CN105566512B - A kind of extracting method of persimmon fruit pectin - Google Patents
A kind of extracting method of persimmon fruit pectin Download PDFInfo
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- CN105566512B CN105566512B CN201510921726.3A CN201510921726A CN105566512B CN 105566512 B CN105566512 B CN 105566512B CN 201510921726 A CN201510921726 A CN 201510921726A CN 105566512 B CN105566512 B CN 105566512B
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- pectin
- persimmon
- purifying
- persimmon fruit
- fruit
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
Abstract
The invention discloses a kind of extracting method of persimmon fruit pectin, belong to technical field of agricultural product process.The extracting method is extracted, step is using the puckery persimmon to take away the puckery taste completely as raw material using ultrasonic assistant acid formulation：Deastringency of persimmon；Ultrasonic assistant acid extraction；Cold filtration；Ethanol precipitation；Purifying drying.The extracting method can both improve the recovery rate of persimmon fruit pectin, moreover it is possible to high-quality HM is provided for market, new approach is provided for the processing and utilization of persimmon fruit, can increase substantially the commodity value of persimmon fruit.
Description
Technical field
This product is related to processing of farm products field, more particularly to a kind of extracting method of persimmon fruit pectin.
Background technology
Pectin is the distinctive colloidality polysaccharide material of plant cell wall, cause and effect glue have good emulsification, thickening, stabilization and
Gelatification, it is widely used in fields such as food, medicine, cosmetics, weavings.At present, pectin is mainly from apple
Extracted in slag and orange peel, can not meet people to the multifarious demand of food processing, it is more with not it is desirable to have
With structure and the pectin of gelling performance.China is world's persimmon cultivation and yield big country, persimmon fruit aboundresources, but mostly puckery persimmon product
Kind.Good containing higher pectin substance and quality in persimmon fruit, available for pectin product is extracted, this can not only solve persimmon fruit commodity
The problem of low, deep processed product is few is worth, can also provide new pectin product for production.
The extraction of pectin is that an insoluble pectin is converted into the mistake that soluble pectin and soluble pectin shift to liquid phase
Journey.More in research at present using persimmon pericarp is that raw material extracts pectin, rare by the report that astringent persimmon fruit is raw material production pectin, this be because
Contain abundant tanning matter for puckery persimmon, during pectin extraction, tannin can be combined with soluble pectin suppresses carrying for pectin
Take.The method of extraction persimmon follicarpium glue has cellulose enzyme process, ultrafiltration, salting out method etc. now, but these methods exist recovery rate it is low,
The shortcomings of extraction time length, pectin purity bottom.
The content of the invention
It is an object of the invention to provide a kind of extracting method of persimmon fruit pectin, i.e., using the puckery persimmon to take away the puckery taste completely as raw material,
Pectin is extracted using ultrasonic assistant acid formulation, it is excellent that the present invention has that economy simple to operate, recovery rate are high, pectin purity is high
Point.
The present invention adopts the technical scheme that：The extracting method of described persimmon fruit pectin comprises the following steps：
（1）Deastringency of persimmon：Astringent persimmon fruit is harvested, removes mildew and rot, disease fruit, carries out CO2Take away the puckery taste processing, CO2Concentration is 90%-
95%, 24~48h of closed processes time, treatment temperature are 20 DEG C, and persimmon fruit then is taken out into room temperature 24h；Described persimmon fruit
For puckery persimmon, the present invention is using the puckery persimmon to take away the puckery taste completely as raw material, i.e. persimmon fruit is through CO2Take away the puckery taste after processing, the solubility in persimmon pulp is single
Peaceful content is less than 2.00 mg/g；（2）Ultrasonic assistant acid extraction：The persimmon fruit cleaned after taking away the puckery taste, is uniformly beaten with beater；Claim
The persimmon pulp after a certain amount of mashing is taken, according to solid-liquid ratio 1:8 ratio adds pH 0.7~1.5 HCl extract solutions, stirs
300W is inserted afterwards, 30~75min of ultrasonic extraction in 80 DEG C of ultrasonic container；（3）Cold filtration：Extract solution cooling after ultrasound
To 0 DEG C, then filtered with four layers of hospital gauze, remove filter residue；（4）Ethanol precipitation：Filtrate after extraction adds the 96% of isodose
Ethanol, 1h is stood at 0 DEG C and produces precipitation, the material obtained after centrifugation is pectin crude extract；（5）Purifying, drying：It is acid with 70%
Ethanol（0.5% HCl）Washing purifying pectin crude extract, wash time are no more than 1h, are then centrifuged for, and sediment is again with 96% ethanol
Cleaning purifying, the precipitation after centrifugation are the pectin of purifying；It is no more than 50 DEG C through oven for drying, drying temperature again, the time is with 12h
It is advisable, is the persimmon fruit pectin of purifying after crushing.
