Method for extracting brown pigment in acorn shells by enzymolysis

Abstract

The invention discloses a method for extracting a brown pigment in acorn shells by enzymolysis, comprising the following steps: preparing the acorn shells, washing, drying, crushing, adding an extraction solvent and enzyme, extracting by enzymolysis, carrying out centrifugation, repeating the extraction and centrifugation, combining the extracts, carrying out vacuum condensation, carrying out vacuum drying to obtain the brown pigment. According to the invention, the problems of low extraction rate of the brown pigment in the acorn shells, low activity, and tedious production technology in the existing traditional methods are solved; plant cell walls are allowed to vary to different extent by the action of cellulose, such as softening, expansion and collapse, etc. so as to change the permeability of the cell walls and accelerate the release of the pigment, thus the extraction rate is raised; the raw materials used herein are abundant, the extraction process is simple, and the extraction rate is high; the prepared acorn shell brown pigment is a natural extract product, the elements are safe, the stability is good, and the prepared acorn shell brown pigment has effect of health care, and can be widely used in the fields of food, cosmetics, textiles and medicine industry.

Description

technical field [0001] The invention relates to a method for enzymatically extracting brown pigment from acorn shells. Background technique [0002] Food coloring is a food additive commonly used in the food industry, and it is also one of the important ingredients in the food industry. It includes two parts: synthetic food coloring and natural food coloring. Although chemically synthesized food colorings are bright in color and have good stability, most synthetic food colorings are toxic to a certain extent, and may cause some adverse reactions after entering the human body, and some have carcinogenic effects. Therefore, the amount of chemically synthesized food colorings as food additives is increasing Less, or even banned, so it tends to be replaced by natural pigments. Natural pigments are highly valued by people because of their unique safety, nutritional and functional properties. Extracting food pigments from natural substances has become a new trend in the developme...

AI Technical Summary

Problems solved by technology

The traditional extraction method is to use the concentration gradient to gradually diffuse the pigment existing in the plant fiber tissue into the extraction solvent. Due to the barrier effect of the plant cell wall fiber tissue, it often takes a long time, consumes a lot of solvent, the extraction temperature is high, and the yield is low. The use of acids, alkalis, organic solvents, etc. will also increase many environmental pollutants and cause harm to the human body

In this way, not only the cycle is long, the yield is low, the purity is not high, but also the cost is high, which limits its industrialized large-scale production