Ultrasound-assisted method for extracting betacyanin from suaeda salsa

A Suaeda salsa, ultrasonic-assisted technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of low yield, limited raw materials and technological level of betalain production, and high cost, and achieves extraction. Simple method, guaranteed natural and nutritious effect

Inactive Publication Date: 2012-09-05
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Betalain widely exists in many plants such as Chenopodiaceae, Amaranthaceae, Cactaceae, Phytaceae, etc. However, the raw materials and t

Method used

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  • Ultrasound-assisted method for extracting betacyanin from suaeda salsa
  • Ultrasound-assisted method for extracting betacyanin from suaeda salsa

Examples

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example 1

[0020] Example 1: Collect fresh stems and leaves of Suaeda salsa, dry them in an oven at 60°C, crush them with a small grinder, and pass through a 40-mesh sieve. Weigh 10g of dry powder, add 100ml of double-distilled water, stir, under 600W ultrasonic power, the temperature is controlled at 40℃, for 20min, then add 400ml of double-distilled water to the mixed solution, and let it stand for 30min after stirring. Filter with qualitative filter paper, centrifuge the filtrate at 5000g for 10min, take the supernatant, concentrate it with a vacuum rotary evaporator, dry and pulverize to obtain betaine powder.

example 2

[0021] Example 2: The fresh stems and leaves of Suaeda salsa were collected, dried in an oven at 80°C, crushed with a small grinder, and passed through a 60-mesh sieve. Weigh 10g of dry powder, add 200ml of double distilled water, stir, under 600W ultrasonic power, the temperature is controlled at 40 ℃, lasted 15min, then add 400ml of double distilled water to the mixed solution, after stirring, let stand for 20 minutes, the extract Filter with qualitative filter paper, centrifuge the filtrate at 5000g for 10min, take the supernatant, concentrate and dry it with a vacuum rotary evaporator to obtain betaine lumps.

example 3

[0022] Example 3: The fresh stems and leaves of Suaeda salsa were collected, dried in an oven at 80°C, crushed with a small grinder, and passed through a 60-mesh sieve. Weigh 10g of dry powder, add 200ml ethanol (50%), stir, under 600W ultrasonic power, the temperature is controlled at 40°C for 15min, then add 300ml ethanol (50%) to the mixed solution, and let stand for 20min after stirring. The extract was filtered with qualitative filter paper, the filtrate was centrifuged at 5000 g for 10 min, the supernatant was taken, and the supernatant was concentrated, dried, and crushed with a vacuum rotary evaporator to obtain beetatin powder.

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Abstract

The invention provides an ultrasound-assisted method for extracting betacyanin from suaeda salsa. The ultrasound-assisted method comprises the following steps: cleaning stems and leaves of harvested suaeda salsa, baking and crushing the stems and leaves at 60-80 DEG C, sieving by using a sieve with 40-60 meshes, adding a leaching agent, and lasting for 10-20 min with the feed-liquid ratio of 1:10-1:20 and pH of 5-6 under 600w ultrasonic at the temperature not exceeding 50 DEG C; then supplementing the leaching agent to enable the feed-liquid ratio to be 1:50-1:60 and pH to be 5-6 at the temperature of 50-60 DEG C, and standing for 10-30 min; and filtering, centrifuging, concentrating and baking leaching solution to obtain betacyanin powder. The ultrasound-assisted method utilizes an aboveground part of the suaeda salsa for extracting the betacyanin, and increases the leaching quantity of the betacyanin by using ultrasonic assistance. The ultrasound-assisted method is wide in sources of raw materials and simple in process flow, and does not add chemical synthesis preparations in the extraction process, so that the extracted betacyanin is safe and very natural.

Description

Technical field [0001] The invention relates to a method for extracting betarubin from Suaeda salsa through ultrasonic assist. Background technique [0002] In the food industry, synthetic pigments are widely used to increase color, but studies have shown that generally synthetic pigments have varying degrees of toxicity, and some are even carcinogenic. Therefore, the development of natural and harmless food coloring is of great significance to ensure human health. Natural food pigments extracted from organisms not only have high safety, but some also have certain nutritional value and health care effects. [0003] Food coloring is almost indispensable in food processing, but with the continuous development of food toxicology, many synthetic colorings that have made outstanding contributions in the food industry have been confirmed to be harmful to humans and even carcinogenic. Therefore, countries around the world have begun to ban certain synthetic colorings and shift their att...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 李洪山李杜申玉香
Owner YANCHENG INST OF TECH
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