High-extraction-rate plant pectin as well as extraction process optimization design model and application thereof

Abstract

The invention discloses high-extraction-rate plant pectin as well as an extraction process optimization design model and application thereof. According to the model, firstly, extraction process characteristic parameters of plant pectin are screened, single-factor variables of all the characteristic parameters are tested, then response surface design is conducted according to the single-factor variable test results of all the characteristic parameters, response surface design test data are obtained, and then a pectin extraction rate regression model is established according to the response surface design test data; and obtaining the optimal pectin extraction process conditions, and verifying the obtained optimal pectin extraction process conditions by adopting a macroscopic test. According to the model, through response surface design, the pectin extraction rate is greatly increased while the quality of the plant pectin is guaranteed, so that the plant pectin with high moisturizing performance and high safety is obtained, and the lipstick prepared from the plant pectin has more excellent high moisturizing performance, high durability and biological adhesion and can be suitable for sensitive skin.

Description

Technical Field

[0001] The invention relates to a pectin extraction process design model, in particular to a high-extraction-rate plant pectin and an extraction process optimization design model and application thereof, belonging to the technical field of deep processing and application of agricultural products. Background Art

[0002] Plant pectin is an important natural high molecular compound, which is widely found in plant cell walls, especially in the soft tissue of fruits and vegetables. It is a polysaccharide, the main component of which is galacturonic acid, and has many physiological functions, such as lowering blood sugar, regulating intestinal flora, and enhancing immunity. Due to its unique physical and chemical properties, pectin is widely used in the food industry, such as thickener, stabilizer, gelling agent, etc.

[0003] In the prior art, pectin is usually extracted by acid method or alkali method. The acid method is to release pectin from the plant cell wall by heating under acidic conditions, while the alkali method is carried out under alkaline conditions. These methods are simple and easy to implement, but the pectin extraction rate needs to be further improved, and acid-base compounds are easily left in the actual extraction process, affecting the safety of pectin substances and limiting their application fields. Based on this, it is very necessary to improve the plant pectin extraction method and increase the pectin extraction efficiency and safety, and it is helpful to apply it to the fields of cosmetics or food, and promote the development and expansion of the deep processing industry of agricultural products. Summary of the invention

[0004] In view of the problems existing in the prior art, the first object of the present invention is to provide an extraction process optimization design model for plant pectin with high extraction rate. The model first determines the preferred range of each characteristic parameter of the extraction process through a single factor experiment, then performs a response surface test design for pectin extraction within the above preferred range, performs regression fitting based on the results of the response surface test, thereby obtaining the optimal pectin extraction process conditions, and then verifies the process conditions through a macro experiment. After testing, taking the navel orange pectin extraction process as an example, the process conditions obtained by using the model provided by the present invention have a predicted value of extraction rate of 17.43%, and the average extraction rate of the process conditions tested in the experiment is 19.86%, indicating that the model can effectively screen out the optimal extraction process model.

[0005] The second object of the present invention is to provide a plant pectin with a high extraction rate. Based on the optimized design model provided by the present invention, while ensuring the quality of the plant pectin, the pectin extraction rate is greatly improved, thereby obtaining a plant pectin with high moisture retention and high safety.

[0006] The third object of the present invention is to provide an application of high-extraction-rate plant pectin for preparing high-smoothness and high-durability lipstick. The pectin extraction process optimized based on the above-mentioned design model can greatly improve the extraction rate of plant pectin. Due to the excellent technical effect of the pectin obtained under the process conditions, the prepared lipstick has high moistness, high durability and adhesion, is derived from natural plants, has high safety, and can be applied to sensitive skin.

[0007] In order to achieve the above technical objectives, the present invention provides an extraction process optimization design model for plant pectin with high extraction rate, comprising:

[0008] Step S1, screening the characteristic parameters of the extraction process of plant pectin, and conducting a single factor variable test of each characteristic parameter;

[0009] Step S2, performing response surface design according to the single factor variable test results of each characteristic parameter to obtain response surface design test data;

[0010] Step S3, establishing a pectin extraction rate regression equation model according to the response surface design test data, and obtaining the optimal pectin extraction process conditions;

[0011] Step S4: verifying the optimal pectin extraction process conditions obtained in step S3 by using a macro experiment.

[0012] As a preferred solution, the characteristic parameters of the extraction process include: solid-liquid ratio, extraction temperature, extraction time, and ultrasonic time.

