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《Storage & Process》 2011-01
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Research on Extraction of Pectin from Orange Peel

LI Hong-rui,ZOU Li-qiang,HAN Ya-hui,SHEN Yong-gen(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)  
Taking dried orange peel which is crushed as material,raw pectin was extracted from it with the method of acid hydrolysis deposition.The research aimed to investigate the best conditions for extracting raw pectin from orange peel by single-factor experiment(material to water ratio,pH value,extraction temperature and extraction time)and L9(34)orthogonal experiment.The maximum extracting rate of raw pectin could be obtained under the following conditions: The temperature was 85 ℃,the ratio of orange peel over hydrochloric acid was 1∶10,pH value was 2.0,the stirring time was 60 minutes.The average extracting rate of pectin from orange peel was 14.57%.The purity of pectin was 87.23%.The esterification degree of pectin was 75.66%,and pectin sample color was creamy white to pale yellow.
【Fund】: 江西省教改课题基金项目(1919)
【CateGory Index】: TQ432.71
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