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2007•Journal of Henan University of TechnologyRequires access

STUDY ON THE OPTIMIZED HYDROLYSIS CONDITIONS OF PECTIN EXTRACTED FROM APPLE POMACE

Yanwei Cheng

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Abstract

The optimal hydrolysis conditions of pectin extracted from apple pomace from Luoyang Limin vinegar factory was investigated in this paper.On base of the effects of some factors such as water ratio,pH and extraction time on pectin yield,the extraction process was optimized by orthogonal test.Experiment results show that the optimal conditions of hydrolysis are:pH is 2.0,temperature is 90 ℃,the extraction time is 1 hour,when it is a greater feed ratio(1∶8),the pectin extraction rate is about 11.5%,the pectin purity gets up to 85.67%.

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What this paper is about

The optimal hydrolysis conditions of pectin extracted from apple pomace from Luoyang Limin vinegar factory was investigated in this paper.On base of the effects of some factors such as water ratio,pH and extraction time on pectin yield,the extraction process was optimized by orthogonal test.Experiment results show that the optimal conditions of hydrolysis are:pH is 2.0,temperature is 90 ℃,the extraction time is 1 hour,when it is a greater feed ratio(1∶8),the pectin extraction rate is about 11.5%,the pectin purity gets up to 85.67%.

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Available abstract

The optimal hydrolysis conditions of pectin extracted from apple pomace from Luoyang Limin vinegar factory was investigated in this paper.On base of the effects of some factors such as water ratio,pH and extraction time on pectin yield,the extraction process was optimized by orthogonal test.Experiment results show that the optimal conditions of hydrolysis are:pH is 2.0,temperature is 90 ℃,the extraction time is 1 hour,when it is a greater feed ratio(1∶8),the pectin extraction rate is about 11.5%,the pectin purity gets up to 85.67%.

Key concepts: Pomace, Pectin, Extraction (chemistry), Chemistry, Yield (engineering), Hydrolysis, Chromatography, Food science

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