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Preparation method of acanthopanax sessiliflorus berry anthocyanin with antioxidant activity

An anti-oxidant activity, short-stalked five-plus technology, applied in the field of anthocyanin extraction, can solve the problems of raw material temperature rise, high power, long time, etc., and achieve the effect of accelerated dissolution

Inactive Publication Date: 2015-04-22
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the present invention, this method has the problems of high power, high energy consumption, long time, etc., and if the power is too high, the temperature of the raw material will be greatly increased, resulting in changes in the structure and properties of the extract.
[0006] At present, there is no report about the method of freezing and thawing enzymatic method and ultrasonic-microwave synergistic extraction of anthocyanins from Acanthopanax berry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Raw material selection and pretreatment: Ripe, non-spotted, non-worm-eaten, purple-black-colored short-stemmed Acanthopanax acanthus is used as raw material, washed and stored in a -18°C refrigerator for storage.

[0044] (2) Freezing and thawing enzymatic extraction of anthocyanins from Acanthopanax berry: take 200g of frozen Acanthopanax berry, add 2000ml of ethanol solution with pH 4.5 and 40% volume fraction, and crush it with a tissue masher for 5 minutes after thawing. Then add 13.2g of cellulase (enzyme activity 50u / mg), and enzymatically hydrolyze at 55°C for 20min.

[0045] (3) Ultrasonic-microwave synergistic extraction of anthocyanins from Acanthopanax berry: adjust the pH of the above enzymatic solution to 2 with hydrochloric acid, extract for 5 minutes under the conditions of ultrasonic power 75w, microwave power 150w, and 50°C; centrifuge the extract at 4000rpm 10min, collect the supernatant ， The anthocyanin crude extract of Danggengwujia berry was o...

Embodiment 2

[0050] (1) Raw material selection and pretreatment: Ripe, non-spotted, non-worm-eaten, purple-black-colored short-stemmed Acanthopanax acanthus is used as raw material, washed and stored in a -18°C refrigerator for storage.

[0051] (2) Freezing and thawing enzymatic extraction of anthocyanins from Acanthopanax berry: Take 200g of frozen Acanthopanax berry, add 3000ml of ethanol solution with pH 5 and 50% volume fraction, crush it with a tissue masher for 3 minutes after thawing, and then add 6.4g of cellulase (enzyme activity 50u / mg), hydrolyzed at 50°C for 30min.

[0052] (3) Ultrasonic-microwave synergistic extraction of anthocyanins from Acanthopanax berry: adjust the pH of the above enzymatic solution to 3 with hydrochloric acid, extract for 6 minutes under the conditions of ultrasonic power 100w, microwave power 100w, and 40°C; centrifuge the extract at 5000rpm 5min, collect the supernatant ， The anthocyanin crude extract of Danggengwujia berries was obtained; the conte...

Embodiment 3

[0057] (1) Raw material selection and pretreatment: Ripe, non-spotted, non-worm-eaten, purple-black-colored short-stemmed Acanthopanax acanthus is used as raw material, washed and stored in a -18°C refrigerator for storage.

[0058] (2) Freezing and thawing enzymatic extraction of anthocyanins from Acanthopanax berry: take 200g of frozen Acanthopanax berry, add 1600ml of ethanol solution with pH 5.5 and 60% volume fraction, and crush it with a tissue masher for 10 minutes after thawing. Then add 18g of cellulase (enzyme activity 50u / mg), and enzymatically hydrolyze at 60°C for 10min.

[0059] (3) Ultrasonic-microwave synergistic extraction of anthocyanins from Acanthopanax berry: adjust the pH of the above enzymatic solution to 2.5 with hydrochloric acid, extract for 3 minutes under the conditions of ultrasonic power 50w, microwave power 125w, and 60°C; extract the solution at 3000rpm Centrifuge for 15 minutes and collect the supernatant ， The anthocyanin crude extract of Dan...

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Abstract

The invention relates to a method for extracting anthocyanin from plant berries and particularly relates to a preparation method of acanthopanax sessiliflorus berry anthocyanin with antioxidant activity. The preparation method comprises the following steps of (1) selecting acanthopanax sessiliflorus berries as raw materials; (2) extracting the acanthopanax sessiliflorus berry anthocyanin by using an enzyme freezing and thawing method: mixing the frozen raw materials and an extracting solution, unfreezing and breaking the frozen raw materials, and carrying out enzymolysis; (3) carrying out ultrasonic-microwave synergistic extraction on the acanthopanax sessiliflorus berry anthocyanin: carrying out ultrasonic-microwave synergistic extraction on enzymatic hydrolysate, and centrifuging to obtain a crude extracting solution; (4) purifying the crude extruding solution of the anthocyanin: absorbing the crude extruding solution by using macroporous resin, collecting an eluant, and carrying out vacuum concentration; (5) freezing and drying in vacuum; and (6) smashing the anthocyanin, and then, packaging the anthocyanin. The preparation method has the advantages of high extracting efficiency, short time, low energy consumption, small reagent dosage, stable properties of effective components and the like; and meanwhile, a vacuum freeze drying technology is adopted, so that a product has better biological activity, color, luster and solubility and the preparation method is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins from plant berries, in particular to a method for preparing anthocyanins from Acanthopanax berry with antioxidant activity. Background technique [0002] In the prior art, studies have found that long-term consumption of synthetic pigments is harmful to human health, and some countries have begun legislation to restrict or prohibit the use of synthetic pigments. At the same time, people have realized that extracting pigments from natural plants is not only non-toxic and harmless, but also has certain nutritional and health effects. Therefore, the development and utilization of natural pigments instead of synthetic pigments has become a development trend in the food industry. [0003] Anthocyanins widely exist in the cell fluid of flowers, fruits, stems, leaves and root organs of plants. They are natural water-soluble pigments and belong to flavonoid polyphenols. Anthocyanins have the funct...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H17/065C07H1/08C09B61/00C09K15/06
CPCC09B61/00
Inventor 邵信儒马中苏孙海涛
Owner JILIN UNIV
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