The Study Of Pectin Extracted From Wendan Pomelo Peel And The Physical And Chemical Properties And Application

Wendan pomelo is one of the four famous fruit in Putian, Fujian Province, and is important economic pillar industry in Xianyou city. More and more pumelo peel has turned out to be a problem of waste of resourse and environmental pollution. View of the current level of processing point of pomelo peel in China, utilization level of processing is extremely backward, almost all of the pomelo peel is discarded directly, both caused a large waste of resources and environmental pollution. However, pomelo peel contents high and good quality pectin particularly. It has good utilization value. So, extracting pectin from pomelo peel and pruducting high-quality pectin is of great economical and social significance. In this pape, the producing technology of pectin from the peel of Wendan Pomelo was studied detaily, and the physical and chemical properties and application of pectin was also studied.1. Study on the method of extraction pectin from Wendan pomelo peel.(1)The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction were studied. The best technology of lon resins exchanging extraction of pectin was as follows: size of powder of pumelo peel 60 mesh, resin type 003×7, the amount of resin 10%, extracting temperature 90℃, time of heat preservation 120min, the extracting pH 1.0. The results of extraction yield of pectin was 15.13%. The best technology of microwave-assisted ion exchanging extraction was as follows: time of heat preservation 5min, extracting pH 1.3, microwave power 520W, solid/liquid ratio 1:45, The resulting extraction yield of pectin was 15.27%.(2)As the same peel, the pectin extracted rate was almost the same both The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction. View of the cost, the sfficiency and quality of the production, the microwave-assisted ion exchangeing was more favorable than the lon resins exchanging extraction.2. The analysis of pectin about physical and chemical properties(1)The identification test of pectin extracted from Wendan pomelo peel. Infrared spectra of high ester pectin with imported goods for qualitative analysis, the results show the same for the two IR spectra basically, the product can be identified as the pectin. (2)Analysis of pectin about physical and chemical properties. Physical and chemical properties of pectin include viscosity, gelation degree, degree of esterification, methoxy content, total galacturonic acid content, etc. The result of test and analysis is methoxyl content of 10.2%, the total galacturonic acid content of 74%, the degree of esterification 62%, the degree of gelation 153, viscosity 6.8. In addition, analysis of the stability of pectin, the results showed that temperature, acidity and multivalent ions affect the stability of the pectin significantly.3. The application of pectin in the candyBy analysis of univariate, the best formula to the pectin candy was as follow: the amount of pectin gels (pectin and CaCl2 = 6:1) 1.5%, the amount of glucose syrup 30%, sugar 35%, and the amount of citric acid 0.15%. By using the above formula and the normal method of soft candy production (heating temperature 115℃,heating time 40min), on the extracted Wendan pomelo peel pectin and imported goods pectin pectin, respectively, in candy imported goods in the application, the results of the sensory quality evaluation and analysiswas was almost the same between the pectin extracted from Wendan pomelo peel and imported goods pectin pectin. The quality of the pectin extracted from Wendan pomelo peel even was better than the imported goods pectin.