CN112300437A - Preparation method of orange peel pectin-based porous water-absorbing edible gel - Google Patents

Preparation method of orange peel pectin-based porous water-absorbing edible gel Download PDF

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Publication number
CN112300437A
CN112300437A CN202011291028.7A CN202011291028A CN112300437A CN 112300437 A CN112300437 A CN 112300437A CN 202011291028 A CN202011291028 A CN 202011291028A CN 112300437 A CN112300437 A CN 112300437A
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China
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water
orange peel
preparation
fructose
based porous
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CN202011291028.7A
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Chinese (zh)
Inventor
宋兆萍
赵书乾
李伟
高腾达
郑德庆
刘建业
邱晶
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Qilu University of Technology
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Qilu University of Technology
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
    • C08J9/28—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof by elimination of a liquid phase from a macromolecular composition or article, e.g. drying of coagulum
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/075—Macromolecular gels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
    • C08J2305/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
    • C08K5/092—Polycarboxylic acids
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/15—Heterocyclic compounds having oxygen in the ring
    • C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
    • C08K5/1545—Six-membered rings
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/16—Nitrogen-containing compounds
    • C08K5/21—Urea; Derivatives thereof, e.g. biuret

Abstract

The invention discloses a preparation method of orange peel pectin based porous water-absorbing edible gel, which comprises the steps of dissolving fructose in deionized water, sequentially adding chitosan, citric acid and urea after complete dissolution, carrying out cross-linking reaction, pouring the obtained product into a hydrothermal kettle, then placing the hydrothermal kettle in an oven for sufficient hydrothermal reaction, taking out a sample, cooling, washing with deionized water, and carrying out freeze drying to obtain the product. The invention adopts bio-based natural degradable material-fructose as a matrix, and chitosan, citric acid and urea are added for cross-linking reaction to prepare the non-toxic, porous and edible water-absorbing gel which is degradable, edible and convenient to carry.

