Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel

doi:10.7506/spkx1002-6630-201124017

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 78-82.doi: 10.7506/spkx1002-6630-201124017

• Processing Technology • Previous Articles Next Articles

Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel

LIN Xiao-feng1，XU Chen2，XU Jian-zhong2,*，XIA Jin-mei2

(1. Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China；2. Key Laboratory of Marine Biogenetic Resources, Third Institute of Oceanography, State Oceanic Administration, Xiamen 361005, China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: The effects of process parameters such as temperature, solid/liquid ratio, extraction time and pH for pectin extraction from Guanxi honey pomelo peel with dilute hydrochloric acid on degree of esterification (DE), viscosity-average molecular mass and galacturonic acid content of pectin were investigated using an L9(34) orthogonal array design. The results showed that the process parameters had little effect on pectin DH, remarkable effect on galacturonic acid content, and the largest effect on viscosity-average molecular mass. The 9 orthogonal array runs resulted in a DH of 63.5%－63.8%, a galacturonic acid content of 74.2%－88.5% and a viscosity-average molecular weight of 101－202 ku.

Key words: pectin, degree of esterification, molecular weight, galacturonic acid content

CLC Number:

TQ041

LIN Xiao-feng，XU Chen，XU Jian-zhong，XIA Jin-mei. Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel[J]. FOOD SCIENCE, 2011, 32(24): 78-82.

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Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel

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