A kind of preparation method of pyranoid anthocyanin aglycon

A kind of technology of anthocyanin and pyranoid, applied in the field of preparation of pyranocyanin aglycone, can solve the problem that it is not suitable for large-scale preparation of pyranocyanin products, and the samples cannot be directly applied to food, medicine and other fields and other issues, to achieve the effect of improved stability and strong tolerance

Active Publication Date: 2019-07-30
JILIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the existing preparation method is not suitable for large-scale preparation of pyranocyanidin products, and the obtained samples cannot be directly applied to the fields of food, medicine, etc., and provide a kind of pyranocyanidin Method of preparation

Method used

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  • A kind of preparation method of pyranoid anthocyanin aglycon
  • A kind of preparation method of pyranoid anthocyanin aglycon
  • A kind of preparation method of pyranoid anthocyanin aglycon

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Effect test

Embodiment 1

[0041] Step 1. Extraction: crush the frozen blueberry fruit raw material to make a homogenate, add it to a glass container with a cover, add 70% ethanol solution to the blueberry fruit homogenate at a volume ratio of 1:5, and adjust the pH value with hydrochloric acid At 3.0, after stirring for 0.5 hours, soak at room temperature in the dark for 72 hours; filter the extract, and extract the residue twice;

[0042] Step 2. Extraction: Pour the extracted solution concentrated under reduced pressure into a separatory funnel, perform liquid-liquid extraction with ethyl acetate, the volume ratio is 1:2 according to the extraction solution:ethyl acetate, and extract at room temperature in the dark for 3 time, the time is 24 hours / time, each time the ester layer is first poured from the top, and then the water layer is collected from the bottom for subsequent use;

[0043] Step 3, column chromatography: put part of the anthocyanin extraction solution in the water layer into the Amber...

Embodiment 2

[0048] Step 1. Extraction: crush fresh blueberry fruit raw materials to make a homogenate, add it to a glass container with a cover, add 65% ethanol solution to the blueberry fruit homogenate at a volume ratio of 1:3, and adjust the pH value with hydrochloric acid At 2.5, after stirring for 0.5 hours, soak at room temperature in the dark for 48 hours; filter the extract, and extract the residue 3 times;

[0049] Step 2. Extraction: Pour the extracted solution concentrated under reduced pressure into a separatory funnel, and perform liquid-liquid extraction with ethyl acetate. time, the time is 24 hours / time, each time the ester layer is first poured from the top, and then the water layer is collected from the bottom for subsequent use;

[0050] Step 3, column chromatography: put part of the anthocyanin extraction solution in the water layer into the AB-8 macroporous resin column by wet method, and the single loading volume is 1 / 12 of the resin volume, and first use 0.03% hydro...

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Abstract

The invention discloses a preparation method of pyran-type anthocyanin aglycone. The method comprises the following steps: I, extraction: crushing a blueberry fruit raw material into homogenate, filtering out an extracting solution, and extracting the residue by 2 to 3 times; II, extraction: performing liquid-liquid extraction on the extracting solution being subjected to reduced-pressure concentration with ethyl acetate; III, performing column chromatography reduced-pressure concentration to obtain a blueberry anthocyanin purified solution; IV, acid hydrolysis: performing reduced-pressure concentration to obtain blueberry anthocyanin aglycone hydrolysate; IV, column chromatography: performing reduced-pressure concentration to obtain a blueberry anthocyanin aglycone purified solution; VI,chemical synthesis: drying to obtain the pyran-type anthocyanin aglycone with the purity of 60 to 70 percent. The preparation method has the beneficial effects that the obtained pyran-type anthocyaninaglycone product not only retains various functions of original anthocyanin, but also has stability being significantly improved in comparison to original anthocyanin, and the application of the anthocyanin in the fields of foods, medicines, cosmetics, chemical industry and the like can be expanded.

Description

technical field [0001] The invention relates to a preparation method of anthocyanin aglycon, in particular to a preparation method of pyran anthocyanin aglycone. Background technique [0002] In recent years, with the rapid development of my country's food industry, the food pigment industry has gradually grown. Due to the good stability and strong coloring power of synthetic pigments, synthetic pigments dominate the food pigment market in my country to a large extent. However, because synthetic pigments generally have certain toxicity and even have carcinogenic effects, in contrast, natural pigments have the advantages of high safety and high nutritional value. As people pay more attention to food safety, natural pigments are expected to gradually replace artificial synthetic pigments , the research and development of non-toxic and harmless natural pigments has become the development trend of the food pigment industry. As a natural food coloring, anthocyanins have shown a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D493/06
CPCC07D493/06
Inventor 王二雷刘静波刘彦君赵颂宁
Owner JILIN UNIV
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