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Method for preparing antifungal pectin oligosaccharide through citrus peel, application thereof and citrus preservation method

A pectin oligosaccharide and antifungal technology, which is applied in the preservation of fruits/vegetables with sugar, fermentation and other directions, can solve the problems such as few reports and no reports on the antifungal effect of pectin oligosaccharides, and achieves a good inhibitory effect, Significant anti-fungal effect, reducing pollution effect

Active Publication Date: 2016-04-20
CITRUS RES INST SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a high value-added product, pectin oligosaccharides is one of the effective ways to develop and utilize citrus peel, however, its deep processing technology is rarely reported in China
There is no report about the antifungal effect of pectin oligosaccharides prepared from citrus peel

Method used

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  • Method for preparing antifungal pectin oligosaccharide through citrus peel, application thereof and citrus preservation method
  • Method for preparing antifungal pectin oligosaccharide through citrus peel, application thereof and citrus preservation method
  • Method for preparing antifungal pectin oligosaccharide through citrus peel, application thereof and citrus preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The method for preparing antifungal pectin oligosaccharides with citrus peels is completed according to the following steps:

[0034] 1. Raw material pretreatment

[0035] Choose non-mildew citrus peels, remove bellflowers, rinse with clean water, soak in water to soften the tissue, then crush to 3-5mm, boil in boiling water at 100°C for 5-8 minutes to inactivate enzyme activity, drain, and quickly wash with a small amount of ethanol to dry , washing the resulting filter residue with water to remove alcohol, and then drying at 60°C to obtain citrus peel powder.

[0036] 2. Extraction of pectin

[0037] Put the above citrus peel powder into a container, add distilled water 10 times its volume, stir well, and heat and stir at 90-100°C to extract pectin for 1 hour, and the extract is centrifuged (4200r / min) to recover the supernatant , the residue was repeatedly extracted 3-4 times, and each supernatant was combined to concentrate one-seventh to one-fifth of the volume o...

Embodiment 2

[0041] fungal inhibition test

[0042] Prepare potato (PDA) medium (cultivate mold), and autoclave (121°C, 30min). Add different concentrations of pectin oligosaccharides (0.5%, 1%) in the plate medium (Φ9mm) of the test group, and the control group does not add pectin oligosaccharides, and then all inoculate different bacterial species (citrus anthracis, citrus Alternaria, Penicillium digitatum and Penicillium italicum). For each treatment, do 3 parallel experiments on each strain, culture them upside down, and culture the mold in a constant temperature incubator at 28°C for 40 hours, take out and measure the mycelial diameters of the test group and the control group and record them, and finally calculate the bacteriostatic rate.

[0043] Bacteriostatic effect evaluation method

[0044]

[0045] Experiments show that the resulting pectin oligosaccharides can completely inhibit the growth of four citrus postharvest fungal pathogens, Bacillus anthracis citri, Alternaria ci...

Embodiment 3

[0047] Citrus fruit storage experiment

[0048] Clean the oranges with distilled water and divide them into 4 groups at random. The treatment methods are shown in Table 1. Group 1 is the control group, which is soaked in distilled water for 5 minutes and dried with an electric fan. Group 2 was soaked in four kinds of citrus fungal spore suspensions (Bacillus anthracis, Alternaria, Penicillium digitatum and Penicillium italicum) for 5 minutes, and then dried with an electric fan. The three groups were dip-coated in chitosan film solution (1% chitosan) for 15 seconds, dried with an electric fan, and then respectively connected with four bacterial solutions. The four groups were dip-coated in the oligosaccharide composite film solution (1.26% chitosan, 2% pectin oligosaccharide) for 15 seconds, dried with an electric fan, and then respectively connected with four bacterial solutions. Then it was stored at room temperature, and samples were taken every 5 days for analysis.

[00...

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Abstract

The invention discloses a method for preparing an antifungal pectin oligosaccharide through citrus peel. The method includes the steps that raw material preprocessing pectin is extracted, and the pectin is hydrolyzed through an enzymic method, wherein the optimal conditions of pectin hydrolysis achieved through the enzymic method include that a pectin solution with the mass concentration being 1.0-1.1% is prepared from an acetic acid-sodium acetate buffering solution with the pH being 4.5, pectinase P21 is added, the adding amount of pectinase is 1.0-1.1U / mL, a stirring reaction is carried out for 20-50 min through water bath at the temperature of 40-50 DEG C, and then enzyme denaturalization is carried out for 5-15 min in boiling water bath. The pectin oligosaccharide prepared through the preparation method is mainly disaccharide and trisaccharide, and the yield is larger than 52%. The pectin oligosaccharide has an obvious antifungal effect and has a good inhibiting function on four common pathogenic fungi. The pectin oligosaccharide is prepared into oligosaccharide composite film liquid, is used for citrus preservation, prolongs citrus fruit storage time easily, and lays a foundation for further utilization of the pectin oligosaccharide. The additional value of citruses is improved, environment pollution can also be reduced, and the oligosaccharide is prepared from the citruses and is used for the citruses.

Description

technical field [0001] The invention relates to a method for preparing pectin oligosaccharides, in particular to a method for preparing antifungal pectin oligosaccharides from citrus peels, and also relates to the application of the pectin oligosaccharides and a fresh-keeping method for citrus fruits. Background technique [0002] With the continuous improvement of people's living standards, food safety awareness is also increasing, and natural and safe food preservatives will be favored by more consumers. [0003] my country's citrus production is increasing year by year, and the utilization of citrus pomace as a by-product of citrus juice production has become a subject with great development potential. There is a large amount of citrus peels to be processed urgently every year. As a high value-added product, pectin oligosaccharide is one of the effective ways to develop and utilize citrus peel, however, its deep processing technology is rarely reported in China. There i...

Claims

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Application Information

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IPC IPC(8): C12P19/14A23B7/08
CPCA23B7/08C12P19/14
Inventor 黄林华季堯虎吴厚玖黄学根孙志高王珺
Owner CITRUS RES INST SOUTHWEST UNIV
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