Description

Preparation method of orange peel pectin-based porous water-absorbing edible gel
Technical Field
The invention belongs to the technical field of preparation of high polymer materials, and particularly relates to a preparation method of an orange peel pectin-based porous water-absorbing edible gel.
Background
A gel is a hydrophilic polymer having a cross-linked network structure, which can absorb a large amount of water and retain water but is insoluble in water, and is a polymer or polymer aggregate that rapidly swells in water in equilibrium and can maintain its shape and three-dimensional spatial network structure. On the one hand, the hydrogel is solid on a macroscopic scale and has a certain shape; on the other hand, the hydrogel has solution properties on a molecular level, and water-soluble molecules can be diffused into the hydrogel. The particularity of the hydrogel structure makes the hydrogel widely used in the fields of hygiene, agriculture, gardening and the like. In recent years, new applications of hydrogel, such as controlled delivery and sustained release of drugs, sealing agents for buildings and cables, drilling fluid additives, artificial snow, storage and transportation of fruits and flowers, packaging and the like, have appeared. At present, the hydrogel is mostly applied to the aspect of sanitary products, such as disposable diapers, paper diapers, sanitary towels and the like, the dosage of the hydrogel accounts for more than 80 percent of that of the hydrogel, and widely applied synthetic hydrogels, such as cross-linked polyacrylic acid, polyacrylamide, hydrolyzed starch grafted polyacrylonitrile and the like, are generally difficult to decompose by microorganisms. Therefore, biodegradable hydrogel materials should be vigorously developed for environmental protection.
In addition, under some extreme conditions, the scarcity of water sources can cause inconvenience to humans. There is a need for a gel that absorbs and holds water and is edible, which is needed as a backup water source in special situations. Chinese patent CN102127234A discloses a superporous hydrogel containing natural plant polysaccharides, but its monomer still adopts acrylamides, acrylic acids and their derivatives, the initiator is one or more of sodium persulfate, potassium persulfate, N-tetramethylethylenediamine, and the cross-linking agent used is N, N-methylene-bisacrylamide, glutaraldehyde, formaldehyde, etc. Recently, there has been reported abroad an atmospheric water-collecting gel, i.e., a gel for producing fresh water by collecting moisture from the air, thereby realizing a sustainable water supply without geographical or hydrologic restrictions. The superabsorbent gels, which are impregnated with hygroscopic polypyrrole chloride in the hydrophilic polymer network of switchable poly-N-isopropylacrylamide, achieve efficient atmospheric water collection over a wide range of relative humidities. Based on the design, in a network structure, the synergistic effect of molecular level integration of the switchable polymers with hygroscopicity and hydrophilicity enables the interaction between gel and water molecules to be controllable, and meanwhile, efficient steam capture, in-situ water liquefaction, high-density water storage and rapid water release are achieved. However, these gels do not break through the structure of conventional water-absorbent resins, and are difficult to use as edible gels. However, the current research reports of gels with edible performance, pure natural degradable raw materials and cross-linking agent gels are not common.
Disclosure of Invention
The invention aims to provide a preparation method of an orange peel pectin based porous water-absorbing edible gel, which is used for solving the problems in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of an orange peel pectin based porous water-absorbing edible gel comprises the following steps: dissolving fructose in deionized water, sequentially adding chitosan, citric acid and urea after the fructose is completely dissolved, carrying out a crosslinking reaction, pouring the obtained product into a hydrothermal kettle, then placing the hydrothermal kettle in an oven for carrying out a sufficient hydrothermal reaction, taking out a sample, cooling, washing with deionized water, and carrying out freeze drying to obtain the fructose-containing chitosan/urea composite material.
Preferably, the mass ratio of the fructose, the deionized water, the chitosan, the citric acid and the urea is 1: 16.5-66: 0.25-2: 0.25-2: 0 to 0.5.
Preferably, the time of the crosslinking reaction is 15 minutes to 1 hour.
Preferably, the temperature of the oven is 95-105 ℃, and the time of the hydrothermal reaction is 2-4 hours.
Preferably, in order to promote the reaction, the whole reaction is carried out in a magnetic stirrer, and further, the stirring speed is 100-300 revolutions per minute.
The invention has the following advantages:
the invention adopts bio-based natural degradable material-fructose as a matrix, and chitosan, citric acid and urea are added for cross-linking reaction to prepare the non-toxic, porous and edible water-absorbing gel which is degradable, edible and convenient to carry.
In addition, the hydrothermal method is adopted for reaction, the method is simple and easy to operate, and the preparation process is pollution-free and environment-friendly.
In the preparation process, the proportion of various components, the heating temperature, the heating time and the environmental humidity are optimally selected by the inventor, and the prepared gel has the advantages of perfect structure, high yield and strong water absorption capacity.
The gel prepared by the method can carry a small amount of the gel when being inconvenient to carry a large amount of water, and can be directly eaten for supplementing water after the gel absorbs water. In addition, the gel can be placed in air to extract moisture from the air in the absence of significant surface water.
Drawings
FIG. 1 is an SEM photograph of a gel prepared in example 1.
Detailed Description
The present invention will be described in detail below with reference to specific examples. These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the following description and in the claims, the terms "include" and "comprise" are used in an open-ended fashion, and thus should be interpreted to mean "include, but not limited to. The description which follows is a preferred embodiment of the invention, but is made for the purpose of illustrating the general principles of the invention and not for the purpose of limiting the scope of the invention. The scope of the present invention is defined by the appended claims.
Example 1
At normal temperature, 1 part of fructose is added into 66 parts of deionized water, 1 part of citric acid, 0.25 part of chitosan and 0.5 part of urea are added under the stirring of 300 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 15 minutes under the stirring speed of 300 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 3.5 hours in an oven at the temperature of 100 ℃, taking out a sample, washing the sample with deionized water, and carrying out freeze drying in a vacuum drier to obtain the product. The absorption capacity of the gel at room temperature is 3400% of the dried gel, and the appearance is shown in figure 1.
Example 2
At normal temperature, 1 part of fructose is added into 16.5 parts of deionized water, 0.25 part of citric acid, 1 part of chitosan and 0.25 part of urea are added under the stirring of 200 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 15 minutes under the stirring speed of 200 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 2.5 hours in an oven at 105 ℃, taking out a sample, washing the sample with deionized water, and carrying out freeze drying in a vacuum drier to obtain the product. The absorption capacity of the gel at room temperature is measured to reach 3200 percent of the mass of the dried gel.
Example 3
At normal temperature, 1 part of fructose is added into 33 parts of deionized water, 1.5 parts of citric acid, 1.5 parts of chitosan and 0.5 part of urea are added under the stirring of 100 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 30 minutes under the stirring speed of 100 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 3 hours in a drying oven at 105 ℃, taking out a sample, washing the sample with deionized water, and carrying out freeze drying in a vacuum drying machine to obtain the product. The absorption of deionized water was measured to reach 2800% of the dried gel mass at room temperature.
Example 4
At normal temperature, 1 part of fructose is added into 66 parts of deionized water, 2 parts of citric acid, 2 parts of chitosan and 0.25 part of urea are added under the stirring of 200 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 30 minutes under the stirring speed of 200 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 4 hours in an oven at 105 ℃, taking out a sample, washing with deionized water, and carrying out freeze drying in a vacuum drier to obtain the product. The absorption capacity of deionized water is measured to reach 3000% of the dried gel mass under the condition of room temperature.
Example 5
At normal temperature, 1 part of fructose is added into 66 parts of deionized water, 1 part of citric acid, 0.25 part of chitosan and 0.5 part of urea are added under the stirring of 300 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 15 minutes under the stirring speed of 300 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 3.5 hours in an oven at the temperature of 100 ℃, taking out a sample, washing the sample with deionized water, and carrying out freeze drying in a vacuum drier to obtain the product. The absorption capacity of the gel at room temperature is measured to reach 3400 percent of the gel mass after drying. Under the constant temperature and humidity environment of 38 ℃ and 90% RH, the multiple of the collected ambient atmospheric moisture (water vapor) is 180% of the dried gel mass; under the constant temperature and humidity environment of 38 ℃ and 50% RH, the multiple of the collected ambient atmospheric moisture (water vapor) is 50% of the dried gel mass.
Example 6
At normal temperature, 1 part of fructose is added into 33 parts of deionized water, 2 parts of citric acid, 1.5 parts of chitosan and 0.5 part of urea are added under the stirring of 300 revolutions per minute, and after uniform dispersion, the mixture is stirred and reacted for 30 minutes under the stirring speed of 300 revolutions per minute. And pouring the obtained product into a hydrothermal kettle, carrying out hydrothermal reaction for 3 hours in a drying oven at 105 ℃, taking out a sample, washing the sample with deionized water, and carrying out freeze drying in a vacuum drying machine to obtain the product. Under the constant temperature and humidity environment, the multiple of the collected ambient atmospheric moisture (water vapor) is 190% of the dried gel mass; at 23 ℃, under the constant temperature and humidity environment of 23 ℃ and 50% RH, the multiple of the collected ambient atmospheric moisture (water vapor) is 72% of the dried gel mass.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (5)

