Ultrasonic-assisted extraction of pectin from chaenomeles

Ultrasound was applied for the extraction of pectin from chaenomeles. The content of pectin was evaluated by carbazole colorimetric method. Based on the results of the single factor experiment and the orthogonal tests, the optimum extraction parameters are as follows: the solid-to-liquid ratio is 1:4 g/mL, the ultrasonic power is 320 W, the ultrasonic-assisted extraction temperature is 60 °C, the ultrasonic-assisted extraction time is 50 min, and pH value is 2.0. Compared with acid hydrolyze methods, the extraction time of the present technique decreases from 70 min to 50 min, and the extraction yield increases from 1.39% to 2.61%. The results show that ultrasonic-assisted extraction is time-saving and highly efficient, so it provides a new way to extract pectin from chaenomeles.