CN1107858A - Method for extracting pectin from lemon peel - Google Patents
Method for extracting pectin from lemon peel Download PDFInfo
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- CN1107858A CN1107858A CN 94116245 CN94116245A CN1107858A CN 1107858 A CN1107858 A CN 1107858A CN 94116245 CN94116245 CN 94116245 CN 94116245 A CN94116245 A CN 94116245A CN 1107858 A CN1107858 A CN 1107858A
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- lemon peel
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Abstract
The process for extracting pectin from lemon peel includes such steps as boiling lemon peel, breaking, regulation of pH value and temp., press filtering, and ultrafiltering at 35-50 deg.C, pH value of 2.5-4.0 and 0.2055C to the power -0.1207-0.2055C the the power -0.1503 MPa to obtain concentrated pectin, and features low impurities content because of ultrafiltration concentration.
Description
The present invention relates to a kind of pectin extraction method, particularly relate to a kind of method of from lemon peel, extracting pectin.
In the prior art, to the production of pectin or be extracted in some reports are all arranged both at home and abroad, disclose a kind of ultrafiltration process as 33～35 pages of " Jiangsu food and fermentation " fourth phases in 1991 and from the persimmon skin, extracted the pectin method.Other also has some similar reports, just yet there are no the report about the extracting method of citrus pectin.For concentrating of critical step-pectin in the pectin extraction, traditional method is to use vacuum concentration, promptly sloughs moisture wherein under certain temperature and vacuum degree condition.This method only is that the moisture evaporation in the pectin is fallen, thereby the pectin powder foreign matter content of gained is higher.
The object of the present invention is to provide a kind of extracting method of pectin from lemon peel, the concentrated employing ultrafiltration process of pectin has overcome traditional pectin and has produced the high problem of foreign matter content in the method.
The present invention comprises the following steps: successively
(1) lemon peel is put into the boiling water of 1～2 times of tare weight, kept 8～12 minutes after waiting to boil.The weight of lemon peel is decided as the case may be.
(2) take out lemon peel, be crushed to 2 * 2 mm granules.
(3) soft water of lemon peel particle and 2.5～4.0 times of weight is mixed, regulate pH value to 1.8～3.0, add Sodium hexametaphosphate 99 then, make its concentration reach 0.2～0.40% weight percent concentration, adjust the temperature to 65～90 ℃, kept 60～90 minutes.
(4) above-mentioned miscellany is passed through 120 purpose nylon mesh press filtrations.
(5) material that press filtration is obtained is at 35 °～50 ℃, pH2.5～4.0, pressure P C=0.2055C
-0.1207～0.2055C
-0.1503Ultrafiltration is 3～5 hours under the Mpa condition, must concentrate liquid pectin, uses the polyacrylonitrile film of molecular weight cut off 50,000 during ultrafiltration.
In aforesaid method carries out,, can clean ultra-filtration membrane as the case may be for guaranteeing the permeability of film in the ultra-fine filter.During cleaning, be that the mixed liquid of 0.05～0.2%NaOH and 0.02～0.07% washing composition carries out the normal pressure turbulent flow and cleans with weight percent concentration under 30～60 ℃ of conditions.
Advantage of the present invention is owing to concentrate pectin with ultrafiltration process, thereby makes that foreign matter content obviously reduces in the liquid pectin, now tabulate under compare:
| Component % | Pectin | Ash content | Reducing sugar | Total flavones | Nitrogenous thing |
| Ultrafiltration and concentration liquid | 4.21 | 0.60 | 0.11 | 0.014 | 0.087 |
| Vacuum concentration liquid | 5.10 | 2.72 | 0.50 | 0.061 | 0.34 |
Above-mentioned vacuum concentration test is carried out in mandarin orange institute, adopts centrifugal-film evaporator, and vaporization temperature is 55 ℃.
Pectin content carbazole colorimetric method for determining
The ash content ash purification determining
Reducing sugar Fei Linshi titration measuring
Total flavones is measured with Davis's method
Nitrogenous thing is measured with Kjeldahl determination.
Embodiment 1.
Take by weighing lemon peel 15kg, put into the 15kg boiling water that boils in advance, kept after waiting to boil 8 minutes, take out then and be crushed to 2 * 2 mm granules, then add 37.5kg soft water, regulate pH value to 1.8, add the 105g Sodium hexametaphosphate 99 afterwards, adjust the temperature to 65 ℃ and keep after 60 minutes miscellany being passed through 120 order nylon mesh press filtrations, the material that press filtration is obtained is at 35 ℃, pH2.5 pressure P C=0.2055C at last
-0.1207Ultrafiltration is 3 hours under the Mpa condition, must concentrate liquid pectin.
Embodiment 2.
