CN102443074A - Pectin preparation method - Google Patents
Pectin preparation method Download PDFInfo
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- CN102443074A CN102443074A CN2010105066736A CN201010506673A CN102443074A CN 102443074 A CN102443074 A CN 102443074A CN 2010105066736 A CN2010105066736 A CN 2010105066736A CN 201010506673 A CN201010506673 A CN 201010506673A CN 102443074 A CN102443074 A CN 102443074A
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Abstract
The invention relates to a pectin preparation method, belonging to the field of food processing and in particular relating to the pectin preparation method with low cost and high extraction rate. The preparation method comprises: 1, pretreatment of raw materials: taking fresh orange peel, chopping the orange peel until the particle size is 2-3mm, carrying out thermal treatment on the orange peel for 5 min in boiling water to deactivate pectinase, soaking the orange peel for 30 min in 70 percent of ethanol, keeping the orange peel for 5 min at 70-90 DEG C, carrying out pressure filtration to remove pigments and other impurities soluble in alcohol, washing residues with 95 percent of ethanol and then washing with ethyl ether, minimizing the loss of water-soluble pectin, air-cooling the ethyl ether, and drying at 45 DEG C until the constant weight is achieved; and 2, acid hydrolysis and extraction: adding hydrochloric acid solution into the pretreated raw materials, heating the mixture in a constant-temperature water bath, mixing well, and centrifuging until the supernatant is not sticky, and fixing the volume of the supernatant, i.e. pectin extract, to be 100ml.
Description
Technical field:
The invention belongs to food processing field, more particularly, relate to a kind of preparation method of pectin.
Background technology:
Pectin is a kind of high molecular polymer, extensively is present in higher plant cell wall and the intercellular substance, is generally white or pale yellow powder, odorless, and it is little sweet to distinguish the flavor of, and is with tart flavour slightly, is insoluble to organic solvents such as ethanol, methyl alcohol, is dissolved in hot water, is slightly soluble in cold water.Pectin makes it become a kind of important additive in the foodstuffs industry owing to have good gelation and emulsifying stability, has been widely used in the food such as jam, jelly, candy, lactic acid and nectar at present.In recent years, pectin has diarrhea, anticancer, effect such as treatment mellitus etc. as soluble dietary fibre, and its range of application constantly enlarges.In addition, pectin also is indispensable auxiliary material in some medicines, healthcare products and the makeup.
Oranges and tangerines are Rutaceae tangerine platymiscium; No matter oranges and tangerines are eaten raw or are processed, and skin is its main sub product, orange peel account for whole fruit heavy 20%; Except moisture, Mierocrystalline cellulose, xylogen; Also contain abundant pigment, pectin etc., do not do any processing at the most of orange peel of China at present and just discard, cause the significant wastage of resource.
Summary of the invention:
The present invention is exactly to the problems referred to above, and the preparation method of the pectin that a kind of cost is low, extraction yield is high is provided.
For realizing above-mentioned purpose of the present invention, preparation method of the present invention is:
1. raw materials pretreatment
Get fresh orange peel, shred to particle diameter 2～3mm, thermal treatment 5min makes the polygalacturonase inactivation in the boiling water, 70% alcohol immersion 30min; Solid-liquid ratio is 1: 15～1: 20, and PH keeps 5min, press filtration under 0.1～2.0,70～90 ℃ of conditions; Remove the impurity that pigment etc. is soluble in alcohols, residue is used 95% washing with alcohol, washs with ether again; Avoid the loss of water soluble pectin, air-dry ether is dried to constant weight for 45 ℃ as far as possible;
2. acid hydrolysis is extracted
To in pretreated raw material, adding hydrochloric acid soln, put in the thermostat water bath and heat, shake up, it is centrifugal that extracting temperature is 70～90 ℃ to supernatant not till the thickness, and extraction time is 60～120min, and supernatant is pectin extracting soln, and the constant volume supernatant is to 100mL.
Beneficial effect of the present invention:
1. the present invention extracts pectin from orange peel, has solved to abandon the environmental pollution that orange peel causes;
2. extraction yield of the present invention is high, can reach more than 20%;
3. the present invention is easy and simple to handle, is applicable to amplify to produce.
