Method for extracting polar or medium polar plant source natural product
A technology of natural products and plant sources, which is applied in the field of natural product extraction, can solve the problems of high production cost, significant degradation of target objects, and high requirements, and achieve the effects of increased yield, shortened extraction time, and reduced emissions
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Embodiment 1
[0023] Extraction of anthocyanins
[0024] The plant matrix rich in natural anthocyanins such as purple cabbage is broken into silk, the purple cabbage silk is placed in a nylon bag, put into a HPCD reactor preheated to 40°C, water is added as an extraction solvent, and the reactor is sealed. The air inlet is boosted to 15MPa, the carbon dioxide diffuses to the outlet of the reactor through the solid-liquid mixture, passes through the filter at the outlet, and enters the air inlet again through the circulation pipeline. The volume ratio of the solid-liquid mixture to the high-pressure carbon dioxide is 1:5 , the volume of high-pressure carbon dioxide is controlled by fixing the volume of the reactor and the volume of the solid-liquid mixture of purple cabbage. After dynamic treatment for 15 minutes, the pressure is released to release the anthocyanin extract. Quantitative analysis, microbial index determination and color evaluation were carried out on it.
[0025] The yield o...
Embodiment 2
[0028] Extraction of anthocyanins
[0029] The extraction temperature is 60° C., the pressure is 5 MPa, the volume ratio of the solid-liquid mixture to high-pressure carbon dioxide is 4:5, and the extraction time is 5 min. The remaining specific operations are the same as in Example 1.
[0030] Compared with the control experiment, the purple cabbage anthocyanin yield obtained in this embodiment increased by 10%.
[0031] The definition of the control test is the same as in Example 1.
Embodiment 3
[0033] Extraction of anthocyanins
[0034] The extraction temperature was 90° C., the pressure was 45 MPa, the volume ratio of the solid-liquid mixture to high-pressure carbon dioxide was 4:5, and the extraction time was 60 minutes. The remaining specific operations were the same as in Example 1.
[0035] Compared with the control experiment, the anthocyanin yield of purple cabbage obtained by this method is increased by 8%.
[0036] The definition of the control test is the same as in Example 1.
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