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Anthocyanin in Lepista sordida cultispecies as well as extraction method and application of anthocyanin

A technology of variegated mushrooms and anthocyanins, which is applied in the field of natural pigment extraction of edible fungi, to achieve the effect of light and clear fragrance, strong anti-oxidation effect and broad market prospect

Active Publication Date: 2020-08-04
HUNAN RES INST OF EDIBLE FUNGI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lepista sordida (Schumach.) Singer, also known as purple flower face, its mycelium is purple, and the fresh fruiting body is lavender. It has a pleasant color and a strong smell. It is a delicious and high-quality rare food. Medicinal fungi are also excellent raw materials for developing natural pigments, but there are few studies on the extraction of anthocyanins from edible fungi in the prior art

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0034] A process for extracting anthocyanins from Pleurotus chinensis, comprising the following steps: taking pomegranate seed dregs with a water content of 50%, inoculating liquid mixed bacteria composed of Aspergillus niger, Aspergillus oryzae and Bacillus subtilis under aseptic conditions, mixing The inoculum amount of bacteria was 5%; the inoculated pomegranate seed dregs were fermented and cultured for 5 days; the wavelength was 280nm and the light intensity was 25μW / cm 2 The fermented pomegranate seed dregs were irradiated with ultraviolet light for 20 minutes, then added to the cultivars of Pleurotus chinensis, crushed, and added with a biological compound enzyme composed of cellulase, protease and polyphenol oxidase for enzymolysis, and the combination of enzyme and enzymolysis solution The mass ratio is 1.5:1000, enzymolysis is 70 hours, and the temperature of enzymolysis is 45°C; the obtained enzymolysis product is added into 70% ethanol solution containing 0.1% (v / v)...

Embodiment 2

[0036] A process for extracting anthocyanins from Pleurotus chinensis, comprising the following steps: taking pomegranate seed dregs with a water content of 50%, inoculating liquid mixed bacteria composed of Aspergillus niger, Aspergillus oryzae and Bacillus subtilis under aseptic conditions, mixing The inoculum amount of bacteria was 5%; the inoculated pomegranate seed dregs were fermented and cultured for 2 days; the wavelength was 300nm and the light intensity was 30μW / cm 2The fermented pomegranate seed dregs were irradiated with ultraviolet light for 15 minutes, and then the cultivars of the mushrooms were added, crushed, and a biological compound enzyme composed of cellulase, protease and polyphenol oxidase was added for enzymolysis. The mass ratio is 1.5:1000, the enzymolysis is carried out for 60 hours, and the temperature of the enzymolysis is 50°C; the obtained enzymolysis product is added into 65% ethanol solution containing 0.1% (v / v) of acetic acid (v / v), high-vol...

Embodiment 3

[0038] A process for extracting anthocyanins from Pleurotus chinensis, comprising the following steps: taking pomegranate seed dregs with a water content of 50%, inoculating liquid mixed bacteria composed of Aspergillus niger, Aspergillus oryzae and Bacillus subtilis under aseptic conditions, mixing The inoculum amount of the bacteria was 5%; the inoculated pomegranate seed dregs were fermented and cultured for 3 days; the wavelength was 280nm and the light intensity was 30μW / cm 2 The fermented pomegranate seed dregs were irradiated with ultraviolet light for 20 minutes, then the cultivars of the mushroom were added, crushed, and the biological compound enzyme composed of cellulase and polyphenol oxidase was added for enzymolysis. The mass ratio of the enzyme to the enzymolysis solution 1.5:1000, enzymolysis for 72 hours, the temperature of enzymolysis is 45°C; the obtained enzymolysis product is added to 75% ethanol solution (v / v) containing 0.1% (v / v) of acetic acid according...

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Abstract

The invention discloses anthocyanin in Lepista sordida cultispecies and an extraction process of the anthocyanin. The extraction process comprises the following steps: inoculating pomegranate seed residues with the water content of 50% with liquid mixed bacteria consisting of aspergillus niger, aspergillus oryzae and bacillus subtilis under an aseptic condition; carrying out fermentation culture on the inoculated pomegranate seed residues for 2-5 days; after the fermented pomegranate seed residues are irradiated by ultraviolet light, adding the lepista sordida cultispecies for enzymolysis; andextracting in a high-voltage pulsed electric field to obtain the anthocyanin disclosed by the invention. The method disclosed by the invention is short in extraction time, high in extraction rate andhigh in purity of the obtained anthocyanin, can be widely applied to cosmetic products, makes up the blank of research and utilization of the anthocyanin in the edible fungi at present, provides a new way for development and utilization of the anthocyanin in the edible fungi, and has considerable economic benefits and profound social benefits.

Description

technical field [0001] The invention relates to the technical field of extracting natural pigments from edible fungi, in particular to an anthocyanin from the cultivated species of Amanita chinensis and its extraction method and application. Background technique [0002] Food pigments can be divided into two categories: natural pigments and chemical synthetic pigments. Synthetic pigments are widely used in the modern food industry because of their cheapness, stability, and easy coloring. However, many studies have shown that they are carcinogenic, damage human subcellular structures, and interfere with the normal functions of various active enzymes. Natural pigments have biological activities such as anti-oxidation, free radical scavenging, anti-mutation, anti-cancer, anti-virus, and lipid-lowering, and play a key role in the prevention of cardiovascular diseases, diabetes, and cancer. Therefore, the application and development of natural pigments are getting more and more ...

Claims

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Application Information

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IPC IPC(8): C07D311/62C12N1/14C12N1/20A61K8/49A61Q19/00A61Q19/08C12R1/685C12R1/69C12R1/125
CPCC07D311/62C12N1/14C12N1/20A61K8/498A61Q19/00A61Q19/08
Inventor 徐宁陆欢王春晖黄晓辉冯立国王小艳彭运祥
Owner HUNAN RES INST OF EDIBLE FUNGI
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