Method for extracting and refining bilberry schlempe anthocyanidin

A refining method and anthocyanin technology are applied in chemical instruments and methods, food preparation, organic dyes, etc., and can solve the problems of reducing the food safety of pigments, easily destroying the stability of pigments, and needing further development, etc. The effect of low production equipment requirements and food safety

Inactive Publication Date: 2008-07-09
EAST CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Problems in the above methods: the use of a large amount of organic reagents for pigment extraction increases the cost of production and reduces the food safety of pigments; extraction of pigments under high temperature conditions increases energy consumption on the one hand and e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In the first step, get 10g of bilberry wine lees, the solvent is 70% ethanol aqueous solution of pH2.5, the consumption of solvent is 180g, soak 3.5 hours, repeat soaking 2 times; In the second step, use the lemon of pH3.5 Acid buffer preparation concentration is 2.0g / L crude bilberry rosacea anthocyanidin solution, flows through the macroporous resin column with the flow velocity of 2.5ml / min to carry out adsorption, the diameter-to-height ratio of the macroporous resin column is 1:10, pH2. 5 distilled water washes the macroporous resin column, then uses 3.5 times of the volume of the macroporous resin column with 70% ethanol aqueous solution of pH2.5 as a solvent, and elutes the macroporous resin column with a flow rate of 2.5ml / min to obtain 0.346g bilberry Rosacea anthocyanin, equivalent to a yield of 3.46%, product test results: color value E of rosacea anthocyanin 1cm 1％ is 89.70, and the model of the macroporous resin column is HPD100.

Embodiment 2

[0017] In the first step, get 10g of bilberry wine residue, the solvent is 70% ethanol aqueous solution of pH3.0, the consumption of solvent is 300g, soak 3 hours, repeat soaking 3 times; In the second step, use the lemon of pH3.0 Acid buffer preparation concentration is 1.3g / L crude bilberry wine residue anthocyanidin liquid, flows through the macroporous resin column with the flow velocity of 1ml / min to carry out adsorption, the diameter-to-height ratio of macroporous resin column is 1:5, pH3.0 Wash the macroporous resin column with distilled water, then use 3 times of the volume of the macroporous resin column with 70% aqueous ethanol solution of pH 3.0 as a solvent, and elute the macroporous resin column with a flow rate of 1ml / min to obtain 0.299g cranberry wine residue Anthocyanins, equivalent to a yield of 2.99%, product test results: the color value of anthocyanins from bilberry wine residue E 1cm 1％ 94.35, the model of the macroporous resin column is HPD100.

Embodiment 3

[0019] In the first step, get 10g of bilberry wine residue, the solvent is 70% ethanol aqueous solution of pH3.5, the consumption of solvent is 100g, soak 2 hours, repeat soaking 4 times; In the second step, use the lemon juice of pH3.5 Acid buffer preparation concentration is 2.5g / L crude bilberry rosacea anthocyanidin liquid, flows through the macroporous resin column with the flow velocity of 3ml / min to carry out adsorption, the diameter-to-height ratio of macroporous resin column is 1:15, pH3.5 Rinse the macroporous resin column with distilled water, then use 5 times of the volume of the macroporous resin column with 70% ethanol aqueous solution of pH3.5 as a solvent, and elute the macroporous resin column with a flow rate of 3ml / min to obtain 0.304g bilberry wine residue Anthocyanins, equivalent to a yield of 3.04%, product testing results: color value E 1cm 1％ is 90.45, and the model of the macroporous resin column is HPD100.

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Abstract

The invention relates to an extracting and refining method of anthocyanidin in blueberry schlempe, which belongs to the preparing field of edible pigment, the method comprises utilizing blueberry schlempe after blueberry fruit is brewed to be raw material, immersing with acid alcohol, filtering, and getting filter liquor, repeatedly immersing residual schlempe, and filtering, combining filter liquor, concentrating in vacuum, recycling alcohol, absorbing the macroporous resin column to saturation after centrifuging, flushing the macroporous resin column with acid distilled water, eluting the macroporous resin column with acid alcohol, getting eluent, concentrating, freezing, drying, and getting anthocyanidin of blueberry schlempe. The method has the advantages that the blueberry schlempe which is utilized as raw material, the method is simple, the requirements of production facilities are low, production cost is low, and the anthocyanidin of blueberry schlempe which is got is safe to eat, and the color valve is high.

Description

technical field [0001] The invention relates to a method for extracting and refining anthocyanins from bilberry wine residue, and belongs to the field of food pigment preparation. Background technique [0002] Bilberry (Vaccinium vitis-idaea L.), commonly known as red bean, tooth pimple, etc., is a plant of the genus Vaccinium (Ericacea) in the Rhododendron family (Ericacea). There are more than 120 species of this genus in the world, and there are more than 20 species in my country. Distributed in all provinces. According to reports, bilberry anthocyanins can resist free radicals, delay aging, prevent cell degeneration, inhibit platelet aggregation, effectively prevent brain lesions, arteriosclerosis and tumors, and have various functions such as antibacterial, bactericidal, anti-tumor, and anti-radiation. [0003] Existing technology for extracting bilberry anthocyanins: the raw material for extracting bilberry anthocyanins mainly adopts bilberry fruits, such as Wang Shich...

Claims

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Application Information

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IPC IPC(8): C09B61/00
CPCC09B61/00A23L1/2751A23L5/43
Inventor 瞿伟菁周淑云张雯赵赟逄秀凤王捷思
Owner EAST CHINA NORMAL UNIVERSITY
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