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Process of Separating and Purifying Anthocyanins from Purple Potatoes

A purple potato and anthocyanin technology, applied in the direction of organic chemistry, can solve the problems of high cost of extraction solvent, difficult crushing of raw materials, incomplete extraction, etc., and achieve the effect of improving agricultural production output, thorough crushing, and complete extraction

Active Publication Date: 2017-01-04
呼和浩特职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of the above-mentioned raw materials is restricted by seasons, storage, and processing, especially the shortcomings of raw materials that are not easy to be crushed, and the extraction is not thorough.
In the extraction process, the method of organic solvent extraction is often used, the cost of extraction solvent is high, it is inconvenient to use, and the waste liquid of organic solvent is easy to pollute the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Extraction by extract, adding 9.0Kg of citric acid monohydrate and 2.0kg of hydrochloric acid (32% mass fraction) to 1000 Kg of tap water to prepare the extract, and the ratio of the weight of the extract to the weight of purple potatoes is 3.5:1.5 Mix and extract at 35°C for 1.0 hour;

[0026] 2) Bag filter treatment, the extraction liquid enters the bag filter with a filter size of 80 mesh (pore size 180µm) through the pipeline thick slurry pump, and the filtration time is 0.5 hours;

[0027] 3) Use a plate and frame filter with a filter membrane pore size of 0.8 µm for 0.5 hours;

[0028] 4) Use a ceramic membrane or a microporous membrane with a membrane filter with a pore size of 0.20 µm for filtration, and the filtration time is 0.5 hours;

[0029] 5) Use ion exchange layer suction column (AB-8) to adsorb and analyze with ethanol. After membrane filtration, the filtrate is passed through the chromatographic feed pump. ethanol volume ratio) ethanol, the flow r...

Embodiment 2

[0036] 1) Extraction by extract, add 7.0Kg of citric acid monohydrate and 2.0kg of hydrochloric acid (mass fraction: 32%) to 1000 Kg of purple potato starch production waste liquid, and extract at 35°C for 2.0 hours;

[0037] 2) Bag filter treatment, the extraction liquid enters the bag filter with a filter size of 120 mesh (pore size 120µm) through the pipeline thick slurry pump, and the filtration time is 0.7 hours;

[0038] 3) Use a plate and frame filter with a filter membrane pore size of 1.0 µm for 0.7 hours;

[0039] 4) Use a ceramic membrane or a microporous membrane with a membrane filter with a pore size of 0.25 µm for filtration, and the filtration time is 0.7 hours;

[0040] 5) Use ion exchange layer suction column (AB-8) to adsorb and analyze with ethanol. After membrane filtration, the filtrate is passed through the chromatographic feed pump. ethanol volume ratio) ethanol, the flow rate is 300 liters / hour for analysis, and the analysis time is 3.0 hours;

[004...

Embodiment 3

[0047] 1) Extraction by extract, add 7.0Kg of citric acid monohydrate and 3.0kg of hydrochloric acid (mass fraction 32%) to 1000 Kg tap water to prepare the extract, and the ratio of the weight of the extract to the weight of purple potatoes is 2.0:1.0 Mix and extract at 45°C for 3.5 hours;

[0048] 2) Bag filter treatment, the extraction liquid enters the bag filter with a filter size of 120 mesh (pore size 120µm) through the pipeline thick slurry pump, and the filtration time is 1.0 hour;

[0049] 3) Use a plate-and-frame filter with a filter membrane pore size of 1.2 µm for 1.0 hours;

[0050] 4) Use a ceramic membrane or a microporous membrane with a membrane filter with a pore size of 0.25 µm for filtration, and the filtration time is 1.0 hours;

[0051] 5) Use ion exchange layer suction column (AB-8) to adsorb and use ethanol to analyze. After membrane filtration, the filtrate is passed through the chromatography feed pump. ethanol volume ratio) ethanol, the flow rate ...

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Abstract

The invention relates to a process for separating and purifying anthocyanin from purple potato. The process is characterized in that the purple potato is subjected to crushing treatment or purple potato starch production waste liquid is used as a raw material, and then the processing steps of citric acid and hydrochloride acid extraction, filtering by a bag filter, filtering by a plate and frame filter, filtering by a membrane filter, adsorbing by a chromatographic feeding pump, desorbing with ethyl alcohol, and concentrating under a vacuum pressure-reduction condition are carried out to obtain anthocyanin concentrated solution. The process has the advantages that the raw materials are derived from a wealth of sources, the resources are abundant, the storage is convenient and simple, the crushing is thorough, the extraction is complete, the anthocyanin can be extracted easily, the process can be operated simply and easily, the time is short and the like; and besides, ethyl alcohol is used as a desorption solvent during extraction, more than 85% of ethyl alcohol can be recovered through vacuum pressure-reduction concentration, and no environment pollution is caused.

Description

technical field [0001] The invention relates to a process for separating and purifying anthocyanins from purple potatoes, and belongs to the technical field of plant effective active ingredient extraction. Background technique [0002] Anthocyanidin is a kind of water-soluble natural pigment widely present in plants in nature, which belongs to flavonoids. There are more than 20 known anthocyanins, the main ones are: geranium pigment (Pelargonidin), cyanidin or hibiscus pigment (Cyanidin), delphinidin or delphinidin (Delphindin), peonidin (Peonidin) , Petunidin and Malvidin. Anthocyanins in the free state are rare under natural conditions and mainly exist in the form of glycosides. Anthocyanins often form anthocyanins with one or more glucose, rhamnose, galactose, arabinose, etc. through glycosidic bonds. The content of anthocyanins is higher in purple sweet potatoes, grapes, blueberries, eggplant skins, cherries and other plants. Domestic commercial production of anthocya...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62
CPCC07D311/62
Inventor 冯永淼康利平张俊霞范文斌杜俊卿
Owner 呼和浩特职业学院