Method for extracting and purifying anthocyanin from bilberry

A technology of anthocyanins and extracts, which is applied in chemical instruments and methods, organic chemistry, azo dyes, etc., can solve the problems of high cost, long production cycle, and many production hours, and achieve the effect of protecting the structure and maintaining stability

Inactive Publication Date: 2017-05-10
宁波中药制药股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 con

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Select 50g of fresh cranberry fruit after sorting and removing impurities or frozen fruit that has been stored at low temperature and thawed, put it into a 250mL conical flask, add culture medium, and sterilize. The main components of the culture medium are 12.6% sucrose, 3.85% potassium dihydrogen phosphate %, magnesium sulfate 0.026%, ammonium nitrate 0.2%, potato flour 3.78%. Then, a single penicillium is inserted into the bottle by 0.5% of the inoculation amount on the aseptic operating table, and distilled water is added to make the water content of the raw material reach 30%, and the pH value reaches 5.0, and it is cultivated and degraded at 50° C. in an intelligent incubator. hours; add distilled water according to the ratio of material to liquid 1:10 (g / ML), and stir twice in the dark, each time for 2 hours to obtain the extract; Stir for 10 min, then let stand for 1 hour, then filter and centrifuge to remove solid impurities in the extract; use the pre-treated ...

Embodiment 2

[0033] Select 50g of fresh lingonberry fruit after removal of impurities or thawed frozen fruit stored at low temperature, put it into a 250mL Erlenmeyer flask, add medium, and sterilize. The main components of the medium are 12% sucrose, 3.5% potassium dihydrogen phosphate, Magnesium sulfate 0.02%, ammonium nitrate 0.3%, potato flour 3%. Then put a single Aspergillus niger into the bottle according to the inoculation amount of 2% on the aseptic operation table, add distilled water to make the water content of the raw material reach 20%, and the pH value reach 4.0, and cultivate it in an intelligent incubator at 60°C. Degrade for 3 hours; add distilled water according to the ratio of material to liquid 1:12 (g / ML), and stir in the dark for 3 times, each time for 2 hours to obtain the extract; add 3% ZTC1+1 flocculant to the extract, Stirring under the condition of 20min, after standing still for 1.5 hours, then remove the solid impurities in the extract by filtration and centr...

Embodiment 3

[0035] Select 50g of fresh lingonberry fruit after removal of impurities or frozen fruit stored at low temperature and thawed, add distilled water according to the ratio of solid to liquid 1:14 (g / ML), and stir in the dark for 3 times, each time for 2 hours to obtain the extract; Add 2.5% ZTC1+1 flocculant, stir for 30min at a temperature of 30°C, then let it stand for 2 hours, then filter and centrifuge to remove solid impurities in the extract; treat the above centrifuge before use D4020 type Macroporous resin adsorption, after the adsorption is saturated, use 4 times the column volume of pure water to elute impurities such as glycoproteins, and then use 15% and 80% ethanol solution for gradient elution, collect the 80% ethanol solution eluate, the sample volume 15ml / min, elution flow rate 3.5ml / min; collect 80% ethanol eluate and concentrate under reduced pressure, vacuum concentration is 0.075-0.095Mpa, temperature is below 40°C, concentrate to volume 1 / 5-1 / 20 , and no alc...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C07D311/62C09B61/00
CPCC07D311/62C09B61/00
Inventor 欧文静杨盛鑫王萌盛磊
Owner 宁波中药制药股份有限公司
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