Optimization of Extraction and Characterization of Pectin from Grapefruit Peels

• Published in: Agricultural biotechnology (Pawtucket, R.I.) Vol. 4; no. 6; pp. 34 - 37
• Main Authors: Zhang, Wenbo, Li, Hongrui, Xie, Jiulong, Zhang, Wenquan, Xiong, Yongxiang, Zhou, Wenwen
• Format: Journal Article
• Language: English
• Published: Cranston Wu Chu (USA-China) Science and Culture Media Corporation 01.12.2015
• Subjects: 单因素实验; 提取时间; 提取温度; 最佳条件; 果胶提取; 柚子皮; 特征提取算法; 酯化反应
• ISSN: 2164-4993

In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, including color, texture, degree of esterification, and water solubility. The effects of peel to sol- vent ratio, pH of the solvent, extraction temperature and extraction duration on pectin extraction rate were investigated. On the basis of single-factor experiments, an L9 （34） orthogonal experiment was performed to screen the optimal extraction conditions. According to the results, the optimal combination of technical parame- ters was A1B3 C1 D3, i. e. , solid to liquid ratio 1：40 （g： ml）, pH 2.0, extraction duration 70 rain, extraction temperature 90 ℃. The average pectin extraction rate was 68.60% ; the color of pectin extracted under the optimal conditions varied from milky white to light yellow; the degree of esterification of pectin extracts was 65. 71% ; the extracted pectin exhibited good water solubility. Key words Pomelo peel; Pectin extraction; Optimum conditions; Esterification degree; Water solubility