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Study on Extraction Conditions of Pectin from Sunflower Head

ZHANG Lei1,2,LIU Hong-dong2,LIU Yi-dong1,JIANG Ying1 (1.School of Food,Shihezi University,Shihezi 832003,China;2.School of Life and Resource Environment,Ili University,Kuitun 833200,China)  
Pectin was extracted from the dried sunflower head by microwave-assisted extraction(MAE).Response surface methodology(RSM) was applied to optimize the effect of processing parameters(pH,extraction time,liquid-solid ratio and microwave power) on the extraction yield of pectin.Considered the extraction efficiency,the energy economization and the experiment feasibility,the optimum extraction conditions of pectin were: pH 3.4,extraction time 6.8 min,solid∶liquid=1∶20,microwave power 464 W.After precipitated by 95 % ethanol,the quality of pectin was determined as follows: the degree of esterification 35.42%,D-galacturonic acid content 87.3%,ash content 4.75%.
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