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Mulberry active phenolic compound and pollution-free extraction and purification method thereof

A purification method and compound technology, applied in cosmetics, food science, drug combination and other directions, can solve the problems of high cost, complex equipment, high consumption of organic reagents, etc., to achieve the effect of retention, maintenance of content and activity, and easy breakage

Active Publication Date: 2016-02-24
广东普莱健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of high organic reagent consumption, high cost and complicated equipment in the current natural product extraction process, and provide a green method with mild operating conditions, simple equipment, and efficient extraction and purification of phenolic compounds from fresh mulberry

Method used

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  • Mulberry active phenolic compound and pollution-free extraction and purification method thereof
  • Mulberry active phenolic compound and pollution-free extraction and purification method thereof
  • Mulberry active phenolic compound and pollution-free extraction and purification method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Take a portion of frozen mulberries, without thawing, first inactivate the enzymes with microwave (vent hole is reserved on the packaging bag) (600W, 1min), and then inactivate the enzymes with steam for a second time (3min). Mix mulberries with 4 times the volume of ice water, and pre-crumble in a colloid mill (1.5Kw) for 3 minutes. The resulting mixture was centrifuged (8000g, 10min), and the supernatant (primary water extract) was collected for later use. Use 10% food-grade acidified ethanol aqueous solution (containing 0.1% citric acid) as the extractant of residual polyphenols (according to 1:3 solid-liquid ratio), and avoid light and sonicate (500W, 40KHz) for 40min at a temperature of 25°C. The ultrasonic extract was centrifuged (3000g, 10min), and the supernatant was concentrated under reduced pressure at 35°C for 20min to obtain a concentrated solution under reduced pressure, which was collected for later use. Mix the initial water extract with the decompressi...

Embodiment 2

[0056] Embodiment 2 (compared with conventional high-concentration organic reagent extraction method)

[0057] Take a portion of frozen mulberry without thawing and directly inactivate the enzyme with microwave (reserve a vent hole on the packaging bag) (500W, 2min), then inactivate the enzyme with steam for a second time (3min), and then mix it with 2 times the volume of pure water. The mixture was crushed in a colloid mill (JM‐65, Shanghai Duoyuan Machinery Co., Ltd.) for 3 min, and the obtained mulberry suspension was centrifuged at room temperature (8000 g, 10 min), and the supernatant (primary extract) was collected. Mix the residue with 20% food-grade ethanol aqueous solution (containing 0.9% citric acid) (according to 1:12 solid-liquid ratio, w / v, according to the mass unit is kilogram, the volume unit is liter calculation), the obtained mixture is protected from light by ultrasonic (500W , 30KHz) 2.5h, temperature 40 ℃. The ultrasonic extract was centrifuged (3000g, 2...

Embodiment 3

[0062] Embodiment 3 (compared with conventional ultrasonic method)

[0063] Take a portion of frozen mulberry as raw material, directly inactivate the enzyme with microwave (reserve vent hole on the packaging bag) (500W, 4min), then inactivate the enzyme with steam for a second time (1min), then dilute and mix with 2 times ice water, put in the colloid Grinding in a mill (JM‐65, Shanghai Duoyuan Machinery Co.) for 5 min, centrifuging the obtained slurry mixture (8000 g, 20 min), and collecting the supernatant for later use. Mix the remaining residue with 25% food-grade acidified ethanol (containing 0.7% citric acid) (according to 1:15 solid-liquid ratio, w / v, calculated as kilogram by mass and liter by volume), and avoid Photo-ultrasound (500W, 30KHz) for 2.5h, using circulating tap water to maintain the material temperature at 28±2°C during the ultrasonic process. The ultrasonic extract was centrifuged (3000g, 10min), and the supernatant was concentrated under reduced pressu...

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Abstract

The invention discloses a mulberry active phenolic compound and a pollution-free extraction and purification method thereof. The method comprises the steps that microwave and vapor high temperature instantaneous enzyme deactivation is carried out on fresh mulberries in sequence, then mechanical crushing, centrifugal layering, food grade acidified alcohol extraction, vacuum concentration and ultrafiltration membrane purification are carried out, and therefore a mulberry phenolic compound extracting solution with the biological activity is obtained. An organic reagent with the low concentration is adopted, mulberry crushing and phenolic compound extraction and purification are achieved under the mild condition, and the natural character and biological activity of the mulberry phenolic compound can be maintained. Compared with a conventional extraction method, the mulberry extracting solution has the higher-concentration total phenol and total anthocyanins, the extraction solution has the good color and luster and high oxidation resistance, alpha-glucosidase enzymatic inhibitory activity and food safety, and the mulberry active phenolic compound can be used as a safety raw material of antioxidant and hypoglycemic drug and health care product development. The conditions are mild, operation is convenient, and industrial production of high-activity natural products is facilitated.

Description

technical field [0001] The invention relates to a kind of mulberry extraction, in particular to a green extraction and purification method of mulberry active phenolic compounds; in particular to a method for extracting mulberry phenolic compounds efficiently and safely by using water as the main extractant, which belongs to natural products Extract technology fields. Background technique [0002] Mulberry (Fructus Mori) is a recognized medicinal and edible raw material. The active natural products such as polyphenols and anthocyanins contained in it are the leading chemical components of mulberry to exert health care functions. Natural products occupy an important position in the current and future fields of pharmaceutical, food, and cosmetic production due to their safety, wide range of sources, and strong activity. However, the content of natural products in raw materials is often low, which cannot meet the needs of industrial applications. Therefore, new methods and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/605A61P3/10A61P39/06A23L33/105A61K8/97A61Q19/00
Inventor 扶雄李富华陈谷李超
Owner 广东普莱健康食品有限公司
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