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Peanut coat oligomeric proanthocyanidin, preparation method and application thereof

A technology of oligomeric proanthocyanidins and peanut coating, applied in biochemical equipment and methods, microorganism-based methods, microorganisms and other directions, can solve the problems of the destruction of the activity of monomer proanthocyanidins, the degree of degradation is not easy to control, etc., to improve the synergy Fermentation performance, high active ingredients, antioxidant activity improvement effect

Active Publication Date: 2019-01-15
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the traditional chemical method degrades the C-C bond between proanthocyanidin monomers, the degree of degradation is not easy to control, and the activity of monomeric proanthocyanidin will be destroyed during the acid degradation process.

Method used

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  • Peanut coat oligomeric proanthocyanidin, preparation method and application thereof

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Experimental program
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Effect test

Embodiment 1

[0032] Preparation of Saccharomyces cerevisiae suspension: Take the bacterial solution preserved in 20% glycerol at -80°C, inoculate it in YPD liquid medium with 1% inoculum, and cultivate it in a shaker at 30°C with a rotation speed of 160r / min for 24h. The number of live bacteria of Saccharomyces cerevisiae in the fermentation liquid was 5.5×10 8-9 CFU / mL.

[0033] Preparation of Bacillus subtilis bacterial suspension: Take the bacterial solution preserved in 20% glycerol at -80°C, inoculate it in LB liquid medium with 1% inoculum, cultivate it in a shaker at 35°C with a rotation speed of 180r / min for 12h, At this time, the number of live bacteria of Bacillus subtilis in the fermentation broth was 1.1×10 10-12 CFU / mL.

[0034] After the peanut shells are washed, dried and crushed, they are mixed with water at a mass volume ratio of 1:40, and the bacterial liquids of Saccharomyces cerevisiae and Bacillus subtilis are added sequentially according to the inoculum amount (v / v)...

Embodiment 2

[0049] Preparation of Saccharomyces cerevisiae suspension: Take the bacterial solution preserved in 20% glycerol at -80°C, inoculate it in YPD liquid medium with 1% inoculum, and cultivate it in a shaker at 30°C with a rotation speed of 160r / min for 24h. The number of live bacteria of Saccharomyces cerevisiae in the fermentation liquid was 5.5×10 8-9 CFU / mL.

[0050] Aspergillus niger (Aspergillus niger) culture: Stretch culture on PDA solid slant medium, culture temperature 28°C, culture time 2-3 days. Wash the spore powder on the surface of the medium with sterilized deionized water to make a spore content of 10 6 The spore suspension per mL was used for inoculation.

[0051] After washing, drying, and pulverizing the peanut shells, mix them with water at a mass-volume ratio of 1:40, and add the bacterial liquids of Saccharomyces cerevisiae and Aspergillus niger according to the inoculum amounts (v / v) of 7% and 3% in turn, and the inoculated The peanut shell mixture was f...

Embodiment 3

[0054] Preparation of Saccharomyces cerevisiae suspension: Take the bacterial solution preserved in 20% glycerol at -80°C, inoculate it in YPD liquid medium with 1% inoculum, and cultivate it in a shaker at 30°C with a rotation speed of 160r / min for 24h. The number of live bacteria of Saccharomyces cerevisiae in the fermentation liquid was 5.5×10 8-9 CFU / mL.

[0055] Cultivation of Aspergillus oryzae: Stretch culture on PDA solid slant medium, culture temperature 30° C., culture time 2-3 days. Wash the spore powder on the surface of the medium with sterilized deionized water to make a spore content of 10 6 The spore suspension per mL was used for inoculation.

[0056] Cleaning of peanut shells, after washing, drying, and crushing, the peanut shells are mixed with water at a mass volume ratio of 1:40, and the bacterial liquids of Saccharomyces cerevisiae and Aspergillus oryzae are added according to the inoculum amount (v / v) of 7% and 4% in turn , the inoculated peanut shell...

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Abstract

The invention discloses a peanut coat oligomeric proanthocyanidin, a preparation method and application thereof, belonging to the technical field of natural product preparation. The peanut coat oligomeric proanthocyanidin of the invention is obtained by microbial fermentation of the peanut coat, microwave assisted extraction and enrichment. The microorganism fermentation adopts one of Saccharomyces cerevisiae, Bacillus subtilis, Aspergillus niger and Aspergillus oryzae for complex microorganism fermentation. The mixed bacterial fermentation mode is adopted to degrade the proanthocyanidin of peanut coat, and the antioxidant activity of the obtained oligomeric proanthocyanidin is remarkably improved; The method for preparing oligomeric proanthocyanidins is easy to operate, saves time and high efficiency, and effectively improves the yield of oligomeric proanthocyanidins.

Description

technical field [0001] The invention belongs to the technical field of natural product preparation, and in particular relates to a peanut shell oligomeric proanthocyanidin, its preparation method and application. Background technique [0002] Proanthocyanidins are polyphenolic compounds polymerized from a class of flavan-3-ol monomers. They are one of the flavonoids of plant secondary metabolites and are widely found in grapes, hawthorns, ginkgoes, peanuts, Parts such as the core, bark or seeds of various plants such as barley. These plant-derived proanthocyanidins are widely used in food, health products, medicine, chemicals, In textile and other industrial fields, it has important application value and economic benefits. [0003] However, the function of proanthocyanidins is closely related to the degree of polymerization of the monomers in its structure. Natural proanthocyanidins are mostly high polymers with large molecular weight, which has a steric hindrance effect,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P17/16C12R1/865C12R1/125C12R1/685C12R1/69
CPCC12P17/162C12P39/00
Inventor 毕洁孙杰张初署于丽娜王明清张建成
Owner SHANDONG PEANUT RES INST
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