Process for extracting anthocyanidin in blackcurrant by aqueous enzymatic method

Abstract

The invention discloses a process which uses an aqueous enzymatic method to extract anthocyanidin from blackcurrant. The fresh blackcurrant fruit is taken as raw material and then crushed, later purified water and pectinase are added into mashed fruit; by centrifugal separation after enzymatic hydrolysis, primary filtrate and peel residue are obtained; after the peel residue is extracted by acid solution and undergoes centrifugal separation, secondary filtrate is obtained; later the primary filtrate and the secondary filtrate are mixed and concentrated into concentration liquid under low temperature and vacuum state; and a resin column is attached on the concentration liquid, after elution with the acidic alcohol solution, low-temperature vacuum concentration and spray drying, a finished product of dry anthocyanidin powder is obtained. The invention effectively solves the problems of the existing extraction technology of the anthocyanidin of the blackcurrant that the process is complex, the energy consumption is large and the cost is high. The invention has the advantages of simple method, low cost, high anthocyanidin extraction rate, mild reaction condition, and low pollution degree to ecological environment, and is a new process for extracting the anthocyanidin from the blackcurrant, being worth of popularization.

Description

technical field [0001] The invention relates to a production process for extracting anthocyanins from blackcurrant, which belongs to the technical field of biochemical separation and purification. Background technique [0002] Black currant (Ribes nigrum L.), also known as black bean fruit, scientific name black currant (black currant), is the fruit of the saxifrage (saxifrage) plant of the genus Chalus. It is a small perennial shrub, mainly distributed in the northern hemisphere with relatively cold climate In cold regions, many countries are rich in black currants, and the production areas in our country are mainly distributed in the northeast and northwest regions. The fruit is black, nearly spherical, sweet and sour, fragrant, and rich in nutrition. After processing, it can be made into refreshing drinks, fruit wine, essence and other products. Black currant fruit is rich in phenolic compounds, mainly anthocyanins, in the prevention of cancer, improving vision, controll...

AI Technical Summary

Problems solved by technology

[0004] The problem with the above method is that there is a large amount of pectin in the blackcurrant fruit, and the berry is generally crushed to extract the pigment, but the pulp material system after mechanical crushing is very viscous, and it is difficult to directly extract the juice by pressing, because the juice The extraction rate is very low, and the operation of the subsequent discharge and filtration process is also very difficult and the process is complicated; if a large amount of organic solvent is used for extraction, the production cost will be increased; Energy consumption, on the other hand, it is easy to destroy the stability of the pigment