CN109306026A - The fractional extraction method of citrus pectin and application - Google Patents
The fractional extraction method of citrus pectin and application Download PDFInfo
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- CN109306026A CN109306026A CN201810818024.6A CN201810818024A CN109306026A CN 109306026 A CN109306026 A CN 109306026A CN 201810818024 A CN201810818024 A CN 201810818024A CN 109306026 A CN109306026 A CN 109306026A
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- pectin
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- extraction method
- fractional extraction
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- 238000000605 extraction Methods 0.000 title claims abstract description 28
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 229940040387 citrus pectin Drugs 0.000 title claims abstract description 13
- 239000009194 citrus pectin Substances 0.000 title claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 128
- 235000010987 pectin Nutrition 0.000 claims abstract description 128
- 229920001277 pectin Polymers 0.000 claims abstract description 128
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000005119 centrifugation Methods 0.000 claims abstract description 20
- 239000002893 slag Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 238000001556 precipitation Methods 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 9
- 239000002699 waste material Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 229960004756 ethanol Drugs 0.000 claims description 8
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 235000006408 oxalic acid Nutrition 0.000 claims description 6
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 5
- 235000020124 milk-based beverage Nutrition 0.000 claims description 5
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 229910017604 nitric acid Inorganic materials 0.000 claims description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 21
- 239000008367 deionised water Substances 0.000 description 12
- 229910021641 deionized water Inorganic materials 0.000 description 12
- 241000207199 Citrus Species 0.000 description 8
- 235000020971 citrus fruits Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 5
- 241000220223 Fragaria Species 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 4
- 235000021050 feed intake Nutrition 0.000 description 4
- 235000008924 yoghurt drink Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000008021 deposition Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food additives field, fractional extraction method and the application of a kind of citrus pectin are disclosed.Orange peel is added to the water after drying mixing, and adding acid for adjusting pH value is that 1.8~2.2,65~75 DEG C of stirrings are extracted, and centrifugation obtains level-one pectin extracting soln and level-one pectin slag；Level-one pectin slag is added to the water, adding acid for adjusting pH value is that 1.5~1.7,75~85 DEG C of stirrings are extracted, and centrifugation obtains second level pectin extracting soln and waste residue；Level-one pectin extracting soln and second level pectin extracting soln are rotated to the ethanol solution alcohol precipitation after 0.5~2.0h with 1~2 times of volume under the conditions of 55~65 DEG C, washed, it is dry, respectively obtain level-one pectin and second level pectin.The present invention realizes the grading extraction of pectin, solves the problems, such as that current pectin extraction is insufficient, and realize the classification of pectin finished product, realizes the rank diversification of pectin product.
Description
Technical field
The invention belongs to food additives fields, and in particular to a kind of fractional extraction method of citrus pectin and application.
Background technique
Citrus is the types of fruits of world wide production first, yield more than 100,000,000 tons, account for world's fruit sum five/
One, year the volume of trade occupy third in international trade agricultural product.40% or so of world's orange yield be used to process, and citrus adds
Work waste material accounts for about the 50% of fruit weight based on pericarp, pulp slag and seed, containing many utilities, such as pectin, class
Flavones, essential oil and pigment etc..Available substance rich in, the especially content of pectin, can reach dry in orange peel
The 20%~30% of matter, the 70% of commodity pectin is extracted from orange peel in the world, is industrial metaplasia domestic and international at present
Produce the main source of pectin.Orange peel is to be rich in the raw material for extracting pectin value, along with flourishing for citrus industry, citrus
The processing of skin slag is increasingly becoming Citrus procession enterprise and realizes raw material using the bottleneck problem optimized.Optimize orange peel and extracts pectin
Process conditions, will to Citrus procession research and innovation and improve Citrus procession productivity effect be of great significance.
It is also weaker for the industrialization of orange peel extraction pectin so far.Pectin is that a kind of natural solubility is more
Sugar has the function of good physiological function and physics and chemistry, is a kind of food ingredient of nutrient health, is answered extensively in the food industry
With.Pectin is widely used in jelly, jam, candy, acidic dairy prod and fruit juice etc. frequently as stabilizer, gelling agent and thickener
In food, also because its is biodegradable and bio-compatible, it is applied to the industries such as medicine, weaving, printing and dyeing and cosmetics.
Currently, the technique that China extracts pectin is confined to once extract mostly, in fact, by the orange peel once extracted
Slag also remains a large amount of pectin, and pectin extraction is simultaneously insufficient, and the most color of pectin produced is deep, poor quality.
