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Asparagus leftover extract and preparation method thereof

A technology of asparagus leftovers and extracts, which is applied in food science, pharmaceutical formulations, plant raw materials, etc., can solve the problems of high loss of active ingredients, complicated operation, and low value, and achieve improved operability, mild extraction conditions, and improved The effect of added value

Inactive Publication Date: 2017-06-13
怀化市恒裕竹木开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, asparagus scraps were mainly used as animal feed, or treated as garbage, which was not of high value. In fact, the components of asparagus scraps and asparagus vegetables were almost the same. This way of processing asparagus scraps not only caused Serious waste of resources, but also cause environmental pollution
[0004] In recent years, asparagus and its leftover extracts have been gradually accepted and favored by consumers. Asparagus and its leftover extracts are rich in various active ingredients such as sulforaphane and flavonoids, which have anti-cancer, anti-cancer, and anti-inflammatory properties. It has multiple functions such as oxidation and anti-aging, and is widely used in the fields of health food, medicine and chemical industry. There are also some studies on the preparation process of asparagus and its leftover extracts, but most of them have high cost, complicated operation, low yield and active ingredients. The problem of excessive loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Pretreatment of asparagus scraps. After the asparagus leftovers are pulped, add 1.5 times the amount of enzymatic hydrolysis solution at a temperature of 45 degrees for 3 hours, and assist ultrasonic waves during the enzymatic hydrolysis process. The preparation method of the enzymatic hydrolysis solution is: dissolve 3 grams of compound enzyme preparation in It is prepared in 500ml of buffer solution with a pH value of 4.9, wherein the compound enzyme preparation consists of 68% cellulase mass fraction and the rest is pectinase.

[0015] 2. Extraction of asparagus sulforaphane and flavonoids. After enzymatic hydrolysis, continue to add 2.8 times the weight of asparagus scraps, ethanol with a concentration of 78% for reflux extraction for 3 hours, filter after extraction, and then add 4 times the amount of drinking water for reflux extraction for 2.5 hours, twice reflux extraction Microwaves are used to assist in the process, the extracts obtained by two reflux extr...

Embodiment 2

[0018] 1. Pretreatment of asparagus scraps. After the asparagus leftovers were pulped, 4.5 times the amount of enzymolysis solution was added to enzymolysis at a temperature of 50 degrees for 6.8 hours. Ultrasonic waves were assisted during the enzymolysis process. The preparation method of the enzymolysis solution was: dissolve 13 grams of compound enzyme preparation in It is prepared in 500ml of buffer solution with a pH value of 6.1, wherein the compound enzyme preparation consists of 53% cellulase mass fraction and the rest is pectinase.

[0019] 2. Extraction of asparagus sulforaphane and flavonoids. After enzymatic hydrolysis, continue to add 3.8 times the weight of asparagus scraps, ethanol with a concentration of 95% for reflux extraction for 4.2 hours, filter after extraction, and then add 4.8 times the amount of drinking water for reflux extraction for 4.1 hours, twice reflux extraction Microwaves are used to assist in the process, the extracts obtained by two reflu...

Embodiment 3

[0022] 1. Pretreatment of asparagus scraps. After pulping asparagus scraps, add 3 times the amount of enzymatic hydrolysis solution for 5 hours at a temperature of 48 degrees. The preparation method of the enzymolysis solution is: dissolve 8 grams of compound enzyme preparation in 500ml of buffer with a pH value of 5.6 The compound enzyme preparation wherein consists of 58% cellulase mass fraction and the rest is pectinase.

[0023] 2. Extraction of asparagus sulforaphane and flavonoids. After enzymatic hydrolysis, continue to add 3.5 times the weight of asparagus scraps, ethanol with a concentration of 85% for reflux extraction for 4 hours, filter after extraction, then add 4.5 times the amount of drinking water for reflux extraction for 3.5 hours, and combine two reflux The extracted extract is recovered under reduced pressure to ethanol and continued to be concentrated to a paste, and then vacuum-dried to obtain the asparagus leftovers extract.

[0024] The asparagus left...

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PUM

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Abstract

The invention discloses an extract of asparagus leftovers and a preparation method thereof. The method comprises (1) ultrasonically assisted enzymolysis after beating the asparagus; (2) extracting asparagus sulforaphane and flavonoids, respectively adding ethanol and The water is subjected to microwave-assisted reflux extraction, the extracts from the two reflux extractions are combined, the alcohol is recovered under reduced pressure and concentrated to a paste, and then vacuum-dried to obtain the asparagus leftovers extract. The present invention is characterized in that compound enzyme preparation, ultrasonic-assisted extraction and microwave-assisted extraction are applied to the extraction of active ingredients in asparagus leftovers. It has the characteristics of low energy consumption, mild extraction conditions, and low cost. The asparagus leftover extract is widely used in the fields of raw materials, biochemicals, and health food, and has a broad market prospect.

Description

technical field [0001] The invention relates to a process for extracting sulforaphane and flavonoids from leftovers produced from quick-frozen asparagus production. Background technique [0002] scientific name of asparagus brassica oleracea L. var. botrytis L. , is an annual plant of Brassicaceae and Brassica. Asparagus is a functional vegetable. In addition to being rich in vitamin C and other nutrients, it also has anti-cancer, anti-cancer, scavenging free radicals in the body, anti-oxidation, and anti-aging And other health benefits, ranked fourth among the top ten healthy foods recommended by Time magazine. [0003] In addition to direct consumption, asparagus is mostly processed into quick-frozen asparagus. The total amount of asparagus used for processing quick-frozen asparagus in my country is more than 1 million tons every year. A large amount of asparagus leftover resources have thus been produced. In the past, asparagus scraps were mainly used as animal feed, ...

Claims

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Application Information

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IPC IPC(8): A61K36/899A23L33/105
CPCA61K36/899A61K2236/19A61K2236/31A61K2236/331A61K2236/333A61K2236/39A61K2236/51
Inventor 朱海峰
Owner 怀化市恒裕竹木开发有限公司
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