n. 果胶

[化] 果胶

[医] 果胶, 粘胶质

[ noun ]
any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
<noun.substance>

Pectin \Pec"tin\, n. [Gr. ? curdled, congealed, from ? to make
fast or stiff: cf. F. pectine.] (Chem.)
One of a series of carbohydrates, commonly called {vegetable
jelly}, found very widely distributed in the vegetable
kingdom, especially in ripe fleshy fruits, as apples,
cranberries, etc. It is extracted as variously colored,
translucent substances, which are soluble in hot water but
become viscous on cooling.