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Preparation method for extracting amino acids from alfalfa

An amino acid and alfalfa technology, applied in fermentation and other directions, can solve the problems of inedible stems and leaves of alfalfa, low value of creation, and low economic benefits, and achieve the effect of filling the technical gap, facilitating cleaning, and improving agricultural benefits

Pending Publication Date: 2019-05-21
蔡罗章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The edible part of alfalfa is only the tender head and young leaves of fresh alfalfa that are a section long from the head. Most of the alfalfa stems and leaves are inedible and are treated as kitchen waste in daily life, or dried as fertilizer, or used as roughage Utilization, the economic benefits produced are extremely low, the value created is also extremely low, and a lot of waste is generated. The raw material of acid has high economic value, considerable benefit, and high nutritional value, but there is no method for extracting L-leucine, L-isoleucine and L-arginine from alfalfa in the prior art. There is a gap in this field

Method used

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  • Preparation method for extracting amino acids from alfalfa
  • Preparation method for extracting amino acids from alfalfa
  • Preparation method for extracting amino acids from alfalfa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] see figure 1 , a preparation method for extracting amino acid from alfalfa, comprising the following steps:

[0045] Step 1. Vacuum dehydration: Put 1 kg of fresh non-edible alfalfa stem and leaf part A into vacuum dehydration equipment for vacuum dehydration and drying to obtain dry matter. The time is 2 hours.

[0046] Step 2, wall breaking and pulverizing: the dry matter in step 1 is broken and pulverized to obtain a pulverized product, and the particle size of the pulverized product is 150 mesh.

[0047] Step 3. Ultrasonic extraction: Add the pulverized material in step 2 to the ultrasonic extraction equipment. The extraction temperature is 40°C, and three consecutive extractions are performed to obtain the non-target product crude fiber and extract. The ultrasonic extraction equipment uses ultrasonic extraction The protein in the pulverized matter, if the protein is extracted by conventional stirring method, can rarely reach 30% of the total protein content, but...

Embodiment 2

[0056] see figure 1 , a preparation method for extracting amino acid from alfalfa, comprising the following steps:

[0057] Step 1, vacuum dehydration: put 1 kilogram of fresh alfalfa stem and leaf part B with no edible value into vacuum dehydration equipment for vacuum dehydration and drying to obtain dry matter; in step 1, the vacuum degree in vacuum dehydration is -0.2MPa, and the temperature is 50°C, the drying time is 3 hours.

[0058] Step 2, wall breaking and pulverizing: the dry matter in step 1 is broken and pulverized to obtain a pulverized product; further, in step 2, the particle size of the pulverized product is 500 mesh.

[0059] Step 3. Ultrasonic extraction: Add the pulverized material in step 2 to the ultrasonic extraction equipment. The extraction temperature is 50°C, and the continuous extraction is carried out to obtain the non-target product crude fiber and extract. The ultrasonic extraction equipment uses ultrasonic waves to extract the pulverized mater...

Embodiment 3

[0068] see figure 1 , a preparation method for extracting amino acid from alfalfa, comprising the following steps:

[0069] Step 1, vacuum dehydration: put 1 kilogram of fresh non-edible alfalfa stem and leaf part C into vacuum dehydration equipment for vacuum dehydration and drying to obtain dry matter; in step 1, the vacuum degree in vacuum dehydration is -0.15MPa, and the temperature is 45°C, drying time is 2.5 hours.

[0070] Step 2, wall-breaking and pulverizing: the dry matter in step 1 is broken and pulverized to obtain a pulverized product; further, in step 2, the particle size of the pulverized product is 300 mesh.

[0071] Step 3. Ultrasonic extraction: Add the pulverized material in step 2 to the ultrasonic extraction equipment. The extraction temperature is 45°C, and continuous extraction is performed to obtain non-target product crude fiber and extract. The ultrasonic extraction equipment uses ultrasonic waves to extract the pulverized material For the protein ...

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Abstract

The invention discloses a preparation method for extracting amino acids from alfalfa, and belongs to the technical field of amino acid extraction. The preparation method for extracting the amino acidfrom the alfalfa comprises the steps of 1, vacuum dehydration, wherein the alfalfa stem and leaf parts without edible value are put into vacuum dehydration equipment for vacuum dehydration drying, anddry matter is obtained; 2, wall-breaking crushing, wherein the dry matter in step 1 is subjected to wall-braking crushing, and crushed matter is obtained; 3, ultrasonic extraction, wherein the crushed matter in step 2 is added into ultrasonic extraction equipment, and continuous extraction is conducted to obtain non-target product crude fiber and extraction liquid; 4, protein decomposition. Accordingly, various amino acids can be extracted from alfalfa stems and leaves without the edible value, the agricultural benefit is greatly improved, the preparation method is simple, industrialization is easy, and the technical gap of extracting various amino acids from the alfalfa stems and leaves in China is filled up.

Description

technical field [0001] The invention relates to the technical field of amino acid extraction, in particular to a preparation method for extracting amino acid from alfalfa. Background technique [0002] Alfalfa, also known as southern alfalfa and cauliflower, is a one or two-year herbaceous plant of the family Fabaceae and the genus Alfalfa, with a height of up to 90 cm. The stem is nearly quadrangular, branched at the base, the leaves are oval-oblong, the apex is acuminate, the base is ear-shaped, the edge is irregularly lobed, and the veins are obvious; the petiole is slender and soft, the inflorescence head is umbellate, and the total pedicel is axillary , slender and hairless, bracts are very small, tail tip; calyx teeth lanceolate, corolla yellow, flag petals obovate, wing petals oblong, ovary oblong, seeds long reniform, flowering from March to May, 5 -June results. There are leaves with three teeth, such as inverted heart shape, slightly rounded or concave upper part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/06C12P13/10
Inventor 蔡罗章
Owner 蔡罗章
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