[0013] As a preferred solution, the value ranges of the characteristic parameters in the single factor variable test are: solid-liquid ratio 0.03-0.1 g / mL, extraction temperature 40-80°C, extraction time 30-60 min, and ultrasonic time 30-40 min.

[0014] As a preferred solution, the response surface design process is: according to the single factor test results of each characteristic parameter, the optimal value range of each characteristic parameter is selected, and then an orthogonal test is carried out with each characteristic parameter as an input variable and pectin extraction rate as a response variable.

[0015] As a preferred solution, the regression equation model of the pectin extraction rate is: Formula 1: Y = k 1 A+k 2 B+k 3 C+k 4 D+j 1 A 2 +j 2 B 2 +j 3 C 2 +j 4 D 2 +z1 AB+z 2 AC+z 3 AD+z 4 BC+z 5 BD+z 6 CD+E;

[0016] In formula 1, A is the extraction temperature, B is the extraction time, C is the ultrasonic time, D is the solid-liquid ratio, k 1 ~k 4 is the one-dimensional correlation coefficient between A and B, j 1 ~j 4 is the square correlation coefficient of A to B, z 1 ~z 6 is the quadratic correlation coefficient of A~B, and E is the error term.

[0017] As a preferred solution, the process of macro test verification is:

[0018] S4-1, after cleaning the plant raw material, dehydrating and crushing it in sequence to obtain raw material powder;

[0019] S4-2, dissolving the raw material powder, heating in a water bath, ultrasonically treating and filtering in sequence to obtain a pectin extract;

[0020] S4-3, the pectin extract is concentrated, separated and decolorized in sequence, and then purified and dried to obtain the product.

[0021] As a preferred solution, the pulverization process is performed until the particle size of the raw material powder is less than 40 mesh.

[0022] As a preferred solution, the concentration treatment adopts a rotary evaporation method at a temperature of 70 to 90°C.

[0023] As a preferred solution, the separation method adopts ethanol precipitation and filtration method, and the ethanol concentration is 60-80%.

[0024] As a preferred solution, the purification and drying process is as follows: the decolorized pectin is filtered through gauze, centrifuged and concentrated in a vacuum, and then dried at 60-80°C and crushed to obtain pectin dry powder.

[0025] The present invention also provides an application of an extraction process optimization design model for high-extraction-rate plant pectin, which is used to prepare a lipstick with high lubricity and durability; the lipstick comprises the following components in parts by mass: 20 to 30 parts of beeswax, 60 to 70 parts of oil, 0.5 to 1 part of pigment and 0.2 to 1.5 parts of pectin.

[0026] As a preferred solution, the preparation process of the lipstick is: melt the beeswax, add the pigment and mix evenly, then add the mixture of pectin and oil, mix thoroughly and cool to form, and then obtain the lipstick.

[0027] As a preferred solution, vitamins and / or plant essential oils can be added to the lipstick before cooling and forming, and the amount of the two added is 0.03-0.06 ml when measured separately.

[0028] As a preferred solution, the lipstick comprises the following components in parts by weight: 25-29 parts of beeswax, 65-67 parts of oil, 0.5-1 part of pigment and 0.7-1.0 part of pectin.

[0029] Compared with the prior art, the beneficial technical effects of the technical solution of the present invention are:

[0030] 1) The design model provided by the present invention first determines the preferred range of each characteristic parameter of the extraction process through a single factor experiment, and then performs a response surface test design of pectin extraction within the above preferred range, and performs regression equation fitting according to the results of the response surface test to obtain the optimal pectin extraction process conditions, and then verifies the process conditions through a macro experiment. After testing, taking the navel orange pectin extraction process as an example, the process conditions obtained by using the model provided by the present invention have a predicted value of the extraction rate of 17.43%, and the average extraction rate of the process conditions tested in the experiment is 19.86%, indicating that the model can effectively screen out the optimal extraction process model.

