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Method for preparing pectin coproduced with synephrine from citrus fruit processing residues

A technology for processing residues and citrus, applied in the field of pectin co-production synephrine, to achieve the effects of avoiding waste of resources, improving efficiency, and reliable methods

Inactive Publication Date: 2014-10-08
ANHUI AGRICULTURAL UNIVERSITY
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Problems solved by technology

[0008] The object of the present invention is to provide a kind of method that prepares pectin co-production synephrine from the processing residue of citrus fruits, aiming at the current technology of extracting pectin and synephrine from the processing residue of citrus fruits Existing problems, propose a method that can simultaneously extract pectin and synephrine

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  • Method for preparing pectin coproduced with synephrine from citrus fruit processing residues

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Embodiment 1

[0028] After the citrus fruit processing residues are pretreated to eliminate enzymes and impurities, the pretreated raw materials are obtained for later use; to obtain 50g of pretreated raw materials, add distilled water according to the ratio of material to liquid 1:25, and then add 200ml of 95% ethanol , heated to 90° C., extracted for 1.5 h, and then centrifuged with a centrifuge at a speed of 4200 r / min for 20 min, and the obtained centrifugate became filtrate I. The filter residue is crushed into 60 mesh with a plant grinder, and distilled water is added according to the material-liquid ratio of 1:20-30, and the pH is adjusted to 1.9 with hydrochloric acid, and it is left to stand for 3 hours, and then centrifuged with a centrifuge at 4200r / min for 20 minutes, and the centrifuged upper The clear filtrate was concentrated in vacuo, added 5 times the volume of 95% alcohol, and left for 3 hours to produce a large amount of precipitation. The above static liquid was centrifug...

Embodiment 2

[0030] A method for preparing pectin co-production synephrine from citrus fruit processing residues, comprising the following steps:

[0031] (1) The processing residues of citrus fruits were rinsed three times in warm water at 55°C, and then heated to 95°C for 20 minutes to inactivate pectinase; then rinsed three times with warm water at 55°C to further wash away impurities, Dried and crushed to 80 meshes, the pretreated raw materials were obtained for future use.

[0032] (2) Add distilled water and 5 times the amount of ethanol with a concentration of 95% to the pretreated raw material according to the ratio of material to liquid 1:30, heat to 60°C, extract for 2 hours, and obtain the leaching extract;

[0033] (3) centrifuging the above-mentioned leaching extract to obtain filtrate I and filter residue;

[0034] (4) Dry the filter residue obtained in the above steps, crush it to 60 mesh, add distilled water according to the ratio of material to liquid 1: 30, adjust the pH...

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Abstract

The invention provides a method for preparing pectin coproduced with synephrine from citrus fruit processing residues. The method comprises the following extraction and separation steps: heating peel trimmings of the citrus fruit processing residues by using ethanol for extracting; centrifuging an extract to obtain filtrate I and filter residues; leaching the obtained filter residues by using water, regulating the PH by using hydrochloric acid, centrifuging, concentrating supernatant obtained by centrifuging in vacuum (recovering a solvent), and prompting precipitation by using 95 percent alcohol: standing and centrifuging to obtain filtrate II and precipitate filter residues; drying the obtained precipitate filter residues in vacuum to obtain a pectin finished product; and mixing the obtained filtrate II and filtrate I, concentrating in vacuum, removing ethanol from extract liquor, and drying in vacuum to obtain a synephrine finished product. A novel process route is designed on the basis of the characteristics of solubility of synephrine in ethanol and insolubility of pectin in ethanol. By using the method, the two products of synephrine and pectin can be obtained at the same time, meanwhile the yields of pectin and synephrine are ensured and increased, equipment is simple, operation becomes easy, and the products keep the properties of natural products and have high quality.

Description

technical field [0001] The invention relates to the fields of food industry processing and primary product processing of natural medicines, in particular to a method for preparing pectin co-production synephrine from citrus fruit processing residues. Background technique [0002] Citrus fruit processing residues - the peel contains pectin, pigments, synephrine, essential oils and other active ingredients. In recent years, the comprehensive utilization of peel and pomace has not attracted enough attention. Most of the citrus peel and other residues produced in the citrus processing process are discarded due to mildew and deterioration, which causes a great waste of resources and pollutes the environment. [0003] Synephrine was first synthesized by German scientists in 1927 ， , is distributed in the leaves and dry young fruits of Rutaceae plant lime and cactus plants in nature, and is also the main active ingredient of Chinese medicinal materials green peel, tangerine peel,...

Claims

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Application Information

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IPC IPC(8): C08B37/06C07C215/60C07C213/10
Inventor 丁之恩李箐楠张继刚丁昱徐浩方洁
Owner ANHUI AGRICULTURAL UNIVERSITY
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