Method for preparing premna microphylla turez pectin

The technology of Guanyin grass fruit and Guanyin grass is applied in the field of preparing pectin from Guanyin grass leaves, which can solve the problems of high consumption of ethanol and low purity of pectin, and achieve the effects of low consumption of alcohol, high product quality, and expansion of raw material varieties.

Active Publication Date: 2010-12-08
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Problems solved by technology

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Method used

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Experimental program
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Effect test

Embodiment 1

[0025] The preparation method of Guanyincao pectin is carried out as follows:

[0026] (1) Raw material pretreatment: soak the fresh leaves of Avalokitesvara in boiling water for 5 minutes to inactivate the activity of pectinase, and remove the pigment and residual sugar acid in the raw material at the same time; obtain product A;

[0027] (2) Acid extraction: Heat a hydrochloric acid solution with a pH of 2.00.1mol / L to 90°C, add product A at a ratio of 1:25, and extract in a warm water bath at 90°C for 120 minutes; obtain product B.

[0028] (3) Decolorization: place B product in 80 mesh nylon filter cloth and press filter to obtain a light brown filtrate, and the filtered extract is decolorized and filtered through a filter column equipped with AB8 decolorizing resin; obtain C product;

[0029] (4) Concentration: product C is vacuum-concentrated at 60°C until the pectin content is above 4.5%, to obtain product D;

[0030] (5) Adding salt and salting out: adjust the pH valu...

Embodiment 2

[0033] The preparation method of Guanyincao pectin is carried out as follows:

[0034] (1) Raw material pretreatment: soak the fresh leaves of Avalokitesvara in boiling water for 8 minutes to inactivate the activity of pectinase, and remove the pigment and residual sugar acid in the raw material at the same time; obtain product A;

[0035] (2) Acid extraction: Heat a 0.1mol / L hydrochloric acid solution with a pH of 1.5 to 85°C, add product A at a ratio of 1:10, and extract in a warm water bath at 90°C for 120 minutes; obtain product B.

[0036] (3) Decolorization: Place product B in 80-mesh nylon filter cloth and press filter to obtain a light brown filtrate. The filtered extract is decolorized and filtered through a filter column equipped with a D900 ion exchange column; product C is obtained.

[0037] (4) Concentration: Product C was vacuum-concentrated at 55°C until the pectin content was above 4.7%, to obtain product D.

[0038] (5) Adding salt and salting out: adjust the...

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Abstract

The invention discloses a method for preparing premna microphylla turez pectin. The method comprises the following steps of: with fresh premna microphylla turez leaves as raw materials, carrying out pretreating, acid extraction, decoloration, concentration, salting-out by adding salt, desalting, and the like to prepare the pectin. The premna microphylla turez containing the pectin up to 40 percent is used as raw material to prepare the pectin, so the variety of the pectin raw materials is greatly widened, the cost is low, the yield is high, and the characteristic of the traditional single orange peel pectin can be changed. The invention has the advantages of little alcohol consumption, low production cost, simple process and high product quality for preparing the pectin.

Description

technical field [0001] The invention relates to the field of food additive processing, in particular to a process for preparing pectin from Avalokitesvara leaves. Background technique [0002] Natural pectin is extracted from plant cell walls. It has good gelation and emulsification stability and is widely used in food, cosmetics and medicine. Premna mirophylla, also known as Doufuchai, Manshanxiang, etc., is a perennial deciduous shrub of the Verbenaceae (Verbenaceae) genus Premna, distributed in the Yangtze River Basin of my country and Guizhou, Fujian, Guangxi, Guangdong and other places. The dry leaves of Avalokitesvara have a crude fat content of 3.79%, a crude protein content of 13.48%, a crude fiber content of 9.87%, a total sugar content of 8.98%, and a pectin content of 20%-39.5%. [0003] At present, domestic and foreign studies on the extraction of pectin from plants mainly focus on extraction separation and precipitation separation. The main raw material for pe...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 毛金林郜海燕陈杭君朱贤喜葛林梅
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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