柑桔类果皮中果胶提取工艺综述
Technical review on pectin extraction from the citrus pericarp
摘要
简述了酸提法、离子交换法、盐沉淀法及微生物法提取柑桔类果皮中的果胶，着重介绍了用微波萃取法从柑桔类果皮中提取桔子油和果胶的新工艺，同时介绍了超声波技术、膜分离技术、树脂和喷雾干燥法在果胶提取工艺上的应用。针对目前中国果胶的生产情况，提出应当注意柑桔类果皮的综合提取，积极应用果胶提取新技术，从而促进我国果胶产业的跨越式发展。
Abstract
In this paper, the summary on extract the pectin from the citruses by acid－extraction、ion－exchanging、salt－deposition and micro-organism method was given, and then a new microwave technique the authors developed recently which can be used to extracts both orange oil and pectin from the citruses was introduced with emphasis, meanwhile the application of some novel methods in the extraction of pectin, such as ultrasonic、membrane－separation、resin and spray－torrefaction was presented. Aimed at the current situation on pectin production in our country，the comprehensive utilization of the citrus pericarp with the application of advanced technique was suggested and emphasized so as to promote the pectin industry development with great progress.关键词
柑桔/果胶/微波萃取Key words
citrus/pectin/microwave－extraction引用本文复制引用
田庆华,郭学益 ,刘海涵,徐刚.柑桔类果皮中果胶提取工艺综述[EB/OL].(2006-05-29)[2026-10-31].http://www.paper.edu.cn/releasepaper/content/200605-361.学科分类
食品工业/生物化学/生物工程学
