价值工程
價值工程
개치공정
VALUE ENGINEERING
2013年
15期
299
,共1页
橙皮苷%香精油%果胶%提取%测定
橙皮苷%香精油%果膠%提取%測定
등피감%향정유%과효%제취%측정
hesperidin%essential oil%pectin%extract%determination
柑橘皮中橙皮苷、香精油和果胶的提取与测定作为高职食品生物化学任务驱动模式的综合实训项目,这个系列综合实训项目涵盖了萃取、沉淀分离、水蒸汽蒸馏、气相色谱和分光光度法等多项技术,培养学生综合技能,提高职业素质.
柑橘皮中橙皮苷、香精油和果膠的提取與測定作為高職食品生物化學任務驅動模式的綜閤實訓項目,這箇繫列綜閤實訓項目涵蓋瞭萃取、沉澱分離、水蒸汽蒸餾、氣相色譜和分光光度法等多項技術,培養學生綜閤技能,提高職業素質.
감귤피중등피감、향정유화과효적제취여측정작위고직식품생물화학임무구동모식적종합실훈항목,저개계렬종합실훈항목함개료췌취、침정분리、수증기증류、기상색보화분광광도법등다항기술,배양학생종합기능,제고직업소질.
Extraction and determination of hesperidin, essential oil and pectin in citrus peel in teaching Food Biochemistry is an integrated vocational training project in the task-driving teaching mode. It covers various methods and techniques to develop students skills and to improve their professional quality. This series training projects including: the precipitation separation, extraction, steam distillation, gas chromatography and spectrophotometry.
