FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 88-92.doi: 10.7506/spkx1002-6630-201102021

• Processing Technology • Previous Articles     Next Articles

Optimization of Extraction Processes of Pigment and Pectin from Pyracantha fortuneana Fruits

LIANG Xian-chang1，LI Jia-xing1,*，HUANG Shou-en2，HUANG Cheng3，WANG Xiao-yong4   

  1. 1. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Zhangjiajie 427000, China ；
    2. College of Food Science and Engineering, Central South University of Forest and Technology, Changsha 410004, China；
    3. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China；
    4. Kiwi Fruit Industrialization Engineering Research Center of Hunan Province, Jishou 416000, China
  • Received:2010-03-31 Revised:2010-12-18 Online:2011-01-25 Published:2011-01-10
  • Contact: Jia-Xing LI E-mail:jslijiaxing@sohu.com

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Abstract:

The fruit pigment of Pyracantha fortuneana was extracted into aqueous ethanol solution, and the residue was then hydrolyzed with hydrochloric acid to obtain pectin existing in the supernatant. Orthogonal array designs L9(33) and L9(34) were used to optimize the extraction processes for pigment and pectin. The optimum conditions for pigment extraction were as follows: extraction temperature 90 ℃; extraction time 2 h; and solid-to-liquid ratio 1:20 (m/V), which gave a crude pigment yield of 25.31%, and those for pectin extraction were as follows: extraction temperature 90 ℃; extraction time 2.5 h; initial pH 1.5; and solid-to-liquid ratio 1:25 (m/V), under which a pectin yield of 4.72% was achieved. The two processes are of low-cost equipment investment and simplicity, thereby being suitable for massive production.

Key words: Pyracantha fortuneana, extraction with ethanol, pigment, hydrochloric acid hydrolysis, pectin

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