Summary of the invention
In place of the above shortcoming and defect of the existing technology, the primary purpose of the present invention is that providing a kind of citrus
The fractional extraction method of class pectin.The method of the present invention carries out grading extraction, available different stage, different qualities to orange peel
And the pectin in different application field, and at the same time strict control extraction conditions, improve pectin yield.
Another object of the present invention is to provide a kind of pectin being prepared by the above method.
A further object of the present invention is to provide the applications of the pectin obtained using above method grading extraction.
The object of the invention is achieved through the following technical solutions:
A kind of fractional extraction method of citrus pectin, the specific steps are as follows:
Then plus acid for adjusting pH value (1) orange peel is added to the water after drying, is stirred at a temperature of 25~35 DEG C,
It stirs and extracts at a temperature of being 1.8~2.2,65~75 DEG C, centrifugation obtains level-one pectin extracting soln and level-one pectin slag；
(2) level-one pectin slag obtained by step (1) is added to the water, adding acid for adjusting pH value is 1.5~1.7,75~85 DEG C
At a temperature of stir extract, centrifugation, obtain second level pectin extracting soln and waste residue；
(3) level-one pectin extracting soln and second level pectin extracting soln are rotated into 0.5~2.0h under the conditions of 55~65 DEG C
Afterwards with the ethanol solution alcohol precipitation of 1~2 times of volume, wash, it is dry, respectively obtain level-one pectin and second level pectin.
Preferably, drying described in step (1) refers to forced air drying or freeze-drying.
Preferably, the orange peel after dry in step (1) is mixed with water by 1:(20~30) material-water ratio；When being stirred
Between be 0.5~1.0h.
Preferably, acid described in step (1) and step (2) refers in the nitric acid, hydrochloric acid, oxalic acid of 0.1~1mol/L
It is at least one.
Preferably, the time that extraction is stirred described in step (1) is 1.5~2.5h.
Preferably, the time that extraction is stirred described in step (2) is 1.0~1.5h.
Preferably, the ethanol water that ethanol solution described in step (3) refers to dehydrated alcohol or volume fraction is 95%.
Preferably, alcohol precipitation described in step (3), which refers to, is added to pectin solution in ethanol solution, staticly settles.
Preferably, centrifugation described in step (1) and step (2) refer under the conditions of 6000~8000rpm centrifugation 20~
30min。
A kind of level-one pectin and second level pectin, are prepared by the above method.
Application of the level-one pectin that the above method is prepared in acidic milk drink, second level pectin is in jam product
Using.
Compared with the existing technology, extracting method of the invention and obtained product have the following advantages that and the utility model has the advantages that
(1) present invention is optimized final product quality, is greatlyd improve by control Extracting temperature, extraction time, alcohol precipitation condition
The utilization rate of raw material, improves the production efficiency of pectin；
(2) present invention realizes the grading extraction of pectin, solves the problems, such as that current pectin extraction is insufficient, and realize
The rank diversification of pectin product is realized in the classification of pectin finished product；
(3) present invention is prepared for level-one pectin, second level pectin, and level-one pectin is mainly used in acidic milk drink, second level fruit
Glue is mainly used in jam product, realizes that pectin product applies upper Focus；
(4) grading extraction pectin method of the present invention has wide range of applications, and can be used for orange peel, lemon peel, orange peel, apple
The grading extraction of pectin in the pericarps such as skin, pomelo peel.
Detailed description of the invention
Fig. 1 is viscosity and rate of deposition of the Yogurt Drink of level-one pectin of the present invention preparation under condition of different pH
Result figure.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.
Embodiment 1
(1) the orange peel 40g dried is soaked in 800mL deionized water, the stirring in water bath 0.5h under the conditions of 30 DEG C, with grass
Acid solution adjusts pH to 1.8, the stirring in water bath 1.5h under the conditions of 70 DEG C.Level-one pectin extracting soln and level-one pectin are obtained after centrifugation
Slag.
(2) level-one pectin slag is added into 450mL deionized water, adjusts pH to 1.7, the water-bath under the conditions of 80 DEG C with oxalic acid solution
Stir 1h.Second level pectin extracting soln and waste residue are obtained after centrifugation.
(3) level-one pectin extracting soln and second level pectin extracting soln are rotated into 0.5h under the conditions of 65 DEG C, according to first plus
The sequence to feed intake after alcohol carries out alcohol precipitation with 95% ethanol solution of 1.5 times of volumes, and washs, after dried under the conditions of 60 DEG C, obtain
To level-one pectin 7.688g, second level pectin 3.196g, obtained pectin gross weight is 10.884g, and level-one pectin viscosity is
104.50mPas, second level pectin viscosity are 74.83mPas.
