Areca-nut core extract as well as preparation method and application thereof

A technology of extract and betel nut, applied in the field of betel nut core extract and preparation thereof, can solve the problems of affecting taste, strong sweet aroma of betel nut core extract, affecting betel nut flavor, etc., achieves good palatability, is convenient for industrialized operation, and improves comprehensiveness. The effect of utilization

Pending Publication Date: 2021-12-10
HUNAN KOUWEIWANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, while making edible betel nut chewable tablets, corresponding sweeteners and flavors and fragrances will be introduced into the by-product betel nut core, which will cause the betel nut core extract to have a strong sweet fragrance, thereby affecting its original betel nut flavor
Moreover, betel nut core is rich in arecoline and polyphenols, and polyphenols (mainly condensed tannins) have a strong astringent taste, which seriously affects the taste. Arecoline is still a controversial component for the body's health
All of these have brought great challenges to the recycling and application of betel nut cores.

Method used

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  • Areca-nut core extract as well as preparation method and application thereof
  • Areca-nut core extract as well as preparation method and application thereof
  • Areca-nut core extract as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] (1) Raw material preparation: collect the betel nut core waste generated during the production of edible green fruit betel nut in the workshop;

[0086] (2) Crushing and extraction: Weigh 34.5g betel nut core, add 4 times the weight of water, crush it in a beater, transfer the crushed material to a beaker, add water to about 10 times the weight of betel nut core. Extract in a water bath at 65°C for 1 hour, stir once every 15 minutes, repeat the extraction twice for a total of three extractions, and mix the three extracts to obtain the extract;

[0087] (3) centrifugation and fine filtration: the extract obtained in step (2) is centrifuged at 3900 rpm for 15 min in a laboratory desktop centrifuge, and the centrifuged liquid is passed through a 10 μm filter membrane to get the filtrate;

[0088] (4) Concentration: Concentrate the filtrate in step (3) under reduced pressure under vacuum, control the concentration temperature to ≤60°C, and concentrate to a material concentr...

Embodiment 2

[0097] (1) Raw material preparation: collect the betel nut core waste generated during the production of edible green fruit betel nut in the workshop;

[0098] (2) Crushing and extraction: Weigh the betel nut core 38.3g, add 3 times the weight of water, crush it in a beater, transfer the crushed material to a beaker, and add water to about 8 times the weight of the betel nut core. Extract in a water bath at 80°C for 1 hour, stir once every 15 minutes, repeat the extraction twice for a total of three extractions, and mix the three extracts to obtain the extract;

[0099] (3) centrifugation and fine filtration: the extract obtained in step (2) is centrifuged at 4000rpm for 15min in a laboratory desktop centrifuge, and the centrifuged liquid is passed through a 10 μm filter membrane to get the filtrate;

[0100] (4) Concentration: Concentrate the filtrate in step (3) under reduced pressure under vacuum, control the concentration temperature to ≤60°C, and concentrate to a material...

Embodiment 3

[0109] (1) Raw material preparation: collect the betel nut core waste generated during the production of edible green fruit betel nut in the workshop;

[0110] (2) Crushing and extraction: Weigh the betel nut core 84.9g, add 5 times the weight of water, crush it in a beater, transfer the crushed material to a beaker, and add water to about 10 times the weight of the betel nut core. Extract in a water bath at 90°C for 1 hour, stir once every 15 minutes, repeat the extraction twice for a total of three extractions, and mix the three extracts to obtain the extract;

[0111] (3) Centrifugation and fine filtration: the extract obtained in step (2) is centrifuged at 4000 rpm for 15 min in a laboratory desktop centrifuge, and the centrifuged liquid is passed through an 8 μm filter membrane to get the filtrate;

[0112] (4) Concentration: Concentrate the filtrate in step (3) under reduced pressure under vacuum, control the concentration temperature to ≤60°C, and concentrate to a mater...

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Abstract

The invention relates to a preparation method of an areca-nut core extract. The preparation method comprises the following steps: mixing areca-nut cores with water, performing wet crushing, and then performing extraction to obtain an areca-nut extracting solution, wherein the weight ratio of the water to the areca-nut cores is (2-10): 1; performing first fine filtration on the areca-nut extracting solution, taking filtrate for extraction, and collecting a water-phase material; performing second fine filtration on the water-phase material, taking filtrate for adsorption by adopting macroporous resin, performing material pushing with water, and collecting column-passing liquid; and sequentially performing third fine filtration and ultrafiltration on the column-passing liquid, and collecting filtrate. The invention relates to the preparation method of the areca-nut core extract. The preparation method of the areca-nut core extract effectively removes arecoline, polyphenol, a sweetening agent, essence and spice in the areca-nut cores, so that the prepared areca-nut core extract has the flavor of areca-nuts, is free of astringent taste and sweet taste, natural in flavor and good in palatability.

Description

technical field [0001] The invention relates to the field of food, in particular to a betel nut core extract and its preparation method and application. Background technique [0002] Betel nut is a perennial evergreen tree belonging to the palm family, and its fruit is what people usually call betel nut. Betel nut is rich in alkaloids, polyphenols, coumaric acid, flavonoids, polysaccharides, proteins, amino acids and fatty acids and other functional active ingredients. Studies have shown that polysaccharides extracted from betel nut have good DPPH·scavenging ability and ferric iron reducing power, and can significantly inhibit the oxidative damage of free radicals to human skin fibroblasts (HSF). The antibacterial experiment of betel nut extract in mice showed that compared with the ethyl acetate phase, the water phase component had a more significant antibacterial effect, and the test substance showed a certain dose-effect relationship. However, in practical applications,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23V2002/00A23V2250/21A23V2300/14
Inventor 康宗华孙建蒋富强彭金砖刘群匡杨郭卫群
Owner HUNAN KOUWEIWANG GRP
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