The beneficial effects of the invention are as follows：1. the present invention is using puckery persimmon as raw material, through CO2Processing carries out pectin after taking away the puckery taste completely
Extraction, this causes the soluble tannin content in persimmon pulp to decline rapidly, can not be combined, greatly improved with pectin in extraction process
The recovery rate of persimmon fruit pectin；And CO2Processing destroys persimmon flesh cell wall construction so as to discharge substantial amounts of pectin substance, and then
Increase pectin extraction degree；2. present invention process step is simple, production cost is low, good product quality, purity are high, persimmon is improved
The comprehensive utilization value of fruit.
Embodiment
The present invention is described in further detail by following examples.But following embodiments are only that explanation of the invention is not
Limitation of the present invention.Those skilled in the art are after the specification of the present invention has been read, as long as made any change exists
In claim limited range, it will all be protected by Patent Law.
Embodiment 1
（1）Deastringency of persimmon：The ripe astringent persimmon fruit of harvesting 8, removes mildew and rot, disease fruit, carries out CO2Take away the puckery taste processing, CO2Concentration
For 90%-95%, closed processes time 24h, treatment temperature is 20 DEG C, persimmon fruit then is taken out into room temperature 24h, now persimmon fruit
Pulp soluble tannin content is 1.14 mg/g；（2）Ultrasonic assistant acid extraction：The persimmon fruit cleaned after taking away the puckery taste, it is equal with beater
Even mashing；Weigh 50g persimmon pulps, add 400 ml pH 0.7 HCl extract solutions, inserted after stirring 300W, 80 DEG C
Ultrasonic extraction 30min in ultrasonic container；（3）Cold filtration：Extract solution after ultrasound is cooled to 0 DEG C, then medical with four layers
Filtered through gauze, remove filter residue；（4）Ethanol precipitation：Filtrate after extraction adds 96% ethanol of isodose, and standing 1h at 0 DEG C produces
Precipitation, the material obtained after centrifugation is pectin crude extract；（5）Purifying, drying：With 70% acidic ethanol（0.5% HCl）Wash 1h,
Sediment after centrifugation cleans purifying with 96% ethanol again, and the precipitation after centrifugation is the pectin of purifying；Again through oven for drying, dry
Dry temperature is 40 DEG C, time 12h, is the persimmon fruit pectin of purifying after crushing.After measured, persimmon pectin yield is 3.4mg/g, fruit
Glue esterification degree DE is 67.2%, and pectin galacturonic acid content is 26.16%, and pectin monose composition is rhamnose, arabinose, half
Lactose, glucose, xylose, galacturonic acid.
Embodiment 2
（1）Deastringency of persimmon：The ripe astringent persimmon fruit of harvesting 8, removes mildew and rot, disease fruit, carries out CO2Take away the puckery taste processing, CO2Concentration
For 90%-95%, closed processes time 40h, treatment temperature is 20 DEG C, persimmon fruit then is taken out into room temperature 24h, now persimmon fruit
Pulp soluble tannin content is 0.81 mg/g；（2）Ultrasonic assistant acid extraction：The persimmon fruit cleaned after taking away the puckery taste, it is equal with beater
Even mashing；Weigh 50g persimmon pulps, add 400 ml pH 1.5 HCl extract solutions, inserted after stirring 300W, 80 DEG C
Ultrasonic extraction 50min in ultrasonic container；（3）Cold filtration：Extract solution after ultrasound is cooled to 0 DEG C, then medical with four layers
Filtered through gauze, remove filter residue；（4）Ethanol precipitation：Filtrate after extraction adds 96% ethanol of isodose, and standing 1h at 0 DEG C produces
Precipitation, the material obtained after centrifugation is pectin crude extract；（5）Purifying, drying：With 70% acidic ethanol（0.5% HCl）Wash 1h,
Sediment after centrifugation cleans purifying with 96% ethanol again, and the precipitation after centrifugation is the pectin of purifying；Again through oven for drying, dry
Dry temperature is 45 DEG C, time 12h, is the persimmon fruit pectin of purifying after crushing.After measured, persimmon pectin yield is 3.6mg/g, fruit
Glue esterification degree DE is 70.8%, and pectin galacturonic acid content is 27.49%, and pectin monose composition is rhamnose, arabinose, half
Lactose, glucose, xylose, galacturonic acid.
