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Extraction of Pectin from Orange Peel

Wei Xin, Ban Miao, Huang Suo-yi, Wei Guo-feng

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Abstract

Extraction conditions of pectin from orange peel were carried out in the laboratory by the ethyl alcohol precipitating method. Results showed that extraction time, pH value, temperature, pectin ferment, water quality and extraction volume had an obvious effect on extraction output of pectin. Good extraction of pectin was observed under the conditions of 1h extraction time, pH 1, temperature 90℃, stilled water, pectin enzyme inactivation and low extraction volume.

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What this paper is about

Extraction conditions of pectin from orange peel were carried out in the laboratory by the ethyl alcohol precipitating method. Results showed that extraction time, pH value, temperature, pectin ferment, water quality and extraction volume had an obvious effect on extraction output of pectin. Good extraction of pectin was observed under the conditions of 1h extraction time, pH 1, temperature 90℃, stilled water, pectin enzyme inactivation and low extraction volume.

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Available abstract

Extraction conditions of pectin from orange peel were carried out in the laboratory by the ethyl alcohol precipitating method. Results showed that extraction time, pH value, temperature, pectin ferment, water quality and extraction volume had an obvious effect on extraction output of pectin. Good extraction of pectin was observed under the conditions of 1h extraction time, pH 1, temperature 90℃, stilled water, pectin enzyme inactivation and low extraction volume.

Key concepts: Pectin, Chemistry, Orange (colour), Extraction (chemistry), Chromatography, Alcohol, Volume (thermodynamics), Water extraction

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