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A kind of extraction method of persimmon fruit pectin

An extraction method and pectin technology, applied in the field of persimmon fruit pectin extraction, can solve the problems of low extraction rate, long extraction time, low pectin purity, etc., and achieve improved extraction rate, good product quality and low production cost Effect

Active Publication Date: 2018-03-30
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) Deastringency of persimmons: Harvest 8 mature astringent persimmons, remove moldy and diseased fruits, and conduct CO 2 Deastringency treatment, CO 2 The concentration is 90%-95%, the airtight treatment time is 24 hours, and the treatment temperature is 20 ℃. Then the persimmon fruit is taken out and placed at room temperature for 24 hours. At this time, the soluble tannin content of the persimmon fruit pulp is 1.14 mg / g; (2) Ultrasonic-assisted acid extraction : Wash the deastringent persimmon fruit, beat it evenly with a beater; weigh 50g of persimmon pulp, add 400 ml of HCl extract solution with pH 0.7, stir evenly, put it into a 300W, 80℃ ultrasonic container for ultrasonic extraction for 30min; ( 3) Cooling and filtration: Cool the extract after ultrasound to 0°C, then filter 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 let it stand at 0°C for 1 hour ...

Embodiment 2

[0012] (1) Deastringency of persimmons: Harvest 8 mature astringent persimmons, remove moldy and diseased fruits, and conduct CO 2 Deastringency treatment, CO 2 The concentration is 90%-95%, the airtight treatment time is 40 hours, and the treatment temperature is 20 ℃. Then the persimmon fruit is taken out and placed at room temperature for 24 hours. At this time, the soluble tannin content of the persimmon fruit pulp is 0.81 mg / g; (2) Ultrasonic-assisted acid extraction : Wash the deastringent persimmon fruit, beat it evenly with a beater; weigh 50g of persimmon pulp, add 400 ml of HCl extract solution with pH 1.5, stir evenly, put it into a 300W, 80℃ ultrasonic container for ultrasonic extraction for 50min; ( 3) Cooling and filtration: Cool the extract after ultrasound to 0°C, then filter 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 let it stand at 0°C for 1 hour ...

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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] The product relates to the field of agricultural product processing, in particular to a method for extracting persimmon fruit pectin. Background technique [0002] Pectin is a colloidal polysaccharide substance unique to plant cell walls. Because pectin has good emulsifying, thickening, stabilizing and gelling 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, so more pectin with different structures and gel properties is expected. my country is a big country in persimmon cultivation and production in the world, and persimmon fruit resources are abundant, but most of them are astringent persimmon varieties. Persimmon fruit contains high pectin substances and is of good quality, which can be used to extract pectin products. This can not only solve the problem of low commo...

Claims

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Application Information

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Patent Type & Authority Patents(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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