FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (11): 29-31.

Previous Articles     Next Articles

 TANG  Yu, CHEN  Cui-Juan, LIU  Yan-Min, YAN  Yong-Heng   

  • Online:1998-11-15 Published:2011-12-13

Abstract: It was discussed the influence of temperature, acidity and time of extraction on yield of pectin extracted from shaddock skins. Optium conditions were: at 90-95℃, added 0. 395% in weight of hydrogen chloride and abstracted for 45min. Optium decolored conditions were: at 15℃, added 5-7% in volume of hydrogen peroxide(30wt. %), placed for 1-2days.

Key words: Shaddock skins Pectin Decoloration