CN105886574A - Preparation method of low-fat pectin - Google Patents
Preparation method of low-fat pectin Download PDFInfo
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- CN105886574A CN105886574A CN201410647641.6A CN201410647641A CN105886574A CN 105886574 A CN105886574 A CN 105886574A CN 201410647641 A CN201410647641 A CN 201410647641A CN 105886574 A CN105886574 A CN 105886574A
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- pectin
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Abstract
The invention discloses a preparation method of pectin. The method is characterized by comprising the following steps: crushing citrus peels and washing the crushed citrus peels in water to remove impurities, filtering and drying the citrus peels for later use; suspending the pre-processed citrus peels in water, and enzymatically hydrolyzing the citrus peels by virtue of pectinesterase, so that an enzymatic hydrolysate is obtained; regulating pH value of the enzymatic hydrolysate to 1.5-2.5, heating the enzymatic hydrolysate at 90-95 DEG C for 1-2h, filtering and regulating pH value of an obtained filtrate to 3-5, decompressing and concentrating so as to obtain a concentrated solution that volume of the concentrated solution is 10-20% of an original volume, adding 95% of ethanol to the concentrated solution until final content of the ethanol is 50-70%, standing by and filtering so as to obtain a crude pectin product; and dissolving the crude pectin product in water that pH value is 1.5-2.5, processing the crude pectin product by virtue of a macroporous adsorption resin D101 column, eluting the resin column with water that pH value is 1.5-3.5, collecting in various steps, combining eluents, decompressing and concentrating, and drying so as to obtain a refined pectin product.
Description
Technical field
The present invention relates to biological technical field, particularly relate to the preparation method of a kind of low fat pectin.
Background technology
Pectin (Pectin) is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, plays coherent for cell effect.Different vegetables, fruit mouthfeel is had any different, and is mainly the difference decision of pectin content and the pectin molecule contained by them.Containing a large amount of pectin in the peels such as Citrus, Fructus Citri Limoniae, Fructus Citri grandis, it it is the abundantest source of pectin.A homogeneity polysaccharide and heteropolysaccharide two types can be had: homogeneity glycan pectin such as D-galactan, L-arabinan and D-galacturonic acid polysaccharide etc. by the composition of pectin；Heteropolysaccharide pectin is most common to be made up of in varing proportions galacturonic acid polysaccharide, galactan and arabinan, commonly referred to pectic acid.The pectin of separate sources, its ratio is the most each variant.The pectic acid of part esterification is referred to as pectinic acid.In natural pectin, the carboxyl of about 20%～60% is esterified, and molecular weight is 20,000～40,000.The crude product of pectin is the white powder thing of yellowish, is dissolved in 20 parts of water, forms the tasteless solution of thickness, electronegative.Pectin is widely used in food industry, and appropriate pectin can make ice cream, fruit jam and fruit juice gelation.The molecular formula of pectin, as follows.
Citrus is Rutaceae (Rutaceue) Citrus (Citrus) plant in Plant Taxonomy, and principal item includes wide skin Citrus, Fructus Citri sinensis, Fructus Citri grandis etc..At present, the research to Citrus procession garbage is increasingly subject to people's attention, and one of main path that citrus peel residue utilizes just is around the extraction of its ingredient and launches, as therefrom extracted essential oil, pigment, pectin, flavonoid, dietary fiber etc..Another main utilization ways of Citrus marc utilizes fermentable exactly, as produced fruit vinegar, lactic acid beverage, high protein feed and culturing edible fungus.Those skilled in the art endeavours the comprehensive utilization exploitation of Citrus procession garbage always, to obtain comprehensive society, economy, ecological benefits.
Summary of the invention
It is an object of the invention to provide a kind of method preparing pectin from peel of Citrus reticulata Blanco.
For achieving the above object, the invention provides the preparation method of a kind of low fat pectin, described method includes step:
(1) pretreatment of raw material
Being pulverized by peel of Citrus reticulata Blanco, washing removes impurity, is filtered dry standby；
(2) enzymolysis
Pretreated peel of Citrus reticulata Blanco is suspended in water, adds pectase enzymolysis, obtain enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 1.5-2.5,90 DEG C-95 DEG C heating 1-2h, regulate filtrate pH3-5, the 10%-20% being evaporated to original volume and obtain concentrated solution after filtration, adding 95% ethanol in concentrated solution to ethanol content at end is 50-70%, filters and i.e. obtain pectin crude product after standing；
(4) refined
Being dissolved in by pectin crude product in the water that pH is 1.5-2.5, upper macroporous adsorbent resin D101 resin column, using pH is the water elution of 1.5-3.5, Fraction collection, merges eluent concentrating under reduced pressure and the most i.e. obtains pectin highly finished product.
