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Extracting method of persimmon fruit pectin

An extraction method and pectin technology, applied in the field of persimmon pectin extraction, can solve the problems of low pectin purity, long extraction time and low extraction rate, and achieve the effects of good product quality, improved extraction rate and high purity

Active Publication Date: 2016-05-11
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods for extracting persimmon peel pectin include cellulase method, ultrafiltration method, salting out method, etc., but these methods have disadvantages such as low extraction rate, long extraction time, low pectin purity, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] (1) De-astringent persimmon fruit: harvest 8 mature astringent persimmon fruit, remove mildew and diseased fruit, and carry out CO 2 Deastringent treatment, CO 2 The concentration is 90%-95%, the airtight treatment time is 24h, the treatment temperature is 20℃, and then the persimmon fruit is taken out at room temperature and placed for 24h. At this time, the soluble tannin content of the persimmon fruit pulp is 1.14mg / g; (2) ultrasonic assisted acid extraction : Wash the persimmons after deastringent, and beat them evenly with a beating machine; Weigh 50g of persimmon pulp, add 400ml pH0.7 HCl extract, stir well, put it into a 300W, 80℃ ultrasonic container for ultrasonic extraction for 30min; (3 ) Cooling filtration: the ultrasonicated extract is cooled to 0°C, and then filtered with four layers of medical gauze to remove the filter residue; (4) Ethanol precipitation: add the same amount of 96% ethanol to the extracted filtrate, and stand at 0°C for 1 hour. The material...

Embodiment 2

[0012] (1) De-astringent persimmon fruit: harvest 8 mature astringent persimmon fruit, remove mildew and diseased fruit, and carry out CO 2 Deastringent treatment, CO 2 The concentration is 90%-95%, the airtight treatment time is 40h, the treatment temperature is 20℃, and then the persimmon fruit is taken out at room temperature and placed for 24h. At this time, the soluble tannin content of the persimmon fruit pulp is 0.81mg / g; (2) ultrasonic assisted acid extraction : Clean the persimmon after deastringent, and beat it evenly with a beating machine; weigh 50g of persimmon pulp, add 400ml pH1.5 HCl extract, stir well, put it into a 300W, 80℃ ultrasonic container for ultrasonic extraction for 50min; (3 ) Cooling filtration: the ultrasonicated extract is cooled to 0°C, and then filtered with four layers of medical gauze to remove the filter residue; (4) Ethanol precipitation: add the same amount of 96% ethanol to the extracted filtrate, and stand at 0°C for 1 hour. The material o...

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PUM

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Abstract

The invention discloses an extracting method of persimmon fruit pectin and belongs to the technical field of processing of agricultural products. The extracting method takes astringent persimmon fruits, which are completely deastringented, as raw materials; the astringent persimmon fruits are extracted by adopting an ultrasonic-assisted acid extracting method. The extracting method comprises the following steps: deastringenting the persimmon fruits; carrying out ultrasonic-assisted acid extraction; cooling and filtering; carrying out ethanol precipitation; purifying and drying. With the adoption of the extracting method, the extracting rate of the persimmon fruit pectin can be improved, and high-quality high-methoxy pectin can be provided for the market; a new way for processing and utilizing the persimmon fruits is provided and the commodity value of the persimmon fruits can be greatly improved.

Description

Technical field [0001] This product relates to the field of agricultural products processing, in particular to a method for extracting persimmon pectin. Background technique [0002] Pectin is a colloidal polysaccharide substance unique to plant cell walls. Because pectin has good emulsification, thickening, stabilization and gelation effects, it has been widely used in food, medicine, cosmetics, textiles and other fields. At present, pectin is mainly extracted from apple pomace and citrus peel, which can no longer meet people's needs for food processing diversity. Therefore, we hope to have more pectins with different structures and gel properties. my country is the world's largest persimmon cultivation and production country, rich in persimmon fruit resources, but mostly astringent persimmon varieties. Persimmon fruit contains high pectin substances and is of good quality. It can be used to extract pectin products. This not only solves the problem of low commodity value and fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0003C08B37/0045
Inventor 张雪丹辛力张倩陶吉寒杨娟侠卢昊孙山
Owner SHANDONG INST OF POMOLOGY
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