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Method for extracting total flavonoids from mung bean shell

A technology of mung bean shell and total flavonoids is applied in pharmaceutical formulations, medical preparations containing active ingredients, antidote and other directions to achieve the effects of being beneficial to purification, thorough adsorption and fast flow rate

Inactive Publication Date: 2010-11-10
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method disclosed in the patent application number 200910172923 "Extraction method of flavonoids in mung bean skin" is to use extrusion and ethanol extraction, and it is only a method to improve the extraction rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The mung bean shells were coarsely pulverized, 1kg and 6L of 30% ethanol were put into a microwave extraction tank, the power was 2KW for extraction for 1 hour, the extraction was performed 3 times, filtered and combined to obtain 17L of extract, 170ml of hydrochloric acid was added to mix, and 700ml of the treated macroporous resin NKA-9 was taken. Pack the column, add the extraction solution to the resin column, control the flow rate to 5.6ml / h, adsorb twice, and adjust the pH of the lower column solution to neutralize the extraction solution. Take deionized water to elute the resin column to neutrality, and then take 4.2L of 60% ethanol to elute the total flavonoids, collect the flavonoid fractions and concentrate under reduced pressure without alcohol, and leave to crystallize. Filter out the crystals to obtain 24g, dissolve with ph10 sodium hydroxide aqueous solution, adjust the neutrality to precipitate with hydrochloric acid, repeat 3 times, filter out the precipi...

Embodiment 2

[0022] Mung bean shells were coarsely pulverized, put 1kg and 6L of 40% ethanol into a microwave extraction tank, turn on the power of 2KW to extract for 1 hour, extract 3 times, filter and combine to obtain 18L of extract, add 80ml of sulfuric acid to mix, and take 700ml of treated macroporous resin ADS-21 Pack the column, add the extraction solution to the resin column, control the flow rate to 10ml / h, adsorb 3 times, and adjust the pH of the lower column solution to neutralize the extraction solution. Take deionized water to elute the resin column to neutrality, and then take 3L of 90% ethanol to elute the total flavonoids, collect the flavonoid fractions and concentrate under reduced pressure without alcohol, and leave to crystallize. The crystals were filtered out to obtain 28 g, which was dissolved in an aqueous sodium hydroxide solution of pH 12, and neutralized with hydrochloric acid for precipitation. Flavonoids 10g, content 92%.

Embodiment 3

[0024] Mung bean shells were coarsely pulverized, put 1kg and 6L of 50% ethanol into a microwave extraction tank, turn on the power of 2KW to extract for 1 hour, extract 3 times, filter and combine to obtain 16L of extract, add 150ml of hydrochloric acid to mix, and take 700ml of treated macroporous resin ADS-7 Pack the column, add the extraction solution to the resin column, control the flow rate to 8ml / h, adsorb for 3 times, and adjust the pH of the lower column solution to be used as the extraction solution. Take deionized water to elute the resin column to neutrality, and then take 3.5L of 75% ethanol to elute the total flavonoids, collect the flavonoid fractions and concentrate under reduced pressure without alcohol, and leave to crystallize. Filter out the crystals to get 26g, dissolve with ph11 potassium hydroxide aqueous solution, adjust the neutrality to precipitate with sulfuric acid, repeat 3 times, filter out the precipitates and dissolve the crystals by refluxing w...

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PUM

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Abstract

The invention relates to a method for extracting total flavonoids from a mung bean shell, which comprises the following steps: taking the mung bean shell as a raw material, carrying out microwave extraction twice to three times with 30-50 percent of ethanol, adsorbing twice to three times with an acidity-adjusting rapid upper column, eluting flavonoids with ethanol, carrying out concentrative crystallization, removing impurities in a method of alkali-extraction and acid-precipitation, and recrystallizing with 90-99 percent of ethanol. The product prepared with the process has the advantages of high content and high quality, and can be used as the additive for health care products and food.

Description

Technical field: [0001] The invention relates to a method for extracting total flavonoids from mung bean shells, in particular to a method for producing total flavonoids by microwave extraction and acid-adjusting rapid resin adsorption. Background technique: [0002] Mung bean (Mung bean), also known as green bean, recorded bean, planted bean, is the mature seed of the legume herb Mung bean, which is a medicinal and edible plant. Chinese medicine believes that its nature is sweet and cold, and it has the functions of cooling and detoxifying, antidiarrheal and diuretic, reducing swelling and lowering qi, eliminating irritable heat and nourishing and strengthening the body. [0003] Mung bean skin, which is a food waste, is called mung bean shell or mung bean coat in traditional Chinese medicine. It contains flavonoids, tannins, saponins, alkaloids, cardiac glycosides, anthraquinone compounds and other biologically active chemical components, and its medicinal effect is stron...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/48A61P39/06A61P37/04A61P3/06A61P3/10A23L1/29A61K131/00A23L33/00
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV