Method for extracting flavone compounds from granatum

A technology of flavonoids and an extraction method, which is applied in the field of comprehensive utilization of agricultural products, can solve the problems of low extraction rate and hindered extraction of flavonoids, and achieves the effects of high extraction rate, improved physiological function and utilization value, and improved yield.

Inactive Publication Date: 2011-10-12
JIANGNAN UNIV
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AI Technical Summary

Problems solved by technology

However, because flavonoids are located inside the cells and are covered by cell walls, the extraction of flavonoids will be hindered by the cell wall, and the extraction rate is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 500g of pomegranate skin, wash and drain, vacuum dry for 80 minutes at a temperature of 50°C and a vacuum of 0.06MPa, pulverize the dried pomegranate skin to a particle size of 40 mesh, and use compound enzymes to hydrolyze the above pomegranate powder. Specific conditions It is: pH4.5, temperature 45℃, time 1h. The dosage of compound enzyme is 80U / g for cellulase and 80U / g for pectinase. After the enzymolysis reaction is over, the enzymolysis solution is quickly boiled for 2 minutes to inactivate the enzyme. Then transfer the above enzymatic hydrolysate to the extraction kettle for supercritical CO2 extraction. The specific conditions are: ultrasonic power is 50W, microwave power is 284W, extraction time is 701 seconds, and the ratio of material to liquid is 1:11.6. The extraction yield of flavonoids was 13% (aluminum nitrate-nitrous acid colorimetric method, using rutin as a standard sample to determine flavonoids).

Embodiment 2

[0020] Take 500g of pomegranate skin, wash and drain, pre-frozen at -20℃, then vacuum freeze-dry for 4h at a pressure of 100Pa in the drying room and 60℃ on the heating plate, and crush the lyophilized pomegranate skin to a particle size of 60 meshes, the above pomegranate powder is hydrolyzed with a complex enzyme, the specific conditions are: pH 4.5, temperature 45° C., time 1 h. The dosage of compound enzyme is 100U / g for cellulase and 100U / g for pectinase. After the enzymolysis reaction is over, the enzymolysis solution is quickly boiled for 2 minutes to inactivate the enzyme. Then transfer the above-mentioned enzymatic hydrolysate to an extraction kettle for supercritical CO2 extraction. The specific conditions are: the conditions are: the ultrasonic power is 50W, the microwave power is 284W, the extraction time is 701 seconds, and the material-to-liquid ratio is 1:11.6. The extraction yield of flavonoids was 13.5% (aluminum nitrate-nitrous acid colorimetric method, using...

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PUM

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Abstract

The invention discloses a method for extracting flavone compounds from granatum by combining an enzymolysis method with ultrasonic microwave extraction, belongs to the technical field of comprehensive utilization of agricultural products, and relates to a functional food deep processing technology. The method mainly comprises the following steps of: performing vacuum drying or vacuum freeze-drying on the granatum which is taken as a raw material until the moisture content of the granatum is about 10 percent; crushing the dried granatum, wherein the particle size of granatum powder is 40 to 60 meshes; and extracting the flavone compounds from the granatum powder serving as a raw material by combining a biological enzymolysis method with an ultrasonic microwave extraction method, namely performing enzymolysis treatment by adopting compound enzyme, and further performing ultrasonic microwave extraction on a zymolyte to prepare the flavone compounds with high yield and purity.

Description

Technical field [0001] A method for extracting flavonoids from the pomegranate peel by vacuum or vacuum freeze-drying, crushing pretreatment, and combining enzymatic hydrolysis with ultrasonic microwave extraction, which uses pomegranate peel as the main raw material, belongs to the technical field of comprehensive utilization of agricultural products, and relates to functional food deep processing technology . Background technique [0002] Flavonoids are a class of compounds that are widely present in nature, and they are also one of the natural active products that have attracted much attention. There are more than 5000 kinds of flavonoids that have been discovered, and they often exist in the form of free or combined with sugar to form glycosides in plants. Flavonoids have a wide range of biological functions, including inhibiting lipid peroxidation, lowering blood lipids, inhibiting platelet aggregation, inhibiting capillary permeability increase and fragility, and can preve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A61K36/185A61K131/00
Inventor 毛健姬中伟李进伟艾斯卡尔·艾拉提
Owner JIANGNAN UNIV
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