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Novel process for preparing gallnut tannin

A technology of gallic tannin and new process, applied in biochemical equipment and methods, microorganisms, bacteria, etc., can solve the problems of many impurities, high price, easy to rot and so on

Active Publication Date: 2020-08-07
北京北农科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among these methods, supercritical extraction has a low critical temperature, which can better ensure that the active ingredients do not change, and is especially suitable for those ingredients that are highly sensitive to heat and easy to be oxidized and decomposed. However, this method requires high equipment and is expensive. The cost is also high, and it is difficult to scale up in actual production; although the water extraction method saves energy and is easy to operate, because gallnuts contain water-soluble resins, proteins, and starches, they become soft and easy to rot after soaking in water, especially at high temperatures. Therefore, the content of tannins obtained by direct water extraction is low; although ultrasonic extraction technology can improve its extraction efficiency, there are still shortcomings such as ultrasonic blank areas, power is difficult to match with the volume of the jar, and there are many impurities in the extract; solvent extraction, although it can Improve extraction efficiency, but there are also problems such as environmental pollution and solvent loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Activation and fermentation of strains: medium: 20g / L sucrose, 20g / L yeast extract, 6g / L sodium acetate, 2g / L dipotassium hydrogen phosphate, 1.5g / L diammonium hydrogen citrate, 0.5g magnesium sulfate / L, manganese sulfate 0.2g / L, Tween 80 1g / L, pH6.5, sterilized at 121°C for 20min; culture conditions, 35°C, static culture for 24h, to obtain fermentation broth;

[0040] 2. 500g gallnuts were crushed to obtain powder, 50g dried leaves of Salmonella were crushed, passed through a 30-mesh sieve, and set aside;

[0041] 3. Mix 500g gallnut powder, 50g leaf powder and 5000ml 35°C pure water to obtain a mixed solution, and stir for 2 hours;

[0042] 4. Add 500ml of the fermentation broth in step 1 to the above mixed solution, keep it at 35°C, and let it ferment for 24 hours;

[0043] 5. Centrifuge the fermentation liquid, wash the bacteria sludge with pure water 3 times, and obtain the supernatant and residue residue;

[0044] 6. Adsorption loading, AB-8 resin column packi...

Embodiment 2

[0050] 1, bacterial classification activated fermentation: with embodiment 1;

[0051] 2. 750g gallnuts were crushed to obtain powder, 50g dried leaves of Salmonella were crushed, passed through a 30-mesh sieve, and set aside;

[0052] 3. Mix 750g gallnut powder, 50g leaf powder and 7500ml 35°C pure water to obtain a mixed solution, and stir for 2 hours;

[0053] 4. Add 750ml of the fermentation broth in step 1 to the above mixed solution, keep it at 35°C, and let it ferment for 24 hours;

[0054] 5. Centrifuge the fermentation broth, wash the bacteria sludge with pure water 3 times, and obtain the supernatant and residue;

[0055] 6. Sample loading by adsorption, same as in Example 1;

[0056] 7. Wash with water. After loading the sample, adjust the pure water with a pH value of 4.8 with hydrochloric acid, and elute with 5 column volumes. The flow rate: 2 times the column volume / hour;

[0057] 8. Ethanol elution, 3 times column volume 85% ethanol, elution, flow rate: 2 tim...

Embodiment 3

[0061] 1, bacterial classification activated fermentation: with embodiment 1;

[0062] 2. 600g gallnuts were crushed to obtain powder, 50g dried leaves of Salmonella were crushed, passed through a 30-mesh sieve, and set aside;

[0063] 3. Mix 600g gallnut powder, 50g leaf powder and 4000ml 35°C pure water to obtain a mixed solution, and stir for 2 hours;

[0064] 4. Add 480ml of the fermentation broth in step 1 to the above mixed solution, keep it at 35°C, and let it ferment for 24 hours;

[0065] 5. Centrifuge the fermentation broth, wash the bacteria sludge with pure water 3 times, and obtain the supernatant and residue;

[0066] 6. Sample loading by adsorption, same as in Example 1;

[0067] 7. Wash with water. After the sample is loaded, adjust the pure water with a pH value of 5.0 with hydrochloric acid, and elute with 4 column volumes. The flow rate: 2 times the column volume / hour;

[0068] 8. Ethanol elution, 3 times column volume 83% ethanol, elution, flow rate: 2 t...

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PUM

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Abstract

The invention relates to a novel process for preparing gallnut tannin by taking gallnut as a raw material. According to the process, the endophytic lactobacillus plantarum is applied to preparation ofthe gallnut tannin, and fermentation metabolism of the lactobacillus plantarum is utilized, so that the content of the gallnut tannin in the fermentation liquor is increased by about 10%, the gallnuttannin in the gallnut is extracted more thoroughly, and the yield of the gallnut tannin is effectively increased. The supernatant obtained by centrifuging fermentation liquor is adsorbed and purifiedby AB-8 macroporous resin, 80% ethanol elution parts are collected, and gallnut tannin with the content of 90% or above can be prepared in one step.

Description

[0001] Technical field: the present invention relates to a new preparation process of Galla tannin. In particular, it relates to a preparation process of using endogenous plant lactobacillus fermentation culture to increase the content of Galla tannin in the extract and further purifying it through macroporous adsorption resin. Background technique: [0002] Galla gall is a kind of gall formed by aphids of the family Galliaceae parasitizing on the leaves of the genus Saltwood. Its main component is tannin, with a content of more than 70%. It has the effects of astringing the lungs, astringent intestines, hemostasis, and detoxification, and is a commonly used Chinese medicinal material. Galla tannins are widely used in medicine, chemical industry, food and so on. [0003] Tannins, also known as tannins, are a class of polyphenolic compounds with complex structures widely present in the plant kingdom. Tannins can be divided into hydrolyzed tannins, condensed tannins and comple...

Claims

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Application Information

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IPC IPC(8): C12P19/02C12N1/20C12R1/25
CPCC12N1/20C12P19/02
Inventor 乔富强金忠辉李冬青乔琳王辉焦春昱李志敏
Owner 北京北农科技有限公司
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