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Method for simultaneously extracting carotenoid and polyphenol from green vegetables

A technology of green leafy vegetables and carotene, which is applied in the field of development and utilization of biological resources, can solve the problems of low extraction rate, high energy consumption, complicated process, etc., and achieve the effects of high extraction rate, reduced process flow, and low acquisition cost

Active Publication Date: 2020-04-21
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to fully utilize the resources of vegetable waste and by-products, solve the problems of waste of extraction residues in the existing invention of carotenoid extraction, and the problems of complex process, high energy consumption, and low extraction rate, and provide a A method for simultaneously extracting carotenoids and polyphenols from green leafy vegetables, so as to better develop and utilize fruit and vegetable resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Cut the green leafy vegetables into pieces, weigh 10g, add 10mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract, and grind in a tissue grinder at 100Hz for 120s;

[0032] (2) Add 90 mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract to the above-mentioned grinding extraction system, extract for 4 hours, then add 2 mL of 40% potassium hydroxide solution , saponified at 25°C and dark for 16 hours;

[0033] (3) Add 100mL of n-hexane to the above reaction solution, shake and mix, then add 100mL of 10% sodium sulfate solution, and let stand until the two phases are completely separated;

[0034] (4) The upper and lower phase solutions were collected, rotary evaporated and vacuum freeze-dried to obtain crude carotenoids and crude polyphenols respectively, wherein the extraction rate of carotenoids was 95.3%, and the extraction rate of polyphenols was 84.6%.

Embodiment 2

[0036] (1) Cut the green leafy vegetables into pieces, weigh 10g, add 10mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract, and grind in a tissue grinder at 80Hz for 120s;

[0037](2) Add 110 mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract to the above-mentioned grinding extraction system, extract for 4 hours, and then add 2 mL of 30% potassium hydroxide solution , saponified at 25°C and dark for 14 hours;

[0038] (3) Add 120mL of n-hexane to the above reaction solution, shake and mix, then add 150mL of 12% sodium sulfate solution, and let stand until the two phases are completely separated;

[0039] (4) The upper and lower phase solutions were collected, rotary evaporated and vacuum freeze-dried to obtain crude carotenoids and crude polyphenols respectively, wherein the extraction rate of carotenoids was 91.3%, and the extraction rate of polyphenols was 79.4%.

Embodiment 3

[0041] (1) Cut the green leafy vegetables into pieces, weigh 10g, add 10mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract, and grind in a tissue grinder at 50Hz for 60s;

[0042] (2) Add 50 mL of n-hexane-ethanol-acetone (10:7:7, w:w:w) extract to the above-mentioned grinding extraction system, extract for 3 hours, then add 20% potassium hydroxide solution 2 mL , saponified at 20°C and dark for 10 hours;

[0043] (3) Add 90 mL of n-hexane to the above reaction solution, shake and mix, then add 90 mL of 8% sodium sulfate solution, and let stand until the two phases are completely separated;

[0044] (4) The upper and lower phase solutions were collected, rotary evaporated and vacuum freeze-dried to obtain crude carotenoids and crude polyphenols respectively, wherein the extraction rate of carotenoids was 85.4%, and the extraction rate of polyphenols was 75.6%.

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PUM

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Abstract

The invention discloses a method for simultaneously extracting carotenoid and polyphenol from green vegetables, and belongs to the field of development and utilization of biological resources. According to the method, common, cheap, widely available and easily available green leaf vegetable byproducts are used as raw materials, and the final product is prepared through wet extraction of the raw materials, tissue grinding and wall breaking, further saponification, extraction, layering and evaporation. According to the method, a green and environment-friendly disposal mode of the vegetable wasteis provided; a raw material drying step is omitted, energy loss is reduced, carotenoid and polyphenol compounds in the green vegetables can be effectively extracted and separated in one step, the extraction rate is high, the carotenoid extraction rate is higher than 85%, and the polyphenol compound extraction rate is higher than 75%.

Description

technical field [0001] The invention relates to the field of development and utilization of biological resources, in particular to a method for obtaining carotenoids and polyphenols from green leafy vegetables. [0002] technical background [0003] Carotenoids are a class of natural pigments containing polyisoprene structures, which are commonly found in animals, higher plants, fungi and algae. Diseases, eye protection, etc. play an important role. Currently, carotenoids have been used as food supplements in the production of food, beverages, health products and cosmetics. Polyphenolic compounds are secondary metabolites widely present in plants and have a variety of medicinal values. They can be used to improve vascular permeability, lower blood pressure and blood lipids, scavenge active oxygen free radicals, delay aging, and prevent cancer. Polyphenolic compounds have been widely used in the processing of health food. [0004] In the prior art, the production of caroten...

Claims

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Application Information

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IPC IPC(8): C07C403/24C07G99/00
CPCC07C403/24C07G99/00Y02P20/54
Inventor 戴竹青宋江峰李大婧刘春泉肖亚冬徐鹏翔陈叶
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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