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A kind of extraction process of flavonoids in garlic

A technology of flavonoids and extraction process, which is applied in the field of extraction process of flavonoids in garlic, can solve the problems of clean process, short time, good separation effect, etc., so as to improve extraction rate, promote extraction, and increase mass transfer area Effect

Active Publication Date: 2021-05-04
山东大树欧亚天然调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] There are many reports on the extraction and purification of flavonoids in the prior art, but a method with low energy consumption, short time, clean process, simple process and good separation effect has not been found so far. Therefore, a new and efficient flavonoid extraction and purification method has been developed. Purification technology is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Take 1 kg of fresh garlic and grind it, add 1.9% by mass percent of sodium dodecylbenzenesulfonate in ethanol solution and age it for 3 hours to obtain an aging mixture.

[0028] 2) A compound enzyme composed of 0.3% pectinase and 1.0% cutinase, and the pH is adjusted to 11, and after 5 hours of enzymolysis, the enzymatic hydrolysis solution is obtained by high-temperature inactivation treatment.

[0029] 3) Adding the homogenate of the enzymatic hydrolysis liquid to an alcohol solvent for ultrasonic extraction twice to obtain a total flavonoid extract;

[0030] 4) Concentrate the extract to a paste, apply macroporous resin, wash with water and 5-10% ethanol in sequence until the water is clear, and finally elute with 80-85% ethanol, remove ethanol from the eluent to obtain concentrated solution A;

[0031] 5) Filter the concentrated solution A with ethanol solvent, mix the filtrate with polyamide, put it on a polyamide chromatography column, and use dichlorohexane:m...

Embodiment 2

[0033] 1) Take 1 kg of fresh garlic and grind it, add 2.5% lecithin in ethanol solution for aging for 3 hours to obtain an aging mixture.

[0034] 2) A compound enzyme composed of 0.3% pectinase and 1.0% cutinase, and the pH is adjusted to 11, and after 5 hours of enzymolysis, the enzymatic hydrolysis solution is obtained by high-temperature inactivation treatment.

[0035] 3) adding the homogenate of the enzymatic hydrolysis solution into an alcohol solvent for ultrasonic extraction 3) adding the homogenate of the enzymolysis solution into an alcohol solvent for ultrasonic extraction twice to obtain a total flavonoid extract;

[0036] 4) Concentrate the extract to a paste, apply macroporous resin, wash with water and 5-10% ethanol in sequence until the water is clear, and finally elute with 80-85% ethanol, remove ethanol from the eluent to obtain concentrated solution A;

[0037] 5) Filter the concentrated solution A with ethanol solvent, mix the filtrate with polyamide, put ...

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PUM

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Abstract

The invention relates to an extraction process of flavonoids in garlic. Garlic raw materials are used directly without drying. During the extraction process, a flash extractor is used for wall breaking, compound enzyme enzymolysis, and ultrasonic-assisted ethanol solution extraction. Flash extraction is used. The combination of wall breaking and complex enzymatic hydrolysis greatly improves the extraction efficiency.

Description

technical field [0001] The invention relates to an extraction process, in particular to an extraction process of flavonoids in garlic. Background technique [0002] Garlic (English name Garlic; Latin name Allium Sativum), is the underground bulb of Liliaceous (Liliaceous) Allium (Allium) plants, there are 7 to 11 garlic cloves in garlic, each garlic clove is narrow inside and wide outside, white in color, plump and juicy , wrapped in a film, grows around the flower stem, forming a flat spheroid. [0003] Garlic has unique health care functions and many benefits to the body. All such medicinal effects are derived from its rich chemical composition. Fire garlic from different origins have the same medicinal effects and chemical composition, but due to geographical differences, the chemical composition The contents are different, and the contents of proteins, amino acids, vitamins, sulfides, etc. that play a role in health care in human garlic are also slightly different. In ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8962A61K125/00
CPCA61K36/8962A61K2236/19A61K2236/333A61K2236/55
Inventor 董秋月
Owner 山东大树欧亚天然调味品有限公司