Fractional extraction method and application of citrus pectin

A technology of graded extraction and pectin extraction, which is applied in the field of graded extraction of citrus pectin, which can solve the problems of insufficient pectin extraction, dark pectin color, and poor quality, so as to realize the diversification of grades and improve the utilization rate , Optimize the effect of finished product quality

Active Publication Date: 2021-04-09
江西莱檬生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the pectin extraction techniques in my country are limited to one-time extraction. In fact, a large amount of pectin remains in the citrus peel residue after one-time extraction, and the pectin extraction is not sufficient, and most of the pectin produced is dark in color and poor in quality.

Method used

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  • Fractional extraction method and application of citrus pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Soak 40 g of dried orange peel in 800 mL of deionized water, stir in a water bath at 30 °C for 0.5 h, adjust the pH to 1.8 with oxalic acid solution, and stir in a water bath at 70 °C for 1.5 h. After centrifugation, the first-grade pectin extract and the first-grade pectin residue are obtained.

[0032] (2) Add 450 mL of deionized water to the first-grade pectin residue, adjust the pH to 1.7 with oxalic acid solution, and stir in a water bath at 80°C for 1 hour. After centrifugation, the secondary pectin extract and waste residue are obtained.

[0033] (3) Rotate the primary pectin extract and the secondary pectin extract at 65° C. for 0.5 h, and carry out alcohol precipitation with 1.5 times the volume of 95% ethanol solution according to the order of adding alcohol first and then feeding. and washed, then dried at 60°C to obtain 7.688g of first-grade pectin and 3.196g of second-grade pectin. The viscosity of pectin is 74.83mPa·s.

Embodiment 2

[0035] (1) Soak 40 g of blast-dried orange peel in 1000 mL of deionized water, stir in a water bath at 35°C for 1.0 h, adjust the pH to 2.0 with hydrochloric acid solution, and place in a water bath at 65°C for 2.0 h. After centrifugation, the first-grade pectin extract and the first-grade pectin residue are obtained.

[0036] (2) Add 450 mL of deionized water to the first-grade pectin residue, adjust the pH to 1.6 with hydrochloric acid solution, and stir in a water bath at 75° C. for 1.5 h. After centrifugation, the secondary pectin extract and waste residue are obtained.

[0037] (3) Rotate the first grade pectin extract and the second grade pectin extract respectively at 60°C for 1.0 h, and carry out alcohol precipitation with an equal volume of absolute ethanol according to the order of adding alcohol first and then feeding, and After washing and drying at 60°C, 7.279g of primary pectin and 3.074g of secondary pectin were obtained. The total weight of pectin obtained was...

Embodiment 3

[0039] (1) Soak 30 g of freeze-dried orange peel in 900 mL of deionized water, stir in a water bath at 30°C for 0.5 h, adjust the pH to 2.2 with nitric acid solution, and place in a water bath at 75°C for 2.0 h. After centrifugation, the first-grade pectin extract and the first-grade pectin residue are obtained.

[0040] (2) Add 450 mL of deionized water to the first-grade pectin residue, adjust the pH to 1.5 with oxalic acid solution, and place in a water bath at 80°C for 1 hour. After centrifugation, the secondary pectin extract and waste residue are obtained.

[0041] (3) Rotate the primary pectin extract and the secondary pectin extract at 55° C. for 1.5 h, and then use twice the volume of 95% ethanol solution for alcohol according to the order of feeding first and then adding alcohol. Sink, wash, and then dry at 60°C to obtain 7.036g of primary pectin and 2.832g of secondary pectin. The total weight of the obtained pectin is 9.868g, and the viscosity of primary pectin is...

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Abstract

The invention belongs to the field of food additives, and discloses a citrus pectin graded extraction method and its application. Dried citrus peels are added to water and mixed, adding acid to adjust the pH value to 1.8-2.2, stirring and extracting at 65-75°C, and centrifuging to obtain the first-grade pectin extract and first-grade pectin residue; the first-grade pectin residue Add it into water, add acid to adjust the pH value to 1.5-1.7, stir and extract at 75-85°C, and centrifuge to obtain the second-level pectin extract and waste residue; the first-level pectin extract and the second-level pectin extract were separated at 55 Rotary steaming at ~65°C for 0.5-2.0 hours, alcohol precipitation with 1-2 times the volume of ethanol solution, washing and drying to obtain primary pectin and secondary pectin respectively. The invention realizes the graded extraction of pectin, solves the problem of insufficient pectin extraction at present, realizes the classification of pectin finished products, and realizes the grade diversification of pectin products.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a graded extraction method and application of citrus pectin. Background technique [0002] Citrus is the fruit species with the largest output in the world. The output has exceeded 100 million tons, accounting for one-fifth of the total fruit in the world. The annual trade volume ranks third among agricultural products in international trade. About 40% of the world's citrus production is used for processing. Citrus processing waste is mainly peel, pulp residue and seeds, accounting for about 50% of the fruit weight. It contains many useful substances, such as pectin, flavonoids, essential oils and pigments, etc. . Citrus peels are rich in available substances, especially the content of pectin, which can reach 20% to 30% of dry matter. 70% of commercial pectin in the world is extracted from citrus peels. The main source of industrially produced pectin. Citrus peel is a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06A23C9/13A23C9/137A23C9/154A23C9/156A23L21/10A23L29/231A23L29/30
CPCA23C9/1307A23C9/137A23C9/154A23C9/156A23V2002/00A23L21/10A23L29/231A23L29/30C08B37/0048A23V2250/5072A23V2200/228A23V2200/242
Inventor 齐军茹黄莹星廖劲松
Owner 江西莱檬生物科技有限责任公司
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