Method for preparing anthocyanin by using red-meat pitaya

A technology of red-fleshed dragon fruit and anthocyanins, applied in the direction of organic chemistry, can solve problems affecting the yield and stability of anthocyanins, and achieve the goals of improving stability and yield, improving purity, and preventing hydrolysis and degradation Effect

Inactive Publication Date: 2013-06-05
HAINAN DACHUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, the announcement number is CN1308322C, the name is a patent application for a method for preparing anthocyanins, and the publication number CN102432582A, the name is a method for preparing proanthocyanidins, both of which are heated and chemically extracted. These methods naturally affect anthocyanins. Extraction yield and stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Take the red-fleshed dragon fruit, wash it and crush it, beat it with a beater after crushing, filter the obtained slurry with an 80-mesh filter to obtain dragon fruit juice, squeeze the filtered pomace through a press to recover the juice, and filter the obtained juice Gained fruit juice merges and obtains dragon fruit juice for subsequent use:

[0013] (2) The dragon fruit juice is then centrifuged at a speed of 6000 rpm to separate the pomace fiber and fruit juice in the fruit juice to obtain clarified fruit juice for later use;

[0014] (3) Ultrafilter the clarified juice through an ultrafiltration machine with a membrane pore size of 15 nanometers to obtain an ultrafiltrate for use. The ultrafiltrate is then subjected to nanofiltration to remove water, and the clarified juice is gradually concentrated. When the clarified juice is concentrated to a sugar content of 30 degrees , collect the concentrated liquid, sterilize at 100°C for 2-3 minutes through a casing ...

Embodiment 2

[0018] (1) Take the red-fleshed dragon fruit, wash it and crush it, beat it with a beater after crushing, filter the obtained slurry with an 80-mesh filter to obtain dragon fruit juice, squeeze the filtered pomace through a press to recover the juice, and filter the obtained juice Gained fruit juice merges and obtains dragon fruit juice for subsequent use:

[0019] (2) The dragon fruit juice is then centrifuged at a speed of 5000 rpm to separate the pomace fiber and fruit juice in the juice to obtain clarified juice for later use;

[0020] (3) Ultrafilter the clarified juice through an ultrafiltration machine with a membrane pore size of 10 nanometers to obtain the ultrafiltrate for use. The ultrafiltrate is then subjected to nanofiltration to remove water, and the clarified juice is gradually concentrated. When the clarified juice is concentrated to a sugar content of 28 degrees , collect the concentrated liquid, sterilize at 100°C for 2-3 minutes through a casing type steril...

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PUM

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Abstract

The invention discloses a method for preparing anthocyanin by using red-meat pitaya. Currently, anthocyanin extraction methods mainly adopt chemical methods in which extraction is carried out with reflux extraction method by using acid, alkali, or alcohol; and anthocyanin product is prepared by using a heating concentration method. As we all know, anthocyanin can easily be damaged when heated. With the traditional methods, anthocyanin yield and stability are affected. According to the invention, red-meat pitaya is crushed and pulped; the obtained pulp is filtered, such that pitaya juice is obtained; the pitaya juice is subjected to centrifugal separation, and is extracted with advanced processes such as ultrafiltration, nano-filtration, chromatographic separation, lyophilization, and the like, and pitaya concentrate liquid and pitaya anthocyanin are sequentially obtained. During the entire process, heating is not needed, and the addition of acid or alkali is not needed. The extraction of anthocyanin is carried out under a mild condition, such that anthocyanin hydrolysis and degradation are prevented, anthocyanin stability and yield are improved, and anthocyanin purity is improved. The content of extracted anthocyanin is higher than 38%.

Description

technical field [0001] The invention relates to a method for preparing anthocyanins from red-fleshed dragon fruit, and belongs to the technical field of fruit component extraction. Background technique [0002] anthocyanin( anthocyanins ) is one of the main pigments that constitute the color of petals and fruits, and is commonly found in the tissues of flowers and fruits, as well as the epidermal cells and lower epidermis of stems and leaves. In addition to its important role in plant growth, anthocyanins also have very important physiological activities for the physiological activities of the human body. Studies have proved that anthocyanins are the most effective antioxidants found by humans today, and their antioxidant properties are higher than those of vitamin E. Fifty times, twenty times higher than vitamin C. It is 100% bioavailable to the human body and can be detected in the blood twenty minutes after ingestion. Among edible natural foods, anthocyanins mainly exi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
Inventor 吴燕平
Owner HAINAN DACHUAN FOOD
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