CN109105870A - The method for extracting colourless pectin using crataegus jingxiensis Li - Google Patents
The method for extracting colourless pectin using crataegus jingxiensis Li Download PDFInfo
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- CN109105870A CN109105870A CN201810643602.7A CN201810643602A CN109105870A CN 109105870 A CN109105870 A CN 109105870A CN 201810643602 A CN201810643602 A CN 201810643602A CN 109105870 A CN109105870 A CN 109105870A
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- pectin
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- ethanol solution
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- 229920001277 pectin Polymers 0.000 title claims abstract description 66
- 239000001814 pectin Substances 0.000 title claims abstract description 65
- 235000010987 pectin Nutrition 0.000 title claims abstract description 65
- 241001092040 Crataegus Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000014493 Crataegus Nutrition 0.000 title claims abstract description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 92
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000015110 jellies Nutrition 0.000 claims abstract description 16
- 239000008274 jelly Substances 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000001556 precipitation Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims description 39
- 235000013399 edible fruits Nutrition 0.000 claims description 29
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 239000012634 fragment Substances 0.000 claims description 26
- QPCDCPDFJACHGM-UHFFFAOYSA-N N,N-bis{2-[bis(carboxymethyl)amino]ethyl}glycine Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(=O)O)CCN(CC(O)=O)CC(O)=O QPCDCPDFJACHGM-UHFFFAOYSA-N 0.000 claims description 20
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 17
- 239000012141 concentrate Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 8
- 239000001354 calcium citrate Substances 0.000 claims description 8
- 239000008139 complexing agent Substances 0.000 claims description 8
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000013049 sediment Substances 0.000 claims description 8
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- KAKZBPTYRLMSJV-UHFFFAOYSA-N Butadiene Chemical group C=CC=C KAKZBPTYRLMSJV-UHFFFAOYSA-N 0.000 claims 2
- WTBIAPVQQBCLFP-UHFFFAOYSA-N N.N.N.CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O Chemical compound N.N.N.CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O WTBIAPVQQBCLFP-UHFFFAOYSA-N 0.000 claims 1
- 230000000536 complexating effect Effects 0.000 claims 1
- 235000007078 variable hawthorn Nutrition 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 19
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 abstract description 8
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 abstract description 8
- 238000001879 gelation Methods 0.000 abstract description 7
- 239000012535 impurity Substances 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910001424 calcium ion Inorganic materials 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 229910001425 magnesium ion Inorganic materials 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract 3
- 229960004756 ethanol Drugs 0.000 description 34
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 10
- 230000001376 precipitating effect Effects 0.000 description 8
- 229960000935 dehydrated alcohol Drugs 0.000 description 6
- 238000005194 fractionation Methods 0.000 description 6
- 230000002779 inactivation Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- YWLMQDOSWZXWMI-UHFFFAOYSA-N acetic acid ethene Chemical compound C(C)(=O)O.C(C)(=O)O.C(C)(=O)O.C(C)(=O)O.C(C)(=O)O.C=C YWLMQDOSWZXWMI-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000001746 atrial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960001484 edetic acid Drugs 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002313 glycerolipids Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the methods for extracting colourless pectin using crataegus jingxiensis Li.Including pretreatment of raw material preparation, extraction, concentration, alcohol precipitation, prepare the links such as pectin.In the acidic environment that leaching liquor is maintained at, interference of the impurity to pectin extraction in leaching liquor can be effectively reduced.The addition of complex compound reduces closing of the calcium and magnesium ion to pectin in leaching liquor.Crataegus jingxiensis Li is selected to extract colourless pectin, the extremely low characteristic of its pigment content makes preparation process eliminate decoloration link, galacturonic acid content in jelly powder can reach 87% or more, and degree of gelation reaches 171% or more, reach 92% or more to the utilization rate of raw material pectin.
Description
Technical field
The present invention relates to pectin extraction technical fields, and in particular to the pectin extraction method of fructus crataegi pinnatifidae.
