WU Guang-bin, ZHOU Yan-qiang, CHEN Fa-he. Extraction Technology and Physicochemical Properties of Pectin Polysaccharide from Okra Wine Pomace[J]. Science and Technology of Food Industry, 2020, 41(19): 157-165. DOI: 10.13386/j.issn1002-0306.2020.19.025
Citation: WU Guang-bin, ZHOU Yan-qiang, CHEN Fa-he. Extraction Technology and Physicochemical Properties of Pectin Polysaccharide from Okra Wine Pomace[J]. Science and Technology of Food Industry, 2020, 41(19): 157-165. DOI: 10.13386/j.issn1002-0306.2020.19.025

Extraction Technology and Physicochemical Properties of Pectin Polysaccharide from Okra Wine Pomace

  • In order to explore the comprehensive utilization technology of okra wine pomace and reduce the waste of resources,the pectin polysaccharides from okra wine pomce were extracted by enzymatic method and the extraction process was optimized by single factor experiment and response surface methodology,and the monosaccharide components of pectin polysaccharide were determined by pre-column derivatization HPLC method in this paper. The results showed that the optimum conditions of the extraction process were using 1% cellulase,extraction temperature 45℃,solution pH5.5,liquid-solid ratio 1:36,extraction time 10 h,extracting two times,the extraction rate of pectic polysaccharides under this protocol was 6.85%. The results of the monosaccharide components showed that degree of esterification was 74.45%,galacturonic acid content was 20.07%,ash content was 8.52%,protein content was 2.24%,loss of drying weight rate was 18.06% and pH was 6.47,the molar ratio of monosaccharides was mannose:rhamnose:glucuronic acid:calacturonic acid:glucose:galactose:arabinose=5.2:8.8:0.8:25.6:30.6:20.4:8.7.
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