Method for extracting and purifying anthocyanin from bilberry

Abstract

The invention provides a method for extracting and purifying anthocyanin from bilberry. The method comprises the following steps: (1) microbial degradation; (2) obtainment of a crude extract of bilberry anthocyanin by utilizing a water extraction process; (3) addition of a certain amount of a flocculant for impurity removal; (4) impurity removal and purification with macroporous resin; (5) concentration; and (6) spray drying. According to the invention, by combining aqueous-solution extraction and microbial degradation, an acylated stable structure of anthocyanin is realized through microbial degradation; in addition, the juice yield of bilberry is greatly improved through cellulase hydrolysis; thus, double purposes are achieved through one way, and interdisciplinary penetration and effective combination of biological science and chemical production are realized. The method provided by the invention also utilizes ZTC1 + 1 for flocculation and impurity removal, and solves the problems of easy loss of active ingredients and long production cycle in traditional water extraction and alcohol precipitation. The extraction method provided by the invention has the advantages of simple process operation, low production cost, no pollution, high extraction rate, and no damage to anthocyanin due to high temperature; and the anthocyanin prepared by using the method provided by the invention can be extensively applied to fields like food, health-care products and cosmetics, and has extremely high application values.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins, in particular to a method for extracting and purifying anthocyanins from cranberries. Background technique [0002] Lingonberry (Vaccinium spp.), also known as Wenpu, red bean, tooth lump, and small apple, belongs to the shrub berry fruit tree of Ericaceae (Ericaceae). It is native to North America and Europe. One of the rare true blue foods in the world, it has the reputation of "King of Berries" and "Northern Red Bean". Bilberry fruit is delicious, nutritious, and has high economic value. It also contains vitamins such as VC, VA, and VB, as well as a large number of mineral elements such as K, Mg, Ca, and Fe, and is rich in phenolic acids, flavanols, and flavonoids. and other phenolic compounds. my country's "Compendium of Materia Medica" records that the bilberry fruit is ripe, sweet and sour, edible, and can be used as medicine. [0003] The content of anthocyanin in lingonberry frui...

AI Technical Summary

Problems solved by technology

After investigation, the existing Chinese patent No. CN201010503367.7 "A Method for Extracting Anthocyanins and Proanthocyanidins from Cranberry Fruit" includes the following steps: first crush the cranberry fruit, and use biological enzymes to After hydrolysis, water extraction is carried out under the condition of pH value 1.0-5.5 to obtain water extract and residue; then the residue is subjected to alcohol extraction, the extract is concentrated to recover alcohol, and alcohol extraction concentrate is obtained; the water extract and alcohol extraction The concentrated solutions are combined, adsorbed by a macroporous adsorption resin, washed with water, analyzed with a water-containing alcohol solution, concentrated and dried to obtain a mixture containing anthocyanins and proanthocyanidins; this method adopts ethanol water extraction, The cost is high, and phosphoric acid is used to adjust the pH, which seriously pollutes the environment, and the obtained product is a mixture of anthocyanins and proanthocyanidins, and the content of proanthocyanidins is low; in addition, pharmaceutical workers now use water extraction and alcohol precipitation to remove Ineffective ingredients, in recent years, a lot of research and practice have proved that the alcohol precipitation method is easy to cause the loss of active ingredients, and there are many problems

And there are problems such as high cost, long production cycle, many production hours, high labor intensity, and poor stability of finished products.