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Technique for preparing gardenia yellow pigment

A gardenia yellow pigment and preparation technology, which is applied in the direction of azo dyes, organic dyes, chemical instruments and methods, etc., can solve the problems of long extraction time, cumbersome operation, troublesome handling, etc., and achieve improved clarity and simple and smooth process , the effect of increasing the yield

Active Publication Date: 2010-05-12
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When extracting, because the raw material contains a large amount of impurities such as pectin, sugar and protein, the follow-up treatment is troublesome, and the extraction time is long. When refining, in order to achieve A 238 / A 440 <0.4, usually need to pass through the column twice or use organic solvent extraction, the operation is cumbersome and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Take 1 kg of dried gardenia fruit, crush it into particles with a diameter of 1-2 mm, add 15 kg of water, and then add 0.45 g of pectinase (activity > 30,000), adjust the pH value to 4.5 with citric acid, 50 ° C The extract was extracted for 1.5 hours, extracted twice, and the extracts were combined.

[0024] 2. Add 150g of calcium chloride to the extract, stir evenly, and place for 1 hour. After disc centrifugation, pass through an ultrafiltration membrane with a cut-off molecular weight of 100,000 Daltons to obtain a clear and transparent filtrate.

[0025] 3. After the above-mentioned solution is passed through the chromatographic column equipped with 1kg macroporous adsorption resin, it is eluted with 15L of water, 15L of 25% ethanol, and 6L of 50% ethanol successively, and the flow rate is controlled at 4L / h. 50% ethanol after elution.

[0026] 4. The eluate collected after 50% ethanol elution is at 60°C, reclaims ethanol under reduced pressure, and concentrate...

Embodiment 2

[0028] 1. Take 1 kg of dried gardenia fruit, crush it into particles with a diameter of 1-2 mm, add 15 kg of water, and then add 0.45 g of pectinase (activity > 30,000), adjust the pH value to 4.5 with citric acid, 50 ° C The extract was extracted for 1.5 hours, extracted twice, and the extracts were combined.

[0029] 2. Add 150g of calcium sulfate to the extract, stir evenly, place for 1 hour, after disc centrifugation, pass through an ultrafiltration membrane with a cut-off molecular weight of 80,000 Daltons to obtain a clear and transparent filtrate.

[0030] 3. After the above-mentioned solution is passed through the chromatographic column equipped with 1kg macroporous adsorption resin, it is eluted with 15L of water, 15L of 25% ethanol, and 6L of 50% ethanol successively, and the flow rate is controlled at 4L / h. 50% ethanol after elution.

[0031] 4. The eluate collected after 50% ethanol elution is at 60°C, reclaims ethanol under reduced pressure, and concentrates unti...

Embodiment 3

[0033] 1. Take 1 kg of dried gardenia fruit, crush it into particles with a diameter of 1-2 mm, add 15 kg of water, and then add 0.45 g of pectinase (activity > 30,000), adjust the pH value to 4.5 with citric acid, 50 ° C The extract was extracted for 1.5 hours, extracted twice, and the extracts were combined.

[0034] Add 150g of calcium chloride to the extract, stir evenly, place it for 1 hour, centrifuge through disc, and pass through an ultrafiltration membrane with a cut-off molecular weight of 50,000 Daltons to obtain a clear and transparent filtrate.

[0035] 3. After the above-mentioned solution is passed through the chromatographic column equipped with 1kg macroporous adsorption resin, it is eluted with 15L of water, 15L of 25% ethanol, and 6L of 50% ethanol successively, and the flow rate is controlled at 4L / h. 50% ethanol after elution.

[0036] 4. The eluate collected after 50% ethanol elution is at 60°C, reclaims ethanol under reduced pressure, and concentrates u...

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Abstract

The process of preparing gardenia yellow pigment includes the following steps: 1. simultaneous water extracting and enzymolysis to obtain extracted solution; 2. adding calcium salt into the extractedsolution to clarify, centrifuging and ultrafiltering to obtain filtrate; and 3. macroporous resin adsorption of the filtrate, three-section eluting chromatography, concentrating, and drying to obtaingardenia yellow pigment with high color number and low jasminodin content. The process is simple and suitable for use in industrial production and can eliminate jasminodin chlorogenic acid effectively, and the gardenia yellow pigment product has A238 / A440 not higher than 0.4, A325 / A440 not higher than 0.35, color number of about 400 and stable quality.

Description

technical field [0001] The invention relates to a preparation process of food natural pigment, in particular to a preparation process of gardenia yellow pigment. Background technique [0002] Gardenia yellow pigment is one of the main components in the dried fruit of Rubiaceae Gardenia. It is a natural water-soluble pigment widely used at present. Its main coloring components are Crocin and Crocetin. , In addition, it also contains a small amount of iridoid glycosides, flavonoids, chlorogenic acid and other ingredients. Gardenia yellow pigment is non-toxic, high in safety, has certain nutritional value and health care function, and also has the characteristics of good water solubility, strong coloring power, and relatively stable, so it is widely used in beverages, pastries, flour products, candies, wines, etc. It can also be used for dyeing of silk and cotton cloth, as well as for coloring of cosmetics, pharmaceuticals, pharmaceutical raw materials, and feed raw materials....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00
Inventor 郑远斌
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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