Method for isolating pectin from citrus husks

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.

 

The invention relates to the technology of pectin extract from vegetable raw materials.

A method of obtaining pectin extract 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, 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.

This result is achieved in that in a method of producing pectin extract from citrus pomace, providing for their extraction and hydrolysis-extraction solid phase separation of the liquid phase after the completion of the process of hydrolysis-extraction, according to the invention, the extraction is conducted sequentially, first with acetone and then after separation of the extract of the solid phase is extracted with a liquid mixture of acetylene and carbon dioxide taken in the ratio by weight of from 3:7 to 7:3.

The method is implemented as follows.

Citrus pomace any known fruit: oranges, lemons, limes, grapefruits, pomelo, sweetie, kumquats, limqueco, tangerines, Satsumas, tangerines, clementines, Allendale, tangelos, tangaroa, Minneola, ortan the Cove, Muratov, cars, Santino, Orlando, agli, and their hybrids, if necessary, crushed and then extracted with acetone and separating the extract containing essential oils and glycosides, with a bitter taste. Then the solid phase is extracted with a liquid mixture of acetylene and carbon dioxide taken in the ratio by weight of from 3:7 to 7:3. 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. Since this stage of the process is mainly aimed at the destruction of raw materials toxic solvent, the ratio of acetylene and carbon dioxide selected known better solubility in mixtures of organic solvents (Bahtakova GN. The study of low-temperature absorption2H2of the gases from thermal-oxidative pyrolysis of methane to methanol. Abstract Diskin): Mihm, 1966, p.5-10). Then the solid phase is directed to the hydrolysis-extraction.

It should be noted that pectic substances do not dissolve either in acetone or in acetylene or carbon dioxide, which prevents their loss with detachable extracts and therefore increases the yield of pectin compared with the closest analogue in an average of 15-20%.

Hydrolysis-extraction is carried out, as a rule, the acid, for example with the Yana or acetic acid, or alkali, such as caustic soda, or electrochemically activated aqueous solution of salt. After completion of the process of hydrolysis-extraction of the liquid phase is separated and, if necessary, concentrated or dried by any conventional technology. Comparison of results obtained from the proposed technology product with pectin obtained by the closest analogue for the complex organoleptic and physico-chemical parameters stipulated by GOST 8756,1, did not reveal significant differences in their properties.

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

Method of extraction of pectin from citrus pomace, providing for their extraction and hydrolysis-extraction solid phase separation of the liquid phase after the completion of the process of hydrolysis-extraction, characterized in that the extraction is conducted sequentially, first with acetone and then after separation of the extract of the solid phase is extracted with a liquid mixture of acetylene and carbon dioxide taken in the ratio by weight of from 3:7 to 7:3.



 

Same patents:

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 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.

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
The invention relates to the canning industry

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 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.

EFFECT: improved isolating 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 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.

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: 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 production of modified pectin for use in the manufacture of food products, including prophylactic

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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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