A kind of rapid extraction method of blueberry pomace anthocyanin

A technology of blueberry pomace and extraction method, which is applied in the direction of chemical instruments and methods, organic chemistry, organic dyes, etc., can solve the problems of anthocyanin stability, unfavorable continuous production, and long extraction time, so as to shorten the production cycle, Less impurities and shorter extraction time

Active Publication Date: 2020-02-07
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because heat treatment has a great impact on the stability of anthocyanins, traditional extraction methods will cause great loss of anthocyanins during the extraction process
In addition, the traditional process requires relatively long extraction time and high energy consumption, which is not conducive to continuous production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 1 kg of frozen blueberry pomace, thaw it at room temperature, beat it into a homogenate with a homogenizer, and place it in an ultra-high pressure device for 5 minutes at 350 MPa and 40 °C. Add 5g of pectinase, 3g of hemicellulase, and 3g of cellulase to the pomace after ultra-high pressure treatment, and perform enzymatic hydrolysis at 50°C for 2h. Add 5L of ethanol-acetic acid-water (40:10:50, v / v / v) solution to the enzymatically hydrolyzed pomace, and process it for 7 minutes at 2000 rpm with a high-pressure homogenizer. The turbid liquid obtained after high-pressure homogenization is separated by centrifuge from pomace and anthocyanin extract, and the anthocyanin extract is passed through a vacuum rotary evaporator to remove ethanol and acetic acid at 45°C to obtain blueberry pomace Anthocyanin aqueous solution. The anthocyanin aqueous solution was placed in a vacuum freeze dryer to freeze-dry to obtain 4.8 g of blueberry pomace anthocyanin powder.

Embodiment 2

[0019] Take 10kg of frozen blueberry pomace, thaw it at room temperature, beat it into a homogenate with a homogenizer, and place it in an ultra-high pressure device for 7 minutes at 350MPa and 40°C. Add 50g of pectinase, 30g of hemicellulase, and 30g of cellulase to the pomace after ultra-high pressure treatment, and perform enzymatic hydrolysis at 50°C for 2h. Add 50L of ethanol-acetic acid-water (40:10:50, v / v / v) solution to the enzymatically hydrolyzed pomace, and use a high-pressure homogenizer to treat it at 2000 rpm for 7 minutes. The turbid liquid obtained after high-pressure homogenization is separated by centrifuge from pomace and anthocyanin extract, and the anthocyanin extract is passed through a vacuum rotary evaporator to remove ethanol and acetic acid at 45°C to obtain blueberry pomace Anthocyanin aqueous solution. The anthocyanin aqueous solution was placed in a vacuum freeze dryer to freeze-dry to obtain 49.5 g of blueberry pomace anthocyanin powder.

Embodiment 3

[0021] Take 20kg of frozen blueberry pomace, thaw it at room temperature, beat it into a homogenate with a homogenizer, and place it in an ultra-high pressure device for 7 minutes at 350MPa and 40°C. 100 g of pectinase, 60 g of hemicellulase, and 60 g of cellulase were added to the pomace after ultra-high pressure treatment, and hydrolyzed at 50° C. for 2 hours. Add 100L of ethanol-acetic acid-water (40:10:50, v / v / v) solution to the enzymatically hydrolyzed pomace, and use a high-pressure homogenizer to treat it at 2000 rpm for 7 minutes. The turbid liquid obtained after high-pressure homogenization is separated by centrifuge from pomace and anthocyanin extract, and the anthocyanin extract is passed through a vacuum rotary evaporator to remove ethanol and acetic acid at 45°C to obtain blueberry pomace Anthocyanin aqueous solution. The anthocyanin aqueous solution was placed in a vacuum freeze dryer to freeze-dry to obtain 99.3 g of blueberry pomace anthocyanin powder.

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PUM

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Abstract

The invention relates to a method of fast extraction of anthocyanin from blueberry pomace. According to the invention, frozen blueberry pomace used as a raw material is beaten into pulp by a beater; after the pomace is treated using an ultra-high pressure device at a certain temperature, pectase, hemicellulase and cellulase are added into the pomace to enzymatically hydrolyze the pomace; after being enzymatically hydrolyzed, the pomace is mixed with an ethanol-acetic acid-water solvent and treated by using a high-pressure homogenizer to extract anthocyanin therefrom; and after the pomace and the anthocyanin extract are separated by means of a centrifuge and both ethanol and acetic acid in the extract are removed by way of vacuum concentration, and the extract is put into a vacuum freeze drier to be freeze-dried, thereby obtaining the anthocyanin from the blueberry pomace. According to the technical solution provided in the invention, the process is simple in operation, short in period, low in cost, low in pollution and thus suitable for mass continuous production, allows comprehensive utilization of blueberry and thus has good application prospect.

Description

technical field [0001] The invention relates to a method for rapidly extracting anthocyanins from blueberry pomace. Background technique [0002] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. It is widely welcomed in Europe, America and other countries. It has gradually developed into the third generation of emerging fruits with high economic benefits. Anthocyanins are natural and effective antioxidants, and have the effect of protecting eyesight and treating diabetes and cardiovascular diseases. The content of anthocyanins in blueberries is relatively high, and most of them exist in pomace, and it has good physiological functions, so it is a good source of anthocyanins. Traditional extraction methods use solvents such as water and alcohol to extract anthocyanins through heating, ultrasonic assistance and other processes. Because heat treatment has a great influence on the stability of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62C09B61/00C09B67/54
CPCC07D311/62C09B61/00C09B67/0096
Inventor 李斌高凝轩矫馨瑶孟宪军张琦
Owner SHENYANG AGRI UNIV
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