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Method for extracting chlorophyll and preparing plant-salt through comprehensive utilization of suaeda salsa

A technology for Suaeda salsa and chlorophyll, which is applied in the fields of extracting chlorophyll and plant salts respectively, can solve the problems such as the restriction of added value of deep processing products of Suaeda salsa, and achieve the effects of considerable production benefit, high yield and promotion of crushing.

Inactive Publication Date: 2015-11-11
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently visible reports are processing various foods, but there are few reports on the research for extracting chlorophyll and plant salts, especially the comprehensive utilization of simultaneous extraction of chlorophyll and plant salts has no relevant research reports, making the deep processing of Suaeda salsa, Fully increasing the added value of products is subject to certain restrictions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Material preparation: select Suaeda salsa in the vigorous growth period, take the tender stems and leaves, first soak in hot water at 75°C for 2 minutes, then wash with warm water twice, and use a centrifuge to remove surface moisture.

[0031] (2) Enzymolysis: chop the dehydrated Suaeda salsa stems and leaves and grind them into a slurry with a grinder, add low-temperature cellulase to the slurry, stir evenly, and enzymolyze at 26°C for 15 hours , while stirring continuously.

[0032] (3) Alcohol extraction: adding mass concentration to the slurry after enzymolysis is 75% ethanol, the addition is 3 times that of the slurry, vibrating and extracting in a vibrating device for 0.8 hours, separating the solid and liquid, and separating the obtained solid The material is then added with ethanol with a mass concentration of 75% which is 2.5 times of the solid material, and extracted again by vibration in a vibrating device for 0.8 hours, solid-liquid separation, and mixi...

Embodiment 2

[0038](1) Material preparation: select Suaeda salsa in the vigorous growth period, take tender stems and leaves, first soak in hot water at 78°C for 2 minutes, then wash with warm water once, and use a centrifuge to remove surface water.

[0039] (2) Enzymolysis: chop the dehydrated Suaeda salsa stems and leaves and grind them into a slurry with a grinder, add immobilized low-temperature cellulase pellets to the slurry and stir evenly, at 25°C Enzymolysis was carried out for 12 hours with continuous stirring, and the addition amount of the low-temperature cellulase was 18 U / g.

[0040] (3) Alcohol extraction: adding mass concentration to the slurry after enzymolysis is 80% ethanol, the addition is 4 times of the slurry, vibrating and extracting in a vibrating device for 0.5 hour, separating the solid and liquid, and separating the obtained solid The material is then added with 80% ethanol at a mass concentration 4 times that of the solid material, extracted by vibration in a v...

Embodiment 3

[0046] (1) Material preparation: select Suaeda salsa in the vigorous growth period, take tender stems and leaves, first soak in hot water at 75°C for 2 minutes, then wash with warm water once, and use a centrifuge to remove surface water.

[0047] (2) Enzyme hydrolysis: chop the dehydrated Suaeda salsa stems and leaves and grind them into a slurry with a grinder, add immobilized low-temperature cellulase pellets to the slurry and stir evenly, and heat the mixture at 28°C Enzymolysis was carried out for 10 hours with continuous stirring, and the addition amount of the low-temperature cellulase was 20 U / g.

[0048] (3) Alcohol extraction: adding mass concentration to the slurry after enzymolysis is 75% ethanol, the addition is 4 times of the slurry, vibrating and extracting in a vibrating device for 0.6 hour, separating the solid and liquid, and separating the obtained solid The material is then added with 75% ethanol at a mass concentration three times that of the solid materia...

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PUM

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Abstract

The invention discloses a method for extracting chlorophyll and preparing plant-salt through comprehensive utilization of suaeda salsa. The method comprises the following steps: (1) selecting immature stems and leaves of suaeda salsa at the vigorous growth period, brewing with hot water, washing with warm water, and dehydrating; (2) cutting up stems and leaves of dehydrated suaeda salsa, grinding into pulp by a grinding mill, and adding low-temperature cellulase for enzymolysis; (3) adding ethyl alcohol into the pulp subjected to enzymolysis, extracting for two times, performing solid-liquid separation, and mixing liquid materials obtained after the two times of separation to obtain an extracting solution; (4) filtering the extracting solution, recycling the ethyl alcohol, and performing vacuum concentration; (5) adding a petroleum ether solution into concentrated liquor for extraction, so as to obtain a petroleum ether solution containing chlorophyll and a lower-layer solution; (6) performing low-temperature vacuum drying on the petroleum ether solution containing chlorophyll, so as to obtain a chlorophyll product; (7) spray-drying the lower-layer solution, so as to obtain the plant-salt.

Description

technical field [0001] The invention relates to the technical field of deep processing of Suaeda salsa, in particular to a technology for separately extracting chlorophyll and plant salt from Suaeda salsa. Background technique [0002] Food coloring is an edible substance that improves the color and luster of food. It is divided into two types: natural coloring and artificial coloring. Synthetic food colorings are made from aniline dyes separated from coal tar. As people pay more and more attention to food safety, artificial synthetic colorings are increasingly questioned by people. Natural food colorings are pigments directly extracted from animal and plant tissues. They have the characteristics of natural color tone and high food safety, and are increasingly welcomed by people. [0003] Chlorophyll is a fat-soluble pigment that widely exists in green plants, and it is a natural pigment that is allowed to be used in my country and most countries. Modern research shows tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D487/22A23L1/237A23L27/40
CPCC07D487/22
Inventor 王胜
Owner WEIFANG YOURONG IND