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Method for extracting and purifying anthocyanin of edible vitis davidii callus cells

A callus and thorny grape technology, applied in the field of extraction and purification of anthocyanins from edible thorny grape callus cells, to achieve strong antioxidant capacity, low cost, and high purification yield

Pending Publication Date: 2021-10-01
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main reports on the extraction and purification of anthocyanins are concentrated on grape pomace, etc., and no reports on the extraction, separation and purification of anthocyanins from thorn grape cells have been seen. The present invention obtains food-grade Purification of anthocyanins provides technical support for large-scale and industrial anthocyanin extraction through thorny grape cell culture, and has broad application prospects in food, medicine, cosmetics and other fields

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Cultivation and acquisition of thorny grape callus cells

[0032] Using plant tissue culture technology, the purple red thorny grape callus cells were cultured in MS solid medium supplemented with 1.0mg / mL 2,4-D, 30g / L sugar, and 6g / L agar powder, and cultured for 30-35 days. Fully mature, anthocyanin-rich grape callus cells can be obtained. The water content of the callus cells of thorny grapes is very high, and it needs to be made into dry products to facilitate the extraction of anthocyanins.

[0033] 2. Pretreatment of grapevine callus cells

[0034] The obtained thorny grape callus cells were taken out from the culture flask, the medium was removed, and fresh samples of the thorny grape callus cells were collected. The collected thorny grape callus cells were quickly frozen with liquid nitrogen for 5-6 minutes, then transferred to a freeze dryer, and freeze-dried for 72 hours at -45°C-50°C, vacuum degree 15Pa, and after being taken out, the thorny grape callus...

Embodiment 2

[0060] 1. Cultivation and acquisition of thorny grape callus cells

[0061] Using plant tissue culture technology, the purple red thorny grape callus cells were cultured in MS solid medium supplemented with 1.0mg / mL 2,4-D, 30g / L sugar, and 6g / L agar powder, and cultured for 30-35 days, that is Fully mature, anthocyanin-rich grape callus cells can be obtained. The water content of the callus cells of thorny grapes is very high, and it needs to be made into dry products to facilitate the extraction of anthocyanins.

[0062] 2. Pretreatment of grapevine callus cells

[0063] The obtained thorny grape callus cells were taken out from the culture flask, the medium was removed, and fresh samples of the thorny grape callus cells were collected. The grape thorn callus cells were collected and dried in a low-temperature vacuum dryer at a temperature of 45° C. and a vacuum degree of 35 Pa. The grape thorn callus cells were dried to constant weight to obtain dry grape thorn callus cell...

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PUM

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Abstract

The invention provides a method for extracting and purifying anthocyanin of edible vitis davidii callus cells, which is used for extracting and purifying the edible anthocyanin by taking the vitis davidii callus cells as raw materials for the first time. For the first time, the edible anthocyanin is extracted and purified from the vitis davidii callus cells. The edible anthocyanin is obtained through the steps of obtaining vitis davidii callus cells, pretreating the vitis davidii callus cells, preparing an anthocyanin extracting solution, filtering the anthocyanin extracting solution, concentrating the anthocyanin extracting solution, detecting an anthocyanin concentrated solution, purifying and eluting anthocyanin, obtaining purified anthocyanin and the like in sequence. The method disclosed by the invention has the remarkable characteristics of good extraction effect and high purity on the anthocyanin of the vitis davidii callus cells, the extracting agent adopts food-grade ethanol and food-grade citric acid as a mixed extraction solvent, the use amount of the solvent is small, toxic substance residues are avoided, conditions for producing safe edible anthocyanin are provided, meanwhile, the vitis davidii callus cells are adopted as a natural anthocyanin extraction material, and the material has the characteristics of annual and all-weather production, stable yield, artificial controllability and the like.

Description

【Technical field】 [0001] The invention belongs to the technical field of extracting and purifying plant natural bioactive substances, and in particular relates to a method for extracting and purifying anthocyanins from edible thorny grape callus cells. 【Background technique】 [0002] Anthocyanin is a kind of natural food coloring, which is safe and non-toxic. Although anthocyanins widely exist in natural plants, there are limitations in relying on natural plants to extract anthocyanins. At present, the extraction of grape anthocyanins mainly comes from grape pomace in the wine industry, but grape pomace has high sugar content, high protein, and many impurities, which has the disadvantages of high cost and time-consuming non-toxic separation, and the source of grape pomace Restricted by the market, climate and other conditions, the development space is limited. With the development of the food industry and people's emphasis on food safety, the demand for anthocyanins in foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C12N5/04
CPCC07D311/62C12N5/04
Inventor 赖呈纯张静赖恭梯潘红黄贤贵高慧颖王琦
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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