[0031] 2) In the technical solution provided by the present invention, the pectin extraction process optimized based on the above-mentioned design model can greatly improve the extraction rate of plant pectin. Due to the physical and chemical properties of the pectin obtained under the process conditions, the prepared lipstick has high moisturizing, durability and adhesion. It is of natural plant origin, highly safe, and can be suitable for sensitive skin. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a flow chart of the navel orange pectin extraction process and lipstick preparation process used in the embodiments of the present invention;

[0033] Figure 2 It is a line graph of pectin extraction rate of different single factors in Example 1 of the present invention;

[0034] Figure 2 (a) is a line graph of water bath temperature-extraction rate, Figure 2 (b) is a line graph of water bath time-extraction rate, Figure 2 (c) is a line graph of ultrasonic time-extraction rate, Figure 2 (d) is a line graph of liquid-to-solid ratio-extraction rate;

[0035] Figure 3is a surface diagram of the interaction between different extraction factors and pectin extraction rate in the response surface experiment in Example 1 of the present invention;

[0036] Figure 3 (a) is the surface diagram of water bath temperature, water bath time and pectin extraction rate. Figure 3 (b) is the surface graph of water bath temperature, ultrasonic time and pectin extraction rate. Figure 3 (c) is the surface graph of water bath temperature, solid-liquid ratio and pectin extraction rate. Figure 3 (d) is the surface graph of water bath time and ultrasonic time and pectin extraction rate. Figure 3 (e) is the surface graph of water bath time and solid-liquid ratio and pectin extraction rate. Figure 3 (f) is a surface diagram of ultrasonic time, solid-liquid ratio and pectin extraction rate;

[0037] Figure 4 The figure is a color comparison between the lipsticks with different pectin contents in Example 1 of the present invention and commercially available lipsticks;

[0038] Figure 4 (a) is a color comparison chart of lipsticks with different pectin contents and commercially available lipsticks after application. Figure 4 (b) is a color comparison chart of lipsticks with different pectin contents and commercially available lipsticks. DETAILED DESCRIPTION

[0039] The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments. The exemplary embodiments and descriptions of the present invention are used to explain the present invention but are not intended to limit the present invention.

[0040] In the embodiment of the present invention, navel orange peel is used as an example to optimize the pectin extraction process. The original pectin extraction process is as follows:

[0041] 1) Raw material preparation: Select the navel orange peels left after navel orange processing.

[0042] 2) Pretreatment: Dry the navel orange peel in the sun for 7-10 days until it completely loses moisture, and then crush it and sieve it through a 40-mesh sieve.

[0043] 3) Preparation of extraction solution: First, mix navel orange peel powder and water to obtain navel orange peel powder aqueous solution, with a solid-liquid ratio of 1g powder / 20mL water, and set the water bath extraction temperature to 60°C, the water bath time to 45min, and the ultrasonic power to 180W for 36min. After the ultrasonication, filter with a quantitative filter paper with a pore size of 20um to obtain navel orange pectin extract.

[0044] 4) Pectin extraction: The pectin extract obtained in 3) above was concentrated by rotary evaporation at 80°C until the pectin was in a gelatinous state, and then 75% ethanol was added and filtered twice under 4 layers of gauze for alcohol precipitation. The crude pectin after filtration was further decolorized with anhydrous ethanol.

[0045] 5) Pectin purification and drying: After ethanol decolorization, the pectin is filtered again with 4 layers of gauze. The filtered navel orange pectin is concentrated by centrifugation and vacuum concentration, dried at 60° C. and then crushed to obtain navel orange pectin finished dry powder for subsequent applications.

[0046] Example 1

[0047] This example uses navel orange peel as raw material to optimize the pectin extraction process, specifically:

[0048] Step 1: Single factor variable test

[0049] 1) Taking the solid-liquid ratio, extraction temperature, extraction time and ultrasonic power as the extraction process characteristic parameters, the corresponding single factor variable test was carried out;

[0050] 2) The ratio of navel orange peel powder to water was set to 1g / 10mL, 1g / 15mL, 1g / 20mL, 1g / 25mL, and 1g / 30mL; the water bath extraction temperatures were 45°C, 55°C, 60°C, 70°C, and 80°C, respectively; the water bath extraction times were 30min, 35min, 40min, 45min, and 50min, respectively; and the ultrasonic time was further set to 30min, 32min, 34min, 36min, and 38min at an ultrasonic power of 180W;

[0051] 3) According to the above process, the navel orange peel pectin extraction process was carried out for single factor variable test, and the obtained pectin extraction rate was as follows: Figure 2 shown.

[0052] Step 2: Response surface design

[0053] According to the results of the single factor variable test, the optimal interval of each characteristic parameter was screened. The single factor variable results of navel orange pectin are as follows: Figure 2 As shown: Figure 2 (a) shows that with the increase of water bath extraction temperature, the extraction rate of pectin increases between 45 and 55°C, and the extraction rate of pectin gradually decreases above 55°C; Figure 2(b) shows that the pectin extraction rate first increases and then decreases with the increase of water bath time, and the pectin extraction rate reaches the maximum when the water bath time is 35min; (c) shows that the pectin extraction rate first increases and then decreases with the increase of ultrasonic time, and the pectin extraction rate reaches the maximum when the ultrasonic time is 32min; (d) shows that the pectin extraction rate first increases and then decreases with the change of solid-liquid ratio, and the pectin extraction rate reaches the maximum when the solid-liquid ratio is 1g / 20mL. Based on the single factor results and industrial production costs, the optimal water bath extraction temperature range of 45℃, 52.5℃, and 60℃; water bath extraction time of 30min, 35min, and 40min; ultrasonic time of 30min, 32min, and 34min, and solid-liquid ratio of 1g / 15mL, 1g / 20mL, and 1g / 25mL were selected as the conditions of the response surface experiment. The specific test results are shown in Table 1.

[0054] Table 1 Response surface experimental design and results

[0055]

[0056]

[0057] Step 3: Optimal pectin extraction process conditions

[0058] The experimental results were subjected to regression analysis, and the four extraction process characteristic parameters of water bath temperature (A), water bath time (B), ultrasonic time (C), and liquid-to-solid ratio (D) were regressed and fitted to obtain the regression equation of pectin extraction rate (Y):

[0059] Y=-597.24697+0.93514A+7.14831B+24.34449C+7.07420D+6.24600E-003AB-0 .036275AC-0.011745AD-0.10831BC-0.044335BD-0.056184CD+8.41257E-004A 2 -0.043414B 2 -0.27302C 2 -0.067314D 2 ;

[0060] Furthermore, the regression model was subjected to corresponding variance analysis, and the analysis results are shown in Table 2.

[0061] Table 2 Analysis of variance

[0062]

[0063]

[0064] As shown in Table 2, the model F = 172.82, P < 0.0001, indicating that the model verification result is extremely significant; the lack of fit term P = 0.7003 > 0.05, indicating that the lack of fit term is not significant, indicating that the difference between the mathematical model and the actual experiment is small, and the mathematical model has a high degree of fit; the model correlation coefficient R 2 =0.9942, indicating that the model can explain 99.42% of the variation in the response surface; the corrected correlation coefficient of the model R 2 Adj = 0.9885, indicating that the feasibility of the model is high. Since P of factor A is less than 0.0001, factor A has a very significant effect on the pectin extraction rate; P of factor C is less than 0.0001, factor C has a very significant effect on the pectin extraction rate; P of factor D is less than 0.0001, factor D has a very significant effect on the pectin extraction rate; and the F values ​​of the four factors A, B, C, and D are D>C>A>B, so the order of the degree of influence of each factor on the pectin extraction rate is liquid-to-solid ratio>ultrasonic time>water bath temperature>water bath time. The quadratic terms AC, BC, BD, CD, A 2 , C 2 , D 2 The P value of the quadratic term AD was less than 0.05, indicating that the interaction between water bath temperature and ultrasonic time, water bath time and ultrasonic time, and water bath time and liquid-to-solid ratio had a significant effect on the pectin extraction rate.

[0065] The present invention also conducted a test on the effect of the interaction of extraction process characteristic parameters on the pectin extraction rate. The results are as follows: Figure 3 As shown, through Figure 3 It can be seen that the interaction between water bath temperature and ultrasonic time, water bath time and ultrasonic time, and water bath time and liquid-to-solid ratio has a very significant effect on the pectin extraction rate, while the interaction between the other factors is relatively weak. The higher the degree to which the contour line is similar to the ellipse, the more significant the interaction between the two factors. Among them, the response surface contour map of the interaction of water bath time and ultrasonic time, water bath time and liquid-to-solid ratio is closest to the ellipse, and the interaction between the two has the greatest effect on the pectin extraction rate, which is consistent with the above-mentioned variance analysis results. In summary, the optimal process conditions obtained after response surface optimization design are: Through response surface optimization, the optimal process conditions are: water bath temperature 46℃, water bath time 32min, ultrasonic time 32min, liquid-to-solid ratio 24g / 32mL.

[0066] Step 4: Optimal pectin extraction process conditions

[0067] According to the optimal process conditions obtained in step 3 of the original pectin extraction process flow test, under the above process conditions, the average pectin extraction rate of navel orange was 19.86%, which was higher than the pectin extraction rates of all the tests in Table 1.

