Preparation and application of effective part of purple yam peel refined pigment

A technology of effective parts and pigments, applied in the fields of food, skin care products and medicine, can solve the problems of inability to deeply probe the composition and use of pigments in purple yam peel, inability to guarantee the quality of pigments, inability to know the composition, etc., and achieve easy quality control. , The effect of relieving visual fatigue and preventing visual fatigue

Active Publication Date: 2020-11-27
泉州富强食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing research still stays at crude extracts (a method for extracting anthocyanins from purple yam skin, publication number CN104356107A), but whether the prepared substances are anthocyanins or anthocyanins has neither been verified nor confirmed. content determination, let alone knowing the composition, referring to the

Method used

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  • Preparation and application of effective part of purple yam peel refined pigment
  • Preparation and application of effective part of purple yam peel refined pigment
  • Preparation and application of effective part of purple yam peel refined pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 The selection of extraction solvent in the refined pigment of purple yam bark

[0041] Add 50% ethanol solution to the purple yam skin according to the mass 1:1 to prepare two parts, and then add deionized water, 50% ethanol, polyethylene glycol 400-water ( 1:4) soaking, and under the condition of avoiding light, ultrasonic assisted extraction twice, 1 hour each time, the extract was first filtered with gauze, and then filtered with an ultrafiltration membrane with a pore size of 2nm. The filtrate was concentrated under reduced pressure to a volume of 30% of the volume of the extract, centrifuged to remove precipitated particles, and 20 mL of supernatant was taken respectively to measure the content of anthocyanins in the extract respectively.

[0042]The study found that it is difficult to filter the extract obtained by using deionized water as the extractant, especially the ultrafiltration process, because the extract contains more impurities and mucus; The...

Embodiment 2

[0043] Example 2 Preparation of the effective fraction in the refined pigment of purple yam peel

[0044] Add 1 times the concentration of 50% ethanol solution to 5kg of purple yam processing by-product skin, grind it with a fruit and vegetable juicer (the operation of the fruit and vegetable juicer is in the grinding gear), and then add 1 times the weight of the purple yam skin The amount of polyethylene glycol 400-water (1:4) soaked, protected from light, placed in an ultrasonic extraction device to extract twice (frequency 40KHz, temperature 25-30 degrees), each time for 1 hour; the solution was first filtered through gauze, combined, Ultrafiltration (ultrafiltration membrane aperture is 2nm) then; Filtrate is concentrated under reduced pressure to solution volume and is 30% of former solution volume; Gained reclaimed solution adds 1 times amount of distilled water or deionized water, centrifuges or filters, and removes precipitated part, solution Add it to the chromatograp...

Embodiment 3

[0045] Example 3 Determination of anthocyanins in 30% eluted parts of Zihuai yam bark

[0046] Take 10g of purple yam skin, grind it with a mortar, wash it with 1wt% hydrochloric acid-methanol solution into a beaker, extract it with ultrasound at 40°C for 1 hour, cool it down to 50mL, centrifuge at 4000r / min for 10min, and take 2mL supernatant In two 10mL stoppered test tubes, use pH 1.0 and pH 4.5 buffer solutions to make up to the mark respectively. Before the measurement, use a UV spectrophotometer to scan in the range of 250-600nm to measure the maximum absorption wavelength of the solution to be tested. Measure its absorbance value A at its maximum absorption wavelength and wavelength 700nm respectively λmax and A 700 .

[0047] Take 0.1g of the effective part of the refined pigment in the purple yam peel prepared in Example 2, make it into a 1mg / mL solution, and measure the absorbance value A according to the above measurement method. λmax and A 700 , and then calcul...

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Abstract

The invention discloses preparation and application of an effective part of a purple yam peel refined pigment, and belongs to the technical field of food, cosmetics and medicines. The composition of the refined pigment in the purple yam peel comprises eight anthocyanin components consisting of four aglycones which are cyanidin, two aglycones which are paeonia lactiflora pigment and two aglycones which are delphinidin. The refined pigment can be used as an edible pigment or a food ingredient in cakes, bread, western pastries, wines, seasonings and beverages, or can be used as a natural pigmentin lipsticks, lip gloss and cosmetics, and can be used in various preparations for preventing and relieving asthenopia and protecting cardiovascular systems.

Description

technical field [0001] The invention relates to the preparation and application of the effective part of the refined pigment of purple yam skin, and belongs to the technical fields of food, skin care products and medicine. Background technique [0002] Purple yam, also known as purple ginseng potato and purple yam, is the root tuber of perennial herbaceous vines of the Dioscoreaceae genus Dioscorea. Distributed in Guangdong, Hainan, Guangxi, Hunan, Hubei, Fujian, Sichuan, Yunnan, Guizhou, and Jiangxi, and also in other tropical regions of Asia. At present, it has been widely cultivated in Guangxi, Fujian, Zhejiang and other provinces. Studies have shown that purple yam is rich in starch, protein, polysaccharide, polyphenol, saponin, choline and other functional components that are beneficial to human health. Health functions such as vascular diseases and neurological diseases. Compared with ordinary yam, purple yam contains anthocyanins or anthocyanins, which have strong a...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/54A21D2/14A21D2/18A21D2/34A21D2/36A23L5/43A61K8/9794A61K36/8945A61P9/00A61P9/14A61P27/02A61Q1/04A61Q1/06A61Q1/08A61Q1/10A61Q1/12
CPCC09B61/00C09B67/0096A61K36/8945A61P9/14A61P9/00A61P27/02A61K8/9794A61Q1/06A61Q1/04A61Q1/08A61Q1/12A61Q1/10A23L5/43A21D2/34A21D2/181A21D2/14A21D2/366
Inventor 郑宗平王宝贝李建民郭凤仙陈洪彬陈阳马丽娜李春辉李金贵李福龙
Owner 泉州富强食品有限公司
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