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2012•Anhui nongye kexueRequires access

Study on Extraction of Pectin from Citrus Peel

Huan Wu

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Abstract

[Objective] The aim was to obtain the optimum method for extracting pectin from citrus peel.[Method] With dried citrus peel powder as raw material,by using the method of acid hydrolysis deposition and L9(34) orthogonal test,the extraction conditions were optimized.[Result] The optimum conditions were pH 2.0,temperature 80 ℃,time 70 min,solid-liquid ratio 1∶ 30 g/ml.Under the above conditions,the average yield of pectin was 16.6%,pectin purity was 87.6%,the content of methoxyl pectin was 76.8%.[Conclusion] The study will provide reference for comprehensive utilization of citrus peel and pectin autonomous production in China.

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What this paper is about

[Objective] The aim was to obtain the optimum method for extracting pectin from citrus peel.[Method] With dried citrus peel powder as raw material,by using the method of acid hydrolysis deposition and L9(34) orthogonal test,the extraction conditions were optimized.[Result] The optimum conditions were pH 2.0,temperature 80 ℃,time 70 min,solid-liquid ratio 1∶ 30 g/ml.Under the above conditions,the average yield of pectin was 16.6%,pectin purity was 87.6%,the content of methoxyl pectin was 76.8%.[Conclusion] The study will provide reference for comprehensive utilization of citrus peel and pectin autonomous production in China.

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Available abstract

[Objective] The aim was to obtain the optimum method for extracting pectin from citrus peel.[Method] With dried citrus peel powder as raw material,by using the method of acid hydrolysis deposition and L9(34) orthogonal test,the extraction conditions were optimized.[Result] The optimum conditions were pH 2.0,temperature 80 ℃,time 70 min,solid-liquid ratio 1∶ 30 g/ml.Under the above conditions,the average yield of pectin was 16.6%,pectin purity was 87.6%,the content of methoxyl pectin was 76.8%.[Conclusion] The study will provide reference for comprehensive utilization of citrus peel and pectin autonomous production in China.

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

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