1) Citrus sinensis

冰糖脐橙皮
1.
Glaze extracting technology from the peel of Citrus sinensis;

冰糖脐橙皮中果胶提取方法研究
2) Bingtang navel orange

冰糖脐橙
1.
Study on the Agronomic Characters of Bingtang orange and Bingtang navel orange(C.sinensis Osbeck);
冰糖橙和冰糖脐橙的性状研究
2.
The results show that the total sugar in fruit juice of Bingtang orange and Bingtang navel orange is gradually increased, together with the gradual increase of the content of total sugar .
为增进对冰糖橙及冰糖脐橙果实发育全过程的了解,制定相关的生产管理措施,对其进行了总糖和总酸含量的测定。
3.
In order to improve the quality of Bingtang orange, Some bud mutations of Bingtang navel orange had been selected out from bud mutation of Bingtang orange in recent years.
为了进一步改善冰糖橙的品质,近年来,在冰糖橙芽变中选出了一批冰糖脐橙优良芽变(枝变)。
3) peel of Bingtang orange pigment

冰糖橙皮色素
4) Navel orange peel

脐橙皮
1.
The ethanol extraction conditions of flavonoids from navel orange peel of south of Jiangxi province were studied.
研究了响应曲面法优化醇法提取赣南脐橙皮中黄酮类化合物的工艺。
2.
The ultrasonic-assisted extraction process of flavonoids from navel orange peel was studied.
研究响应曲面法超声辅助提取赣南脐橙皮中黄酮类化合物的工艺。
6) pigment of umbilica-like orange peel

脐橙皮色素
补充资料:脐橙
脐橙|英语解释:NavelOrange 也叫柳丁,果肉味酸、甘,成熟果实果皮的油胞和果肉的汁胞中含有高级醇、醛、酮、挥发性有机酸及萜烯类等,散发出诱人的香气,置之幽香满室,食之清香盈口,是深受人们喜爱的果品。
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