CN108409888A - A kind of preparation method of tara vine pectin - Google Patents
A kind of preparation method of tara vine pectin Download PDFInfo
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- CN108409888A CN108409888A CN201810473157.4A CN201810473157A CN108409888A CN 108409888 A CN108409888 A CN 108409888A CN 201810473157 A CN201810473157 A CN 201810473157A CN 108409888 A CN108409888 A CN 108409888A
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- pectin
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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
- C08B37/0006—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
- C08B37/0048—Processes of extraction from organic materials
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- Chemical Kinetics & Catalysis (AREA)
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- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of preparation methods of tara vine pectin, belong to technical field of health care food.Main technical schemes are as follows：(1) raw material is chosen；(2) it pre-processes：It removes the peel after raw material is cleaned, impregnates in water, squeezed the juice with juice extractor and be separated by solid-liquid separation with centrifuge, take out sediment, be put into baking oven drying；(3) it extracts；(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration；(5) it precipitates：Hcl is added in fructose concentrating liquid, stirs evenly, is slow added into ethyl alcohol, makes pectin Precipitation, then washed with ethyl alcohol, removes alcohol dissolubility impurity, detached with centrifuge and takes out pectin precipitation；(6) dry：Pectin is precipitated into feeding vacuum drier and is dried to obtain jelly powder.The preparation method of tara vine pectin provided by the invention, at low cost, scheme is simple, use easy to spread, by pectin composition, all dissolving extracts, and recovery rate is up to 96%.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of preparation method of tara vine pectin.
Background technology
Tara vine, popular name bower actinidia fruit are famous one of the wild acinus in Changbaishan area, belong to the perennial woody plant of rattan class
Object is mainly grown in deep woods depths, belongs to wild green fruit.Its pericarp green is smooth, and pulp is in green, delicate succulence, flavor
Uniqueness, sour and sweet palatability is full of nutrition, containing there are many antioxidant, can play the role of anti-oxidant, heat-clearing and fire-reducing, can be with
Effectively prevent and treat constipation and hemorrhoid；Additionally there is immunological regulation, reducing blood lipid and other effects.Tara vine also contains a large amount of
The trace element such as vitamin C, calcium, phosphorus, iron, magnesium and a variety of amino acid, Vitamin C content is up to 450mg/100g, is apple
Fruit, 80-100 times, 5-10 times of citrus of pears.
Pectin is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, plays and be sticked to cell
One role.Different vegetables, fruit mouthfeel are had any different, the pectin content that is mainly contained by them and pectin molecule
What difference determined, be a kind of natural polymer, has good gelatine and stable emulsifying effect, is widely used in
Food, medicine, daily use chemicals and textile industry.
Invention content
The present invention provides a kind of preparation method of tara vine pectin, and the Kiwi berry pectin being prepared can not only reduce
Blood cholesterol concentration, prevention of cardiovascular disease are also rich in more than 20 kinds of amino acid and multivitamin.Moreover, the production
Raw material is simple, of low cost, is a kind of ideal health food.
Technical scheme is as follows：A kind of preparation method of tara vine pectin, including it is following steps in sequence：
(1) raw material is chosen：The tara vine fruit for choosing fresh mature is raw material；
(2) it pre-processes：Removed the peel after raw material is cleaned, impregnate 6-10min in 80 DEG C of -90 DEG C of water, squeezed the juice with juice extractor and
Centrifuge is separated by solid-liquid separation, and sediment is taken out, and is put into baking oven drying, tara vine powder is obtained after being crushed using pulverizer
End；
(3) it extracts：The distilled water of 6 times of quality is added in tara vine powder, with 0.2vt%Hcl tune pH to 2.0,
95 DEG C of processing 35s are heated to using the micro-wave oven of 750W, and are stirred continuously 60min, pectin extract liquor is obtained by filtration while hot later,
It is cooled to 50 DEG C, is added 2wt% amylase, at the end of enzyme effect, be heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons are added,
And 20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin concentration
Liquid；
(5) it precipitates：The 0.2wt%Hcl of 3 times of volumes is added in fructose concentrating liquid, stirs evenly, be slow added into Hcl etc.
The 95vt% ethyl alcohol of volume, stirs while adding, and makes pectin Precipitation, then washed with the ethyl alcohol of 80vt%, removes alcohol-soluble
Then impurity is washed 2 times with 95vt% acid alcohols, detached with centrifuge and take out pectin precipitation；
(6) dry：Pectin precipitation feeding vacuum drier is dried at 60 DEG C to water content 10wt% or less and obtains fruit
Rubber powder, jelly powder is finely ground at 100 mesh, pack tara vine pectin finished product.
