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。
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.
出处
《农产品加工（下）》
2011年第9期94-97,103,共5页
Farm Products Processing
基金
湖南省产学研结合专项计划项目(2009XK6001-5)
关键词
柑橘果皮
果胶
含量
酯化度
胶凝度
半乳糖醛酸
citrus peels
pectin
content
degree of methylation
degree of gelatification
galacturonic
