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Method for extracting anthocyanin from mulberry wine lees

An anthocyanin and mulberry wine technology, applied in the direction of organic chemistry, etc., can solve the problems affecting the color, clarity and efficacy, and the stability of anthocyanin, and achieve the effect of good application value, easy operation and good stability.

Inactive Publication Date: 2020-05-08
JURONG JIUZHOU SANGGUO WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high activity of anthocyanins, factors such as temperature, H, oxygen, ascorbic acid, and metal particles can all affect the stability of anthocyanins.
Anthocyanins are easily degraded under external influences, affecting their color, clarity and efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment utilizes mulberry wine lees to extract anthocyanins, and comprises steps as follows:

[0025] S1: Prepare raw materials: Wash the picked fresh mulberries with water, control the water and soak them in natural plant disinfectant for 10 minutes. The natural plant disinfectant contains 53.6g / L lactic acid, 20g / L citric acid and 7g / L Grapefruit peel essential oil; then cleaned with sterile water and air-dried, and placed in a cold storage at a temperature of -20°C, frozen for more than 15 minutes to ensure the stability of anthocyanins; then in the dark, at a temperature of 2°C Under the conditions, at a speed of 5000 rpm, beating for 10 minutes; then the mulberry juice obtained by filtering is used for wine making, and the mulberry peel residue is collected as a raw material for extracting anthocyanins.

[0026] S2: Crude jacquard anthocyanins: add the mulberry peel dregs collected after mulberry juice to the extract, which is an ethanol solution con...

Embodiment 2

[0030] The present embodiment also utilizes mulberry wine lees to extract anthocyanins, and comprises steps as follows:

[0031] S1: Prepare raw materials: Wash the picked fresh mulberries with clean water, control the water and soak them in natural plant disinfectant for 15 minutes. The natural plant disinfectant contains 53.6g / L lactic acid, 20g / L citric acid and 7g / L Grapefruit peel essential oil; then cleaned with sterile water and air-dried, and placed in a cold storage at a temperature of -15°C, frozen for more than 15 minutes to ensure the stability of anthocyanins; then in the dark, at a temperature of 4°C Under the conditions, at a speed of 6000 rpm, beating for 5 minutes; then the mulberry juice obtained by filtering is used for wine making, and the mulberry peel residue is collected and fermented for wine making and distilled as raw materials for extracting anthocyanins.

[0032] S2: Crude jacquard anthocyanins: Add the mulberry peel residue obtained after fermentat...

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PUM

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Abstract

The invention discloses a method for extracting anthocyanin by utilizing mulberry fruit wine lees, wherein the method comprises the steps of raw material preparation, crude extraction, separation, purification and the like, the mulberry fruit peel lees left after wine brewing are used as raw materials for extracting anthocyanin, the residual nutritional value of mulberry fruits is fully exerted, and the economic benefit is further improved; the extraction method and extraction conditions are reasonable, and the extraction method is simple in step and easy to operate; after vacuum decompressionconcentration, the content of the extracted mulberry anthocyanin reaches 60-75%, the extraction rate is high, and the extracted mulberry anthocyanin is good in stability and purity and has quite goodapplication value.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins by using mulberry wine dregs. [0002] technical background [0003] Mulberry, also known as mulberry, is the fruit of the perennial woody plant mulberry of the genus Moraceae. Mori fruit has the reputation of "folk sacred fruit", which is rich in active protein, provitamin A, B1, B2, PP and C, amino acids, malic acid, succinic acid, tartaric acid, carotene, mineral calcium, phosphorus, Nutrients such as iron, copper, and zinc, as well as various functional ingredients such as rutin, anthocyanins, and resveratrol, have good anti-cancer, anti-aging, anti-ulcer, and anti-viral effects, and are recognized by the medical community Known as "the best health fruit in the 21st century". At present, there are many ways to develop and utilize mulberry, and brewing mulberry wine is a common way. [0004] Under normal circumstances, the use of mulberries to make wine is to ferment the mulberries afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
CPCC07D311/62
Inventor 高庆国陈薇伊周晓杰崔凤海张旭徐海芹周含豫
Owner JURONG JIUZHOU SANGGUO WINE
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