Further, the operating condition of the centrifuge is 5000r/min, 8min.
Beneficial effects of the present invention are as follows：
(1) preparation method of tara vine pectin provided by the invention, by the knot for destroying tara vine cell wall
Structure, by pectin composition, all dissolving extracts, and recovery rate is up to 96%；
(2) for the present invention using the cell wall of amylase dissolving tara vine, activity is high, and dosage is few；
(3) for the pectin purity that the present invention extracts 85% or more, purity is high；
(4) preparation method of the invention is at low cost, scheme is simple, use easy to spread.
Specific implementation mode
The present invention is described further With reference to embodiment, if without specified otherwise, it is former used in the present invention
Material and equipment are the ordinary skill in the art, commercially available.
Embodiment 1
(1) raw material is chosen：The tara vine fruit for choosing fresh mature is raw material；
(2) it pre-processes：Removed the peel after raw material is cleaned, impregnate 6min in 80 DEG C of water, with juice extractor squeeze the juice with centrifuge into
Row is separated by solid-liquid separation, and takes out sediment, is put into baking oven drying, tara vine powder is obtained after being crushed using pulverizer；Centrifuge item
Part is 5000r/min, 8min；
(3) it extracts：The distilled water of 6 times of quality is added in tara vine powder, with 0.2vt%Hcl tune pH to 2.0,
95 DEG C of processing 35s are heated to using the micro-wave oven of 750W, and are stirred continuously 60min, pectin extract liquor is obtained by filtration while hot later,
It is cooled to 50 DEG C, is added 2wt% amylase, at the end of enzyme effect, be heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons are added,
And 20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin concentration
Liquid；
(5) it precipitates：The 0.2wt%Hcl of 3 times of volumes is added in fructose concentrating liquid, stirs evenly, be slow added into Hcl etc.
The 95vt% ethyl alcohol of volume, stirs while adding, and makes pectin Precipitation, then washed with the ethyl alcohol of 80vt%, removes alcohol-soluble
Then impurity is washed 2 times with 95vt% acid alcohols, detached with centrifuge and take out pectin precipitation；Centrifugal condition is 5000r/
Min, 8min；
(6) dry：Pectin precipitation feeding vacuum drier is dried at 60 DEG C to water content 10wt% or less and obtains fruit
Rubber powder, jelly powder is finely ground at 100 mesh, pack tara vine pectin finished product.
Embodiment 2
(1) raw material is chosen：The tara vine fruit for choosing fresh mature is raw material；
(2) it pre-processes：Removed the peel after raw material is cleaned, impregnate 10min in 90 DEG C of water, with juice extractor squeeze the juice with centrifuge into
Row is separated by solid-liquid separation, and takes out sediment, is put into baking oven drying, tara vine powder is obtained after being crushed using pulverizer；Centrifuge item
Part is 5000r/min, 8min；
(3) it extracts：The distilled water of 6 times of quality is added in tara vine powder, with 0.2vt%Hcl tune pH to 2.0,
95 DEG C of processing 35s are heated to using the micro-wave oven of 750W, and are stirred continuously 60min, pectin extract liquor is obtained by filtration while hot later,
It is cooled to 50 DEG C, is added 2wt% amylase, at the end of enzyme effect, be heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons are added,
And 20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin concentration
Liquid；
(5) it precipitates：The 0.2wt%Hcl of 3 times of volumes is added in fructose concentrating liquid, stirs evenly, be slow added into Hcl etc.
The 95vt% ethyl alcohol of volume, stirs while adding, and makes pectin Precipitation, then washed with the ethyl alcohol of 80vt%, removes alcohol-soluble
Then impurity is washed 2 times with 95vt% acid alcohols, detached with centrifuge and take out pectin precipitation；Centrifugal condition is 5000r/
Min, 8min；
(6) dry：Pectin precipitation feeding vacuum drier is dried at 60 DEG C to water content 10wt% or less and obtains fruit
Rubber powder, jelly powder is finely ground at 100 mesh, pack tara vine pectin finished product.
1-2 of the embodiment of the present invention is carried according to the assay method of pectin content in NY/T2016-2011 fruit and its product
The product obtained extracts the calculating of rate and purity.
The purity of pectin in pectin extraction rate of the invention and gained jelly powder is calculated, calculation formula is：
Pectin quality * 100% in pectin quality/fresh tara vine in recovery rate=jelly powder；
The quality * 100% of pectin quality/jelly powder in purity=jelly powder.
