CN110563857A - Method for extracting pectin with high gelatinization degree from sophora fruit peel - Google Patents
Method for extracting pectin with high gelatinization degree from sophora fruit peel Download PDFInfo
- Publication number
- CN110563857A CN110563857A CN201910969493.2A CN201910969493A CN110563857A CN 110563857 A CN110563857 A CN 110563857A CN 201910969493 A CN201910969493 A CN 201910969493A CN 110563857 A CN110563857 A CN 110563857A
- Authority
- CN
- China
- Prior art keywords
- pectin
- ultrasonic
- ammonium oxalate
- extracting
- ethyl alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cosmetics (AREA)
Abstract
The invention provides a method for extracting pectin with high gelatinization degree from sophora fruit peel, which comprises the steps of ultrasonic pretreatment, ammonium oxalate extraction of sophora fruit pectin, absolute ethyl alcohol precipitation of pectin and the like. The invention adopts the ammonium oxalate pectin extractant, the treatment condition is mild, and the environmental pollution is small; the colloid in the locust tree pectin removing liquid is precipitated by using absolute ethyl alcohol, and the recycling of the locust tree pectin components is realized while the discharge of degumming sewage is reduced. Therefore, the process has certain feasibility. The concentration percentage, the pH value and the mass fraction of the absolute ethyl alcohol of the sophora fruit extracting solution have different degrees of influence on the extraction of the sophora fruit pectin by the ammonium oxalate, wherein the concentration percentage and the pH value of the sophora fruit extracting solution have larger influence on the extraction rate. The optimized extraction process conditions obtained by the single-factor test and the orthogonal method are as follows: the concentration percentage of the extracting solution is 15 percent, the pH value is 4.5, the mass fraction of the absolute ethyl alcohol is 90 percent, and the pectin extraction rate is up to 19.5 percent.
Description
Technical Field
The invention belongs to the field of biological extraction, and particularly relates to a method for extracting pectin with high gelatinization degree from sophora fruit peel.
Background
Fructus Sophorae, commonly known as fructus Sophorae, contains rutin, sophoricoside, sophorafenone glycoside, kaempferide, diglucoside, fatty oil, galactose, mannan, and vitamin A, C. Rutin has effects of lowering blood pressure, stopping bleeding, and resisting bacteria and inflammation; the flavonoid compounds have the effects of dilating coronary artery of heart and preventing and treating atherosclerosis, and have certain preventing and treating effects on hypertension, coronary heart disease, cerebral arteriosclerosis, cerebrovascular accident (apoplexy) and other diseases.
The fructus Sophorae peel contains large amount of pectin, has high viscosity, and can be dried in the sun before pulverizing to improve vision and hair quality. Sophora japonica fruit is rich in oleic acid 22.3%, linoleic acid 53% and linolenic acid 12%, and in a study on 24 patients with hypertension or high blood fat, scientists found that 83.9% of patients had improved hypertension and blood fat after drinking the Sophora japonica bean-soaked tea soup for 1-2 months. The food industry uses predominantly locust bean gum, which has the ability to bind large amounts of water, for dairy products and frozen desserts. Is usually compounded with other thickeners to be used as a thickener, a water holding agent, an adhesive, an emulsifier, a gelling agent and the like. The starch can be used in corn flake sauce and flavoring liquid for improving texture. It can be used as flavoring agent for cheese, and water holding agent for extruded food.
The fructus sophorae is a good product for resisting aging, protecting skin and blackening hair, and is recorded in ancient books. The ' Yan's home training ' records that the Chinese scholartree fruit is frequently taken, more than seventy eyes see thin characters and the hair is black, and the ' Liangshu ' says that the Chinese scholartree fruit is frequently taken, more than seventy eyes see thin characters and the hair is black. 'Huai Shi Cao in famous physicians bibliographic records' says that the patients with full brain are not white and grow. In Zun Sheng Bayi record, we can take out the Japanese ox gall to wash the pagodatree fruit for whooping in winter, dry the fruit in the shade, and take 1 piece of the fruit each time, and can achieve the effects of 'light weight of the whole body, white hair in thousand days, self-blacking, and eyesight improving after long-term taking'. The plum-shizhen 'Ben Cao gang mu' introduces the method of improving eyesight and caring hair by taking fructus Sophorae from famous medical magpie. The ancient documents show that the fructus sophorae indeed has the effects of protecting skin, blackening and protecting hair and delaying aging.
