Method for extracting proanthocyanidins from raspberry

Abstract

The invention relates to a method for extracting proanthocyanidins from a raspberry, which is characterized in that the method adopts ethanol as an extracting agent; and the extracting process comprises the following steps: controlling the four conditions of ethanol concentration, extraction temperature, material-to-liquid ratio and extraction time under normal pressure, and then filtering, refining, purifying, concentrating and drying the extracted solution to obtain a finished product, wherein the refining and the purifying adopt a macroporous adsorption resin. The method has the following advantages that: the content of the proanthocyanidins in the raspberry is high, and the efficiency of adopting an extracting method is high, so the dissolution rate of the proanthocyanidins can be obviously improved, the primary structure and activity are kept, more byproducts in a chemical synthesis method are avoided, and particularly the problem that the isomer of the product is difficult to separate to cause low purity of the product is solved; therefore, the method has broad application in the fields of food, medicine and the like. The method has low cost and high extracting efficiency, and can obviously improve the dissolution rate of the proanthocyanidins and keep the primary structure and activity; and the process is simple, efficient and quick, and has little waste liquid emission.

Description

technical field

[0001] The invention relates to a method for extracting proanthocyanidins from raspberries, belonging to the technical field of raspberry development and utilization. Background technique

[0002] The raw material, raspberry, is a plant of the genus Rubus in the Rosaceae family. It is divided into two series: red berry and blackberry. It is the best among the third-generation fruits that are popular in the world today. Scholars such as Mullen isolated 11 kinds of anthocyanins from raspberry fruit, among which cyanididin-3-sophorosid and cyanididin-3-glucoside are the main compounds.

[0003] Proanthocyanidins are bioflavonoids with a special molecular structure formed by flavanols connected by C-C bonds. They are generally reddish-brown powders with slight gas and astringent taste. They are soluble in water, non-toxic, and non-allergic. It is highly resistant and can be well dissolved in acetone, methanol, ethanol, glacial acetic acid, ethyl acetate, and in...

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