Extraction optimization method of total flavonoids of fresh gingers

An optimization method, the technology of total flavonoids, is applied in the direction of food extraction, food ingredients as antimicrobial preservation, pharmaceutical formulations, etc. It can solve the problems of non-large-scale production, high production cost, and solution waste, so as to achieve less consumption and ensure The effect of high purity and extraction efficiency

Inactive Publication Date: 2021-02-26
南京泽朗医药技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned extraction method mainly uses ethanol and methanol with different high concentrations, which will cause a large degree of solution waste, high production cost, and pressure on the environment, and is not suitable for the development of large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of extraction optimization method of ginger total flavonoids, its preparation method comprises the following steps:

[0028] Rinse the ginger with clean water, cut it into thin slices, dry it with air at 40°C, pass it through a 40-mesh sieve to avoid the sun and store it after crushing; weigh 5 parts of 2g ginger powder, and add the concentration of 10%, 20%, 30%, 40%, 50% ethanol aqueous solution, placed in a water bath and heated to 50°C, adjusted the pH value to 5.0 with 0.1mol / L HCl and NaOH solution; added 1% cellulase , keep the constant temperature enzymatic hydrolysis extraction for 2 hours, inactivate the enzyme in a boiling water bath for 10 minutes, centrifuge at a speed of 4000r / min for 10 minutes, take the supernatant for measurement; concentrate under reduced pressure to recover ethanol, and vacuum dry to obtain the total flavonoid extract.

Embodiment 2

[0030] A kind of extraction optimization method of ginger total flavonoids, its preparation method comprises the following steps:

[0031] Rinse the ginger with clean water, cut it into thin slices, blow dry at 40°C, pass through a 40-mesh sieve and store it in the sun; weigh 5 parts of 2g ginger powder, add a 30% ethanol aqueous solution according to the solid-to-liquid ratio of 1:20 , placed in a water bath and heated to 30°C, 40°C, 50°C, 60°C, and 70°C, then adjusted the pH value to 5.0 with 0.1mol / L HCl and NaOH solution; added 1% cellulase, After maintaining constant temperature for enzymatic hydrolysis and extraction for 2 hours, inactivate the enzyme in a boiling water bath for 10 minutes, centrifuge at 4000 r / min for 10 minutes, and take the supernatant for determination; concentrate under reduced pressure to recover ethanol, and vacuum dry to obtain the total flavonoid extract.

Embodiment 3

[0033] A kind of extraction optimization method of ginger total flavonoids, its preparation method comprises the following steps:

[0034] Rinse the ginger with clean water, cut it into thin slices, dry it with air at 40°C, pass it through a 40-mesh sieve and store it in the sun; weigh 5 parts of 2g ginger powder, add ethanol with a concentration of 30% according to the solid-to-liquid ratio of 1:20 Aqueous solution, after heating to 50°C in a water bath, adjust the pH value to 5.0 with 0.1mol / L HCl and NaOH solution; add 0.5%, 1%, 1.5%, 2%, 2.5% cellulase , keep the constant temperature enzymatic hydrolysis extraction for 2 hours, inactivate the enzyme in a boiling water bath for 10 minutes, centrifuge at a speed of 4000r / min for 10 minutes, take the supernatant for measurement; concentrate under reduced pressure to recover ethanol, and vacuum dry to obtain the total flavonoid extract.

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PUM

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Abstract

The invention provides an extraction optimization method of total flavonoids of fresh gingers. The method comprises the following steps: washing fresh gingers with clear water, slicing the washed fresh gingers into thin slices, and performing forced air drying at 40 DEG C, pulverizing, screening with a 40-mesh sieve, and storing in a dark place; weighing 2 g of the obtained fresh ginger powder, adding 40 mL of an ethanol solution at a concentration of 30%, placing the material in awater bath kettle, performing heating to 50 DEG C, adjusting a pH value to 5.0 with 0.1 mol/L of HCl and NaOH solutions, adding 1% of cellulase, performing an enzymolysis extraction at a constant temperature for 2 h, an enzyme deactivation in a boiling water bath for 10 min and centrifuging at a speed of 4,000 r/min for 10 min, taking a supernatant for determining, performing a reduced pressure concentration, recovering ethanol, and performing vacuum drying to obtain a total flavonoid extract. The method guarantees quality of the total flavonoids of fresh gingers to the maximum extent, has a low consumption of an organic solvent, has a high extraction efficiency, is environmentally-friendly and energy-saving, and can conduct a large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of plant deep processing, in particular to an extraction and optimization method for total flavonoids of ginger. Background technique [0002] Ginger is a herb of the Zingiberaceae family and one of the traditional seasonings commonly used in my country. Studies have proved that ginger contains biologically active ingredients such as ginger oil, gingerol, flavonoids and polysaccharides, which have antibacterial, antioxidative, and blood lipid-lowering functions. Among them, flavonoids widely exist in natural products, which are a class of compounds with 2-phenylchromone structure, which can improve the permeability of blood vessels, reduce blood fat and cholesterol, prevent and treat hypertension in the elderly, and are increasingly accepted by people. A natural active ingredient. Studies have shown that the flavonoids in ginger are mainly dihydroxyflavone, and its extract has good antioxidant activity, ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/9068A61P39/06A23L3/3472
CPCA23L3/3472A23V2002/00A61K36/9068A61K2236/19A61K2236/333A61P39/06A23V2200/10A23V2250/2116A23V2300/14
Inventor 苏刘花
Owner 南京泽朗医药技术有限公司
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