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Separation and extraction method for flavone function component in cowberry fruit residue waste

An extraction method and technology of bilberry fruit, applied in the direction of organic chemistry and the like, can solve the problems of separation, identification and interference, and achieve the effects of making full use of resources, saving resources and saving costs.

Inactive Publication Date: 2013-07-31
BAISHAN LINYUANCHUN ECOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the anthocyanidins in the flavonoids contained in the lingonberry pomace have a certain interference effect on the separation and identification of the components, the utilization of the pomace has become a field that has not been involved in similar research and development. From the lingonberry fruit The method and technology of extracting flavonoids from the residue after squeezing the juice and brewing wine have not been reported so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The residue after the lingonberry fruit was squeezed for winemaking was crushed, degreased, and dried to obtain a powder, then extracted with 50% ethanol, the mass ratio of the ethanol used for extraction to the powder was 1:15, extracted twice with ethanol, and the extraction temperature was 50°C, extraction time 1h, combined the extracted filtrate; concentrated the obtained filtrate to a paste under reduced pressure, then dissolved it in hot water, and centrifuged the dissolved solution at a centrifugation speed of 3000rpm for 5min, took the supernatant, and The supernatant was eluted through HDP-600 macroporous resin column, first eluted with water, then eluted with 50% ethanol solution, the weight ratio of resin input amount to flavonoid content was 55:1, the adsorption time was 0.5h, and the eluted The speed is 0.5ml / min; the eluate is recovered and dried to obtain the finished powder.

Embodiment 2

[0023] The residue after the lingonberry fruit was squeezed for winemaking was crushed, degreased, and dried to obtain a powder, then extracted with 60% ethanol, the mass ratio of the ethanol used for extraction to the powder was 1:20, extracted 3 times with ethanol, and the extraction temperature was 60°C, extraction time 2h, combined extraction filtrates; concentrated filtrate obtained under reduced pressure to a paste, then dissolved in hot water, the dissolved solution was centrifuged at 3000rpm for 5min, the supernatant was taken, and The supernatant was eluted through a HDP-600 macroporous resin column, first with water, then with 50% ethanol solution, the weight ratio of resin input to flavonoid content was 59.7:1, the adsorption time was 1h, and the elution speed 1ml / min; recover and dry the eluate to obtain the finished powder.

Embodiment 3

[0025] The residue after lingonberry fruit juice brewing is crushed, degreased, and dried to obtain powder, then extracted with 70% ethanol, the mass ratio of ethanol and powder used for extraction is 1:25, extracted 4 times with ethanol, and the extraction temperature is 70°C, extraction time 3h, combined extraction filtrate; concentrating the obtained filtrate to a paste under reduced pressure, then dissolving it in hot water, centrifuging the dissolved solution at 3000rpm, time 5min, taking its supernatant, The supernatant was eluted through a HDP-600 macroporous resin column, first with water, then with 50% ethanol solution, the weight ratio of resin input to flavonoid content was 65:1, the adsorption time was 2h, and the elution speed 2ml / min; recover and dry the eluent to obtain the finished powder.

[0026] Product yield purity Example 1 85.4% 77.1% Example 2 92.2% 80.3% Example 3 87.2% 78.8%

[0027] By analyzing the product of e...

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PUM

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Abstract

The invention discloses a separation and extraction method for a flavone function component in cowberry fruit residue waste. The method comprises the following steps: carrying out crushing, degreasing and drying on cowberry fruit residue to obtain powder; carrying out multiple extractions on the obtained powder with ethanol, and mixing the obtained filtrates; sequentially carrying out concentration, dissolving and centrifugation, and taking the supernatant; adding the obtained supernatant to a resin column to carry out absorption purification, and then carrying out elution; and carrying out recovery drying on the obtained eluent to obtain the finished product powder. The method has characteristics of fast absorption, high desorption rate, high adsorption capacity, high elution rate, simple resin regeneration, low cost, and the like, wherein a yield and purity of the obtained product are high, and the method is suitable for cowberry fruit residue deep utilization.

Description

technical field [0001] The invention relates to the field of chemical and biological technology, in particular to the separation and extraction technology of active ingredients of natural products. Background technique [0002] Bilberry (Vaccinium vitis-idaea L.) belongs to Rhododendronaceae, belongs to the genus Vaccinium, and is a kind of small berry. Its fruit contains many kinds of polyphenols physiologically active components such as anthocyanins and flavonoids, which make the lingonberry fruit have great Strong antioxidant, has various physiological activities such as promoting resynthesis of retinoid, improving circulation, anti-ulcer, anti-inflammation, improving immunity, enhancing heart function, anti-cardiovascular disease, anti-aging, anti-cancer and anti-mutation Features. It is an evergreen dwarf shrub widely distributed in Heilongjiang, Inner Mongolia, Daxing'an Mountains, and Changbai Mountains. It is the wild berry resource with the largest area and the lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/40C07D311/30
Inventor 徐建友
Owner BAISHAN LINYUANCHUN ECOLOGY TECH
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