CN114560961A - Method for extracting low-molecular-weight pectin from banana peel - Google Patents
Method for extracting low-molecular-weight pectin from banana peel Download PDFInfo
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- CN114560961A CN114560961A CN202210421838.2A CN202210421838A CN114560961A CN 114560961 A CN114560961 A CN 114560961A CN 202210421838 A CN202210421838 A CN 202210421838A CN 114560961 A CN114560961 A CN 114560961A
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- pectin
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- banana peel
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- enzymolysis
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- 229920001277 pectin Polymers 0.000 title claims abstract description 70
- 235000010987 pectin Nutrition 0.000 title claims abstract description 70
- 239000001814 pectin Substances 0.000 title claims abstract description 70
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 40
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 60
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 29
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000001556 precipitation Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000012869 ethanol precipitation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 abstract description 28
- 239000000284 extract Substances 0.000 abstract description 4
- 238000000874 microwave-assisted extraction Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 25
- 230000000052 comparative effect Effects 0.000 description 16
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical class OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 229920000869 Homopolysaccharide Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- FOIXSVOLVBLSDH-UHFFFAOYSA-N Silver ion Chemical compound [Ag+] FOIXSVOLVBLSDH-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229940040387 citrus pectin Drugs 0.000 description 1
- 239000009194 citrus pectin Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/10—Process efficiency
Abstract
The invention belongs to the field of pectin extraction methods, and particularly relates to a method for extracting low-molecular-weight pectin from banana peel. Comprises the steps of treating banana peel by tea polyphenol, carrying out enzymolysis by utilizing an enzymolysis preparation, extracting pectin by combining microwave, carrying out alcohol precipitation, filtering and drying to obtain low-molecular-weight pectin. The invention extracts low molecular pectin by combining enzymolysis with a microwave extraction method, avoids banana peel oxidation by using tea polyphenol, retains pectin, finally obtains low molecular pectin with molecular weight lower than 3kD, and has high extraction rate.
Description
Technical Field
The invention belongs to the field of pectin extraction methods, and particularly relates to a method for extracting low-molecular-weight pectin from banana peel.
Background
Pectin is a type of heteropolysaccharide widely present in the primary wall and the intermediate sheet layer of plant cell walls, and consists of two types, namely, homopolysaccharide and heteropolysaccharide. They are mostly present in plant cell walls and cell inner layers, and are abundantly present in pericarp of citrus, lemon, grapefruit, etc. The nano-silver nano-particles are white to yellow powder, have the relative molecular mass of about 20000-400000 and are tasteless.
The micromolecular Pectin is called Modified Citrus Pectin (MCP for short) or Low Molecular Citrus Pectin (LCP for short), is a polysaccharide compound MCP which is extracted from peels and pulps of oranges, lemons, oranges and grapefruits and takes galactose as a main component, has various pharmacological effects of resisting tumors, aging, viruses, inflammation, ulcer, blood sugar, blood fat, blood coagulation, improving immune function and the like, and is more and more concerned by people. The micromolecule pectin MCP mainly has the functions of preventing and resisting cancers, regulating cardiovascular system, removing heavy metals, improving the life quality of diabetics, dispelling the effect of alcohol and the like.
At present, the extraction of low molecular pectin generally adopts a single acid extraction method or an alcohol extraction method, the extraction rate of the acid extraction method is low, and although the alcohol extraction method can increase the extraction rate, the ethanol dosage is very large, and the recovery difficulty is large.
Disclosure of Invention
The method for extracting the low-molecular pectin from the banana peel can efficiently extract the low-molecular pectin with the molecular weight lower than 3 kD.
The invention provides a method for extracting low-molecular pectin from banana peel, which comprises the following steps:
s1, raw material treatment: cutting fresh yellow banana peel, placing in a container, adding tea polyphenols, adding 40-50 deg.C water, soaking, and grinding;
s2, adding an enzymolysis preparation into the banana peel treated in the S1, uniformly mixing, performing enzymolysis for 1-2h at 50-55 ℃, and then treating for 5-6min under the microwave of 430-450MHz to obtain an extracting solution;
the enzymolysis preparation is prepared from pectinase, cellulase and deionized water according to a mass ratio of 0.1: 0.1: 800-900;
s3, carrying out ultrafiltration concentration on the extracting solution, adding ethanol into the obtained concentrated solution for precipitation, filtering and drying to obtain the micromolecule pectin, wherein the molecular weight cut-off of the ultrafiltration membrane is 3 kD.