Embodiment 2
(1) the orange peel 40g of forced air drying is soaked in 1000mL deionized water, the stirring in water bath under the conditions of 35 DEG C
1.0h adjusts pH to 2.0, the water-bath 2.0h under the conditions of 65 DEG C with hydrochloric acid solution.Level-one pectin extracting soln and one are obtained after centrifugation
Grade pectin slag.
(2) level-one pectin slag is added into 450mL deionized water, adjusts pH to 1.6, the water-bath under the conditions of 75 DEG C with hydrochloric acid solution
Stir 1.5h.Second level pectin extracting soln and waste residue are obtained after centrifugation.
(3) after level-one pectin extracting soln and second level pectin extracting soln being rotated 1.0h under the conditions of 60 DEG C, according to elder generation
Add the sequence to feed intake after alcohol, carry out alcohol precipitation with the dehydrated alcohol of equal volume, and wash, after dried under the conditions of 60 DEG C, obtain
Level-one pectin 7.279g, second level pectin 3.074g, obtained pectin gross weight are 10.353g, and level-one pectin viscosity is
90.17mPas, second level pectin viscosity are 70.50mPas.
Embodiment 3
(1) the orange peel 30g being freeze-dried is soaked in 900mL deionized water, the stirring in water bath 0.5h under the conditions of 30 DEG C,
PH to 2.2, the water-bath 2.0h under the conditions of 75 DEG C are adjusted with nitric acid solution.Level-one pectin extracting soln and level-one pectin are obtained after centrifugation
Slag.
(2) level-one pectin slag is added into 450mL deionized water, adjusts pH to 1.5, the water-bath under the conditions of 80 DEG C with oxalic acid solution
1h.Second level pectin extracting soln and waste residue are obtained after centrifugation.
(3) level-one pectin extracting soln and second level pectin extracting soln are rotated into 1.5h under the conditions of 55 DEG C, after, according to elder generation
After feeding intake plus alcohol sequence, carry out alcohol precipitation with 95% ethanol solution of two volumes, and wash, after dried under the conditions of 60 DEG C,
Level-one pectin 7.036g, second level pectin 2.832g are obtained, obtained pectin gross weight is 9.868g, and level-one pectin viscosity is
91.20mPas, second level pectin viscosity are 72.75mPas.
Embodiment 4
(1) the lemon peel 40g of forced air drying is soaked in 800mL deionized water, the stirring in water bath under the conditions of 30 DEG C
0.5h adjusts pH to 2.0, the water-bath 2.5h under the conditions of 70 DEG C with nitric acid solution.Level-one pectin extracting soln and one are obtained after centrifugation
Grade pectin slag.
(2) level-one pectin slag is added into 450mL deionized water, adjusts pH to 1.6, the water-bath under the conditions of 80 DEG C with oxalic acid solution
1h.Second level pectin extracting soln and waste residue are obtained after centrifugation.
(3) after level-one pectin extracting soln and second level pectin extracting soln being rotated 0.5h under the conditions of 60 DEG C, according to elder generation
Add the sequence to feed intake after alcohol, carry out alcohol precipitation with the dehydrated alcohol of two volumes, and wash, after dried under the conditions of 60 DEG C, obtain
Level-one pectin 4.336g, second level pectin 3.117g, obtained pectin gross weight are 7.453g, and level-one pectin viscosity is 86.33mPa
S, second level pectin viscosity are 28.67mPas.
Embodiment 5
(1) the orange peel 40g being freeze-dried is soaked in 1000mL deionized water, the stirring in water bath under the conditions of 35 DEG C
1.0h adjusts pH to 1.9, the water-bath 1.5h under the conditions of 75 DEG C with hydrochloric acid solution.Level-one pectin extracting soln and one are obtained after centrifugation
Grade pectin slag.
(2) level-one pectin slag is added into 450mL deionized water, adjusts pH to 1.6, the water-bath under the conditions of 80 DEG C with oxalic acid solution
1.5h.Second level pectin extracting soln and waste residue are obtained after centrifugation.
(3) after level-one pectin extracting soln and second level pectin extracting soln being rotated 2.0h under the conditions of 55 DEG C, according to elder generation
Add the sequence to feed intake after alcohol, carry out alcohol precipitation with the dehydrated alcohol of 1.5 times of volumes, and wash, after dried under the conditions of 60 DEG C, obtain
Level-one pectin 6.644g, second level pectin 1.384g, obtained pectin gross weight are 8.028g, and level-one pectin viscosity is 72.67mPa
S, second level pectin viscosity are 37.67mPas.
