CN114835832A - Method for extracting pectin from fresh orange peel - Google Patents
Method for extracting pectin from fresh orange peel Download PDFInfo
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- CN114835832A CN114835832A CN202210508614.5A CN202210508614A CN114835832A CN 114835832 A CN114835832 A CN 114835832A CN 202210508614 A CN202210508614 A CN 202210508614A CN 114835832 A CN114835832 A CN 114835832A
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- pectin
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- drying
- orange peel
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- 235000010987 pectin Nutrition 0.000 title claims abstract description 59
- 229920001277 pectin Polymers 0.000 title claims abstract description 59
- 239000001814 pectin Substances 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 239000012467 final product Substances 0.000 claims abstract description 7
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 17
- 235000020971 citrus fruits Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 241000207199 Citrus Species 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 2
- 241001672694 Citrus reticulata Species 0.000 description 8
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 3
- 241000220225 Malus Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- MINJGYRWHNAENM-WQLSENKSSA-N (4z)-2,5,9-trimethyldeca-4,9-dienal Chemical compound O=CC(C)C\C=C(\C)CCCC(C)=C MINJGYRWHNAENM-WQLSENKSSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 229940075522 antidotes Drugs 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 229940125722 laxative agent Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a method for extracting pectin from fresh orange peel, which comprises the following steps: crushing, squeezing, cleaning, extracting pectin, separating, decolorizing, concentrating, precipitating and drying. The method can fully utilize the fresh orange peel produced by an orange can factory, avoids resource waste, adopts the method to extract the product pectin with high added value, and the final product meets the national standard GB25533-2010 and has good market prospect.
Description
Technical Field
The invention relates to the technical field of pectin extraction, and particularly relates to a method for extracting pectin from fresh orange peel.
Background
Pectin is widely present in plant tissues, mainly forms a middle layer of cell walls, plays roles in tissue hardening and moisture retention, is one of main components of dietary fibers, has the efficacies of diarrhea resistance, cancer resistance, diabetes treatment and the like, is used for manufacturing laxatives, hemostats, toxic metal antidotes and the like in the medical industry, has good gelling property and emulsification stability, and is widely used in the production of jelly, jam, yoghourt and fruit juice.
The peels of oranges, lemons, apples and the like all contain pectin, pectin is extracted from apple peel dry residues, orange peel dry residues and lemon peel dry residues in a domestic pectin processing factory, 25% of the peels of oranges (wide-peel oranges) can be obtained in a domestic orange can processing factory and orange cans, and because a system extraction method is not available, fresh orange peels can only be dried and then used as spices for processing, so that the product value is low.
Disclosure of Invention
The invention aims to provide a method for extracting pectin from fresh citrus peel aiming at single treatment method of the fresh citrus peel in domestic citrus can processing factories so as to solve the defects in the prior art.
In order to achieve the above purpose, the invention provides the following technical scheme:
a method for extracting pectin from fresh orange peel comprises the following steps:
s1, crushing, extruding and cleaning: adding water into fresh orange peel, crushing into long strips, and extruding;
s2, pectin extraction: cleaning and extruding fresh orange peel, mixing with a certain amount of hot water, adding acid to adjust pH, and stirring at constant temperature to extract pectin;
s3, separation: separating with a centrifuge, collecting separated liquid, subjecting the separated liquid to suction filtration with filter aid-coated Buchner funnel for clarification, and collecting clarified liquid;
s4, decoloring: removing pigment in the clarified liquid by using resin;
s5, concentration: concentrating the obtained filtrate at low temperature in a vacuum concentration device by 4-10 times;
s6, precipitation: adding ethanol into the concentrated solution, stirring, collecting pectin, precipitating, washing with ethanol for 2-4 times, and filtering to obtain pectin;
s7, drying: drying the filtered pectin in a drying oven, pulverizing, and packaging to obtain the final product.
Further, in the step S1, the fresh orange is a wide-peel orange, and is crushed into long strips with a cost rate of 0.4-0.8 cm.
Further, in the step S1, the extrusion mode is screw extrusion, and the moisture content after extrusion is controlled to be 75% -85%.
Further, in the step S2, the ratio of the fresh orange peel after extrusion to the hot water is 1: 6-9.
Further, in the step S2, the pH value is adjusted to 1-3, the temperature is kept at 65-95 ℃, the stirring is carried out, and the extraction time is 1.5-8 h.
Further, in the step S3, the rotation speed of the centrifuge is 4000 rpm, and the centrifugation time is 10 min.
Further, in the step S3, the filter aid is diatomite.
Further, in the step S5, the temperature of the low-temperature concentration is 70 to 80 ℃.
Further, in the step S6, 80 to 95% alcohol is added to the concentrated solution until the alcohol content reaches 40 to 50%;
in step S6, a centrifuge or a filter press is used for filtration.
Further, in the step S7, the drying temperature is 70-90 ℃, and the drying time is 2-5h until the water content of the pectin is less than or equal to 10%.
