Study on Pectin from Hanfu Apple Pomace by Salting out Method and the Antioxidation of Pectin

In order to make apple pomace turn waste into treasure and use it to produce high value-added products such as pectin,pectin was extracted from Hanfu apple pomace by acid method. And the pectin salt precipitate was obtained by salting out method,and desalted the precipitate to obtain a pectin substance,and optimized the process flow. Finally,the antioxidant properties of pectin were studied. The results showed that the best salt for the precipitation of pectin by salting out method was aluminum sulfate,the optimum process parameters for precipitating pectin were:Precipitation temperature 74 ℃,holding time 69 min,pH5.0,ratio of material to liquid 1:17 g:mL. Under this process,the yield of pectin reached 15.59%. The best process for desalination was:3% hydrochloric acid content in desalting solution,50 mL of desalting liquid per gram of pectin salt,desalinization time 40 min,desalting temperature 40 ℃. And the obtained pectin mass was 0.89 g. Pectin in Hanfu apple pomace had the ability to scavenge free radicals and inhibit lipid peroxidation,and could be developed as a natural antioxidant.