Optimization of Extraction Process and Decolorization of Pectin from Wine Mud

TANG Xiaohua; DU Xin; ZHONG Qiqi; JIA Yuying; ZHA Fei

doi:10.13386/j.issn1002-0306.2022070372

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 227-235.

TANG Xiaohua, DU Xin, ZHONG Qiqi, et al. Optimization of Extraction Process and Decolorization of Pectin from Wine Mud[J]. Science and Technology of Food Industry, 2023, 44(9): 227−235. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070372

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Optimization of Extraction Process and Decolorization of Pectin from Wine Mud

doi: 10.13386/j.issn1002-0306.2022070372

TANG Xiaohua^1
,,
DU Xin¹,
ZHONG Qiqi¹,
JIA Yuying²,
ZHA Fei^{1,*
,
,}

1.
College of Chemistry & Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
2.
Gansu Chateau Hongqiao Wine Co., Ltd., Linze 734207, China

Received Date: 02 Aug 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

Wine mud is the precipitate produced during fermentation and storage, which contains pectin, protein, polyphenols and other substances. To realize the value-added utilization by separating and extracting the effective components of the mud in white wine production, in this study, the effects of material-liquid ratio, pH, extraction temperature and extraction time on the yield of pectin were investigated by the single-factor test, the extraction condition was optimized by the response surface method, the decolorization of pectin was carried out using macroporous resin, and the structure was characterized by infrared spectroscopy and HNMR. The results showed that the yield of pectin was 6.48% on the condition of wine mud:water=1:14 g/mL, pH was 2.0, extraction temperature was 65 ℃ and extraction time was 90 min, which was near to the predicted value of 6.50% by the response surface model. The factors on the yield followed as material-liquid ratio>extraction temperature>extraction time>pH. Decolorized by D101 macroporous resin under the condition that decolorization temperature was 25 ℃, pH was 2.0, decolorization flow rate was 3 BV/h and desorption solution was 60% (v/v) ethanol, desorption flow rate was 3 BV/h, the decolorization rate could reach 91.75%. IR and HNMR analysis showed that pectin extracted was α-galacturonic acid. This study would provide a reference for the separation and utilization of wine mud.
- wine mud,
- pectin,
- optimization of extraction process,
- macroporous resin,
- decolorization,
- structural characterization

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References

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Optimization of Extraction Process and Decolorization of Pectin from Wine Mud

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