Embodiment:
The present invention is raw material with the orange peel, extracts pectin wherein with acid-hydrolysis method.
Preparing method of the present invention is:
1. raw materials pretreatment
Get fresh orange peel, shred to particle diameter 2～3mm, thermal treatment 5min makes the polygalacturonase inactivation in the boiling water, 70% alcohol immersion 30min; Solid-liquid ratio is 1: 15～1: 20, and PH keeps 5min, press filtration under 0.1～2.0,70～90 ℃ of conditions; Remove the impurity that pigment etc. is soluble in alcohols, residue is used 95% washing with alcohol, washs with ether again; Avoid the loss of water soluble pectin, air-dry ether is dried to constant weight for 45 ℃ as far as possible;
2. acid hydrolysis is extracted
To in pretreated raw material, adding hydrochloric acid soln, put in the thermostat water bath and heat, shake up, it is centrifugal that extracting temperature is 70～90 ℃ to supernatant not till the thickness, and extraction time is 60～120min, and supernatant is pectin extracting soln, and the constant volume supernatant is to 100mL.
Embodiment 1: solid-liquid ratio is 1: 20, and PH is 0.1, and extracting temperature is 70 ℃, and extraction time is 120min, and extraction yield is 20.45%.
Embodiment 2: solid-liquid ratio is 1: 15, and PH is 2.0, and extracting temperature is 80 ℃, and extraction time is 60min, and extraction yield is 21.68%.
Claims (4)
1. the preparation method of a pectin is characterized in that the present invention is raw material with the orange peel, extracts pectin wherein with acid-hydrolysis method.
2. the preparation method of a kind of pectin according to claim 1 is characterized in that preparation method of the present invention is:
(1) raw materials pretreatment
Get fresh orange peel, shred to particle diameter 2～3mm, thermal treatment 5min makes the polygalacturonase inactivation in the boiling water, 70% alcohol immersion 30min; Solid-liquid ratio is 1: 15～1: 20, and PH keeps 5min, press filtration under 0.1～2.0,70～90 ℃ of conditions; Remove the impurity that pigment etc. is soluble in alcohols, residue is used 95% washing with alcohol, washs with ether again; Avoid the loss of water soluble pectin, air-dry ether is dried to constant weight for 45 ℃ as far as possible;
(2) acid hydrolysis is extracted
To in pretreated raw material, adding hydrochloric acid soln, put in the thermostat water bath and heat, shake up, it is centrifugal that extracting temperature is 70～90 ℃ to supernatant not till the thickness, and extraction time is 60～120min, and supernatant is pectin extracting soln, and the constant volume supernatant is to 100mL;
3. the preparation method of a kind of pectin according to claim 2, it is characterized in that embodiment 1: solid-liquid ratio is 1: 20, and PH is 0.1, and extracting temperature is 70 ℃, and extraction time is 120min, extraction yield is 20.45%;
4. the preparation method of a kind of pectin according to claim 2, it is characterized in that embodiment 2: solid-liquid ratio is 1: 15, and PH is 2.0, and extracting temperature is 80 ℃, and extraction time is 60min, extraction yield is 21.68%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105066736A CN102443074A (en) | 2010-10-14 | 2010-10-14 | Pectin preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105066736A CN102443074A (en) | 2010-10-14 | 2010-10-14 | Pectin preparation method |
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| CN102443074A true CN102443074A (en) | 2012-05-09 |
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| CN2010105066736A Pending CN102443074A (en) | 2010-10-14 | 2010-10-14 | Pectin preparation method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583936A (en) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | Blueberry jam added with citrus peel and preparation method thereof |
| CN106188334A (en) * | 2015-05-07 | 2016-12-07 | 中国科学院上海药物研究所 | A kind of pectin, a combination thereof thing, and the purposes in antitumor |
