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A kind of preparation method of pure natural privet fruit anthocyanin

A pure natural and small-leaf technology, applied in the direction of organic chemistry, can solve the problems of poor anthocyanin product safety, low anthocyanin purity, and many toxic solvents, and achieve easy deep purification and functional activity research, product safety and reliability, The effect of simplifying the operation process

Active Publication Date: 2017-03-01
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the solvent extraction method is simple and fast, but the selectivity is not high, and the purity of the obtained anthocyanins is relatively low; the purity of the anthocyanins obtained by the lead salt precipitation method is relatively high, but the introduction of lead ions leads to poor security of the anthocyanin products. Its application is greatly limited; in the application process of column chromatography, methanol or acetone is commonly used as eluent, and contains more toxic solvent residues; high-speed countercurrent chromatography is mostly used for the preparation of pure anthocyanins, and its application Toxic organic solvents such as n-butanol and isopropyl ketone are often used in the process
[0006] With the continuous improvement of green and pure natural anthocyanin product preparation technology in the field of scientific research, there are almost no relevant patents or papers on the purification of anthocyanin from Ligustrum lucidum fruit at home and abroad.

Method used

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  • A kind of preparation method of pure natural privet fruit anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Take 100g of fresh privet fruit on campus, beat the fresh fruit of privet privet to make a pulp, mix it with 500mL after homogenization

[0030] Mix 60% ethanol solution containing 0.1wt% HCl, extract with closed light at 25°C for 12 hours, separate the extract from the pomace after extraction; add 500mL of 0.1wt% HCl to the obtained pomace Mix the ethanol solution with a mass fraction of 60%, extract at 30°C for 10 hours, filter, combine the two filtrates, and then use a concentration tank to concentrate under reduced pressure to 50mL at a temperature of 45°C and a vacuum of -0.08MPa, and recover ethanol , to obtain Ligustrum anthocyanin extract;

[0031] (2) Mix the above-mentioned privet privet fruit anthocyanin crude extract with 100mL of ethyl acetate, shake and mix well, then perform the first extraction, collect the lower aqueous solution; then mix the lower aqueous solution with ethyl acetate in equal volumes , fully oscillated and mixed for the second extr...

Embodiment 2

[0034] (1) Take 300g of cultivated frozen privet fruit, beat the fresh fruit of privet to obtain pulp, mix it with 1500mL ethanol containing 0.05wt% HCl with a mass fraction of 70%, and extract with closed light at 30°C After 12 hours, separate the extract from the pomace after extraction; add 500 mL of ethanol solution containing 60% mass fraction of 0.1wt% HCl to the obtained pomace to mix, extract for 10 hours at 30° C., filter, and combine the two The second filtrate is then concentrated to 200mL under reduced pressure in a concentration tank at a temperature of 45°C and a vacuum of -0.08MPa, and the ethanol is recovered to obtain an extract of privet fruit anthocyanins;

[0035] (2) Mix the crude extract of privet fruit anthocyanins with 300 mL of ethyl acetate, extract three times, each extraction time is 4 hours, the temperature is 25 ° C, recover ethyl acetate, collect the lower aqueous solution, and obtain cyanine prime extract;

[0036](3) Add 15mL of anthocyanin ex...

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Abstract

A preparation method of pure natural ligustrum quihoui carr fruit's anthocyanin belongs to the technical field of deep-processing of food resources. The invention relates to a solvent extraction and column chromatography combination technique for purification and preparation of high-purity anthocyanin. The preparation method is characterized by low cost, simple preparation technology, short production cycle, safe and nontoxic reagent, high extraction purity, easy industrial production and the like, and is of great significance for developing high value-added ligustrum quihoui carr fruit products. The prepared ligustrum quihoui carr fruit's anthocyanin with anthocyanin purity being 30-35% is nutritious and safe, is stable, is easy to store, and has a wide application prospect in fields of food, medicine, biochemistry and the like. Through preparation of the anthocyanin product in ligustrum quihoui carr fruit, full utilization of ligustrum quihoui carr fruit is raised, and a ligustrum quihoui carr fruit's anthocyanin purification technology is given attention. Thus, waste ligustrum quihoui carr fruit is changed into valuable things, providing powerful guarantee for realizing economic value of the ligustrum quihoui carr fruit.

Description

technical field [0001] The invention belongs to the technical field of deep processing of food resources, and in particular relates to a preparation method of pure natural privet fruit anthocyanins. Background technique [0002] With the continuous improvement of people's living standards, the pursuit of natural organic substances has also been improved. Non-toxic and harmless substances of natural plant origin that protect human health, prevent and cure diseases, are more and more popular among people. However, artificially synthesized anthocyanins have relatively high toxicity and side effects, and the World Health Organization has banned the use of this substance. Therefore the method for purely natural preparation high-purity privet fruit anthocyanins is imminent. [0003] Small-leaved privet (Latin scientific name L.quihoui), also known as small white wax, is an angiosperm, dicotyledonous plant class, and a plant of the genus Ligustrum in the family Oleaceae. It is an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62
CPCC07D311/62
Inventor 刘静波陈晶晶王二雷赵颂宁赵叶辉黄延军
Owner JILIN UNIV
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