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A kind of extraction method of tartary buckwheat flavonoids

An extraction method and tartary buckwheat flavonoid technology are applied in the field of extraction of tartary buckwheat flavonoids, which can solve the problems of low extraction efficiency and low purity, and achieve the effects of promoting precipitation, improving extraction rate and avoiding extraction.

Active Publication Date: 2022-05-03
云南八凯农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tartary buckwheat has the effects of lowering blood pressure and blood sugar. The active substances in tartary buckwheat are mainly tartary buckwheat flavonoids. The main components of tartary buckwheat flavonoids include quercetin and rutin, which can prevent arteriosclerosis, inhibit malignant cell growth, inhibit Platelet aggregation and other effects; At present, most of the extraction methods of tartary buckwheat flavonoids are directly reflux extraction with organic solvents, and the extraction efficiency and purity are low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Present embodiment is a kind of extraction method of tartary buckwheat flavonoids, and this extraction method comprises the following steps:

[0044] (a) drying and pulverizing tartary buckwheat seeds at 45-50° C. to obtain 100-200 mesh tartary buckwheat powder;

[0045] (b) according to the mass ratio of tartary buckwheat powder and immobilized enzyme is 100: 1, tartary buckwheat powder and immobilized enzyme are mixed to obtain a mixed material, wherein the immobilized enzyme consists of 20 parts of cellulase and 1 part of pectinase Composed of 12 parts of hemicellulase, the activity of cellulase is 2000U / g, the activity of pectinase is 2000U / g, and the activity of hemicellulase is 3000U / g;

[0046] (c) According to the mass ratio of the mixed material and 40% ethanol solution is 1:12, place the mixed material in 40% ethanol solution for extraction and filtration, and collect the filtrate, wherein the extraction temperature is 30°C and the time is 5h , the pH is 5.5;...

Embodiment 2

[0049] Present embodiment is a kind of extraction method of tartary buckwheat flavonoids, and this extraction method comprises the following steps:

[0050] (a) drying and pulverizing tartary buckwheat seeds at 45-50° C. to obtain 100-200 mesh tartary buckwheat powder;

[0051] (b) According to the mass ratio of tartary buckwheat powder and immobilized enzyme is 100:5, tartary buckwheat powder and immobilized enzyme are mixed to obtain a mixed material, wherein the immobilized enzyme consists of 10 parts of cellulase and 5 parts of pectinase Composed of 8 parts of hemicellulase, the activity of cellulase is 2000U / g, the activity of pectinase is 2000U / g, and the activity of hemicellulase is 3000U / g;

[0052] (c) According to the mass ratio of the mixed material to 50% ethanol solution is 1:8, place the mixed material in 50% ethanol solution for extraction and filtration, and collect the filtrate, wherein the extraction temperature is 45°C and the time is 3h , pH is 3.5;

[00...

Embodiment 3

[0055] Present embodiment is a kind of extraction method of tartary buckwheat flavonoids, and this extraction method comprises the following steps:

[0056] (a) drying and pulverizing tartary buckwheat seeds at 45-50° C. to obtain 100-200 mesh tartary buckwheat powder;

[0057] (b) According to the mass ratio of buckwheat powder and immobilized enzyme, tartary buckwheat powder and immobilized enzyme are mixed to obtain a mixed material, wherein the immobilized enzyme consists of 15 parts of cellulase and 3 parts of pectinase Composed of 10 parts of hemicellulase, the activity of cellulase is 2000U / g, the activity of pectinase is 2000U / g, and the activity of hemicellulase is 3000U / g;

[0058] (c) According to the mass ratio of the mixed material and 45% ethanol solution is 1:10, place the mixed material in 45% ethanol solution for extraction and filtration, and collect the filtrate, wherein the extraction temperature is 40°C and the time is 4h , pH is 4.5;

[0059] (d) Evaporat...

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Abstract

The invention discloses a method for extracting tartary buckwheat flavonoids, which comprises the following steps: drying and pulverizing tartary buckwheat seeds to obtain tartary buckwheat powder; mixing tartary buckwheat powder with immobilized enzyme to obtain a mixed material, wherein the immobilized The enzymes include cellulase, pectinase and hemicellulase; the mixed material is placed in an organic solution for extraction and filtration, and the filtrate is collected; the filtrate is evaporated, concentrated, centrifuged and dried to obtain tartary buckwheat flavonoids; the extraction method of the present invention The addition of immobilized enzymes can destroy the cellulose and pectin in buckwheat seeds, promote the precipitation of flavonoids in buckwheat, and avoid the encapsulation of pectin mucus to inhibit the extraction of active ingredients; The limitation of the type, dosage and extraction temperature of enzyme significantly improved the extraction rate of tartary buckwheat flavonoids.

Description

technical field [0001] The invention relates to the technical field of extraction of tartary buckwheat flavonoids, in particular to a method for extracting tartary buckwheat flavonoids. Background technique [0002] Tartary buckwheat (F. tataricum) is an annual herbaceous plant belonging to the genus Fagopyrum Mil of the Polygonaceae family. Tartary buckwheat is rich in nutrition, and its protein, fat, vitamins and trace elements are generally higher than those of rice, wheat and corn. Tartary buckwheat also contains special nutrients such as rutin that other food crops do not have, and has medical functions such as auxiliary treatment of cardiovascular and cerebrovascular diseases, hypertension, diabetes, cancer, heat-clearing, detoxifying and anti-inflammatory. In recent years, with the improvement of people's living standards, the development and utilization of tartary buckwheat has set off an upsurge in China's food and pharmaceutical industries. The development of tart...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/70
CPCA61K36/70A61K2236/19A61K2236/15A61K2236/333A61K2236/53A61K2236/51
Inventor 吴剑锋
Owner 云南八凯农业开发有限公司