Claims (1)
1. a kind of extracting method of persimmon fruit pectin, it is characterised in that comprise the following steps：
（1）Deastringency of persimmon：Astringent persimmon fruit is taken, removes mildew and rot, disease fruit, carries out CO2Take away the puckery taste processing, CO2Concentration is 90%-95%, closed
24~48h of processing time, treatment temperature are 20 DEG C, and persimmon fruit then is taken out into room temperature 24h；
（2）Ultrasonic assistant acid extraction：Cleaning, is uniformly beaten with beater, is 1 according to solid-liquid ratio:8 ratio adds pH 0.7
~1.5 HCl solution, 300W is inserted after stirring, 30~75min of ultrasonic extraction in 80 DEG C of ultrasonic container；
（3）Cold filtration：0 DEG C is cooled to, is then filtered with four layers of hospital gauze, removes filter residue；
（4）Ethanol precipitation：Filtrate is taken to add 96% ethanol of isodose, standing 1h at 0 DEG C produces precipitation, the thing obtained after centrifugation
Matter is pectin crude extract；
（5）Purifying, drying：With the 70% acidic ethanol washing purifying pectin crude extract containing 0.5% HCl, wash time is no more than
1h, it is then centrifuged for, sediment cleans purifying with 96% ethanol again, and the precipitation after centrifugation is the pectin of purifying；Dried again through baking oven
Dry, drying temperature is no more than 50 DEG C, time 12h, is the persimmon fruit pectin of purifying after crushing.
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| CN105566512B true CN105566512B (en) | 2018-03-30 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106496353A (en) * | 2016-10-11 | 2017-03-15 | 芜湖职业技术学院 | A kind of Abelmoschus esculentus pectin polysaccharide preparation method for removing hypocholesterolemic activity with high definition |
| CN114752001A (en) * | 2022-04-11 | 2022-07-15 | 华中农业大学 | High-emulsibility persimmon pectin and preparation method and application thereof |
| CN114982940B (en) * | 2022-05-19 | 2023-08-08 | 华中农业大学 | Persimmon pectin and soft candy with high probiotics activity and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381420A (en) * | 2008-10-30 | 2009-03-11 | 河北科技大学 | Continuous extraction method of pectin, tannin and pigment from persimmon exocarp |
| CN102399302A (en) * | 2011-10-31 | 2012-04-04 | 牛倩 | Ultrasonic extraction method of pectin |
| CN103641929A (en) * | 2013-11-27 | 2014-03-19 | 威海市桢昊生物技术有限公司 | Method for extraction of pectin from persimmon peels |
| CN104086667A (en) * | 2014-06-11 | 2014-10-08 | 安徽农业大学 | Method for preparing pectin from citrus fruit peel residues by employing ultrasonic-assisted extraction |
| CN104710544A (en) * | 2015-03-31 | 2015-06-17 | 川渝中烟工业有限责任公司 | Method for extracting pectin from tobacco waste by using ultrasonic and organic acid |
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- 2015-12-14 CN CN201510921726.3A patent/CN105566512B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381420A (en) * | 2008-10-30 | 2009-03-11 | 河北科技大学 | Continuous extraction method of pectin, tannin and pigment from persimmon exocarp |
| CN102399302A (en) * | 2011-10-31 | 2012-04-04 | 牛倩 | Ultrasonic extraction method of pectin |
| CN103641929A (en) * | 2013-11-27 | 2014-03-19 | 威海市桢昊生物技术有限公司 | Method for extraction of pectin from persimmon peels |
| CN104086667A (en) * | 2014-06-11 | 2014-10-08 | 安徽农业大学 | Method for preparing pectin from citrus fruit peel residues by employing ultrasonic-assisted extraction |
| CN104710544A (en) * | 2015-03-31 | 2015-06-17 | 川渝中烟工业有限责任公司 | Method for extracting pectin from tobacco waste by using ultrasonic and organic acid |
Non-Patent Citations (3)
| Title |
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| CO2浓度和温度对柿子脱涩效果的影响;占习娟 等;《河北农业科学》;20061231;第10卷(第2期);第34页第1段，第2节 * |
| 从柿子中提取新型食品添加剂-果胶;孙润仓 等;《河南科技》;19881231;第22页右栏第3段至第23页右栏第3段 * |
| 超声波辅助酸法提取椪柑皮果胶;黄黎慧 等;《粮食科技与经济》;20110531;第36卷(第3期);第1.3.2节，第3节 * |
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