Method for preparing natural hesperidin through biological fermentation and extraction

A bio-fermentation and hesperidin technology, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, sugar derivative preparation, etc., can solve the problems of slow extraction rate, easy temperature rise, unfavorable hesperidin stability, etc.

Pending Publication Date: 2021-07-06
WUHAN HUASWEET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the Soxhlet extraction method is simple to operate, but the extraction rate is slow and the solvent consumption is large.
Microwave extraction and ultrasonic extraction are less harmful to the environment, but the temperature is easy to rise and difficult to control during the extraction process, which is not conducive to the stability of he

Method used

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  • Method for preparing natural hesperidin through biological fermentation and extraction
  • Method for preparing natural hesperidin through biological fermentation and extraction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare the culture medium in the fermenter, soluble starch 10g / L, glycerin 2g / L, soybean meal 10g / L, yeast powder 5g / L, soybean polypeptide powder 1.5g / L, dibutylhydroxytoluene 0.1g / L, magnesium sulfate 0.1g / L, zinc chloride 0.05g / L; fresh orange peel and culture medium were mixed according to the ratio of 1:1, the steam pressure was increased to 0.5 MPa, and the pressure was maintained at this pressure for 6min, and then a large amount of steam was introduced at one time. pressure, always raise the pressure to 1.0MPa, and blast; in the growth stage of the bacteria, inoculate the fermenter with 1% inoculum of Aspergillus niger ATCC16404, 1% of inoculation with Aspergillus oryzae ATCC 42149, and 1% of inoculum with subtilis Bacillus ATCC6051, 1% inoculum amount was used to inoculate yeast ATCC 9763, the temperature was controlled at 30°C, the ventilation volume was 0.3VVM, and the culture time was 18 hours; the ventilation volume was adjusted to 0.2VVM, and the pH value ...

Embodiment 2

[0030] Prepare the culture medium in the fermenter, soluble starch 10g / L, glycerin 2g / L, soybean meal 10g / L, yeast powder 5g / L, soybean polypeptide powder 1g / L, dibutylhydroxytoluene 0.1g / L, magnesium sulfate 0.1 g / L, zinc chloride 0.05g / L; fresh orange peel and culture medium are mixed according to the ratio of 1:1, and the steam is boosted to 1.0MPa before blasting; in the growth stage of the bacteria, the inoculum is inoculated according to 1% of the inoculum Aspergillus niger ATCC16404, 1% of the inoculum was inoculated with Aspergillus oryzae ATCC 42149, 1% of the inoculum was inoculated with Bacillus subtilis ATCC 6051, 1% of the inoculum was inoculated with yeast ATCC 9763, the temperature was controlled at 30°C, the ventilation rate was 0.3VVM, and the culture time 18 hours; in the enzymatic hydrolysis stage of orange peel, adjust the ventilation rate to 0.2VVM, adjust the pH value to 4.0, first control the temperature at 15°C, and maintain it for 6 hours, then adjust t...

Embodiment 3

[0032] Configure the culture medium in the fermenter, soluble starch 12g / L, glycerin 3g / L, soybean meal 12 g / L, yeast powder 8 g / L, soybean polypeptide powder 1.5g / L, dibutylhydroxytoluene 0.15 / L, sulfuric acid Magnesium 0.15g / L, zinc chloride 0.08g / L; fresh orange peel and culture medium are mixed according to the ratio of 1:1.2, the steam is pressurized to 0.7 MPa, and the pressure is maintained at this pressure for 8 minutes, and then a large amount of steam is injected at one time Boost the pressure, raise the pressure to 1.2MPa, and then blast; in the growth stage, inoculate the fermenter with 2% inoculum of Aspergillus niger ATCC16404, 2% of inoculation with Aspergillus oryzae ATCC 42149, 2% of inoculum Inoculate Bacillus subtilis ATCC 6051, inoculate yeast ATCC 9763 with 1.5% inoculum, control the temperature at 35°C, aeration 0.5VVM, and cultivate for 24 hours; during the enzymatic hydrolysis stage of orange peel, adjust the aeration to 0.3VVM and adjust the pH value 5...

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Abstract

The invention discloses a method for preparing natural hesperidin through biological fermentation and extraction. Firstly, a fermentation culture solution is prepared, and is mixed with fresh tangerine peel or orange peel; then steam explosion treatment is performed, the material is inoculated with microorganisms and culture is performed, then parameters such as temperature and ventilatory capacity are adjusted for enzymolysis, crystallizing is performed after the enzymolysis is completed, and filtering is performed to obtain the natural hesperidin. The yield of the natural hesperidin can reach 42%. According to the method, the fresh tangerine peel or orange peel is directly used as the raw material, and operations of drying, crushing and the like are not needed, so that degradation of the hesperidin under the high-temperature condition in an extraction stage is avoided, the pollution of alkali liquor such as lime water to the environment is also avoided, the equipment requirement in the whole process is simple, the process flow is short, and the extraction yield of the hesperidin is high.

Description

technical field [0001] The invention relates to plant extraction technology, in particular to a technical field, in particular to a method for preparing natural hesperidin through biological fermentation extraction. Background technique [0002] Hesperidin is a natural functional component with various biological activities, which is widely used in the fields of medicine, food and chemical industry. Hesperidin has many functions such as maintaining normal osmotic pressure of blood vessels, enhancing capillary toughness, lowering cholesterol, regulating immunity, and anti-cancer and anti-tumor. Hesperidin widely exists in orange peel and orange peel, and the efficient and environmentally friendly extraction of hesperidin from orange peel and orange peel is of great significance for improving the added value of the citrus industry. At the same time, hesperidin is the raw material for the synthesis of new sweetener neohesperidin dihydrochalcone. [0003] At present, the main ...

Claims

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Application Information

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IPC IPC(8): C07H1/06C07H1/08C07H17/07C12N1/20C12N1/16C12N1/14C12R1/685C12R1/69C12R1/125
CPCC07H1/06C07H1/08C07H17/07C12N1/20C12N1/16C12N1/14
Inventor 谢新春王红波胡思前王亚珍黄冬云万伟雄谢一溉
Owner WUHAN HUASWEET
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