What methods can be used for degreasing during the determination of pectin content?

Pectin is a natural polymer compound with good gelling and emulsification stabilization, and has been widely used in food, medicine, daily chemical and textile industries. Pomelo peel is rich in pectin, with a content of about 6%, which is an ideal raw material for making pectin. There are three kinds of pectin: pectin liquid, pectin powder and low methoxy pectin, among which pectin powder is the most commonly used.

The processing technology of preparing pectin powder and low methoxy pectin from pomelo peel is introduced.

Pectin with an esterification rate of more than 50 is called high methoxy pectin, and this type of pectin can only be used in a few foods such as jams, preserves and jellies. Because they require higher acidity (below pH 3) and lower water activity (higher soluble solids such as sugar) in order to produce gelling. Pectin with an esterification rate of less than 50 is called low methoxy pectin, which is converted from high methoxy pectin.

Orange peel, apple pomace, etc. can be used as raw materials for extracting pectin.

Summary. Objective: To determine the content of pectin in fruits and their products.

Solution: The determination of pectin content can be determined by thermogravimetric analysis, that is, thermogravimetric analysis-thermogravimetric analysis (TGA). TGA is an analytical technique that determines the pectin content in a sample.

It can determine the pectin content in the sample and can detect the pectin component in the sample. Experimental Procedure:1

Sample preparation: Samples of fruits and their products are ground, screened, dried, etc., and then aliquoted into containers for determination. 2.

Determination of pectin content: Put the sample into the TGA instrument, set the measurement parameters, such as temperature, time, etc., and then start the measurement. 3.

Data analysis: The results of the determination are analyzed to calculate the pectin content in the sample. Knowledge Supplement:

Pectin is a natural polysaccharide, one of the main components in fruits and their products, with good stability and moisturizing properties, and can be used in food additives, drug carriers, cosmetics and other fields.

Objective: To determine the pectin content in fruits and their products. Workaround:

The determination of pectin content can be carried out using thermogravimetric analysis, i.e., thermogravimetric analysis-thermogravimetric analysis (TGA). TGA is an analytical technique that determines the pectin content in a sample. It can determine the pectin content in the sample and can detect the pectin component in the sample.

Experimental Procedure:1Prepare samples:

Samples of fruits and their products are ground, screened, dried, etc., and then aliquoted into containers for determination. 2.Determination of pectin content:

The sample is placed in the TGA instrument, the measurement parameters such as temperature, time, etc. are set, and the measurement is started after rough transportation. 3.Data analysis:

The results of the determination were analyzed to calculate the pectin content in the sample. Knowledge supplement: Pectin is a natural polysaccharide, is one of the main components in fruits and their products, has good stability and moisturizing properties, can be used in food additives, drug carriers, cosmetics and other fields.

Can you add, I don't quite understand it.

Objectives:1The pectin content of fruits and their products is determined to determine their quality and taste.

2.The determination of pectin content can help us understand the nutritional content of fruits and their products, as well as the effects of pectin on human health. 3.

The determination of pectin content can also help us understand the processing technology of fruits and their products, as well as the processing of pectin. 4.The determination of pectin content can also help us understand the storage conditions of fruits and their products, as well as how pectin is stored.

5.The determination of pectin content can also help us understand the quality control of fruits and their products, and the quality control methods of only wheel limbs and pectin. In short, the determination of pectin content can help us understand the quality, nutrients, processing technology, storage of pectin and quality index control of fruits and their products, so as to better ensure the quality and safety of fruits and their products.