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
收藏
页码：933 / +
页数：2
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