A kind of preparation method of Luo Han Guo bittering agent

A production method, the technology of Luo Han Guo, which is applied in the direction of food ingredients as taste improvers, food ingredients containing natural extracts, food extraction, etc., can solve the problem of not being suitable for large-scale industrial production, not having the sweetness of natural mature Luo Han Guo, and not being able to fully Transformation and removal and other issues, to achieve the effect of obvious production efficiency, energy consumption reduction, and reduction of impurities and pigments

Active Publication Date: 2020-06-23
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above research either obtained mogropicrin through n-butanol extraction and repeated column chromatography on silica gel, which is not suitable for large-scale industrial production; or it was transformed by adding hormone (ethephon), resulting in a high rate of bad fruit and hormone residues. , the operation is cumbersome, labor-intensive and site-occupied; or adding enzymes to transform the mogrosides in order to remove most of the bitter substances, but none of them can be completely transformed and removed, and the transformed mogrosides are non- Natural ingredients, also without the sweetness of natural ripe Luo Han Guo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of the Momordica grosvenori bitterness agent of the present embodiment, comprises the steps:

[0036] (1) Raw material pretreatment and percolation extraction: take 10kg of 35-day-old immature Luo Han Guo bitter fruit, wherein the content of mogroside is 0.15% of the fresh fruit weight, after cleaning and crushing, add the mass percentage of 13 times the weight of the above-mentioned Luo Han Guo bitter fruit 3‰ food-grade acetic acid water, soaked for 30min, then loaded into a chromatographic column, and percolated for 13 hours to obtain a percolation liquid;

[0037](2) Column chromatography: the percolation liquid that step (1) obtains is carried out column chromatography, and resin used is macroporous resin DM58, and the mass percent of 5‰ sodium hydroxide ethanol water with 1 times amount of column volume is used earlier eluting, then washing with water until neutral, and then eluting with 50% ethanol water with a volume percentage of 2 times ...

Embodiment 2

[0042] The preparation method of the Momordica grosvenori bitterness agent of the present embodiment, comprises the steps:

[0043] (1) Raw material pretreatment and percolation extraction: Take 100kg of 30-day-old immature Luo Han Guo bitter fruit, wherein the content of mogroside is 0.21% of the weight of the fresh fruit, after cleaning and crushing, add the mass percentage of 13 times the weight of the above-mentioned Luo Han Guo bitter fruit 3‰ food-grade acetic acid water, soaked for 60min, then loaded into a chromatographic column, and percolated for 20 hours to obtain a percolation liquid;

[0044] (2) Column chromatography: the percolation liquid that step (1) obtains is carried out column chromatography, and resin used is macroporous resin LX-18, and the mass percent of 3‰ is the sodium hydroxide of 3 times of column volume amounts earlier Elution with ethanol water, then washing with water until neutral, and then eluting with 55% ethanol water with a volume percentag...

Embodiment 3

[0049] The preparation method of the Momordica grosvenori bitterness agent of the present embodiment, comprises the steps:

[0050] (1) Raw material pretreatment and percolation extraction: Take 1000kg of 30-day-old immature Luo Han Guo bitter fruit, wherein the content of mogroside is 0.28% of the fresh fruit weight, after cleaning and crushing, add the mass percentage of 23 times the weight of the above-mentioned Luo Han Guo bitter fruit 6‰ food-grade acetic acid water, soaked for 100min, then loaded into a chromatographic column, and percolated for 25 hours to obtain a percolation liquid;

[0051] (2) Column chromatography: the percolation liquid that step (1) obtains is carried out column chromatography, and resin used is macroporous resin LX-28B, and the mass percent of 2‰ is the potassium hydroxide of 2 times amount of column volume first Elution with ethanol water, then washing with water until neutral, and then eluting with 40% ethanol water with a volume percentage of...

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Abstract

The invention discloses a making method of a fructus momordicae bitterant, and belongs to the technical field of natural product application. The method comprises the steps as follows: (1) pretreatment and percolation extraction of raw materials; (2) column chromatography; (3) decolorization; (4) concentration and drying of a decolorization solution; (5) crystallization and recrystallization. According to the method, acid addition for percolation extraction is adopted, a large amount of steam consumed by heating extraction is saved, emission of carbon dioxide is reduced, impurities, pigment and the like in an extract are greatly reduced, the adsorption capacity of effective ingredients in resin in the step of column chromatography is improved, the handling capacity of a decolorization column on the raw materials is improved, energy consumption is significantly reduced, the productivity efficiency is significantly increased, and the cost is effectively reduced.

Description

technical field [0001] The invention relates to a preparation method of Luo Han Guo bittering agent, which belongs to the technical field of natural product application. Background technique [0002] In 2015, the planting area of ​​Luo Han Guo in Guangxi exceeded 60,000 mu, with an annual output of more than 30,000 tons of fresh fruit. The national planting area of ​​Luo Han Guo reached 120,000 mu, and the planting scale grew at a rate of 15% to 20% every year. Among them, 15% to 30% of Luo Han Guo cannot mature normally due to the influence of conditions such as the soil and climate of the planting place. This kind of mangosteen that cannot mature normally has a very bitter taste, but the total amount is very large, reaching more than 10,000 tons in total. However, Luo Han Guo extract manufacturers are also unwilling to process bitter fruits, because the sweetness and quality of plant extract products are affected after the bitter fruits are mixed with normal fruits for pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23L2/56A23L5/20
CPCA23L2/56A23V2002/00A23V2200/16A23V2250/082A23V2250/21A23V2300/14
Inventor 邱丽凰李杰梁远盛韦兴陈雪玲覃礼荣
Owner GUILIN NATURAL INGREDIENTS CORP
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