Preferably, in S1, the mass ratio of banana peel to tea polyphenol is 30: 4-6.
Preferably, in S1, the soaking time is 50-60 min.
Preferably, in S2, the dosage ratio of the banana peel to the enzymolysis preparation is 3 g: 4-6 mL.
Preferably, the enzymolysis temperature is 55 ℃ and the enzymolysis time is 1 h.
Preferably, in S2, the microwave treatment condition is 430MHz for 5 min.
Preferably, in S3, the volume fraction of ethanol is 80-85%.
Preferably, the volume ratio of the concentrated solution to the ethanol is 1: 2-3.
Preferably, in S3, the ethanol precipitation temperature is 25-30 ℃, and the ethanol precipitation time is 2-3 h.
Preferably, in S3, the drying temperature is 55-65 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the method, the banana peel is treated by the tea polyphenol, so that the banana peel is prevented from being oxidized, and pectin is prevented from being lost in advance.
2. The invention extracts low molecular pectin by combining enzymolysis with a microwave extraction method, simultaneously utilizes tea polyphenol to avoid banana peel oxidation, retains pectin, finally obtains low molecular pectin with the molecular weight lower than 3kD, and has high extraction rate which reaches 3.08%;
3. when the banana peel is treated by the tea polyphenol, the optimal mass ratio of the banana peel to the tea polyphenol is 30: 4, the optimal condition of microwave treatment is 430MHz treatment for 5 min.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. The experimental methods described in the examples of the present invention are all conventional methods unless otherwise specified.
Example 1
A method for extracting low molecular pectin from banana peel comprises the following steps:
s1, raw material treatment: taking 100g of fresh yellow banana peel, quickly cutting the banana peel into pieces, placing the banana peel into a container, and adding tea polyphenol, wherein the mass ratio of the banana peel to the tea polyphenol is 30: 4, adding warm boiled water at 50 ℃ while stirring, soaking for 60min, draining water, and grinding for later use;
s2, treating the banana peel treated in the step S1 according to the material-liquid ratio of 3: 5, adding an enzymolysis preparation and uniformly mixing, wherein the enzymolysis preparation is prepared from pectinase, cellulase and deionized water according to a mass ratio of 0.1: 0.1: 800, uniformly mixing, performing enzymolysis at 50 ℃ for 1h, and then treating at 430MHz for 5min to obtain an extracting solution;
s3, carrying out ultrafiltration concentration on the extracting solution, wherein the molecular weight cut-off of the ultrafiltration membrane is 3kD, adding 2 times of 85% ethanol into the obtained concentrated solution, precipitating for 3h at 25 ℃, filtering, and drying at 55 ℃ to obtain the micromolecular pectin.
Example 2
A method for extracting low molecular pectin from banana peel comprises the following steps:
s1, raw material treatment: taking 100g of fresh yellow banana peel, quickly cutting the banana peel into pieces, placing the banana peel into a container, and adding tea polyphenol, wherein the mass ratio of the banana peel to the tea polyphenol is 30: 6, adding warm boiled water at 40 ℃ while stirring, soaking for 50min, draining water, and grinding for later use;
s2, treating the banana peel treated in the step S1 according to the material-liquid ratio of 3: 6, adding an enzymolysis preparation and uniformly mixing, wherein the enzymolysis preparation is prepared from pectinase, cellulase and deionized water according to a mass ratio of 0.1: 0.1: 900, uniformly mixing, performing enzymolysis at 55 ℃ for 1.5h, and then treating at 450MHz for 5min to obtain an extracting solution;
s3, carrying out ultrafiltration concentration on the extracting solution, wherein the molecular weight cut-off of the ultrafiltration membrane is 3kD, adding 3 times of ethanol with the volume fraction of 80% into the obtained concentrated solution, precipitating for 3h at 30 ℃, filtering, and drying at 65 ℃ to obtain the micromolecule pectin.