Background technique
Pectin is one of plant acidic polysaccharose substance, it is usually white to pale yellow powder, slightly band tart flavour, is had
Water solubility, industrial i.e. separable, molecular weight about 50,000~300,000 is primarily present in the cell wall and cell internal layer of plant, is
The support substance of internal cell.Make gelling agent on food, thickener, stabilizer, suspending agent, emulsifier, flavouring synergist, and
It can be used for cosmetics, to protection skin, prevent ultraviolet radiation, wound is treated in smelting, and beautifying face and moistering lotion all deposits certain effect.Pectin is pressed
Molecular structure can be divided into high methoxy pectin and low methoxy pectin, there are in Fructus Crataegi mainly high methoxy pectin,
Its water swelling, being dissolved in water becomes sticky, and special ingredient decides the distinctive processing performance of hawthorn and distinctive processing
Product.
Hawthorn pectin content highest in fruit can reach 5~6%, and crataegus jingxiensis Li is rare excellent in hawthorn
Kind, fruit type is huge, and biggish fruit substance can reach 300 grams.Crataegus jingxiensis Li pericarp is cyan, pulp close to colourless,
Pulp is big, and pectin content is high, is to be used to prepare the outstanding raw material of pectin, but use fruit pectin extraction process acquirement at this stage
The effect is unsatisfactory, mainly has the disadvantage that: 1, complex process, traditional acidity extraction the high requirements on the equipment；2, the big fruit in Jingxi
Hawthorn need to be extracted using former fruit, but prior art is more serious to the pollution of former fruit, and the pomace after extraction can not recycle, economical
Benefit is very poor；3, crataegus jingxiensis Li contains more minerals, and these are in the minerals of free state at the extraction, as magnesium from
Son, calcium ion will be greatly reduced the extraction efficiency to pectin.
Summary of the invention
The present invention provides a kind of easy to operate, high pectin extraction method of recovery rate for the above technical deficiency.It selects
Crataegus jingxiensis Li it is higher by 50% or more than common hawthorn weight, it is for extracting pectin that pectin content, which can reach 8% or more,
Optimum feed stock.And the crust of its ripening fruits be cyan, pulp be it is colorless and transparent, can directly prepare nothing without decoloration process
Color pectin avoids the increase of process, prevents impurity from polluting.
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is crushed, and the nothing of 1~1.5 times of volume of fructus crataegi pinnatifidae fragment is added
Impregnated in water-ethanol, stir 10~15 minutes after be heated to 75~78 DEG C and keep inactivating pectase in 5~10 minutes, be separated by filtration
Fructus crataegi pinnatifidae fragment, ethanol solution；
(2) it extracts: the acetic acid of 5~8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, is added
The network of the sodium tripolyphosphate of mixed liquor gross weight 0.2~0.3%, the sodium polyphosphate of gross weight 0.1~0.2% and gross weight 0.3~0.5%
Mixture, microwave treatment 15~20 minutes in microwave reactor, is then separated by filtration filtrate and filter residue, and filter residue can be used after cleaning
In preparing Howthorn Wine, fruit vinegar；
(3) concentration, alcohol precipitation: filtrate drying is concentrated into original volume 15~20% and obtains concentrate, 4 are added in concentrate
The concentration of~6 times of volumes be 85~95% ethanol solution, quickly stir 8~after ten minutes stand 10~15 minutes, filtering point
From precipitating and ethanol solution；
(4) pectin is prepared: by sediment freeze-day with constant temperature 30~smash to pieces to obtain jelly powder after sixty minutes.
Further, it is separated by filtration after gained ethanol solution is fractionated and reuses described in step (1) and step (3).
Further, it is separated by filtration described in step (1) and step (3) and is all made of chamber-type press filter and is filtered separation,
0.4~0.6MPa of filter chamber operating pressure.
Further, it is crushed described in step (1) and uses fruit and vegetable crusher, fragment length is controlled in 0.5~0.8cm.
Further, complexing agent described in step (2) is calcium citrate, disodium ethylene diamine tetraacetate (EDTA-2Na), two
One of ethylene pentaacetic acid (DTPA) is a variety of.
Further, calcium citrate, ethylenediamine tetra-acetic acid two that complexing agent described in step (2) is 1:5:1 by mass ratio
Sodium (EDTA-2Na), diethylene triamine pentacetic acid (DTPA) (DTPA) composition.
