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《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2014年21期

Page:

140-142

Research Field:

Publishing date:

Info

Title:

Study on Optimizing Technology of Pectin from Watermelon Rind

Author(s):

CHEN Jing-jing¹; LIU Kai-dong²; YUAN Chang-chun²; CHEN Yan²; LI Hai-li²; XU Yue-hong²

1.Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture,Institute of South Subtropical Crop Research Institute,Chinese Academy of Tropical Agricultural Science,Zhanjiang,Guangdong 524091;
2.Life Science and Technology School,Zhanjiang Normal University,Zhanjiang,Guangdong 524048

Keywords:

watermelon rind; pectin; extract

PACS:

TS 255.43

DOI:

-

Abstract:

Taking fresh watermelon as raw materials,the solid-liquid ratio,extraction pH value,extraction temperature,and extraction time on the extract pectin amount from watermelon rind were studied.The results showed that the watermelon rind pectin extracted in optimum conditions were:solid-liquid ratio 1∶10,hydrolytic acidity (pH value) 2,hydrolysis 60 min,hydrolysis temperature 90℃.

References:

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Memo

Memo:

-

Common functions

Last Update: 2014-12-01