Study On Extraction And Characterization Of Watermelon Rind Pectin

Pectin is natural polysaccharide complex, whose main ingredient is d-galacturonicacid, also contains a rhamnose and Xylose, arabinose, Galactose, etc. Pectin hasexcellent gelling, emulsifying, thickening and stabilizing role and its biologicalactivity in a wide range, such as cancer, lower blood pressure, blood cholesterol,anti-allergic, bile, liver protection, also enhance the gastrointestinal motility,promoting nutrient absorption. Watermelon, rind of fruits such as bananas, oranges,Grapefruits are rich in pectin, and produces large amounts of such waste in theproduction process, and how to take full advantage of these wastes and extractingproduction processes are increasingly pectate become a hot issue.This paper uses watermelon rind that can reduce the cost of waste as raw materialsto produce pectin, not only took full advantage of plant resources, also improves thesocial and economic benefits, watermelon rind and the governance of the solid wastepollution has provided some references.Watermelon rind is studied in this paper and different methods of inactivationcompared high pressure inactivation, pickling, blanching out the enzymeinactivation rate of three enzyme inactivation methods of pectin, blanching enzymeinactivation of watermelon Peel pectin found the highest yield. The study of methodof extracting pectin and acid extraction, enzymatic conditions of extracting pectinfromWatermelon rind of optimization of underground. Acid extraction of optimalconditions for: phosphoric acid and sulfite as extraction agent, pH2.5, extract timetemperature80℃100min. Enzymatic extraction of this paper under the singlefactor only for reference, the orthogonal experimental design, determine optimalconditions for enzymatic extraction: cellulase, hemicellulase, and Pectinase enzymemixture mixture of three enzymes as extraction agent, at pH4.0, a temperature of40°c leaching under5h. Watermelon Peel pectin precipitation conditions weredetermined the optimal conditions for the ethanol extract of dosage is2.5times thevolume, when the pH3.8per cent by alcohol precipitation, west melon yield pectincan be up to1.235%, galacturonic acid in pectin content of45.17%. IR of pectin extracted from Watermelon rind and physico-chemical propertiesanalysis. Determine watermelon Peel pectin as a low-ester pectins and basicparameters of this pectin QB standards are achieved.