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

A technology of proanthocyanidins and two-phase water, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of reducing the activity of hawthorn proanthocyanidins, changing the sensory perception of hawthorn proanthocyanidins, and poor stability of hawthorn proanthocyanidins, so as to achieve easy follow-up processing , Shorten extraction time, inhibit enzymatic browning and non-enzymatic browning effects

Inactive Publication Date: 2017-09-22
YUNNAN MINZU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Studies have shown that the proanthocyanidins in hawthorn can be simply extracted to obtain a large number of oligomer proanthocyanidins with strong biological activity. The process does not require wall-breaking treatment, which is of great development value, but the stability of hawthorn proanthocyanidins is relatively poor, and there is still obvious enzymatic browning phenomenon under conventional conditions. Enzymatic browning reduces the activity of hawthorn proanthocyanidins and also changes Sensory perception of the flavor of hawthorn proanthocyanidins

Method used

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

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Effect test

Embodiment 1

[0022] The specific steps of the method for extracting and separating proanthocyanidins from hawthorn meat by low-temperature two-phase cooling of the present invention are as follows:

[0023] After cleaning the fresh mountain slag, add 30mL citric acid solution, 30mL sodium chloride solution, and 30mL isopropanol for every 10 grams of mountain slag, put it in a freezer and cool it to -18°C, take it out, and homogenize it with a homogenizer Treat three times, each time for 1 min, and let stand for 5 min. After the phase separation is complete, separate the upper phase of isopropanol, collect the obtained isopropanol and evaporate the isopropanol by vacuum distillation with a rotary evaporator, add 1ml of ethanol to wash the solid The resulting solid was vacuum-dried at 20° C. to dryness to obtain the hawthorn proanthocyanidin extract.

[0024] The concentration of the citric acid solution is 1 wt%, pH=3.

[0025] The solubility of the sodium chloride solution is 30wt%.

Embodiment 2

[0027] The specific steps of the method for extracting and separating proanthocyanidins from hawthorn meat by low-temperature two-phase cooling of the present invention are as follows:

[0028] After washing the fresh mountain slag, add 70mL citric acid solution, 70mL sodium chloride solution, and 70mL isopropanol for every 10 grams of mountain slag, put it in a freezer and cool it to -18°C, take it out, and homogenize it with a homogenizer Treat three times, each time for 3 minutes, and let stand for 15 minutes. After the phase separation is complete, separate the upper phase of isopropanol, collect the obtained isopropanol and evaporate the isopropanol by vacuum distillation with a rotary evaporator, add 4ml of ethanol to wash the solid The resulting solid was vacuum-dried at 35°C to dryness to obtain the hawthorn proanthocyanidin extract.

[0029] The concentration of the citric acid solution is 1 wt%, pH=3.

[0030] The solubility of the sodium chloride solution is 30wt%....

Embodiment 3

[0032] The specific steps of the method for extracting and separating proanthocyanidins from hawthorn meat by low-temperature two-phase cooling of the present invention are as follows:

[0033] After cleaning the fresh mountain slag, add 50mL citric acid solution, 50mL sodium chloride solution, and 50mL isopropanol for every 10 grams of mountain slag, put it in a freezer and cool it to -18°C, take it out, and homogenize it with a homogenizer Treat three times, each time for 2 minutes, and let stand for 10 minutes. After the phase separation is complete, separate the upper phase of isopropanol, collect the obtained isopropanol and evaporate the isopropanol by vacuum distillation with a rotary evaporator, add 2ml of ethanol to wash the solid. The resulting solid was vacuum-dried at 30°C to dryness to obtain the hawthorn proanthocyanidin extract.

[0034] The concentration of the citric acid solution is 1 wt%, pH=3.

[0035] The solubility of the sodium chloride solution is 30wt...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62C09B61/00
CPCC07D311/62C09B61/00
Inventor 高云涛李晓芬熊华斌刘满红马肖艳杨洪巧张宏教
Owner YUNNAN MINZU UNIV
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