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Method for extracting anthocyanin from huckleberry

A technology of anthocyanin and lingonberry fruit, which is applied in the field of anthocyanin extraction, can solve the problems of high cost, low yield, and low purity, and achieve the effects of simple process, high product quality, and high purity

Active Publication Date: 2014-10-15
HUNAN HUACHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a simple process, short cycle, high yield and purity of the obtained product, suitable for industrial production in view of the conditions of the prior art such as long cycle, low purity, low yield, and high cost. Method for extracting anthocyanin from lingonberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The method for extracting anthocyanins from lingonberry of the present embodiment comprises the following steps:

[0032] (1) Pre-treatment: Take 10kg of fresh cranberries, remove impurities, wash, crush, and set aside;

[0033] (2) Enzymolysis: Add 40kg of deionized water to the broken lingonberries, raise the temperature to 45°C, and then add 80g of biological enzymes (the biological enzymes are a combination of cellulase, pectinase and amylase, three The mass ratio of those is cellulase: pectinase: amylase = 2:3:5), keep the temperature constant, and enzymatically hydrolyze for 3 hours;

[0034] (3) Extraction: Extract the enzymatically hydrolyzed cranberry fruit 3 times with 70% ethanol aqueous solution (the ethanol aqueous solution contains 0.6% hydrochloric acid by mass fraction, and the volume fraction of hydrochloric acid is 37%). 80kg of ethanol aqueous solution is used for extraction, the extraction temperature is 55°C±1°C, the extraction time is 2h, and filt...

Embodiment 2

[0040] The method for extracting anthocyanins from lingonberry of the present embodiment comprises the following steps:

[0041] (1) Pre-treatment: Take 100kg of fresh cranberries, remove impurities, wash, crush, and set aside;

[0042] (2) Enzymatic hydrolysis: Add 200kg of deionized water to the broken lingonberries, raise the temperature to 50°C, add 600g of biological enzymes (the biological enzymes are a combination of cellulase, pectinase and amylase, the three The mass ratio of cellulase: pectinase: amylase = 2:3:5), keep the temperature constant, enzymolysis 1.5h;

[0043] (3) Extraction: Extract the enzymatically hydrolyzed cranberry fruit twice with 50% ethanol aqueous solution (wherein the ethanol aqueous solution contains 0.2% hydrochloric acid by mass fraction, and the volume fraction of hydrochloric acid is 37%). 600kg of ethanol aqueous solution is used for extraction, the extraction temperature is 58°C±1°C, the extraction time is 1.5h, and filtered to obtain 1...

Embodiment 3

[0049] The method for extracting anthocyanins from lingonberry of the present embodiment comprises the following steps:

[0050] (1) Pre-treatment: Take 500kg of fresh cranberries, remove impurities, wash, crush, and set aside;

[0051] (2) Enzymolysis: Add 1600kg of deionized water to the broken lingonberries, raise the temperature to 43°C, add 3175g of biological enzymes (wherein the biological enzymes are combined enzymes of cellulase, pectinase and amylase, three The mass ratio of person is cellulase: pectinase: amylase=2:3:5), keep temperature constant, enzymolysis 1.7h;

[0052] (3) Extraction: Extract the enzymatically hydrolyzed cranberry fruit twice with 67% ethanol aqueous solution (the ethanol aqueous solution contains 0.4% hydrochloric acid by mass fraction, and the volume fraction of hydrochloric acid is 37%). 3700kg of ethanol aqueous solution is used for extraction, the extraction temperature is 57°C±1°C, the extraction time is 1.8h, and filtered to obtain 8535...

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Abstract

A method for extracting anthocyanin from a huckleberry includes the following steps of (1) breaking which includes conducting cleaning and breaking on fresh huckleberries, (2) enzymolysis which includes adding deionized water into the broken huckleberries and adding biological enzyme to conduct enzymolysis under the temperature of 40-50 DEG C, (3) extracting which includes conducting extraction on the huckleberries subjected to enzymolysis through ethanol water for 2-3 times and conducting filtering to obtain an extracting solution, (4) vacuum concentration which includes concentrating the extracting liquid under vacuum to 1 / 3-1 / 2 of the original weight and conducting centrifuging to obtain centrifugate, (5) flocculation clarification which includes adding acid liquid into the centrifugate, adjusting the pH value, then adding a flocculation clarification agent, stirring, standing and filtering to obtain clarified liquor, (6) membrane separation purification which includes utilizing an ultrafiltration membrane to conduct ultrafiltration on the clarified liquor and then conducting reverse osmosis and (7) conducting spraying and drying. By means of the method, the product yield can reach 0.80-0.85%, the anthocyanin content reaches 52-55%, the anthocyanin yield reaches 43-48%, energy consumption is reduced, the period is shortened, the cost is reduced, and the method is applicable to industrial production.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins, in particular to a method for extracting anthocyanins from lingonberries. Background technique [0002] Bilberry (Vaccinium mytrillus) is a perennial deciduous or evergreen shrub or small shrub species with berries, belonging to the Ericaceae family (Ericaceae) Vaccinium (Vaccinium), distributed in the northern hemisphere from the arctic to tropical alpine regions, usually produced in European lingonberry is called European lingonberry, and other areas become common lingonberry. In China, lingonberry is mainly distributed in the Changbai Mountains, Daxinganling and Xiaoxing’an Mountains. The lingonberry is rich in nutrients, mainly containing sugars, organic acids, pectin, and monosodium glutamate. Ning, flavonoids, various vitamins and mineral elements and other substances have various effects such as anti-oxidation, anti-virus, prevention of arteriosclerosis, and vision protection. Among ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H17/065C07H1/08
Inventor 唐方华黄华学
Owner HUNAN HUACHENG BIOTECH
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