Pectin was extracted usingdifferent

Pectin was extracted using
different pH and extraction times. A total of 10 g fruit peel powder,
measured on an analytical balance (B204-S, MK II, Mettler Toledo,
Switzerland) scale was blended with 250 ml distilled water and
acidified with different volumes of 0.1 N citric acid to meet the
designed pH of 2.0, 3.3 and 4.5. The mixture was then stirred using
a stirrer until all fruit peel powder was evenly wetted by distilled
water in homogenous form. The pectin extraction procedure was
continued by treating the acidified samples at 70°C for 30, 75 or
120 min in a shaking water bath (Lab Companion 37L, Jeio Tech,
Korea). The mixture was kept at room temperature for 24 hours.
The precipitated pectin was recovered by using a refrigerated
centrifuge (Mikro 22R, Hettich, Germany) at 6000 rpm for 10 min.
Water bath heat-treated samples were then filtered and a double
volume of 95% ethanol (1:2 v/v) was added to allow pectin
precipitation. The samples were stored in dark conditions at room
temperature of 25°C for 24 hours to allow pectin flotation which
was then separated by filtration and subsequently washed twice
using 70% ethanol. Acetone was added in a drop-wise manner
and until the top liquid phase completely cleared to remove
unwanted color of the pectin 26. The resulting pectin substance
was dried in a conventional oven (UM500, Memmert GmbH,
Schwabach, Germany) at 65°C until constant weight was reached.
The percentage yield of the fruit peel pectin was determined as
gram of product obtained per 10 g of fruit peel powder following

ผลลัพธ์ (ไทย) 1:

Pectin was extracted usingdifferent pH and extraction times. A total of 10 g fruit peel powder,measured on an analytical balance (B204-S, MK II, Mettler Toledo,Switzerland) scale was blended with 250 ml distilled water andacidified with different volumes of 0.1 N citric acid to meet thedesigned pH of 2.0, 3.3 and 4.5. The mixture was then stirred usinga stirrer until all fruit peel powder was evenly wetted by distilledwater in homogenous form. The pectin extraction procedure wascontinued by treating the acidified samples at 70°C for 30, 75 or120 min in a shaking water bath (Lab Companion 37L, Jeio Tech,Korea). The mixture was kept at room temperature for 24 hours. The precipitated pectin was recovered by using a refrigeratedcentrifuge (Mikro 22R, Hettich, Germany) at 6000 rpm for 10 min.Water bath heat-treated samples were then filtered and a doublevolume of 95% ethanol (1:2 v/v) was added to allow pectinprecipitation. The samples were stored in dark conditions at roomtemperature of 25°C for 24 hours to allow pectin flotation whichwas then separated by filtration and subsequently washed twiceusing 70% ethanol. Acetone was added in a drop-wise mannerand until the top liquid phase completely cleared to removeunwanted color of the pectin 26. The resulting pectin substancewas dried in a conventional oven (UM500, Memmert GmbH,Schwabach, Germany) at 65°C until constant weight was reached.กำหนดเป็นเปอร์เซ็นต์ผลตอบแทนของเพกทินเปลือกผลไม้กรัมของผลิตภัณฑ์ที่ได้รับต่อ 10 กรัมผงผลไม้เปลือกดังต่อไปนี้