Compared with the prior art, the invention has the advantages that:
1. the method can fully utilize the fresh orange peel produced by an orange can factory, avoids resource waste, adopts the method to extract the product pectin with high added value, and the final product meets the national standard GB25533-2010 and has good market prospect.
2. At present, pectin is extracted from apple peel dry residue, orange peel dry residue and lemon peel dry residue in a domestic pectin processing factory, and the method directly adopts fresh orange peel to extract pectin, so that the peel drying link is reduced, the raw material cost is greatly reduced, and the economic benefit is improved.
3. The method is used for crushing, extruding and cleaning fresh orange peel, removing impurities such as dust, pigment, essential oil and the like, and improving the yield of pectin, the product quality and the like.
4. The method adopts resin for adsorption and decoloration, can effectively remove the residual pigment in the pectin solution, and finally has good color of the pectin product.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further specifically described below by examples.
Example 1
The method for extracting pectin from fresh citrus peel comprises the following steps:
crushing, extruding and cleaning: adding water into fresh mandarin orange peel (Zhejiang Ninghai mandarin orange), crushing into long strips with width of 0.6cm, and screw extruding to obtain fresh mandarin orange peel with water content of 77%.
Extracting pectin: cleaning the squeezed fresh orange peel, adding 6 times of hot water after metering, adding acid to adjust the pH value to 1.5, keeping the temperature at 90 ℃, stirring, and extracting for 2 hours.
Separation: centrifuging at 4000 rpm for 10min by a centrifuge, collecting separated liquid, performing suction filtration on the separated liquid by a kieselguhr coated filter, clarifying, and collecting clarified liquid.
And (3) decoloring: and removing pigment in the clear solution by using resin.
Concentration: and (4) placing the obtained filtrate in a vacuum concentration device, concentrating at a low temperature of 75 ℃, and concentrating by 4 times.
And (3) precipitation: adding 95% ethanol into the concentrated solution, stirring, collecting pectin, precipitating, washing with 95% ethanol for 3 times, and filtering with centrifuge or filter press to obtain pectin.
And (3) drying: drying the filtered pectin at 80 deg.C for 3 hr until the water content of the pectin is 6%, pulverizing, and packaging to obtain the final product. The pectin yield was 1.8%, the pectin was a white powder, and the total galacturonic acid GA was 90%.
Example 2
The method for extracting pectin from fresh citrus peel comprises the following steps:
crushing, extruding and cleaning: adding water into fresh mandarin orange peel (Trimenal mandarin orange of Taizhou, Zhejiang), crushing into long strips with width of 0.4cm, and screw extruding to obtain fresh mandarin orange peel with water content of 83%.
Extracting pectin: cleaning squeezed fresh orange peel, adding 7 times of hot water after metering, adding acid to adjust to pH2.0, stirring at 85 deg.C, and extracting for 4 hr.
Separation: centrifuging at 4000 rpm for 10min by a centrifuge, collecting separated liquid, performing suction filtration on the separated liquid by a kieselguhr coated filter, clarifying, and collecting clarified liquid.
And (3) decoloring: and removing the pigment in the clear solution by using resin.
Concentration: and (4) placing the obtained filtrate in a vacuum concentration device, concentrating at low temperature of 70 ℃, and concentrating by 6 times.
And (3) precipitation: adding 90% ethanol into the concentrated solution, stirring, collecting pectin, precipitating, washing with 90% ethanol for 2 times, and filtering with centrifuge or filter press to obtain pectin.
And (3) drying: drying the filtered pectin at 70 deg.C for 5 hr until the water content of the pectin is 8%, pulverizing, and packaging to obtain the final product. The pectin yield was 2.0%, the pectin was a white powder and the total galacturonic acid GA was 88%.
Example 3
The method for extracting pectin from fresh citrus peel comprises the following steps:
crushing, extruding and cleaning: adding water into fresh mandarin orange peel (Yuan Jiang honey orange), crushing into long strips with width of 0.8cm, and screw extruding to obtain fresh mandarin orange peel with water content of 80%.
Extracting pectin: cleaning the squeezed fresh orange peel, adding 8 times of hot water after metering, adding acid to adjust the pH value to 2.5, keeping the temperature at 70 ℃, stirring, and extracting for 7 hours.
Separation: centrifuging at 4000 rpm for 10min by a centrifuge, collecting separated liquid, performing suction filtration on the separated liquid by a kieselguhr coated filter, clarifying, and collecting clarified liquid.
And (3) decoloring: and removing the pigment in the clear solution by using resin.
Concentration: and (4) placing the obtained filtrate in a vacuum concentration device, concentrating at a low temperature of 80 ℃, and concentrating by 8 times.
And (3) precipitation: adding 85% ethanol into the concentrated solution, stirring, collecting pectin, precipitating, washing with 85% ethanol for 3 times, and filtering with centrifuge or filter press to obtain pectin.
And (3) drying: drying the filtered pectin at 85 deg.C for 2 hr to water content of 5%, pulverizing, and packaging to obtain the final product. The pectin yield was 1.6%, the pectin was a white powder and total galacturonic acid GA was 85%.
