Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201014003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 10-13.doi: 10.7506/spkx1002-6630-201014003

• Processing Technology • Previous Articles Next Articles

Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology

MA Ya-qin1,2,3，SUN Zhi-gao1,2,*，WU Hou-jiu1,2，ZHOU Zhi-qin1,3

1. Citrus Research Institute, Southwest University, Chongqing 400712, China ；
2. National Citrus Engineering Research Center, Chongqing 400712, China；
3. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400712, China

Received:2009-11-05 Revised:2010-04-06 Online:2010-07-15 Published:2010-12-29
Contact: SUN Zhi-gao1, E-mail:cpro@163.com

Abstract

Abstract:

To obtain the optimal process conditions for the extraction of pectin from sweet orange peels, the effects of materialto- liquid ratio, extraction temperature, length of extraction and pH on pectin yield were investigated by single factor method and based on this, a 3-factor, 3-level Box-Behnken experimental design coupled with response surface methodology was employed to optimize extraction temperature, length of extraction and pH. The results showed that pectin yield increased with decreasing pH and increasing temperature and length of extraction and material-to-liquid ratio had positive correlation with pectin yield. The optimum values of extraction temperature, length of extraction time and pH were determined to be 90 ℃, 1.3 h and 1.1, respectively.

Key words: sweet orange peels, pectin, extraction, response surface methodology

CLC Number:

TS255.36

MA Ya-qin1,2,3，SUN Zhi-gao1,2,*，WU Hou-jiu1,2，ZHOU Zhi-qin1,3. Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(14): 10-13 https://doi.org/10.7506/spkx1002-6630-201014003

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Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology

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