Optimization of Extraction Technology of High Methoxyl Pectin from Passion Fruit Peel by Ultrasound Assisted with Citric Acid Extraction and Its Physicochemical Properties

XIN Ming; LI Changbao; LI Jiemin; HUANG Yinru; SUN Yu; TANG Yayuan; SHENG Jinfeng; SUN Jian; LI Li; DENG Jun; HE Xuemei; LIU Guoming; LING Dongning

doi:10.13386/j.issn1002-0306.2020050086

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 115-120. > DOI: 10.13386/j.issn1002-0306.2020050086

XIN Ming, LI Changbao, LI Jiemin, HUANG Yinru, SUN Yu, TANG Yayuan, SHENG Jinfeng, SUN Jian, LI Li, DENG Jun, HE Xuemei, LIU Guoming, LING Dongning. Optimization of Extraction Technology of High Methoxyl Pectin from Passion Fruit Peel by Ultrasound Assisted with Citric Acid Extraction and Its Physicochemical Properties[J]. Science and Technology of Food Industry, 2021, 42(4): 115-120. DOI: 10.13386/j.issn1002-0306.2020050086

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Optimization of Extraction Technology of High Methoxyl Pectin from Passion Fruit Peel by Ultrasound Assisted with Citric Acid Extraction and Its Physicochemical Properties

1. Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;
2. Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China;
3. Nanning Yunou Logistics Co., Ltd., Nanning 530007, China

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Received Date: March 08, 2020
Available Online: March 01, 2021

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Abstract

Abstract

To develop high-quality pectin resources,high methoxyl pectin from passion fruit peel was extracted by ultrasonic assisted citric acid method. The effects of the single factors(solid-liquid ration,pH value,extraction time,and ultrasonic power)on the yield of pectin were studied. Orthogonal test was designed to identity the optimal extraction process of pectin. The physicochemical properties of extracted pectin were compared and analyzed. The result of the process optimization experiments showed that extraction time had the most significant influence on extraction rate,followed by solid-liquid ration,pH value,and ultrasonic power. The optimum extraction conditions of pectin from passion fruit peel were shown as:Solid-liquid ration 1:40 (g/mL),pH value 2.00,extraction time 60 min,and ultrasonic power 180 W. Under these conditions,the extraction of pectin was 13.07%. The results from physicochemical analyses showed the weight loss was 5.92%,the ash contents was 4.18%,the acid insoluble matter contents was 0.27%,the pH value was 3.55,and the degree of esterification was 72.32%,which belongs to high esterification pectin. This conclusion would provide technical support for the industrial production of passion peel pectin.
- passion fruit peel,
- high methoxyl pectin,
- ultrasonic,
- extraction,
- physicochemical characteristic

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References

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