Extraction of Pectin from Pomelo Peel

被引：1

作者：

Ma, Yuxiang ^{[1
]}

Liu, Benguo ^{[2
]}

Hu, Liangbin ^{[2
]}

Wang, Miaoyan ^{[2
]}

机构：

[1] Henan Univ Technol, Coll Grain & Food, Zhengzhou 510640, Peoples R China

[2] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China

来源：

MATERIALS FOR ENVIRONMENTAL PROTECTION AND ENERGY APPLICATION, PTS 1 AND 2 | 2012年 / 343-344卷

关键词：

Optimization; response surface methodology; pectin; extraction; pomelo peel;

D O I：

10.4028/www.scientific.net/AMR.343-344.933

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

The extraction of pectin from pomelo peel was optimized to maximize pectin yield Y in this study. A central composite design of response surface methodology involving extracting time, extracting temperature, liquid-solid ratio and pH was used, and second-order model for Y was employed to generate the response surfaces. The optimum condition for Y was determined as follows: extracting time 1h, extracting temperature 95 degrees C, liquid-solid ratio 25, pH 1. Under the optimum condition, the pectin yield was 20.98%.

引用

页码：933 / +

页数：2

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