Method for extracting phenolic acid from raspberry fruits

A technology of raspberry and phenolic acid, which is applied in the field of extracting active substances, can solve the problems of phenolic acid compound extraction and separation interference, the difficulty of extracting and separating phenolic acid compounds, and few related reports, so as to reduce the number of experiments and achieve good extraction effect , the effect of convenient operation

Inactive Publication Date: 2020-01-21
QINGHAI UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Nevertheless, due to the low content of phenolic acids in raspberry berries and the complex composition of the fruit, the extraction and separation of phenolic compounds were interfered
Therefore, it is very difficult to extract and separate phenolic compounds from raspberry berries, and there are few related reports

Method used

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  • Method for extracting phenolic acid from raspberry fruits
  • Method for extracting phenolic acid from raspberry fruits
  • Method for extracting phenolic acid from raspberry fruits

Examples

Experimental program
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Effect test

Embodiment 1

[0037] 1. Instruments and reagents

[0038] Material: Raspberry, provided by Qinghai Yaochi Biotechnology Co., Ltd., including 28 foreign commercial varieties successfully introduced in Qinghai Province (Meeker, Boyne, Tulameet, Fortodi, Lauren, Canby, Taylor, Tulameen, Reveille, Coho, Encore, Herokee, Kitsilano , Chilcotin, Titan, Latham, Raspberry Nano, Chillieack, Triple Crown, Boysenberry, Shawnee, Honey Queen, Full of red Raspberry, Autumn Britten, Autumn Bliss, Heritage, Killarney, Kiwigold) and 9 original local species (Laguo, Cangjia, Baojia, Leren, Nanque, Ganchong, Pansheng, Layun, Huazang).

[0039] Instrument: Agilent1260 high performance liquid chromatography (Agilent, USA), equipped with online vacuum degasser (G1322A), quaternary gradient pump (G1311A), automatic sampler (G1316A) and ionization electrospray ionization source (ESIG1947A) ; KQ2200E Ultrasonic Cleaner (Kunshan, China).

[0040] Reagents: Standards of 9 phenolic acids: gallic acid, catechin, chlor...

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Abstract

The invention discloses a method for extracting phenolic acid from raspberry fruits. According to the method, the phenolic acid is extracted from the raspberry fruits by an ultrasonic extraction method, and optimal process conditions are obtained by studying and optimizing main experimental parameters influencing the extraction process using a Box-Behnken design of a response surface method (RSM).Meanwhile, the oxidation-reduction characteristics of the phenolic acid extract are analyzed through DPPH and ABTS free radical scavenging experiments and intracellular ROS scavenging experiments, and the results show that the Baojia phenolic acid extract has the highest oxidation resistance, followed by Meeker, Tulameen, Boyne and Laguo.

Description

technical field [0001] The invention relates to the field of methods for extracting active substances from raspberries, in particular to a method for extracting phenolic acids from raspberries. Background technique [0002] Raspberry is one of the most popular berries in the world. It can be eaten fresh, and the fruit can also be processed into juice, wine, pulp, candied fruit, dried fruit, jelly and added to dairy products as fruit pieces, which can improve metabolism, enhance The effect of disease resistance is a good fruit for all ages. Raspberries have been gaining popularity in recent years, also because they are a very potent source of bioactive phenolic compounds. At present, the phenolic acids that have been found in raspberries include p-coumaric acid, ferulic acid, caffeic acid, ellagic acid, catechin and so on. The phenolic compounds that berries can provide are closely related to human health. [0003] Phenolic acids are phenylalanine compounds produced in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/73A61P39/06A23L33/105A61K131/00A61K31/192A61K31/353A61K31/216
CPCA23V2002/00A61K31/192A61K31/216A61K31/353A61K36/73A61K2236/33A61K2236/333A23L33/105A61P39/06A23V2200/30A23V2250/21
Inventor 梁健王煜伟王乐周武谢久祥
Owner QINGHAI UNIVERSITY
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