| 柑橘果皮果胶含量与性质的测定方法 |
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| 引用本文： | 胡笑安,谭兴和,张喻,蔡文,郭润霞. 柑橘果皮果胶含量与性质的测定方法[J]. 农产品加工．学刊, 2011, 0(9): 94-97,103 |
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| 作者姓名： | 胡笑安 谭兴和 张喻 蔡文 郭润霞 |
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| 作者单位： | 湖南农业大学食品科技学院食品科学与生物技术湖南省重点实验室 |
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| 基金项目： | 湖南省产学研结合专项计划项目(2009XK6001-5) |
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| 摘 要： | 为了研究柑橘果皮果胶在贮藏过程中的品质变化,综述了柑橘果皮中果胶含量与性质(酯化度、胶凝度以及半乳糖醛酸含量)的测定方法,旨在为柑橘果皮有效贮藏以及柑橘果皮果胶的研究和开发提供依据。
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| 关 键 词： | 柑橘果皮 果胶 含量 酯化度 胶凝度 半乳糖醛酸 |
Measurement Methods of Content and Property of Pectin in Citrus Peels |
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| Hu Xiaoan,Tan Xinghe,Zhang Yu,Cai Wen,Guo Runxia. Measurement Methods of Content and Property of Pectin in Citrus Peels[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(9): 94-97,103 |
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| Authors: | Hu Xiaoan Tan Xinghe Zhang Yu Cai Wen Guo Runxia |
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| Affiliation: | (College of Food Science and Technology,Hu’nan Agricultural University,Key Laboratory for Food Science and Bio-technology of Hu’nan Province,Changsha,Hu’nan 410128,China) |
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| Abstract: | The purpose is to investigate the quality changes of citrus peels in storage time,the paper reviews the content and property measurements(including degree of methylation,degree of gelatification and content of galacturonic acid) of pectin in citrus peels,the experiment can provide a theroretic foundation for the effective storage of the pectin research and development of citrus peels. |
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| Keywords: | citrus peels pectin content degree of methylation degree of gelatification galacturonic |
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