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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (2): 386-393.DOI: 10.3969/j.issn.1000-2561.2020.02.025

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Ultrasonic-Microwave Synergistic Extraction of Pectin from the Peel of Passiflora edulis

LI Ying,LIU Xialei,LIN Yaxin,CHEN Xuemei   

  1. Longyan University, Longyan, Fujian 364012, China
  • Received:2019-06-24 Revised:2019-07-11 Online:2020-02-25 Published:2020-03-21


The extracting rate of the pectin was used as the analytical index, and the ultrasonic-microwave synergistic extraction of dried fruit peel pectin from passion fruit was optimized by the response surface methodology. The optimum process parameters of the ultrasonic-microwave synergistic extraction of the peel of passion fruit were obtained, namely liquid to material ratio 30 mL/g, pH 2.0, temperature 50 ℃, water bath 60 min, ultrasonic power 50 W, microwave power 600 W, ultrasonic-microwave time 8.0 min. Under the condition, the yield of pectin could reach (12.14±0.06)%. Compared with water extraction, ultrasonic and microwave methods, the extraction rate of ultrasonic-microwave synergy method increased by 47.33%, 34.74% and 23.50%, respectively. The esterification degree of the four extraction methods was≥50%, indicating that the peel pectin of passion fruit was a high methoxyl onein. The results of scanning electron microscopy showed that the cell wall of the fruit peel was broken more thoroughly under the synergistic effect of ultrasound-microwave, which was beneficial to the dissolution of pectin.

Key words: peel of Passiflora edulis, pectin, ultrasonic-microwave synergistic extraction, scanning electron microscopy

CLC Number: