Method for preparing pectin oligosaccharide having molecular weight of 2000-3000 Da

A pectin oligosaccharide and molecular weight technology, applied in the field of food chemistry, can solve the problems of difficult control of product quality and high process cost, and achieve the effects of short production cycle, simple process, high product yield and purity

Active Publication Date: 2017-06-13
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a chemical preparation method of pectin oligosaccharides with a molecular weight of 2000 to 3000 Da in view of defects such as high cost of the existing pectin oligosaccharide preparation process and difficulty in product quality control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation process steps of pectin oligosaccharides are as follows:

[0023] 1) Use ultrapure water to prepare 100ml of citrus pectin solution with a mass concentration of 1%, and dissolve it fully on a shaker at 40°C, measure the initial pH to 3.8, then adjust the pH to 10 with ammonia water, and stabilize it on a shaker at 90°C for 10 minutes ;

[0024] 2) Add H to the solution 2 o 2 10ml, react in a shaking table at 90°C for 4h, after the reaction, adjust the pH to slightly lower than the initial pH (pH is 3.5) with hydrochloric acid, add 4 times the volume of ethanol to the reaction solution for precipitation;

[0025] 3) Centrifuge (8000rpm / min, 10min), separate the precipitate, wash 3 times with ethanol, and dry in an oven at 40°C until constant weight.

Embodiment 2

[0027] The preparation process steps of pectin oligosaccharides are as follows:

[0028] 1) Prepare 100ml of citrus pectin solution with a mass concentration of 0.5% in ultrapure water, dissolve it fully on a shaker at 35°C, measure the initial pH to 3.9, then adjust the pH to 9.5 with ammonia water, and stabilize it on a shaker at 85°C for 10 minutes ;

[0029] 2) Add H to the solution 2 o 2 5ml, react in a shaking table at 95°C for 3h, after the reaction, adjust the pH to slightly lower than the initial pH (pH is 3.6) with hydrochloric acid, add 2 times the volume of ethanol to the reaction solution for precipitation;

[0030] 3) Centrifuge, separate the precipitate, wash twice with ethanol, and dry in an oven at 35°C until constant weight.

Embodiment 3

[0032] The preparation process steps of pectin oligosaccharides are as follows:

[0033] 1) Use ultrapure water to prepare 100ml of citrus pectin solution with a mass concentration of 2%, and dissolve it fully on a shaker at 45°C. Measure the initial pH to 3.6, then adjust the pH to 10.5 with NaOH, and stabilize it on a shaker at 95°C for 10 minutes ;

[0034] 2) Add H to the solution 2 o 2 20ml, react in a shaking table at 85°C for 5h, after the reaction, adjust the pH to slightly lower than the initial pH (pH is 3.3) with hydrochloric acid, and add 5 times the volume of ethanol to the reaction solution for precipitation;

[0035] 3) Centrifuge, separate the precipitate, wash with ethanol for 3 times, and dry in an oven at 45°C until constant weight.

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Abstract

The invention discloses a method for chemically preparing a pectin oligosaccharide having a molecular weight of 2000-3000 Da. The method comprises the following steps: regulating the pH value of a pectin solution to 9.5-10.5, adding H2O2, and reacting; then regulating the pH value of the reaction solution to be slightly lower than the initial pH value; and finally, adding ethanol to precipitate, washing the precipitate, and drying. According to the invention, the controllable degradation of pectin is realized, and the pectin oligosaccharide having a weight average molecular weight of 2000-3000 Da is prepared, thereby improving the product quality; and tests prove that the pectin oligosaccharide has a better antibacterial activity.

Description

technical field [0001] The invention belongs to the field of food chemistry and relates to a preparation method of pectin oligosaccharides, in particular to a chemical preparation method of pectin oligosaccharides with a molecular weight of 2000-3000 Da. [0002] technical background [0003] Pectin oligosaccharides, especially oligogalacturonic acid, have biological activities such as inducing plant resistance and inhibiting the accumulation of lipids in mouse liver cells. Pectin oligosaccharides can affect the bacterial flora and exert their potential beneficial activities. At present, pectin oligosaccharides are mainly extracted from natural plants, chemically, and enzymatically synthesized. Based on the comprehensive consideration of product quality and cost, the more common method is to use chemical or enzymatic methods to degrade pectin polysaccharides. Due to the high price of enzymes, complex process, long cycle, and difficult control of product quality, enzymatic met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0048
Inventor 潘思轶张珊珊胡海娟范传会王鲁峰王可兴
Owner HUAZHONG AGRI UNIV
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