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Preparation method of pectin in dragon fruit peel

A technology of dragon fruit peel and dragon fruit, which is applied in the field of extraction, can solve the problems of being unsuitable for industrial production and complicated extraction process, and achieves the effects of being beneficial to environmental protection, simple extraction method, and short extraction time

Active Publication Date: 2016-08-24
GUANGDONG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yang Ming and others studied the technology of extracting pectin from pitaya peel by using microwave-assisted method, but this method needs to use microwave device, and the extraction process is complicated, which is not suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of pectin in a kind of dragon fruit peel provided by the invention, comprises the following steps successively:

[0028] 1) peel pretreatment

[0029] Wash the fresh dragon fruit and take the peel, heat the peel at 95°C for 12 minutes to inactivate the enzyme, and crush it into peel pulp with a tissue grinder;

[0030] 2) Pectin extraction

[0031] Take 1 part by weight of the peel slurry prepared in step 1), add 6 parts by weight of aqueous hydrochloric acid solution with pH 2.0, stir and extract at 85°C for 95 minutes, collect the extract, and centrifuge the extract at a speed of 4000r / min for 12 minutes to remove slag , to obtain pectin extract;

[0032] 3) Concentration of pectin extract

[0033] The pectin extract extracted in step 2) is concentrated under reduced pressure to 1 / 2 of the original volume;

[0034] 4) Pectin alcohol precipitation

[0035] Add 95% ethanol to the pectin concentrate in step 3), control the ethanol concentratio...

Embodiment 2

[0039] The preparation method of pectin in another kind of pitaya peel provided by the invention comprises the following steps successively:

[0040] 1) peel pretreatment

[0041] Wash the fresh dragon fruit and take the pericarp, heat the pericarp at 105°C for 8 minutes to inactivate the enzyme, and use a tissue grinder to crush the pericarp into a pulp;

[0042] 2) Pectin extraction

[0043] Take 1 part by weight of the peel slurry prepared in step 1), add 8 parts by weight of sulfuric acid aqueous solution with pH 2.0, stir and extract at 95°C for 85 minutes, collect the extract, and centrifuge the extract at a speed of 4000r / min for 8 minutes to remove slag , to obtain pectin extract;

[0044] 3) Concentration of pectin extract

[0045] Concentrating the pectin extract extracted in step 2) under reduced pressure at 60-70°C to 1 / 3 of the original volume;

[0046] 4) Pectin alcohol precipitation

[0047] Add 95% ethanol to the pectin concentrate in step 3), control the ...

Embodiment 3

[0051] The preparation method of pectin in another kind of pitaya peel provided by the invention comprises the following steps successively:

[0052] 1) peel pretreatment

[0053] Wash the fresh dragon fruit and take the peel, heat the peel at 100°C for 10in to inactivate the enzyme, and use a tissue grinder to crush the peel into pulp;

[0054] 2) Pectin extraction

[0055] Take 1 part by weight of the peel slurry prepared in step 1), add 7 parts by weight of aqueous hydrochloric acid solution with pH 2.0, stir and extract at 90°C for 90 minutes, collect the extract, and centrifuge the extract at a speed of 4000r / min for 10 minutes to remove slag , to obtain pectin extract;

[0056] 3) Concentration of pectin extract

[0057] Concentrating the pectin extract extracted in step 2) under reduced pressure at 60-70°C to 1 / 2 of the original volume;

[0058] 4) Pectin alcohol precipitation

[0059] Add 95% ethanol to the pectin concentrate in step 3), control the ethanol concen...

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PUM

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Abstract

The invention discloses a preparation method of pectin in dragon fruit peels, belongs to the technical field of extraction and aims at providing a pectin preparation method which is simple in extraction method and low in production cost. The technical key point is that the preparation method comprises the steps of 1 heating the fruit peels at the temperature of 95 DEG C-105 DEG C for 8-12 minutes for enzyme modifying; 2 taking one part by weight of fruit peel pulp and adding 6-8 parts by weight of pH 2.0 acid solution into the pulp, performing stirring and extraction at the temperature of 85 DEG C-95 DEG C for 85-95 minutes, collecting extracting solution, and performing centrifugal separation for 8-12 minutes to remove residue so as to obtain pectin extracting solution; 3 concentrating the pectin extracting solution to be at 1 / 2-1 / 3 of the original volume; 4 adding 95% of ethyl alcohol into the pectin extracting solution, controlling the ethyl alcohol concentration in the mixed solution to be 68%-72%, evenly stirring the solution and standing the solution for 8-12 hours, and performing centrifugal separation for 8-12 minutes to collect jelly; 5 drying the jelly at the temperature of 55 DEG C-65 DEG C and then smashing the jelly to obtain pectin powder.

Description

technical field [0001] The invention discloses a preparation method of pectin, in particular to a preparation method of pectin in pitaya peel; it belongs to the technical field of extraction. Background technique [0002] Dragon fruit is a low-energy fruit, rich in water-soluble dietary fiber, which has the effects of losing weight, lowering cholesterol, preventing constipation, and colorectal cancer. It is also rich in fiber, which can prevent constipation. Dragon fruit contains plant-based albumin, which is rarely found in general vegetables and fruits. This albumin will combine with heavy metal ions in the human body to detoxify; it is rich in antioxidant vitamin C, which can whiten the skin and prevent dark spots. In addition, the content of iron in dragon fruit is also very rich. [0003] Pitaya peel accounts for a relatively large proportion of the whole fruit weight, and a large amount of peel will be produced during processing. It is undoubtedly a huge waste to be d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 丁金龙黄苇王雪
Owner GUANGDONG UNIV OF TECH
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