Take by weighing lemon peel 20kg, put into the 40kg boiling water that boils in advance, kept after waiting to boil 10 minutes, take out the particle that is crushed to 2 * 2 millimeters then, then add 60kg soft water, regulate pH value to 2.0, add the 240g Sodium hexametaphosphate 99 afterwards, adjust the temperature to 80 ℃, keep after 75 minutes miscellany being passed through 120 order nylon mesh press filtrations, the material that press filtration is obtained is at 40 ℃, pH3.0 pressure P C=0.2055C at last
-0.1307Ultrafiltration is 4 hours under the Mpa condition, must concentrate liquid pectin.
Embodiment 3.
Take by weighing lemon peel 20kg, put into the 30kg boiling water that boils in advance, kept after waiting to boil 12 minutes, and went out to get the particle that is crushed to 2 * 2 millimeters then, then add 80kg soft water, regulate pH value to 3.0, add the 400g Sodium hexametaphosphate 99 afterwards, adjust the temperature to 90 ℃, keep after 90 minutes miscellany being passed through 120 order nylon mesh press filtrations, the material that press filtration is obtained is at 50 ℃ at last, pH4.0, pressure P C=0.2055C
-0.1503Ultrafiltration is 5 hours under the Mpa condition, must concentrate liquid pectin.
Claims (2)
1, a kind of extracting method of pectin from lemon peel is characterized in that this method comprises the following steps: successively
(1) lemon peel is put into the boiling water of 1～2 times of tare weight, was kept 8～12 minutes after waiting to boil,
(2) take out lemon peel, be crushed to 2 * 2 millimeters fruit grain,
(3) soft water of lemon peel particle and 2.5～4.0 times of weight is mixed, regulate pH value to 1.8～3.0, add Sodium hexametaphosphate 99 then, make its concentration reach 0.2～0.4% weight percent concentration, adjust the temperature to 65～90 ℃, kept 60～90 minutes,
(4) above-mentioned miscellany is passed through 120 purpose nylon mesh press filtrations,
(5) material that press filtration is obtained is at 35～50 ℃, pH2.5～4.0, pressure P C=0.2055C
-0.1207～0.2055C
-0.1503Ultrafiltration is 3～5 hours under the Mpa condition, must concentrate liquid pectin.
2, the extracting method of pectin from lemon peel according to claim 1, it is characterized in that also comprising that ultra-filtration membrane is carried out the normal pressure turbulent flow to be cleaned, its scavenging solution is the mixed liquid of 0.05～0.2%NaOH and 0.02～0.07% washing composition with heavy percentage concentration, and cleaning temperature is 30～60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94116245A CN1044608C (en) | 1994-10-06 | 1994-10-06 | Method for extracting pectin from lemon peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94116245A CN1044608C (en) | 1994-10-06 | 1994-10-06 | Method for extracting pectin from lemon peel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1107858A true CN1107858A (en) | 1995-09-06 |
| CN1044608C CN1044608C (en) | 1999-08-11 |
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ID=5037828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94116245A Expired - Fee Related CN1044608C (en) | 1994-10-06 | 1994-10-06 | Method for extracting pectin from lemon peel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1044608C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100443504C (en) * | 2006-09-26 | 2008-12-17 | 陕西科技大学 | Method of extracting pectin from waste liquor of white paper mulberry bast pulping |
| CN107383235A (en) * | 2017-08-10 | 2017-11-24 | 合肥果成科技有限公司 | A kind of extracting method of pectin |
| CN109221831A (en) * | 2018-09-27 | 2019-01-18 | 云南省农业科学院农产品加工研究所 | A kind of preparation method of Lemon fruit gravy |
| CN112010994A (en) * | 2020-08-07 | 2020-12-01 | 苏州大学 | Preparation method of gardenia pectin |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1025713C (en) * | 1991-07-12 | 1994-08-24 | 北京市食品研究所 | Separation, purification and concentration method for hawthorn pectin and juice |
| JPH1065101A (en) * | 1996-08-22 | 1998-03-06 | Sony Corp | Semiconductor device |
-
1994
- 1994-10-06 CN CN94116245A patent/CN1044608C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100443504C (en) * | 2006-09-26 | 2008-12-17 | 陕西科技大学 | Method of extracting pectin from waste liquor of white paper mulberry bast pulping |
| CN107383235A (en) * | 2017-08-10 | 2017-11-24 | 合肥果成科技有限公司 | A kind of extracting method of pectin |
| CN109221831A (en) * | 2018-09-27 | 2019-01-18 | 云南省农业科学院农产品加工研究所 | A kind of preparation method of Lemon fruit gravy |
| CN112010994A (en) * | 2020-08-07 | 2020-12-01 | 苏州大学 | Preparation method of gardenia pectin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1044608C (en) | 1999-08-11 |
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