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Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (21): 316-320.doi: 10.11924/j.issn.1000-6850.2013-3160

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Comparison of the Different Methods in Extracting Pectin from Fruits and Derived Products

  

  • Received:2013-12-03 Revised:2014-01-03 Online:2014-07-25 Published:2014-07-25

Abstract: In order to determine the pectin content in fruits and derived products, using orange, apple, kiwifruit, strawberry jam etc as test material, and galacturonic acid as standard substance, using ethanol precipitation, sulfuric acid- carbazole colorimetry, the conditions of acid extracting pectin from fruits and derived products were studied. The conditions included acid type, extraction solution temperature, extraction solution acidity, extraction time and other conditions. We compared the extraction efficiency of acid extraction and alkaline extraction. The test results showed that the optimum conditions of acid extraction for use of sulfuric acid solution (pH 0.5) extracting for 60 min at 85℃. Under these conditions, the method of high accuracy and precision met the requirements of relevant standards. Through the comparison of the alkali extraction method and found that, for high original pectin samples, with the acid extract was more thorough than the alkali extraction. However, for high starch samples such as banana, acid extraction method was not suitable because of abnormal color reaction. The pectin extraction method was confirmed. For samples with abnormal color reaction, alkaline extraction was used. For samples of the original high pectin, acid extraction was used. For samples with low pectin content, two extraction methods were suitable.