The pagodatree fruit is cultivated in all parts of China. In the actual production, a large amount of the sophora fruit is not fully utilized, so that the serious resource waste and the environmental pollution are caused. Currently, the common pectin extraction raw materials in commerce are apple pomace, citrus peel, beet pulp and the like. The apple pomace and the citrus peel are mainly from the fruit juice processing industry, have short preservation period and are extremely easy to decay, generate a large amount of microorganisms, and then generate a large amount of pectinase to degrade pectin in the apple pomace and the citrus peel, so that the yield of subsequent pectin extraction is greatly reduced, and particularly the yield of high molecular weight pectin is increased. The beet pulp is mainly derived from the by-product of sugar production in beet sugar factory. The sugar beet used in sugar production in beet sugar factories is usually harvested before the biological mature period of the sugar beet, the sugar beet is not mature, and pectin in the immature sugar beet is mainly protopectin and is insoluble in water, thus increasing the extraction difficulty. And the molecular weights of the pectins extracted by the three are small, so that the requirement of high gelation degree is difficult to achieve. The content of pectin in the fructus sophorae is more than twice of that of apple and orange residues, and the fructus sophorae is a good raw material for extracting pectin.
Pectin is a polysaccharide polymer extracted from plant tissues and is generally considered to consist of protopectin, pectate acid, and pectate acid. The basic structure of the D-galactopyranose is a linear long chain linked by a- (1,4) -glycosidic bond, and the relative molecular weight is 1-40 ten thousand. The pectin is white or light-colored powder, has no odor, strong heat property, is hardly dissolved in organic solvents such as ethanol, etc., the aqueous solution is viscous and weakly acidic, is stable under acidic condition than alkaline condition, and can form flocculent precipitate with various metal ions under certain condition. The conventional pectin extraction methods include conventional acid extraction, ion exchange, microwave, and ammonium oxalate methods.
pectin is commonly used as a thickener, stabilizer, emulsifier, gelling agent and texturizing agent in the food processing industry and in the chemical industry. In the field of medicine, the medicine is an excellent medicine preparation matrix and has the functions of resisting bacteria, reducing swelling, stopping bleeding, detoxifying, relieving diarrhea, reducing blood pressure, resisting radiation and the like.
The traditional extraction method of pectin is an acid extraction method, but the acid extraction method enables the pectin to be in a high-temperature and high-acidity environment for a long time, so that a-1,4 glycosidic bonds in the pectin are broken, the molecular weight of the pectin is reduced, and the gelation degree is reduced.
The method has simple operation and environmental protection, but the cost of the enzyme is too high, thereby greatly improving the production cost and being not beneficial to the implementation of industrialization.
The basic principle of the metal chelating agent method is that a chelating agent is used to form calcium pectate precipitate with calcium and magnesium ions in protopectin, so that pectin molecules are released and extracted by dissolving in water. The chelating agent method has mild extraction conditions, and the extracted pectin has larger molecular weight, thereby having good gelling property. However, the single chelating agent method consumes too long time, and the addition of too much chelating agent increases ash content in the finished pectin product and is difficult to remove.
