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Gynura bicolor polysaccharide and polyphenol combined preparation method

A joint preparation technology of purple-backed vegetables, applied in the biological field, can solve the problems of waste of resources, low production cost, cumbersome operation process, etc., and achieve the effects of avoiding waste of resources, improving work efficiency, and streamlining the preparation process

Active Publication Date: 2018-02-13
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN201611054253.2 provides a method for extracting polysaccharides from Herba Verticulae, using bio-enzymolysis technology to extract polysaccharides from Herba Vermiliae, plus ultrasonic treatment, ultrafiltration, alcohol precipitation, quaternary ammonium salt precipitation, salt washing, alcohol precipitation and refining Or refining with a macroporous resin column to obtain the high-purity polysaccharides of P. officinalis. Although the purity of the polysaccharides obtained by this method is high, the operation process is cumbersome and the cost is high.
CN201210229217.0 provides a method for extracting pear polyphenols, the pear young fruit is peeled and cored, cut into smaller than 1cm 3 The small pieces are ground into powder with liquid nitrogen, and the pear fruit is extracted with 30-90% ethanol solution for 2-6h, centrifuged, and the obtained supernatant is the pear polyphenol extract. The polyphenol activity extracted by this method Although high, the cost is also high at the same time, it is not suitable for industrial production, and the waste of resources is serious
CN201310300937.6 is to peel off the seeds of Mirabilis jasmine, discard the inner pulp, leave the outer skin, dry to constant weight, pass through a 80-100 mesh sieve after crushing, and add a concentration of 30-95 according to the ratio of material to liquid 1:5-25 % ethanol solution, heated and extracted in a constant temperature water bath at 60°C for 30-150min, the extract was filtered, concentrated, and dried to obtain polyphenol extracts. This method has low production costs, but the purity of polyphenols extracted is not high. The extraction rate is also low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Remove the bad leaves, old stalks and leaves of wormholes from the fresh purple back vegetables produced in Zhangzhou, wash them, chop them up, put them in sealed bags, and store them in a refrigerator at 4°C for later use.

[0021] Accurately weigh 200g of chopped fresh leaves of purple back vegetables, add 800mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) according to the solid-to-liquid ratio of 1:4g / ml, under the condition of 45℃ Extracted in a shaker for 3h, after rough filtration, collect the filtrate and filter residue. Add 400mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) to the filter residue at a solid-to-liquid ratio of 1:2g / ml, repeat the extraction once under the same conditions, and perform suction filtration after coarse filtration. The two extracts were combined. After mixing, use a vacuum rotary evaporator to concentrate until the volume is 1 / 6 of the original volume. After the concentrated crude extract is packed in a...

Embodiment 2

[0027] Remove the bad leaves, old stalks and leaves of wormholes from the fresh purple back vegetables produced in Guangxi, wash them, chop them up, put them in sealed bags, and store them in a refrigerator at 4°C for later use.

[0028]Accurately weigh 200g of minced fresh leaves of purple back vegetable, add 800mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) according to the solid-to-liquid ratio of 1:4g / ml, and store at 45°C Extract in a shaking table for 3 hours, and after coarse filtration, collect the filtrate and filter residue. Add 400mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) to the filter residue at a solid-to-liquid ratio of 1:2g / ml, repeat the extraction once under the same conditions, perform suction filtration after coarse filtration, and The two extracts were combined. After mixing, use a vacuum rotary evaporator to concentrate until the volume is 1 / 6 of the original volume. After the concentrated crude extract is packed in ...

Embodiment 3

[0034] Remove the bad leaves, old stalks and leaves of wormholes from fresh purple back vegetables from Zhejiang, wash them, chop them up, put them in sealed bags, and store them in a refrigerator at 4°C for later use.

[0035] Accurately weigh 200g of minced fresh leaves of purple back vegetable, add 800mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) according to the solid-to-liquid ratio of 1:4g / ml, and store at 45°C Extract in a shaking table for 3 hours, and after coarse filtration, collect the filtrate and filter residue. Add 400mL of 50% ethanol aqueous solution (ethanol: water (V / V) = 1:1) to the filter residue at a solid-to-liquid ratio of 1:2g / ml, repeat the extraction once under the same conditions, perform suction filtration after coarse filtration, and The two extracts were combined. After mixing, use a vacuum rotary evaporator to concentrate until the volume is 1 / 6 of the original volume. After the concentrated crude extract is packed in a brown r...

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Abstract

The invention provides a gynura bicolor polysaccharide and polyphenol combined preparation method. Preparations of polysaccharides and polyphenols are combined through an ethanol water extraction method and an adsorption and separation extraction method, so that the operation process is reduced, the resource utilization rate is increased, the efficiency is improved, and the purity of the extractedpolysaccharides and polyphenols are effectively improved at the same time.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a combined preparation method of polysaccharides and polyphenols from purple back vegetables. Background technique [0002] Gynura bicolor (Gynura bicolor DC), also known as blood skin vegetable, Guanyin vegetable, red wind vegetable, purple back tiankui, etc., is a semi-cultivated species in the genus Sanqicao in the family Asteraceae, which uses tender stems and leaves as vegetables, and its perennial roots are evergreen herb. Purple back vegetable is native to China, Sichuan, Zhejiang, Guangdong, Guangxi, Hainan, Fujian, Taiwan and other places, either wild or cultivated, especially in Sichuan and Chongqing. [0003] Purple cabbage is a kind of edible and medicinal health-care vegetable. The young leaves and stems can be eaten cold or stir-fried. It is also rich in crude protein, edible fiber, fat, amino acid, alkaloid, flavonoids, volatile oil and minerals. Purple c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C08B37/00
Inventor 付才力陈雨浓刘前王梅郭雅靖
Owner FUZHOU UNIV
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