A method for extracting mustard glucosinolate, a method for degrading it into isothiocyanate, and functional food
A technology of glucoside and extraction method, which is applied in the field of functional food, can solve the problems of preparing functional food, etc., and achieve the effect of simple process, easy operation and improved antioxidant capacity
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Embodiment 1
[0029] 1. A method for extracting mustard glucosinolate, comprising the steps of:
[0030] 1) Pretreatment: Clean the leaves of the mustard mustard and air-dry them naturally until the surface of the leaves is dry; dry the leaves of the mustard mustard in an oven for 24 hours at a drying temperature of 95°C; put the mustard mustard seeds in the oven Dry for 60 minutes at a drying temperature of 100°C;
[0031] 2) Grinding: Grind the dried seeds and leaves in step 1) into powder, sieve the powder with a 60-mesh sieve, and take the sieve for later use;
[0032] 3) Degreasing: take the undersieve in step 2) and degrease the undersieve with anhydrous ether in a 60°C water bath using a Soxhlet extractor, wherein the degreasing time is 2 hours.
[0033] 4) Extraction of crude glucosinolates: Ultrasonic extraction of the degreased sieve after removal of ether in step 3) with methanol aqueous solution at 28°C, and filtering the extraction solution after extraction; wherein, the volum...
Embodiment 2
[0041] 1. A method for extracting glucosinolates in mustard mustard, comprising the steps of:
[0042] 1) Pretreatment: Clean the leaves of the mustard mustard and air-dry them naturally until the surface of the leaves is dry; dry the leaves of the mustard mustard in an oven for 18 hours at a drying temperature of 100°C; put the mustard mustard seeds in the oven Dry for 40 minutes at a drying temperature of 105°C;
[0043] 2) Grinding: Grind the dried seeds and leaves in step 1) into powder, sieve the powder with a 60-mesh sieve, and take the sieve for later use;
[0044] 3) Degreasing: take the undersieve in step 2) and degrease the undersieve with anhydrous ether in a 55°C water bath using a Soxhlet extractor, wherein the degreasing time is 4 hours, and after the degreasing is completed, take out the undersieve to remove the ether by air drying;
[0045] 4) Extraction of crude glucosinolates: Ultrasonic extraction of the degreased undersize in step 3) with methanol aqueous ...
Embodiment 3
[0053] 1. A method for extracting glucosinolates in mustard mustard, comprising the steps of:
[0054] 1) Pretreatment: Clean the leaves of the mustard mustard and air-dry them naturally until the surface of the leaves is dry; dry the leaves of the mustard mustard in an oven for 32 hours at a drying temperature of 90°C; put the mustard mustard seeds in the oven Dry for 80 minutes at a drying temperature of 95°C;
[0055] 2) Grinding: Grind the dried seeds and leaves in step 1) into powder, sieve the powder with a 60-mesh sieve, and take the sieve for later use;
[0056] 3) Degreasing: Take the undersieve in step 2) and degrease it with anhydrous ether in a 65°C water bath using a Soxhlet extractor, wherein the degreasing time is 4 hours, and after the degreasing is completed, take out the degreasing undersieve and dry it naturally to remove the ether;
[0057] 4) Preparation of crude glucosinolates: Ultrasonic extraction of the degreased undersize with ether removed in step 3...
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