Optimization of Microwave-Assisted Extraction Conditions for Pectin from Okra by Response Surface Methodology

doi:10.7506/spkx1002-6630-201314003

Abstract

Abstract:

Response surface methodology was applied to optimize the extraction process of pectin from okra by microwaveassisted
hydrochloric acid extraction and ethanol precipitation method. A mathematical model describing the extraction
efficiency of pectin as a function of microwave power, microwave radiation time, extraction temperature and solvent pH was
established by Box-Behnken design. The optimal process parameters for microwave-assisted extraction of pectin from okra
by acid extraction and ethanol precipitation under the conditions of 60 s microwave treatment and 1:20 of solid-to-liquid
ratio (g/mL) were 590 W microwave power, solvent pH 2.9, 30 min and 74 ℃. Under these conditions, the pectin yield
reached up to 24.81%.

Key words: okra, pectin, microwave-assisted extraction, response surface methodology

LI Jia-xing，QIN Min-jie，WU Yue，ZHANG Juan，ZHOU Yan-hui. Optimization of Microwave-Assisted Extraction Conditions for Pectin from Okra by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314003.

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Optimization of Microwave-Assisted Extraction Conditions for Pectin from Okra by Response Surface Methodology

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