Abstract: The extraction of pectin from Passiflora edulis rind with ultrasonic was studied in this paper. The ultrasonic power, ultrasonic time, materials and solution ratio, extraction temperature and the pH of solution were investigated. The experiment was arranged with L16(45). The optimal conditions of extraction were that ultrasonic power is 200W, extraction time is 35min, proportion of materials and water is 1:20(g:ml), extraction temperature is 40℃, and pH is 1.5. Compared with traditional method, the optimal time reduced from 3.5h to 35min, the extraction yield increase from 2.22% to 2.51%. At the same time, the quality of pectin was measured. The results showed that ultrasonic can strengthen the extraction of pectin from Passiflora edulis rind, which didn’t change the structure of pectin.

Key words: ultrasonic, pectin, Passiflora edulis rind, extraction