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Method for continuously extracting essential oil, pectin and hesperidin from orange peel

A technology of hesperidin and orange peel is applied in the field of food processing, which can solve the problems of high pollution and high cost, and achieve the effects of reducing pollution and energy consumption, saving energy consumption and shortening extraction time.

Pending Publication Date: 2021-07-23
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the currently widely used process has the problems of high cost and large pollution

Method used

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  • Method for continuously extracting essential oil, pectin and hesperidin from orange peel
  • Method for continuously extracting essential oil, pectin and hesperidin from orange peel

Examples

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Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: the technique of continuous extraction essential oil, pectin and hesperidin in orange peel

[0051] See the specific process figure 1 ,Specific steps are as follows:

[0052] (1) pulverizing the orange peel into particles with a particle size ranging from 80 to 100 microns;

[0053] (2) Using absolute ethanol as the extractant, mix it with the pulverized orange peel raw material prepared in step (1) according to the solid-liquid ratio of 1:5, stir at 18-25°C for 50 minutes, and filter to obtain the ethanol-extracted The liquid was concentrated and removed by vacuum distillation to obtain dark brown orange peel essential oil after concentration and removal of ethanol;

[0054] The measured essential oil extraction rate is 42% (to the total content); the essential oil contains 150 kinds of volatile components, of which the limonene content accounts for 75%, and other main essential oil components include linalool (accounting for 5%), β-laurel Alkenes (acc...

Embodiment 2

[0059] Embodiment 2: the technique of continuous extraction essential oil, pectin and hesperidin in orange peel

[0060] Specific steps are as follows:

[0061] (1) Pulverizing the orange peel into particles with a particle size ranging from 200 to 300 microns;

[0062] (2) Using absolute ethanol as the extractant, mix it with the crushed orange peel raw material prepared in step (1) according to the ratio of material to liquid at 1:5, stir at 18-25°C for 50 minutes, and filter to obtain the ethanol extract , using vacuum distillation technology to concentrate and remove ethanol to obtain dark brown orange peel essential oil;

[0063] The measured essential oil extraction rate is 30% (to the total content); the essential oil contains 126 kinds of volatile components, of which the limonene content accounts for 78%, and other main essential oil components include linalool (accounting for 3%), β-laurel Alkenes (accounting for 2%), 1,3-dihydroxy-acetone (accounting for 1%), meth...

Embodiment 3

[0068] Embodiment 3: the technique of continuous extraction essential oil, pectin and hesperidin in orange peel

[0069] Specific steps are as follows:

[0070] (1) pulverizing the orange peel into particles with a particle size ranging from 20 to 80 microns;

[0071] (2) Using absolute ethanol as the extractant, mix it with the crushed orange peel raw material prepared in step (1) according to the ratio of material to liquid at 1:5, stir at 18-25°C for 50 minutes, and filter to obtain the ethanol extract , using vacuum distillation technology to concentrate and remove ethanol to obtain dark brown orange peel essential oil;

[0072] The measured essential oil extraction rate is 50% (to the total content); the essential oil contains 153 kinds of volatile components, of which limonene content accounts for 74%, and other main essential oil components include linalool (accounting for 6%), β-laurel Alkenes (accounting for 4%), 1,3-dihydroxy-acetone (accounting for 2%), methyl ace...

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Abstract

The invention discloses a method for continuously extracting essential oil, pectin and hesperidin from orange peels, and belongs to the technical field of food processing. According to the method, orange peel cell walls are crushed by adopting an industrially mature superfine crushing technology, so that substances such as essential oil, pectin and hesperidin are fully exposed from original cell structures, therefore, continuous operation can be realized under a mild condition by utilizing the obvious difference of the solubility of the three substances in different media, and three main functional components, namely essential oil, pectin and hesperidin, in the orange peel are sequentially extracted, and the extraction rate of each product can reach or exceed the optimal value of the current literature and patent publicly reported. By adopting the method provided by the invention, the extraction rate of grease components in the orange peel is greater than 40% (relative to total content), the extraction rate of pectin in the orange peel is greater than 20% (relative to dry matter), the extraction rate of hesperidin in the orange peel is 1-2% (relative to dry matter), and the purity is not lower than 97%.

Description

technical field [0001] The invention relates to a method for continuously extracting essential oil, pectin and hesperidin from orange peel, belonging to the technical field of food processing. Background technique [0002] Citrus is a bulk agricultural product, so orange peel resources are very rich. Orange peel essential oil is one of the most expensive varieties in the current flavor and fragrance market. Orange peel essential oil mainly exists in the oil coating of orange peel exocarp, generally 0.5-2.0% of the fresh weight of the peel, and its main component is limonene. The pectin in orange peel mainly exists in the middle layer of the cell wall of orange peel. It is a heteropolysaccharide whose main chain structure is D-galacturonic acid connected by α-1,4 glycosidic bonds. It also contains more than ten kinds of Hair branches made of neutral sugars. The content of pectin in orange peel is 20-30% (w / w, on dry weight). Hesperidin (dihydroflavone glycoside) in orange ...

Claims

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Application Information

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IPC IPC(8): C11B9/02C07H1/08C07H17/07C08B37/06
CPCC11B9/025C07H1/08C07H17/07C08B37/0045C08B37/0048
Inventor 华霄邵惠子邵扬子白贵林石晶王子杰管舒怡
Owner JIANGNAN UNIV
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