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A method for extracting flavonoid antioxidants from pepper oil processing by-products

A technology of Zanthoxylum bungeanum oil and flavonoids, applied in the field of comprehensive utilization of plant resources, can solve time-consuming and labor-intensive problems, and achieve the effects of cost reduction, efficient extraction, and pollution reduction

Active Publication Date: 2021-06-18
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional methods for extracting active ingredients from food include leaching, heat reflux, and extraction, but these methods are time-consuming and labor-intensive

Method used

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  • A method for extracting flavonoid antioxidants from pepper oil processing by-products
  • A method for extracting flavonoid antioxidants from pepper oil processing by-products
  • A method for extracting flavonoid antioxidants from pepper oil processing by-products

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A method for extracting flavonoid antioxidants from pepper oil processing by-products

[0038] (1) Preparation of deep eutectic solvent: Mix 0.01mol of choline chloride ChCl and 0.02mol of glycerin Glycerin into a flask with a magnet, stir evenly at room temperature, and slowly raise the temperature to 80°C for a period of time , until it is heated to eutectic to clarification, that is, the deep eutectic solvent ChCl+4Glycerin is obtained, and sealed for preservation.

[0039] (2) Material preparation: crush a certain amount of pepper oil meal, pass through a 40-mesh sieve, take 30g of pepper oil meal powder and add it to 0.2m 3 Add 120mL of isohexane solution to the filter, degrease in a fume hood at 60°C for 8-12h, repeat 3 times to obtain degreased Zanthoxylum bungeanum oil meal, and store in a dark place for later use.

[0040] (3) Microwave-assisted extraction of flavonoids: mix the defatted Zanthoxylum bungeanum oil meal prepared in step (2) with the deep eutecti...

Embodiment 2

[0043] A method for extracting flavonoid antioxidants from pepper oil processing by-products

[0044] (1) Preparation of deep eutectic solvent: Mix 0.01mol of choline chloride ChCl and 0.03mol of glycerin Glycerin into a flask with a magnet, stir evenly at room temperature, and slowly raise the temperature to 80°C for a period of time , until it is heated to eutectic to clarification, that is, the deep eutectic solvent ChCl+2Glycerin is obtained, and sealed for preservation.

[0045] (2) Material preparation: crush a certain amount of pepper oil meal, pass through a 40-mesh sieve, take 30g of pepper oil meal powder and add it to 0.2m 3 Add 120mL of isohexane solution to the filter, degrease in a fume hood at 60°C for 8-12h, repeat 3 times to obtain degreased Zanthoxylum bungeanum oil meal, and store in a dark place for later use.

[0046] (3) Microwave-assisted extraction of flavonoids: mix the defatted Zanthoxylum bungeanum oil meal prepared in step (2) with the deep eutecti...

Embodiment 3

[0049] A method for extracting flavonoid antioxidants from pepper oil processing by-products

[0050] (1) Preparation of deep eutectic solvent: Mix 0.01mol of choline chloride ChCl and 0.03mol of glycerin Glycerin into a flask with a magnet, stir evenly at room temperature, and slowly raise the temperature to 80°C for a period of time , until it is heated to eutectic to clarification, that is, the deep eutectic solvent ChCl+2Glycerin is obtained, and sealed for preservation.

[0051] (2) Material preparation: crush a certain amount of pepper oil meal, pass through a 40-mesh sieve, take 30g of pepper oil meal powder and add it to 0.2m 3 Add 120mL of isohexane solution to the filter, degrease in a fume hood at 60°C for 8-12h, repeat 3 times to obtain degreased Zanthoxylum bungeanum oil meal, and store in a dark place for later use.

[0052] (3) Microwave-assisted extraction of flavonoids: mix the defatted Zanthoxylum bungeanum oil meal prepared in step (2) with the deep eutecti...

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Abstract

The invention discloses a method for extracting flavonoid antioxidants from Zanthoxylum bungeanum oil processing by-products. Choline chloride and glycerin are mixed, heated and co-melted until clarified to obtain a deep eutectic solvent ChCl+Glycerin, which is sealed and preserved. Degreasing the Zanthoxylum bungeanum oil dregs to obtain defatted Zanthoxylum bungeanum oil dregs, and storing them in a dark place for later use. Mix the defatted Zanthoxylum bungeanum oil meal and the deep eutectic solvent evenly, and extract in a microwave extractor to obtain a mixed solution. Centrifuge the mixed solution, recover the upper oil phase, dilute the crude product with methanol, pass through an organic filter membrane, concentrate the filtrate in vacuum at 45°C to 10 mL, and freeze-dry to obtain flavonoid antioxidants. The flavonoid antioxidant prepared in the present invention fully utilizes pepper oil processing by-product pepper oil meal as a raw material, the preparation process is simple and convenient, the conditions are mild, and the time is short, which can not only improve the comprehensive utilization rate of raw material waste, but also reduce pollution, and has the advantages of Positive economic benefits and social significance.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of plant resources and relates to a method for extracting flavonoid antioxidants from prickly ash oil waste. The obtained product can be widely used in the fields of biomedicine, cosmetics and the like. Among them, the by-products of pepper oil processing refer to the discarded pepper oil meal with no commercial value during the process of processing pepper into pepper oil. Background technique [0002] Sichuan peppercorn( Zanthoxylum bungeanum ) is a Rutaceae Zanthoxylum plant, widely distributed in Hebei, Shaanxi, Sichuan, Gansu, Shandong and other provinces. Ripe and dried Zanthoxylum bungeanum peel is known as one of the "Eight Great Flavors" of traditional Chinese condiments because of its "numbing taste" and salivating properties, as well as its special aroma. Zanthoxylum bungeanum contains a variety of active ingredients, such as polyunsaturated amides, essential oils, flavonoids,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/758A61P39/06A61K8/9789A61Q19/08
CPCA61K36/758A61K2236/333A61K2236/51A61Q19/08A61K8/9789A61P39/06
Inventor 赵志峰吴奇霄刘福权
Owner SICHUAN UNIV