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A method for extracting pectin from eggplant fruit

A technology for extracting eggplant fruit and pectin, applied in the biological field, can solve problems such as production technology to be developed, achieve broad market prospects, economic benefits, convenient processing, and large output

Inactive Publication Date: 2016-06-01
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of production technology to extract pectin from eggplant fruit remains to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for extracting pectin from eggplant fruit, comprising the steps of:

[0033] a. Raw material pretreatment: remove the stalks and skins of fresh eggplants to obtain 30 g of pure eggplant meat, and cut them into small pieces of about 0.5 cm. Heat it in boiling water for 10 minutes, remove and drain, soak in clean water for 30 minutes, rinse with water repeatedly until the solution is colorless, remove and set aside.

[0034] b. Microwave-assisted acid extraction: mix the processed eggplant raw material with water at a mass ratio of 1:3, and adjust the pH value of the solution to 2.0 with sulfuric acid. Under the condition of microwave output power of 500-600W, the heating time is 3min. The pectin extract can be obtained.

[0035] c. Filtration: The obtained pectin extract is filtered, and the filtrate is collected. The filter residue can be extracted twice according to step b, and the three filtrates are combined.

[0036] d. Concentration under reduced pressur...

Embodiment 2

[0042] A method for extracting pectin from eggplant fruit, comprising the steps of:

[0043] a. Raw material pretreatment: remove the stalks and skins of fresh eggplants to obtain 30 g of pure eggplant meat, and cut them into small pieces of about 0.5 cm. Heat it in boiling water for 10 minutes, remove and drain, soak in clean water for 30 minutes, rinse with water repeatedly until the solution is colorless, remove and set aside.

[0044] b. Microwave-assisted acid extraction: mix the treated diced eggplant raw material with water at a mass ratio of 1:5, and adjust the pH value of the solution to 3.0 with lactic acid. Under the condition of microwave output power of 500-600W, the heating time is 6min. The pectin extract can be obtained.

[0045] c. Filtration: The obtained pectin extract is filtered, and the filtrate is collected. The filter residue can be extracted twice according to step b, and the three filtrates are combined.

[0046] d. Concentration under reduced press...

Embodiment 3

[0052] A method for extracting pectin from eggplant fruit, comprising the steps of:

[0053]a. Raw material pretreatment: remove the stalks and skins of fresh eggplants to obtain 30 g of pure eggplant meat, and cut them into small pieces of about 0.5 cm. Heat it in boiling water for 10 minutes, remove and drain, soak in clean water for 30 minutes, rinse with water repeatedly until the solution is colorless, remove and set aside.

[0054] b. Microwave-assisted acid extraction: mix the processed eggplant raw material with water at a mass ratio of 1:7, and adjust the pH value of the solution to 3.5 with sulfuric acid. Under the condition of microwave output power of 500-600W, the heating time is 3min. The pectin extract can be obtained.

[0055] c. Filtration: The obtained pectin extract is filtered, and the filtrate is collected. The filter residue can be extracted twice according to step b, and the three filtrates are combined.

[0056] d. Concentration under reduced pressure...

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PUM

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Abstract

The invention relates to a method for extracting pectin from eggplant fruits. The method specifically comprises the following steps: a, pretreating raw materials; b, extracting a microwave-assisted acid; c, filtering; d, carrying out reduced pressure concentrating; e, precipitating by using ethyl alcohol; f, separating and eluting; and g, drying. The method has the advantages of environmental-friendly process, low production cost and high product purity; the eggplant pectin acquired through the method is novel natural low-ester pectin; the method not only enriches new raw materials for the production of pectin, but also provides an important way for the development of deeply-processed eggplant products with high added value, thereby having broad market prospect.

Description

technical field [0001] The present invention relates to the field of biotechnology. Specifically relates to a method for extracting pectin from eggplant fruit. Background technique [0002] Pectin is a natural polymer compound, mainly composed of galacturonic acid and other neutral sugars such as rhamnose, arabinose and galactose, which are widely found in roots, stems, leaves and fruits of plants in the cell wall. Pectin has good gelling and emulsifying stabilizing effects, and is widely used as gelling agent, thickener, stabilizer, suspending agent, emulsifier, flavor enhancer and synergist in the food industry. In addition, as the main component of dietary fiber, pectin also has the functions of detoxifying heavy metals and lowering blood sugar and blood lipids, so its application prospect in the field of medicine is quite optimistic. [0003] Eggplant (Solanum melongena L), also known as dwarf melon or six vegetables, is a common vegetable in Southeast Asia. Eggplant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 闫路娜左惠凯周泽中赵津
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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