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Extraction method for black rice anthocyanins

An extraction method and anthocyanin technology, which are applied in the field of food processing, can solve the problems of low extraction rate and unenvironmental extraction process, and achieve the effect of increasing the extraction rate and improving the extraction effect

Inactive Publication Date: 2016-07-06
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for extracting black rice anthocyanins, which aims to solve the problems of low extraction rate and unenvironmental protection of the existing anthocyanin extraction methods

Method used

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  • Extraction method for black rice anthocyanins
  • Extraction method for black rice anthocyanins
  • Extraction method for black rice anthocyanins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Effect of ethanol concentration on the extraction rate of black rice anthocyanins

[0035] The absorbance of black rice anthocyanins in six concentration gradients of ethanol volume concentration of 0%, 45%, 50%, 55%, 60%, and 65% was detected.

[0036] Use distilled water and absolute ethanol to prepare the above-mentioned extraction solvents with different ethanol concentrations, pour 50mL of the prepared ethanol solvent into a beaker, add 0.1g of black rice skin, adjust the pH of the solution to 4 with citric acid, and keep it in the dark at room temperature After extracting the upper layer liquid for 30 min, use a centrifuge to centrifuge the upper layer liquid at 3000 r / min for 5 min. Then, using distilled water as a blank control, measure the absorbance of the centrifuged liquid with a visible spectrophotometer at a wavelength of 530 nm and record the data. Experiments were repeated 3 times for each ethanol concentration.

[0037] The result is as figure 1 Show...

Embodiment 2

[0039] Effect of temperature on the extraction rate of anthocyanins from black rice

[0040] Detect the absorbance of black rice anthocyanins at 30°C, 40°C, 50°C, 60°C, 70°C in five temperature gradients.

[0041] Take 50mL of ethanol solvent with a volume concentration of 50% and pour it into a beaker, add 0.1g of black rice skin, adjust the pH of the solution to 4 with citric acid, use a digital display constant temperature water bath to adjust different temperatures, put the beaker into the water bath to avoid After the upper layer liquid was extracted by light static for 30 minutes, centrifuge the upper layer liquid for 5 minutes under the condition of 3000r / min with a centrifuge, then use distilled water as a blank control, measure the absorbance of the centrifuged liquid with a visible spectrophotometer at a wavelength of 530nm and record the data. The experiment was repeated 3 times for each temperature gradient.

[0042] The result is as figure 2 As shown: the absorba...

Embodiment 3

[0044] Effect of pH on Extraction Rate of Anthocyanins from Black Rice

[0045] Detect the absorbance of black rice anthocyanins in 3, 4, 5, 6, 75 pH gradients.

[0046] Take 50mL of ethanol solvent with a volume concentration of 50% and pour it into a beaker, add 0.1g of black rice skin, adjust the pH of the solution with citric acid, and extract the upper layer liquid at room temperature in the dark for 30min, then use a centrifuge at 3000r / min Centrifuge the upper layer of liquid for 5 minutes under certain conditions, and then use distilled water as a blank control to measure the absorbance of the centrifuged liquid with a visible spectrophotometer at a wavelength of 530 nm and record the data. Experiments were repeated 3 times for each pH gradient.

[0047] The result is as image 3 As shown: in the case of pH=3~7, the absorbance is larger, indicating that in the same time, the same concentration of ethanol, and the same temperature, the extraction of black rice anthocy...

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Abstract

The invention discloses a method for extracting black rice anthocyanins. The present invention determines the optimum black rice anthocyanin extraction conditions by changing the ethanol concentration, pH, temperature and time and orthogonal experiment by single factor, so as to improve the extraction effect of black rice anthocyanin and improve the extraction rate of black rice anthocyanin . Then the best conditions obtained by the orthogonal test were used to extract black rice anthocyanins by the three-stage countercurrent method, the effect was better and the extraction rate was higher. This test method conforms to the green and low-carbon environmental protection concept. The test materials can be recycled, which reduces the cost of test research and environmental pollution.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for extracting black rice anthocyanins. Background technique [0002] Black rice is a kind of rice that is used both for medicine and food, and belongs to the glutinous rice category. Black rice is a class characteristic variety that is formed through long-term cultivation by the grass rice. Black rice is black in appearance, rich in nutrition and high in edible value. It has the reputation of "black pearl" and "king of rice in the world". Black rice is a healthy food and also has significant medicinal value. It has the effects of nourishing yin and kidney, invigorating the spleen and warming the liver, nourishing the spleen and stomach, nourishing qi and blood circulation, nourishing the liver and improving eyesight. Regular consumption of black rice helps prevent dizziness, dizziness, anemia, white hair, eye disease, soreness of the waist and knees, dryness of the lung...

Claims

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Application Information

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IPC IPC(8): C07H17/065C07H1/08
CPCC07H17/065C07H1/08
Inventor 张英慧黄汝辉钟希琼黄剑波董华强
Owner FOSHAN UNIVERSITY
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