Further, the power of the work of microwave reactor described in step (2) is 400~600w.
Further, dry use described in step (3) is being dried in vacuo in vacuum drier, and operating pressure 15~
20kpa, 50~60 DEG C of boiling point.
Further, the environment of freeze-day with constant temperature described in step (3) be normal pressure, 40~50 DEG C of constant temperature.
Fructus crataegi pinnatifidae is name spy's fruit of Jingxi County, and fruit is big, single fruit weight 100-120g, and maximum can be more than 300g, fruit color
Bright-coloured, taste faint scent is sour-sweet, be rich in nutrition, containing protein, fat, carbohydrate, calcium, magnesium, phosphorus, vitamin A, B, C, pectin,
Tartaric acid etc..Fruit working modulus is high, such as preserved fruit, hawthorn angle (cake), fruit juice, fruit wine, jam, medicament.Medical valence with higher
Value can be enhanced myocardial contractive power, increase atrial ventricle's motional amplitude, increase coronary blood flow, prevent arrhythmia, drop
Low serum cholesterol and glycerolipid, antihypertensive diuretic and sedation.Can disperse accumulation, scattered silt, resolving sputum, removing toxic substances, prevent heatstroke and lower the temperature, refresh oneself it is awake
Brain, improves a poor appetite at good efficacy to suffering from a deficiency of the kidney.Existing 3.5 ten thousand mu of cultivated area, Production Equipment of 2000 t Capacity Per plan 100,000 mu of 2005 annual planting area, year
Produce 10000 tons or more.
Beneficial effects of the present invention are as follows:
1, the present invention uses microwave, broken wall agent combination replacement strong acid extraction pectin, selected crataegus jingxiensis Li conduct
The raw material of pectin extraction, easy to operate, preparation process is simple, small to pectin molecule destruction in raw material, and product purity is high, no
Environment is polluted, it is lower to the corrosivity of production equipment.
2, raw material of the selected crataegus jingxiensis Li as pectin extraction, ripening fruits amount containing pectin is high, and crust is blueness
Color, pulp be it is colorless and transparent, using the low characteristic of its pigment content, reduce the step of decolourizing in former extraction process, significantly
The easy technique of pectin extraction method, avoids the entrance of impurity.
3, in pectous extracting method, the metal ion to dissociate in extracting solution, as magnesium ion, calcium ion have certain envelope to pectin
The effect of closing reacts to form precipitating with pectin, so that pectin is not easy to obtain.Food-grade complexing agent, citric acid are added in extracting solution
Calcium, disodium ethylene diamine tetraacetate (EDTA-2Na), diethylene triamine pentacetic acid (DTPA) (DTPA) can be with extracting solutions with the proportion of 1:5:1
In metal ion rapidly combine generate complex compound, reduce influence of the metal ion to pectin extraction, and being separated by filtration can
To remove complex compound, the speed of pectin extraction is greatly accelerated, fundamentally improves the recovery rate of pectin, while ensure that extraction
The clarity of liquid reduces the impurity content of pectin product.
4, the present invention uses food additives sodium tripolyphosphate, sodium polyphosphate as broken wall agent, in addition acetic acid auxiliary is broken
Wall and microwave-assisted plant broken wall, greatly accelerate the reaction rate of broken wall.And it can be using the raw material filter residue of this method processing
The haw products such as Howthorn Wine, haw fruit vinegar are used to prepare after simple cleaning, effectively improve the economy of crataegus jingxiensis Li processing
Benefit.
5, the galacturonic acid content in the jelly powder extracted using technique of the invention can reach 87% or more, glue
Solidifying degree reaches 171% or more, reaches 92% or more to the utilization rate of raw material pectin, extraction time reduces 40% or more.
Specific embodiment
With reference to embodiment, claims of the present invention is described further, it is any to be weighed in the present invention
The limited times modification made in the claimed range of benefit, still within the scope of the present invention.
