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Suaeda salsa anthocyanin and bio-salt comprehensive extraction method

A technology for comprehensive extraction of Suaeda salsa, applied in food extraction, chemical instruments and methods, food ingredients containing natural extracts, etc., can solve the problems of low biological salt yield, low purity, and low product extraction rate, etc. The effect of improving nutritional value, improving purity, and improving yield

Inactive Publication Date: 2018-02-23
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the solvent method is often used to extract anthocyanins from Suaeda salsa, but the extraction rate of the product obtained by using the solvent method to extract anthocyanins is low and the purity is low
In addition, when preparing biological salt, only juice extraction, water extraction, concentration and other operations are used to prepare biological salt. The yield of biological salt obtained by the above method is low. Therefore, in view of the above problems, it is necessary to establish a Suaeda salina anthocyanin and biological salt comprehensive extraction method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] A method for comprehensively extracting Suaeda salina anthocyanins and biological salts, comprising the following steps:

[0026] (1) Enzymolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:5, homogenize, and then add 0.1% of the weight of Suaeda salsa Enzymes (cellulase, papain and xylanase are mixed in a ratio of 1:1.5:1), mixed, adjusted to pH 4.8, adjusted to 30 ° C, after 10min ultrasonic leaching, filtered, collected filtrate and filter residue;

[0027] (2) Fermentation: get the filter residue that step (1) collects, add deionized water according to the ratio of material-to-liquid ratio 1:5, add the composite strain of filter residue weight 1% (Streptococcus thermophilus and Bulgaricus bacterium according to mass ratio 0.3: 0.1), adjust the temperature to 25°C, and ferment for 12 hours to obtain the fermented liquid mixture;

[0028] (3) subcritical primary extraction: the filtrate collected ...

example 2

[0035] (1) Enzymolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:8, homogenize, and then add 0.15% of the weight of Suaeda salsa Enzymes (cellulase, papain and xylanase are mixed according to the ratio of 2:1:1), mixed, adjusted to pH 5.2, adjusted to 35 ° C, after 15min ultrasonic extraction, filtered, respectively collected filtrate and filter residue;

[0036] (2) Fermentation: get the filter residue that step (1) collects, add deionized water according to the ratio of material-to-liquid ratio 1:8, add the composite strain of filter residue weight 1.5% (Streptococcus thermophilus and Bulgaricus bacterium according to mass ratio 0.5: 0.3), adjust the temperature to 28°C, and ferment for 24 hours to obtain the fermented liquid mixture;

[0037] (3) subcritical primary extraction: the filtrate collected in step (1) is combined with the fermented liquid mixture in step (2), after concentration, the extract...

example 3

[0044] (1) Enzymolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:10, homogenate, and then add 0.2% of the weight of Suaeda salsa Enzymes (cellulase, papain and xylanase are mixed according to the ratio of 3:2:1.5), mixed, adjusted to pH 5.5, adjusted to 40 ° C, after 18min ultrasonic extraction, filtered, respectively collected filtrate and filter residue;

[0045] (2) Fermentation: get the filter residue that step (1) collects, add deionized water according to the ratio of material-liquid ratio 1:10, add the composite strain of filter residue weight 1-3% (thermophilus streptococcus and Bulgaricus bacterium according to mass ratio 0.5:0.8 ratio), adjust the temperature to 30°C, and ferment for 36 hours to obtain the fermented liquid mixture;

[0046] (3) subcritical primary extraction: the filtrate collected in step (1) is combined with the fermented liquid mixture in step (2), and after concentration, th...

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Abstract

The invention relates to the technical field of plant extraction, in particular to a suaeda salsa anthocyanin and bio-salt comprehensive extraction method. The method comprises steps of enzymolysis, fermentation, sub-critical extraction, purification and drying. By use of the extraction method disclosed by the invention, the extraction rate and the purity of a suaeda salsa anthocyanin product canbe greatly increased, and meanwhile, the yield of bio-salt is greatly increased.

Description

technical field [0001] The invention relates to the technical field of extraction of plant active components, in particular to a comprehensive extraction method of Suaeda salina anthocyanins and biological salts. Background technique [0002] Suaeda salsa is a typical true halophyte, which is widely distributed on saline land such as coastal tidal flats. It is a natural resource with great development potential and has great economic, ecological and social benefits. Current studies have confirmed that Suaeda salsa is rich in anthocyanins; in addition, Suaeda salsa contains a variety of trace elements, and the plant of Suaeda salsa has a very high salt content, which is a rare nutritional biological salt source. [0003] In the prior art, the solvent method is often used to extract anthocyanins from Suaeda salsa, but the extraction rate and purity of the product obtained by using the solvent method to extract anthocyanins are low. In addition, when preparing biological salt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C09B61/00C09B67/54A23L27/40
CPCC07D311/62A23L27/40A23V2002/00C09B61/00C09B67/0096A23V2250/2104A23V2250/21A23V2300/14
Inventor 王胜
Owner WEIFANG YOURONG IND