Extraction Of Pectin From Artocarpus Heterophyllus Lam. Peel And Characteristic Study

Artocarpus heterophyllus Lam. is classified to Moraceae of Artocarpus, known as valuable tropic fruit. Jackfruit is an excellent fruit, which is not only edible, but also could used for medicine and timber. Jackfruit grow widely in Hainan, Guangdong, Guangxi, Yunnan. Because it was difficult to store and transport, and other reasons such as rotten easily, limited selling distribution scope, the poorly utilization rate on processing, the massive peel was abandoned. Results showed that pectin was rich in jackfruit peel which could be used as a new material for pectin extraction. At present, few articles were reported on the extraction of pectin from jackfruit peel. In order to get the optimum processing condition, the factors such as temperature, time, solvent-solid ratio, pH value and the power was investigated for the yield of pectin by traditional acid extraction and the ultrasonic wave extraction, the paper focused on the researches as following:1. Along with temperature increasing, the extraction rate increased unceasingly and the color of the solution deepened gradually. Pectin degraded when temperature was too higher.95℃was optimum temperature for the increasing of pectin became gentle. From the pectin product which obtains discovered that along with temperature increment, pectin luster deepening; Along with the extraction time's extension, the pectin rate increased. The maximum extraction rate was at 2.5h, later the pectin will drop gradually because of degraded; the pH value effected the extraction rate significantly. The pectin degraded when the pH value was too low, but lesser extraction rate when pH value was too high. Solvent-solid ratio was not remarkable extraction factor .The orthogonal test showed that the optimum extraction condition was that the material was extracted at pH1.0,95℃for 2.5h.2. The extraction rate increased obviously with the increasing of power, extraction time and the rising of temperature. But pectin degraded when extraction time was too long and extraction temperature was too high. The pectin degraded and the color of pectin deepened when the pH value was too low, but lesser extraction rate when pH value was too high. The orthogonal test was applied to opitimize extraction condition on the yield of pectin by ultrasonic wave extraction .The result showed that the optimum condition was that: power 400W, pH1.0, 80℃, solvent-solid ratio 40:1. 3. The activated charcoal and resin D3520 displayed good decolorization effect. The result indicated that parameters by active carbon decolorization were at 50℃for 15min, usage 2.0%; the parameters by resin decolorization were at 60℃for 20min, usage1.5%. The transmittance was higher by resin than by active carbon at the optimum decoloration condition respectively. But it was similar at the loss of pectin because of adsorption by decolorant.4. According to pectin distinction method and basic characteristic examination method in "Food additive Handbook",each target meets the QB2484-2000 requirement. In the sample the pectin substance content is 92%, the solubility, the methoxy content and the total galacturonic acid content are 93%, 10.8%,72% respectively . The pectin solution viscosity increased along with the increasing of density and by adding sugar, and decreased by the addition of citric acid and sodium chloride and by rising temperature.