1 present invention of table provides the pectin extraction rate of preparation method
| Embodiment | 1 | 2 |
| Recovery rate (wt%) | 98 | 96 |
Known by table 1, preparation method provided by the invention, pectin extraction rate is up to 96% or more in tara vine.
The purity of pectin in 2 present invention gained jelly powder of table
Known by table 2, the purity of pectin is up to 85% or more in present invention gained tara vine jelly powder.
Above-described embodiment is only intended to the citing to the present invention and explanation, and is not intended to limit the invention to described
In scope of embodiments.In addition it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (2)
1. a kind of preparation method of tara vine pectin, which is characterized in that including following steps in sequence：
(1) raw material is chosen：The tara vine fruit for choosing fresh mature is raw material；
(2) it pre-processes：It is removed the peel after raw material is cleaned, impregnates 6-10min in 80 DEG C of -90 DEG C of water, squeezed the juice and centrifuged with juice extractor
Machine is separated by solid-liquid separation, and sediment is taken out, and is put into baking oven drying, tara vine powder is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water of 6 times of quality is added in tara vine powder, with 0.2vt%Hcl tune pH to 2.0, uses
The micro-wave oven of 750W is heated to 95 DEG C of processing 35s, and is stirred continuously 60min, and pectin extract liquor is obtained by filtration while hot later, waits for cold
But to 50 DEG C, 2wt% amylase is added, at the end of enzyme effect, is heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons is added, and stir
20min is mixed, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, it is poly- using the tubular type that molecular weight cut off is 50000u
Acrylonitril membrane ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains fructose concentrating liquid；
(5) it precipitates：The 0.2wt%Hcl of 3 times of volumes is added in fructose concentrating liquid, stirs evenly, is slow added into isometric with Hcl
95vt% ethyl alcohol, stir while adding, make pectin Precipitation, then washed with the ethyl alcohol of 80vt%, remove alcohol dissolubility impurity,
Then it is washed 2 times with 95vt% acid alcohols, detached with centrifuge and takes out pectin precipitation；
(6) dry：Pectin precipitation feeding vacuum drier is dried at 60 DEG C to water content 10wt% or less and obtains jelly powder,
Jelly powder is finely ground at 100 mesh, pack tara vine pectin finished product.
2. the preparation method of tara vine pectin as described in claim 1, which is characterized in that the work item of the centrifuge
Part is 5000r/min, 8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810473157.4A CN108409888A (en) | 2018-05-17 | 2018-05-17 | A kind of preparation method of tara vine pectin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810473157.4A CN108409888A (en) | 2018-05-17 | 2018-05-17 | A kind of preparation method of tara vine pectin |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109111532A (en) * | 2018-09-30 | 2019-01-01 | 三门峡源丰生物科技有限公司 | A kind of pectin extraction method |
| CN109988252A (en) * | 2019-05-20 | 2019-07-09 | 沈阳农业大学 | A kind of extracting method of actinidia arguta polysaccharides |
| CN110613655A (en) * | 2019-11-04 | 2019-12-27 | 沈阳农业大学 | Preparation method and application of novel natural facial mask liquid |
| CN112931885A (en) * | 2021-03-09 | 2021-06-11 | 张家界绿源农业综合开发有限公司 | A processingequipment for kiwi fruit |
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| CN102551074A (en) * | 2012-01-18 | 2012-07-11 | 南京师范大学 | Method for preparing pectin from Chinese gooseberry pomace |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109111532A (en) * | 2018-09-30 | 2019-01-01 | 三门峡源丰生物科技有限公司 | A kind of pectin extraction method |
| CN109111532B (en) * | 2018-09-30 | 2020-07-14 | 三门峡源丰果业有限公司 | Pectin extraction method |
| CN109988252A (en) * | 2019-05-20 | 2019-07-09 | 沈阳农业大学 | A kind of extracting method of actinidia arguta polysaccharides |
| CN110613655A (en) * | 2019-11-04 | 2019-12-27 | 沈阳农业大学 | Preparation method and application of novel natural facial mask liquid |
| CN110613655B (en) * | 2019-11-04 | 2022-06-03 | 沈阳农业大学 | Preparation method and application of natural facial mask liquid |
| CN112931885A (en) * | 2021-03-09 | 2021-06-11 | 张家界绿源农业综合开发有限公司 | A processingequipment for kiwi fruit |
| CN112931885B (en) * | 2021-03-09 | 2023-11-28 | 张家界绿源农业综合开发有限公司 | A processingequipment for kiwi fruit |
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Application publication date: 20180817 |