| CN106380495A (en) * | 2016-08-15 | 2017-02-08 | 中国农业科学院农产品加工研究所 | Method for continuous extraction of tannin and pectin from persimmon peel |
| CN106810621A (en) * | 2015-12-02 | 2017-06-09 | 江南大学 | A kind of preparation method of low molecular weight pectin hydrolysate |
| CN106831940A (en) * | 2017-02-20 | 2017-06-13 | 江西省农业科学院 | A kind of method for extracting protein and pectin simultaneously from guava |
| CN108003955A (en) * | 2017-12-20 | 2018-05-08 | 彭杰 | A kind of solid fuel and preparation method thereof |
| WO2019061018A1 (en) * | 2017-09-26 | 2019-04-04 | 浙江大学 | Method for extracting pectin rich in rg-i |
| CN109678985A (en) * | 2019-01-07 | 2019-04-26 | 浙江工商大学 | A kind of preparation method of Japanese Premna Herb leaf high-ester pectin |
| CN110272567A (en) * | 2017-02-15 | 2019-09-24 | Cp凯可股份公司 | Biomass compositions, product and the production method of pectin comprising activation |
| CN113603915A (en) * | 2021-08-04 | 2021-11-05 | 广西壮族自治区农业科学院 | Special preservative film containing nano pectin coating for citrus and preparation method thereof |
| CN115736151A (en) * | 2022-12-06 | 2023-03-07 | 北冰洋（北京）饮料食品有限公司 | Method for preparing beverage from citrus processing by-product |
-
2010
- 2010-10-14 CN CN2010105066736A patent/CN102443074A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583936A (en) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | Blueberry jam added with citrus peel and preparation method thereof |
| CN103583936B (en) * | 2013-10-23 | 2014-12-03 | 浙江蓝美农业有限公司 | Blueberry jam added with citrus peel and preparation method thereof |
| CN106188334A (en) * | 2015-05-07 | 2016-12-07 | 中国科学院上海药物研究所 | A kind of pectin, a combination thereof thing, and the purposes in antitumor |
| CN106188334B (en) * | 2015-05-07 | 2021-06-22 | 中国科学院上海药物研究所 | Pectin, composition thereof and application thereof in resisting tumors |
| CN106810621A (en) * | 2015-12-02 | 2017-06-09 | 江南大学 | A kind of preparation method of low molecular weight pectin hydrolysate |
| CN106380495A (en) * | 2016-08-15 | 2017-02-08 | 中国农业科学院农产品加工研究所 | Method for continuous extraction of tannin and pectin from persimmon peel |
| CN106380495B (en) * | 2016-08-15 | 2019-05-21 | 中国农业科学院农产品加工研究所 | The method of tannin and pectin is continuously extracted from Pericarpium Kaki |
| CN110272567B (en) * | 2017-02-15 | 2022-04-15 | Cp凯可股份公司 | Biomass composition comprising activated pectin, products and methods of production |
| CN110272567A (en) * | 2017-02-15 | 2019-09-24 | Cp凯可股份公司 | Biomass compositions, product and the production method of pectin comprising activation |
| CN106831940B (en) * | 2017-02-20 | 2020-02-21 | 江西省农业科学院 | Method for simultaneously extracting protein and pectin from guava |
| CN106831940A (en) * | 2017-02-20 | 2017-06-13 | 江西省农业科学院 | A kind of method for extracting protein and pectin simultaneously from guava |
| US11292852B2 (en) | 2017-09-26 | 2022-04-05 | Zhejiang University | Method for extracting RG-I-rich pectin |
| WO2019061018A1 (en) * | 2017-09-26 | 2019-04-04 | 浙江大学 | Method for extracting pectin rich in rg-i |
| CN108003955A (en) * | 2017-12-20 | 2018-05-08 | 彭杰 | A kind of solid fuel and preparation method thereof |
| CN109678985A (en) * | 2019-01-07 | 2019-04-26 | 浙江工商大学 | A kind of preparation method of Japanese Premna Herb leaf high-ester pectin |
| CN113603915A (en) * | 2021-08-04 | 2021-11-05 | 广西壮族自治区农业科学院 | Special preservative film containing nano pectin coating for citrus and preparation method thereof |
| CN115736151A (en) * | 2022-12-06 | 2023-03-07 | 北冰洋（北京）饮料食品有限公司 | Method for preparing beverage from citrus processing by-product |
| CN115736151B (en) * | 2022-12-06 | 2024-04-09 | 北冰洋（北京）饮料食品有限公司 | Method for preparing beverage by using citrus processing byproducts |
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Application publication date: 20120509 |