The common metal chelating agents in pectin extraction include sodium hexametaphosphate and ammonium oxalate. Sodium hexametaphosphate can form water-soluble precipitate with calcium and magnesium ions in plant tissues to relieve the sealing effect of pectin, but even food-grade sodium hexametaphosphate contains trace heavy metals such as lead and arsenic. Arsenic causes depigmentation, keratosis, canceration and the like of skin, and lead is hidden in human bodies and is easy to cause lead poisoning after long-term eating. The food-grade sodium hexametaphosphate also contains a certain content of fluoride, and low-concentration fluoride can cause chronic poisoning and fluorosis and cause harm to human health. Too low a concentration is difficult to completely remove the blocking effect of pectin, and too high a concentration may cause potential harm to human body. Therefore, the use amount of sodium hexametaphosphate needs to be strictly controlled, and the application of the sodium hexametaphosphate in pectin extraction is limited.
Ammonium oxalate is also a common pectin-extracting metal chelating agent in the literature at present, and ammonium oxalate can form water-insoluble precipitate with calcium and magnesium ions, so that the content of pectin in an extracting solution is reduced. The extraction of ammonium oxalate alone takes a long time and is not efficient. And the ammonium oxalate is toxic and can be easily decomposed into oxalic acid and ammonia gas under heat. The temperature is an important factor when pectin is extracted, pectin extraction is generally carried out at high temperature, and the characteristic that ammonium oxalate is easily decomposed by heat hinders the combination of the method and other methods, so that the practical operability is not strong.
EDTA can be chelated with various divalent metal ions, and is an excellent calcium-magnesium ion chelating agent. EDTA can effectively remove the sealing effect of calcium and magnesium ions on pectin to form water-soluble precipitate, and the precipitate mainly contains calcium and magnesium metal salt which is basically non-toxic to human bodies. The EDTA has stable structure, is easy to dissolve in hot water, can be effectively combined with other extraction methods to extract pectin, reduces the extraction time, improves the pectin yield, ensures that pectin with large molecular weight is not degraded, improves the molecular weight of the pectin through chelation, and further improves the viscosity and the gel strength of the pectin.
The ultrasonic method is a method widely applied to natural product extraction at present. The ultrasonic wave is mainly used for generating strong cavitation effect, mechanical effect and other multi-stage effects to accelerate the release of effective substances in cells. However, as the intensity and time of the ultrasonic wave increase, the side chain of the pectin degrades, and the molecular weight gradually decreases to affect the gelation degree of the pectin, which is not beneficial to the extraction of the pectin with high gelation degree.
The microwave method is a common auxiliary extraction method. Microwave refers to electromagnetic waves with a wavelength between 1mm and 1m and a frequency between 300MHz and 30000 MHz. On one hand, in the microwave extraction process, high-frequency electromagnetic waves penetrate through an extraction medium to reach the interior of a material, so that the material is crushed and dissolved out. On the other hand, the electromagnetic field generated by the microwave accelerates the diffusion rate of the extracted part to the interface of the extraction solvent, and improves the extraction efficiency. The microwave extraction has the advantages of high speed, high efficiency, uniform heating and the like, and is widely used for extracting natural substances. However, the continuous microwave extraction method is difficult to control the temperature of an extraction system, and the temperature of the system rises at a high speed all the time, so that pectin molecules are always in a high-speed vibration heat-generating state, glycoside bonds are broken, and the pectin is degraded. The intermittent microwave method can well control the temperature of the extraction system within a certain range, timely reduce the temperature of the extraction system, prevent the breakage of glycosidic bonds or branched chains in the pectin and keep the structural integrity of the pectin.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for extracting pectin with high gelatinization degree from sophora fruit peel. The method is simple and convenient, has high yield, is easy to operate, is suitable for industrial production, has good pectin quality and strong gelatinization degree, and realizes the resource reutilization of a large amount of waste sophora fruit.