Embodiment 1:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.5cm in fruit and vegetable crusher, big fruit is added
It is impregnated in the dehydrated alcohol of 1 times of volume of hawthorn fragment, stirring is heated to 75 DEG C after ten minutes and keeps losing pectase in 5 minutes
It is living, fructus crataegi pinnatifidae fragment, ethanol solution are separated by filtration using chamber-type press filter (filter chamber operating pressure 0.4MPa, similarly hereinafter), filtered
Separating obtained ethanol solution, which is fractionated, may be reused；
(2) it extracts: the acetic acid of 5 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
The calcium citrate of the sodium tripolyphosphate of liquid gross weight 0.2%, the sodium polyphosphate of gross weight 0.1% and gross weight 0.3%, in the microwave of 400w
Microwave treatment 15 minutes in reactor, are then separated by filtration filtrate and filter residue, filter residue can be used for preparing after cleaning Howthorn Wine,
Fruit vinegar；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 15kpa, 50 DEG C of boiling point) and is concentrated into
Original volume 15% obtains concentrate, the ethanol solution that the concentration of 4 times of volumes is 85% is added in concentrate, quickly 8 points of stirring
Clock is then allowed to stand 10 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces to obtain jelly powder after will be 30 minutes dry under the conditions of 40 DEG C of sediment normal pressure constant temperature.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 82.3%, degree of gelation
It is 151.6%, the utilization rate of raw material pectin is 87.5%.
Embodiment 2:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.8cm in fruit and vegetable crusher, big fruit is added
Impregnated in the dehydrated alcohol of 1.5 times of volumes of hawthorn fragment, stir 15 minutes after be heated to 78 DEG C and keep making pectase in 10 minutes
Inactivation, is separated by filtration fructus crataegi pinnatifidae fragment, ethanol solution, mistake using chamber-type press filter (filter chamber operating pressure 0.6MPa, similarly hereinafter)
Filtering separating obtained ethanol solution and being fractionated may be reused；
(2) it extracts: the acetic acid of 8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
Complexing agent (the mass ratio 1:5:1 of the sodium tripolyphosphate of liquid gross weight 0.3%, the sodium polyphosphate of gross weight 0.2% and gross weight 0.5%
Calcium citrate, disodium ethylene diamine tetraacetate (EDTA-2Na), diethylene triamine pentacetic acid (DTPA) (DTPA)), it is anti-in the microwave of 600w
Microwave treatment 20 minutes in device are answered, filtrate and filter residue are then separated by filtration, filter residue can be used for preparing Howthorn Wine, fruit after cleaning
Vinegar；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 20kpa, 60 DEG C of boiling point) and is concentrated into
Original volume 20% obtains concentrate, the ethanol solution that the concentration of 6 times of volumes is 95% is added in concentrate, quickly 10 points of stirring
Clock is then allowed to stand 20 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces drying under the conditions of 50 DEG C of sediment normal pressure constant temperature to obtain jelly powder after sixty minutes.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 87.0%, degree of gelation
It is 158.6%, the utilization rate of raw material pectin is 92.4%.
Embodiment 3:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.8cm in fruit and vegetable crusher, big fruit is added
Impregnated in the dehydrated alcohol of 1.2 times of volumes of hawthorn fragment, stir 12 minutes after be heated to 77 DEG C and keep losing pectase in 8 minutes
It is living, fructus crataegi pinnatifidae fragment, ethanol solution are separated by filtration using chamber-type press filter (filter chamber operating pressure 0.5MPa, similarly hereinafter), filtered
Separating obtained ethanol solution, which is fractionated, may be reused；
(2) it extracts: the acetic acid of 6 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
The disodium ethylene diamine tetraacetate of the sodium tripolyphosphate of liquid gross weight 0.2%, the sodium polyphosphate of gross weight 0.1% and gross weight 0.5%
(EDTA-2Na), microwave is separated by filtration filtrate and filter residue after twenty minutes in the microwave reactor of 550w, and filter residue after cleaning may be used
It is used to prepare Howthorn Wine, fruit vinegar；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 20kpa, 60 DEG C of boiling point) and is concentrated into
Original volume 18% obtains concentrate, the ethanol solution that the concentration of 4 times of volumes is 87% is added in concentrate, quickly 9 points of stirring
Clock is then allowed to stand 12 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces to obtain jelly powder after will be 45 minutes dry under the conditions of 45 DEG C of sediment normal pressure constant temperature.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 85.3%, degree of gelation
It is 171.6%, the utilization rate of raw material pectin is 89.6%.
