Method for preparing pectin substance

FIELD: pharmaceutical technology, natural compounds.

SUBSTANCE: invention relates to a method for preparing biologically active substances from medicinal vegetable raw, in particular, to preparing pectin substances from wild strawberry leaves (Fragaria vesca L.). Raw is extracted preliminary with hot water at heating to 95oC in the ratio raw : extractant = 1:10 for 1 h to separate water-soluble polysaccharides followed by filtration off. Raw residue is extracted with mixture of 0.5% oxalic acid solution and ammonium oxalate (1:1) in the ratio = 1:20 at 80-85oC for 1 h. The repeated extracted is carried out twice. The vegetable material is separated by filtration and combined extracts are evaporated. Pectin substances are precipitated with 5-fold amount of 96% ethyl alcohol at room temperature. The precipitated dense deposit is filtered off, washed out with 96% ethyl alcohol and dried. Method provides elevating yield of the end product up to 12.5% of vegetable raw mass of wild strawberry leaves.

EFFECT: improved preparing method, expanded source basis of pectin substances.

 

The invention relates to the pharmaceutical and medical industry, and in particular to a method for production of biologically active substances from medicinal plants, and the receipt of pectin substances from the leaves of the wild strawberry.

Closest to the claimed is a method for pectin from the fruit of wild apples (Malikova -, Rakhimov D.A., Kristalovich AL, Abdullayev N, Mukanov IU Study of pectins wild apples. // Chemistry of natural compounds, 1993, N3. - S-357).

In accordance with this method, the crushed raw material is pre-extracted with water (1:20) with constant stirring for 2 hours at room temperature, and filtered. The remainder of the raw material is extracted with a mixture of 0.5% solution of oxalic acid and ammonium oxalate (1:1) at a ratio of 1:20 at 80-85°C for 2-2,5 hours. The extracts are concentrated on a rotary evaporator, dialist, centrifuged and precipitated with alcohol (1:5).

The disadvantage of this method is the low yield of the target product (4,6%-5,0%).

The objective of the invention is to increase the yield of the target product, as well as the expansion of raw materials sources of pectin.

This object is achieved in that the raw material used the leaves of the wild strawberry (Fragaria vesca L.). The raw material is pre-extracted with hot water when heating is about 95° When the ratio of raw material:solvent 1:10 for 1 hour (for separation of water-soluble polysaccharides), filtered. The remainder of the raw material is extracted with a mixture of 0.5% solution of oxalic acid and ammonium oxalate (1:1) at a ratio of 1:20 at 80-85°C for 1 hour. Re-extraction is performed twice. The plant material is separated by filtration, and the combined extracts evaporated. Pectin is precipitated by 5-fold amount of 96% ethanol at room temperature. Fallen dense precipitate is filtered off, washed with 96% ethanol and dried. The yield of the target product is 12.5%.

The implementation of the declared method is illustrated by the following example of the process.

100 g of air-dried minced raw leaves of the wild strawberry is placed in the flask, pour hot water in the ratio of raw material:solvent 1:10 and extracted in a boiling water bath at a temperature of 95°C for 1 hour. Water extraction merge, and the raw material is poured a mixture of 0.5% solution of oxalic acid and ammonium oxalate (1:1) at a ratio of 1:20 and extracted in a boiling water bath at 80-85°C for 1 hour. Then separate the raw materials from the extract by filtration. Repeated operation of the extraction and separation of raw materials is performed twice. The obtained acidic extracts pooled. The combined extract (about 6 liters) evaporated p is d vacuum (80-95° With a residual pressure of 0.2-0.3 kgf/cm2). Evaporation is carried out to obtain 100 ml of the concentrate. To the thickened concentrate add 5-fold (500 ml) amount of 96% ethanol. Mix formed by deposition suspension of pectin substances in alcohol to a homogeneous state (10 minutes), then filtered off, washed precipitate on the filter with 96% ethyl alcohol and dried pectin at room temperature. The yield of the target product of 12.5 g, which is 12.5% by weight of the feedstock.

The method of obtaining pectin by preliminary extraction of plant raw water, filter, re-extraction with 80-85°With remainder of plant raw material with a mixture of 0.5% solution of oxalic acid and ammonium oxalate, taken in the ratio 1:1, the ratio of balance of plant materials:extractant 1:20, filtering, combining the obtained extracts, evaporation, precipitation of the desired product 5-fold amount of 96% ethanol, wash 96% ethanol and drying, and as the plant materials used leaves of the wild strawberry (Fragaria vesca L.), pre-extraction, which carried hot water at a temperature of 95°when the ratio of plant material:solvent 1:10 for 1 h, and re-extraction with a mixture of 0.5% solution of oxalic kislotye ammonium oxalate and the filtering is performed twice.



