Method for extracting pectin from banana peels

A technology of banana peels and peeled fruits, which is applied in the field of pectin extraction, can solve the problems of poor decolorization rate, low decolorization rate, easy to destroy the physiological activity of pectin, etc., and achieve the effect of saving time and overcoming large pollution

Inactive Publication Date: 2012-03-21
NANJING COLLEGE OF CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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. Alth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Wash the banana peels and dry them, crush them to 100 meshes, and mix them with distilled water in a weight ratio of 1:20 to make the liquid, and use the pH of the liquid to be 1.8;

[0024] (2) Add the surfactant sodium dodecyl sulfonate (SDS) to the acid-adjusted material liquid and stir. The addition amount of sodium dodecyl sulfonate (SDS) is 0.8% of the weight of the material liquid. The stirring time after adding is 15 minutes;

[0025] (3) Use ultrasonic radiation to extract pectin from the material liquid that has been treated with the active agent, the ultrasonic power is 500W, and the extraction time is 12 minutes;

[0026] (4) Add cellulase to the material liquid after ultrasonic treatment and heat it to 45°C and keep it for 10 minutes for enzymatic extraction. The amount of cellulase added is 0.06% of the material liquid weight;

[0027] (5) Filter and remove residues from the material liquid after the enzyme treatment, and add an equal volume of the obtained fi...

Embodiment 2

[0031] (1) Wash the banana peels and dry them, crush them to 100 meshes, and mix them with distilled water in a weight ratio of 1:15 to form a liquid, and the pH of the liquid is 1.6;

[0032] (2) Add the surfactant fatty alcohol polyoxyethylene ether sodium sulfate (AES) to the acid-adjusted material liquid and then stir. The addition amount of fatty alcohol polyoxyethylene ether sodium sulfate (AES) is 1% of the material liquid weight. %, the stirring time after adding is 15 minutes;

[0033] (3) Use ultrasonic radiation to extract pectin from the material liquid that has been treated with the active agent, the ultrasonic power is 500W, and the extraction time is 12 minutes;

[0034] (4) Add pectinase to the material liquid after ultrasonic treatment and heat it to 50°C and keep it for 8 minutes for enzymatic extraction. The amount of cellulase added is 0.08% of the material liquid weight;

[0035] (5) Filter and remove residues from the material liquid after the enzyme treatment, a...

Embodiment 3

[0039] (1) Wash the banana peels and dry them, crush them to 200 meshes, and mix them with distilled water in a weight ratio of 1:10 to prepare a liquid, and the pH of the liquid is 1.8;

[0040] (2) Add the surfactant Tween 80 (span-80) to the acid-adjusted material liquid and stir. The addition amount of Tween 80 (span-80) is 0.7% of the material liquid weight. Time is 20 minutes;

[0041] (3) Using ultrasonic radiation to extract pectin from the material liquid that has been treated with the active agent, the ultrasonic power is 500W, and the extraction time is 15 minutes;

[0042] (4) Add cellulase to the material liquid after ultrasonic treatment and heat it to 55°C for 10 minutes for enzymatic extraction. The amount of cellulase added is 0.08% of the material liquid weight;

[0043] (5) Filter and remove residues from the material liquid after the enzyme treatment, and add an equal volume of the obtained filtrate to ethanol with a weight concentration of 95% for precipitation;

...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C08B37/06C12S3/02
Inventor 岳贤田李玉龙吴永忠胡瑾
Owner NANJING COLLEGE OF CHEM TECH
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