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Anthocyanin of purple yam preparation method

A technology of purple yam and yam flower, which is applied in the field of preparation of extracting purple yam anthocyanins, can solve the problems that have not been developed and utilized, and achieve the effect of mild conditions and simple steps

Inactive Publication Date: 2009-12-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fuchsia pigment of purple yam belongs to anthocyanin, which has physiological activities such as anti-oxidation, anti-inflammation, improving vision, improving blood circulation, etc., but purple yam is rich in anthocyanin and has not been developed and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1), the preparation of raw material: take fresh purple yam 100g, wash still, peel, cut into the fritter of 2cm * 3cm;

[0030] (2), leaching: add 100ml95% ethanol earlier in the purple yam raw material that step (1) obtains, before ethanol is used, will regulate pH with 5% HCl and be 3.5, add 900ml95% ethanol again after pulverizing with a masher, Before using ethanol, use 5% HCl to adjust the pH to 3.5, stir evenly, and ultrasonically assist extraction at 50°C for 3 minutes, extract the mixture at 4000r / min, centrifuge for 20 minutes, and collect the supernatant;

[0031] Add 1000ml of 95% ethanol to the filter residue. Before the ethanol is used, adjust the pH to 3.5 with 5% HCl. Ultrasonic assisted extraction at 50°C for 3 minutes. The leaching mixture is centrifuged at 4000r / min for 20 minutes to collect the supernatant. The obtained supernatants were combined together;

[0032] (3), Concentration: Concentrate the combined supernatant obtained in step (2) to 100ml...

Embodiment 2

[0036] (1), take by weighing 50g purple yam dry slices, after pulverizing, pass through 80 mesh sieves.

[0037] (2), add the 90% ethanol of 1500ml in the purple yam that step (1) obtains, before ethanol is used, will adjust pH with 5% HCl and be 3.0, stir well, ultrasonic assisted extraction 3min under 50 ℃, leaching mixture is with 8000r / min, centrifuge for 10min, collect the supernatant;

[0038] Add 1500ml of 95% ethanol to the filter residue. Before using the ethanol, use 5% HCl to adjust the pH to 3.0. Ultrasonic assisted extraction at 50°C for 3 minutes. The extraction mixture is centrifuged at 8000r / min for 10 minutes. The supernatant is collected and compared with the above obtained The supernatants were combined together;

[0039] (3) Concentration: Concentrate the combined supernatant obtained in step (2) to 100ml under reduced pressure, and control the temperature during the concentration process to be 48°C and the pressure to be -0.08~-0.1Mpa;

[0040] (4) Purif...

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Abstract

The invention discloses an anthocyanin of purple yam preparation method, comprising the following steps: A. raw material preparation, B. leaching, C. concentration, D. purification and the like. Purple yam contains rich nutrient components such as starch, protein and various vitamins and minerals, the purple yam has purple-red fleshy tuberous root, has rich nutrition and medicinal values of strengthening the spleen and stomach, promoting the production of body fluid, invigorating the lung, nourishing the kidney, strengthening the essence and the like. The purple-red pigment of the purple yam belongs to the anthocyanin which has physiological activities of resisting oxidation, promoting inflammation, promoting eyesight, improving blood circulation and the like. The invention has simple preparation process and mild conditions and the anthocyanin can be extracted from the purple yam conveniently.

Description

technical field [0001] The invention relates to a method for extracting compounds from vine root plants of Dioscoreaceae, in particular to a preparation method for extracting purple yam anthocyanins from purple yam. Background technique [0002] Purple yam belongs to the vine rhizome of Dioscoreaceae, and is mainly distributed in Guangdong, Guangxi, Guizhou, Yunnan and Jiangxi in China. Purple yam is rich in nutrients such as starch, protein and various vitamins and minerals. Its fleshy root is purple in color. Use value. The fuchsia pigment of purple yam belongs to anthocyanin, which has physiological activities such as anti-oxidation, anti-inflammation, improving eyesight, and improving blood circulation, but the rich anthocyanin in purple yam has not been developed and utilized. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a preparation method of purple yam anthocyanins. [0004] The technical scheme ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H17/06C07H1/08
Inventor 龚钢明吉鹤立
Owner SHANGHAI INST OF TECH
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