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《Food and Fermentation Industries》 2007-06
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Study on the Extraction and Molecular Weight Determination of Pectin from Apple Pomace

Lu Huifang Ding Changhe Li Lite Zhang Yicun (Grain and Food College,Henan University of Technology,Zhengzhou 450052,China) Hou Lifen (Faculty of Tourism and Commerce,Zhengzhou Tourism College Zhengzhou 450052)  
the apple pectin was extracted from apple pomace by acid heating method.The influence of ex- tracting temperature,pH value and extracting time on pectin yield and the molecular weight of pectin were studied.The results showed that the pH value has the greatest influence.The optimum extracting conditions were as follows:90℃,pH 2.0 and 80 min.The molecular weight of pectin estimated by capillary method was 89.7 KDal,which was 17% higher than other reports suggested.The result of pectin molecular weight estimated by high—performance size exclusion chromatography showed that the molecular weight of pectin was bimodal distribution.
【Fund】: “河南省接触人才创新基金”(No.006221000900)
【CateGory Index】: TS255
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