Extraction process of hibiscus esculentus flavone

A technology for extracting okra flavonoids, which is applied in the field of extraction technology for okra flavonoids, can solve the problems of high chemical residues, many chemical reagents, complex processes, etc., and achieve the effects of simple process, less chemical residues, and low cost

Inactive Publication Date: 2016-03-30
刘亚平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patented process is relatively complicated, with many chemical reagents, high chemical residues, and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of extraction process of okra flavonoids, comprising the following steps:

[0022] (1) Pretreatment: Take fresh tender okra fruits, sieve to remove the attachments on the surface of okra, weigh them, and take 1000g to wash;

[0023] (2) Pulverization: put the cleaned okra into an oven to dry at 80°C, and after drying, pulverize and pass through a 100-mesh sieve;

[0024] (3) Extraction: Add ethanol to the pulverized okra powder, and extract okra flavonoids with the aid of ultrasonic waves. Wherein the ultrasonic power is 250W, the amount of ethanol added is 25 times of the weight of okra powder, the extraction time is 20min, the extraction temperature is 75°C, and the volume fraction of ethanol is 50%;

[0025] (4) Centrifugation: Centrifuge it after the extraction, remove the precipitated part to obtain the supernatant, and evaporate and concentrate the supernatant part after filtration;

[0026] (5) Drying: freeze-drying the concentrated supernatant to obtain...

Embodiment 2

[0028] A kind of extraction process of okra flavonoids, comprising the following steps:

[0029] (1) Pretreatment: Take fresh tender okra fruits, sieve to remove the attachments on the surface of okra, weigh them, and take 1000g to wash;

[0030] (2) Pulverization: Put the cleaned okra into an oven to dry at 60°C, and after drying, pulverize and pass through a 120-mesh sieve;

[0031] (3) Extraction: Add ethanol to the pulverized okra powder, and extract okra flavonoids with the aid of ultrasonic waves. Wherein the ultrasonic power is 200W, the amount of ethanol added is 20 times of the weight of okra powder, the extraction time is 18min, the extraction temperature is 70°C, and the volume fraction of ethanol is 45%;

[0032] (4) Centrifugation: Centrifuge it after the extraction, remove the precipitated part to obtain the supernatant, and evaporate and concentrate the supernatant part after filtration;

[0033] (5) Drying: freeze-drying the concentrated supernatant to obtain...

Embodiment 3

[0035] A kind of extraction process of okra flavonoids, comprising the following steps:

[0036] (1) Pretreatment: Take fresh tender okra fruits, sieve to remove the attachments on the surface of okra, weigh them, and take 1000g to wash;

[0037] (2) Pulverization: Put the cleaned okra into an oven to dry at 100°C, and after drying, pulverize and pass through an 80-mesh sieve;

[0038] (3) Extraction: Add ethanol to the pulverized okra powder, and extract okra flavonoids with the aid of ultrasonic waves. Wherein the ultrasonic power is 280W, the amount of ethanol added is 30 times of the weight of okra powder, the extraction time is 30min, the extraction temperature is 80°C, and the volume fraction of ethanol is 60%;

[0039] (4) Centrifugation: Centrifuge it after the extraction, remove the precipitated part to obtain the supernatant, and evaporate and concentrate the supernatant part after filtration;

[0040] (5) Drying: freeze-drying the concentrated supernatant to obtai...

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PUM

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Abstract

The invention relates to an extraction process of hibiscus esculentus flavone and belongs to the technical field of food processing. The extraction process comprises: (1) pretreatment: taking fresh hibiscus esculentus tender fruits, screening to removing attachments on surfaces of hibiscus esculentus fruits, weighing and washing; (2) pulverization: drying the washed hibiscus esculentus fruits in a drying oven, and then carrying out pulverization and screening; (3) extraction: adding ethanol into the hibiscus esculentus powder after pulverization, and extracting hibiscus esculentus flavone by virtue of ultrasonic assistance; (4) centrifugation: centrifuging the hibiscus esculentus flavone after extraction to remove deposits so as to obtain supernatant, filtering the supernatant and then carrying out evaporating concentration; and (5) drying: carrying out freeze drying on the concentrated supernatant to obtain hibiscus esculentus flavone. The hibiscus esculentus flavone prepared by the extraction process provided by the invention is significant in antioxidation effect.

Description

technical field [0001] The invention relates to an extraction process of okra flavonoids, which belongs to the technical field of food processing. Background technique [0002] Okra (Hibiscussculentus), an annual herb. Okra is mainly eaten as a tender fruit, which has the effect of invigorating the stomach and regulating the intestines. It is a nutritious and healthy vegetable. In addition, flowers, seeds and roots can be used as medicine. The tender fruit of okra is tender and lubricated, and can be used for frying, cooking, and cold dressing. In addition to the edible tender fruit, its leaves, buds and flowers are also edible. The seeds of okra contain more potassium, calcium, iron, zinc, manganese and other elements. Okra is rich in nutrition, and the young fruit contains a lot of sticky juice and has a special fragrance. Its juice is mixed with pectin, bovine lactan and aranan. Its pectin is a soluble fiber, which is very important in the new concept of modern heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/30C07D311/40
CPCC07D311/30C07D311/40
Inventor 刘亚平
Owner 刘亚平
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