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Method for producing and preparing blueberry anthocyanin

A technology of blueberry anthocyanins and blueberry pomace, which is applied in the direction of organic chemistry, can solve the problems of blueberry berries that cannot be further processed, high production cost, complicated process, etc., and achieve the effect of protecting active ingredients, low cost and simple process

Pending Publication Date: 2022-02-08
哈工大机器人南昌智能制造研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for producing and preparing blueberry anthocyanins, which solves the complex process, low extraction rate, high production cost and failure of blueberry berries in the prior art to prepare blueberry anthocyanins. The problem of deep processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for producing and preparing blueberry anthocyanins, the method comprising the following steps:

[0036] 1) Weigh 100kg of frozen-preserved blueberry pomace raw material, add it to an ultrasonic extraction device, inject 600L of 60% ethanol, ultrasonic power 18kw, extraction temperature 25°C, continuous ultrasonic extraction time 30min, filter out the extract, and then ultrasonically Inject 200L of 60% ethanol into the extraction device, ultrasonically extract for 20 minutes, filter and combine the extracts, concentrate at low temperature and reduce pressure, and recover ethanol by rotary evaporation. 0.08MPa, the volume after concentration is 1 / 10 of the volume of the extract, filtered to obtain the crude extract of blueberry anthocyanins;

[0037] 2) Add the blueberry anthocyanin crude extract in step 1) to a chromatographic column equipped with a macroporous resin filler at 1 BV / h for adsorption, first elute with pure water to remove impurities, and the eluti...

Embodiment 2

[0041] A method for producing and preparing blueberry anthocyanins, the method comprising the following steps:

[0042] 1) Weigh 100kg of frozen blueberry pomace raw material, put it into an ultrasonic extraction device, inject 100L of 70% ethanol, ultrasonic power 15kw, extraction temperature 20°C, continuous ultrasonic extraction time 30min, filter out the extract, and then apply ultrasonic Inject 100L of 70% ethanol into the extraction device, ultrasonically extract for 20 minutes, filter and combine the extracts, concentrate at low temperature and reduce pressure, and recover ethanol by rotary evaporation. 0.08MPa, the volume after concentration is 1 / 8 of the volume of the extract, filtered to obtain the crude extract of blueberry anthocyanins;

[0043] 2) Add the blueberry anthocyanin crude extract in step 1) to a chromatographic column equipped with a macroporous resin filler at 1 BV / h for adsorption, first elute with pure water to remove impurities, and the elution flow...

Embodiment 3

[0047] A method for producing and preparing blueberry anthocyanins, the method comprising the following steps:

[0048] 1) Weigh 100kg of frozen blueberry pomace raw material, add it to an ultrasonic extraction device, inject 400L of 60% ethanol, ultrasonic power 20kw, extraction temperature 30°C, continuous ultrasonic extraction time 30min, filter the extract, and Inject 200L of 60% ethanol into the ultrasonic extraction device, extract ultrasonically for 20 minutes, combine the extracts, concentrate at low temperature and reduce pressure, and recover ethanol by rotary evaporation. 0.07MPa, the volume after concentration is 1 / 3 of the volume of the extract, filtered to obtain crude blueberry anthocyanin extract and filter residue;

[0049] 2) Put the blueberry anthocyanin crude extract in step 1) into a chromatographic column equipped with a macroporous resin filler at a certain flow rate for adsorption, first elute with pure water to remove impurities, and the elution flow r...

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Abstract

The invention discloses a method for producing and preparing blueberry anthocyanin. The method comprises the following steps: (1) weighing a certain amount of frozen and preserved blueberry pomace raw materials, unfreezing, adding the unfrozen raw materials into an ultrasonic extraction device, carrying out ultrasonic extraction for 2-3 times by using ethanol with the concentration of 50%-70%, merging extracting solutions, and carrying out low-temperature vacuum concentration to recover the ethanol to obtain a blueberry anthocyanin crude extract; (2) adsorbing by using a chromatographic column, eluting by using water to remove impurities, then eluting by using 40-80% ethanol to receive eluent, and concentrating under reduced pressure to recover the ethanol, so as to obtain a blueberry anthocyanin concentrate; (3) drying the blueberry anthocyanin concentrate in a vacuum freeze dryer to obtain the blueberry anthocyanin freeze-dried powder. According to the method, the pomace obtained after blueberry juicing is selected as the processing raw material, the blueberry processing chain is extended, the extraction and separation effects are good, and the method can be used for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for producing and preparing blueberry anthocyanins. Background technique [0002] Anthocyanidins, also known as anthocyanins, are water-soluble natural pigments that widely exist in plants in nature. Most of the main coloring substances in fruits, vegetables, and flowers are related to them. Anthocyanins in the natural state usually exist in the form of glycosides, called anthocyanins, and there are very few free anthocyanins. Anthocyanins are mainly used in food coloring, and can also be used in dyes, medicines, cosmetics, etc. widely. [0003] The anthocyanins contained in blueberries have the best functions among all plant anthocyanins, especially anthocyanins composed of 16 bioflavonoids, which have superior physiological activities than ordinary plant anthocyanins, and have the widest application range , with the lowest side effects and the most expensive variety. [0004] The production technology of blueberry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
CPCC07D311/62
Inventor 刘兆宇彭丽余涛
Owner 哈工大机器人南昌智能制造研究院
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