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Method for preparing onion functional components by using double-stage extraction based on subcritical water and solvent method

A technology of subcritical water and functional ingredients, which is applied in the field of deep food processing, can solve the problems of difficult factory production, excessive damage to active ingredients, and incomplete extraction, so as to improve comprehensive utilization, shorten drying time, and reduce energy consumption. Effect

Inactive Publication Date: 2011-05-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Atmospheric pressure steam distillation has been applied to the factory production of onion oil, but the yield is low and the active components are destroyed more
The extraction of onion oil by solvent extraction has problems such as incomplete extraction, low yield and solvent residue, and because the extract is mixed with inactive substances such as soluble sugar, protein, amino acid, pigment, etc., the removal of impurities needs to increase the process and production costs
However, the supercritical CO2 extraction technology has strict requirements on equipment, large investment, and is difficult to apply to factory production.

Method used

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  • Method for preparing onion functional components by using double-stage extraction based on subcritical water and solvent method

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Weigh 500g of onion, wash and cut into pieces, carry out microwave pre-drying under the conditions of microwave frequency 915MHz, power 300W, time 30min, transfer the above-mentioned onion pieces into a closed extraction kettle, use deoxygenated deionized water as solvent, and use 20% The ethanol was used as entrainer for subcritical water extraction of onion oil. Wherein, the extraction pressure is 5MPa, the extraction temperature is 150°C, and the extraction time is 30min. The above-mentioned extraction mixture is separated by cooling the tank under reduced pressure to obtain onion oil with higher purity. The extraction residue is subjected to ethanol-water extraction of the flavonoids, wherein the extraction temperature is 50° C., the ethanol concentration is 30%, the solid-liquid ratio is 1:25, and the extraction time is 100 min, to obtain the flavonoids.

Embodiment 2

[0021] Weigh 500g of onion skin, wash and cut into pieces, and carry out microwave pre-drying under the conditions of microwave frequency 915MHz, power 400W, and time 25min. % ethanol as entrainer for subcritical water extraction of onion oil. Wherein, the extraction pressure is 3MPa, the extraction temperature is 130°C, and the extraction time is 40min. The above-mentioned extraction mixture is separated by cooling the tank under reduced pressure to obtain onion oil with higher purity. The extraction residue is subjected to ethanol-water extraction of flavonoids, wherein the extraction temperature is 65° C., the ethanol concentration is 40%, the ratio of solid to liquid is 1:25, and the extraction time is 80 minutes to obtain flavonoids.

Embodiment 3

[0023] Weigh 500g of onion skin, after cleaning and cutting into pieces, carry out microwave pre-drying under the conditions of microwave frequency 915MHz, power 500W, and time 20min, transfer the above-mentioned onion pieces into a closed extraction kettle, use deoxidized deionized water as solvent, and use 30 % ethanol as entrainer for subcritical water extraction of onion oil. Wherein, the extraction pressure is 2MPa, the extraction temperature is 115°C, and the extraction time is 60min. The above-mentioned extraction mixture is separated by cooling the tank under reduced pressure to obtain onion oil with higher purity. The extraction residue is subjected to ethanol-water extraction of the flavonoids, wherein the extraction temperature is 80° C., the ethanol concentration is 50%, the solid-liquid ratio is 1:25, and the extraction time is 60 minutes, to obtain the flavonoids.

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Abstract

The invention relates to a method for preparing onion functional components by using double-stage extraction based on a subcritical water and solvent method, belonging to the technical field of food refine and deep processing. The invention mainly aims at a series of problems about low survival ratio and more destroys of active components, caused by extracting onion oil by using the traditional constant pressure steam distillation method, solvent residue caused by extracting onion oil by using an organic solvent extraction method, high cost of supercritical extraction, difficult large-scale industrialization production and the like. In the method, with the onions or processed by-products (onionskins, leftovers and the like) thereof as raw materials, and onion oil and flavonoid compounds are respectively prepared through a low-frequency industrial microwave pre-drying wall-broken technology and subcritical water extraction and ethanol-water solvent two-stage extraction technologies so that the quality of the product and the comprehensive utilization ratio of resources are effectively improved. Therefore, the invention meets the development direction of food nutrition, security and health in China and also opens up a new method for effective utilization of onions.

Description

technical field [0001] The invention relates to a method for preparing onion functional components by two-stage extraction based on subcritical water and solvent methods, and belongs to the technical field of food intensive processing. Background technique [0002] Onion (Allium cepa L) is a biennial herbaceous plant belonging to the genus Allium in the family Liliaceae. The origin of onion has a history of more than 5,000 years. It was introduced to Egypt in 1000 BC, and then to the Mediterranean region. It was introduced to the United States in the 16th century, Japan in the 17th century, and my country in the early 20th century. Onions are widely distributed in my country, and are cultivated in all parts of the north and south, and the planting area is still expanding. It is currently one of the main vegetables grown in my country. The planting areas are mainly Shandong, Gansu, Inner Mongolia, Xinjiang and other places. [0003] Onion has a special spicy aroma and a vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02C07D311/30C07D311/40
CPCY02P20/54
Inventor 范柳萍李进伟
Owner JIANGNAN UNIV
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