Example 3
A method for extracting low molecular pectin from banana peel comprises the following steps:
s1, raw material treatment: taking 100g of fresh yellow banana peel, quickly cutting the banana peel into pieces, placing the banana peel into a container, and adding tea polyphenol, wherein the mass ratio of the banana peel to the tea polyphenol is 30: 5, adding warm boiled water at 45 ℃ while stirring, soaking for 55min, draining water, and grinding for later use;
s2, treating the banana peel treated in the step S1 according to the material-liquid ratio of 3: 4, adding an enzymolysis preparation and uniformly mixing, wherein the enzymolysis preparation is prepared from pectinase, cellulase and deionized water according to a mass ratio of 0.1: 0.1: 850, uniformly mixing, performing enzymolysis at 50 ℃ for 2h, and then treating at 440MHz for 6min to obtain an extracting solution;
s3, carrying out ultrafiltration concentration on the extracting solution, wherein the molecular weight cut-off of the ultrafiltration membrane is 3kD, adding 3 times of ethanol with the volume fraction of 85% into the obtained concentrated solution, precipitating for 3 hours at 28 ℃, filtering, and drying at 60 ℃ to obtain the micromolecule pectin.
Example 4
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the microwave treatment condition is 440MHz treatment for 5 min.
Example 5
The method for extracting the low-molecular pectin from the banana peels basically comprises the following steps of example 1:
the microwave treatment condition is 450MHz treatment for 5 min.
Example 6
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 5.
example 7
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 6.
comparative example 1
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
in S2, the enzymolysis preparation treatment process is removed, and the microwave treatment is directly used.
Comparative example 2
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
in S2, the microwave treatment process is eliminated, and only the enzymolysis preparation treatment process is reserved.
Comparative example 3
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the tea polyphenol treatment in S1 was removed, and the treatment was started directly from step S2.
Comparative example 4
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 2.
comparative example 5
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 3.
comparative example 6
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 7.
comparative example 7
The method for extracting the low-molecular pectin from the banana peel basically comprises the following steps of example 1:
the mass ratio of the banana peel to the tea polyphenol is 30: 8.
the above embodiments are representative specific embodiments of the technical scheme provided by the invention, the content of extracted pectin is determined according to 2010 standard of Chinese pharmacopoeia method, and the extraction rate of pectin is calculated according to the following formula;
the extraction rate of pectin is as follows: dp is B/E is 100%
Wherein Dp represents the extraction rate of pectin, B represents the amount of extracted pectin (g), and E represents the amount of raw material (g).
Table 1 extraction rate of low molecular pectin from banana peel by the method of the present invention
| Grouping | Pectin content (g) | Pectin extraction Rate (%) |
| Example 1 | 3.08g | 3.08％ |
| Example 2 | 2.50g | 2.50％ |
| Example 3 | 2.52g | 2.52％ |
| Example 4 | 2.66g | 2.66％ |
| Example 5 | 2.58g | 2.58％ |
| Example 6 | 2.87g | 2.87％ |
| Example 7 | 2.79g | 2.79％ |
| Comparative example 1 | 1.23g | 1.23％ |
| Comparative example 2 | 1.14g | 1.14％ |
| Comparative example 3 | 1.42g | 1.42％ |
| Comparative example 4 | 2.12g | 2.12％ |
| Comparative example 5 | 2.37g | 2.37％ |
| Comparative example 6 | 2.42g | 2.42％ |
| Comparative example 7 | 2.08g | 2.08％ |
As can be seen from table 1, the extraction rates of the low molecular pectin extracted by the methods of examples 1 to 7 of the present invention are all above 2.50%, wherein the extraction rate of the pectin of example 1 is the highest, and the extraction rate of the pectin is 3.08%, which indicates that the extraction method of the present invention can efficiently extract the low molecular pectin;
by comparing example 1, example 6, example 7 and comparative examples 4 to 7, the ratio of banana peel to tea polyphenol by mass was found to be 30: 4 is the optimum ratio, the extraction rate is the highest (3.08%), and then example 6 (2.87%) and example 7 (2.79%), and when the mass ratio of banana peel to tea polyphenol is greater than 30: 4 or less than 30: 6 hours, the extraction rate of the low molecular pectin is greatly reduced and is only 2.08% -2.42%, which shows that the mass ratio of the banana peel and the tea polyphenol has obvious influence on the extraction rate of the low molecular pectin;
compared with the example 1, the example 4 and the example 5, the optimal condition of the microwave treatment is 430MHz treatment for 5min, when other conditions are the same, the extraction rate of the low molecular pectin is 2.66% when the microwave treatment condition is 440MHz treatment for 5min, when other conditions are the same, the extraction rate of the low molecular pectin is 2.58% when the microwave treatment condition is 450MHz treatment for 5min, and the extraction rates of the low molecular pectin in the example 4 and the example 5 are lower than those in the example 1;
as can be seen from the comparison between example 1 and comparative examples 1-3, the extraction rate of low molecular pectin is greatly affected and reduced by the raw material treatment of tea polyphenol, the enzymolysis of the enzymolysis preparation and the microwave treatment.
