Method for preparing pectin

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.

 

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

A known method for the production of pectin from citrus pomace for the extraction of water, hydrolysis-extraction solid phase, separating the liquid phase and the selection of the target product (Donchenko L.V. Technology of pectin and pectinibranchia): new Delhi, 2000, pp.96-105).

A method of producing pectin from baskets sunflower for grinding, heating to denature proteins, extraction with acetone or ethyl acetate, hydrolysis-extraction solid phase, separating the liquid phase and the selection of the target product (Sable IV Biochemical rationale for the technology of pectin increased biological value of blossoms sunflower. Abstract of thesis. Ph.D. - Krasnodar: Kuban state agrarian University, 1997, p.8-21).

A common drawback of these methods is the low specific yield of pectin.

A method of producing pectin, involving grinding and mixing baskets sunflower and citrus pomace, hydrolysis-extraction mixture, separation of the liquid phase and the selection of the target product (Lakew M.J. The development of technology combined pectins from plant material Ethiopia. Abstract of thesis. Ph.D. - Krasnodar: Kuban state agrarian University, 2001, p.8-20).

This method allows to increase UD the AUX output of pectin, but the target product has a specific smell and bitter taste, which limits the possibilities of its use.

The technical result of the invention is to improve the quality of the target product by eliminating the undesirable taste and odor without compromising its technological properties and without reducing the yield of pectin.

This result is achieved in that in the method of production of pectin, involving grinding and mixing baskets sunflower and citrus pomace, hydrolysis-extraction mixture, separation of the liquid phase and the selection of the target product, according to the invention before mixing citrus pomace and baskets sunflower separately and sequentially extracted with ethyl-acetate 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.

In this text, the term "pectin preparation" is used in a known value (Brovko OG Study some foodstuff and physico-chemical properties of marmalade masses and marmalade on the basis of applesauce and drugs pectin. Abstract of thesis. Ph.D.): MINCH, 1975, 30 s).

The method is implemented as follows.

Citrus vigencia baskets sunflower separately crushed, separately extracted with ethyl acetate and separated extracts 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 of thesis. Dr. - SPb.: VNIIG, p.21-26; Demchenko P.P. improvement of the technology of extraction of oil from sunflower seeds. Abstract of thesis. Ph.D. - L.: VNIIG, 1982, p.6-14), which respectively contain essential oils and glycosides, with a bitter taste, and high molecular weight non-polar substances of different groups, with resinous smell. Then the solid phase is also separately extracted with liquid carbon dioxide at a pressure above atmospheric, the value of which corresponds to the vapor pressure of the extractant at a temperature of extraction, and separate the relevant extracts without changing the pressure by known methods (Kasyanov GI and other Processing of plant raw material liquefied and compressed gases): Agroniiteipp, 1993, 40 C.). The remains go into ethyl acetate extracts that prevents further passage of ethyl acetate by the stages of the technological process and its penetration into the target product. Further pressure on the solid phase of both commodities sharply dropped to atmospheric. This leads to a rapid boil carbon dioxide and explosive grinding RA the equipment raw materials, accompanied by the destruction of cell membranes. Then the solid phase baskets sunflower and citrus pomace mixed in a ratio by weight of from 1:9 to 9:1, in which there was an increase in specific yield of pectin (Lakew M.J. The development of technology combined pectins from plant material Ethiopia. Abstract of thesis. Ph.D. - Krasnodar: Kuban state agrarian University, 2001, p.8-20), and is directed to the hydrolysis-extraction.

Hydrolysis-extraction is carried out with the parameters selected by well-known recommendations (the closest analogue; Donchenko L.V. Technology of pectin and pectinibranchia): new Delhi, 2000, p.140-142) or calculated according to known dependencies (Ilyin I. Scientific basis of the technology of 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 of the separated liquid phase containing pectin, which is optionally concentrated or dried.

Despite the fact that the initial content of pectin in citrus vyjimka is from 8.9 to 14.9% in terms of dry substance, the content of water-soluble coat the AI is about 33%, and in baskets sunflower, respectively, ranges from 12 to 24% of dry substances when the content of water-soluble fractions from 30 to 40% (Donchenko L.V., Technology of pectin and pectinibranchia): new Delhi, 2000, p.53, 55, 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 of thesis. Ph.D. - Krasnodar: KPI, 1988). According to experimental data loss of pectin in the proposed method, and in the closest analogue differ by an amount not exceeding the error to determine, as evidenced by analytical calculation according to the above method, in which the reduction of losses of pectin in the proposed method should be about 1%.

Obtained according to the described technology product complies with GOST 29059.

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 the absence of the target product, obtained by the proposed method, bitter taste and odors present in the target product is the closest analogue.

As indicated above, obtained by the proposed technology of pectin preparations when Liu who's tested combinations of varieties of sunflower, species and varieties of citrus fruits, in any proportion by weight of the above interval had no bitter taste and resinous smell. Specific production of pectic substances in all cases was lower than that of the closest analogue for the same mass ratios of the same types of raw materials in mixtures. Gelling and sorption capacity, determined according to standard method (Donchenko L.V. Technology of pectin and pectinibranchia): new Delhi, 2000, p.41-48), drugs, obtained by the proposed method and the closest analogue with the same proportions of the same raw materials in the mixtures differed by an amount close to the errors of their determination.

Thus, the proposed method can improve the quality of the target product by eliminating the undesirable taste and odor without compromising its technological properties and without reducing the yield of pectin.

Method for the production of pectin, involving grinding and mixing baskets sunflower and citrus pomace, hydrolysis-extraction mixture, separation of the liquid phase and the selection of the target product, characterized in that before mixing baskets sunflower and citrus pomace separately and sequentially extracted with ethyl acetate and liquid carbon dioxide at a pressure above atmospheric, from Aleut second extract without changing the pressure, then the pressure over the solid phase discharge to atmospheric with the direction of the solid phase hydrolysis-extraction.



 

Same patents:

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 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

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 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

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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