FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 402-405.

Previous Articles     Next Articles

Study on Extracting Pectin from Red Okra by Salting-out Agent

REN Ji-jun,WANG Yan,SUN Xiu-hua,ZHOU Rong,CHEN Xiu-qiong   

  1. Department of Horticulture, Foshan University, Foshan 528231, China
  • Online:2006-12-15 Published:2011-11-23

Abstract: The method of extracting pectin from the Red okra (Abelmoschus esculentus (L.) Moench.) was studied by salting-out agent in the paper. The experiment was applied by orthogonal design L16(45). The result showed that the optimum conditions were: 12grams of alum, pH2, 60min, 85℃, 500ml for water. The extracting output was 5.375g. Red okra is a resources having high pectin content.

Key words: red okra, pectin, salting-out agent