In conclusion, the low-molecular pectin is finally obtained by treating the raw materials with tea polyphenol, performing enzymolysis by using an enzymolysis preparation and then combining microwave treatment, and the extraction rate is more than 2.50%.
It should be noted that the tea polyphenols used in the present invention were purchased from north Hebei Koron Biotech, Inc.
It should be noted that the steps and methods adopted in the claims of the present invention are the same as those of the above-mentioned embodiments, and for the sake of avoiding redundancy, the present invention describes the preferred embodiments, but those skilled in the art can make other changes and modifications to these embodiments once they learn the basic inventive concept. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. A method for extracting low molecular pectin from banana peels is characterized by comprising the following steps:
s1, raw material treatment: cutting fresh yellow banana peel, placing in a container, adding tea polyphenols, adding 40-50 deg.C water, soaking, and grinding;
s2, adding an enzymolysis preparation into the banana peel treated by the S1, uniformly mixing, performing enzymolysis for 1-2h at 50-55 ℃, and then treating for 5-6min under the microwave of 430-450MHz to obtain an extracting solution;
the enzymolysis preparation is prepared from pectinase, cellulase and deionized water according to a mass ratio of 0.1: 0.1: 800-900 mixing;
s3, carrying out ultrafiltration concentration on the extracting solution, adding ethanol into the obtained concentrated solution for precipitation, filtering and drying to obtain the micromolecule pectin, wherein the molecular weight cut-off of the ultrafiltration membrane is 3 kD.
2. The method for extracting low molecular pectin according to claim 1, wherein in S1, the mass ratio of banana peel to tea polyphenol is 30: 4-6.
3. The method for extracting low molecular pectin according to claim 1, wherein the soaking time in S1 is 50-60 min.
4. The method for extracting low molecular pectin according to claim 1, wherein in S2, the ratio of the banana peel to the enzymolysis preparation is 3 g: 4-6 mL.
5. The method for extracting low molecular pectin according to claim 4, wherein the enzymolysis temperature is 55 ℃ and the enzymolysis time is 1 h.
6. The method for extracting low molecular pectin according to claim 1, wherein in S2, the microwave treatment condition is 430MHz for 5 min.
7. The method for extracting low molecular pectin according to claim 1, wherein the volume fraction of ethanol in S3 is 80-85%.
8. The method for extracting low molecular pectin according to claim 7, wherein the volume ratio of the concentrated solution to ethanol is 1: 2-3.
9. The method for extracting low molecular pectin according to claim 1, wherein in S3, the ethanol precipitation temperature is 25-30 ℃ and the ethanol precipitation time is 2-3 h.
10. The method for extracting low molecular pectin according to claim 1, wherein the drying temperature in S3 is 55-65 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009007964A2 (en) * | 2007-07-09 | 2009-01-15 | Yeda Research And Development Co. Ltd. | Pectin methyl esterase-inhibiting polyphenolic flavonoids and use thereof |
| CN103923231A (en) * | 2014-04-18 | 2014-07-16 | 中国科学院烟台海岸带研究所 | Method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives |
| CN111500656A (en) * | 2020-04-14 | 2020-08-07 | 广西农业职业技术学院 | Method for extracting low-molecular-weight pectin from banana peel |
-
2022
- 2022-04-21 CN CN202210421838.2A patent/CN114560961A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009007964A2 (en) * | 2007-07-09 | 2009-01-15 | Yeda Research And Development Co. Ltd. | Pectin methyl esterase-inhibiting polyphenolic flavonoids and use thereof |
| CN103923231A (en) * | 2014-04-18 | 2014-07-16 | 中国科学院烟台海岸带研究所 | Method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives |
| CN111500656A (en) * | 2020-04-14 | 2020-08-07 | 广西农业职业技术学院 | Method for extracting low-molecular-weight pectin from banana peel |
Non-Patent Citations (2)
| Title |
|---|
| 赵广河等: ""酸法与酶法提取香蕉皮果胶工艺比较"", 《广东农业科学》 * |
| 马惠玲等主编: "《果品贮藏与加工技术》", 31 January 2012, 中国轻工业出版社 * |
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