Method for extracting flavonoid plant preservative from bamboos, products prepared through same and application of flavonoid plant preservative

Abstract

The invention relates to the technical field of extraction of natural products in plants, in particular to a method for extracting flavonoid plant preservative from bamboos, products prepared through the same and application of flavonoid plant preservative. The method mainly includes the steps that extraction is conducted in a quaternary-system mixed solvent of ethanol, acetic acid, ethyl acetate and water; separation and purification are conducted by adsorbing resin through big holes. By means of the method, the extraction rate of natural flavonoid products in the bamboos is increased remarkably, and the obtained natural flavonoid products are high in antioxidant activity and good in bacteriostasis and corrosion resistance.

Description

technical field [0001] The invention relates to the technical field of extraction of natural products in plants, in particular to a method for extracting flavonoid plant preservatives from bamboo stems, products and applications thereof. Background technique [0002] China is known as the "Kingdom of Bamboo". There are more than 500 species of bamboo plants in 48 genera. The area, stock volume and annual output of bamboo plants account for about 1 / 3 of the world. Bamboo has the characteristics of fast growth, multiple uses, and high ecological and economic value. It is known as "green gold mine" and is an important forest resource. In addition to being used as bamboo wood products and boards, bamboo stems also contain a variety of valuable natural products. Bamboo leek is the juice extracted from bamboo after processing. Fresh bamboo leek is rich in various essential amino acids, flavonoids, vitamins and trace elements. Bamboo leek products can be used medically to relieve ...

AI Technical Summary

Problems solved by technology

[0003] At present, the methods for extracting active ingredients from bamboo stems / stalks are: roasting method, which cuts bamboo into sections, removes the knots at both ends, burns the middle part of the bamboo section with fire, and collects the liquid that seeps out from both ends , this method burns a large amount of bamboo, not only a large amount of waste of bamboo resources, low extraction efficiency, but also serious pollution of the environment, and manual operation in the roasting process, high labor costs, not convenient for product quality control and factory scale Production; water extraction method, water extraction method includes boiling method and percolation method, the method is to break fresh bamboo, add water to boil or percolation to extract bamboo juice

The yield of this method is higher than that of the roasting method, and it is suitable for industrial production. However, because the original juice is diluted by adding water, a large amount of water needs to be evaporated for further concentration, and a large amount of energy is consumed. The yield is still low due to the dense texture of bamboo stems. The mechanical pressing method, after the bamboo is cut and broken, uses physical pressure to squeeze out the bamboo juice, and less chemical solvents are used in the operation process, but the pressing method has high labor intensity, low efficiency, and the juice is easily oxidized, and the pressing method The content of flavonoids in the extracted bamboo leek is generally low. The recovery rate of bamboo leek can be improved after using the bio-enzyme wall breaking technology, but it will increase the complexity and technical difficulty of the process

[0004] In the development and utilization of bamboo resources, people pay more attention to the extraction of active substances in bamboo leaves, and often ignore the extraction of active ingredients in bamboo stems. Due to the fiber orientation, chemical reagents are not easy to penetrate into the intercellular layer from the cross-sectional direction, which increases the difficulty of extraction

Therefore, the conventional alcohol-water extraction has problems such as long extraction time and low extraction rate.

Therefore, the existing extraction of active ingredients in bamboo stems is mainly to obtain bamboo leek products, and no further separation and purification is carried out. Impurities such as pigment, starch, fat and protein usually exist in the product, which reduces the effective storage time of the extract. Since bamboo leach is liquid, it is inconvenient to transport and store

In addition, the higher temperature in the roasting method and cooking water extraction process will cause the oxidation and structural damage of the active ingredients

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