A preparation method of high-purity Pteris racemosus polyphenols and its use in fresh shrimp

Abstract

The invention relates to a preparation method of high-purity Caulerpa racemosa polyphenol and application thereof to fresh-keeping of shrimps. The preparation method comprises steps of: blending a Caulerpa racemosa powder and 60-80% ethanol in a mass volume ratio of 1: 15-30, extracting by microwave for 15-25 min, and removing ethanol in the extracting solution on a rotary evaporator; adding isometric water into the concentrate, and then sequentially extracting the concentrate with ethyl ether and ethyl acetate according to a volume ratio of 1:1-2, and removing ethyl acetate in the ethyl acetate extractive on the rotary evaporator to obtain the ethyl acetate extractive; and preparing the ethyl acetate extractive into a 10-20mg / mL solution, adding the solution into a macroporous resin column with a weight to volume ratio of the extract solution to the macroporous resin being 1:10-20, eluting sequentially with water by 2-3 times of column volume and 30% ethanol, collecting a 60% ethanol eluent, removing ethanol in the eluent on a rotary evaporator, and conducting freeze-drying to obtain a polyphenol antistaling agent. The invention has advantages of rich resources, and scientific and reasonable technology; and the prepared polyphenol has high purity and activity, and is safe, non-toxic and excellent for the quality preservation of shrimps.

Description

technical field [0001] The invention belongs to the technical field of chemical engineering, and in particular relates to a preparation method of high-purity pteridophytum polyphenols and a method for preserving fresh shrimp. The prepared high-purity Pteris racemosus polyphenol fresh-keeping shrimp has high safety and good fresh-keeping effect, and can provide services for individual industrial and commercial households, supermarkets, cold storage and agricultural product fresh-keeping processing bases. Background technique [0002] Racemosa (Caulerpa racemosa) belongs to Chlorophyta (Caulerpaceae), is a large edible green algae, distributed in the low intertidal zone of tropical and subtropical seas, in Hainan, Guangdong, Guangxi, my country , Taiwan Province and other places are widely distributed, but have not been effectively utilized so far. At present, domestic and foreign scholars mainly focus on the research on the polysaccharide and its anti-tumor activity on Pteris...

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN 1063619C "Preparation and Application Method of Seaweed Polyphenol Antioxidant" studies the extraction of polyphenols from seaweed to prevent food corruption, but this method uses ethanol cold extraction, the extraction rate is low, and it is not conducive to seaweed resources. High-efficiency utilization of strawberries; Chinese patent CN101194647 B "A new method of using seaweed polyphenols to preserve fresh strawberries" is to study the extraction of polyphenols from seaweeds for strawberry preservation. When using dynamic extraction on a shaking table, the extraction rate will increase, but this method takes a long time to extract, and in the subsequent treatment, only ether and chloroform are used to remove small and medium polar substances, while for the substances in the aqueous phase Impurities such as polysaccharides and proteins have not been removed by methods, and the obtained polyphenol crude extract contains a large amount of impurities. In addition, the use of chloroform in the preparation process has potential safety hazards

Therefore, although the seaweed polyphenols prepared by the above two methods have certain application value, due to the defects in its technology, the content of polyphenols is relatively low, contains a large amount of impurities and has potential safety hazards, thus limiting its use and Practical application effect

[0005] Using Pteris racemosus as raw material, the research on the use of microwave extraction combined with macroporous resin to refine polyphenols is at a blank stage, and its application in shrimp preservation has not been reported yet.

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