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Preparation method of asparagus flavone in asparagus leftovers

A technology of asparagus leftovers and asparagus, which is applied in the direction of medical formulas, plant raw materials, medical preparations containing active ingredients, etc., and can solve the problems of low product purity and low extraction rate

Inactive Publication Date: 2021-06-08
四川工大西南食品研究有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of these methods have the problems of low product purity and low extraction rate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of asparagus flavonoids in asparagus leftovers, comprising the following steps:

[0022] Step 1, raw material asparagus leftovers, after drying the water, pulverize through a pulverizer, and pass through an 80-mesh sieve to obtain dry asparagus powder;

[0023] Step 2, mix the asparagus powder obtained in step 1, pectinase and water in a certain proportion, wherein the amount of pectinase added is 1% of the mass of the asparagus powder, mix evenly and place in a constant temperature shaker at 30°C , enzymatic hydrolysis with closed vibration at conventional speed, and the enzymatic hydrolysis time is 40 minutes. After the reaction is completed, take out the enzymatic solution and centrifuge for 15 minutes, and absorb the supernatant for later use;

[0024] Step 3, mix the clear liquid obtained in step 2 with ethanol solvent at a ratio of 70:1, and turn on the ultrasonic wave for auxiliary extraction; the ultrasonic power is 650kW, the extraction te...

Embodiment 2

[0029] Step 1, raw material asparagus leftovers, after drying the water, pulverize through a pulverizer, and pass through an 80-mesh sieve to obtain dry asparagus powder;

[0030] Step 2, mix the asparagus powder obtained in step 1, pectinase and water in a certain proportion, wherein the amount of pectinase added is 5% of the mass of the asparagus powder, mix evenly and place it in a constant temperature shaker at 50°C , enzymatic hydrolysis with closed vibration at a conventional rotational speed, and the enzymatic hydrolysis time is 60 minutes. After the reaction is completed, take out the enzymatic solution and centrifuge for 15 minutes, and absorb the supernatant for later use;

[0031] Step 3, mix the clear liquid obtained in step 2 with ethanol solvent at a ratio of 90:1, and turn on the ultrasonic wave for auxiliary extraction; the ultrasonic power is 850kW, the extraction temperature is 80°C, and the extraction time is 60min.

[0032] Step 4, after the extraction is ...

Embodiment 3

[0036] Step 1, raw material asparagus leftovers, after drying the water, pulverize through a pulverizer, and pass through an 80-mesh sieve to obtain dry asparagus powder;

[0037] Step 2, mix the asparagus powder obtained in step 1, pectinase and water in a certain proportion, wherein the amount of pectinase added is 3% of the mass of the asparagus powder, mix evenly and place in a constant temperature shaker at 40°C , Enzymolysis was carried out by closed oscillation at a conventional rotational speed, and the enzymolysis time was 50 minutes. After the reaction is completed, take out the enzymatic solution and centrifuge for 15 minutes, and absorb the supernatant for later use;

[0038] Step 3, mix the clear liquid obtained in step 2 with ethanol solvent at a ratio of 80:1, and turn on the ultrasonic wave for auxiliary extraction; the ultrasonic power is 750kW, the extraction temperature is 85°C, and the extraction time is 80min.

[0039] Step 4, after the extraction is comp...

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PUM

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Abstract

The invention discloses a preparation method of asparagus flavone in asparagus leftovers and relates to the technical field of food processing. The preparation method comprises the following steps of drying the raw material asparagus leftovers to remove water, pulverizing by a pulverizer, and sieving by a 70-100-mesh sieve to obtain dry asparagus powder; mixing the obtained asparagus powder, pectinase and water according to a certain proportion, uniformly mixing, putting into a constant-temperature shaking table, and carrying out closed oscillation enzymolysis at a certain temperature and rotating speed; after the reaction is completed, taking out and centrifuging, and sucking supernatant for later use; mixing the obtained supernatant with an ethanol solvent according to a certain proportion, and starting ultrasonic waves to carry out auxiliary extraction; after the extraction is finished, carrying out suction filtration by using a circulating multipurpose vacuum pump to obtain filtrate, and carrying out vacuum concentration on the obtained filtrate to obtain thick paste; carrying out dynamic adsorption treatment on the obtained thick paste by adopting NKA macroporous resin; eluting the adsorbed flavone by adopting an ethanol solvent with a certain concentration; and collecting the eluent, concentrating under reduced pressure, and freeze-drying the concentrated solution. The preparation efficiency, the extraction yield and the product purity of the product are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing asparagus flavonoids from asparagus leftovers. Background technique [0002] The scientific name of asparagus is Shi Diaobo, also known as Asparagus, Wenshanzhu, etc. It is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae. Asparagus is a health-care vegetable with excellent texture and rich nutrition, which is rich in various active ingredients and trace elements. Active ingredients such as aspartic acid, lysine, flavonoids, rutin, corticosteroids, mannan, saponins, polysaccharides, and folic acid. Among them, asparagus flavonoids are its main functional components. A large number of studies have shown that asparagus flavonoids have the functions of scavenging free radicals in the human body, anti-aging, enhancing the body's immunity, and anti-tumor. my country's asparagus is mainly exported in the form of canned and qui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/8965A23L19/00
CPCA61K36/8965A61K2236/19A61K2236/333A61K2236/51A23L19/09
Inventor 杨晓春吴新春卢卫红马莺张英春王荣春王傲张硕
Owner 四川工大西南食品研究有限责任公司