1. A preparation method of an orange peel pectin based porous water-absorbing edible gel is characterized by comprising the following steps: dissolving fructose in deionized water, sequentially adding chitosan, citric acid and urea after the fructose is completely dissolved, carrying out a crosslinking reaction, pouring the obtained product into a hydrothermal kettle, then placing the hydrothermal kettle in an oven for carrying out a sufficient hydrothermal reaction, taking out a sample, cooling, washing with deionized water, and carrying out freeze drying to obtain the fructose-containing chitosan/urea composite material.
2. The preparation method of the orange peel pectin-based porous water-absorbing edible gel according to claim 1, wherein the mass ratio of the fructose, the deionized water, the chitosan, the citric acid and the urea is 1: 16.5-66: 0.25-2: 0.25-2: 0 to 0.5.
3. The method for preparing the orange peel pectin-based porous water-absorbing edible gel according to claim 1, wherein the time of the crosslinking reaction is 15 minutes to 1 hour.
4. The preparation method of the orange peel pectin-based porous water-absorbing edible gel according to claim 1, wherein the temperature of the oven is 95-105 ℃, and the time of the hydrothermal reaction is 2-4 hours.
5. The preparation method of the orange peel pectin-based porous water-absorbing edible gel according to claim 1, wherein the whole reaction is carried out in a magnetic stirrer, and the stirring speed is 100-300 revolutions per minute.
CN202011291028.7A 2020-11-17 2020-11-17 Preparation method of orange peel pectin-based porous water-absorbing edible gel Pending CN112300437A (en)

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Publication number Priority date Publication date Assignee Title
US20020048603A1 (en) * 2001-12-07 2002-04-25 Fred Burmeister Hydrogel composition
US20030224022A1 (en) * 1993-01-19 2003-12-04 Amos Nussinovitch Hydrocolloid cellular solid matrices
EP1634504A1 (en) * 2004-09-11 2006-03-15 August Töpfer & Co. (GmbH & Co.) Process for making a gelling fructose composition and composition obtained.
US20100316715A1 (en) * 2007-10-30 2010-12-16 Mats Andersson Chitosan composition
US20140057024A1 (en) * 2012-08-23 2014-02-27 The Way We See The World, LLC Edible cup and method of making the same
CN104817648A (en) * 2015-04-30 2015-08-05 广西科学院 Chitosan/5-hydroxymethylfurfural composition preparation method
CN107118286A (en) * 2017-04-27 2017-09-01 广西科学院 The preparation method of chitosan crosslinked 2,5 furans dicarbaldehyde hydrogels

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030224022A1 (en) * 1993-01-19 2003-12-04 Amos Nussinovitch Hydrocolloid cellular solid matrices
US20020048603A1 (en) * 2001-12-07 2002-04-25 Fred Burmeister Hydrogel composition
EP1634504A1 (en) * 2004-09-11 2006-03-15 August Töpfer & Co. (GmbH & Co.) Process for making a gelling fructose composition and composition obtained.
US20100316715A1 (en) * 2007-10-30 2010-12-16 Mats Andersson Chitosan composition
US20140057024A1 (en) * 2012-08-23 2014-02-27 The Way We See The World, LLC Edible cup and method of making the same
CN104817648A (en) * 2015-04-30 2015-08-05 广西科学院 Chitosan/5-hydroxymethylfurfural composition preparation method
CN107118286A (en) * 2017-04-27 2017-09-01 广西科学院 The preparation method of chitosan crosslinked 2,5 furans dicarbaldehyde hydrogels

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杨上莹 等: "柠檬酸改性壳聚糖水凝胶的制备与性能", 《功能高分子学报》 *

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