Process for producing chestnut shell polyphenol

A chestnut shell and extraction technology, applied in chemical instruments and methods, compositions for inhibiting chemical changes, food preservation, etc., to achieve strong scavenging of free radicals and antioxidant activity, good quality, and increased added value.

Inactive Publication Date: 2009-04-08
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] About the preparation and application of high-purity chest...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Crush the chestnut shell through a 20-mesh sieve, remove the floc in the shell, weigh 1.6kg of chestnut shell powder and add 16L of 50% ethanol aqueous solution to mix, and leaching in a 60°C water bath for 2 hours, then cool to room temperature, and use Filter through a 200-mesh industrial filter cloth, repeat the above-mentioned leaching of the residue twice, each time for 1 hour, and the ratio of solid to liquid is 1:10 and 1:5 respectively, combine the leaching solutions from the three times, and concentrate at 40°C and 0.1MPa Remove the ethanol, and pump the remaining polyphenol aqueous solution into the equilibrated AB-8 macroporous resin column at a speed of 4ml / min. Wash the column with 5 times the column volume of distilled water, then elute with 50% ethanol aqueous solution at a flow rate of 4ml / min, collect the 50% ethanol eluate, concentrate it to a small volume under reduced pressure at 40°C and 0.1MPa, and freeze-dry , to obtain 48.3g of brown-red chestnut...

Embodiment 2

[0024] Crush the chestnut shell through a 20-mesh sieve, remove the floc in the shell, weigh 1.0kg of chestnut shell powder and add 15L of 70% ethanol to mix, and leached in a water bath at 70°C for 2 hours, cooled to room temperature, and used 200 mesh industrial filter cloth, and the residue was leached twice for 1 hour each time, and the ratio of solid to liquid was 1:10 and 1:5 respectively. The 3 times of leaching solutions were combined and decompressed at 40°C and 0.1MPa. Concentrate to remove ethanol, and pump the remaining polyphenol aqueous solution into an equilibrated AB-8 macroporous resin column at a speed of 4ml / min. Rinse the column with 3 times the column volume of distilled water, then elute with 70% ethanol aqueous solution at a flow rate of 4ml / min, collect the 70% ethanol eluate, concentrate under reduced pressure at 40°C and 0.1MPa to a small volume, and spray dry , to obtain 56.9g of brown-red chestnut shell polyphenol powder, wherein the polyphenol cont...

Embodiment 3

[0026] Crush the chestnut shell through a 20-mesh sieve, remove the floc in the shell, weigh 2.5kg of chestnut shell powder and add 45L of 70% ethanol to mix, and extract it in a water bath at 65°C for 2 hours, cool to room temperature, and use 200 mesh industrial filter cloth, and the residue was leached twice for 1 hour each time, and the ratio of solid to liquid was 1:10 and 1:5 respectively. The 3 times of leaching solutions were combined and decompressed at 40°C and 0.1MPa. Concentrate to remove ethanol, and pump the remaining polyphenol aqueous solution into a well-balanced DM130 macroporous resin column at a speed of 4ml / min. Rinse the column with 5 times the column volume of distilled water, then elute with 60% ethanol aqueous solution at a flow rate of 4ml / min, collect the 70% ethanol eluate, concentrate under reduced pressure at 40°C to a small volume, and freeze-dry to obtain 155.3 g brown-red chestnut shell polyphenol powder, wherein the polyphenol content is 77.5%...

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PUM

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Abstract

The invention discloses a preparation method of polyphenol of chestnut shells. The preparation method comprises the following steps of digestion, filtration and condensation, enrichment/separation, condensation and drying to obtain the polyphenol of brownish red chestnut shells. The preparation method has the advantages of high content and good quality of polyphenol with the content of oligomeric proantho cyanidins reaching more than 50 percent, simple production technology, low cost and no pollution, and is applicable to commercial production. The preparation method maximizes the utilization of the waste chestnut shell which accounts for 20 percent of a chestnut, thus enhancing the added value of chestnuts and simultaneously creating a new resource of antioxidant of polyphenol from natural plants for the food and pharmaceuticals industries.

Description

technical field [0001] The invention relates to the technology in the field of deep processing of agricultural products, in particular to a preparation method of chestnut shell polyphenols. Background technique [0002] Chestnut (Castanea mollissima Blume) belongs to the Fagaceae (Fagacene) plant and is a deciduous tree. Its fruit is commonly known as chestnut. It is one of the main specialties in my country and is known as the "king of a thousand fruits". Because it is rich in sugar, starch, protein and various vitamins and minerals, and has low fat content. Sweet and warm in taste, non-toxic, it has the effects of invigorating the spleen and stomach, invigorating the kidney and strengthening tendons. Therefore, it has always been a kind of health food that people like very much. In recent years, with the increase of chestnut planting area and the continuous deepening of chestnut deep processing, the number of chestnut shells, which account for nearly 20% of chestnuts, ha...

Claims

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Application Information

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IPC IPC(8): C07G99/00A23L3/3544C09K15/34
Inventor 段玉清李金凤张海晖马海乐徐菲菲王曦坤
Owner JIANGSU UNIV
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