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Method for preparing food browning inhibitor from cedar pine needles

A technology of inhibitors and pine needles, applied in the functions of food ingredients, food preparation, food extraction, etc., can solve the problems of affecting product quality and product quality decline, and achieve the effects of good inhibitory effect, convenient operation and simple process

Inactive Publication Date: 2014-04-23
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food browning includes vegetables, fruits and crustaceans such as fish and shrimp. If more melanin is synthesized, it will seriously affect the quality of the product, resulting in a decline in the quality of the product

Method used

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  • Method for preparing food browning inhibitor from cedar pine needles
  • Method for preparing food browning inhibitor from cedar pine needles
  • Method for preparing food browning inhibitor from cedar pine needles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Crush 100 g of dried cedar pine needles with an average particle size of 300 μm, add 1000 mL of n-hexane according to the ratio of solid to liquid 1 g: 10 mL, shake at room temperature for 12 hours, and filter and separate the n-hexane extract;

[0036] (2) Add 1000mL of methanol with a concentration of 50wt% to the above-mentioned defatted pine needles according to the ratio of material to liquid 1g: 10mL as an extractant, shake at room temperature for 24 hours, separate the supernatant, and concentrate and dry the supernatant to obtain methanol extract 15g, the yield is 15%;

[0037] (3) Suspend the above-mentioned methanol extract in 20mL of methanol with a concentration of 50wt%, put it on a macroporous adsorption resin Diaion HP-20 chromatographic column (weight is 500g), and elute with methanol-water gradient, the concentration is 0wt%, 15wt% %, 30wt%, 40wt%, 60wt%, 100wt% methanol, the elution flow rate is 3mL / min;

[0038] (4) Collect the above 40% methanol...

Embodiment 2

[0040] (1) Crush 100 g of dried cedar pine needles with an average particle size of 400 μm, add 1500 mL of n-hexane according to the ratio of solid to liquid 1 g: 15 mL, shake at room temperature for 18 h, and filter and separate the n-hexane extract;

[0041] (2) Add 2000mL of methanol with a concentration of 60wt% to the above-mentioned defatted pine needles according to the ratio of material to liquid 1g: 20ml as an extractant, shake at room temperature for 36h, separate the supernatant, and concentrate and dry the supernatant to obtain methanol extract 22g, the yield is 22%;

[0042](3) Suspend the above-mentioned methanol extract in 25mL of methanol with a concentration of 50wt%, put it on a macroporous adsorption resin Diaion HP-20 chromatography column (weight is 500g), and elute with methanol-water gradient, with a concentration of 0wt%, 15wt% %, 30wt%, 40wt%, 60wt%, 100wt% methanol, the elution flow rate is 4mL / min;

[0043] (4) Collect the above 40% methanol eluate,...

Embodiment 3

[0045] (1) Crush 100 g of dried cedar pine needles with an average particle size of 500 μm, add 2000 mL of n-hexane according to the ratio of solid to liquid 1 g: 20 mL, shake at room temperature for 24 hours, and filter and separate the n-hexane extract;

[0046] (2) Add 3000mL of methanol with a concentration of 70wt% to the above-mentioned defatted pine needles according to the ratio of material to liquid 1g: 30ml as an extractant, shake at room temperature for 48h, separate the supernatant, and concentrate and dry the supernatant to obtain methanol extract 20g, the yield is 20%;

[0047] (3) Suspend the above-mentioned methanol extract in 30mL of methanol with a concentration of 50wt%, put it on a macroporous adsorption resin Diaion HP-20 chromatography column (weight is 500g), and elute with methanol-water gradient, with a concentration of 0wt%, 15wt% %, 30wt%, 40wt%, 60wt%, 100wt% methanol, the elution flow rate is 5mL / min;

[0048] (4) Collect the above 40% methanol el...

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Abstract

The invention discloses a method for preparing a food browning inhibitor from cedar pine needles. The method is characterized by comprising the following steps: smashing dried cedar pine needles, adding normal hexane according to the material-to-liquid ratio of 1g: (10-20mL), vibrating at room temperature for 12-24h and filtering to separate a normal hexane extracting liquid; recovering the degreased pine needles, adding 50-70wt% methanol as an extracting agent according to the material-to-liquid ratio of 1g: (10-30mL), vibrating at room temperature for 24-48h, separating a supernatant, concentrating and drying the supernatant to obtain a methanol extract with the yield of 15-22%; suspending the methanol extract into 20-30mL of 50wt% methanol, carrying out chromatography by using a macroporous adsorption resin DiaionHP-20 chromatographic column, carrying out gradient elution at the flow speed of 3-5mL / min by using water and methanol with the concentrations being respectively 0wt%, 15wt%, 30wt%, 40wt%, 60wt% and 100wt%, collecting the 40wt% methanol eluant, concentrating and drying to obtain the food browning inhibitor, separating and purifying by using a high performance liquid chromatography; and obtaining the effective component, i.e., 2R, 3R-dihydromyricetin of the food browning inhibitor.

Description

technical field [0001] The invention relates to a method for preparing food browning inhibitors from cedar pine needles, and belongs to the field of food browning inhibitors and preparation thereof. Background technique [0002] The phenomenon of browning, red, blue, yellow, green and other colors in food during processing and storage is called browning. Some foods, such as polyphenols in fruits and vegetables, react with oxygen in the air to produce o-quinones under the catalysis of polyphenol oxidase (PPO). Quinone finally aggregates into dark brown melanin substance (Chang TS.An updated review of tyrosinase inhibitors[J].International journal of molecular sciences,2009,10(6):2440-2475). Food browning includes crustaceans such as vegetables, fruits, fish, and shrimp. If more melanin is synthesized, it will seriously affect the quality of the product, resulting in a decline in the quality of the product. At the same time, food browning is also an urgent problem to be solv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/32A23L1/272A23L5/41
CPCA23L29/035A23V2002/00C07D311/32A23V2200/048A23V2250/2116A23V2300/14
Inventor 高鸿梁雪吴艳萍钟凯黄毅娜山口五十磨
Owner SICHUAN UNIV
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