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Method for deodorizing purple cabbage pigment

A technology of purple cabbage and pigment, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of low color value, low extraction rate, low extraction purity, etc., and achieves good solubility, thorough impurity removal, high color effect

Inactive Publication Date: 2013-07-31
ANHUI SUNSHINE BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the extraction rate of purple cabbage pigment at home and abroad is 1‰~2‰, the extraction rate is low, the color value of the pigment is between 30 and 60, and the low extraction purity results in low color value.
Purple cabbage itself contains sulfur-containing substances, which makes purple cabbage pigment smell bad, and also limits the scope of application of purple cabbage pigment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] This specific embodiment adopts the following technical scheme: its deodorizing steps are: 1. Fresh purple cabbage is cleaned, picked, cut into 4 large pieces, and the enzyme is eliminated; 2, after the enzyme is eliminated, the large purple cabbage is cut into 5mm× 50mm thin strips, extracted with an acidic aqueous solution; 3. Collect the extract twice, add a precipitant to it and stir evenly, and settle for 0.5h; 4. Filter; 5. Use cation exchange resin to extract the crude pigment from purple cabbage Deodorization; 6. Enrichment and purification of the analysis solution after recovering ethanol by macroporous resin; 7. After the second analysis solution is concentrated by falling film, it is spray-dried to obtain purple-red pigment powder.

[0013] The method for inactivating enzymes in step 1 is: using steam or hot water (above 60°C, 0.5h) to inactivate enzymes.

[0014] In the step 2, the acidified aqueous solution is used for extraction: citric acid aqueous soluti...

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PUM

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Abstract

The invention discloses a method for deodorizing a purple cabbage pigment, relating to a method for separating and purifying the pigment; the deodorizing method comprises the following steps of: 1, cleaning the fresh purple cabbage, selecting, cutting into four blocks and deactivating enzyme; 2, cutting the purple cabbage blocks into 5 mm*50 mm shreds after deactivating the enzyme, and extractingwith acidic solution for 2 times; 3, collecting the extracting solution in the two times, adding a precipitant to the solution, stirring uniformly and precipitating for 0.5 hours; 4, filtering; and 5, deodorizing the crude pigment extracted from the purple cabbage by a cation exchange resin; 6, enriching and purifying a analytical liquid with a macroporous resin after recycling solvent alcohol; and 7, drying by spraying a second analytical liquid after falling film condensation to obtain aubergine pigment powder. The product obtained in the invention has no peculiar smell, little foreign matter, high colour value and good solubility; and the resin in the test can be used repeatedly.

Description

Technical field: [0001] The invention relates to a pigment separation and purification method, in particular to a method for obtaining high-purity purple cabbage pigment without peculiar smell by using acid water as a solvent and refining it with ion exchange resin and macroporous resin. Background technique: [0002] Chemically synthesized pigments are widely used in industries such as food, cosmetics, and medicine. Studies have found that chemically synthesized pigments used in these industries are toxic to varying degrees, and some even cause teratogenic and carcinogenic effects. With the development of science and technology, the improvement of people's living standards, and the increasing awareness of the safety of edible and used items, it is an irresistible trend to replace artificial pigments with natural pigments. Natural pigments come from pure natural plant / animal sources and are natural functional additives. In addition to being used in food, cosmetics and other ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54
Inventor 蒋国强
Owner ANHUI SUNSHINE BIO TECH