|Table of Contents|

Study on Technology of Extracting Pectin from Apple Pomace(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年20期
Page:
126-128
Research Field:
Publishing date:

Info

Title:
Study on Technology of Extracting Pectin from Apple Pomace
Author(s):
LIU Shao-yang1; DING Xiu-ling2; ZENG Wei-li1
1.Food Engineering Department，Luohe Medical Collage，Luohe，Henan 462000；
2.Statistical Department of Liangyuan，Shangqiu，Henan 476000
Keywords:
pectin; apple pomace; extraction
PACS:
TS 255.36
DOI:
-
Abstract:
Taking apple pomace as material,orthogonal experiment was adopted based on single factor experiment,the effect of different solid-to-liquid ratio，pH value，particle diameters，temperature and time on extraction of petin from apple pomace were studied and the ethanol precipitation was used.The results showed that the difference of acids on extraction technology of pectin was not obvious and nitric acid was selected.The optimal extraction parameters of pectin was：solid to liquid ratio 1∶30 g/mL，pH value 1.3，particle diameter 60，extraction temperature 90℃ and extraction time 120 minutes.

References:

[1]邓红，张宝善，李小平.从苹果渣中提取食用纤维和果胶的研究[J].食品科技，2002(5)：62-63.

[2]Kulkarni S G，Vijayanand P.Effect of extraction conditions on the quality characteristics of pectin from passionfruit peel (Passiflora edulisf.flavicarpaL.)[J].LWT-Food Science and Technology，2010，43：1026-1031.

[3]禹婷，姚丽，阳淑，等.不同时期苹果渣提取高甲氧基果胶的特性研究[J].北方园艺，2012(6)：161-163.

[4]李宏睿，邹立强，韩雅惠，等.芦柑皮果胶提取工艺的研究[J].保鲜与加工，2011，11(1)：32-35.

[5]徐培娟，刘晶晶.柑橘皮中果胶的提取工艺研究[J].食品工业科技，2008(3)：208-209.

[6]陈雪峰，詹雪英，杨大庆.苹果渣中提取果胶工艺研究[J].食品工业科技，2000，21(3)：19-21.

[7]王鸿飞，李和生，谢果凰，等.桔皮中果胶提取技术的试验分析[J].农业机械学报，2005，36(3)：82-85.


Memo

Memo:
-
Last Update: 2014-08-27