Ginkgo testa pectin extraction method

Abstract

The invention discloses a ginkgo testa pectin extraction method, and aims to provide a novel ginkgo testa pectin extraction method which has the advantages of high product quality and high extraction yield and can implement industrial production. The technical scheme is as follows: the method comprises the following steps: (1) picking ginkgos in the green fruit period (July-September); (2) flushing the ginkgo testae three times, and mashing with a food pulverizer; (3) extracting the mashed ginkgo testae in an extracting solution for 45-120 minutes to obtain pectin; (4) decolorizing the extracted pectin solution with activated carbon; (5) concentrating the decolorized pectin solution through a ceramic ultrafiltration membrane, wherein the concentration percent is 20-50 vol% of the original solution; (6) precipitating the concentrated pectin solution with ethanol; (7) purifying the pectin crude extract by ethanol soaking; and (8) drying the purified pectin at 50-70 DEG C, and pulverizing to obtain pectin powder.

Description

technical field [0001] The technology relates to the field of food and medicine, in particular to a method for extracting ginkgo exocarp pectin. Background technique [0002] Pectin is a natural polysaccharide polymer with a molecular weight between 50,000 and 300,000. The main chain is a long chain structure of D-galacturonic acid connected by α-1,4 glycosidic bonds. The side chain is composed of A short chain structure composed of rhamnose, arabinose, galactose and xylose. Pectin is white to yellow-brown powder, colorless, odorless, without fixed melting point and solubility, insoluble in organic solvents such as ethanol, but soluble in hot water and slightly soluble in cold water. Pectin is the main component of dietary fiber, the seventh largest nutrient in the human body. It has a variety of edible and medicinal values, so it has a wide range of applications in food, medicine and other fields. In the field of food, pectin is often used as gelling agent, thickener, sta...

AI Technical Summary

Problems solved by technology

[0004] Traditional pectin extraction methods include boiling water extraction, acid hydrolysis, microbial method, microwave-assisted extraction, etc. These extraction methods have certain limitations and cannot meet production needs

For example, the pectin extracted by the boiling water extraction method and the acid hydrolysis method has a darker color; the microbial method is greatly affected by the activity of the strain and fermentation conditions, and the product quality is unstable; although the pectin obtained by the microwave method is of high quality, it is difficult to scale up Cannot be used in industrial production