 

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FIELD: pharmaceutical technology, natural compounds.

SUBSTANCE: invention relates to a method for preparing biologically active substances from medicinal vegetable raw, in particular, to preparing pectin substances from wild strawberry leaves (Fragaria vesca L.). Raw is extracted preliminary with hot water at heating to 95oC in the ratio raw : extractant = 1:10 for 1 h to separate water-soluble polysaccharides followed by filtration off. Raw residue is extracted with mixture of 0.5% oxalic acid solution and ammonium oxalate (1:1) in the ratio = 1:20 at 80-85oC for 1 h. The repeated extracted is carried out twice. The vegetable material is separated by filtration and combined extracts are evaporated. Pectin substances are precipitated with 5-fold amount of 96% ethyl alcohol at room temperature. The precipitated dense deposit is filtered off, washed out with 96% ethyl alcohol and dried. Method provides elevating yield of the end product up to 12.5% of vegetable raw mass of wild strawberry leaves.

EFFECT: improved preparing method, expanded source basis of pectin substances.

FIELD: food industry, confectionary industry.

SUBSTANCE: the suggested concentrate should be prepared due to pressing the juice out of sugar beet prepared with deodorated carbon dioxide in supracritical state. Residues should undergo hydrolysis-extracting with hydrochloric acid solution obtained directly in the mentioned process at separate supply of water and liquid hydrogen chloride for this stage. Obtained extract without residues should be mixed with sugar beet juice and supplement the blend with liquid ammonia along with an extract obtained due to extracting Mortierella globulifera micromycete biomass. The blend should be concentrated due to vacuum evaporation. The concentrate should be treated with liquid carbon dioxide and supplemented with a solid residue obtained as a result of extracting the biomass of the mentioned micromycete and treated with liquid ammonia. The mixture should be heated up to 60 C, not less. The innovation provides increased output of the target product and improved structure=-forming properties.

EFFECT: decreased expenses of resources.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for preparing pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted with ethyl acetate and liquid acetylene successively under the above atmosphere pressure. The second extract is separated without pressure change followed by abrupt dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from the vegetable raw. Method for isolating pectin from sunflower heads involves their milling, denaturation of proteins by heating, hydrolysis-extraction of solid phase, separation of liquid phase and its concentrating and drying. Extraction with dimethylformamide is carried out before hydrolysis-extraction stage followed by extraction with liquid carbon dioxide under above atmosphere pressure. The second extract is separated without change of pressure followed by abrupt drop of pressure over the solid phase up to atmosphere value and feeding the solid phase to hydrolysis-extraction stage. Invention provides improving safety due to exclusion contact of toxic solvent with the end product, reducing time process of hydrolysis-extraction stage and reducing loss of pectin substances.

EFFECT: improved isolating method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for preparing pectin from vegetable raw. Method for preparing pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted successively with acetone and mixture of liquid acetylene and carbon dioxide taken in the mass ratio acetylene : carbon dioxide from 3:7 to 7:3, respectively, under the above atmosphere pressure. The second extract is separated without the pressure change followed by abrupt dropping pressure over a solid phase to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for preparing pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted with dimethylformamide and liquid acetylene successively under the above atmosphere pressure. The second extract is separated without pressure change followed by abrupt dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for isolating pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted with dimethylformamide and liquid carbon dioxide successively under the above atmosphere pressure. The second extract is separated without the pressure change followed by abrupt dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for preparing pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted with acetone and liquid carbon dioxide successively under the above atmosphere pressure. The second extract is separated without pressure change followed by abrupt dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for preparing pectin extract from vegetable raw. Method involves the successive extraction of citrus husks with acetone. Then after separation of extract a solid phase is extracted with a mixture of liquid acetylene and carbon dioxide taken in mass ratio from 3:7 to 7:3. Then hydrolysis-extraction of a solid phase is carried out and a liquid phase is separated after termination of the hydrolysis-extraction process. Method provides reducing loss of pectin.

EFFECT: improved isolating method.

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for preparing pectin involves milling and mixing sunflower heads and citrus husks, hydrolysis-extraction of mixture, separation of a liquid phase and isolation of the end product from its. Before mixing sunflower heads and citrus husks are extracted with ethyl acetate and liquid carbon dioxide separately and successively under the above atmosphere pressure. The second extract is separated without pressure change followed by dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides enhancing quality of the end product due to elimination of undesirable taste and odor and without deterioration of its technological properties and without reducing the specific yield of pectin.

EFFECT: improved preparing method.

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