| 摘要 |
A method of extracting mandarin oil, which is useful in manufacturing unalcoholic beverages, ice cream, candy, chocolate, gelatin, pudding, and chewing gum, are described. Thus, 10kg mandarin orango-peel was soaked into 10% CaCl2 soln. for 30 min and extd. to isolate essence, which was centrifuged at 4000 rpm for 20 min and then centrifuged again at 18000 rpm for 30 min to give mandarin oil.
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