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Method for extracting SOD (superoxide dismutase) from mulberry wine lees

A technology of mulberry wine and solution, which is applied in biochemical equipment and methods, enzymes, oxidoreductases, etc., can solve the problems of difficulty in oral administration, difficulty in application, and low utilization rate of mulberry wine sludge, so as to prevent water pipe blockage and improve soil environment Effect

Inactive Publication Date: 2016-08-10
JURONG JIUZHOU SANGGUO WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of extracting SOD from plants is to extract SOD from a single substance and fruit. The methods used are all chemical agent elution, separation, column adsorption extraction, etc. The extracted SOD generally has a short survival period, difficult application, It is more difficult to take it orally and other three major obstacles
[0004] However, the utilization rate of mulberry wine lees is very low at present, and it is only used as feed additives or organic fertilizers. There is an urgent need for a deep processing treatment of mulberry wine lees that can make full use of its nutritional value, realize the comprehensive utilization of mulberry wine lees, and bring substantial benefits to enterprises. Efficient process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for extracting SOD from mulberry wine lees, comprising the following steps:

[0025] 1) Add the collected mulberry wine lees to 1 times its volume of water, and stir to dilute;

[0026] 2) Intermittent ultrasonic wave breaking method for the diluent: ultrasonic for 5s, intermittent for 3s, ultrasonic 60 times, during which the temperature of the diluent should be controlled below 30°C;

[0027] 3) Add 1 / 3 of the volume of alcohol to the broken solution and soak for 72 hours, and keep the temperature of the solution below 30°C and the pH value of 7; the volume concentration of alcohol is 75%;

[0028] 4) Centrifuge the soaked solution at a speed of 6000~8000 rpm to collect the supernatant;

[0029] 5) Concentrate the obtained supernatant by ultrafiltration with an ultrafiltration membrane with a pore size of 100 nm;

[0030] 6) Pass the obtained ultrafiltration concentrate through supercritical CO 2 Extraction, the extraction pressure is 13MPa, the extraction...

Embodiment 2

[0033] A method for extracting SOD from mulberry wine lees, comprising the following steps:

[0034] 1) Add the collected mulberry wine lees to 2 times its volume of water, and stir to dilute;

[0035] 2) Intermittent ultrasonic wave breaking method for the diluent: ultrasonic for 10s, intermittent for 5s, ultrasonic 30 times, during which the temperature of the diluent should be controlled below 30°C;

[0036] 3) Add 1 / 2 of the volume of alcohol to the broken solution for 24 hours, and keep the temperature of the solution below 30°C and the pH value at 7;

[0037] 4) Centrifuge the soaked solution at a speed of 6000~8000 rpm to collect the supernatant;

[0038] 5) Concentrate the obtained supernatant by ultrafiltration with an ultrafiltration membrane with a pore size of 100 nm;

[0039] 6) Pass the obtained ultrafiltration concentrate through supercritical CO 2 Extraction, the extraction pressure is 18MPa, the extraction temperature is 45°C, and the SOD concentrate contai...

Embodiment 3

[0042] A method for extracting SOD from mulberry wine lees, comprising the following steps:

[0043] 1) Add the collected mulberry wine lees to 1.5 times its volume of water, stir and dilute;

[0044] 2) Intermittent ultrasonic wave breaking method for the diluent: ultrasonic for 8s, intermittent for 4s, ultrasonic 45 times, during which the temperature of the diluent should be controlled below 30°C;

[0045] 3) Add 1 / 2 volume of mulberry wine with an alcohol content of 11-12° to the solution after the wall breaking, soak for 48 hours, and keep the temperature of the solution below 30°C and the pH value at 7;

[0046] 4) Centrifuge the soaked solution at a speed of 6000~8000 rpm to collect the supernatant;

[0047] 5) Concentrate the obtained supernatant by ultrafiltration with an ultrafiltration membrane with a pore size of 100 nm;

[0048] 6) Pass the obtained ultrafiltration concentrate through supercritical CO 2 Extraction, the extraction pressure is 15MPa, the extracti...

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Abstract

The invention discloses a method for extracting SOD (superoxide dismutase) from mulberry wine lees. The method comprises the following steps: diluting wine lees to release SOD by virtue of ultrasonic wall breaking, adding alcohol for soaking so as to dissolve SOD as much as possible, performing centrifugal separation to obtain a solution containing SOD, performing ultrafiltration membrane filtration to filter out small-molecule inorganic salts, a lot of water and alcohol as well as impurities to obtain a concentrated solution, then performing extraction by adopting supercritical CO2 to obtain a concentrated solution containing 62-84$ of SOD, and finally performing freeze-drying to prepare an SOD finished product. The SOD in the mulberry wine lees is extracted to realize comprehensive utilization of the mulberry wine lees, and the extracted residues can be used as a natural fertilizer or feed additive and the like.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for extracting SOD from mulberry wine lees. Background technique [0002] Mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, promoting body fluid and moistening dryness, and blackening the eyes. Mulberry fruit has been a kind of diuretic, health care, and refreshing fresh fruit that people often use since ancient times. Its special effects are recorded in the Compendium of Materia Medica. Modern research has confirmed that mulberry fruit is rich in glucose, sucrose, fructose, carotene, vitamins (A, B1, B2, PP and C), malic acid, succinic acid, tartaric acid and minerals calcium, phosphorus, iron and copper. , zinc, etc. The nutritional value of mulberries is 5 times that of apples, and the content of resveratrol is more than ten times that of grapes. After testing, the content of dry selenium in mulberries is as high as 68ug / kg, the conte...

Claims

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Application Information

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IPC IPC(8): C12N9/02
CPCC12N9/0089C12Y115/01001
Inventor 高庆国陈薇伊周晓杰
Owner JURONG JIUZHOU SANGGUO WINE