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Method for improving extraction rate of total flavonoid in spices by using radiation technique

A technology of irradiation and spices, applied in the field of irradiation, can solve the problems of large solvent consumption, extraction liquid filtration, difficulty in concentration, poor extraction rate, etc., and achieve the effect of improving the extraction rate

Inactive Publication Date: 2011-02-02
TIANJIN JPY ION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the solvent method has many impurities, low yield, time-consuming, difficult operations such as filtering and concentrating the extract, and large solvent consumption; microwave-assisted extraction is a relatively efficient extraction and separation technology, but most of them are currently in the laboratory research or In the pilot test stage, few can be used in industrial production; although the effective energy utilization of the ultrasonic-assisted extraction method is extremely low, a large amount of heat is generated during the operation process, which is also not conducive to the extraction of physiologically active substances such as flavonoids; the supercritical fluid extraction method , the equipment investment and maintenance costs are high, and the extraction rate of flavonoids and other polar substances is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for improving the extraction rate of total flavonoids in spices by using irradiation technology, the steps are:

[0017] (1) The spices are cumin powder, crushed through a 40-mesh sieve, packed in polyethylene bags, and the dosages are 0, 3.86, 6.25, 7.74, 9.72, 13.31, 14.59kGy respectively 60 Co-γ-ray irradiation;

[0018] (2) the cumin powder is mixed with 7 times the weight and the petroleum ether with a boiling point of 45° C., extracted for 2 hours, and filtered to obtain the cumin powder that removes pigment and fat;

[0019] (3) Mix the cumin powder removed from the pigment and fat with 12 times the weight and 70% ethanol solution, extract twice at 20°C for 3 hours each time, and filter to obtain the crude extract of total flavonoids .

[0020] The determination of the extraction rate of the crude extract and the determination of the total flavonoids in this embodiment are shown in Table 1 respectively.

[0021] Table 1 Effects of different dosage tre...

Embodiment 2

[0025] A method for improving the extraction rate of total flavonoids in spices by using irradiation technology, the steps are:

[0026] (1) The spices are made of chili powder, crushed through a 70-mesh sieve, packed in polyethylene bags, and the doses are respectively 0, 5.20, and 13.42kGy. 60 Co-γ-ray irradiation;

[0027] (2) mix the chili powder with 10 times the weight of petroleum ether with a boiling point of 60° C., extract for 2 hours, and filter to obtain chili powder from which pigment and fat have been removed;

[0028] (3) Mix the chili powder from which pigment and fat have been removed with 15 times the weight of ethanol solution with a mass content of 80%, extract 3 times at 20° C. for 5 hours, and filter to obtain a crude extract of total flavonoids.

[0029] The determination of the extraction rate of the crude extract of the present embodiment and the determination of total flavonoids are shown in Table 2 respectively

[0030] Table 2 Effects of different...

Embodiment 3

[0034] A method for improving the extraction rate of total flavonoids in spices by using irradiation technology, the steps are:

[0035] (1) Ginger powder is used as the spice, crushed and passed through a 100-mesh sieve, packed in a polyethylene bag, and the doses are 0, 5.20, and 13.42 kGy respectively. 60 Co-γ-ray irradiation;

[0036] (2) Ginger powder is mixed with 8 times the weight of petroleum ether with a boiling point of 30° C., extracted for 1 hour, and filtered to obtain ginger powder with pigment and fat removed;

[0037] (3) Mix ginger powder with 10 times the weight and 80% ethanol solution of mass content, extract once at 20° C. for 1 hour, and filter to obtain crude extract of total flavonoids.

[0038] The determination of the extraction rate of the crude extract and the determination of the total flavonoids in this embodiment are shown in Table 3 respectively.

[0039] Table 3 Effects of different doses of treatment on the content of total flavonoids in gi...

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Abstract

The invention relates to a method for improving the extraction rate of total flavonoid in spices by using radiation technique, comprising the following steps of: (1) crushing spices into 30-100 meshes and radiating the spices with 60Co-gamma ray with the dose of 2-15kGy ; (2) mixing the spices with petroleum ether with a boiling point of 30-60 DEG C and being 5-10 times as heavy as the spices; socking the mixture for 1-2h; and filtering the mixture to obtain the spices without pigment and fat; (3) mixing the spices without pigment and fat with ethanol solution which is 10-15 times as heavy as the spices; socking the mixture under a temperature of 20 DEG C 1-3 times for 1-5h each time; and filtering the mixture to obtain the coarse extraction liquid of flavonoid. After is extracted by an organic reagent, the total flavonoid is radiated by the 60Co-gamma ray to promote the dissociation between flavonoid substances and sugars so that the extraction rate of the total flavonoid through solvent method is obviously improved. After being tested, the total flavonoid extracted in the invention contains microorganism meeting the national standard. After the sensorial identification and radiation, the color, smell and taste of the spices does not differ significantly from the reference product; and the content of the flavonoid is increased by 2-9 times under the radiation.

Description

technical field [0001] The invention belongs to the technical field of irradiation and relates to processing spices, in particular to a method for improving the extraction rate of total flavonoids in spices by using irradiation technology. Background technique [0002] Flavonoids are a large class of natural products that widely exist in the plant kingdom. A small part exists in the form of free radicals in the leaves and fruits of plants, and most of them synthesize glycosides with sugars and exist in the form of ligands. In recent years, flavonoids have been favored for their broad-spectrum pharmacological effects. They have antibacterial, anti-inflammatory, heat-clearing and detoxifying effects, and have significant curative effects on coronary heart disease, hyperlipidemia and other diseases, especially anti-free radicals and anti-cancer, anti-cancer, Anti-aging, increase the physiological activity of the body's immunity (PCH Hollman, MB Katan.Absoprtion, metabolism and ...

Claims

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Application Information

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IPC IPC(8): A61K36/9068A61K36/00A61K36/235A61K36/81
Inventor 吴军潘俊邵明玉曹美云张玲
Owner TIANJIN JPY ION TECH
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