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《The Food Industry》 2007-05
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Study on Extraction Technology of Pectin from Opuntia Milpa Alta

Zhou Sheng-min Yang Guang Yang Bo Institute of Food and Biological Technology,University of Shanghai for Science and Technology (Shanghai 200093)  
This paper studied the methods of extracting pectin from the Opuntia Milpa Alia pedicel by acid- hydrolysis and alcohol precipitation.By means of measuring the pectin content and the extraction efficiency in different conditions,the optimum technical condition that the pectin can extract from the cactus was decided. Mono-factor experiments and orthogonal experiments showed that the extraction temperature and pH could have a greater impact on extraction of the pectin than the extraction time and the ratio of the solvent to Opuntia Milpa Alta.When the ratio between Opuntia Milpa Alta and water was 1:1(W/V),pH1.5,the operating temperature was 85℃,the operating time was 2 h and when using 95% alcohol as settlement precipitated pectin,the total yield of pectin is about 18%.
【CateGory Index】: TS255
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