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Technological process for extracting flavone from jujube fruits

A process method and flavonoid technology, applied in application, food preparation, food science and other directions, can solve the problems of low utilization rate of jujube fruit and low flavonoid purity, and achieve the effects of improving comprehensive utilization rate, low operating cost and short production time.

Inactive Publication Date: 2012-05-23
TIANJIN FOOD RES INST
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of jujube is mature and there are many kinds. Jujube fruit is rich in flavonoids and cellulose. However, the flavonoids extracted by the method of extracting flavonoids from jujube fruit are not high in purity, and the utilization rate of jujube fruit is low.

Method used

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  • Technological process for extracting flavone from jujube fruits
  • Technological process for extracting flavone from jujube fruits

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Embodiment Construction

[0023] A process for extracting flavonoids from jujube fruit is completed according to the following steps:

[0024] (1) Firstly, the jujube fruit is cleaned, dried at a constant temperature of 50 degrees centigrade, and crushed into 100 mesh jujube stone powder;

[0025] (2) The jujube fruit powder after pulverizing adopts 70 degrees centigrade successively, 50% ethanol, solid-liquid ratio 1: 15 extracts flavonoids 2 times, each 2 hours; Assistive power 250W ultrasonic wave broken wall 2 times, each 1 hour and 500W microwave power extraction 2 times, 5 minutes each time;

[0026] (3) The waste residue obtained in step (2) is processed by biological enzymolysis to produce soluble dietary fiber, and the filtrate is concentrated under reduced pressure; wherein: the condition for biological enzymolysis treatment of waste residue is: use cellulase for hydrolysis, and the pH value is 4.5-5.5, the amount of enzyme added is 0.2%, the enzymolysis temperature is 50-55 degrees Celsius,...

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Abstract

The invention provides a technological process for extracting flavone from jujube fruits. The process is finished in the following steps of: (1) first, washing, drying and crushing the jujube fruits to obtain jujube fruit powder; (2) carrying out ethanol extraction, ultrasonic wall breaking technology and microwave-assisted extraction on the crushed jujube fruit powder; (3) carrying out biological enzyme hydrolysis on waste slag obtained in the step (2) to obtain soluble dietary fiber and decompressing and concentrating a filter liquor; (4) purifying the decompressed and concentrated filter liquor by using a macroporous adsorption resin to obtain a concentrated solution with pH value of 4; and (5) freezing and drying the concentrated solution to obtain jujube flavone. The technological process for extracting flavone from jujube fruits, provided by the invention, has the following advantages that: (1) short production time, low operation cost and small energy usage are obtained; (2) the purity of the extracted flavone can reach more than 45% and the yield of the flavone is no less than 80%; and (3) the jujube fruit waste slag after the flavone is extracted can be hydrolyzed by biological enzyme to obtain the dietary fiber with wide purposes so that the comprehensive utilization rate of the jujube fruit is increased.

Description

Technical field: [0001] The invention belongs to a food processing method, in particular to a process method for extracting flavonoids from jujube fruits. Background technique: [0002] Flavonoids are a class of low-molecular-weight natural plant components. They are phenolic substances that exist in nature, also known as bioflavonoids or plant flavonoids. They belong to plant secondary metabolites and are widely found in various plants and large fungi. Flavonoids have certain pharmaceutical properties, such as reducing myocardial oxygen consumption, increasing coronary and cerebrovascular flow, lowering blood sugar, anti-oxidation, eliminating free radicals in the body, anti-aging, and enhancing body immunity. In recent years, people are keen on the development of natural herbal medicines, so flavonoids have attracted more and more attention because of their broad-spectrum pharmacological effects. [0003] At present, there are many extraction methods for natural flavonoid...

Claims

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Application Information

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IPC IPC(8): A23L1/30
Inventor 赵丽陈树生杨萍刘元
Owner TIANJIN FOOD RES INST
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