In step 2 of examples 1-3, the acid added is a food grade acid in the art, but the invention is not limited thereto.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (10)
1. A method for extracting pectin from fresh orange peel is characterized by comprising the following steps:
s1, crushing, extruding and cleaning: adding water into fresh orange peel, crushing into long strips, and extruding;
s2, pectin extraction: cleaning and extruding fresh orange peel, mixing with a certain amount of hot water, adding acid to adjust pH, and stirring at constant temperature to extract pectin;
s3, separation: separating with a centrifuge, collecting separated liquid, subjecting the separated liquid to suction filtration with filter aid-coated Buchner funnel for clarification, and collecting clarified liquid;
s4, decoloring: removing pigment in the clarified liquid by using resin;
s5, concentration: concentrating the obtained filtrate at low temperature in a vacuum concentration device by 4-10 times;
s6, precipitation: adding ethanol into the concentrated solution, stirring, collecting pectin, precipitating, washing with ethanol for 2-4 times, and filtering to obtain pectin;
s7, drying: drying the filtered pectin in a drying oven, pulverizing, and packaging to obtain the final product.
2. The method as claimed in claim 1, wherein the fresh citrus fruit is a wide-peel citrus fruit, and the fresh citrus fruit is crushed into long strips with a cost rate of 0.4-0.8cm in step S1.
3. The method as claimed in claim 1, wherein the step S1 is performed by screw extrusion, and the water content is controlled to 75-85% after extrusion.
4. The method as claimed in claim 1, wherein the ratio of the squeezed fresh citrus peel to the hot water in step S2 is 1: 6-9.
5. The method for extracting pectin from fresh citrus peel as claimed in claim 1 or 4, wherein in step S2, pH is adjusted to 1-3, temperature is 65-95 deg.C, stirring is maintained, and extraction time is 1.5-8 h.
6. The method as claimed in claim 1, wherein in step S3, the rotation speed of the centrifuge is 4000 rpm, and the centrifugation time is 10 min.
7. The method as claimed in claim 1, wherein the filter aid is diatomite in step S3.
8. The method as claimed in claim 1, wherein the step S5 is carried out at a temperature of 70-80 ℃.
9. The method for extracting pectin from fresh citrus peel as claimed in claim 1, wherein in step S6, 80-95% alcohol is added to the concentrated solution until the alcohol content reaches 40-50%;
in step S6, a centrifuge or a filter press is used for filtration.
10. The method for extracting pectin from fresh citrus peel as claimed in claim 1, wherein in step S7, the drying temperature is 70-90 ℃ and the drying time is 2-5h, until the water content of pectin is less than or equal to 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210508614.5A CN114835832A (en) | 2022-05-11 | 2022-05-11 | Method for extracting pectin from fresh orange peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210508614.5A CN114835832A (en) | 2022-05-11 | 2022-05-11 | Method for extracting pectin from fresh orange peel |
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| Publication Number | Publication Date |
|---|---|
| CN114835832A true CN114835832A (en) | 2022-08-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210508614.5A Pending CN114835832A (en) | 2022-05-11 | 2022-05-11 | Method for extracting pectin from fresh orange peel |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063803A (en) * | 1991-02-02 | 1992-08-26 | 华南热带作物产品加工设计研究所 | From citrous fruit peels such as orange peel, obtain through refining the method for high-quality pectin |
| 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 |
| CN104004592A (en) * | 2014-06-11 | 2014-08-27 | 湖南鑫利生物科技有限公司 | Method for simultaneously extracting essential oil and pectin from fresh citrus peels |
| CN104592416A (en) * | 2015-01-04 | 2015-05-06 | 砀山海升果胶有限责任公司 | High-quality natural pectin extraction technology |
-
2022
- 2022-05-11 CN CN202210508614.5A patent/CN114835832A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063803A (en) * | 1991-02-02 | 1992-08-26 | 华南热带作物产品加工设计研究所 | From citrous fruit peels such as orange peel, obtain through refining the method for high-quality pectin |
| 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 |
| CN104004592A (en) * | 2014-06-11 | 2014-08-27 | 湖南鑫利生物科技有限公司 | Method for simultaneously extracting essential oil and pectin from fresh citrus peels |
| CN104592416A (en) * | 2015-01-04 | 2015-05-06 | 砀山海升果胶有限责任公司 | High-quality natural pectin extraction technology |
Non-Patent Citations (5)
| Title |
|---|
| 别雨蒙等: "柑桔皮果胶提取条件优化", 《湖北文理学院学报》 * |
| 周尽花等: "大孔吸附树脂法柚皮果胶脱色工艺研究", 《离子交换与吸附》 * |
| 左莹等: "果胶脱色技术研究进展", 《安徽农学通报(下半月刊)》 * |
| 李海林等: "《果蔬贮藏加工技术（第1版）》", 31 January 2011, 中国计量出版社 * |
| 赵文光等: "从橘皮中提取果胶", 《黑龙江生态工程职业学院学报》 * |
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