FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 134-137.doi: 10.7506/spkx1002-6300-200920025

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Microwave-assisted Extraction of Pectin from Orange Peel

ZHENG Jie,YANG Ting,WU Qiang,LI Jing,WANG Ya-na   

  1. Chongqing University, Chongqing 400030, China
  • Received:2008-10-09 Revised:2009-07-21 Online:2009-10-15 Published:2010-12-29
  • Contact: NG Ting, E-mail:yt3166@163.com

Abstract:

This study aimed at developing an optimal microwave-assisted method for extracting pectin from orange peel.  Hydrochloric acid was chosen as the extraction solvent due to high pectin yield. In order to maximize pectin yield, crucial technological parameters of microwave-assisted extraction were investigated by single factor and orthogonal array design methods. The optimal extraction process of pectin from orange peel was based on the 6 min microwave treatment of material   at 27% × 800 W with the addition of 10-fold volume (ml/g) of HCl solution at pH 1.5.

Key words: orange peel, pectin, extraction, microwave

CLC Number: