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Analysis of Nutrition and Extraction of Pectin of Wine Waste

ZHANG Gui-rong,CAI Ai-jun,LIU Yan-fang,DU Jin-you(Dept of Life Science,Hebei Normal University of Science & Technology,Qinhuangdao Hebei,066600,China)  
In order to find out the nutrition composition of wine wastes,the content of total sugar,soluble sugar,protein,Vc,amino acids of wine waste were determined.The conditions were studied on the extraction of pectin from the wine waste with the Single-factor test and the orthogonal design.The optimum conditions were obtained.The results showed that wine waste was very nourishing and that the optimum conditions of pectin extraction was 0.2 mol·L-1 HCL solution,extracting time 50 min,solid/liquid ratio 1∶6,purification time 20 min.The extraction yield of pectin was 8.36%.
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