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《Journal of Jishou University(Natural Sciences Edition)》 2007-04
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Extraction Process of Pectin from Orange Peel with Ultrasonic-Assistant Solvent Method

JIN Chun-ying1,HUANG Qing-tian2,LIN jin-qing1,XU Xu-bo1,LI Hai-bing1 (1.Materials Science and Engineering College,Huaqiao University,Quanzhou 362021,Fujian China;2.Environment Protection Bureau,Nan'an 362300,Hujian China))  
Extracting pectin from orange peel with ultrasonic-assistant solvent method was studied,hydrochloric as solvent and ethanol as precipitator.The influencing factors including temperature,liquid-to-solid ratio,pH value of the solution and extracting duration are studied.The optimal process conditions were obtained by orthogonal analysis as follows:pH value 2.0,temperature 70 ℃,extracting duration 30min,the liquid-to-solid ratio was 40 mL/g,and at the condition the extracting rate of pectin was 13.9%.
【CateGory Index】: TS255
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【References】
Chinese Journal Full-text Database 1 Hits
1 JIANG Nan et al(Life Science and Technology College of Xiaogan University,Xiaogan,Hubei 432000);Research on the Process of Extraction Pectin from Orange Peel[J];Journal of Anhui Agricultural Sciences;2008-14
【Citations】
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1 DAI Yu-jin et al (Department of Biology,University of Science and Technology of Suzhou, Suzhou,Jiangsu 215009);Study on the Extraction of Pectin from Pomelo Peel with the Method of Ion-Exchange[J];Journal of Anhui Agricultural Sciences;2006-03
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【Co-citations】
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1 ZHAO Yang et al (Department of Horticulture,Agricultural College, Shihezi University, Shihezi,Xinjiang 832003);Study on Embryogenic Callus Induction from Guar[J];Journal of Anhui Agricultural Sciences;2005-02
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【Co-references】
Chinese Journal Full-text Database 2 Hits
1 Xu Wenxiu(Department of Biology Science,Yuncheng Unirersity,Shanxi,044000);Study on Extracted Pectin from Pomace by Acid Hydrolyzation[J];Anhui Agricultural Science Bulletin;2007-12
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1 Gong Shengzhao,Chen Qiuji,Zeng Haiyu (Experiment Center, Guangdong Industry Technical College, Guangzhou 510300);Comprehensive Utilization of Effective Component in Citrus Grandis Peel[J];Guangzhou Food Science and Technology;2003-03
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