Preparation method of cranberry extract

A technology of extract and cranberry, which is applied in the field of preparation of cranberry extract, can solve problems such as potential safety hazards and decreased lung function, and achieve the effects of improving stability, high utilization of raw materials, and improving biological activity

Active Publication Date: 2020-01-17
CHANGSHA LANGLIN BIOLOGY PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One hour of activity in an ozone environment of 320 μg / m3 will cause coughing, dyspnea, and decreased lung function. It can be seen that the use of ozone in the process has certain safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of the cranberry extract of the present embodiment comprises the following steps:

[0031] A, extraction, concentration: 50.5kg (moisture content 76.34wt%) of broken cranberry fresh fruit is placed in the extraction tank, and acidic ethanol solution I [acidic ethanol solution I] that is equivalent to 10 times the volume of cranberry fresh fruit raw material is added The volume concentration of ethanol in the medium is 85%. The acids are mixed organic acids. The mixed organic acid is a mixed acid of citric acid, malic acid and quinic acid (molar ratio 1:1:2). In the acidic ethanol solution I, the total molar concentration of the mixed organic acids is 0.01mol / L], reflux extraction at 85°C for 3 times, each reflux extraction for 0.5 hours, the resulting extract was concentrated under reduced pressure at 70°C, and the alcohol was recovered to obtain Concentrate;

[0032] B, centrifugation: the concentrated solution obtained in step A is separated ...

Embodiment 2

[0036] The preparation method of the cranberry extract of the present embodiment comprises the following steps:

[0037] A, extract, concentrate: the cranberry fresh fruit 51.4kg (moisture: 77.52%) of fragmentation is dropped in the extracting tank, add the acid ethanol solution I [acid ethanol that is equivalent to cranberry fresh fruit raw material volume 12,10,8 times respectively The volume concentration of ethanol in solution I is 75%, and the acid therein is a mixed organic acid. The mixed organic acids are citric acid, malic acid, acetic acid, and benzoic acid, the molar ratio of which is 1:1:2:2, and the total molar concentration of the mixed organic acids in the acidic ethanol solution is 0.015mol / L], reflux extraction at 90°C 3 times, the extraction time was 1.0 hour, 0.5 hour and 0.5 hour respectively. Concentrate the obtained extract under reduced pressure at 70°C, recover the alcohol, and obtain the concentrate;

[0038] B, centrifugation: the concentrate obtain...

Embodiment 3

[0042] The preparation method of the cranberry extract of the present embodiment comprises the following steps:

[0043] A, extract, concentrate: the cranberry fresh fruit 49.8kg (moisture: 80.06%) of fragmentation is placed in the extraction tank, add the acidic ethanol solution I that is equivalent to cranberry fresh fruit raw material volume 10,10,8 times respectively[ The volume concentration of ethanol in the acidic ethanol solution I is 65%. The acids are mixed organic acids. The mixed organic acids are citric acid, malic acid, quinic acid, acetic acid and benzoic acid, and their molar ratio is 1:2:2:1:1. In the acidic ethanol solution, the total molar concentration of the mixed organic acids is 0.02mol / L ], reflux extraction at 95°C for 3 times, each extraction time was 1.0 hour / time. Concentrate the obtained extract under reduced pressure at 70°C, recover the alcohol, and obtain the concentrate;

[0044] B, centrifugation: the concentrated solution obtained in step ...

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PUM

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Abstract

The invention relates to a preparation method of cranberry extract. The preparation method includes: crushing fresh cranberries, subjecting the crushed fresh cranberries to acidic ethanol solution reflux extraction, and recovering alcohol to obtain concentrate; centrifuging the concentrate to obtain supernate and centrifuging residues; subjecting the supernate to ion exchange resin separation andmacroporous resin separation to obtain cranberry anthocyanin (with the content being not smaller than 30%) and cranberry procyanidine (with the content being not smaller than 50%). The preparation method has the advantages that the method is high in raw material utilization rate, simple in process and easy to achieve industrial production; the cranberry extract prepared by the method is high in active component content, stable in color, high in bioactivity, promising in market prospect in fields such as nutrition and health care, food and beverage and daily-use chemical industry and the like.

Description

technical field [0001] The invention relates to an extraction and separation process of active components in cranberry plants, in particular to a preparation method of cranberry extract. Background technique [0002] Cranberry, also known as cranberry, is an evergreen small shrub dwarf vine plant of the genus Vaccinium (Vacinium macrocarpon) in the Rhododendronaceae. Cranberry red berries can be eaten as fruits, and have the advantages of high water content, low calorie, rich in various vitamins, minerals, and dietary fiber. Modern research shows that cranberry fruit contains a variety of active substances, such as proanthocyanidins, anthocyanins (anthocyanins), flavonols, phenolic acids, resveratrol, ursolic acid, etc. The corresponding application effects include: antibacterial, antioxidative, antitumor activities, etc. Because of its health benefits and medical value, it has attracted the attention of developed countries, and has a large market sales in France, the Unit...

Claims

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Application Information

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IPC IPC(8): C07H17/065C07H1/08C09B61/00C07D311/62C07G3/00C07G99/00
CPCC07H17/065C09B61/00C07H1/08C07D311/62C07G3/00C07G99/00
Inventor 易宇阳曹慧璋康军陈宏钢王文甲
Owner CHANGSHA LANGLIN BIOLOGY PROD
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