CN101348531B - Pectin rapid classification method - Google Patents
Pectin rapid classification method Download PDFInfo
- Publication number
- CN101348531B CN101348531B CN2008101189157A CN200810118915A CN101348531B CN 101348531 B CN101348531 B CN 101348531B CN 2008101189157 A CN2008101189157 A CN 2008101189157A CN 200810118915 A CN200810118915 A CN 200810118915A CN 101348531 B CN101348531 B CN 101348531B
- Authority
- CN
- China
- Prior art keywords
- pectin
- filtrate
- extraction
- peel
- grading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a method for rapidly grading pectin, in particular a method for rapidly grading pectin by short-time ethanol precipitation. The method comprises the following steps that residues of fruit skin is used as a raw material to be dried, pulverized, and added with a hydrochloric acid solution to extract pectin together with an adjuvant microwave technology, the extraction is followed by a filtration, then the filtrate is put into a centrifuge to be centrifuged to obtain a rude extract liquid of pectin which is cooled down, added with ethanol for precipitation for 1 to 10 minutes, and then filtered to obtain a wet product of pectin; the filtrate is kept stand continuously for 10 to 120 minutes, and then filtrated to obtain another wet product of pectin; the obtained wet products of pectin are respectively rinsed and then dried to obtain the pectin in different drying grades. Grade one pectin is proven by comprehensive analysis to be of high quality and is called top grade pectin. The top grade pectin prepared through the method provided by the invention occupies 75 to 90 percent of the total yields, the method greatly improves the production efficiency of pectin and accomplishes the extraction and rapid grading of pectin, the invention has wide application fields, and can be applied to extraction and grading of pectin from skin of fruits including apple and orange.
Description
Technical field
The invention belongs to the foodstuff preparing technical field, particularly a kind of pectin rapid classification method.
Background technology
Pectin is a kind of polysaccharide polymer, extensively is present in the green plants with fiber to have effect in conjunction with plant tissue.It is a kind of acid proof jelling agent and the harmless natural additive for foodstuff of totally nontoxic, is good jelling agent, stablizer, thickening material, suspension agent, emulsifying agent, is mainly used in food, pharmacy and cosmetic industry.It is little sweet to khaki powder, odorless, flavor that pectin is generally rice white, and be with tart flavour slightly, soluble in water.
The commercial production raw material of pectin is based on orange peel and apple residue.Pectin content in the dry apple peel is between 10～15%, and the pectin quality is higher in the apple peel, and the commercially available price of pectin is considerable, is 90～150 yuan/kilogram.China's apple production is big, but at present apple peel only by simple process as feed, or directly discard and cause the wasting of resources as industrial refuse, it is necessary that therefore the production technique of pectin is extracted in research from apple peel.
It is with the former water soluble pectin that is decomposed into of the water-insoluble pectin in plant materials that pectin extracts ultimate principle, and makes it to separate with Mierocrystalline cellulose, starch, natural pigment etc. in the plant, thereby obtains the pectin of certain purity.Five steps such as process for producing pectin mainly divides pre-treatment, extraction, concentrates, precipitation, drying.Pectin extraction method mainly contains acid extraction ethanol precipitation, ion exchange method, salting-out process, microwave method and microbial method.Pectin in view of various technologies extractions, all form by many pectin macromolecular chains not of uniform size, that character differs, the application difference of different properties pectin in foodstuffs industry, and ethanol sedimentation is 1～4h in the traditional technology, long-time ethanol sedimentation can increase industrial cost greatly and reduce production efficiency, so need a kind of pectin that can make at short notice of research to extract also the fractionated method that can carry out different properties pectin.
Summary of the invention
The purpose of this invention is to provide a kind of pectin rapid classification method, based on different sedimentation time gained pectin quality differences the pectin in the peel residue is extracted and classification, processing step is as follows:
(1) with the peel residue is raw material, dry, pulverizing;
(2) add hydrochloric acid soln, solid-liquid ratio 1:14.5～1:18, auxiliary microwave technology extraction pectin;
(3) filter with 300～400 purpose filter clothes after the extraction, filtrate is put into the centrifugal 10～15min of whizzer, the filtrate after centrifugal is the crude extract of pectin, is cooled to 20～25 ℃;
(4) the slow ethanol sedimentation 1～10min that adds equal volume in the crude extract of pectin filters, and obtains the wet embryo of one-level pectin, and filtrate can enter the next stage precipitation;
(5) filtrate is positioned over 20～25 ℃ and leaves standstill 10～120min, filter, obtain the wet embryo of secondary pectin;
(6) after the wet embryo of gained pectin is respectively more than the washed twice, put into baking oven, under 50～60 ℃ temperature, dry 10～12h, promptly obtain exsiccant one-level pectin and secondary pectin.
