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Method for preparing pectin from capsicum residue

A technology of chili residue and pectin, applied in the field of preparation of pectin from chili residue, extraction and purification of chili residue pectin, can solve the problems of molecular chain break decolorization process, immature product quality, etc., achieve good decolorization effect and low cost Low, enhanced viscosity effect

Inactive Publication Date: 2012-12-19
赵广文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a production process of capsicum pectin, which mainly solves the problem of low product quality caused by molecular chain breakage and immature decolorization process in the existing extraction process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Take 1 kg of Jinta pepper, add 8 times the amount of boiling water, keep boiling for 10 minutes, filter, rinse the filter residue with warm water at about 50°C for 2-4 times, add 20 times the amount of 0.5% sodium hexametaphosphate acid water with a pH of 1.5, Stir slowly at 85°C for 3 times, each time for 2 hours, filter while hot, combine the filtrate, add 1% active carbon by weight of medicinal materials, stir, filter, concentrate the filtrate to 2500ml, add 5000ml of ethanol, stand still for 12 hours, filter, filter cake Elute 1000 ml with 60% ethanol, rinse once with 95% ethanol, dry the filter cake under reduced pressure (45°C), and grind to obtain 133.3 grams of milky white powder pectin. The yield was 13.33%.

example 2

[0019] Take 1 kg of Jinta pepper, add 8 times the amount of boiling water, keep boiling for 10 minutes, filter, rinse the filter residue with warm water at about 50°C for 2-4 times, add 15 times the amount of 0.5% sodium hexametaphosphate acid water with a pH of 1.9, Stir slowly at 85°C for 3 times, each time for 2 hours, filter while hot, combine the filtrate, add 1.5% active carbon by weight of medicinal materials, stir, filter, concentrate the filtrate to 3000ml, add 6000ml of ethanol, stand still for 12 hours, filter, filter cake Elute 1000 ml with 60% ethanol, rinse once with 95% ethanol, dry the filter cake under reduced pressure (45°C), and pulverize to obtain 142.3 grams of milky white powder pectin. The yield was 14.23%.

example 3

[0021] Take 1 kg of Jinta pepper, add 10 times the amount of boiling water, keep boiling for 10 minutes, filter, rinse the filter residue with warm water at about 50°C for 2-4 times, add 10 times the amount of 0.3% sodium hexametaphosphate acid water with a pH of 2.0, Stir slowly at 85°C for 3 times, each time for 3 hours, filter while hot, combine the filtrate, add 2% active carbon by weight of medicinal materials, stir, filter, concentrate the filtrate to 3000ml, add 6000ml of ethanol, stand still for 12 hours, filter, filter cake Elute 1000 ml with 60% ethanol, rinse once with 95% ethanol, freeze-dry, and pulverize to obtain 128.3 grams of milky white powder pectin. The yield was 12.83%.

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Abstract

The invention discloses a production method of capsicum pectin, which comprises the following steps: pretreating capsicum residue, extracting by hydrolysis, filtering, decolorizing, concentrating the filtrate, carrying out alcohol precipitation, filtering and drying to obtain the finished product. In the capsicum pectin preparation process, no chemical reagent is used, and the pectin does not have any solvent residue, and thus, is suitable for food and medicines; and meanwhile, the method is simple to operate, and has the advantages of short period, low energy consumption and high pectin content.

Description

technical field [0001] The invention relates to a method for extracting and purifying chili pomace pectin, in particular to a method for preparing pectin from chili pomace. It belongs to the technical field of pectin production. Background technique [0002] Pectin belongs to polygalacturonic acid polysaccharides. Pectin is not easy to digest and absorb. It is non-toxic and harmless to the human body. Convenience effect. Therefore, pectin is widely used in the food industry as a thickener, gelling agent, and emulsifier. In addition, it is also made into low-sugar, low-calorie curative products and used in medicine because of its good emulsifying effect. Food, pharmaceutical and cosmetic industries. Pectin is also an excellent drug matrix that integrates pharmacological activity and filling or encapsulation, and has been increasingly used in the field of medicine in recent years. With the deepening of the development of functional polysaccharides, pectin, as one of the se...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 李方孙莹赵广文南敏伦赫玉芳赵全成
Owner 赵广文
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