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Method for extracting celery flavone with stepwise enzymolysis method

The technology of celery flavonoids and step-by-step enzymes is applied in chemical instruments and methods, preparation of sugar derivatives, sugar derivatives, etc., and can solve the problems of large consumption of organic solvents or acid and alkali, complicated operation steps, residual organic solvents and the like, Achieve the effect of increasing added value, broad application prospects and extensive pharmacological activity

Inactive Publication Date: 2012-07-25
SECOND INST OF OCEANOGRAPHY MNR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Extracting celery flavonoids through the above method, the operation steps are cumbersome, the consumption of organic solvent or acid and alkali is relatively large, and there are disadvantages such as residual organic solvents and loss of flavonoid activity.

Method used

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  • Method for extracting celery flavone with stepwise enzymolysis method
  • Method for extracting celery flavone with stepwise enzymolysis method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: 1) Take fresh celery, wash, squeeze the juice, filter, take the supernatant and save it, and use the filter cake for later use; 2) Take 1000g of the filter cake obtained in step 1), add 1.1 times the weight of water, and stir for 10 minutes , after stirring evenly, add cellulase, corresponding enzymolysis conditions: enzyme amount 60Iu / ml, enzymolysis time 2h, pH 3.0, enzymolysis temperature 45°C; 3) Step 2) Add hemicellulase after enzymolysis Carry out the second enzymatic hydrolysis, corresponding enzymatic hydrolysis conditions: enzyme amount 40Iu / ml, enzymatic hydrolysis time 2h, pH 3.5, enzymatic hydrolysis temperature 55°C; 4) Step 3) After enzymatic hydrolysis, 80°C deactivated the enzyme, then filtered, and the filtrate Standby; 5) Mix the filtrate obtained in step 4) with the supernatant obtained in step 1), and freeze-dry; the conditions for freeze-drying are: -20°C, -30 Kp; 6.85g of acelery flavonoids are obtained.

Embodiment 2

[0030] Example 2: 1) Take fresh celery, wash, squeeze the juice, filter, take the supernatant and save it, and use the filter cake for later use; 2) Take 1000g of the filter cake obtained in step 1), add 1.0 times the weight of water, and stir for 7 minutes ;After stirring evenly, add cellulase, corresponding enzymatic hydrolysis conditions: enzyme amount 50Iu / ml, enzymolysis time 1.5h, pH 2.8, enzymolysis temperature 40°C; 3) Step 2) After enzymolysis, add hemicellulose Enzyme for the second enzymatic hydrolysis, corresponding enzymatic hydrolysis conditions: enzyme amount 30Iu / ml, enzymatic hydrolysis time 1.5h, pH 3.2, enzymatic hydrolysis temperature 50°C; 4) Step 3) After the end of enzymatic hydrolysis, extinguish the enzyme at 80°C, and then filter , and the filtrate for later use; 5) Mix the filtrate obtained in step 4) with the supernatant obtained in step 1), and freeze-dry. The freeze-drying conditions are: -25°C, -35 Kp to obtain 6.80 g of apioflavone.

Embodiment 3

[0031] Example 3: 1) Take fresh celery, wash, squeeze the juice, filter, take the supernatant and save it, and use the filter cake for later use; 2) Take 1000g of the filter cake obtained in step 1), add 1.1 times the weight of water, and stir for 8 minutes ;After stirring evenly, add cellulase, corresponding enzymatic hydrolysis conditions: enzyme amount 55Iu / ml, enzymolysis time 1.7h, pH 2.9, enzymolysis temperature 42°C; 3) Step 2) Add hemicellulose after enzymatic hydrolysis Enzyme for the second enzymatic hydrolysis, corresponding enzymatic hydrolysis conditions: enzyme amount 33Iu / ml, enzymatic hydrolysis time 1.6h, pH 3.3, enzymatic hydrolysis temperature 52°C; 4) Step 3) After enzymatic hydrolysis, extinguish the enzyme at 80°C, and then filter , the filtrate is set aside; 5) Take the filtrate obtained in step 4) and the supernatant obtained in step 1) and mix them, and freeze-dry them. The conditions for freeze-drying are: -22°C, -33Kp to obtain 6.78g of apioflavone. ...

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Abstract

The invention discloses a method for extracting celery flavone with a stepwise enzymolysis method, belonging to the technical field of biology and food engineering. The method is characterized by comprising the following process steps of: (1) cleaning fresh celery, squeezing juice, filtering, storing a supernatant, and preparing a filter cake for later use; (2) adding water into the filter cake in the amount of 1.0-1.5 times that of the filter cake, stirring uniformly for 7-12 minutes, and adding cellulase for performing enzymolysis; (3) after enzymolysis, adding hemicellulase for performing second enzymolysis; (4) after enzymolysis, blanching, and filtering to obtain a filtrate for later use; and (5) mixing the filtrate obtained in the step (4) with the supernatant obtained in the step (1), and performing freeze drying to obtain celery flavone. In the method for extracting celery flavone with a stepwise enzymolysis method, celery flavone is prepared by performing stepwise enzymolysis and freeze drying and molding, the yield is high, and the content of crude celery flavone is over 85 percent. The method has a simple extracting process, is environmentally-friendly, can be applied to industrial production, and has very high economic value and social benefit.

Description

technical field [0001] The invention belongs to the technical field of biology and food engineering, and specifically relates to a step-by-step enzymatic hydrolysis method for extracting celery flavonoids. Background technique [0002] Celery (Apium Graveolens, celery) is an annual or biennial herbaceous plant of Umbelliferae, with different names such as dry celery, parsley, and medicinal celery. Celery has a long history of cultivation and is cultivated all over the country. It is one of the common vegetables in people's lives. According to the records of "The Essentials of Raw Herbal Medicine", celery can "invigorate blood, expel wind, and dampness, and apply to wash the symptoms of various winds." "Materia Medica Push Chen" says that celery can "cure liver yang, dizziness, red face, red eyes, top-heavy feet, and swaying walking". Modern research shows that: celery whole herb contains a variety of chemical components, the main nutritional components are: protein, carboh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H17/07C07H1/08
Inventor 毋瑾超于淼谭勇华蒋国昌
Owner SECOND INST OF OCEANOGRAPHY MNR
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