Method for extracting pectin from banana peels

Abstract

The invention relates to a method for extracting pectin from banana peels, comprising the following steps of: (1) acid regulation of raw material: cleaning and drying the banana peels, smashing and slagging for use and preparing a material liquid in the weight proportion of material to liquid 1: (5-30); (2) surfactant solubilization: adding a surfactant into the material liquid subject to the acid regulation and stirring; (3) ultrasonic treatment: carrying out pectin extraction on the material liquid subject to the surfactant treatment by utilizing ultrasonic radiation; (4) enzyme treatment: adding enzyme into the material liquid subject to the ultrasonic treatment so as to carry out enzymatic extraction; (5) alcohol precipitation: carrying out filtering and deslagging on the material liquid subject to the enzyme treatment, adding alcohol into the obtained filtrate and precipitating; and (6) drying: putting precipitate in a constant-temperature drying oven, drying, smashing and obtaining pectin end products. The method provided by the invention has the advantages of high extracted pectin yield, obvious decolorizing effect, short extracting time, high pectin purity and stable activity, therefore, a mass of resources can be saved and obvious economic benefit is provided.

Description

technical field [0001] The invention relates to a method for extracting pectin from banana peel. Background technique [0002] Aluminum salts of pectin and pectin can inhibit the intestinal absorption of cholesterol and triglycerides, and can be used as an adjuvant treatment for cardiovascular diseases. [0003] At present, pectin is mainly extracted from plant tissues, and common methods include acid method, salting-out method, enzymatic method, microwave-assisted method and ultrasonic-assisted method. Lu Yachun mentioned in his patent (patent number: 200710168106.2) the method of using microwave-assisted extraction of pectin from banana peel. Although this method can increase the yield of pectin, the decolorization rate is low and it is easy to destroy pectin Physiological activity; Liu Minyao mentioned in his patent (patent number: 200610013391.6) the method of using enzyme preparations to enzymatically hydrolyze starchy substances in apple pomace to produce apple pectin...

AI Technical Summary

Problems solved by technology

Lu Yachun mentioned in his patent (patent number: 200710168106.2) the method of using microwave-assisted extraction of pectin from banana peel. Although this method can increase the yield of pectin, the decolorization rate is low and it is easy to destroy pectin Physiological activity; Liu Minyao mentioned in his patent (patent number: 200610013391.6) the method of using enzyme preparations to enzymatically hydrolyze starchy substances in apple pomace to produce apple pectin. Although this method is simple in process, it can improve the purity of pectin , but the yield of pectin is low; Li Haoxian mentioned in his patent (200910040946.x) the method of extracting pectin from pineapple peel with ultrasonic assistance. Although this method can increase the yield of pectin and shorten the extraction time, However, due to its high extraction temperature, the decolorization rate is poor, and it is easy to destroy the purity and physiological activity of pectin.