摘要
实验旨在探讨用微波法提取南瓜中果胶的最优方案,选取PH值、料液比、辐射时间、浸提温度4个因素做正交实验,得出最佳条件为:PH=2.0、料液比1:35、辐射时间6min、浸提温度95℃。另外对所提南瓜果胶做了初步品质鉴定。
Pumpkin skin is used as material in this experiment to extract pectin by microwave radiation.Four factors are choiced with orthogonal design:PH value,material/liquid ratio,microwave radiation time,extractive temperature.And the preferential collocation is as the following:PH value,2:liquid ratio,1:35:microwave radiation time,6min:extractive temperature,95℃. And we also identify the primary quality of pectin from pumpkin.
出处
《食品研究与开发》
CAS
2004年第6期59-61,共3页
Food Research and Development
