Portulaca oleracea flavone enzyme extraction technology adopting optimized response surface method

A purslane flavonoid enzymatic method and response surface method technology, which is applied in the field of food science and engineering, can solve problems such as rare reports, and achieve the effect of simple extraction process and mild extraction conditions.

Inactive Publication Date: 2019-03-15
JIAXING VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been some reports on the enzymatic extraction of flavonoids from purslane,

Method used

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  • Portulaca oleracea flavone enzyme extraction technology adopting optimized response surface method
  • Portulaca oleracea flavone enzyme extraction technology adopting optimized response surface method
  • Portulaca oleracea flavone enzyme extraction technology adopting optimized response surface method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1, the preparation method of purslane enzymatic hydrolyzate

[0039] Fresh purslane→selection→cleaning→finishing→pressing→enzymolysis→filtering→enzymolysis solution,

[0040] The specific process is:

[0041] (1) Raw material pretreatment: select fresh purslane that is free from rot, pests and damage, and cleaned with tap water, rinsed with pure water, and drained for later use.

[0042] (2) Finishing: Steam finishing for 5 minutes.

[0043] (3) Squeeze: Squeeze with a screw juicer to prevent or reduce air mixing and oxidation of raw materials during the pressing process.

[0044] (4) Enzymolysis: Stir the crushed pulp evenly, carry out enzymolysis extraction with ultrapure water according to a certain slurry ratio at different temperatures, enzymolysis time, and the amount of pectinase added, and pass the single factor test and response surface method Determine the best ratio.

[0045] (5) Filtration: filter the enzymatic solution with four layers of gauze, heat th...

Embodiment 2

[0096] An enzymatic extraction process of purslane flavonoids, the process is fresh purslane→selection→cleaning→finishing→pressing→enzymolysis→filtering→enzymolysis solution, the specific process is as follows:

[0097] (1) Raw material pretreatment: select fresh purslane that is free from rot, pests and damage, and cleaned with tap water, rinsed with pure water, and drained for later use.

[0098] (2) Finishing: Steam finishing for 5 minutes.

[0099] (3) Squeeze: Squeeze with a screw juicer to obtain pulp, and pay attention to preventing or reducing the air in the process of pressing to oxidize the raw material.

[0100] (4) Enzymolysis: Stir the squeezed pulp evenly, add ultrapure water to make the ratio of pulp to water 1:20, add pectinase under the conditions of enzymolysis temperature 48°C and pH 5.5 for enzymolysis extraction, enzymolysis The time is 3.5h, and the dosage of pectinase is 0.25g / kg.

[0101] (5) Filtration: filter the enzymolysis solution with four layer...

Embodiment 3

[0104] An enzymatic extraction process of purslane flavonoids, the process is fresh purslane→selection→cleaning→finishing→pressing→enzymolysis→filtering→enzymolysis solution, the specific process is as follows:

[0105] (1) Raw material pretreatment: select fresh purslane that is free from rot, pests and damage, and cleaned with tap water, rinsed with pure water, and drained for later use.

[0106] (2) Finishing: Steam finishing for 5 minutes.

[0107] (3) Squeeze: Squeeze with a screw juicer to obtain pulp, and pay attention to preventing or reducing the air in the process of pressing to oxidize the raw material.

[0108] (4) Enzymolysis: Stir the squeezed pulp evenly, add ultrapure water to make the ratio of pulp to water 1:18, add pectinase under the conditions of enzymolysis temperature 55°C and pH 5.5 for enzymolysis extraction, enzymolysis The time is 3.2h, and the dosage of pectinase is 0.25g / kg.

[0109] (5) Filtration: filter the enzymolysis solution with four layer...

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Abstract

The invention relates to a plant flavonoid extraction technology, in particular to a portulaca oleracea flavone enzyme extraction technology adopting an optimized response surface method, and belongsto the technical field of food science and engineering. The technology adopts Box-Behnken response surface experimental design on the basis of a single factor experiment, performs analysis according to Design-Expert 8.0.6 software, optimizes a flavone technology for extracting portulaca oleracea freshly squeezed juice through pectinase, establishes a regression model for extracting flavone throughan enzymolysis method, obtains enzyme extracted portulaca oleracea flavone enzyme, is simple in extraction technology and mild in extraction conditions, and belongs to a suitable method for extracting portulaca oleracea flavone.

Description

technical field [0001] The invention relates to an extraction process of plant flavonoids, in particular to an enzymatic extraction process of purslane flavonoids optimized by response surface method, and belongs to the technical field of food science and engineering. Background technique [0002] Flavonoids (Flavonoids, also known as flavonoids), belong to polyphenols, have anti-inflammatory, anti-bacterial, anti-virus, anti-tumor, liver protection, anti-oxidation, anti-cancer and prevention of cardiovascular diseases and other functions. At present, there are many extraction methods for flavonoids, mainly including solvent method, microwave extraction method, ultrasonic-assisted method, supercritical extraction method, membrane separation method, two-phase extraction separation method, enzymatic hydrolysis method, etc. Enzymatic hydrolysis method has mild reaction conditions, normal temperature and pressure , the advantage of high catalytic rate, among which cellulase and ...

Claims

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Application Information

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IPC IPC(8): A61K36/185
CPCA61K36/185A61K2236/19A61K2236/31
Inventor 陈凌
Owner JIAXING VOCATIONAL TECHN COLLEGE
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