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Method for extracting blueberry anthocyanin

A technology of blueberry anthocyanin and extraction method, which is applied in the field of blueberry anthocyanin extraction, can solve the problems of blueberry fruit rot economic loss, strong seasonal blueberry fruit harvesting, environmental pollution, etc., and achieves convenient large-scale production and low cost Low, environmental protection effect

Inactive Publication Date: 2013-06-05
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that blueberries are harvested seasonally, are difficult to store, and unmarketable blueberries cause huge economic losses and pollute the environment due to rot, the present invention provides an efficient and economical method for extracting blueberry anthocyanins from blueberries. method, make full use of blueberry anthocyanins, and expand the application field of blueberry anthocyanins

Method used

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  • Method for extracting blueberry anthocyanin

Examples

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Effect test

Embodiment 1

[0021] see figure 1 A method for extracting blueberry anthocyanins comprises the following steps:

[0022] Step 1: Pretreatment of raw materials: Take 10g of blueberries that are free of rot, washed and removed, add 10mL of ethanol solution acidified with citric acid, put them into an electric homogenizer to crush and beat, and obtain blueberry slurry;

[0023] The volume fraction of ethanol in the ethanol solution acidified with citric acid is 45%, and citric acid is added dropwise to make the ethanol solution acidified with citric acid have a pH value of 5.0.

[0024] Step 2: Extraction of blueberry anthocyanins: take the blueberry slurry, add 55mL of ethanol solution acidified with citric acid (pH5.0, ethanol volume fraction is 45%) according to the volume ratio of solid to liquid 1:6, first ultrasonically assist the extraction, then ultrasonically The auxiliary extraction conditions are ultrasonic temperature 40°C, ultrasonic power 500W, duty ratio 1:0.1, ultrasonic time ...

Embodiment 2

[0027] A method for extracting blueberry anthocyanins comprises the following steps:

[0028] Step 1: Pretreatment of raw materials: take 10g of frozen blueberries, wash them and grind them thoroughly with a mortar to obtain blueberry slurry;

[0029] Step 2: Extraction of blueberry anthocyanins: take blueberry slurry, add 70mL of ethanol solution acidified with tartaric acid according to the volume ratio of material to liquid 1:4, and first ultrasonically assist the extraction. The ultrasonic extraction conditions are ultrasonic temperature 30°C, ultrasonic power 700W, Duty ratio 1:0.3, ultrasonic time 10min, and then leached at 55°C for 2 hours to obtain the extract; take the extract and centrifuge at 9000r / min for 10min to obtain the precipitate and supernatant, and the precipitate was subjected to the above conditions Leach once more, and collect the supernatant by centrifugation under the same conditions as above; collect and combine the clarified centrifugal supernatants...

Embodiment 3

[0033] A method for extracting blueberry anthocyanins comprises the following steps:

[0034] Step 1: Pretreatment of raw materials: Take 100g of blueberries that are free of rot, washed and removed, add 150mL of ethanol solution acidified with lactic acid, put them into an electric homogenizer to crush and beat, and obtain blueberry slurry;

[0035] The volume fraction of ethanol in the ethanol solution acidified by lactic acid is 65%, and lactic acid is added dropwise to make the ethanol solution acidified by lactic acid have a pH of 6.0.

[0036] Step 2: Extraction of blueberry anthocyanins: take blueberry slurry, add 650mL of lactic acid acidified ethanol solution (pH6.0, ethanol volume fraction is 65%) according to the volume ratio of material to liquid of 1:10, first ultrasonically assisted extraction, ultrasonically assisted The extraction conditions are ultrasonic temperature 50°C, ultrasonic power 600W, duty ratio 1:0.5, ultrasonic time 5min, and leaching at 65°C for ...

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Abstract

The invention relates to a method for extracting blueberry anthocyanin, which comprises the following steps of: (1) pretreating a raw material; (2) extracting the blueberry anthocyanin, namely adding extracting solution in a volume ratio of the raw material to liquid for leaching to obtain leach liquor, centrifugally collecting and merging clarified supernate which is leached and centrifuged twice, and centrifuging and concentrating under reduced pressure to obtain crude extract of the blueberry anthocyanin; and (3) refining the blueberry anthocyanin, namely adsorbing and eluting the crude extract of the blueberry anthocyanin through macroporous resin, concentrating eluent under reduced pressure, and performing freeze drying or spray drying on concentrated solution of the blueberry anthocyanin to obtain a finished product of the blueberry anthocyanin. The method solves the problems of strong harvesting seasonality and difficult storage of blueberry fruits and huge economic loss due torot caused by the unsalable blueberry fruits, has the advantages of simple process, controlled operation, low cost and no pollution, and is particularly suitable for extracting the blueberry anthocyanin on a large scale.

Description

technical field [0001] The invention belongs to a method for deep processing of agricultural products, in particular to a method for extracting blueberry anthocyanins. Background technique [0002] Blueberry, scientific name Vaccinium, belongs to the genus Vaccinium of Rhododendronaceae. Blueberry fruit is a berry, nearly round and blue in color. It is one of the rare blue foods. Studies have shown that blueberry anthocyanin is a powerful antioxidant that protects the human body from free radical damage, enhances immunity, and has good curative effects on ophthalmic diseases and cardiovascular and cerebrovascular diseases. Therefore, it can be used as a This natural pigment resource is used in industries such as food, pharmaceutical and cosmetics. The test results show that the content of anthocyanins in blueberries is higher than that of all other fruits and vegetables, ranking first. Therefore, blueberries are good raw materials for extracting natural anthocyanins. [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54C07D311/62
CPCC09B67/0096C09B61/00A23L1/2751A23L5/43
Inventor 潘利华李秀芳罗建平
Owner HEFEI UNIV OF TECH
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