[0068] The present invention also uses the navel orange pectin obtained according to the above optimal process conditions to prepare a lipstick with high moistness and durability, specifically:

[0069] 1) Before the test begins, clean and sterilize all equipment, including containers, stirring rods, and measuring cups;

[0070] 2) Heat 29 g of beeswax at 100° C. until it is melted, then add 1 g of pigment, continue stirring to allow the wax and the pigment to be fully mixed, then add a mixture of pectin and 65 g of rapeseed oil, mix thoroughly and evenly, then add 0.05 ml of vitamin E and 0.05 ml of navel orange essential oil, mix evenly and then inject into a lipstick mold, cool to room temperature, and demould to obtain the lipstick.

[0071] The pectin was added in gradient mass, namely 0.25 g, 0.50 g, 0.75 g, 1.00 g, and 1.25 g.

[0072] In order to clarify the texture characteristics of lipstick, the present invention uses a texture analyzer to detect the texture indicators of lipstick. Cut the lipstick into uniform sizes, weigh 5±0.1g, and have a thickness of 5±0.1mm. Place the lipstick on the texture analyzer tray, test the center point of the lipstick, and measure seven indicators including hardness, toughness, tensile strength, cutting work, failure work, penetration work, and shear work. The TPA test parameters are as follows: the P5 probe is a round-bottom probe with a diameter of 5mm, the sample pressing speed is 10.0mm / min, the speed at which the probe leaves the sample and returns to the position before the measurement is 30.0mm / min, the pressing degree is 20%, the preload stress is 0.05N, and the pause time between two bites is 3S. The test results are shown in Table 3.

[0073] Table 3

[0074]

[0075] As shown in Table 3, with the increase of pectin content, the hardness, tensile strength and shear work of the lipstick gradually increased, while the cutting work, failure work and penetration work gradually decreased. It can be found that when the pectin content is 0.75g and 1.00g, the texture data of the obtained lipstick is closest to the data of commercially available lipstick.

[0076] Furthermore, the present invention also performs quality testing on the lipstick obtained above by using a skin tester, and the results are shown in Table 4.

[0077] Table 4

[0078]

[0079] Through testing, all pectin lipsticks were found to have no allergens and allergies. For pectin lipsticks, after 14 days of continuous use, the skin did not have any allergic reactions. The above-mentioned pectin lipsticks all passed the light test. The lipsticks that passed the heat resistance test had pectin added in amounts of 0.75g, 1.00g, and 1.25g. The results of the cold resistance test of the lipsticks were all qualified. The lipsticks that failed the centrifugation test had pectin added in amounts of 1.25g. Through analysis, it was found that the most suitable amount of pectin added for making lipsticks is 0.75g and 1.00g, which is consistent with the data shown in the texture test of the lipsticks.

[0080] Through consumer testing, the user experience of lipstick was evaluated. The results are as follows Figure 4 As shown in (a), the results show that pectin lipstick is more moisturizing and has better gloss than commercial lipstick. After washing with water, none of the six lipsticks were removed, indicating the excellent water durability of the lipstick. It was further confirmed that after cleaning with a wet towel, the commercial lipstick was removed most thoroughly, and the pectin lipstick showed the best durability, and even showed a certain gloss after wiping. The pectin lipstick not only has good adhesion and water durability, but is also expected to be helpful for people with more fragile skin, such as rosacea, contact dermatitis, acne and other sensitive skin that is too fragile to use cosmetics.

[0081] The present invention also compares the data of the colorimeter to find out the comparison between the commercially available lipstick and the pectin lipstick. Figure 4 (b) As shown. By comparing the △L values ​​of the lipsticks, it can be found that the pectin lipsticks with the closest lightness and shade to the commercially available lipsticks are the lipsticks with 1g and 1.25g pectin content. By comparing the △a values ​​of the lipsticks, it can be found that the lipstick with the closest red and green values ​​to the commercially available lipsticks is the lipstick with 0.75g pectin. By comparing the △b values, it can be found that the lipstick with the closest yellow and blue values ​​to the commercially available lipsticks is the lipstick with 1g pectin. In summary, in the lipstick quality inspection and user experience evaluation, the lipstick with navel orange pectin added has a delicate texture, smooth application, good water durability, and good biological adhesion. It has been recognized in the survey and evaluation in terms of moisturizing, durability, and personal preference, and can be used for people with sensitive skin after in-depth research.

Claims

1. An extraction process optimization design model for high extraction rate plant pectin, characterized in that: include: Step S1, screening the characteristic parameters of the extraction process of plant pectin, and conducting a single factor variable test of each characteristic parameter; Step S2, performing response surface design according to the single factor variable test results of each characteristic parameter to obtain response surface design test data; Step S3, establishing a pectin extraction rate regression equation model according to the response surface design test data, and obtaining the optimal pectin extraction process conditions; Step S4: verifying the optimal pectin extraction process conditions obtained in step S3 by using a macro experiment.

2. The extraction process optimization design model of a high extraction rate plant pectin according to claim 1, characterized in that: The characteristic parameters of the extraction process include: solid-liquid ratio, extraction temperature, extraction time, and ultrasonic time; the value range of each characteristic parameter in the single factor variable test is: solid-liquid ratio 0.03-0.1 g / mL, extraction temperature 40-80°C, extraction time 30-60 min, and ultrasonic time 30-40 min.

3. The extraction process optimization design model of a high extraction rate plant pectin according to claim 1, characterized in that: The process of response surface design is as follows: according to the single factor test results of each characteristic parameter, the optimal value range of each characteristic parameter is selected, and then an orthogonal test is performed with each characteristic parameter as an input variable and the pectin extraction rate as a response variable.

4. The extraction process optimization design model of a high extraction rate plant pectin according to claim 1, characterized in that: The regression equation model of the pectin extraction rate is: Formula 1: <h2 style=";text-align:left;direction:ltr">Y = k1A + k2B + k3C + k4D + j1A<h2 style=";text-align:left;direction:ltr"> 2 <h2 style=";text-align:left;direction:ltr"> +j2B<h2 style=";text-align:left;direction:ltr"> 2 <h2 style=";text-align:left;direction:ltr"> +j3C<h2 style=";text-align:left;direction:ltr"> 2 <h2 style=";text-align:left;direction:ltr"> +j4D<h2 style=";text-align:left;direction:ltr"> 2 <h2 style=";text-align:left;direction:ltr"> +z1AB+z2AC+z3AD+z4BC+z5BD+z6CD+E; In formula 1, A is the extraction temperature, B is the extraction time, C is the ultrasonic time, D is the solid-liquid ratio, k1~k4 are the one-dimensional correlation coefficients of A~B, j1~j4 are the square term correlation coefficients of A~B, z1~z6 are the quadratic term correlation coefficients of A~B, and E is the error term.

5. The extraction process optimization design model of a high extraction rate plant pectin according to claim 1, characterized in that: The process of macro test verification is as follows: S4-1. Clean the plant raw material and then dehydrate and crush it in sequence to obtain raw material powder; S4-2. Dissolve the raw material powder and then heat it in a water bath, ultrasonically treat it and filter it to obtain pectin extract; S4-3. Concentrate, separate and decolorize the pectin extract in sequence, and then purify and dry it to obtain.

6. The extraction process optimization design model of a high extraction rate plant pectin according to claim 5, characterized in that: The pulverizing process is performed until the particle size of the raw material powder is less than 40 meshes; the concentration process adopts a rotary evaporation method at a temperature of 70 to 90° C.; the separation method adopts an ethanol precipitation filtration method at an ethanol concentration of 60 to 80%; the purification and drying process is as follows: the pectin decolorized by ethanol is filtered through gauze, then centrifuged and vacuum concentrated, and then dried at 60 to 80° C. and pulverized to obtain pectin dry powder.

7. A high extraction rate plant pectin, characterized in that: Obtained from the model described in any one of claims 1 to 6.

8. The use of a high extraction rate plant pectin according to claim 7, characterized in that: Used for preparing highly moist and durable lipstick; the lipstick comprises the following components in parts by weight: 20 to 30 parts of beeswax, 60 to 70 parts of oil, 0.5 to 1 part of pigment and 0.2 to 1.5 parts of pectin.

9. The application of the extraction process optimization design model of a high extraction rate plant pectin according to claim 8, characterized in that: The preparation process of the lipstick is as follows: after the beeswax is melted, the pigment is added and mixed evenly, and then the mixture of pectin and oil is added, and after fully mixing, the mixture is cooled and formed to obtain the lipstick.

10. The use of the extraction process optimization design model of a high extraction rate plant pectin according to claim 8, characterized in that: Vitamins and / or plant essential oils can be added to the lipstick before cooling and molding, and the amount of the two added is 0.03-0.06 ml when measured separately; the lipstick comprises the following components in parts by weight: 25-29 parts of beeswax, 65-67 parts of oil, 0.5-1 part of pigment and 0.7-1.0 part of pectin.

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