Described peel residue comprises apple peel, citrus peel residue, orange peel slag.
The pH=1.5 of described hydrochloric acid soln～2.0.
Power 480～500W in the described microwave technology, microwave treatment time 20～22min.
The rotating speed of described whizzer is 3600～4200r/min.
Described ethanol is that concentration is 95% ethanol.
Adopt desiccating method to measure the yield of gained pectin, the light absorption value method is measured galacturonic acid content, the determination of acid-basetitration gamma value, adopt indexs such as rheometer measurement viscosity-average molecular weight, viscosity, storage stability, second-order transition temperature, three-dimensional structure stability, to identify the quality of pectin fraction.
Further analyze and obtain: the yield of (1) one-level pectin accounts for 75～90% of total yield, is significantly higher than the yield of secondary pectin; (2) galacturonic acid content of one-level pectin, viscosity-average molecular weight, apparent viscosity, storage stability and three-dimensional net structure etc. all are higher than secondary pectin; (3) gamma value of one-level pectin is then well below the gamma value of secondary pectin.The quality that integrates one-level pectin will be higher than secondary pectin, and one-level pectin can be described as top grade pectin, and secondary pectin is called secondary pectin.In actual production, as do not require the pectin in the peel residue is extracted fully, realize that assault is produced fast, can only adopt ethanol sedimentation 1～10min to obtain the top grade pectin that yield accounts for total yield 75～90% yet.
Beneficial effect of the present invention is:
(1) realizes the extraction and the rapid classification of pectin by the control ethanol sedimentation time, improve pectin production efficiency greatly, abandoned traditional pectin production method cost height, drawback that production efficiency is low;
(2) reached pectin has been carried out the fractionated purpose, solved the gained pectin situation that dragons and fishes jumbled together;
(3) pectin extracts the stage division applied range, can be used for the extraction classification of pectin in the peel residues such as apple peel, citrus peel residue, orange peel slag.
Embodiment
The purpose of this invention is to provide a kind of pectin rapid classification method, enumerate embodiment below the present invention is illustrated.
Embodiment 1
A kind of pectin rapid classification method, processing step is as follows:
(1) with the apple peel is raw material, dry, pulverizing;
(2) add hydrochloric acid soln, the pH=2.0 of hydrochloric acid soln, solid-liquid ratio 1:15, auxiliary microwave technology (power 499W, microwave treatment time 20min) extracting apple pectin;
(3) filter with 300～400 purpose filter clothes after the extraction, filtrate is put into the centrifugal 10min of whizzer, the rotating speed of whizzer is 3600～4200r/min, and the filtrate after centrifugal is the crude extract of pectin, is cooled to 25 ℃.
(4) concentration that slowly adds equal volume in the crude extract of pectin is 95% ethanol sedimentation 5min, filters, and obtains the wet embryo of one-level pectin, and filtrate can enter the next stage precipitation;
(5) filtrate is positioned over 25 ℃ and leaves standstill 90min, filter, obtain the wet embryo of secondary pectin;
(6) after the wet embryo of gained pectin is respectively more than the washed twice, put into baking oven, under 50 ℃ temperature, dry 10h, promptly obtain exsiccant one-level pectin A, secondary pectin B.
Adopt desiccating method to measure the yield of pectin A and pectin B.The light absorption value method is measured galacturonic acid content, and the determination of acid-basetitration gamma value adopts indexs such as rheometer measurement viscosity-average molecular weight, viscosity, storage stability, second-order transition temperature, three-dimensional structure stability, to identify the quality of pectin fraction A and B component.
Further analyze and obtain: (1) pectin fraction A accounts for 79% of total yield, is significantly higher than the yield of pectin fraction B; (2) galacturonic acid content of pectin fraction A, viscosity-average molecular weight, apparent viscosity, storage stability and three-dimensional net structure etc. all are higher than pectin fraction B; (3) gamma value of pectin fraction A is then well below pectin fraction B.The quality that integrates pectin fraction A will be higher than pectin fraction B, can be described as top grade pectin A and secondary pectin B.
