Method for preparing pectin from citrus husks

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.

 

The invention relates to the process of extracting pectin from plant materials.

A known method of producing pectin from citrus pomace for the extraction of water, hydrolysis-extraction solid phase, separating the liquid phase and its concentration or drying (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, pp.96-105).

The disadvantage of this method is the high loss of pectin with water extract.

The technical result of the invention is to reduce losses of pectin without deterioration in its organoleptic properties.

This result is achieved in that in the method of producing pectin from citrus pomace, providing them hydrolysis-extraction and separation of the liquid phase, according to the invention before hydrolysis-extraction process them sequentially extracted with acetone and liquid carbon dioxide at a pressure above atmospheric, separating the second extract without changing the pressure, then the pressure over the solid phase sharply dropping to atmospheric with the direction of the solid phase hydrolysis-extraction.

The method is implemented as follows.

Citrus pomace, if necessary, crushed (Donchenko L.V. Technology of pectin and actinomadura. Textbook for University students. - M.: new Delhi, 2000, pp.96-105), and then extracted with acetone and separating the extract by known methods (Bykov SF Theoretical and experimental basis for the creation of a brand new resource-saving technologies of production of vegetable oils. Abstract distn - SPb.: VNIIG, p.21-26; Demchenko P.P. improvement of the technology of extraction of oil from sunflower seeds. Abstract Diskin - L.: VNIIG, 1982, p.6-14), containing essential oils and glycosides, with a bitter taste. Then the solid phase is extracted with liquid carbon dioxide at a pressure above atmospheric, corresponding to the vapor pressure of the extractant at a temperature of extraction, and separating the extract without changing the pressure (Kasyanov GI and other Processing of plant raw material liquefied and compressed gases): Agroniiteipp, 1993, 40 C.). The remains of acetone pass into the extract, which prevents the further transition of acetone in stages of the technological process and its penetration into the target product. Pressure over the solid phase sharply dropped to atmospheric. This leads to a sharp boiling liquefied gas and explosive grinding plant, accompanied by the destruction of cell membranes. Then the solid phase is directed to the hydrolysis-extraction.

Hydrolysis-extraction is carried out with the parameters selected by well-known recommendations (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, p.143-142) or calculated from the local dependencies (Ilyin I.A. Scientific fundamentals of the modified pectin. - Krasnodar: Scznyaw, 2001, p.88-156). Due to the preliminary destruction of cell membranes increases the contact surface phases and availability protopectin substances for hydrolysis-extraction. This reduces the processing time and reduce the possibility of deep hydrolysis and loss of pectin. After completion of the hydrolysis-extraction is separated as the target product liquid phase, which is optionally concentrated or dried.

It should be noted that pectic substances do not dissolve either in acetone or carbon dioxide, which prevents their loss with detachable extracts and, accordingly, increases the yield of pectin compared with the closest analogue. Despite the fact that the initial content of pectin in citrus vyjimka is from 8.9 to 14.9% in terms of dry substance, and the content deleted by prototype and the remaining according to the invention water-soluble fraction of about 33% (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, p.53, 97), loss of pectin as a result of his deep hydrolysis can be estimated for the proposed method and the closest analogue for known dependencies (Altonian M.K. Kinetics of degradation of the polysaccharide in the process of obtaining pectin. Abstract Diskin - Red is ar: KPI, 1988).

Determination of the organoleptic properties of the products obtained by the proposed method and the closest analogue is carried out according to GOST 8756.1, revealed no differences between groups on any of the regulated parameters.

Thus, the proposed method allows to reduce the loss of pectin without deterioration in its organoleptic properties.

The method of producing pectin from citrus pomace, involving hydrolysis-extraction solid phase, and separating the liquid phase, characterized in that before hydrolysis-extraction solid phase is successively extracted with acetone and liquid carbon dioxide at a pressure above atmospheric, separating the second extract without changing the pressure, then the pressure over the solid phase sharply dropping to atmospheric with the direction of the solid phase hydrolysis-extraction.



 

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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 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 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.

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EFFECT: improved isolating method.

The invention relates to technologies of production of beet pectin with a high content of polyuronides component and free carboxyl groups and can be used in pharmaceutical and food industry in the manufacture of food products with the use of pectin as adsorbent
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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 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 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 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.

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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: food industry, confectionary industry.

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EFFECT: decreased expenses of resources.

FIELD: pharmaceutical technology, natural compounds.

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

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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.

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