FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (11): 29-31.
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TANG Yu, CHEN Cui-Juan, LIU Yan-Min, YAN Yong-Heng
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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
TANG Yu, CHEN Cui-Juan, LIU Yan-Min, YAN Yong-Heng. [J]. FOOD SCIENCE, 1998, 19(11): 29-31.
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