Method for extracting proanthocyanidins from raspberry

A technology for proanthocyanidins and raspberries is applied in the field of raspberry development and utilization, and achieves the effects of high efficiency, less waste liquid discharge and high extraction efficiency

Inactive Publication Date: 2010-05-26
XINJIANG ACADEMY OF FORESTRY SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many by-products in the chemical synthesis method, especially the isomers of the product are difficult to separate, resulting in low purity of the product, which affects its application in the fields of food and medicine; the biosynthesis method requires relatively harsh conditions and the technology is not yet mature. , and the production cost is high, therefore, proanthocyanidins are mainly extracted from plants

Method used

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  • Method for extracting proanthocyanidins from raspberry
  • Method for extracting proanthocyanidins from raspberry

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Freeze the screened raspberry raw materials at -30~-35°C for 30 minutes, crush them until they are all smaller than 1mm, and then put them into an extractor. Slowly add 40% ethanol solvent into the extractor, the weight ratio of solid to liquid = 6:1, and heat it to 60°C with a hot water bath at the same time, as the solvent continues to vaporize and condense, it enters the extractor for extraction. The extraction time is 2h, and the solution Filtrate through medium-speed qualitative filter paper, concentrate in a rotary evaporator with a vacuum degree of 0.09MPa for 1h, and dry in a vacuum oven at 50°C for 2-4h to obtain a crude proanthocyanidin extract.

[0019] Soak the macroporous resin in absolute ethanol for 24 hours, wet-pack the column, wash it with distilled water until it is free of alcohol, then pass it through the resin column with a 5% hydrochloric acid solution at a flow rate of 2mL / min, soak it for 2 hours, and then flush it with distilled water until Neu...

Embodiment 2

[0022] Freeze the screened raspberry raw materials at -30~-35°C for 30 minutes, crush them until they are all smaller than 1mm, and then put them into an extractor. Slowly add 50% ethanol solvent into the extractor, the weight ratio of solid to liquid is = 9:1, and heat it to 50°C with a hot water bath at the same time, as the solvent continues to vaporize and condense into the extractor, the extraction time is 3h, and the solution passes through Filtrate with medium-speed qualitative filter paper, concentrate in a rotary evaporator with a vacuum degree of 0.09MPa for 2h, and dry in a vacuum oven at 50°C for 2-4h to obtain a crude proanthocyanidin extract.

[0023] Soak the macroporous resin in absolute ethanol for 24 hours, wet-pack the column, wash it with distilled water until it is free of alcohol, then pass it through the resin column with a 5% hydrochloric acid solution at a flow rate of 2mL / min, soak it for 2 hours, and then flush it with distilled water until Neutral, ...

Embodiment 3

[0026] Freeze the screened raspberry raw materials at -30~-35°C for 30 minutes, crush them until they are all smaller than 1mm, and then put them into an extractor. Slowly add 50% ethanol solvent into the extractor, the weight ratio of solid to liquid is = 7:1, and at the same time, heat it to 40°C with a hot water bath, and enter the extractor as the solvent continues to vaporize and condense. The extraction time is 4 hours, and the solution passes through Filtrate with medium-speed qualitative filter paper, concentrate in a rotary evaporator with a vacuum degree of 0.09MPa for 2h, and dry in a vacuum oven at 50°C for 2-4h to obtain a crude proanthocyanidin extract.

[0027] Soak the macroporous resin in absolute ethanol for 24 hours, wet-pack the column, wash it with distilled water until it is free of alcohol, then pass it through the resin column with a 5% hydrochloric acid solution at a flow rate of 2mL / min, soak it for 2 hours, and then flush it with distilled water until...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
Inventor 张东升邓丛静
Owner XINJIANG ACADEMY OF FORESTRY SCI
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