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Method for preparing oil soluble citrus coloring matter

A citrus yellow and oil-soluble technology, which is applied in the field of preparation of oil-soluble citrus yellow pigment, can solve the problems of low added value of resource utilization, large solution viscosity and high cost, and achieves the saving of extractant loss, good stability and cost reduction. Effect

Inactive Publication Date: 2008-07-02
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to explore the preparation method of extracting oil-soluble citrus yellow pigment by pectinase hydrolysis, so as to overcome the high cost in the process of preparing citrus yellow pigment, the high viscosity of the solution in the extraction process, and the low added value of resource utilization. defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: A kind of preparation method of oil-soluble citrus yellow pigment

[0019] Add 2 tons of dried orange peel powder with a moisture content of 7% to 20,000L of dilute hydrochloric acid solution with pH 3.5, bathe in 25°C for 2.0 hours, filter, collect the filter residue, and dry at 40°C; take 1 ton of dry filter residue and mix with 10 kg of pectinase Mix well, add 10000L of dilute hydrochloric acid solution with pH4.0, stir well, heat enzymolysis in 50℃ water bath for 80min, collect filter residue, and dry; take 0.5 tons of dry filter residue after enzymolysis, add 6000L petroleum ether at 25℃, fully Extract for 7 hours, repeat the extraction for 3 times, collect the extract, concentrate under reduced pressure to obtain oil-soluble citrus yellow pigment.

Embodiment 2

[0020] Embodiment 2: A kind of preparation method of oil-soluble citrus yellow pigment

[0021] Add 20 grams of orange peel dry powder with a moisture content of 7% to 250 ml of a dilute hydrochloric acid solution at pH 4.0, bathe in water at 25°C for 1.5 hours, filter, collect the filter residue, and dry at 40°C; take 10 grams of dry filter residue and mix it with 0.15 gram of pectinase Mix well, add 150ml of dilute hydrochloric acid solution with pH 4.5, stir well, heat enzymolysis in 55°C water bath for 70min, collect filter residue, and dry; take 5g of dry filter residue after enzymolysis, add 55ml of ether at room temperature, fully extract for 5 hours , repeated leaching 3 times, collecting the extract, concentrating under reduced pressure to obtain oil-soluble citrus yellow pigment.

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Abstract

A preparation method for oil-soluble orange flavochrome takes orange peel dry powder as the raw material and the oil-soluble orange flavochrome is obtained by the processes of acidolysis, zymohydrolysis and extraction. The preparation method adopts the zymohydrolysis method to complete the zymohydrolysis process to obtain the orange pectine and then the flavochrome is extracted, thus greatly saving the consumption of extractant and obviously lowering the cost. The product is natural pigment and is nontoxic and non-polluted, thus being applicable to be the colorant of oleaginous foods to replace synthetic food color.

Description

technical field [0001] The invention relates to a preparation method of yellow pigment, in particular to a preparation method of oil-soluble citrus yellow pigment which can be directly dissolved in edible oil. Background technique [0002] Food coloring is an indispensable additive in food industry, pharmaceutical industry and daily chemical industry. In recent years, due to safety issues, some synthetic pigments are no longer suitable for the food industry. Therefore, the development of natural pigments has attracted increasing attention. [0003] Invention patent No. 01131293.9 "a pectin oligosaccharide, its preparation process and application of plant disease prevention and control" introduced the method of pectinase degradation to prepare pectin oligosaccharides with a polymerization degree of 2-20. Gum oligosaccharides can be used to prevent and control plant diseases such as vegetables and fruit melons by spraying or soaking roots. The method for preparing pectin oli...

Claims

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Application Information

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IPC IPC(8): C09B61/00C12S3/00
Inventor 甘纯玑刘玉华管永光蔡天恩谢苗
Owner FUJIAN AGRI & FORESTRY UNIV
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