Embodiment 4:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.7cm in fruit and vegetable crusher, big fruit is added
Impregnated in the dehydrated alcohol of 1.5 times of volumes of hawthorn fragment, stir 11 minutes after be heated to 75 DEG C and keep making pectase in 10 minutes
Inactivation, is separated by filtration fructus crataegi pinnatifidae fragment, ethanol solution, mistake using chamber-type press filter (filter chamber operating pressure 0.6MPa, similarly hereinafter)
Filtering separating obtained ethanol solution and being fractionated may be reused；
(2) it extracts: the acetic acid of 8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
The diethylene triamine pentacetic acid (DTPA) of the sodium tripolyphosphate of liquid gross weight 0.3%, the sodium polyphosphate of gross weight 0.2% and gross weight 0.5%
(DTPA), then microwave treatment 18 minutes in the microwave reactor of 450w are separated by filtration filtrate and filter residue, filter residue is after cleaning
It can be used for preparing Howthorn Wine, fruit vinegar；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 20kpa, 60 DEG C of boiling point) and is concentrated into
Original volume 20% obtains concentrate, the ethanol solution that the concentration of 6 times of volumes is 90% is added in concentrate, quickly 10 points of stirring
Clock is then allowed to stand 13 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces to obtain jelly powder after will be 50 minutes dry under the conditions of 48 DEG C of sediment normal pressure constant temperature.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 85.9%, degree of gelation
It is 161.6%, the utilization rate of raw material pectin is 90.5%.
Embodiment 5:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.7cm in fruit and vegetable crusher, big fruit is added
Impregnated in the dehydrated alcohol of 1.5 times of volumes of hawthorn fragment, stir 11 minutes after be heated to 78 DEG C and keep making pectase in 10 minutes
Inactivation, is separated by filtration fructus crataegi pinnatifidae fragment, ethanol solution, mistake using chamber-type press filter (filter chamber operating pressure 0.6MPa, similarly hereinafter)
Filtering separating obtained ethanol solution and being fractionated may be reused；
(2) it extracts: the acetic acid of 8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
Complexing agent (the mass ratio 1:2:1 of the sodium tripolyphosphate of liquid gross weight 0.3%, the sodium polyphosphate of gross weight 0.2% and gross weight 0.5%
Calcium citrate, disodium ethylene diamine tetraacetate (EDTA-2Na), diethylene triamine pentacetic acid (DTPA) (DTPA)), it is anti-in the microwave of 450w
Microwave treatment 18 minutes in device are answered, filtrate and filter residue are then separated by filtration, filter residue can be used for preparing Howthorn Wine, fruit after cleaning
Vinegar；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 18kpa, 55 DEG C of boiling point) and is concentrated into
Original volume 20% obtains concentrate, the ethanol solution that the concentration of 6 times of volumes is 95% is added in concentrate, quickly 10 points of stirring
Clock is then allowed to stand 15 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces to obtain jelly powder after 50 minutes dry under the conditions of 50 DEG C of normal pressure constant temperature being precipitated.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 84.9%, degree of gelation
It is 167.7%, the utilization rate of raw material pectin is 91.5%.
