Microwave-assisted Chelating Agent Extraction of Pectin from Hawthorn Wine Pomace

Abstract

Pectin was extracted by microwave-assisted chelating agent (sodium hexametaphosphate) method from hawthorn wine pomace. Based on single factor experiments, the effect of chelating agent dosage, solid-liquid ratio, microwave power and microwave time on extraction rate of hawthorn pectin was evaluated by response surface methodology. The results showed that factors of effect on extraction rate in order from large to small were solid-liquid ratio, chelating agent dosage, microwave time and microwave power. The best process factors were: chelating agent dosage of 1.35 %, solid-liquid ratio of 1:9, microwave power of 440 W and microwave time of 80 s. Under these conditions the average extraction rate of hawthorn pectin was 72.89 ± 0.45 %, which was basically consistent with the predicted value. It was showed that this model was reliable.