The application experiment of gained level-one pectin of the invention, the preparation of Yogurt Drink:
The skimmed milk powder for weighing certain mass, is dissolved in deionized water, and 35~40 DEG C of stirring in water bath dissolutions 30~
40min.It is warming up to 90~95 DEG C of heat preservation 10min sterilizings.Solution is taken out, is cooled to 40~45 DEG C, inoculation, ferment 8~12h.Hair
After ferment under the conditions of 4 DEG C 10~14h of after-ripening.It weighs a certain amount of level-one pectin and white granulated sugar is dissolved in deionized water, 60 DEG C
It is cooling stand-by after stirring in water bath dissolves 2h.Solidification cream after taking after-ripening is mixed with pectin solution, so that level-one pectin is in fermented type
Additive amount in acidic milk drink is 3 ‰~6 ‰, is stirred evenly, and adjusts pH value of solution with citrate buffer solution, homogeneous is sent out
Ferment type acidic milk drink.When pH is respectively 3.4~4.2, the viscosity and rate of deposition result of gained Yogurt Drink are such as
Shown in Fig. 1.As seen from Figure 1, when pH is 3.8~4.0, resulting Yogurt Drink viscosity is 7.59~7.78mPa
S, rate of deposition are 2.72~2.75 μm, and lotion is uniform, and quality is more stable.
The application experiment of gained second level pectin of the invention, the preparation of strawberry jam:
Strawberry is cleaned, color protection, is beaten after the pretreatment such as softening, while by a certain amount of white granulated sugar at 60~65 DEG C
Under conditions of heat while stirring to being dissolved in pre-boiled liquid.Syrup is uniformly mixed with strawberry slurry, 3 ‰ second level fruit is added
Glue, after with citric acid tune pH value be 3.3~3.7, be concentrated under the conditions of 70~80 DEG C, concentration time control for 20~
30min.Under this condition, the strawberry jam solid content obtained is 35%~40%, gel strength 7.10g, and gel is uniform
And the sauce body retentiveness of jam is preferable.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of fractional extraction method of citrus pectin, it is characterised in that specific step is as follows:
(1) orange peel is added to the water after drying, is stirred at a temperature of 25~35 DEG C, then plus acid for adjusting pH value is
It stirs and extracts at a temperature of 1.8~2.2,65~75 DEG C, centrifugation obtains level-one pectin extracting soln and level-one pectin slag；
(2) level-one pectin slag obtained by step (1) is added to the water, adding acid for adjusting pH value is 1.5~1.7,75~85 DEG C of temperature
Lower stirring is extracted, and centrifugation obtains second level pectin extracting soln and waste residue；
(3) level-one pectin extracting soln and second level pectin extracting soln are rotated under the conditions of 55~65 DEG C after 0.5~2.0h with 1
The ethanol solution alcohol precipitation of~2 times of volumes washs, dry, respectively obtains level-one pectin and second level pectin.
2. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: institute in step (1)
It states drying and refers to forced air drying or freeze-drying.
3. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: done in step (1)
Orange peel after dry is mixed with water by 1:(20~30) material-water ratio；Being stirred the time is 0.5~1.0h.
4. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: step (1) and step
Suddenly acid described in (2) refers at least one of nitric acid, hydrochloric acid, oxalic acid of 0.1~1mol/L.
5. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: institute in step (1)
Stating the time that stirring is extracted is 1.5~2.5h.
6. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: institute in step (2)
Stating the time that stirring is extracted is 1.0~1.5h.
7. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: institute in step (3)
State the ethanol water that ethanol solution refers to dehydrated alcohol or volume fraction is 95%；The alcohol precipitation, which refers to, adds pectin solution
Enter into ethanol solution, staticly settles.
8. a kind of fractional extraction method of citrus pectin according to claim 1, it is characterised in that: step (1) and step
Suddenly centrifugation described in (2) refers to 20~30min of centrifugation under the conditions of 6000~8000rpm.
9. a kind of level-one pectin and second level pectin, it is characterised in that: prepared by method according to any one of claims 1 to 8
It obtains.
10. application of the level-one pectin as claimed in claim 9 in acidic milk drink, second level pectin answering in jam product
With.
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| CN113501892A (en) * | 2021-07-23 | 2021-10-15 | 江西莱檬生物科技有限责任公司 | Combined extraction method for different functional components in citrus fruit peel residues |
| CN113647461A (en) * | 2021-08-20 | 2021-11-16 | 成都市农林科学院 | Double-protein yoghourt containing natto hormone and preparation method thereof |
| CN114712553A (en) * | 2022-04-11 | 2022-07-08 | 浙江理工大学 | Preparation method of wound dressing based on shaddock peel pectin-oxidized chitosan composite hydrogel |
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