Extraction method for flavone in physalis pubescens

A mushroom extracting technology, applied in the field of flavonoids extraction, can solve the problems of poor selectivity, product solvent residue, inability to select active ingredients, etc., and achieve the effect of avoiding heat loss

Inactive Publication Date: 2018-07-20
FOSHAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method is to use hot water extraction method and organic solvent method, but there are many shortcomings, the flavone yield of hot water method is low; and when using organic solvent extraction, the flavone yield is improved, but there are solvent recovery difficulties and product with solvent residue issues
Moreover, these two methods have poor selectivity and cannot select the active ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for extracting flavonoids from mushrooms includes washing, beating, enzymolysis, enzyme inactivation, drying, screening, standing, extraction and drying steps.

[0023] In the cleaning step, select fresh, good-color, and full-grained yellow mushrooms and wash them with clean water on the sieve.

[0024] In the beating step, a crusher is used to crush and beat the cleaned Huang Mushroom to obtain the Huang Mushroom slurry.

[0025] In the enzymatic hydrolysis step, the enzymatic hydrolysis parameters are that the weight ratio of cellulase to Huang Mushroom slurry is 1:500-800, the temperature is 40-50°C, the pH value is 4-5, and the stirring time is 2-3 hours.

[0026] In the enzymatic inactivation step, the Pleurotus ostreatus slurry after enzymolysis is rapidly heated to 75±5°C to inactivate the enzyme.

[0027] In the drying step, the drying conditions are: vacuum drying, vacuum to 10Pa, drying time 10-12 hours, heat the material to 50°C and hold for 30min, then quickl...

Embodiment 2

[0034] This embodiment provides a method for extracting flavonoids from mushrooms. The steps are basically the same as those in Example 1. The difference is that in the extraction step, the fixed feeding amount is 15g, CO 2 The flow rate is 20L / h, the pressure and temperature of separation vessel I are 6MPa and 35°C, respectively, the pressure, temperature and storage tank of separation vessel II are 6MPa and 35°C respectively, the extraction time is 5 hours, the extraction temperature is 35°C, and the extraction pressure is 40MPa.

[0035] According to actual calculations, the extraction rate of flavonoids from Pleurotus ostreatus in this example was 12.66%.

Embodiment 3

[0037] This embodiment provides a method for extracting flavonoids from mushrooms. The steps are basically the same as those in Example 1. The difference is that in the extraction step, the fixed feeding amount is 10g, CO 2 The flow rate is 18L / h, the pressure and temperature of separation vessel I are 5MPa and 30°C, the pressure, temperature and storage tank of separation vessel II are 6MPa and 35°C respectively, the extraction time is 4 hours, the extraction temperature is 30°C, and the extraction pressure is 30MPa.

[0038] According to actual calculations, the extraction rate of flavonoids from Pleurotus eryngii in this example was 13.8%.

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Abstract

The invention discloses an extraction method for flavone in physalis pubescens. The extraction method comprises the steps of washing, pulping, carrying out enzymolysis, carrying out enzyme killing, drying, sieving, standing, extracting and drying, and is characterized in that in the step of standing, wall-broken physalis pubescens fruit powder is placed at room temperature for 1 to 3 days; in thestep of extracting, the wall-broken physalis pubescens fruit powder is dried at 45+ / -5 DEG C for 12 to 24h and then is put into an extraction kettle; extraction conditions are as follows: the CO2 flowis 15 to 20L / h, the extraction time is 3 to 5h, the extraction temperature is 20 to 35 DEG C, the extraction pressure is 20 to 40MPa, the pressure and temperature of a separation kettle I are 4 to 6MPa and 20 to 35 DEG C respectively; the pressure and temperature of a separation kettle II are the same as those of a storage tank and are 4 to 6MPa and 20 to 35 DEG C respectively. According to theextraction method disclosed by the invention, the wall-broken physalis pubescens fruit powder is subjected to standing treatment before extraction and specific super-critical extraction parameters areset; an extracted flavone product is extremely pure ,and the yield of the flavone reaches 11.83 percent to 15.15 percent and is two times of the yield of a traditional flavone extraction technology or more.

Description

Technical field [0001] The invention relates to the technical field of extraction of flavonoids, in particular to a method for extracting flavonoids from mushrooms. Background technique [0002] Yellow Mushroom, also known as Cape gooseberry, tastes sweet and sour, bright in color, orange-yellow, and is a natural green food. It contains 18 amino acids and minerals required by the human body, as well as unsaturated fatty acids such as linoleic acid and linolenic acid, and a large amount of cellulose. It has the functions of moistening the throat and relieving cough, easing urine, lowering blood pressure, preventing arteriosclerosis and cardiovascular disease. Flavonoids are one of the main active ingredients contained in Pleurotus ostreatus. They have biological effects such as anti-oxidation, anti-aging, anti-inflammatory, anti-bacterial, hypolipidemic, and anti-tumor. However, currently Huang Mushroom is mainly sold in the form of fresh fruit, and there are technical problems i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/81
CPCA61K36/81A61K2236/15A61K2236/17A61K2236/19A61K2236/37
Inventor 鲍玲玲黄仁富
Owner FOSHAN POLYTECHNIC
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