Method for preparing citrus pectin

A citrus and pectin technology, applied in the field of natural product processing, can solve the problems of long production cycle, large influence, low efficiency, etc., and achieve the effect of improving quality, improving competitiveness, and high extraction efficiency

Active Publication Date: 2014-07-16
爱礼康生物医药(苏州)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional acid extraction method is simple in process and low in cost, but due to the great influence of the extraction conditions, the efficiency is low and the production cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of a kind of citrus pectin described in the embodiment of the present invention, the preparation method comprises the following steps: 1. Weigh the citrus as raw material, wash it, mince it, and dry it; 2. Dry the raw material in step 1. Crush, pass through a 40-80 mesh sieve, add 5-15 times the volume of alcohol solution, and extract at 60-80°C for 1-4 hours; ③Press and filter the raw materials extracted in step ②, and add 5-15 times the volume of the filter residue volume of water, and adjusted to PH2-4 with hydrochloric acid; ④Using high-voltage pulse electric field treatment, intermittent heating extraction, centrifugation, repeating this cycle 2 to 4 times, combining the filtrate, and concentrating the filtrate, adding 1-5 Double the volume of acidic alcohol solution, let stand for 2-6h, and suction filter; ⑤add 95% ethanol to the precipitate after suction filtration in step ④, stir for 10min, and suction filter, and vacuum-dry the obtained pr...

Embodiment 1

[0041] Take citrus raw materials, clean them, mince them, dry them at 65-75°C, crush them, pass through a 40-80 mesh sieve, add 15 times the volume of 70% ethanol solution, extract at 75-80°C for 1 hour, squeeze and filter, and add 12 Double the volume of water, adjust the pH to 2 with hydrochloric acid; then use high-voltage pulse electric field treatment, the electric field strength of the high-voltage pulse electric field treatment is 10kV / cm, the number of pulses is 10, and the temperature is 60°C. After the high-voltage pulse electric field treatment, keep the temperature Stir and heat extraction at 60°C for 30 minutes, centrifuge, and repeat this cycle 3 times, combine the filtrate, concentrate the filtrate, add an equal volume of 95% ethanol solution containing 0.5mol / L HC1 to the concentrated solution while stirring, let it stand for 2 hours, pump Filtrate, add 95% ethanol to the obtained precipitate, stir for 10 min, suction filter, vacuum dry the obtained precipitate ...

Embodiment 2

[0043] Take citrus raw materials, clean them, mince them, dry them at 60-70°C, crush them, pass through a 40-80 mesh sieve, add 10 times the volume of 80% ethanol solution, extract at 60-70°C for 3 hours, squeeze and filter, and add 10 Double the volume of water, adjust the pH to 3 with hydrochloric acid; then use high-voltage pulse electric field treatment, the electric field intensity of the high-voltage pulse electric field treatment is 15kV / cm, the number of pulses is 12, and the temperature is 80 ° C. After the high-voltage pulse electric field treatment, keep the temperature Stir and heat at 80°C for 40 minutes, centrifuge, and repeat this cycle 3 times, combine the filtrate, concentrate the filtrate, add 2 times the volume of 95% ethanol solution containing 0.5mol / L HC1 to the concentrated solution while stirring, and let it stand for 3~ After 5 hours, filter with suction, add 95% ethanol to the obtained precipitate, stir for 10 min, filter with suction, vacuum-dry the o...

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Abstract

The invention relates to a method for preparing citrus pectin. The method comprises the following steps: (1) weighing citrus raw materials, cleaning, rubbing and drying; (2) crushing, screening, and adding 5-15 times by volume of alcohol solution for extraction; (3) squeezing and filtering, adding 5-15 times by volume of water in the filter residues to regulate the pH to 2-4; (4) carrying out a high voltage pulsed electric field treatment, intermittent heating extraction, centrifuging, repeatedly carrying out the treatment for multiple times, mixing the filtrate, concentrating, adding an acidic alcohol solution, standing and suction filtrating; (5) adding 95% ethanol in the precipitate, suction filtrating, drying, crushing, and sieving through a sieve of 60 meshes to obtain a finished product of citrus pectin. The method can be used for not only greatly improving the yield and quality of the citrus pectin and shortening the production cycle, but also reducing the energy consumption and the environmental pollution.

Description

technical field [0001] The invention relates to the preparation of pectin in the field of natural product processing, in particular to a preparation method of citrus pectin. Background technique [0002] Pectin is a colloidal polysaccharide compound. Its basic structure is that the main chain is connected by β-D-pyranuronic acid with 1,4-glycosidic bonds, and the side chain is O in the L-rhamnose residue. 4 The galactose with α-1,2-glucosidic bond connecting β-1,2-glycosidic bond, its molecular formula is (C 6 h 10 o 7 ) n . It usually exists in the state of partial methyl esterification, the molecular weight is 10,000-400,000, and the corresponding degree of polymerization exceeds 1,000 units. Pectin exists in the cell walls of leaves, roots, stems, and fruits of higher plants, and sticks together with plant cells, especially in fruits and leaves. Pectin is the main component of intercellular layer adhesion cells . [0003] Pectin is widely used in the food industry....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 丁侃黄雄超姜猛
Owner 爱礼康生物医药(苏州)有限公司
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