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《Food Science》 2005-09
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Effect of Acid Hydrolysis on Extraction of Pectin in Banana Peel

XIA Hong,DU Quan-hong,LI Hong-qin (Suzhou Polytechnical Institute of Agriculture, Suzhou 215008,China)  
Extraction of pectin in banana peel was studied using 0.2mol/L hydrochloric acid solution as an extractant. The operating conditions, including amount of the extractant, extraction temperature and time were optimized by orthogonal experimental investigation. It was found that the optimal concentration of extractant was twice as that of the raw material, and the time and the temperature were 1.5h and 85℃, respectively, which was correlated with hydrolysis of pectin substances.
【CateGory Index】: TS201
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