Some factors affecting the vitamin C extraction ability from “Queen” guava by using pectinase addition

The study examines the factors affecting the vitamin C extraction ability from “Queen” guava (Psidium guajava.) by using pectinase addition. The study explores the impact of temperature extrraction on the the activity of pectinase and the pectinase concentration, and the impact of guava age on the content of vitamin C. The study finds out that if the industrial extraction method is used for fresh materials with 0.8% pectinase at 40oC for 120 minutes, the extraction efficiency of vitamin C from “Queen” guava will be improved.