Processing method for increasing blueberry anthocyanidin content and purity

A technology of blueberry anthocyanin and processing method, which is applied in the field of processing to increase the content and purity of blueberry anthocyanin, can solve the problems of biological activity and yield reduction, and achieve the effects of low cost, high product content, and less pollution

Inactive Publication Date: 2013-05-01
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many extraction methods of blueberry anthocyanins, but the traditional methods such as solvent extraction will directly affect its biological activity and reduce the yield, while the enzymatic hydrolysis method can extract the active ingredients from the plant to the maximum extent, and the enzymatic hydrolysis reaction can be relatively mild Decompose the plant tissue, greatly increase the yield, and at the same time, it is not easy to damage the three-dimensional structure of the ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 20g of fresh blueberry fruit, wash it with distilled water, dry the surface moisture, pulverize and homogenate, put it into a conical flask, 2% hydrochloric acid-methanol is the extraction solvent, the ratio of solvent to fresh fruit is 15:1, and the pH is 2.5, the amount of enzyme added is 3%, the enzymolysis temperature is 70°C, and the enzymolysis reaction time is 1h. As determined by high performance liquid chromatography, the blueberry anthocyanin content is 5.42mg / 100g.

[0025] NKA-9 macroporous resin was used to purify the obtained crude extract, the blueberry anthocyanin solution concentration was 2.5mg / mL, the adsorption pH value was 4.5, the injection rate was 1.0mL / min, the ethanol concentration was 75%, the eluent and sample solution With a volume ratio of 20:1, blueberry anthocyanin powder with a purity of 34.2% can be obtained.

Embodiment 2

[0027] Weigh 20g of fresh blueberry fruit, wash it with distilled water, dry the surface moisture, pulverize and homogenate, put it into a conical flask, 2% hydrochloric acid-methanol is the extraction solvent, the ratio of solvent to fresh fruit is 15:1, and the pH is 2.5, the amount of enzyme added is 4%, the enzymolysis temperature is 70°C, and the enzymolysis reaction time is 1h. As determined by high performance liquid chromatography, the blueberry anthocyanin content is 5.65mg / 100g.

[0028] NKA-9 macroporous resin was used to purify the obtained crude extract, the blueberry anthocyanin solution concentration was 2.0mg / mL, the adsorption pH value was 4.5, the injection rate was 1.0mL / min, the ethanol concentration was 75%, the eluent and sample solution With a volume ratio of 20:1, blueberry anthocyanin powder with a purity of 34.7% can be obtained.

Embodiment 3

[0030] Weigh 20g of fresh blueberry fruit, wash it with distilled water, dry the surface moisture, pulverize and homogenate, put it into a conical flask, 2% hydrochloric acid-methanol is the extraction solvent, the ratio of solvent to fresh fruit is 15:1, and the pH is 2.0, the amount of enzyme added is 3%, the enzymolysis temperature is 70°C, and the enzymolysis reaction time is 1h. As determined by high performance liquid chromatography, the blueberry anthocyanin content is 5.35mg / 100g.

[0031] NKA-9 macroporous resin was used to purify the obtained crude extract, the blueberry anthocyanin solution concentration was 2.5mg / mL, the adsorption pH value was 4.5, the injection rate was 1.0mL / min, the ethanol concentration was 70%, the eluent and sample solution With a volume ratio of 20:1, blueberry anthocyanin powder with a purity of 35.1% can be obtained.

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Abstract

The invention relates to a processing method for increasing blueberry anthocyanidin content and purity. The processing method comprises the following steps: accurately weighting 20g of blueberry fresh fruit, washing by distilled water, air drying the moisture on the surface, crushing, homogenating, placing in a triangular flask, taking 2% of hydrochloric acid-methanol as an extraction solvent, setting the ratio of the solvent to fresh fruit as 5-20, extracting the pH value as 1.5-2.5, wherein cellulase accounts for 1-4% of the fresh fruit, and the enzymatic hydrolysis temperature is 40-70 DEG C, and performing an enzymatic hydrolysis reaction for 1 hour. The water-bath extraction is completed and then pumping filtration is carried out, the obtained filtrate enables rotary evaporation, and is performed with freeze drying to obtain a blueberry anthocyanidin crude extract. The blueberry anthocyanidin content is 5.15-5.65mg/100g through high performance liquid chromatography determination. The blueberry anthocyanidin content is 3.65mg/100g after the blueberry anthocyanidin is treated by a traditional solvent adding extraction method. The method for processing blueberry anthocyanidin has the advantages of simple operation, low cost, less pollution and high product content. the loss of blueberry anthocyanidin active components is far lower than that of the blueberry anthocyanidin active components by a solvent adding processing technology, and the purity of the obtained blueberry anthocyanidin powder is far higher than that of the blueberry anthocyanidin product on shelf.

Description

technical field [0001] The invention relates to a processing method for increasing the content and purity of blueberry anthocyanins. Background technique [0002] Blueberry (blueberry), also known as lingonberry and blueberry, belongs to the genus Vaccinium (Vaccinium.spp) of the Rhododendron family (Ericaceae), and is a perennial deciduous or evergreen shrub. Blueberry fruits are mostly dark blue, covered with hoarfrost, nearly round, and rich in nutrition. Blueberries are rich in functional ingredients, such as vitamins, pectin, SOD, mineral elements, etc., especially the content of anthocyanins ranks first in various fruits. Generally, 100g of fresh blueberries contains about 100-200mg of anthocyanins, known as "King of Berries". Active substances such as anthocyanins and polyphenols contained in blueberries make them have functions such as anti-oxidation, anti-aging, anti-tumor, improving vision, protecting nerves, preventing cardiovascular and cerebrovascular diseases...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
Inventor 孙爱东陈健陶晓赟李路宁张师
Owner BEIJING FORESTRY UNIVERSITY
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