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2013•Journal of Shaanxi University of Science & TechnologyRequires access

Study on ultrasonic-assisted extraction of pectin from apple pomace

Lingzhi Kong

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Abstract

Pectin from apple pomace was obtained by ultrasonic-assisted acid extraction in this study.Six factors that affect the pectin extraction rate including extractants,solid-to-liquid ratio,pH,ultrasonic time,extraction temperature and ultrasonic power were systematically investigated by single factor and orthogonal experiments.The optimum conditions were as follows: solid-to-liquid ratio was 1∶20(g/mL),pH was 2.0,ultrasonic time was 60 minutes,extraction temperature was 50 ℃ and ultrasonic power was 225 W.The yield could reach up to 13% in these conditions.

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What this paper is about

Pectin from apple pomace was obtained by ultrasonic-assisted acid extraction in this study.Six factors that affect the pectin extraction rate including extractants,solid-to-liquid ratio,pH,ultrasonic time,extraction temperature and ultrasonic power were systematically investigated by single factor and orthogonal experiments.The optimum conditions were as follows: solid-to-liquid ratio was 1∶20(g/mL),pH was 2.0,ultrasonic time was 60 minutes,extraction temperature was 50 ℃ and ultrasonic power was 225 W.The yield could reach up to 13% in these conditions.

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Available abstract

Pectin from apple pomace was obtained by ultrasonic-assisted acid extraction in this study.Six factors that affect the pectin extraction rate including extractants,solid-to-liquid ratio,pH,ultrasonic time,extraction temperature and ultrasonic power were systematically investigated by single factor and orthogonal experiments.The optimum conditions were as follows: solid-to-liquid ratio was 1∶20(g/mL),pH was 2.0,ultrasonic time was 60 minutes,extraction temperature was 50 ℃ and ultrasonic power was 225 W.The yield could reach up to 13% in these conditions.

Key concepts: Pomace, Ultrasonic sensor, Pectin, Extraction (chemistry), Yield (engineering), Materials science, Chromatography, Chemistry

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