In order to achieve the above object, the present invention provides a method for extracting pectin with high gelation degree from sophora fruit peel, comprising the following steps:
(1) Ultrasonic pretreatment: cutting fructus Sophorae into 1-3cm length, oven drying, and simply washing with water; treating fructus Sophorae with ultrasonic processor at ultrasonic frequency of 50-80kHz, ultrasonic power of 150-300W, temperature of 40-60 deg.C, solvent of water, and bath ratio of 1-5: 30-50 for 30-50min, cleaning, and oven drying;
(2) ammonium oxalate extraction of locust bean pectin: preparing 5-10g/L ammonium oxalate aqueous solution with bath ratio of 1-10: 30-50, placing ultrasonic pretreated fructus Sophorae in ammonium oxalate solution, and keeping the temperature at 80-100 deg.C for 40-80 min; filtering the degumming solution with 80-150 mesh filter cloth while it is hot; taking the filtrate, adjusting the pH value to 3.0-5.5, concentrating to 15% -50% in a rotary evaporator at 45-75 ℃, and then rapidly cooling;
(3) Precipitating pectin with absolute ethanol: adding 70-100% of absolute ethyl alcohol with the same volume into the concentrated extracting solution under stirring to obtain light yellow precipitate, standing for 2-4h, filtering and separating with 80-150 mesh filter cloth, washing the obtained precipitate with absolute ethyl alcohol twice, removing pigment and impurities, recovering the absolute ethyl alcohol, and placing the precipitate in a glass dish; drying the filtered pectin at 80-100 deg.C; and (5) crushing by a crusher, and weighing to obtain a dried pectin product.
Preferably, the ultrasonic pretreatment conditions in step (1) include: treating fructus Sophorae with ultrasonic wave processor at ultrasonic frequency of 50-60kHz, ultrasonic power of 150-200W, temperature of 40-50 deg.C, solvent of water, and bath ratio of 1-3: 30-40 for 30-40 min. Further preferably, the ultrasonic pretreatment conditions in step (1) include: the ultrasonic frequency is 50kHz, and the ultrasonic power is 150W. Treating fructus Sophorae with ultrasonic processor at 40 deg.C and water at a bath ratio of 1: 30 for 30 min.
Preferably, the step (2) of extracting the locust bean pectin by ammonium oxalate comprises: preparing 8g/L ammonium oxalate aqueous solution with bath ratio of 1-5: 30-40, placing ultrasonic pretreated fructus Sophorae in ammonium oxalate solution, and keeping the temperature at 80-90 deg.C for 40-50 min; filtering the degumming solution with 80-100 mesh filter cloth while it is hot; taking the filtrate, adjusting pH value to 3.5-4.5, concentrating to 15-30% in a rotary evaporator at 45-60 deg.C, and rapidly cooling. Further preferably, the step (2) of extracting the locust bean pectin by ammonium oxalate comprises: preparing 8g/L ammonium oxalate aqueous solution with a bath ratio of 1: 30, placing the ultrasonic pretreated fructus sophorae in the ammonium oxalate solution, and preserving heat at 90 ℃ for 40 min; filtering the degumming solution with 100-mesh filter cloth while the solution is hot; taking the filtrate, adjusting the pH value to 4.5, concentrating the filtrate to 15% in a rotary evaporator at 60 ℃, and then rapidly cooling.
Preferably, the step (3) of precipitating pectin with absolute ethanol comprises: adding 80-90% of anhydrous ethanol with the same volume to the concentrated extract under stirring to obtain yellowish precipitate, standing for 2-3h, filtering and separating with 90-100 mesh filter cloth, washing the obtained precipitate with anhydrous ethanol twice to remove pigment and impurities, recovering the anhydrous ethanol, and placing the precipitate in a glass dish; drying the filtered pectin at 90-100 deg.C to obtain dried pectin product. Further preferably, the step (3) of precipitating pectin with absolute ethanol comprises: adding equal volume of 90% absolute ethyl alcohol into the concentrated extract under stirring to obtain light yellow precipitate, standing for 2h, filtering and separating with 100 mesh filter cloth, washing the obtained precipitate with absolute ethyl alcohol twice, removing pigment and impurities, recovering absolute ethyl alcohol, and placing the precipitate in a glass dish; drying the filtered pectin at 90 deg.C to obtain dried pectin product.
