|Table of Contents|

Ultrasonic Extraction of Pectin From Purple Potato Residue by Response Surface

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年04
Page:
130-136
Research Field:
Publishing date:

Info

Title:
Ultrasonic Extraction of Pectin From Purple Potato Residue by Response Surface
Author(s):
LI Guanghui12GUO Weiyun12GAO Xueli12WANG Yonghui12SUN Sisheng12CAO Jiajia1
(1.Food and Biological Engineering College,Xuchang University,Xuchang,Henan 461000;2.Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang,Henan 461000)
Keywords:
purple potato residuepectinultrasonicresponse surface
PACS:
-
DOI:
10.11937/bfyy.20182911
Abstract:
Purple potato was used as the raw material to extract pectin,on the basis of single factor experiment,the conditions (such as pH,the ratio of material to liquid,ultrasonic power,extraction time and extraction temperature) on the extraction rate of pectin from purple potato residue were studied.The ratio of material to liquid,extraction time and power were chose as the response variables,the extraction rate of pectin was used as the response value,the response surface analysis was made by Box-Benhnken design,the optimum parameters of extracting pectin from purple potato residue by ultrasonic were determined,to provide a theoretical basis for the development of pectin functional foods based on purple potato residue.The results showed that the optimum process for ultrasonic extraction of pectin from purple potato residue were as follows,the ratio of material to liquid was 1∶5.56 g?mL-1,extraction time was 15 minutes,extraction power was 400 W,and the extraction rate of pectin in purple potato residue was 6.7%.

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Last Update: 2019-03-26