A method for extracting and separating proanthocyanidins from hawthorn meat by low-temperature two-phase cooling

Abstract

The invention discloses a method for extracting and separating procyanidine of hawthorn fruit through low-temperature aqueous two-phase cooling. The method comprises steps as follows: after fresh hawthorn fruit is washed, 30-70 mL of citric acid solutions, 30-70 mL of sodium chloride solutions and 30-70 mL of isopropyl alcohol are added to every 10 g of hawthorn fruit, the mixture is cooled to subzero 18 DEG C in a freezer, taken out and subjected to homogenization treatment for three times by a homogenizer, homogenization treatment is performed for 1-3 min every time, a product is left to stand for 5-15 min, an isopropyl alcohol top phase is separated after complete phase separation, obtained isopropyl alcohol is collected, subjected to vacuum distillation through a rotary evaporator and removed through evaporation, 1-4 ml of ethanol is added, solids are precipitated, the obtained solids are subjected to vacuum drying at the temperature of 20-35 DEG C until the solids are dried, and a procyanidine extract of the hawthorn fruit is obtained. By means of the method, the variety of reagents is reduced, and non-toxic, degradable, green and environment-friendly properties are realized; a homogenizing technology is introduced to the extraction process, mass transfer is effectively improved, the extraction time is greatly shortened, and the purity of the obtained procyanidine of the hawthorn fruit is higher.

Description

technical field

[0001] The invention relates to the technical field of chemical extraction, in particular to a method for extracting and separating proanthocyanidins from hawthorn meat through low-temperature two-phase cooling. Background technique

[0002] Proanthocyanidins are a class of natural pigments that widely exist in plants in nature, and are a general term for a class of polyphenolic compounds condensed from different amounts of catechin or epicatechin. The ability of proanthocyanidins in the body to resist oxidation and scavenge free radicals is much higher than that of vitamin E and vitamin C. Due to its excellent antioxidant capacity and various pharmacological activities, it has been paid more and more attention. The role of free radicals in disease can significantly inhibit the onset of diabetes, reduce low-density lipoprotein oxidation modification, inhibit atherosclerosis, and can reduce cholesterol levels, reduce cholesterol deposition on blood vessel wall...

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