The invention has the beneficial effects that:
the ammonium oxalate pectin extractant has mild treatment conditions and little environmental pollution. The colloid in the locust tree pectin removing liquid is precipitated by using absolute ethyl alcohol, and the recycling of the locust tree pectin components is realized while the discharge of degumming sewage is reduced. Therefore, the process has certain feasibility. The concentration percentage, the pH value and the mass fraction of the absolute ethyl alcohol of the sophora fruit extracting solution have different degrees of influence on the extraction of the sophora fruit pectin by the ammonium oxalate, wherein the concentration percentage and the pH value of the sophora fruit extracting solution have larger influence on the extraction rate. The optimized extraction process conditions obtained by the single-factor test and the orthogonal method are as follows: the concentration percentage of the extracting solution is 15 percent, the pH value is 4.5, the mass fraction of the absolute ethyl alcohol is 90 percent, and the pectin extraction rate is up to 19.5 percent.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein.
Example 1
The implementation provides a method for extracting pectin with high gelatinization degree from sophora fruit peels, which comprises the following steps:
(1) Medium ultrasonic pretreatment: cutting fructus Sophorae into 1cm length, oven drying, and simply washing with water; treating fructus Sophorae with ultrasonic wave processor at 50kHz and ultrasonic power of 150W at 50 deg.C and solvent of water at a bath ratio of 1: 50 for 35min, cleaning, and oven drying.
(2) ammonium oxalate extraction of locust bean pectin: preparing 8g/L ammonium oxalate aqueous solution with a bath ratio of 1: 30, placing the ultrasonic pretreated fructus sophorae in the ammonium oxalate solution, and preserving heat at 100 ℃ for 40 min; filtering the degumming solution with 100-mesh filter cloth while the solution is hot; taking the filtrate, adjusting the pH value to 4.5, concentrating the filtrate to 15% in a rotary evaporator at 60 ℃, and then rapidly cooling.
(3) Precipitating pectin with absolute ethanol: adding equal volume of 90% absolute ethyl alcohol into the concentrated extract under stirring to obtain light yellow precipitate, standing for 2h, filtering and separating with 100 mesh filter cloth, washing the obtained precipitate with absolute ethyl alcohol twice, removing pigment and impurities, recovering absolute ethyl alcohol, and placing the precipitate in a glass dish; drying the filtered pectin at 90 deg.C to obtain dried pectin product.
Example 2
the implementation provides a method for extracting pectin with high gelatinization degree from sophora fruit peels, which comprises the following steps:
(1) Ultrasonic pretreatment: cutting fructus Sophorae into 2cm length, oven drying, and simply washing with water; treating fructus Sophorae with ultrasonic processor at ultrasonic frequency of 60kHz, ultrasonic power of 180W, temperature of 40 deg.C, solvent of water, and bath ratio of 3: 35 for 35min, cleaning, and oven drying.
(2) Ammonium oxalate extraction of locust bean pectin: preparing 5g/L ammonium oxalate aqueous solution with a bath ratio of 5: 30, placing the ultrasonic pretreated fructus Sophorae in the ammonium oxalate solution, and keeping the temperature at 80 ℃ for 60 min; filtering the degumming solution with 100-mesh filter cloth while the solution is hot; taking the filtrate, adjusting the pH value to 3.5, concentrating to 25% in a rotary evaporator at 45 ℃, and then rapidly cooling.
(3) Precipitating pectin with absolute ethanol: adding 80% absolute ethanol with the same volume to the concentrated extract under stirring to obtain yellowish precipitate, standing for 3 hr, filtering with 100 mesh filter cloth, separating, washing the precipitate with absolute ethanol twice to remove pigment and impurities, recovering absolute ethanol, and placing the precipitate in a glass dish; drying the filtered pectin at 90 deg.C; and (5) crushing by a crusher, and weighing to obtain a dried pectin product.
Example 3
The implementation provides a method for extracting pectin with high gelatinization degree from sophora fruit peels, which comprises the following steps:
(1) Ultrasonic pretreatment: cutting fructus Sophorae into 3cm length, oven drying, and simply washing with water; treating fructus Sophorae with ultrasonic processor at ultrasonic frequency of 80kHz, ultrasonic power of 200W, temperature of 60 deg.C, solvent of water, and bath ratio of 5: 50 for 50min, cleaning, and oven drying.
(2) Ammonium oxalate extraction of locust bean pectin: preparing 10g/L ammonium oxalate aqueous solution with bath ratio of 10: 50, placing ultrasonic pretreated fructus Sophorae in ammonium oxalate solution, and keeping the temperature at 100 deg.C for 80 min; filtering the degumming solution with 150-mesh filter cloth while the solution is hot; taking the filtrate, adjusting the pH value to 5.5, concentrating the filtrate to 35% in a rotary evaporator at 75 ℃, and then rapidly cooling.
(3) Precipitating pectin with absolute ethanol: adding 100% absolute ethanol with the same volume into the concentrated extract under stirring to obtain yellowish precipitate, standing for 4 hr, filtering with 150 mesh filter cloth, separating, washing the obtained precipitate with absolute ethanol twice to remove pigment and impurities, recovering absolute ethanol, and placing the precipitate in a glass dish; drying the filtered pectin at 100 deg.C; and (5) crushing by a crusher, and weighing to obtain a dried pectin product.
Quadrature test
Through a single-factor test, a 3-factor 3-level L9(34) orthogonal test of concentration percentage, pH value of an extracting solution and absolute ethyl alcohol mass fraction is designed, pectin extraction process conditions of the fructus sophorae are optimized, and factor-level and results of the orthogonal test are shown in tables 1 and 2.
TABLE 1 orthogonal test factor-horizon
| Factors of the fact | A percentage of concentration% | pH value of B solution | C absolute ethyl alcohol mass fraction% |
| 1 | 15 | 3.5 | 80 |
| 2 | 25 | 4.5 | 90 |
| 3 | 35 | 5.5 | 100 |
TABLE 2 results of orthogonal experiments
As can be seen from Table 2, the three factors are arranged in a very poor way, namely RA > RB > RC, so that the main and secondary influence factors on pectin extraction are as follows: the concentration percentage of the extracting solution is more than the pH value of the extracting solution is more than the mass fraction of the absolute ethyl alcohol, the optimal level for extracting the pectin from the sophora fruit is AB C, namely the concentration percentage of the extracting solution is 15 percent, the pH value is 4.5, and the mass fraction of the absolute ethyl alcohol is 95 percent. Under the condition, three parallel verification tests are carried out, and the extraction rate of the pectin is measured to be 19.50%.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (7)
1. A method for extracting pectin with high gelatinization degree from sophora fruit peel is characterized by comprising the following steps:
(1) Ultrasonic pretreatment: cutting fructus Sophorae into 1-3cm length, oven drying, and simply washing with water; treating fructus Sophorae with ultrasonic processor at ultrasonic frequency of 50-80kHz, ultrasonic power of 150-300W, temperature of 40-60 deg.C, solvent of water, and bath ratio of 1-5: 30-50 for 30-50min, cleaning, and oven drying;
(2) ammonium oxalate extraction of locust bean pectin: preparing 5-10g/L ammonium oxalate aqueous solution with bath ratio of 1-10: 30-50, placing ultrasonic pretreated fructus Sophorae in ammonium oxalate solution, and keeping the temperature at 80-100 deg.C for 40-80 min; filtering the degumming solution with 80-150 mesh filter cloth while it is hot; taking the filtrate, adjusting the pH value to 3.0-5.5, concentrating to 15% -50% in a rotary evaporator at 45-75 ℃, and then rapidly cooling;
(3) Precipitating pectin with absolute ethanol: adding 70-100% of absolute ethyl alcohol with the same volume into the concentrated extracting solution under stirring to obtain light yellow precipitate, standing for 2-4h, filtering and separating with 80-150 mesh filter cloth, washing the obtained precipitate with absolute ethyl alcohol twice, removing pigment and impurities, recovering the absolute ethyl alcohol, and placing the precipitate in a glass dish; drying the filtered pectin at 80-100 deg.C; and (5) crushing by a crusher, and weighing to obtain a dried pectin product.
2. The method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 1, wherein the ultrasonic pretreatment condition in step (1) comprises: the ultrasonic frequency is 50-60kHz, and the ultrasonic power is 150-200W. Treating fructus Sophorae with ultrasonic processor at 40-50 deg.C and water at a bath ratio of 1-3: 30-40 for 30-40 min.
3. The method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 2, wherein the ultrasonic pretreatment condition in step (1) comprises: the ultrasonic frequency is 50kHz, and the ultrasonic power is 150W. Treating fructus Sophorae with ultrasonic processor at 40 deg.C and water at a bath ratio of 1: 30 for 30 min.
4. The method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 1, wherein the step (2) of extracting sophora fruit pectin with ammonium oxalate comprises: preparing 8g/L ammonium oxalate aqueous solution with bath ratio of 1-5: 30-40, placing ultrasonic pretreated fructus Sophorae in ammonium oxalate solution, and keeping the temperature at 80-90 deg.C for 40-50 min; filtering the degumming solution with 80-100 mesh filter cloth while it is hot; taking the filtrate, adjusting pH value to 3.5-4.5, concentrating to 15-30% in a rotary evaporator at 45-60 deg.C, and rapidly cooling.
5. the method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 4, wherein the step (2) of extracting sophora fruit pectin with ammonium oxalate comprises: preparing 8g/L ammonium oxalate aqueous solution with a bath ratio of 1: 30, placing the ultrasonic pretreated fructus sophorae in the ammonium oxalate solution, and preserving heat at 90 ℃ for 40 min; filtering the degumming solution with 100-mesh filter cloth while the solution is hot; taking the filtrate, adjusting the pH value to 4.5, concentrating the filtrate to 15% in a rotary evaporator at 60 ℃, and then rapidly cooling.
6. The method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 1, wherein the step (3) of precipitating pectin with anhydrous ethanol comprises: adding 80-90% of anhydrous ethanol with the same volume to the concentrated extract under stirring to obtain yellowish precipitate, standing for 2-3h, filtering and separating with 90-100 mesh filter cloth, washing the obtained precipitate with anhydrous ethanol twice to remove pigment and impurities, recovering the anhydrous ethanol, and placing the precipitate in a glass dish; drying the filtered pectin at 90-100 deg.C to obtain dried pectin product.
7. The method for extracting pectin with high gelation degree from sophora fruit peel as claimed in claim 6, wherein the step (3) of precipitating pectin with anhydrous ethanol comprises: adding equal volume of 90% absolute ethyl alcohol into the concentrated extract under stirring to obtain light yellow precipitate, standing for 2h, filtering and separating with 100 mesh filter cloth, washing the obtained precipitate with absolute ethyl alcohol twice, removing pigment and impurities, recovering absolute ethyl alcohol, and placing the precipitate in a glass dish; drying the filtered pectin at 90 deg.C to obtain dried pectin product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910969493.2A CN110563857A (en) | 2019-10-12 | 2019-10-12 | Method for extracting pectin with high gelatinization degree from sophora fruit peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910969493.2A CN110563857A (en) | 2019-10-12 | 2019-10-12 | Method for extracting pectin with high gelatinization degree from sophora fruit peel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110563857A true CN110563857A (en) | 2019-12-13 |
Family
ID=68784744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910969493.2A Pending CN110563857A (en) | 2019-10-12 | 2019-10-12 | Method for extracting pectin with high gelatinization degree from sophora fruit peel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110563857A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111440833A (en) * | 2020-04-24 | 2020-07-24 | 武汉轻工大学 | Shea fruit pectin and preparation method and application thereof |
| CN113679032A (en) * | 2021-08-27 | 2021-11-23 | 烟台帝斯曼安德利果胶股份有限公司 | Pretreatment method of apple wet slag for extracting pectin and pectin extraction method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109485746A (en) * | 2018-12-24 | 2019-03-19 | 天津工业大学 | A method of extracting plant pectin from hemp hemp skin |
-
2019
- 2019-10-12 CN CN201910969493.2A patent/CN110563857A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109485746A (en) * | 2018-12-24 | 2019-03-19 | 天津工业大学 | A method of extracting plant pectin from hemp hemp skin |
Non-Patent Citations (2)
| Title |
|---|
| 赵垦田主编: "<植物精深产品加工工艺学（第1版）>", 31 January 2007, 东北林业大学出版社 * |
| 黄思齐等: "大麻麻皮果胶成分的提取", 《印染》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111440833A (en) * | 2020-04-24 | 2020-07-24 | 武汉轻工大学 | Shea fruit pectin and preparation method and application thereof |
| CN113679032A (en) * | 2021-08-27 | 2021-11-23 | 烟台帝斯曼安德利果胶股份有限公司 | Pretreatment method of apple wet slag for extracting pectin and pectin extraction method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108912242B (en) | Method for extracting pectin with high gelatinization degree from pomelo peel in plateau mountain | |
| CN103976372B (en) | A kind of preparation method of Pon mandarin orange dietary fiber | |
| CN102391387B (en) | Microwave chemical extraction method of active polysaccharide in higher plants or edible and medicinal fungi | |
| CN104086667B (en) | A kind of method preparing citruss skin slag pectin using ultrasonic assistant extraction | |
| WO2013067896A1 (en) | Method for extracting brown algae polysaccharide via microwave chemical process | |
| CN102757515B (en) | Method for extracting high-purity flavonoid and pectin from citrus peel | |
| CN111440252B (en) | Method for extracting tea polysaccharide from tea leaves | |
| CN107033257A (en) | A kind of preparation method that pectin is extracted from passion flower-fruit peel | |
| CN110563857A (en) | Method for extracting pectin with high gelatinization degree from sophora fruit peel | |
| CN113317515A (en) | Citrus dietary fiber with high water holding capacity and expansibility and preparation method thereof | |
| CN101863955B (en) | Process for hierarchically extracting limonin, flavonoid and dietary fiber from orange peel residues | |
| CN111500656A (en) | Method for extracting low-molecular-weight pectin from banana peel | |
| CN114213555B (en) | Okra polysaccharide extract and preparation method thereof | |
| CN113647534A (en) | Apple dietary fiber beverage and preparation method thereof | |
| CN112175104A (en) | Sargassum fusiforme polysaccharide and extraction method thereof | |
| CN113321752A (en) | Extraction method of shaddock ped polysaccharide | |
| CN102627698B (en) | Preparation method of sweet potato carboxymethyl modified starch | |
| CN108432987B (en) | Preparation method of lotus root juice beverage | |
| CN104068357B (en) | A kind of preparation method of capsicum dietary fiber | |
| CN108976307B (en) | Extraction method of pitaya peel polysaccharide | |
| CN110283860B (en) | Gracilaria tenuistipitata polysaccharide extracted by ultrasonic-assisted composite enzymolysis and extraction method thereof | |
| CN102146143A (en) | Method for preparing pectin and cellulose from extracting residues of ginseng and American ginseng and application thereof | |
| CN106349404A (en) | Fruit stem pectin of dragon fruit and preparation method and application thereof | |
| CN111109511A (en) | Rapid peeling method for food-grade walnut kernels | |
| CN110881594A (en) | Preparation method of dragon fruit juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191213 |
|
| RJ01 | Rejection of invention patent application after publication |