Preferably, in step (1), washing temperature≤40 DEG C.
Preferably, in step (2), every kilogram of peel of Citrus reticulata Blanco adds pectase 1-10 gram.
Preferably, in step (2), enzymolysis pH is 7.5-9.0.
Preferably, in step (2), add the sodium chloride of the 0.5-1.5% (w/w) of enzymatic hydrolysis system.
Preferably, in step (2), hydrolysis temperature is 40-55 DEG C.
Preferably, in step (4), using pH is the water elution of 2.0.
Preferably, in step (4), elution volume is 3-6 times of column volume.
Technique effect
The method using the present invention prepares pectin, and compared with traditional method, pectin yield improves more than 30%.And gained pectin highly finished product color and luster is snow-white, non-variegation, free from extraneous odour.
Detailed description of the invention
Embodiment 1
(1) pretreatment of raw material
After fresh peel of Citrus reticulata Blanco 1kg is pulverized, clean with water and remove impurity, be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH8.0, adding mass fraction is the sodium chloride of 1%, is stirring evenly and then adding into 10g pectase 40 DEG C stirring enzymolysis 2h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.0,95 DEG C of heating 1h, regulate filtrate pH3 after filtration, be evaporated to original volume 10% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 50%, filters and i.e. obtain pectin crude product after standing 1h；
(4) refined
Pectin crude product is dissolved in the water that pH is 1.5, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 1.5 of 3 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
Embodiment 2
(1) pretreatment of raw material
After fresh peel of Citrus reticulata Blanco 1kg is pulverized, clean with water and remove impurity, be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH7.5, adding mass fraction is the sodium chloride of 1.5%, is stirring evenly and then adding into 5g pectase 45 DEG C stirring enzymolysis 2h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.5,90 DEG C of heating 1.5h, regulate filtrate pH5 after filtration, be evaporated to original volume 20% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 60%, filters and i.e. obtain pectin crude product after standing 1.5h；
(4) refined
Pectin crude product is dissolved in the water that pH is 1.5, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 1.5 of 4 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
Embodiment 3
(1) pretreatment of raw material
After fresh peel of Citrus reticulata Blanco 2kg is pulverized, clean with water and remove impurity, be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH9.0, adding mass fraction is the sodium chloride of 0.5%, is stirring evenly and then adding into 15g pectase 50 DEG C stirring enzymolysis 2h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.0,90 DEG C of heating 2h, regulate filtrate pH4 after filtration, be evaporated to original volume 15% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 70%, filters and i.e. obtain pectin crude product after standing 1h；
(4) refined
Pectin crude product is dissolved in the water that pH is 2.5, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 2.5 of 5 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
Embodiment 4
(1) pretreatment of raw material
Clean removing impurity with water after being pulverized by fresh peel of Citrus reticulata Blanco 5kg and be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH8.0, adding mass fraction is the sodium chloride of 1.5%, is stirring evenly and then adding into 30g pectase 50 DEG C stirring enzymolysis 2h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.5,90 DEG C of heating 2h, regulate filtrate pH3.5 after filtration, be evaporated to original volume 20% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 65%, filters and i.e. obtain pectin crude product after standing 1h；
(4) refined
Pectin crude product is dissolved in the water that pH is 2.5, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 2.5 of 6 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
Embodiment 5
(1) pretreatment of raw material
After fresh peel of Citrus reticulata Blanco 4kg is pulverized, clean with water and remove impurity, be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH8.0, adding mass fraction is the sodium chloride of 1.0%, is stirring evenly and then adding into 25g pectase 45 DEG C stirring enzymolysis 1h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.5,90 DEG C of heating 2h, regulate filtrate pH 4 after filtration, be evaporated to original volume 20% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 65%, filters and i.e. obtain pectin crude product after standing 1h；
(4) refined
Pectin crude product is dissolved in the water that pH is 2.0, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 3 of 6 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
Embodiment 5
(1) pretreatment of raw material
After fresh peel of Citrus reticulata Blanco 3kg is pulverized, clean with water and remove impurity, be filtered dry standby；
(2) enzymolysis
Being suspended in the water of two volumes by pretreated peel of Citrus reticulata Blanco, regulate pH8.5, adding mass fraction is the sodium chloride of 1.0%, is stirring evenly and then adding into 10g pectase 40 DEG C stirring enzymolysis 1.5h, obtains enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 2.5,90 DEG C of heating 2h, regulate filtrate pH 4 after filtration, be evaporated to original volume 20% obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is 65%, filters and i.e. obtain pectin crude product after standing 1h；
(4) refined
Pectin crude product is dissolved in the water that pH is 2.5, upper macroporous adsorbent resin D101 resin column, uses the water elution that pH is 3 of 4 times of column volumes, Fraction collection, the eluent that reject pigment is deeper, obtains white powder and is pectin finished product after merging qualified eluent concentrating under reduced pressure lyophilization.
