摘要
介绍果胶的结构、理化性质,并对目前国内外柑橘皮果胶提取的酸提取法、离子交换法、微生物法、微波辅助法等提取方法,以及用于果胶分离的乙醇沉淀法、盐析沉淀法、膜分离法进行综述,以期为果胶行业提供参考。
The structure,physicochemical property of pectin were introduced.It summarized several extraction and separation methods of pectin in the pericarp of citrus at home and abroad at present.For example,with the application of acid,ion exchanged,microbe,microwave in extraction;with the application of ethanol,salting-out,membrane filtration in separation.It would provide reference for the pectin industry.
出处
《食品与机械》
CSCD
北大核心
2011年第2期161-164,共4页
Food and Machinery
基金
湖南省产学研结合专项计划项目(编号:2009XK6001-5)
关键词
柑橘皮
果胶
提取
分离
pericarp of citrus
pectin
extracting
separation
