Method for extracting vitamin C from ginseng fruits

An extraction method and ginseng fruit technology are applied in the directions of food ingredients containing natural extracts, functions of food ingredients, food preparation, etc., which can solve the problems of vitamin C destruction and low extraction rate of vitamin C extraction methods, and achieve protection activity and reduce damage. , the effect of low temperature

Inactive Publication Date: 2015-04-29
SHILIN SHENGHE DIANXIANG FRUIT IND TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention relates to a method for extracting vitamin C from ginseng fruit, which solves the problems that there is no extraction method of vitamin C from ginseng fruit in the existing vitamin C extraction methods, and the problems that the existing vitamin C extraction method has low extraction rate and vitamin C damage is the most

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for extracting vitamin C from ginseng fruit, comprising the following steps:

[0023] (1) Fresh ginseng fruit is cleaned, sterilized at low temperature, then added with ginkgo leaf extract, honeysuckle extract and sodium sulfite, and beaten to obtain ginseng fruit pulp, which is cleaned with electrolytic alkaline water, and low-temperature sterilization is sterilized with electrolytic acidic water; Ginkgo biloba extract The added amount of the extract is 0.1‰ of the total weight of ginseng fruit, the added amount of the honeysuckle extract is 0.3‰ of the total weight of ginseng fruit, and the added amount of sodium sulfite is 0.04‰ of the total weight of ginseng fruit;

[0024] (2) According to the percentage by weight, the aqueous solution of 2% oxalic acid, 1% hydrochloric acid and 1% metaphosphoric acid is used as the extracting solution, and the volume ratio of the extracting solution: ginseng fruit pulp is 5:1, soaked at 40-60°C for 30- 1min, filtered filt...

Embodiment 2

[0027] A method for extracting vitamin C from ginseng fruit, comprising the following steps:

[0028] (1) Fresh ginseng fruit is cleaned, sterilized at low temperature, then added with ginkgo leaf extract, honeysuckle extract and sodium sulfite, and beaten to obtain ginseng fruit pulp, which is cleaned with electrolytic alkaline water, and low-temperature sterilization is sterilized with electrolytic acidic water; Ginkgo biloba extract The addition amount of the extract is 0.15‰ of the total weight of the ginseng fruit, the addition amount of the honeysuckle extract is 0.2‰ of the total weight of the ginseng fruit, and the addition of the sodium sulfite is 0.05‰ of the total weight of the ginseng fruit;

[0029] (2) According to the percentage by weight, the aqueous solution of 2.5% oxalic acid, 0.5% hydrochloric acid and 0.8% metaphosphoric acid is taken as the extracting solution, and the volume ratio of the extracting solution: ginseng fruit pulp is 8:1, at 40-60°C, soak for...

Embodiment 3

[0032] A method for extracting vitamin C from ginseng fruit, comprising the following steps:

[0033] (1) Fresh ginseng fruit is cleaned, sterilized at low temperature, then added with ginkgo leaf extract, honeysuckle extract and sodium sulfite, and beaten to obtain ginseng fruit pulp, which is cleaned with electrolytic alkaline water, and low-temperature sterilization is sterilized with electrolytic acidic water; Ginkgo biloba extract The added amount of the extract is 0.13‰ of the total weight of ginseng fruit, the added amount of the honeysuckle extract is 0.25‰ of the total weight of ginseng fruit, and the added amount of sodium sulfite is 0.03‰ of the total weight of ginseng fruit;

[0034] (2) According to the percentage by weight, the aqueous solution of 3% oxalic acid, 0.8% hydrochloric acid and 0.5% metaphosphoric acid is used as the extracting solution, and the volume ratio of the extracting solution: ginseng fruit pulp is 7:1, and soaked at 40-60°C for 30- 1min, fil...

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PUM

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Abstract

The invention relates to a method for extracting vitamin C from ginseng fruits. The method comprises the following steps: (1) washing fresh ginseng fruits, sterilizing the fresh ginseng fruits at low temperature, then adding a ginkgo biloba extract, a honeysuckle extract and sodium sulfite, and pulping to obtain ginseng fruit pulp; (2) taking an aqueous solution comprising 2-3wt% of oxalic acid, 0.5-1wt% of hydrochloric acid and 0.5-1wt% of metaphosphoric acid as an extraction solution, soaking at 40-60 DEG C for 1-30 minutes according to a volume ratio of the extraction solution to the ginseng fruit pulp of (5-8):1, filtering to obtain filtrate, and extracting the filtrate for 2-3 times; (3) combining the filtrate, then concentrating and drying to obtain the vitamin C of the ginseng fruits. The extraction rate of the extraction method reaches over 95%; the index of heavy metals in the extracted vitamin C conforms to the state regulations.

Description

technical field [0001] The invention relates to a method for extracting vitamin C from ginseng fruit, which belongs to the method for extracting beneficial components of traditional Chinese medicine. Background technique [0002] Ginseng fruit (Ginsengfruit) was formerly known as muskmelon eggplant, and it can also be called fairy fruit, fragrant pear, and colorful fruit. Panax ginseng is a perennial herbaceous plant belonging to the Solanaceae family. When the fruit is ripe, the peel is golden yellow and looks like a human heart. Its pulp has a unique taste, it tastes crisp and juicy, and it is not sour or astringent. It is a popular fruit. [0003] Panax ginseng fruit is a fruit native to Wuwei, Gansu, my country, and is a highly nutritious fruit. The flesh is fragrant and juicy, without seeds in the abdomen, and has a unique flavor. It has the characteristics of high protein, low fat, and low sugar. It is rich in protein, vitamins and mineral elements, rich in vitamin C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/302A23L33/15
CPCA23L33/15A23V2002/00A23V2200/30A23V2250/21A23V2250/2122
Inventor 周和平
Owner SHILIN SHENGHE DIANXIANG FRUIT IND TECH
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