The preferred embodiment of the present invention described in detail above.Should be appreciated that those of ordinary skill in the art just can make many modifications and variations according to the design of the present invention without creative work.Therefore, all technical staff in the art, all should be in the protection domain being defined in the patent claims the most on the basis of existing technology by the available technical scheme of logical analysis, reasoning, or a limited experiment.
Claims (8)
1. the preparation method of a low fat pectin, it is characterised in that described method includes step:
(1) pretreatment of raw material
Being pulverized by peel of Citrus reticulata Blanco, washing removes impurity, is filtered dry standby；
(2) enzymolysis
Pretreated peel of Citrus reticulata Blanco is suspended in water, adds pectase enzymolysis, obtain enzymolysis solution；
(3) extract
Regulation enzymolysis solution pH to 1.5-2.5,90 DEG C-95 DEG C heating 1-2h, regulate filtrate pH3-5, subtract after filtration
Pressure is concentrated into the 10%-20% of original volume and obtains concentrated solution, and adding 95% ethanol in concentrated solution to ethanol content at end is
50-70%, filters after standing and i.e. obtains pectin crude product；
(4) refined
Pectin crude product is dissolved in the water that pH is 1.5-2.5, upper macroporous adsorbent resin D101 resin column, uses
PH is the water elution of 1.5-3.5, Fraction collection, merges eluent concentrating under reduced pressure and the most i.e. obtains pectin highly finished product.
2. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (1), washing temperature≤
40℃。
3. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (2), every kilogram of Citrus
Skin adds pectase 1-10 gram.
4. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (2), enzymolysis pH is
7.5-9.0。
5. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (2), adds enzymolysis body
The sodium chloride of the 0.5-1.5% (w/w) of system.
6. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (2), hydrolysis temperature is
40-55℃。
7. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (4), use pH is 2.0-3.0
Water elution.
8. the preparation method of low fat pectin as claimed in claim 1, wherein, in step (4), elution volume is
3-6 times of column volume.
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| CN201410647641.6A CN105886574A (en) | 2014-11-14 | 2014-11-14 | Preparation method of low-fat pectin |
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| CN201410647641.6A CN105886574A (en) | 2014-11-14 | 2014-11-14 | Preparation method of low-fat pectin |
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| CN105886574A true CN105886574A (en) | 2016-08-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387987A (en) * | 2016-09-28 | 2017-02-15 | 湖北中烟工业有限责任公司 | Red tangerine extract preparation method and application thereof |
| CN106433987A (en) * | 2016-10-31 | 2017-02-22 | 湖北中烟工业有限责任公司 | Preparation method of refined sweet-orange spice and application thereof |
Citations (3)
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|---|---|---|---|---|
| WO2004020472A2 (en) * | 2002-09-02 | 2004-03-11 | Cp Kelco Aps | Improved process for treating pectin containing plant material |
| CN101507482A (en) * | 2009-03-26 | 2009-08-19 | 四川省食品发酵工业研究设计院 | Low methoxyi pectin preparation technique using orange peel |
| CN102532344A (en) * | 2012-01-17 | 2012-07-04 | 南昌大学 | Method for extracting orange peel pectin by softening orange peel and inactivating pectinesterase |
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2014
- 2014-11-14 CN CN201410647641.6A patent/CN105886574A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004020472A2 (en) * | 2002-09-02 | 2004-03-11 | Cp Kelco Aps | Improved process for treating pectin containing plant material |
| CN101507482A (en) * | 2009-03-26 | 2009-08-19 | 四川省食品发酵工业研究设计院 | Low methoxyi pectin preparation technique using orange peel |
| CN102532344A (en) * | 2012-01-17 | 2012-07-04 | 南昌大学 | Method for extracting orange peel pectin by softening orange peel and inactivating pectinesterase |
Non-Patent Citations (2)
| Title |
|---|
| S.YEOH ET AL.: "Comparisons between different techniques for water-based extraction of pectin from orange peels", 《DESALINATION》 * |
| 蔡长河等: "用柑桔皮渣提取低醋果胶工艺技术研究", 《中国柑桔》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387987A (en) * | 2016-09-28 | 2017-02-15 | 湖北中烟工业有限责任公司 | Red tangerine extract preparation method and application thereof |
| CN106433987A (en) * | 2016-10-31 | 2017-02-22 | 湖北中烟工业有限责任公司 | Preparation method of refined sweet-orange spice and application thereof |
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Application publication date: 20160824 |