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Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves

A technology of Suaeda salsa and plant salt, applied in food science and other directions, can solve the problems of low yield, low antioxidant activity, no antioxidant activity of plant salt, etc., and achieve the effect of high yield and high antioxidant activity

Inactive Publication Date: 2016-08-24
王胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (3) The extracted vegetable salt has a low yield;
[0009] (4) The extracted plant salt has no or low antioxidant activity

Method used

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  • Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves
  • Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves
  • Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 A method for extracting plant salt from Suaeda salsa by using ultrasonic and microwave synergistic hot leaching process

[0034] Include the following steps:

[0035] (1) Selection of raw materials

[0036] Select the edible parts of tender stems, leaves and cobs collected in the early growth stage of Suaeda salsa on the beach, and measure the content of each element in each gram of dry weight of Suaeda salsa. The potassium content is 0.0136g / g, and the sodium content is 0.072g / g. g, the mercury content is 0.0010mg / kg, the arsenic content is 0.2164mg / kg, and the lead content is 0.1258mg / kg.

[0037] (2) Wash and dry naturally

[0038] Cut Suaeda salsa into sections with a length of 5cm; put 30g of Suaeda salsa into the container, add cleaning water, and use 20KHZ ultrasonic cleaning for 2 minutes at room temperature, and then use 40KHZ ultrasonic cleaning for 1 minute, put the salsa Clean the attachments on the surface of the canopy, filter to remove i...

Embodiment 2

[0055] Example 2 Solid-liquid ratio single factor analysis experiment

[0056] Using the method described in Example 1 to extract plant salt, only change the solid-to-liquid ratio of Suaeda salsa and ethanol aqueous solution in step (4), and perform a single factor analysis experiment

[0057] Table 1 Single factor analysis experiment of solid-liquid ratio of Suaeda salsa and ethanol aqueous solution

[0058]

[0059] Table 2 Composition of plant salt prepared by single factor analysis of solid-liquid ratio

[0060]

[0061] Yield = weight of plant salt / dry weight of Suaeda salsa

[0062] Through the above single factor analysis experiment, embodiment 5 and embodiment 6 are preferred embodiments, that is, the solid-to-liquid ratio of Suaeda salsa to aqueous ethanol solution in step (4), preferably 1:16-19;

Embodiment 9

[0063] Example 9 Single factor analysis experiment of extraction temperature

[0064] Using the method described in Example 1 to extract plant salt, only changing the extraction temperature in step (4), and performing a single factor analysis experiment;

[0065] Table 3 Extraction temperature single factor analysis experiment

[0066]

[0067] Table 4 The composition of the plant salt prepared by extraction temperature single factor analysis experiment

[0068]

[0069] Through the single factor analysis experiment of the extraction temperature above, Example 12 and Example 13 are preferred examples, that is, the extraction temperature in step (4), preferably 80-90°C;

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Abstract

The invention provides a plant salt. The content of sodium in the plant salt is 15.26-15.55%, and the content of potassium in the plant salt is 3.4-3.6%. The invention further provides a method for extracting the plant salt from suaeda salsa through a hot extraction technology via the synergy of ultrasonic waves and microwaves. The method comprises the following steps of selecting raw materials and assisting hot extraction through synergy of the ultrasonic waves and the microwaves. The plant salt disclosed by the invention has the beneficial effects that the content of the sodium in the extracted plant salt is 15.26-15.55%, the content of the potassium is 3.4-3.6%, the content of Ca is 2660-2680 mg / kg, the content of Fe is 690-707 mg / kg, and the yield of the extracted plant salt is high and is 11.4-11.9%; the extracted plant salt has antioxidative activity, the content of flavone is 2.62-2.7 mg / g, and the whole antioxidative activity FRAP value is 0.7-0.89 mmol / 100g.

Description

technical field [0001] The invention relates to a plant salt and a method for extracting plant salt from Suaeda salsa by adopting an ultrasonic and microwave synergistic hot extraction process, belonging to the technical field of plant salt extraction. Background technique [0002] Plant salt refers to a balanced salt that is extracted from plant organisms, uses purely physical processes and techniques, meets low-sodium salt and various mineral trace element groups, and the ratio of various elements meets the requirements of the human body. It is a new type of edible salt that can promote function regulation, metabolism and health. [0003] The characteristics of plant salt: ① Plants are the main source; ② Natural low-sodium salt and natural balanced salt; ③ Rich in various organic nutrients and biologically active ingredients; ④ No chemical substances are added during processing and production; A variety of diseases and related complications caused by group deficiency or i...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L5/30A23L33/16
CPCA23V2002/00
Inventor 王胜
Owner 王胜
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