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Method for extracting salvia chinensis anthocyanin

An extraction method and technology of purple ginseng potato, applied in chemical instruments and methods, food science, azo dyes, etc., can solve the problems of difficult separation, lack of detail, low product purity, etc., to ensure natural characteristics, ensure safety, Guaranteed effect of purity

Inactive Publication Date: 2013-10-09
ZHEJIANG SUB TROPICS CROP INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But mainly there are following problems in the prior art: (1) in the method, the impact of starch macromolecular compound on the stripping of target components is not eliminated, hindering the stripping of target components; (2) as the development of functional raw material products, This should pay more attention to and maintain the natural characteristics and safety of the product, but the use of sulfuric acid and other strong acids as extractants should not be advocated relative to food safety; (3) water-soluble impurities such as sugars have similar solubility properties to the target ingredients and are not easy to separate, resulting in The purity of the product is not high; (4) The extraction and preparation method is rough, not detailed, and lacks operational guidance in the industry
[0006] Therefore, the rich starch contained in purple ginseng potato itself not only affects the dissolution and diffusion of water-soluble anthocyanins to a large extent, but also forms an obstacle to the filtration of extracts containing macromolecular starch.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material pretreatment: Weigh 100g of fresh, non-rotten and non-browning purple ginseng potato tubers, wash, peel, mechanically mash to pulp, and set aside;

[0030] (2) Enzymatic hydrolysis treatment: mix the slurry raw material in step (1) with α-amylase and water in a ratio of 100g by weight and volume: 0.06g: 400ml in a 1000ml beaker, adjust the pH of the mixture to 6.0 with citric acid, Perform enzymatic hydrolysis treatment for 30 minutes in a water bath at 40°C;

[0031] (3) Extraction of ginseng and potato anthocyanins: Add step (2) 400ml of dehydrated alcohol with 1 times the volume of water to the above-mentioned enzymatic hydrolysis mixture and mix evenly, so that the ethanol concentration in the whole extraction mixture reaches 50%. After adjusting the pH to 3.0, extract in a water bath at 50°C for 30 minutes, and collect the extraction mixture after the end;

[0032] (4) Separation and concentration of the extraction mixture: centrifuge the above ex...

Embodiment 2

[0036] In this example, step (2) enzymatic hydrolysis treatment: slurry raw material and α-amylase and water are mixed in the ratio of 100g by weight volume: 0.1g: 400ml in the beaker of 2000ml, adjust mixture pH to 6.5 with citric acid, in Carry out enzyme hydrolysis treatment 40min under 50 ℃ of water baths; Step (3) extraction of ginseng potato anthocyanins: add step (2) to the enzymatic hydrolysis mixture 1000ml of dehydrated alcohol 2.5 times of water volume, make the ethanol concentration in the whole extraction mixture reach 71%, adjust the pH to 4.0 with citric acid, and extract in a water bath at 60° C. for 50 minutes; step (4) separation and concentration of the extraction mixture: the extraction mixture is centrifuged at 8000 r / min for 10 minutes to implement solid-liquid separation; The clear liquid was concentrated under reduced pressure at a temperature of 60°C and a vacuum of 0.09Mpa to 1 / 30 of the original volume; step (5) elution, purification and drying of the...

Embodiment 3

[0038] In this example, step (2) enzymatic hydrolysis treatment: slurry raw material and α-amylase and water are mixed in the ratio of 100g by weight volume: 0.08g: 400ml in the beaker of 2000ml, adjust mixture pH to 6.2 with citric acid, in Under 45 ℃ of water baths, carry out enzymatic hydrolysis treatment 35min; Step (3) extraction of ginseng potato anthocyanins: add step (2) to the enzymatic hydrolysis mixture 720ml of dehydrated alcohol 1.8 times of water volume, make the ethanol concentration in the whole extraction mixture reach 64%, adjust the pH to 3.5 with citric acid, and extract in a water bath at 55° C. for 40 minutes; step (4) separation and concentration of the extraction mixture: the extraction mixture is centrifuged at 6000 r / min for 10 minutes to implement solid-liquid separation; The clear liquid is concentrated under reduced pressure at a temperature of 55°C and a vacuum of 0.07Mpa to 1 / 20 of the original volume; step (5) elution, purification and drying of ...

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Abstract

The invention provides a method for extracting salvia chinensis anthocyanin, belonging to the technical field of extraction of plant functional active ingredients. The method comprises the following steps of: (1) pretreating raw materials; (2) hydrolyzing with alpha amylase; (3) extracting salvia chinensis anthocyanin in a water bath or in an intermittent way; (4) separating and concentrating theextracted mixture; and (5) eluting the concentrated solution with macroporous resin, purifying, drying and the like. In the invention, the raw material is hydrolyzed with alpha amylase, so that the extraction rate of anthocyanin is increased from about 80 percent conventionally to over 95 percent; and moreover, the preparation process has a mild condition and low energy consumption, the natural structure-activity relationship of anthocyanin is kept, the product is pure, and the color scale (defined in China) is over 40. The method can be popularized and applied in salvia chinensis culturing regions.

Description

【Technical field】 [0001] The invention relates to the technical field of extraction of plant functional active ingredients, in particular to a method for extracting and purifying anthocyanins from purple ginseng and potato tubers. 【Background technique】 [0002] Ginseng potato (Dioscorea alata Linn.), also known as "foot board potato", "straw shoe potato" and "Yam medicine", is a plant of the genus Dioscorea (Dioscorea L.) in the family Dioscorea, belonging to vines. Mainly distributed in Southeast Asia, Pacific tropical islands, Africa, America and other places, it is widely cultivated in my country's Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Hunan, Guangxi, Guizhou, Taiwan and other provinces, and is an important food crop in the world. Ginseng potato tubers are eaten as vegetables, and in some areas, they are used as "Yam medicine" as medicine, which has the effect of nourishing and strengthening. The cultivation of ginseng and potato varies widely in my country, and pur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62C09B61/00
CPCA23L1/2751C09B61/00A23L5/43A23L33/105
Inventor 吴志刚陶正明潘晓军李小侠
Owner ZHEJIANG SUB TROPICS CROP INST
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