Extraction of pectin from okra and itssol property

Authors

CHEN Wei, College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
LI Jiaxing, College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(3⁴) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using the ratio of materials to liquid of 115 (g/mL) at pH 4.0, ultrasonic treated at 60 ℃ for 40 minutes, the yield of pectin was 20.45%. The water-holding capacity of okra pectin was 10.22 mL/g, and the degree of esterification was 72.43%. In addition, the weight loss, ash and pH value were in accordance with QB 2484-2000 (food additive pectin) standard. The results showed that the yield of okra pectin extracted by ultrasonic wave was higher, and okra pectin was highly esterified.

Publication Date

4-28-2017

First Page

150

Last Page

153

DOI

10.13652/j.issn.1003-5788.2017.04.029

Recommended Citation

Wei, CHEN and Jiaxing, LI (2017) "Extraction of pectin from okra and itssol property," Food and Machinery: Vol. 33: Iss. 4, Article 29.
DOI: 10.13652/j.issn.1003-5788.2017.04.029
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/29

References

[1] 韩菊兰, 李臻, 胡韬, 等. 黄秋葵的功能特性及综合应用[J]. 现代农业科技, 2013(3): 105-106.
[2] 董彩文, 刘长虹. 黄秋葵食用胶的制备及应用研究进展[J]. 安徽农业科学, 2008, 36(13): 5 687-5 688.
[3] 薛志忠, 刘思雨, 杨雅华. 黄秋葵的应用价值与开发利用研究进展[J]. 保鲜与加工, 2013, 13(2): 58-60.
[4] 李颖, 曾俊美, 郑启翔, 等. 黄秋葵功能成分提取技术的研究进展[J]. 现代食品, 2015(19): 72-75.
[5] 高玲, 刘迪发, 徐丽. 黄秋葵研究进展与前景[J]. 热带农业科学, 2014, 34(11): 22-29.
[6] 孙元琳, 汤坚. 果胶类多糖的研究进展[J]. 食品与机械, 2004, 20(6): 60-63.
[7] 赵伟良. 铁盐沉淀法从柑橘皮中提取果胶[J]. 化学世界, 1995(4): 215-217.
[8] 刘钟栋. 微波技术在食品工业中的应用[M]. 北京: 中国轻工业出版社, 1998: 154-156.
[9] 肖凯军, 陈健, 李巧玲, 等. 高频电磁场强化浸取果胶的研究[J]. 食品科学, 2001, 22(3): 50-52.
[10] 黄剑波, 孙哲浩, 张英慧, 等. 黄秋葵果胶提取工艺的研究[J]. 现代食品科技, 2007, 38(12): 24-28.
[11] 黄永春, 马月飞, 谢清若， 等. 超声波辅助提取西番莲果皮中果胶的研究[J]. 食品科学, 2006, 27(10): 341-344.
[12] 陈熠, 熊远福, 文祝友, 等. 果胶提取技术研究进展[J]. 中国食品添加剂, 2009(3): 80-84.
[13] 蒋平初, 金继波, 张锦花. 果胶含量的测定[J]. 化学世界, 2007, 28(7): 124-127.
[14] 董增, 章建国, 陈忆, 等. 黄秋葵籽粕分离蛋白理化性质及营养评价[J]. 安徽农业科学, 2013, 41(14): 6 447-6 474.
[15] 梅新. 甘薯膳食纤维、果胶制备及物化特性研究[D]. 北京: 中国农业科学院农产品加工研究所, 2010: 67.