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桔皮中提取橙皮甙的优化工艺[J]. 食品工业科技, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
引用本文: 桔皮中提取橙皮甙的优化工艺[J]. 食品工业科技, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
Citation: 桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072

桔皮中提取橙皮甙的优化工艺

桔皮中提取橙皮甙的优化工艺

  • 摘要: 探讨了从提取桔皮色素后的滤渣中提取橙皮甙的新工艺。实验表明,主要的浸提剂与干滤渣的重量比为20∶1,在50℃下保温3h,浸提率可得1.5% ,且橙皮甙的色泽好。 

     

    Abstract: A method was studied on extracted citrus hesperidin from orange peel after extracted pigment. The results of the study indicate that principal extractant/orange peel ratio (weight) 20∶1, under 50℃, heat 3h, the total extraction yield was 1 5%, and the citrus hesperidin was good colour.\;

     

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