LI Wei-lin. Research on the technology conditions pectin extraction from citrus suavissina hort. et tanaka peel[J]. Journal of Light Industry, 2012, 27(4): 44-47. doi: 10.3969/j.issn.1004-1478.2012.04.012
Citation:
LI Wei-lin. Research on the technology conditions pectin extraction from citrus suavissina hort. et tanaka peel[J]. Journal of Light Industry, 2012, 27(4): 44-47.
doi:
10.3969/j.issn.1004-1478.2012.04.012
Research on the technology conditions pectin extraction from citrus suavissina hort. et tanaka peel
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Dept. of Tea Sci. and Bioeng., Wuyi Univ., Wuyishan 354300, China;
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Key Lab. of Green Chem. Eng. Tech., Wuyi Univ., Wuyishan 354300, China;
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School of Mater. Sci. and Eng., Zhengzhou Univ., Zhengzhou 450001, China
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Received Date:
2011-12-09
Available Online:
2012-07-15
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Abstract
In order to investigate the effects of various factors on the pectin extraction from citrus suavissina hort.et tanaka peel,single factor experiment and orthogonal experiment were applied to investigate the in-fluence of factors with acidic solution and to precipitate with alcohol and the product yield and browning index as indictor.The result showed that the affecting order of factors was as follows:pH first on yield and browning index,and then temperature,and lastly solid liquid ratio.The optimum condition of extraction pectin were pH=1,solid liquid ratio 1:16,temperature 80℃,time 90 min.At this condition,the product yield is 18.3%,browning index is 0.535.
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References
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Proportional views
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