Method for extracting pectin from tangerine peel

A technology of orange peel and pectin, which is applied in the field of preparation technology for extracting pectin and essential oil from orange peel, which can solve the problems of low oil yield, low yield of essential oil, complex process, etc.

Active Publication Date: 2012-11-28
JIAOZUO MIQI FOOD & DRINK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of this method is long, and petroleum ether, a chemical raw material, is needed in the extraction process. Because petroleum ether is used in a large amount and is volatile, the solvent loss in the production process is large, and the economic benefit is not high.
Moreover, the peel absorbs a large amount of organic solvents, which will cause inconvenience to the subsequent pectin extraction.
CN2005100322627 discloses a method for extracting orange oil and pectin from citrus peels. The method uses petroleum ether as a chemical r

Method used

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  • Method for extracting pectin from tangerine peel
  • Method for extracting pectin from tangerine peel

Examples

Experimental program
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Embodiment 1

[0021] A method for extracting essential oil and pectin from orange peel, comprising the following steps:

[0022] 1 Select fresh orange peels without mildew, and put them in a cool, ventilated and dry place for later use;

[0023] 2 Take 100 g of orange peels from step 1) and soak them in 1 L of calcium carbonate saturated aqueous solution for 24 hours, remove and rinse;

[0024] 3. Cut the orange peel into 5mm square pieces, soak in ethanol with a volume fraction of 70% for 30 minutes, and remove the ethanol by rotary evaporation under reduced pressure;

[0025] 4 Irradiate under ultraviolet light for 15 minutes, send it into a screw press, add 100ml of pH regulator when pressing, the components of pH regulator are: 0.2mol / L NaCl and 0.1mol / L NaHCO 3 ;

[0026] ) to get the filtrate after filtering the squeezed matter, and take out the filter residue for the subsequent production process of other products; according to the filtrate: the sodium sulfate solution is a volume ...

Embodiment 2

[0032] A method for extracting essential oil and pectin from orange peel, comprising the following steps:

[0033] 1 Select fresh orange peels without mildew, and put them in a cool, ventilated and dry place for later use;

[0034] 2 Take 100 g of orange peels from step 1) and soak them in 1 L of calcium carbonate saturated aqueous solution for 24 hours, remove and rinse;

[0035] 3 Cut the orange peel into 5mm square pieces, soak in 70% ethanol for 40 minutes, and remove the ethanol by rotary evaporation under reduced pressure;

[0036] 4 Irradiate under ultraviolet light for 30 minutes, send it into the screw press, add 100ml of pH regulator when pressing, the components of the pH regulator are: 0.2mol / L NaCl and 0.1mol / L NaHCO 3 ;

[0037] ) to get the filtrate after filtering the squeezed matter, and take out the filter residue for the subsequent production process of other products; according to the filtrate: the sodium sulfate solution is a volume ratio of 10:1, adding...

Embodiment 3

[0043] 1. Analysis of essential oils and pectin components extracted by embodiment 1:

[0044] The components of essential oils were analyzed by GC-MS technology: D-limonene 81.17%, terpinene 6.27%, myrcene 2.96%, linalool 2.468%, 2-thujene 1.28%, terpinolene 1.046%, and other minor components. By detecting the components of the pectin extract, it was found that the concentration of galacturonic acid was 11.57, impurities: 3.41, pectin content was 83.57, and the rest was water. The pectin content was determined by the carbazole colorimetric method, and the pectin content in the orange peel was determined to be 22.65%.

[0045] 2. Appropriate amount of ethanol treatment:

[0046]Using an appropriate amount of ethanol treatment greatly releases the dissolution rate of the essential oil, and the ethanol treatment step avoids being mixed into the essential oil before the pressing step; the influence of the ethanol treatment step on the dissolution rate of the essential oil: acco...

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Abstract

The invention relates to a technique for extracting essential oil and pectin from plants, particularly a preparation technique for extracting essential oil and pectin from tangerine peel. The technique improves and optimizes the conventional extraction method in the prior art, boldly adopts the steps of ethanol treatment, ultraviolet irradiation, salt ion aging and the like, and effectively combines and optimizes the reaction parameters, thereby enhancing the output efficiency of essential oil and pectin and having wide application prospects.

Description

technical field [0001] The invention relates to a technology for extracting pectin and essential oil from plants, in particular to a preparation technology for extracting pectin and essential oil from orange peel. Background technique [0002] China is the main producing area of ​​tangerines, the cultivation area ranks first in the world, and the output ranks the third in the world. It is rich in tangerine resources and has a variety of high-quality varieties. It has a cultivation history of more than 4,000 years. As early as the Xia Dynasty (21st century to the 17th century before), the citrus produced in Jiangsu, Anhui, Jiangxi, Hunan, Hubei and other places in China has been listed as a tribute tax. After long-term cultivation and selection, citrus has become a precious fruit for human beings. Orange peel is a by-product after orange processing, which accounts for 25%-40% of the whole fruit weight, and the pectin content in orange peel can reach 10%-30%. Using my countr...

Claims

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Application Information

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IPC IPC(8): C08B37/06C11B9/02
Inventor 高伟孙家明张光举咸阳张永宾
Owner JIAOZUO MIQI FOOD & DRINK
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