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A kind of Ginkgo biloba pectin extraction method
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A technology for extracting ginkgo testa and pectin, which is applied in the field of food and medicine, can solve the problems of microbial activity and fermentation conditions, limitations that cannot meet production needs, and unstable product quality, etc., to reduce energy consumption, Improve the yield of pectin extraction and the effect of increasing the yield
Inactive Publication Date: 2019-02-01
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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Abstract
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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
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Embodiment 1
[0039] A kind of Ginkgo biloba testa pectin extracting method provided by the invention comprises the following steps successively:
[0040] (1) Picking of ginkgo fruit
[0041] Choose to pick during the green fruit period (July-September) of Ginkgo biloba, store in a ventilated environment; peel off the outer testa for later use.
[0043] Weigh 1000 grams of Ginkgo biloba testa, filter and remove moldy and corrupt raw materials, wash the selected raw materials 3 times to remove impurities such as soil, sand, iron filings, etc., air shower for 10 minutes, and use a food grinder to grind the raw materials smash. (3) Pectin extraction
[0094] Weigh 1000 grams of Ginkgo biloba testa, filter and remove moldy and rotten raw materials, wash the selected raw materials 3 times to remove impurities such as soil, sand, iron filings, etc., air shower for 10 minutes, and use a food grinder to grind the raw materials smash.
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Abstract
The invention discloses a method for extracting ginkgo testa pectin, and aims to provide a new method for extracting ginkgo testa pectin with high product quality, high extraction yield and industrial production; the technical points are: (1 ) choose to pick ginkgo in the green fruit period (July-September); (2) the ginkgo testa is washed 3 times and then crushed with a food grinder; (3) the crushed ginkgo ‑120min to extract pectin; (4) decolorize the pectin solution obtained by leaching with activated carbon; (5) concentrate the decolorized pectin solution with a ceramicultrafiltration membrane, and the concentration ratio is 20‑50% of the volume of the original solution; (6 ) the concentrated pectin solution is precipitated by ethanol; (7) the crude pectin extract is purified by soaking in ethanol; (8) the purified pectin is dried at 50-70° C. and crushed into 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 polysaccharidepolymer 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...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 孙广炜张英吕国军刘洋赵姗
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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