Claims (3)
1. a pectin rapid classification method extracts and classification the pectin in the peel residue based on different sedimentation time gained pectin quality differences, it is characterized in that processing step is as follows:
(1) with the peel residue is raw material, dry, pulverizing;
(2) hydrochloric acid soln of adding pH=1.5～2.0, solid-liquid ratio 1: 14.5～1: 18, auxiliary microwave technology extraction pectin, wherein, power 480～500W in the microwave technology, microwave treatment time 20～22min;
(3) filter with 300～400 purpose filter clothes after the extraction, filtrate is put into the centrifugal 10～15min of whizzer, the filtrate after centrifugal is the crude extract of pectin, is cooled to 20～25 ℃;
(4) concentration that slowly adds equal volume in the crude extract of pectin is ethanol sedimentation 1～10min of 95%, filters, and obtains the wet embryo of one-level pectin, and filtrate can enter the next stage precipitation;
(5) filtrate is positioned over 20～25 ℃ and leaves standstill 10～120min, filter, obtain the wet embryo of secondary pectin;
(6) after the wet embryo of gained pectin is respectively more than the washed twice, put into baking oven, under 50～60 ℃ temperature, dry 10～12h, promptly obtain exsiccant one-level pectin, secondary pectin.
2. pectin rapid classification method according to claim 1 is characterized in that, described peel residue comprises apple peel, citrus peel residue, orange peel slag.
3. pectin rapid classification method according to claim 1 is characterized in that, the rotating speed of described whizzer is 3600～4200r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101189157A CN101348531B (en) | 2008-08-26 | 2008-08-26 | Pectin rapid classification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101189157A CN101348531B (en) | 2008-08-26 | 2008-08-26 | Pectin rapid classification method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101348531A CN101348531A (en) | 2009-01-21 |
| CN101348531B true CN101348531B (en) | 2010-07-28 |
Family
ID=40267522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101189157A Expired - Fee Related CN101348531B (en) | 2008-08-26 | 2008-08-26 | Pectin rapid classification method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101348531B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102993331A (en) * | 2013-01-06 | 2013-03-27 | 湖南奇异生物科技有限公司 | Method for extracting okra dried fruit pectins |
| CN108077397A (en) * | 2017-12-15 | 2018-05-29 | 浙江海洋大学 | A kind of agent for preservation of shrimp and its preparation, application method |
| CN109134675A (en) * | 2018-07-10 | 2019-01-04 | 吴海萍 | A kind of extracting method of apple peel polysaccharide |
| CN110563858A (en) * | 2019-10-29 | 2019-12-13 | 华南理工大学 | Preparation method of graded beet pectin |
| CN111978431A (en) * | 2020-08-27 | 2020-11-24 | 桂林理工大学 | Degradation method and application of orange peel pectin |
-
2008
- 2008-08-26 CN CN2008101189157A patent/CN101348531B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101348531A (en) | 2009-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Quoc et al. | Extraction of pectin from pomelo (Citrus maxima) peels with the assistance of microwave and tartaric acid. | |
| CN101348531B (en) | Pectin rapid classification method | |
| CN103012617B (en) | A kind of Rapid high-efficiency energy-saving prepares the method for pectin | |
| Acikgoz | Extraction and characterization of pectin obtained from quince fruits (Cydonia vulgaris pers) grown in Turkey | |
| CN102276760A (en) | Method for separating and purifying hemicelluloses from agriculture and forest biomasses by gradient ethanol precipitation | |
| Sotanaphun et al. | Preparation of pectin from fruit peel of Citrus maxima | |
| CN102924968B (en) | Process for extracting high-purity and high-chroma red date pigment | |
| CN108641012A (en) | A method of extracting pectin by raw material of wild elephant skin mandarin orange | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| CN105175562B (en) | Efficient extraction and separation process of antioxidant straw mushroom polysaccharide | |
| CN104387498A (en) | Technical method for simultaneously preparing premna microphylla pectin and premna microphylla sodium copper chlorophyll from premna microphylla | |
| CN103923225A (en) | Method for preparing citrus pectin | |
| CN108314748A (en) | A kind of aloe skin pectous extracting method | |
| AU2020283737A1 (en) | Method of producing red seaweed sourced food ingredient and product obtained by the method | |
| CN106883315A (en) | A kind of method that pectin is extracted from kiwifruit peel | |
| CN1255481C (en) | Process for extracting natural red pigment from purple sweet potato with alcohol | |
| CN106883314A (en) | A kind of method that pectin is extracted in the slag from lemon peel | |
| CN105566512A (en) | Extracting method of persimmon fruit pectin | |
| CN102863418A (en) | Process for ultrasonic extraction of anthocyanin of purple corn leaves | |
| CN109954009A (en) | A kind of joint production process extracting SOD and general flavone from leaf of Moringa | |
| CN107259511A (en) | A kind of preparation method without alum sweet potato noodles | |
| CN107674452B (en) | Method for extracting Dan osmanthus yellow pigment | |
| CN112226281A (en) | Method for combined extraction of essential oil, flavone, pectin and cellulose from citrus peel | |
| CN112080341A (en) | Preparation method of highly unsaturated fatty acid tea oil | |
| Loyola et al. | Pectin extraction from cv. Pink Lady (Malus pumila) apples |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100728 Termination date: 20210826 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |