CN111171179B - Citrus pectin with intestinal probiotic function and preparation method and application thereof - Google Patents
Citrus pectin with intestinal probiotic function and preparation method and application thereof Download PDFInfo
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- 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 67
- 239000009194 citrus pectin Substances 0.000 title claims abstract description 65
- 229940040387 citrus pectin Drugs 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 14
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 12
- 239000006041 probiotic Substances 0.000 title claims abstract description 10
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 claims abstract description 38
- 241000207199 Citrus Species 0.000 claims abstract description 26
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 26
- 239000002253 acid Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims abstract description 3
- 239000003814 drug Substances 0.000 claims abstract description 3
- 230000036541 health Effects 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 38
- 229940088598 enzyme Drugs 0.000 claims description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000002244 precipitate Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 235000006408 oxalic acid Nutrition 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000011736 potassium bicarbonate Substances 0.000 claims description 2
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 2
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 235000011181 potassium carbonates Nutrition 0.000 claims description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 2
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 235000017550 sodium carbonate Nutrition 0.000 claims description 2
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 38
- 229920001277 pectin Polymers 0.000 abstract description 16
- 239000001814 pectin Substances 0.000 abstract description 16
- 235000010987 pectin Nutrition 0.000 abstract description 16
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 238000000338 in vitro Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 4
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- 238000012512 characterization method Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000009754 rhamnogalacturonan I Substances 0.000 description 2
- 239000008914 rhamnogalacturonan II Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 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 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- VBIXEXWLHSRNKB-UHFFFAOYSA-N ammonium oxalate Chemical compound [NH4+].[NH4+].[O-]C(=O)C([O-])=O VBIXEXWLHSRNKB-UHFFFAOYSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 238000000089 atomic force micrograph Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011436 enzymatic extraction method Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000010445 mica Substances 0.000 description 1
- 229910052618 mica group Inorganic materials 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000000569 multi-angle light scattering Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Images
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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 Kinetics & Catalysis (AREA)
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- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses citrus pectin with an intestinal tract benefiting function and a preparation method and application thereof. The preparation method comprises the following steps: mixing the orange peel powder with water, adding an acid solution to adjust the pH value, and reacting; and then adjusting the pH of the system by using an alkali solution, and adding a complex enzyme for enzymolysis to obtain the citrus pectin. The citrus pectin is applied to preparing products with intestinal probiotic functions; the product comprises at least one of food, medicine, health product and beverage. The invention is simple, the production cost is low, and the extraction rate of pectin reaches up to 25.98 percent; the obtained citrus pectin can obviously improve the yield of short-chain fatty acid in the in-vitro anaerobic fermentation process, and has good intestinal probiotic function; by adopting the compound citrus pectin, the comprehensive utilization of citrus processing wastes is realized, the resource waste and the environmental pollution are reduced, and the added value of products is increased.
Description
Technical Field
The invention relates to citrus pectin with an intestinal probiotic function and a preparation method and application thereof, belonging to the field of food processing.
Background
China is one of the important places of production of citrus, and citrus production is the second world. The citrus is a plant in the genus of citrus of the family Rutaceae, and generates a large amount of peel residues in the fresh eating and processing of fruit juice, the citrus peel contains abundant pectin, and the natural pectin mainly exists in the forms of protopectin and pectic acid in the cell wall and the cell inner layer of the plant and has the function of bonding cells together. Citrus pectin is a branched polysaccharide, mostly consisting of galactose, galacturonic acid and arabinan. The citrus pectin molecule contains 3 regions of polygalacturonan (HG), rhamnogalacturonan-I (RG-I) and rhamnogalacturonan-II (RG-II). HG and RGI constitute the backbone of the pectin molecule, to which neutral sugar side chains are attached. Research shows that the citrus pectin has various physiological functions, such as regulating intestinal flora, reducing blood sugar and blood fat, chelating heavy metals, preventing diabetes and the like.
At present, the citrus pectin extraction method mainly comprises an acid extraction method, an enzyme extraction method, a salt extraction method and the like. Acid extraction is the most common extraction method in industry, and is usually carried out by hydrolyzing protopectin in citrus peel into water-soluble pectin in an acid solution with a certain pH under heating to form an aqueous pectin solution. The enzyme extraction method is to degrade macromolecular substances in pectin by using enzyme or convert insoluble pectin into water-soluble pectin, and then extract the water-soluble pectin. The reaction time for extracting pectin by an enzyme method is longer, and is usually more than 10 hours. The salt stripping method generally adopts ammonium oxalate to change insoluble calcium pectate into soluble ammonium salt, and removes calcium in the form of calcium oxalate precipitate to increase the solubility of insoluble pectin. The above methods are all single extraction, and all have the disadvantages of low pectin yield and incomplete extraction. The method adopts microwave-assisted extraction, pressurized-assisted extraction, ultrasonic-assisted extraction and other means to improve the pectin yield, but needs to consider extra instrument cost and increases the production cost.
Disclosure of Invention
The invention aims to provide citrus pectin with intestinal probiotic function and a preparation method and application thereof, and the citrus pectin has the advantages of high extraction yield, simple operation, lower cost and suitability for industrial production; the obtained citrus pectin has intestinal tract benefiting function.
The invention provides a preparation method of citrus pectin with intestinal probiotic function, which comprises the following steps: mixing the orange peel powder with water, adding an acid solution to adjust the pH value, and reacting; and then adjusting the pH of the system by using an alkali solution, and adding a complex enzyme for enzymolysis to obtain the citrus pectin.
In the preparation method, the citrus peel powder is prepared by drying and crushing fresh citrus peel;
the mass volume ratio of the citrus peel powder to the water can be 1g: 20-30 mL, and specifically can be 1g:20mL, 1g:25mL or 1g:30 mL.
In the preparation method, the pH value of the acid solution is adjusted to 1-3, specifically 1, 2 and 3;
and adjusting the pH of the system to 4.5-5.5 by the alkali solution, and specifically, the pH can be 5.0.
In the above preparation method, the acid solution is an aqueous solution of oxalic acid, acetic acid or tartaric acid;
the alkali solution is at least one aqueous solution of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide.
In the preparation method, the complex enzyme is cellulase and xylanase in a mass ratio of 240: 1; the cellulase can be added into the citrus peel powder at a rate of 2000-4000U/g, and the xylanase can be added into the citrus peel powder at a rate of 1000-2000U/g. The enzyme activity of the cellulase is 50000U/g (CAS # 9012-54-8; commercially available from Shanghai-sourced leaf Biotechnology Co., Ltd., product catalog number S10041-100g), and the enzyme activity of the xylanase is 6000000U/g (CAS # 9025-57-4; commercially available from Shanghai-sourced leaf Biotechnology Co., Ltd., product catalog number S10108-25 g).
In the preparation method, the reaction conditions after the pH is adjusted by adding the acid solution are as follows: the reaction temperature can be 80-100 ℃, specifically 80 ℃, 90 ℃ and 100 ℃, the reaction time can be 0.5-1.5 h, specifically 0.5h, 1h and 1.5h, and the temperature is reduced to 40-60 ℃ after the reaction is finished, specifically 50 ℃.
In the preparation method, the enzymolysis time can be 1-4 h, specifically 1h, 2h and 3 h; the temperature of enzymolysis can be 45-55 ℃, and specifically can be 50 ℃.
In the above preparation method, after the enzymatic hydrolysis is finished, the method further comprises the following post-treatment steps: heating and boiling the solution after enzymolysis, preserving heat for 20-30 min to inactivate the complex enzyme, then sieving the solution with a 200-mesh sieve while the solution is hot, taking the filtrate, and centrifuging to obtain a supernatant; and cooling the supernatant to room temperature, adding 2-3 times of ethanol for alcohol precipitation, adding water to the precipitate for redissolution, performing vacuum freeze drying, and crushing to obtain the citrus pectin.
The invention also provides the citrus pectin prepared by the preparation method.
The yield of the method is up to 25.98%, and the obtained citrus pectin has a loose and porous structure and an average molecular weight of 1 x 105g/mol, a branched region content of about 25%, a degree of esterification of 65%, and high methoxyl pectin.
The citrus pectin is applied to preparing products with intestinal probiotic functions;
the product comprises at least one of food, medicine, health product and beverage.
The citrus pectin disclosed by the invention can obviously improve the yield of short-chain fatty acids in the in-vitro anaerobic fermentation process, so that the citrus pectin has an obvious intestinal probiotic function.
The invention has the following advantages:
(1) the citrus pectin is prepared from citrus peel by an advanced technology of compound extraction of an acid extraction method, cellulase and xylanase, so that the yield of citrus pectin is increased.
(2) The invention has simple process, low production cost of citrus pectin and environmental protection, and realizes high-value utilization of citrus peel resources which are wastes of citrus processing.
(3) The citrus pectin obtained by compound extraction can obviously improve the content of short-chain fatty acid in the in-vitro anaerobic fermentation process, and has the beneficial effect of regulating intestinal microecology.
Drawings
Fig. 1 is a picture of citrus pectin obtained by compound extraction, acid extraction and enzyme extraction in the embodiment of the present invention, wherein acid extraction, enzyme extraction and compound extraction are citrus pectin obtained by acid extraction, enzyme extraction and the method of the present invention.
FIG. 2 is an atomic force microscope image of citrus pectin obtained by the complex extraction, acid extraction and enzyme extraction, respectively, in an embodiment of the present invention.
FIG. 3 is a scanning electron microscope spectrogram of citrus pectin obtained by the composite extraction, acid extraction and enzyme extraction, respectively, in an embodiment of the present invention.
FIG. 4 is a graph of in vitro fermentation characteristics of citrus pectin obtained by the combined extraction and acid extraction method and the enzyme extraction method, respectively, in an embodiment of the present invention, wherein A is the content of acetic acid; b is the content of propionic acid; c is the content of butyric acid; d is the content of total short-chain fatty acids.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Examples 1,
The preparation method of the citrus pectin comprises the following steps:
(1) pretreatment of raw materials: fresh orange peel is taken as a raw material, dried and crushed to obtain orange peel powder;
(2) preparing citrus pectin: adding water according to the feed-liquid ratio of 1g to 20mL, adjusting the pH of the mixed solution to 1 by using an oxalic acid solution, and stirring and heating for 0.5h at the temperature of 80 ℃. When the temperature of the solution is reduced to 50 ℃, adjusting the pH value of the system to 5.0 by using a sodium bicarbonate solution, adding mixed enzyme (cellulase and xylanase with the mass ratio of 240: 1) for enzymolysis, wherein the enzyme addition amount of the cellulase (the enzyme activity of the cellulase is 50000U/g, CAS # 9012-54-8; commercially available from Shanghai-sourced leaf Biotechnology Co., Ltd., product catalog number S10041-100g) is 2000U/g of citrus peel powder, the enzyme addition amount of the xylanase (the enzyme activity of the xylanase is 6000000U/g, CAS # 9025-57-4; commercially available from Shanghai-sourced leaf technology Co., Ltd., product catalog number S10108-25g) is 1000U/g of citrus peel powder, and the enzymolysis temperature is 50 ℃ and the enzymolysis time is 1 h. After the enzymolysis is finished, the solution is heated to boil and is kept for 30min to inactivate the enzyme. Passing through 200 mesh bolting silk while it is hot, centrifuging the filtrate at 5000r/min to obtain supernatant. And after the supernatant is cooled to room temperature, adding 2 times of ethanol for alcohol precipitation, adding water into the precipitate for redissolving, then carrying out vacuum freeze drying, and crushing by a crusher to obtain the citrus pectin.
Examples 2,
The preparation method of the citrus pectin comprises the following steps:
(1) pretreatment of raw materials: fresh orange peel is taken as a raw material, dried and crushed to obtain orange peel powder;
(2) preparing citrus pectin: adding water according to the feed-liquid ratio of 1g to 25mL, adjusting the pH of the mixed solution to 2 by using an oxalic acid solution, and stirring and heating for 1h at the temperature of 90 ℃. And (2) when the temperature of the solution is reduced to 50 ℃, adjusting the pH of the system to 5.0 by using a sodium bicarbonate solution, adding mixed enzyme (cellulose and xylanase in a mass ratio of 240: 1) for enzymolysis, wherein the enzyme adding amount of the cellulose is 3000U/g of the citrus peel powder, the enzyme adding amount of the xylanase is 1500U/g of the citrus peel powder, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2 hours. After the enzymolysis is finished, the solution is heated to boil and is kept for 30min to inactivate the enzyme. Passing through 200 mesh bolting silk while it is hot, centrifuging the filtrate at 5000r/min to obtain supernatant. And after the supernatant is cooled to room temperature, adding 2 times of ethanol for alcohol precipitation, adding water into the precipitate for redissolving, then carrying out vacuum freeze drying, and crushing by a crusher to obtain the citrus pectin.
Examples 3,
The preparation method of the citrus pectin comprises the following steps:
(1) pretreatment of raw materials: fresh orange peel is taken as a raw material, dried and crushed to obtain orange peel powder;
(2) preparing citrus pectin: adding water according to the feed-liquid ratio of 1g to 30mL, adjusting the pH of the mixed solution to 3 by using an oxalic acid solution, and stirring and heating for 1.5h at the temperature of 100 ℃. And (3) when the temperature of the solution is reduced to 50 ℃, adjusting the pH of the system to 5.0 by using a sodium bicarbonate solution, adding mixed enzyme (cellulose and xylanase in a mass ratio of 240: 1) for enzymolysis, wherein the enzyme adding amount of the cellulose is 4000U/g of the citrus peel powder, the enzyme adding amount of the xylanase is 2000U/g of the citrus peel powder, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 3 hours. After the enzymolysis is finished, the solution is heated to boil and is kept for 30min to inactivate the enzyme. Passing through 200 mesh bolting silk while it is hot, centrifuging the filtrate at 5000r/min to obtain supernatant. And after the supernatant is cooled to room temperature, adding 2 times of ethanol for alcohol precipitation, adding water into the precipitate for redissolving, then carrying out vacuum freeze drying, and crushing by a crusher to obtain the citrus pectin.
The citrus pectin was characterized as follows:
(1) physical and chemical property characterization: adding 5mL of trifluoroacetic acid into 10mg of citrus pectin, carrying out acidolysis at 120 ℃ for 1.5h, blowing the trifluoroacetic acid by using a nitrogen blowing instrument, carrying out constant volume to 10mL, and measuring the monosaccharide composition by adopting ion chromatography. 5mg of citrus pectin was dissolved in 1mg/mL of NaCl 0.1M, passed through a 0.22 μ M microfiltration membrane, and the molecular weight was measured by SEC-MALLS at a flow rate of 0.5 mL/min. And (3) measuring the esterification degree of the citrus pectin by adopting a titration method. The results are shown in Table 1.
(2) Orange pectin branch condition characterization: citrus pectin (15. mu.g/mL) was stirred at 70 ℃ for 6 h. Adding 5 μ L to mica plate, blow drying, and observing the branch condition of citrus pectin with atomic force microscope. As shown in fig. 2, it can be seen from fig. 2 that the citrus pectin branches obtained by the complex extraction of the present invention are more abundant than those obtained by the single extraction method (acid method and enzyme method).
(3) Characterization by a scanning electron microscope: a proper amount of citrus pectin is adhered to a sample table attached with a copper adhesive tape, and the sample table is placed in an ion sputtering instrument and plated with a layer of conductive gold powder. Then, the film is placed under a scanning electron microscope for observation. The working conditions are as follows: accelerating voltage of 15kV, observing visual field under 3000 times, selecting proper visual field to take picture and record, taking picture of each sample for 3 times, and eliminating sample interference and system error. The results are shown in fig. 3, and it is clear from fig. 3 that the citrus pectin obtained by the complex extraction of the present invention has many surface pores and a more porous structure.
FIG. 4 is a graph of in vitro fermentation characteristics of citrus pectin obtained in example 1 of the present invention versus citrus pectin obtained in a comparative example. As can be seen from fig. 4, compared with the acid method and the enzyme method, the amount of acetic acid, propionic acid and butyric acid produced by the in vitro fermentation of the citrus pectin obtained by the complex extraction of the present invention is significantly increased, which indicates that the in vitro fermentation characteristic of the citrus pectin can be significantly improved by the complex extraction of the present invention.
TABLE 1 Physics and chemical Properties of Citrus pectin
From the above, the structure and intestinal probiotic activity results of citrus pectin are as follows:
the obtained citrus pectin has yield up to 25.98%, loose and porous structure, and molecular weight of about 1 × 105g/mol, the content of branched chain area is about 25 percent, the esterification degree is 65 percent, and the pectin is high methoxyl pectin and has remarkable intestinal probiotic property.
Comparative examples 1,
Obtaining the citrus pectin acid-extracted in figure 1, the acid extraction method comprises the following steps: adding water according to the material-liquid ratio of 1: 20-1: 30, adjusting the pH of the mixed solution to 1-3 by using an acid solution, and stirring and heating for 0.5-1.5 h at the temperature of 80-100 ℃. Passing through 200 mesh bolting silk while it is hot, centrifuging the filtrate at 5000r/min to obtain supernatant. And after the supernatant is cooled to room temperature, adding 2-3 times of ethanol for alcohol precipitation, adding water into the precipitate for redissolution, then carrying out vacuum freeze drying, and crushing by a crusher to obtain the acid-extracted citrus pectin.
Comparative examples 2,
Obtaining the citrus pectin enzymatically extracted in figure 1, the steps of the enzymatic extraction method: adding water according to the feed-liquid ratio of 1: 20-1: 30, adjusting the temperature of the solution to 45-55 ℃, adjusting the pH of the system to 4.5-5.5 by using an alkali solution, and adding cellulase for enzymolysis for 8-10 h. And after the enzymolysis is finished, heating and boiling the solution, and preserving the heat for 20-30 min to inactivate the enzyme. Passing through 200 mesh bolting silk while it is hot, centrifuging the filtrate at 5000r/min to obtain supernatant. And after the supernatant is cooled to room temperature, adding 2-3 times of ethanol for alcohol precipitation, adding water into the precipitate for redissolution, then carrying out vacuum freeze drying, and crushing by a crusher to obtain the enzyme-extracted citrus pectin.
Claims (4)
1. Application of citrus pectin in preparing product with intestinal canal probiotic function;
the product comprises at least one of food, medicine, health product and beverage;
the preparation method of the citrus pectin comprises the following steps: mixing the orange peel powder with water, adding an acid solution to adjust the pH value, and reacting; then adjusting the pH of the system with an alkali solution, and adding a complex enzyme for enzymolysis to obtain citrus pectin;
adjusting the pH value of the acid solution to 1-3;
adjusting the pH value of the system to 4.5-5.5 by the alkali solution;
the compound enzyme is cellulase and xylanase in a mass ratio of 240: 1; wherein the enzyme adding amount of the cellulase is 2000-4000U/g of the citrus peel powder, and the enzyme adding amount of the xylanase is 1000-2000U/g of the citrus peel powder;
the reaction conditions after adding the acid solution to adjust the pH were as follows: the reaction temperature is 80-100 ℃, the reaction time is 0.5-1.5 h, and the temperature is reduced to 40-60 ℃ after the reaction is finished;
the enzymolysis time is 1-4 h; the temperature of enzymolysis is 45-55 ℃.
2. Use according to claim 1, characterized in that: the citrus peel powder is prepared by drying and crushing fresh citrus peel;
the mass volume ratio of the citrus peel powder to the water is 1g: 20-30 mL.
3. Use according to claim 1 or 2, characterized in that: the acid solution is an aqueous solution of oxalic acid, acetic acid or tartaric acid;
the alkali solution is at least one aqueous solution of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide.
4. Use according to claim 1 or 2, characterized in that: after the enzymolysis is finished, the method also comprises the following post-treatment steps: heating and boiling the solution after enzymolysis, preserving heat for 20-30 min to inactivate the complex enzyme, then sieving the solution with a 200-mesh sieve while the solution is hot, taking the filtrate, and centrifuging to obtain a supernatant; and cooling the supernatant to room temperature, adding 2-3 times of ethanol for alcohol precipitation, adding water to the precipitate for redissolution, performing vacuum freeze drying, and crushing to obtain the citrus pectin.
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| CN103641932A (en) * | 2013-11-27 | 2014-03-19 | 威海市桢昊生物技术有限公司 | Method for extraction of pectin from orange peels |
| CN105237654A (en) * | 2015-11-16 | 2016-01-13 | 陈兴春 | Method for extracting pectin from orange peel |
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