Extraction technology of mulberry anthocyanin

A mulberry anthocyanin and extraction process technology, applied in food science, organic chemistry and other directions, can solve the problem of low extraction rate, and achieve the effects of high extraction efficiency, improved extraction rate and mild reaction conditions

Pending Publication Date: 2021-11-02
GENEHAM PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for extracting anthocyanins in mulberries by using a novel enzymatic method to solve the problem that the extraction rate of traditional extraction methods is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A process for extracting mulberry anthocyanins, comprising the following steps:

[0026] Take fresh mulberries, wash them, drain them, beat at a speed of 9,000 rpm, and freeze-dry the slurry for later use; take another edible fungus chaff and beat them by ultrasonically breaking the wall, and break them 6 times, each time for 20 seconds, and every two adjacent times The interval is 8s, the ultrasonic power is 200W; the homogenate is placed in a constant temperature shaking incubator at 30°C for fermentation and culture, the shaking speed of the incubator is 200 rpm, shaking for 1.5 hours, centrifuged, and the supernatant is taken for later use; then edible Bacteria bran supernatant and freeze-dried mulberry slurry were mixed evenly with an appropriate amount of water, placed in a 50°C incubator and left to stand for 36 hours, and the resulting mixed solution, that is, the feed solution, was added with 90% ethanol and 1% citric acid in a volume ratio of 1: 1 Extraction i...

Embodiment 2

[0028] Take fresh mulberries, wash them, drain them, beat at a speed of 8,000 rpm, and freeze-dry the slurry for later use; take another edible fungus chaff and beat them by ultrasonically breaking the wall, and crush them 3 times, each time for 50 seconds, and every two adjacent times The interval is 10s, the ultrasonic power is 250W; put the homogenate in a constant temperature shaking incubator at 30°C for fermentation and culture, the shaking speed of the incubator is 150 rpm, shake for 3 hours, centrifuge, and take the supernatant for later use; then eat Bacteria bran supernatant and freeze-dried mulberry slurry were mixed evenly with an appropriate amount of water, placed in a 50°C incubator and left to stand for 36 hours, and the resulting mixed solution, that is, the feed solution, was added with 90% ethanol and 1% citric acid in a volume ratio of 1: 1 is extracted in the prepared extract solution, wherein the mass volume ratio of the feed solution and the extract solut...

Embodiment 3

[0030] A process for extracting mulberry anthocyanins, comprising the following steps:

[0031]Take fresh mulberries, wash them, drain them, beat at a speed of 10,000 rpm, and freeze-dry the slurry for later use; take another edible fungus chaff and beat them by ultrasonically breaking the walls, and crush them 4 times, each time for 30 seconds, and every two adjacent times The interval is 5s, the ultrasonic power is 300W; the homogenate is placed in a constant temperature shaking incubator at 30°C for fermentation and culture, the shaking speed of the incubator is 100 rpm, shaking for 6 hours, centrifuged, and the supernatant is taken for later use; then edible Bacteria bran supernatant and freeze-dried mulberry slurry were mixed evenly with an appropriate amount of water, placed in a 40°C incubator for 72 hours, and the resulting mixed solution, that is, the feed solution, was added with 90% ethanol and 1% citric acid in a volume ratio of 1: 1 Extraction is carried out in th...

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PUM

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Abstract

The invention discloses a novel technology for extracting anthocyanin in mulberries by using an enzyme method. The composition of mulberry cell walls is destroyed by using a mixed enzyme generated by fermentation of edible fungus chaff, so that the anthocyanin in cells is easy to dissolve out, and the extraction rate of the anthocyanin in the mulberries is improved. According to the extraction method, waste mushroom residues of edible mushrooms can be fully utilized, so that the production cost is reduced, a novel method is provided for extracting anthocyanin in mulberries, and the method is simple, easy to operate and low in production cost and has huge economic benefits.

Description

technical field [0001] The invention relates to an extraction technology of natural pigments, in particular to an extraction technology of mulberry anthocyanins, which belongs to the field of food. Background technique [0002] Food pigments can be divided into two categories: natural pigments and chemical synthetic pigments. Synthetic pigments are widely used in the modern food industry because of their cheapness, stability, and easy coloring. However, many studies have shown that they are carcinogenic, damage human subcellular structures, and interfere with the normal functions of various active enzymes. Natural food coloring widely exists in the flowers, leaves, fruits, and skins of plants. It is rich in sources, safe and non-toxic, and has a natural color tone. It can not only endow food with attractive colors, but also give people the ability to identify food visual flavor and taste threshold. Nutritional and health care functions, therefore, the application and develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62A23L5/43A23L29/00
CPCC07D311/62A23L5/43A23L29/035A23V2002/00A23V2250/2104A23V2200/044
Inventor 徐瑾黄海燕陈正收
Owner GENEHAM PHARMA CO LTD
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