| 摘要 |
Citroflavonoids, which are a source of vitamin P, are extracted continuously from citrus fruit in an appts. in which (i) the fruit is sprayed with water whilst being scarified with rotating rasps. (ii) the pulp and liquor are sieved twice to eliminate solid material (iii) the soln is separated to give an aqs. phase and an emulsion of essential oils. (iv) the aqs. phase is allowed to stand and de-aerated then either used to spray fruit in (i) or when the concn. of citroflavonoid is sufficiently high it is recovered by conventional means. |
