Extraction and storage of pectin
A substance of acidic polysaccharides found in plants. Generally exist in powder state, the color is pale yellow, slightly sour taste, water-soluble, widely used in food, medicine, daily chemical and textile industries.
Pectin extraction(Reagent: http://www.hnhbsj.com):
1, choose fruit such as citrus, grapefruit, lemon, apple, pear, Hawthorn and so on, peel core and fruit residue after juicing.
2. Fructose glycosides, aromatic substances, pigments, acids and salts in the raw materials need to be rinsed clean before extracting pectin, so as not to affect pectin quality and gelation power. The essential oil was extracted from citrus pericarp, then crushed and heated with steam from 95 ℃ to 98 ℃ for 10 minutes. In order to destroy pectin, avoid pectin hydrolysis to reduce gelling power. This treatment can be carried out at the same time as the recovery of residual essential oil.
3. The extraction of pectin consists of two processes: the hydrolysis of the original pectin and the dissolution of the pectin. Have a good grasp of time and temperature, time and temperature throughout the process. When the temperature is high, the time is shorter and the temperature is low, so it takes a long time. A higher temperature or multiple extraction is required to extract the net pectin.
When extracting, pour the crushed raw material into the extraction pot, add 4 times water, add sulphite to adjust the PH value to 1.8? 2.7, put in steam, stir and heat to 95 ℃, hold 45 minutes for 60 minutes, then most pectin can be extracted.
Concentration and storage of pectin solution(Reagent: http://www.hnhbsj.com):
The filtered pectin solution was put into the vacuum concentration pot and kept above 667 mm Hg, boiling point was about 50 ℃, and the total solid content reached 7% ~ 9%. At the end of the concentration, heat the pectin solution to 70 ℃, place it in a glass bottle, seal it, heat it for 30 minutes in hot water at 70 ℃, cool it for 30 minutes, put it into a warehouse, or put the pectin solution in a bucket and stir evenly with 0.2% sodium bisulfite. Sealed storage.
The material comes from the Internet.
To learn more about biochemical reagents, please follow the official website: http://www.hnhbsj.com
(all content of this website, indicating that the source is "Reagent", the copyright is owned by the Reagent, without authorization, no media, websites or individuals may be reproduced, otherwise, legal liability will be investigated, Authorization shall be reproduced with a reference to "Source: foreign Reagent". This website indicates that the source of other media content for reprint, reprint only for opinion sharing, copyright belongs to the original author, if there is copyright infringement, please contact us in time.)
Pectin extraction(Reagent: http://www.hnhbsj.com):
1, choose fruit such as citrus, grapefruit, lemon, apple, pear, Hawthorn and so on, peel core and fruit residue after juicing.
2. Fructose glycosides, aromatic substances, pigments, acids and salts in the raw materials need to be rinsed clean before extracting pectin, so as not to affect pectin quality and gelation power. The essential oil was extracted from citrus pericarp, then crushed and heated with steam from 95 ℃ to 98 ℃ for 10 minutes. In order to destroy pectin, avoid pectin hydrolysis to reduce gelling power. This treatment can be carried out at the same time as the recovery of residual essential oil.
3. The extraction of pectin consists of two processes: the hydrolysis of the original pectin and the dissolution of the pectin. Have a good grasp of time and temperature, time and temperature throughout the process. When the temperature is high, the time is shorter and the temperature is low, so it takes a long time. A higher temperature or multiple extraction is required to extract the net pectin.
When extracting, pour the crushed raw material into the extraction pot, add 4 times water, add sulphite to adjust the PH value to 1.8? 2.7, put in steam, stir and heat to 95 ℃, hold 45 minutes for 60 minutes, then most pectin can be extracted.
Concentration and storage of pectin solution(Reagent: http://www.hnhbsj.com):
The filtered pectin solution was put into the vacuum concentration pot and kept above 667 mm Hg, boiling point was about 50 ℃, and the total solid content reached 7% ~ 9%. At the end of the concentration, heat the pectin solution to 70 ℃, place it in a glass bottle, seal it, heat it for 30 minutes in hot water at 70 ℃, cool it for 30 minutes, put it into a warehouse, or put the pectin solution in a bucket and stir evenly with 0.2% sodium bisulfite. Sealed storage.
The material comes from the Internet.
To learn more about biochemical reagents, please follow the official website: http://www.hnhbsj.com
(all content of this website, indicating that the source is "Reagent", the copyright is owned by the Reagent, without authorization, no media, websites or individuals may be reproduced, otherwise, legal liability will be investigated, Authorization shall be reproduced with a reference to "Source: foreign Reagent". This website indicates that the source of other media content for reprint, reprint only for opinion sharing, copyright belongs to the original author, if there is copyright infringement, please contact us in time.)
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