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《Food Science》 2010-14
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Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology

MA Ya-qin1,2,3,SUN Zhi-gao1,2,,WU Hou-jiu1,2,ZHOU Zhi-qin1,3(1.Citrus Research Institute,Southwest University,Chongqing 400712,China;2.National Citrus Engineering Research Center,Chongqing 400712,China;3.College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400712,China)  
To obtain the optimal process conditions for the extraction of pectin from sweet orange peels,the effects of materialto-liquid ratio,extraction temperature,length of extraction and pH on pectin yield were investigated by single factor method and based on this,a 3-factor,3-level Box-Behnken experimental design coupled with response surface methodology was employed to optimize extraction temperature,length of extraction and pH.The results showed that pectin yield increased with decreasing pH and increasing temperature and length of extraction and material-to-liquid ratio had positive correlation with pectin yield.The optimum values of extraction temperature,length of extraction time and pH were determined to be 90 ℃,1.3 h and 1.1,respectively.
【Fund】: “十一五”国家科技支撑计划项目(2007BAD47B06);; 柑桔学重庆市市级重点实验室开放基金项目(CKLC200805)
【CateGory Index】: TQ432.71
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