FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 165-168.doi: 10.7506/spkx1002-6300-200920032

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Optimization of Pectin Extraction from Peel of Artocarpus heterophyllus Lam.

YAO Ding,DONG Ming*   

  1. (College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)
  • Received:2008-11-28 Revised:2009-03-27 Online:2009-10-15 Published:2010-12-29
  • Contact: DONG Ming* E-mail:dongm58@163.com

Abstract:

Effects of physical and chemical factors such as temperature, pH value, extraction time and ratio of liquid to material on extraction efficiency of pectin from Artocarpus heterophyllus Lam. were investigated through single-factor and orthogonal array design experiments. Results indicated that the optimal conditions for pectin extraction from peel of Artocarpus heterophyllus Lam. were 95℃ of reaction temperature, 2.5 h of extraction time, pH 1.0, and 30:1 of liquid/material ratio. The pectin yield was 12.46% under these optimal conditions of acid extraction. Moreover, the optimal conditions for ultrasonic extraction were also investigated to be 80℃ of reaction temperature, 50 min of extraction time, pH 1.0, 40:1 of solvent-material ratio and 450 W of ultrasonic power. The yield of pectin was 13.17% under these optimal conditions of ultrasonic extraction. The above results clearly indicated that ultrasonic-assisted extraction could improve the pectin yield and reduce the extraction time.

Key words: Artocarpus heterophyllus Lam., pectin, extraction, ultrasonic

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