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《Hunan Agricultural Sciences》 2010-01
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Extraction and Decolorization of Pectin from Xiangxi Ponkan Peel

FU Wei-chang1,YANG Yuan2,CHEN Li-hua2 (1.Institute of Food Science,Jishou University,Jishou 416000,PRC;2.College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,PRC)  
Three methods (common acid extraction,ultrasonic extraction and microwave extraction)used to extracting pectin from Xiangxi Ponkan peel,and the extraction rate of microwave extraction method was the highest.The effects of microwave power,time of microwave treatment,pH value and solid-liquid ration on production rate of pectin were discussed.The results of single factor experiment and orthogonal test showed that the extraction rate could reach 20.57% under the conditions that microwave power was 500 W,time of microwave treatment was 5 min,pH value was 2 and solid-liquid ration was 1:15.The optimal decolorizing conditions were as follows:30% hydrogen peroxide 4.0 to 6.0 mL was added to 100.0 mL filtrate of pectin and kept for 48 h at 25℃.
【Fund】: 湖南省教育厅资助科研项目(01C047)
【CateGory Index】: TQ432.71
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