食品科学 ›› 2004, Vol. 25 ›› Issue (10): 191-194.
• 工艺技术 • 上一篇 下一篇
黄广民, 姚伯元, 王宏磊
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HUANG Guang-Min, YAO Bo-Yuan, WANG Hong-Lei
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摘要: 分别测定不同浓度标准葡萄糖液在不同时间、温度、pH值和乙醇溶剂中的结晶量,从而确定了由椰子壳水解液中结晶分离葡萄糖的工艺条件。
关键词: 椰子壳, 葡萄糖, 结晶
Abstract: The crystal contents of standard glucose in deferent concentration, time, temperature, pH value and alcohol solventwere separately determined. The technology condions of glucose crystallized and seperated in the coconet shell hydrolysizedsolution were defined.
Key words: coconut shell, glucose, crystal
黄广民, 姚伯元, 王宏磊. 椰子壳水解液中葡萄糖结晶分离工艺研究[J]. 食品科学, 2004, 25(10): 191-194.
HUANG Guang-Min, YAO Bo-Yuan, WANG Hong-Lei. Technology Study on the Glucose is Crystallied and Separated in the Coconut Shell Hydrolysized Solution[J]. FOOD SCIENCE, 2004, 25(10): 191-194.
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