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Method for determining vitamins of fruits and vegetables by purple potato anthocyanins and preparation method of purple potato anthocyanins

A technology of purple potato anthocyanins and vitamins, which is applied in the direction of analyzing materials through chemical reactions and observing the impact on chemical indicators, etc., can solve the problems of high price, irritation of eyes, respiratory tract and skin, etc. problems, to achieve the effect of low cost, high yield, and rich sources of raw materials

Inactive Publication Date: 2016-04-20
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reagent 2,6-dichloroindophenol used in this method is an organic synthetic pigment, which is expensive and can irritate the eyes, respiratory tract and skin of the human body

Method used

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  • Method for determining vitamins of fruits and vegetables by purple potato anthocyanins and preparation method of purple potato anthocyanins
  • Method for determining vitamins of fruits and vegetables by purple potato anthocyanins and preparation method of purple potato anthocyanins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Hydrochloric acid soaking: The purple sweet potato is washed, peeled, cut into pieces (about 2cm in thickness), and processed with a juicer mixer until crushed to obtain the purple sweet potato powder. Take 50g of purple potato powder, add 1L of hydrochloric acid volume fraction φ(HCl) 0.2% solution, soak for 1h under 40℃ water bath, then stir and extract for 2h (every 15min, stir for 1min), centrifuge for 5min at 4000r / min, Obtain the supernatant, the crude pigment extract.

[0033] (2) Concentration treatment: Put the obtained crude pigment extract in five 300mL beakers, and place it in a constant temperature water bath at 80°C by evaporation for concentration to obtain a concentrated solution.

[0034] (3) Purification by column: Pass the obtained concentrated solution through a Sephadex G-25 column (3.0cm×60cm), with a loading volume of 3.0mL, and eluting with a hydrochloric acid volume fraction φ(HCl) 0.2% solution at a flow rate of 2mL / min. The automatic partial c...

Embodiment 2

[0037] (1) Hydrochloric acid soaking: The purple potato is washed, peeled, cut into pieces (about 1cm in thickness), and processed with a juicer mixer until crushed to obtain the purple potato powder. Take 25g purple sweet potato powder, add 0.375L hydrochloric acid volume fraction φ(HCl) 0.1% solution, soak for 2h under 50℃ water bath, then stir and extract for 1h (every 15min, stir for 1min), centrifuge for 5min at 4500r / min , To obtain the supernatant, the crude pigment extract.

[0038] (2) Concentration treatment: Put the obtained crude pigment extract in three 300mL beakers, and place it in a 70°C constant temperature water bath for open evaporation to concentrate to obtain a concentrated solution.

[0039] (3) Purification by column: Pass the obtained concentrated solution through a Sephadex G-25 column (3.0cm×65cm), with a sample volume of 3.5mL, and elution with a hydrochloric acid volume fraction φ(HCl) 0.2% solution at a flow rate of 2mL / min. The automatic partial colle...

Embodiment 3

[0042] (1) Hydrochloric acid soaking: The purple sweet potato is washed, peeled, cut into pieces (about 2cm in thickness), and processed with a juicer mixer until crushed to obtain the purple sweet potato powder. Take 75g of purple potato powder, add 1.875L of hydrochloric acid volume fraction φ(HCl) 0.3% solution, soak in a water bath at 60℃ for 1h, then stir and extract for 2h (every 15min, stir for 1min), centrifuge at 4000r / min for 5min , To obtain the supernatant, the crude pigment extract.

[0043] (2) Concentration treatment: Put the obtained crude pigment extract in 7 300mL beakers and place it in a constant temperature water bath at 80°C for open evaporation to concentrate to obtain a concentrated solution.

[0044] (3) Purification by column: Pass the obtained concentrated solution through a Sephadex G-25 column (3.0cm×67cm), with a sample volume of 3.5mL, and elution with a hydrochloric acid volume fraction φ(HCl) 0.2% solution at a flow rate of 2mL / min. The automatic p...

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Abstract

The invention discloses a method for determining vitamin in fruits and vegetables by purple sweet potato anthocyanin and a preparation method of the purple sweet potato anthocyanin. The method for determining the content of vitamin C in the fruits and the vegetables by utilizing the purple sweet potato anthocyanin to replace 2,6-dichloroindophenol in GB6195-1986, which is established by the invention, has the characteristics of safety, low price and accuracy equivalent to that of a 2,6-dichloroindophenol titration method. The preparation method disclosed by the invention comprises the following steps: soaking in hydrochloric acid, concentration treatment, purification by a column, preparation of the purple sweet potato anthocyanin and the like. As only phi (HCl) which is a 0.2% hydrochloric acid solution is used as a chemical reagent during the extraction process, the whole extraction process has almost no environmental pollution, and the safety is high.

Description

Technical field [0001] The invention relates to a method for preparing pigments, in particular to a method for determining vitamins of fruits and vegetables with purple potato anthocyanins and a method for preparing purple potato anthocyanins. Background technique [0002] Purple potato (scientific name: Ipomoeabatatas) is also called black potato. The flesh of the potato is purple to dark purple, rich in protein, starch, pectin, vitamins and various minerals, and also contains anthocyanins. Generally, the content of Anthocyanidin pigments in mature purple potatoes is 0.2-0.8%, and some varieties can reach as high as 1.2%. A series of researches on the extraction and physiological activity of purple potato anthocyanins have been conducted at home and abroad, and certain progress has been made in the research on the molecular structure and component analysis of such pigments. Purple potato pigment is easily soluble in water and is a non-fat-soluble pigment. Its existence form is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
Inventor 郭彩华陈志伟卢珍华陈昭华
Owner JIMEI UNIV
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