Method for preparing carnosic acid-rich liquid extract

A carnosic acid and extract technology, applied in the field of food chemical industry, can solve problems such as borate residues, unfavorable large-scale production, food safety hazards, etc., to reduce the content of impurities, ensure storage stability, and avoid precipitation Effect

Inactive Publication Date: 2011-05-25
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the technical process of this method is relatively complicated and is not conducive to large-scale production. Furthermore, disodium tetraborate buffer solution is used repeatedly, and there will be certain borate residues in the extracted product, resulting in certain food safety hazards.
[0005] U.S.Pat.No.5256700 prepares carnosic acid by polar solvent extraction, adsorption, analysis, and crystallization. This method is cumbersome and uses a variety of organic solvents that have negative impacts on the environment.
U.S.Pat.No.5859293 effectively enriched carnosic acid by controlling the pH, but its operation is also relatively cumbersome, and the extracted substance does not dissolve well in some oils, so it cannot be directly added to oil p

Method used

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  • Method for preparing carnosic acid-rich liquid extract
  • Method for preparing carnosic acid-rich liquid extract
  • Method for preparing carnosic acid-rich liquid extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take 200g of rosemary dry powder, add 1.6L of 70% by volume ethanol aqueous solution (add hydrochloric acid to adjust pH=3), stir and extract at room temperature for 3 hours, obtain 1.45L of filtrate after filtration, add 48g of soybean oil, after fully stirring Transfer to a rotary evaporator and concentrate under reduced pressure at 40°C until all the ethanol is evaporated. After filtration, about 58g of brown extract is obtained, add 480mL of water, mix well, transfer to a refrigerated centrifuge, and adjust the temperature to 1.5 Centrifuge at 8000rpm for 30min, separate the oil layer and continue to add 480mL of water, separate the oil layer after centrifugation, repeat the above operation once, add 0.5g of anhydrous sodium sulfate to the separated oil layer, mix well, and siphon the upper layer The oily layer obtained 55 g of light brown oily extract, wherein the content of carnosic acid was 15%.

Embodiment 2

[0034] Take 200g of rosemary dry powder, add 1.6L of 60% by volume ethanol aqueous solution (add acetic acid to adjust pH=5), stir and extract at room temperature for 2 hours, obtain 1.52L of filtrate after filtration, add 64g of sunflower oil, and stir thoroughly Then transfer to a rotary evaporator and concentrate under reduced pressure at 65°C to evaporate ethanol, obtain about 72g of light brown extract after filtration, add 640mL of water, mix well and transfer to a refrigerated centrifuge, adjust the temperature to 5°C, Centrifuge at 10,000rpm for 10min, separate the oil layer and continue to add 640mL of water, centrifuge to separate the oil layer, repeat the above operation once, add 0.5g anhydrous magnesium sulfate after separating the oil layer, mix well, and siphon the upper oil layer, Obtained 68g of light yellow oily extract, wherein the content of carnosic acid was 12.5%.

Embodiment 3

[0036] Take 50g of rosemary dry powder, add 500mL of 50% by volume ethanol aqueous solution (add acetic acid to adjust pH = 3), stand at room temperature for extraction for 3 hours, filter to obtain 475mL of filtrate, add 25g of soybean oil, stir well and transfer Concentrate under reduced pressure in a rotary evaporator at 50°C to remove ethanol, filter to obtain about 31g of a light brown extract, add 250mL of water, mix well, transfer to a refrigerated centrifuge, adjust the temperature to 3°C, and set at 9000rpm Centrifuge for 20 minutes, separate the oil layer and continue to add 250mL of water, centrifuge to separate the oil layer, repeat the above operation once, separate the oil layer, add 0.3g of anhydrous sodium sulfate, mix well, and siphon the upper oil layer to obtain light yellow 29g of oily extract, wherein the content of carnosic acid is 13%.

[0037] Determination and application of carnosic acid content in the second part of the extract

[0038] 2.1 Determin...

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Abstract

The invention discloses a method for preparing a carnosic acid-rich liquid extract, wherein the extract can be extracted from an acidic ethanol solution; and an active substance is transferred into a vegetable oil phase, then subjected to a series of high-speed refrigerated centrifuge and then dried, thus preparing the extract. The extract prepared by the method is rich in the main anti-oxidationactive substance of rosemary, and can be added directly to various oil and fat type foods when being utilized as a food antioxidant. The extract extracted by the method provided by the invention has the characteristics of good oil solubility, light color, good storage stability and the like, and can be applied to various oil and fat products without additionally adding an emulsion stabilizer.

Description

technical field [0001] The invention belongs to the field of food chemical industry, and in particular relates to a preparation method of a liquid extract rich in carnosic acid. Background technique [0002] Rosemary extract is a natural extract. Compared with many synthetic antioxidants, it has many advantages such as superior antioxidant performance, food safety, stable properties and wide application range, so it is very popular. There are two main types of rosemary extracts currently on the market: powdered extracts and liquid extracts. Powdery extracts tend to have poor solubility in oils or even poor solubility in oils during use, which seriously limits their antioxidant effect; liquid extracts are often darker in color, which limits their use in some foods. applicability. [0003] Rosemary contains a variety of antioxidant components, but the content of carnosic acid is the highest, the content is 1.5-2.5%, while the content of other antioxidant components is very s...

Claims

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Application Information

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IPC IPC(8): C07C62/32C07C51/42C07C51/48A23L1/29A23L33/00
Inventor 徐勇梁丽敏吴胜旭罗燕平骆海平
Owner GUANGDONG FOOD IND INST
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