Abstract:
The extraction of pectin from apple pomace with ultrasonic was studied in this paper. The ultrasonic frequency, ultrasonic time, materials and solution ratio, extraction temperature and the pH of solution were analyzed. The experiment was arranged with L16(45). The optimal conditions of extraction were that ultrasonic frequency was 28 kHz, ultrasonic time was 50 min, proportion of materials and water was 1∶20 (g∶mL), extraction temperature was 60℃, and pH was 2.0. Compared with traditional method, the optimal time reduced from 1.5 h to 50 min, the extraction yield increased from 11.45% to 13.64%. At the same time, the quality of pectin was measured. The results showed that ultrasonic could strengthen the extraction of pectin from apple pomace, which didn't change the structure of pectin. The apple pectin polysaccharide was composed of fructose, rhamnose, arabinose, xylose, fucose, mannose, galactose and glucose.
