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Method for extracting raspberry ketone glucoside and anthocyanin from raspberry

A technology of raspberry glycosides and anthocyanins, applied in chemical instruments and methods, preparation of sugar derivatives, sugar derivatives, etc., can solve the problems of fruit damage, waste of fresh fruit, short shelf life, etc., to reduce production costs and increase yield , improve the release effect

Inactive Publication Date: 2017-12-22
长沙湘资生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because raspberry fruit is an aggregated fruit without exocarp, it is very easy to be directly damaged by external extrusion, the shelf life is very short, and a large amount of fresh fruit is wasted every year. Aiming at the existing problems, the present invention provides a kind of fruit that can make full use of raspberry. Fruit resources and processing methods that can increase the added value of products

Method used

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Examples

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Embodiment approach

[0034] Below, the present invention will be further described with embodiment, but it is not limited to any of these embodiments

[0035] one or similar instance.

Embodiment 1

[0037] Homogenize 100kg of raspberry fruit, add 400L of 80% ethanol aqueous solution to mix, reflux at 35°C for 60min, and filter once with a ceramic membrane to obtain 420L of extract and filter residue. Add 300L of water to the filter residue, then add 5kg of Bacillus subtilis powder, keep warm at 40°C for 20h, and filter once with a ceramic membrane to obtain 280L of fermentation broth. The extract was combined with the fermentation broth, concentrated to 80L under reduced pressure at 45°C, centrifuged at 8000rpm for 10min, and the precipitate was removed to obtain concentrated solution I. The concentrated solution was adsorbed on AB-8 macroporous resin on the supernatant, and used four times the column volume containing 25 % ethanol in aqueous ethanol for elution to obtain 200L eluent I; then use five times the column volume of ethanol aqueous solution containing 55% ethanol to elute the AB-8 macroporous resin to obtain 250L eluent II, and Concentrate the eluent II at 45°C...

Embodiment 2

[0039] Homogenize 200kg of raspberry fruit, add 700L of 75% ethanol aqueous solution for mixing, reflux at 40°C for 50min, and filter once with a ceramic membrane to obtain 700L of extract and filter residue. Add 500L of water to the filter residue, then add 12kg of Bacillus subtilis powder, keep warm at 40°C for 15h, and filter once with a ceramic membrane to obtain 500L of fermentation broth. Combine the extract and fermentation broth, concentrate under reduced pressure at 45-55°C to 120L, centrifuge at 8000rpm for 15min, remove the precipitate to obtain concentrated solution I, put the concentrated solution on AB-8 macroporous resin, and use five times the column volume Elute with ethanol aqueous solution containing 20% ​​ethanol to obtain 350L eluent I; then use four times column volume of ethanol aqueous solution containing 50-65% ethanol to elute AB-8 macroporous resin to obtain 300L eluent Ⅱ, and the eluate II was concentrated under reduced pressure at 45°C to 25L to ob...

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PUM

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Abstract

The present invention provides a method for extracting raspberry ketone glucoside and anthocyanin from raspberry. The method is as follows: homogenizing raspberry fruits, extracting with alcohol, filtering to obtain extract and filtering residue, adding water and bacillus subtilis powder into the filtering residue for fermenting to obtain a fermentation broth, merging and concentrating the extract and the fermentation broth, centrifuging, adsorbing with AB-8 macroporous resin, eluting with ethanol stepwise, and respectively concentrating under vacuum to obtain raspberry ketone glucoside and anthocyanin pure products. Through microorganism transformation and pectinase hydrolysis, the release of the raspberry ketone glucoside is extremely effectively enhanced, the utilization efficiency of the raspberry ketone glucoside is greatly improved, the added value of raspberry is improved, anthocyanin destruction and microbial utilization can be avoided by the way of alcohol extraction, and the utilization efficiency of the anthocyanin is improved.

Description

Technical field [0001] The invention relates to a technology for extracting raspberry glycosides and anthocyanins from raspberries, and belongs to the technical field of natural product separation. Background technique [0002] Raspberry is a plant of the genus Rubus in the family Rosaceae, also known as raspberry, mountain throwing seed, milk bubble, seedling soak, March bubble. Raspberry fruit amino acids (20.84mg / g·FW) contain at least 17 kinds of amino acids, including 8 kinds of essential amino acids for human body; SOD content reaches 237.98μg / g·FW; rich in mineral elements, especially strontium (Se); The saturated fat components below the fatty acid content are mainly unsaturated fatty acids, with relatively high content of linoleic acid (46.56%) and linolenic acid (11.67%). In addition, it is rich in carbohydrates, proteins, organic acids, vitamins, amino acids and other nutrients The ingredients, known as the "third-generation golden fruit", also contain active sub...

Claims

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Application Information

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IPC IPC(8): C07H17/065C07H15/203C07D311/62C07H1/08C09B61/00C09B67/54
CPCC07D311/62C07H1/08C07H15/203C07H17/065C09B61/00C09B67/0096
Inventor 董爱文卜晓英唐克华
Owner 长沙湘资生物科技有限公司
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