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Method for improving extraction of amino acids, vitamin and total anthraquinone in morinda citrifolia and extract

A vitamin and amino acid technology, applied in chemical instruments and methods, cyanide reaction preparation, preparation of organic compounds, etc., to achieve the effect of good extraction efficiency

Inactive Publication Date: 2017-06-27
YUNNAN INST OF TROPICAL CROPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in this regard, the prior art has not yet reported

Method used

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  • Method for improving extraction of amino acids, vitamin and total anthraquinone in morinda citrifolia and extract
  • Method for improving extraction of amino acids, vitamin and total anthraquinone in morinda citrifolia and extract
  • Method for improving extraction of amino acids, vitamin and total anthraquinone in morinda citrifolia and extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of noni fruit powder: picking different stages (green fruit, ginkgo fruit and ripe fruit), drying and crushing through a 60-mesh sieve.

[0029] Accurately weigh 1.00 g of noni fruit powder, place it in a 150 mL Erlenmeyer flask, accurately add 30.0 ml of 2.5 mol / L sulfuric acid solution, reflux in a 90°C water bath for 2 hours, let cool, filter, and extract the acid solution with chloroform until it is colorless. Combine the chloroform solution, evaporate to dryness, dissolve the residue with magnesium acetate methanol solution (0.5g / 100mL), and dilute to a 10mL colorimetric tube. Measure the absorbance at 510nm; calculate the content of total anthraquinone in the sample according to the standard curve determined in the laboratory. The measured linear regression equation is Y=0.0412X+0.0052, R 2 = 0.992. Where Y is the absorbance, x is the total anthraquinone concentration (unit ug / mL).

[0030] Table 1 shows the experimental data of total anthraquinone ...

Embodiment 2

[0035] The preparation of noni fruit powder: pick noni fruit in the green ripe stage with blue fruit color, dry them by infrared drying method, sun drying method, freeze drying method and microwave drying method, and then crush them through a 60-mesh sieve.

[0036] Drying standard: dry the noni fruit slices until the moisture content is lower than 8%.

[0037] Accurately weigh 1.00g of noni powder, put it in a 150mL Erlenmeyer flask, accurately add 30.0ml of 2.5mol / L sulfuric acid solution, reflux in a 90°C water bath for 2h, let cool, filter, and extract the acid solution with chloroform until it is colorless. Combine the chloroform solution, evaporate to dryness, dissolve the residue with magnesium acetate methanol solution (0.5g / 100mL), and dilute to a 10mL colorimetric tube. Absorbance was measured at 510 nm.

[0038] Calculate the content of total anthraquinone in the sample according to the standard curve determined in the laboratory. The measured linear regression eq...

Embodiment 3

[0043] Preparation of noni fruit powder: picking different stages (green fruit, ginkgo fruit and ripe fruit), drying and crushing through a 60-mesh sieve.

[0044] Weigh 5g noni fruit powder into a three-necked flask equipped with a stirrer, a thermometer, and a reflux condenser, add 150ml6mol / L hydrochloric acid, heat and reflux at 100°C for 5 hours, filter, soak the filter residue with a small amount of dilute hydrochloric acid, filter again, repeat twice First, collect the filtrate three times to obtain a hydrolyzate, heat to remove acid, filter, add activated carbon to the filtrate for decolorization, stir and heat at 85°C for 30min, filter while hot, repeat twice. Then the decolorized filtrate was concentrated under reduced pressure, and 2 times the volume of absolute ethanol was added to carry out a precipitation test to remove water-soluble impurities. Take the supernatant, put it on the column, and after several hours of adsorption, elute with twice distilled water unt...

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Abstract

The invention provides a method for improving extraction of amino acids, a vitamin and total anthraquinone in morinda citrifolia and an extract. The method comprises a step (1) of drying and smashing morinda citrifolia; and a step (2) of utilizing water or an organic reagent to perform extraction. The method is characterized in that (A) in the step (1), morinda citrifolia with the fruit color being cyan is picked; and (B) in the step (2), in the step (1), a drying method is microwave drying. The amino acids are at least one of aspartic acid, leucine, histidine and proline. The vitamin is vitamin C. The invention further provides a morinda citrifolia extract prepared by the method. The method has good efficiency of extracting the amino acids, the vitamin and the total anthraquinone and can be applied to deep processing industries related with morinda citrifolia.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method and an extract for improving the acquisition of amino acids, vitamins and total anthraquinones in noni. Background technique [0002] Noni (Morinda cirtifolia L.) is a plant of the Rubiaceae Morinda genus, a tropical evergreen perennial small tree or broad-leaved shrub, mainly distributed in southwest to southeast China, Taiwan and Hong Kong. [0003] According to the "Comparative Analysis of Amino Acid Content and Composition in Noni Fruit and Tropical Fruits", Noni ranks first in the amino acid content among 16 common tropical fruits in Hainan. At the same time, according to some preliminary studies, noni also has a certain amount of vitamins and anthraquinones. [0004] Generally speaking, the extraction of amino acids, vitamins or anthraquinones from plants is affected by the nature of the plants themselves, pretreatment methods and extract...

Claims

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Application Information

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IPC IPC(8): C07C227/40C07C229/16C07C229/08C07D233/64C07D207/16C07D307/62
CPCC07C227/40C07D207/16C07D233/64C07D307/62C07C229/16C07C229/08
Inventor 徐荣杨焱杨朴丽邓乐晔李海泉郭刚军曾里姜士宽龙继明徐通
Owner YUNNAN INST OF TROPICAL CROPS
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