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Extraction technology of flavonoid pigments from dillenia indica fruits

An extraction process, the technology of sycamores, which is applied in food extraction, the function of food ingredients, food science, etc., can solve the problems of unstudied extraction process optimization, antioxidant capacity, and less sycamores

Inactive Publication Date: 2018-05-01
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few studies on quincea, some of which only conduct rough research on the main chemical components in quincea, and do not study the optimization of its extraction process and antioxidant properties

Method used

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  • Extraction technology of flavonoid pigments from dillenia indica fruits
  • Extraction technology of flavonoid pigments from dillenia indica fruits
  • Extraction technology of flavonoid pigments from dillenia indica fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A process for extracting flavonoid pigments from sycamore quinces, comprising the following steps:

[0024] 1. Pretreatment of raw materials of samosa fruit

[0025] The sycamore fruit was picked from Lvchun County, Honghe Prefecture, Yunnan Province. The fruit of the sycamore fruit was ground with the skin, sealed and placed in a -18°C refrigerator for later use.

[0026] 2. Preliminary qualitative determination of flavonoid pigments to determine the best extraction solvent and maximum absorption wavelength

[0027] Accurately weigh 5 samples, each 1g, put them in a beaker, add 10mL to prepare 60% ethanol, 80% ethanol, distilled water, absolute ethanol, and petroleum ether respectively. Oscillate, filter, and dilute to 50mL volumetric flasks with different extraction solvents, measure the absorbance in the range of 200nm-1000nm, and determine the maximum absorption wavelength;

[0028] pass figure 1 It can be seen that the flavonoids in Wuxia fruit are insoluble in ...

Embodiment 2

[0056] The mensuration of the in vitro antioxidant activity of the flavonoid pigment in the flavonoid pigment extracted by the process described in Example 1 comprises the following steps:

[0057] 1. Preparation of flavonoid extraction solution

[0058] Accurately weigh 1g of fresh sycamore fruit, extract flavonoid pigments under optimal conditions, and then set the volume in a 50mL volumetric flask for later use.

[0059] 2. Determination of DPPH free radical scavenging ability

[0060] Draw 1mL of flavonoid pigment solution and 4mL of DPPH methanol solution and mix, vortex shake, place in dark place at room temperature for 10min, perform colorimetric measurement at 517nm, and calculate the scavenging ability of DPPH free radicals according to the standard curve. Utilize ferulic acid to draw standard curve, standard equation is y=0.9406x+28.698 (R 2 =0.969)

[0061] Free radical scavenging ability (%) = [(A 0 -A 1 ) / A 0 ]×100

[0062] A 0 Absorbance for the control ...

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Abstract

The present invention discloses an extraction technology of flavonoid pigments from dillenia indica fruits and belongs to the technical field of natural flavonoid extraction. An extraction solvent andthe maximum absorption wavelength of the flavonoid pigments in the dillenia indica fruits are primarily determined, the flavonoid pigments in the dillenia indica fruits are primarily determined as quercetin flavonoids, based on single factor experiments, a response surface test design is conducted to conduct an optimization of the extraction technology of the flavonoid pigments in the dillenia indica fruits and an in vitro antioxidant activity is measured; the optimum extraction technology of the flavonoid pigments in the quercetin flavonoids is as follows: the extraction solvent is 80% ethanol, extraction time is 39 min, an extraction temperature is 67 DEG C, a liquid-to-material ratio is 16.4:1 (mL / g), and extraction times are twice; and the flavonoids have antioxidant activity. The extraction technology provides scientific basis for extraction optimization of the flavonoid pigments in the dillenia indica fruits and also provides new ideas for development and utilization of the dillenia indica fruits.

Description

technical field [0001] The invention relates to the technical field of extraction of natural flavonoids, in particular to a process for extracting flavonoid pigments from syringa syringae. Background technique [0002] As an important food additive, edible flavonoids are widely used in the food industry. Edible flavonoids are mainly divided into natural flavonoids and synthetic flavones. Natural flavonoids mainly come from animals, microorganisms and plants; synthetic flavonoids refer to flavones obtained by chemical synthesis [Diacu. ].Encyclopedia of Food and Health,2016,9(1):284-290;Liu Meisen,He Weiping.Characteristics and development trend of food coloring[J].China Food Additives,2003,(04):67-70.]. Synthetic flavonoids have better stability, but may be potentially toxic; natural edible flavonoids are closer to the color of natural products, and have certain nutritional effects, but their stability is poor, which limits the application of natural flavonoids. Therefore,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43A23L5/00
CPCA23L5/00A23L5/43A23V2002/00A23V2200/044A23V2250/2116A23V2300/14
Inventor 李永强杨士花张一鸣黄勇桦张建平李淳初雅洁吴跃中张丽雄
Owner YUNNAN AGRICULTURAL UNIVERSITY
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