THE EFFECT OF NITRIC-ACID EXTRACTION VARIABLES ON ORANGE PECTIN

被引：18

作者：

ARAVANTINOSZAFIRIS, G

OREOPOULOU, V

机构：

[1] Department of Chemical Engineering, National Technical University of Athens, Athens, 157 00

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 60卷 / 01期

关键词：

PECTIN; ORANGE WASTE; PECTIN NITRIC ACID EXTRACTION;

D O I：

10.1002/jsfa.2740600120

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Pectin was extracted from dry orange waste with nitric acid. A factorial experimental design was used and the effects of temperature, time and pH of extraction on pectin yield and 'jelly units', ie pectin yield x viscosity of pectin solution were determined. Optimum conditions for pectin extraction are also discussed. According to ash and methoxyl content determinations the product can be classified as low ash and high methoxyl pectin. Its purity expressed as anhydrogalacturonic acid content varied from 68-5 to 75.0 %.

引用

页码：127 / 129

页数：3

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