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Preparation method of modified pectin

A technology for modifying pectin and pectin, applied in the field of bioactive polysaccharide preparation, can solve the problems of uncontrollable oxidation process, low degradation efficiency, low reaction efficiency, etc., achieve good application potential, improve degradation efficiency, and product recovery rate high effect

Active Publication Date: 2017-09-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, depending on hydrogen peroxide alone, the reaction efficiency is low, the oxidation process is uncontrollable, and there are many by-products. Degradation of chitosan, the degradation efficiency is not high; there are studies to improve the oxidation efficiency through the synergistic effect of various oxidants, such as Dr. Hydrogen + vitamin C oxidation system

Method used

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  • Preparation method of modified pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]Weigh 100mg of citrus pectin powder, add 20ml of deionized water, oscillate and mix evenly, insert the ultrasonic probe into the solution 2cm below, set the ultrasonic power to 200W, and ultrasonic time to 10min. Cool the pectin solution, and after the ultrasonic wave is over, continue magnetic stirring for 8 hours to fully dissolve the pectin to obtain a pectin solution; adjust the pH of the pectin solution to 12 with 0.5N NaOH solution to obtain an alkaline pectin solution; Add 20 μL of hydrogen peroxide dropwise to the glue solution, turn on the high-pressure mercury lamp, under the irradiation of 365nm ultraviolet light, stir and react at room temperature at 100rpm for 6h, then turn off the ultraviolet lamp, terminate the reaction, and obtain a degraded pectin solution (alkaline); use 0.3N HCl adjusted the reaction solution pH=7 to obtain a degraded pectin mixed solution (neutral); the resulting mixed solution was poured into 60 ml of ethanol-water solution with a vol...

Embodiment 2

[0037] Weigh 200mg of citrus pectin powder, add 20ml of deionized water, oscillate and mix well, insert the ultrasonic probe into the solution 2cm below, set the ultrasonic power to 200W, and ultrasonic time to 15min. Cool the pectin solution, and after the ultrasonic wave is over, continue magnetic stirring for 7 hours to fully dissolve the pectin to obtain a pectin solution; adjust the pH of the pectin solution to 12 with 0.5N NaOH solution to obtain an alkaline pectin solution; Add 30 μl of hydrogen peroxide dropwise to the glue solution, turn on the high-pressure mercury lamp, under the irradiation of 365nm ultraviolet light, stir the reaction at room temperature at 100rpm for 5h, then turn off the ultraviolet lamp, terminate the reaction, and obtain the degraded pectin solution (alkaline); use 0.3N HCl adjusted the reaction solution pH=7 to obtain a degraded pectin mixed solution (neutral); the resulting mixed solution was poured into 60 ml of ethanol-water solution with a...

Embodiment 3

[0040] Weigh 200mg of citrus pectin powder, add 20ml of deionized water, oscillate and mix well, insert the ultrasonic probe into the solution 2cm below, set the ultrasonic power to 200W, and ultrasonic time to 15min. Cool the pectin solution, and after the ultrasonic wave is over, continue magnetic stirring for 7 hours to fully dissolve the pectin to obtain a pectin solution; adjust the pH of the pectin solution to 12 with 0.5N NaOH solution to obtain an alkaline pectin solution; Add 30 μl of hydrogen peroxide dropwise to the glue solution, turn on the high-pressure mercury lamp, and under the irradiation of 365nm ultraviolet light, stir the reaction at a speed of 100 rpm at room temperature for 7 hours, then turn off the ultraviolet lamp, terminate the reaction, and obtain a degraded pectin solution (alkaline); use 0.3N HCl adjusted the reaction solution pH=7 to obtain a degraded pectin mixed solution (neutral); the resulting mixed solution was poured into 60 ml of ethanol-wa...

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Abstract

The invention belongs to the technical field of biologically active polysaccharide preparation, and discloses a preparation method of modified pectin. The preparation method comprises the steps that pectin is added into deionized water, mixing and ultrasonic dispersion are conducted, stirring is conducted to be dissolved to be uniform, and a pectin solution is obtained; the pH value of the pectin solution is adjusted with alkali to range from 7 to 12, hydrogen peroxide is dropwise added, under ultraviolet irradiation, stirring is conducted at room temperature, and reacting is conducted; after reacting is completed, the pH of reaction liquid is adjusted with acid to be neutral, the adjusted reaction liquid is added into an ethanol-water solution, and stirring, standing settling and filtering are conducted; a solid product is subjected to washing, drying and purifying, and the modified pectin is obtained. Accordingly, by means of an ultraviolet photocatalysis-hydrogen peroxide oxidation modification method, degradation and degreasing of the pectin can be achieved through one step, and the preparation method has the advantages of being short in reaction time, free of pollution, high in product recovery rate and low in energy consumption.

Description

technical field [0001] The invention belongs to the technical field of bioactive polysaccharide preparation, and in particular relates to a preparation method of modified pectin. Background technique [0002] Pectin is a class of macromolecular acidic polysaccharides with complex structure, which widely exists in nature, especially in the cell walls of land plants. Almost all plants contain pectin, citrus, lemon, grapefruit and other peels contain about 30% pectin, which is the most abundant source of pectin. The FAO / WHO Joint Committee on Food Additives recommends citrus pectin as a safe natural food additive and does not limit its daily intake. In 2006, the world's annual consumption of pectin was about 45 million kilograms, and it was increasing year by year. At present, pectin has been widely used in food, cosmetics, chemical industry, textile, medicine and other fields, and has played an important role in improving people's life. In recent years, the biological activ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 王兆梅岳凯婷吴建勇
Owner SOUTH CHINA UNIV OF TECH
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