2015•Modern Agricultural Science and TechnologyRequires access

Extraction of Pectin from Citrus Peel

Mi Yan

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Abstract

The effect of single factor on the extraction rate were investigated from citrus peel(Pyracantha fortuneana),such as ammonium oxalate concentration,extraction temperature,extraction time and ratio of material to liquid.Based on the experiment,the optimum extracting conditions were determined through orthogonal experiment L9(34).The results showed that the optimum extracting conditions of pectin substances from citrus peel were as follows:the ammonium oxalate concentration of 0.7%,the material ratio of 1∶20,time of 90 minutes,and temperature of 80 ℃,the extraction rate of pectin was 4.4% under the conditions.

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What this paper is about

The effect of single factor on the extraction rate were investigated from citrus peel(Pyracantha fortuneana),such as ammonium oxalate concentration,extraction temperature,extraction time and ratio of material to liquid.Based on the experiment,the optimum extracting conditions were determined through orthogonal experiment L9(34).The results showed that the optimum extracting conditions of pectin substances from citrus peel were as follows:the ammonium oxalate concentration of 0.7%,the material ratio of 1∶20,time of 90 minutes,and temperature of 80 ℃,the extraction rate of pectin was 4.4% under the conditions.

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Available abstract

The effect of single factor on the extraction rate were investigated from citrus peel(Pyracantha fortuneana),such as ammonium oxalate concentration,extraction temperature,extraction time and ratio of material to liquid.Based on the experiment,the optimum extracting conditions were determined through orthogonal experiment L9(34).The results showed that the optimum extracting conditions of pectin substances from citrus peel were as follows:the ammonium oxalate concentration of 0.7%,the material ratio of 1∶20,time of 90 minutes,and temperature of 80 ℃,the extraction rate of pectin was 4.4% under the conditions.

Key concepts: Ammonium oxalate, Pectin, Extraction (chemistry), Chromatography, Chemistry, Oxalate, Ammonium, Food science

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