Embodiment 6:
The method for extracting colourless pectin using crataegus jingxiensis Li, comprising the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is broken into the big fine grained chippings of 0.7cm in fruit and vegetable crusher, big fruit is added
Impregnated in the dehydrated alcohol of 1.5 times of volumes of hawthorn fragment, stir 11 minutes after be heated to 78 DEG C and keep making pectase in 10 minutes
Inactivation, is separated by filtration fructus crataegi pinnatifidae fragment, ethanol solution, mistake using chamber-type press filter (filter chamber operating pressure 0.6MPa, similarly hereinafter)
Filtering separating obtained ethanol solution and being fractionated may be reused；
(2) it extracts: the acetic acid of 8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
(mass ratio is 1:2's to the complexing agent of the sodium tripolyphosphate of liquid gross weight 0.3%, the sodium polyphosphate of gross weight 0.2% and gross weight 0.5%
Calcium citrate, disodium ethylene diamine tetraacetate (EDTA-2Na)), microwave treatment 18 minutes in the microwave reactor of 450w, then
It is separated by filtration filtrate and filter residue, filter residue can be used for preparing Howthorn Wine, fruit vinegar after cleaning；
(3) concentration, alcohol precipitation: filtrate is placed in drying in vacuum drier (operating pressure 18kpa, 55 DEG C of boiling point) and is concentrated into
Original volume 20% obtains concentrate, the ethanol solution that the concentration of 6 times of volumes is 95% is added in concentrate, quickly 10 points of stirring
Clock is then allowed to stand 13 minutes, is separated by filtration precipitating and ethanol solution using chamber-type press filter, is separated by filtration gained ethanol solution warp
It is reused after fractionation；
(4) it prepares pectin: smashing to pieces to obtain jelly powder after will be 50 minutes dry under the conditions of 50 DEG C of sediment normal pressure constant temperature.
The galacturonic acid content in jelly powder for using the technique of the embodiment to extract can be 84.7%, degree of gelation
It is 166.0%, the utilization rate of raw material pectin is 85.5%.
Claims (9)
1. the method for extracting colourless pectin using crataegus jingxiensis Li, which comprises the following steps:
(1) pretreatment of raw material, preparation: fructus crataegi pinnatifidae is crushed, and the anhydrous second of 1~1.5 times of volume of fructus crataegi pinnatifidae fragment is added
Impregnated in alcohol, stir 10~15 minutes after be heated to 75~78 DEG C and keep inactivating pectase in 5~10 minutes, be separated by filtration big fruit
Hawthorn fragment, ethanol solution；
(2) it extracts: the acetic acid of 5~8 times of volumes being added in fructus crataegi pinnatifidae fragment, mixing obtains mixed liquor, and mixing is added
The complexing of the sodium tripolyphosphate of liquid gross weight 0.2~0.3%, the sodium polyphosphate of gross weight 0.1~0.2% and gross weight 0.3~0.5%
Agent, microwave treatment 15~20 minutes in microwave reactor, is then separated by filtration filtrate and filter residue, and filter residue can be used for after cleaning
Prepare Howthorn Wine, fruit vinegar；
(3) concentration, alcohol precipitation: filtrate drying is concentrated into original volume 15~20% and obtains concentrate, 4~6 are added in concentrate
The ethanol solution that the concentration of times volume is 85~95% is quickly stirred 8~10 minutes, is then allowed to stand 10~15 minutes, filtering point
From sediment and ethanol solution；
(4) pectin is prepared: by sediment freeze-day with constant temperature 30~smash to pieces to obtain jelly powder after sixty minutes.
2. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(1) and described in step (3) it is separated by filtration after gained ethanol solution is fractionated and reuses.
3. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(1) and described in step (3) it is separated by filtration and is all made of chamber-type press filter and is filtered separation, filter chamber operating pressure 0.4~
0.6MPa。
4. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(1) it is crushed described in and uses fruit and vegetable crusher, fragment length is controlled in 0.5~0.8cm.
5. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(2) complexing agent described in is calcium citrate, in disodium ethylene diamine tetraacetate (EDTA-2Na), diethylene triamine pentacetic acid (DTPA) (DTPA)
It is one or more.
6. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(2) calcium citrate, the disodium ethylene diamine tetraacetate (EDTA-2Na), divinyl three that complexing agent described in is 1:5:1 by mass ratio
Triamine pentaacetic acid (DTPA) composition.
7. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(2) power of the work of microwave reactor described in is 400~600w.
8. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(3) dry use described in is being dried in vacuo in vacuum drier, 15~20kpa of operating pressure, and 50~60 DEG C of boiling point.
9. the method according to claim 1 for extracting colourless pectin using crataegus jingxiensis Li, which is characterized in that step
(3) environment of freeze-day with constant temperature described in be normal pressure, 40~50 DEG C of constant temperature.
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| CN110724289A (en) * | 2019-11-28 | 2020-01-24 | 安阳工学院 | Method for preparing edible film rich in hawthorn pectin and gelatin |
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