Study On Separation And Properties Of Pectin Form Premna Microphylla Turcz

In our country, nutrition, health and safety of the green food are always the pursuit of the food industry. China is a populous countries and food is greatly needed. Diversity and health is a severe test of what food industry are facing. Presently, our food's thickening agent largely depends on plants and animal plastic and rubber plastic and microorganisms. Pectin is most widely used. Because of the raw materials, conditions are limited, pectin is generally higher than the cost of overseas,so the price of food is high,too. Using the Premna microphylla turcz"shenxiandoufu"wood production method has been applied for the intangible cultural heritage in shexian county area.This subject comes from the branch of science technology department of Anhui province The pharmaceutical industry (1987)(Recently,it has been list by Country High Science and Technology Division). The work and the results in paper are as follow:1. The leaves of premna preprocessing effect on extraction rate of pectin:the passage culls the leaves respectively from March to October to calculate the growth months effect on the yield of pectin. Using microwave killing enzymes to preprocess the picked premna leaves. Both preprocessing time and microwave power have effect on pectin productivity.Saving time after preprocessing has,too.The result indicates picking the leaves from March to October. Microwave 400w processing enzymes 2min, saving 120 days of the pectin have few differences.2. Method of hydrochloric acid and ethanol precipitation for the purpose of extracting the pectin of the leaves : after the perpendicular experimental analysis,adding 60 accounts of leaves of premna to deionized water by the material liquid than 1: 25, with hydrochloride acid ph = 2.0,adding 0.3%. six phosphoric acid sodium according to the weight of leach liquor, controlling the temperature 90℃, lixiviating 2.5h to get the centrifugal supernatant liquid, precipitation by the use of ethanol, dry and obtain coarse pectin, the yield occupy the whole heavy 19.25%.3. The premna pectin purification: pectin coarse product after AB - 8 resin purification, get the pure tested color of pectin.4. Comparing the property of pectin of premna microphylla turcz leaves and pectin of soybean:including pectin yield, pH value, moisture, ash degree, degree of esterification, liquid temperature and the effect of PH on pectin solubility, etc. The extraction rate of premna microphylla turcz leaves is higher than that of the soybean and it conforms technique data indication of standard pectin5. Effect factor in gelling of pectin of premna. Make the pectin of premna colloid,by measuring the gel's crushing strength, can determine the gel affecting strength of pectin of premna and preliminary investigate the acting force in gelatigenous molecules of the pectin of premna.In conclusion,the perpendicular experiment ensures high extraction of pectin of the leaves,and ensure extraction criterion meeting pectin, initially determine the affecting factor in gelatinization of pectin of premna and offer a theoretical basis for practical production application in pectin of premna.The innovative points in passage: inheriting cultural legacy of nonmaterial in our country to initiate the better use of scientific access to resources of the premna, revealing its feasibility as functional foods and offer a theoretical basis for further development.