DEVELOPMENT OF PARAMETERS FOR THE EXTRACTION OF HUMIC ACIDS FROM LEONARDITE FOR THEIR USE IN THE COMPOSITION OF SBITNEY

Abstract

Humic acids have recently gained popularity in the market of «natural» food products mainly as a biologically active additive with multifunctional activity (antioxidant, immunomodulatory and restorative properties). Currently, drinks and preparations with humic substances are known. However, they have not become widespread due to their special organoleptic properties, since initially humic substances are extracted from peat and the conditions of their extraction do not allow to improve the quality characteristics. A study was conducted to establish rational technological parameters for the extraction of humic acids from the leonardite deposit located in the Kansk-Achinsk coal basin of Stepanovsky Section LLC for their further use in beverage formulations. The determination of the yield of humic acids was carried out in accordance with GOST 9517-94 «Solid fuel. Methods for determining the yield of humic acids». As a result of the study, technological parameters for the isolation of humic acids from leonardite have been developed. It has been established that the use of baking soda as an extractant, although it reduces the yield of humic substances by an average of 5% compared with alkali, is quite justified if humic extracts are used for food purposes in the future. A rational hydromodule for the extraction of humic substances is a 1:50 hydromodule. The rational temperature for the extraction of humic acids is 100 °C. With an increase in the duration of the extraction process to 3.5 hours, there is a slight increase in the yield of humic acids, however, extraction within 2 hours can also be recommended for greater economic feasibility. A formulation of sbitnya concentrate with the addition of humic acids has been developed, and an assessment of the quality of the product has been carried out.