Method for extracting pectin

A pectin and ethanol technology, applied in the field of pectin extraction, can solve the problems of uneven sample extraction and reduced extraction efficiency, and achieve the effects of low energy consumption, short time and easy industrialization

Active Publication Date: 2013-09-18
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the sample volume is too large, limited by the microwave penetration ability, the sample extraction will be uneven and the extraction efficiency will decrease.

Method used

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  • Method for extracting pectin
  • Method for extracting pectin
  • Method for extracting pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1, the discussion of extracting optimum pH value

[0066] 1) After pulverizing the dry beet meal with a universal grinder, pass it through a 10-mesh sieve, mix 100g of the dry beet meal powder with 400ml of absolute ethanol, heat and boil in a water bath at 95°C, condense and reflux for 15 minutes, and filter out the liquid after cooling. The powder was washed with tap water until the eluent was colorless, and then dried at 50°C to obtain the ethanol-treated sugar beet dry meal powder.

[0067] 2) Take 2.0 g of ethanol-treated sugar beet dry meal powder obtained in step 1), add 60 ml of hydrochloric acid aqueous solution with pH values ​​of 1.0, 1.5, 2.0, 2.5, and 3.0, and put it into an extractor with an ultrasonic frequency of 40 Hz and an ultrasonic power of 50 W In the process, the microwave heating keeps the temperature at 90°C for 30 minutes, and the microwave heating power is automatically changed between 10-800W. After filtration, the filtrate was ad...

Embodiment 2

[0073] Embodiment 2, the discussion of extracting optimum temperature

[0074] According to the steps of Example 1, only the pH value of the aqueous hydrochloric acid solution was fixed at 1.0, and the temperature was sequentially replaced from 90°C to 70, 75, 80, 85, and 95°C to obtain the pectin provided by the present invention.

[0075] The pectin yield and galacturonic acid content are shown in Table 2.

[0076] Table 2. Effect of extraction temperature on pectin yield and galacturonic acid content

[0077]

[0078] Note: Different letters (a, b, c, d, e, f) in the same group indicate significant differences (P<0.05).

[0079] It can be seen from Table 2 that when the extraction temperature is 90°C, the yield of pectin is the largest, which is 24.37%, and the content of galacturonic acid reaches 78.38%.

Embodiment 3

[0080] Embodiment 3, the discussion of extracting optimal time

[0081] According to the steps of Example 1, only the pH value of the aqueous hydrochloric acid solution was fixed at 1.0, and the holding time of microwave heating was sequentially replaced with 15 min, 20 min, 25 min, 35 min, and 40 min to obtain the pectin provided by the present invention.

[0082] The pectin yield and galacturonic acid content are shown in Table 3.

[0083] Table 3. Effect of extraction time on pectin yield and galacturonic acid content

[0084]

[0085] Note: Different letters (a, b, c, d, e) in the same group indicate significant differences (P<0.05).

[0086] It can be seen from Table 3 that with the prolongation of the extraction time, the pectin content first increased, then leveled off, and decreased slightly at 40 minutes, and the content of galacturonic acid did not change significantly with the prolongation of the extraction time. When the extraction time was 35 minutes, the yie...

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Abstract

The invention discloses a method for extracting pectin. The method comprises the following steps of: mixing dried beet pulp powder subjected to ethanol treatment with an acid solution under the condition of ultrasonic and microwave heating and carrying out extraction; regulating the pH value of an obtained extracting solution to 2-5, and then carrying out ultrafiltration concentration; and then adding anhydrous ethanol to an obtained concentrated solution for deposition, and collecting deposits to obtain the pectin. According to the method for extracting beet pectin, which is disclosed by the invention, the resource waste and the environment pollution are reduced, the comprehensive utilization of wastes obtained from beet sugar manufacture processing is realized, and the product additional value is increased. Meanwhile, the method is simple in process and easy to carry out industrialized operation by extracting the pectin by adopting existing ultrasonic and microwave machines in the present market; and the beet pectin product has the advantages of high purity, less impurity and edible safety and reliability.

Description

technical field [0001] The invention relates to a method for extracting pectin. Background technique [0002] Pectin is a macromolecular acidic polysaccharide widely present in fruits, roots, stems, and leaves of plants, and is an important component of plant intercellular substance. It forms cell tissue in a natural colloidal state, combined with other substances such as hemicellulose and cellulose, and is more common in fruits, root vegetables (beets, carrots) and tubers (potatoes). Pectin is currently extracted from citrus peels, tangerine peels, sunflower discs, apple peels, etc., as well as beet pulp in many countries. [0003] According to FAO statistics, in 2011 my country's sugar beet output ranked eighth in the world, up to 10.731 million tons, accounting for about 4.3% of the global total output. The sugar beet planting area is as high as 250,000 hectares, mainly distributed in the northern regions of my country such as Heilongjiang, Xinjiang, and Inner Mongolia....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 木泰华彭小燕张苗孙红男舒文华
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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