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Pear polyphenols extraction method

An extraction method and technology for extracting liquid, applied in the field of pear polyphenol extraction, using solvent method to extract plant polyphenols from young pear fruits, can solve the problems of polyphenol biological resource waste, increase extraction rate, and avoid oxidation reaction , improve the effect of activity

Inactive Publication Date: 2012-10-17
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In production, due to the needs of cultivation and management such as physiological fruit drop or flower thinning and fruit thinning, a large number of young pear fruits are abandoned, which to a certain extent causes the waste of polyphenolic biological resources, and the key to how to recycle these biological resources is how to Efficient extraction and analysis of these polyphenols, but there is no report on the efficient extraction method of polyphenols in pear young fruit

Method used

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Experimental program
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Effect test

Embodiment 1

[0021] Select healthy young pear fruit, peel and core, cut into smaller than 1cm 3 Small pieces, quick-frozen with liquid nitrogen and ground into powder, added 40% ethanol solution, the mass volume ratio of the sample and solution was 1:20, leached with a constant temperature shaker at 100rpm 50°C for 2 hours (protected from light), and centrifuged to separate Pear polyphenol extract, the polyphenol content determined by FC method is 75mg / 100g.

Embodiment 2

[0025] Select healthy young pear fruit, peel and core, cut into smaller than 1cm 3 Small pieces, quick-frozen with liquid nitrogen and ground into powder, added 50% ethanol solution, the mass volume ratio of the sample and the solution was 1:30, leached with a constant temperature shaker at 120rpm 50°C for 3 hours (protected from light), and centrifuged to separate Pear polyphenol extract, the polyphenol content determined by FC method is 90mg / 100g.

Embodiment 3

[0029] Select healthy young pear fruit, peel and core, cut into smaller than 1cm 3 Small pieces, quick-frozen with liquid nitrogen and ground into powder, added 50% ethanol solution, the mass volume ratio of the sample and the solution was 1:20, leached with a constant temperature shaker at 150rpm 60°C for 4 hours (protected from light), and centrifuged to separate Pear polyphenol extract, the polyphenol content determined by FC method is 104mg / 100g.

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Abstract

The invention relates to a pear polyphenols extraction method, falling into the field of extraction and processing of plant active substances. The method comprises the steps of peeling and stoning young pear fruits, dicing into pieces smaller than 1 cubic centimeter, grinding into powder with liquid nitrogen, soaking with 30-90% ethanol solution at sample / solution mass volume ratio of 1:(20-30), extracting on a constant temperature shaking bed in dark at 50-70 DEG C and uniform speed of 100-170 rpm for 2-6 h, and centrifuging to collect supernatant as pear polyphenols extractive solution. The extraction method adopts liquid nitrogen grinding to enable extraction process under low temperature state, to avoid oxidation reaction of pear polyphenols during grinding process and improve polyphenols activity. Through extraction with the constant temperature shaking bed under uniform speed, sufficient contact between sample and extraction solvent is facilitated to improve extraction rate by 5-17% compared with constant temperature water bath extraction.

Description

technical field [0001] The invention relates to the field of extraction and processing of plant active substances, and relates to a method for extracting pear polyphenols, in particular to a method for extracting plant polyphenols from young pear fruits by using a solvent method. Background technique [0002] Plant polyphenols are important secondary metabolites widely present in plants, and have various physiological functions such as anti-oxidation, anti-tumor, and liver protection (2007). The content of plant polyphenols is less in grains and vegetables, but higher in fruit and grain cortex (2000). Pears are the third largest fruit in my country, second only to apples and citrus in terms of area and output. Because it contains a variety of polyphenols such as arbutin, chlorogenic acid, and vanillin (2004, 2011), it has certain antioxidant health functions. Studies have shown that although the relative concentrations of these polyphenols in mature pear fruits are not ver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/73A61P39/06A61P35/00A61P1/16A61K131/00
Inventor 陶书田赵梅张绍铃齐开杰
Owner NANJING AGRICULTURAL UNIVERSITY
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