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Preparation method of high-purity anthocyanin

A technology of prickly ash and prickly ash, which is applied to the field of preparation of high-purity prickly ash, can solve the problems of waste, low content of prickly ash, poor quality and the like, and achieves the effects of improving purity, improving extraction rate and increasing quantity.

Inactive Publication Date: 2019-08-27
双柏一禾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of extracting peppercorns generally adopts the method of oil immersion to extract peppercorns, and the content of peppercorns in this method is relatively low, generally 3-5mg / g, and the utilization rate of raw peppercorns is low, and the waste is serious
In addition to the oil immersion method, supercritical extraction technology is also used to extract and separate the peppercorns, but the peppercorn extracts obtained by this method contain more impurities, and the purity of the peppercorns is low. The purity generally only reaches 15% to 25%, and the quality is poor. , unable to meet the application requirements of anthocyanin in the field of cosmetics and pharmaceuticals
At present, there is no standard product of xanthanin in the market, which causes certain difficulties in the precise quantification of xanthoxylum, these are problems that need to be solved urgently in the development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of high-purity anthocyanin, comprising the steps of:

[0024] (1) Pulverize the Chinese prickly ash with a pulverizer, pass through a 40-60 mesh sieve, use the supercritical carbon dioxide method to extract the pulverized Chinese prickly ash at 40°C and a pressure of 30Mpa for 2 hours to obtain an extract;

[0025] (2) Add a mixture of methanol, n-hexane and ethyl acetate that is 5 times the volume of the extract to the extract, stir and soak at 40°C for 30 minutes, then use 800W power ultrasonic to extract for 10 minutes, then stir and soak for 20 minutes, Extract the leachate and centrifuge to get the supernatant; wherein the volume ratio of methanol, n-hexane and ethyl acetate is 3:1:1;

[0026] (3) Add 90% ethanol solution of 70 times the volume of the lower layer to the lower layer in step (2), soak at a temperature of 40°C, then use 800W power ultrasonic extraction for 10min, then stir and soak for 20min, extract the leachate and centrifuge, ...

Embodiment 2

[0031] A preparation method of high-purity anthocyanin, comprising the steps of:

[0032] (1) Pulverize the Chinese prickly ash with a pulverizer, pass through a 40-60 mesh sieve, and extract the pulverized Chinese prickly ash with a supercritical carbon dioxide method at 50° C. and a pressure of 25 MPa for 1 hour to obtain an extract;

[0033] (2) Add a mixture of methanol, n-hexane and ethyl acetate that is 8 times the volume of the extract to the extract, stir and soak at a temperature of 50°C for 15 minutes, then use a 500W power ultrasonic to extract for 20 minutes, then stir and soak for 10 minutes, Extract the leachate and centrifuge to get the supernatant; wherein the volume ratio of methanol, n-hexane and ethyl acetate is 4:1:2;

[0034] (3) Add 90% ethanol solution of 8 times the volume of the lower layer to the lower layer in step (2), soak at a temperature of 50° C., then use 500W power ultrasonic extraction for 20 minutes, then stir and soak for 20 minutes, extrac...

Embodiment 3

[0039] A preparation method of high-purity anthocyanin, comprising the steps of:

[0040] (1) Pulverize the Chinese prickly ash with a pulverizer, pass through a 40-60 mesh sieve, use the supercritical carbon dioxide method to extract the pulverized Chinese prickly ash at 50°C and a pressure of 30Mpa for 1.5 hours to obtain an extract;

[0041] (2) Add a mixture of methanol, n-hexane and ethyl acetate with a volume of 10 times the extract to the extract, stir and soak at a temperature of 50°C for 20 minutes, then extract with a 600W ultrasonic wave for 15 minutes, and then stir and soak for 10 minutes. Extract the leachate and centrifuge to get the supernatant; wherein the volume ratio of methanol, n-hexane and ethyl acetate is 6:2:3;

[0042] (3) Add 90% ethanol solution of 10 times the volume of the lower layer to the lower layer in step (2), soak at a temperature of 40°C, then use 600W power ultrasonic extraction for 15min, then stir and soak for 20min, extract the leachate...

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PUM

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Abstract

The invention belongs to the technical field of seasoning production and processing and discloses a preparation method of high-purity sanshoamides. The preparation method comprises the following steps: (1) treating crushed peppers by adopting a supercritical carbon dioxide method to obtain an extract; (2) adding an organic solvent into the extract for soaking, performing ultrasonic extraction, stirring and soaking, and extracting liquid supernatant; (3) soaking subnatant with 90 percent of ethanol solution, performing ultrasonic extraction, stirring and soaking, extracting liquid supernatant and combining the liquid supernatant obtained twice; concentrating and distilling to a thick shape; (4) stirring and extracting a concentrated solution with ethyl acetate, collecting an ethyl acetate phase, repeating twice, combining the ethyl acetate phase and concentrating; (5) putting the concentrated solution and silica gel in a heat-insulating extraction column, dissolving by adopting an ethyl acetate-alcohol solvent, performing gradient elution, collecting extracts step by step, and combing and collecting the extracts with the same components; (6) concentrating the extracts and drying to obtain. The extracting rate of the sanshoamides reaches 98 percent, and the purity reaches 98.8 percent.

Description

technical field [0001] The invention relates to the technical field of condiment production and processing, in particular to a preparation method of high-purity anthocampus. Background technique [0002] Zanthoxylum bungeanum, the fruit of the Rutaceae shrub or tree Zanthoxylum bungeanum, is a traditional Chinese medicinal material and one of the "eight major condiments", with a unique strong aroma. Zanthoxylum bungeanum is pungent in taste, hot in nature, returns to the spleen and stomach meridian, has aroma and invigorates the stomach, warms the middle and dispels cold, dehumidifies and relieves pain, kills insects and detoxifies, relieves itching and relieves fishy smell; it mainly treats vomiting, anemofrigid-damp arthralgia, toothache and other diseases. The chemical components of Zanthoxylum bungeanum mainly include volatile oils, alkaloids, amides, fatty acids, lignans, coumarins, sterols, hydrocarbons, flavonoid glycosides, etc. effects such as fatigue. [0003] Xa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C231/24C07C233/09A23L27/10
CPCA23L27/11A23V2002/00C07C231/24C07C233/09A23V2250/21A23V2300/48Y02P20/54
Inventor 罗爱军
Owner 双柏一禾农业科技有限公司