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Method for extracting flavonoid compounds from stropharia rugoso-annulata

A technology of flavonoids and stropharia, applied in pharmaceutical formula, food science, bulk chemical production, etc., can solve the problems of unsatisfactory mass production, long extraction time, environmental pollution, etc., achieve short heating time, The effect of short extraction time and low cost

Pending Publication Date: 2022-08-05
JIAXING VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction methods of total flavonoids are mainly based on organic solvents as the extraction medium, using thermal reflux method, ultrasonic assisted method, extraction method, supercritical CO2 method, etc. These methods have different degrees of low extraction time, low efficiency, and environmental pollution. and other problems, unable to meet people's needs for modern mass production

Method used

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  • Method for extracting flavonoid compounds from stropharia rugoso-annulata
  • Method for extracting flavonoid compounds from stropharia rugoso-annulata

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1: The present embodiment provides a method for extracting flavonoids from Mushroom globulus, comprising the following steps:

[0032] Step 1: Clean the freshly picked big ball cap mushrooms, and choose a length of 5-7cm;

[0033] Step 2: Freeze-drying the washed Aitake mushrooms;

[0034] Step 3: After pulverizing the freeze-dried Mushroom, select an ultra-fine pulverizer to pulverize, then pass through a 160-mesh sieve to collect fine powder to obtain Mushroom Mushroom powder; the temperature of freeze-drying is -20°C;

[0035] Step 4: Extract the powder of A. serrata in a microwave extractor with an ionic liquid-sodium chloride composite solution, fully mix it with a material-to-liquid ratio of 1:40g / mL, and then perform microwave extraction; microwave extraction power is selected at 300W, and the extraction The temperature was set to 100°C. The extraction time is 2min, and the ionic liquid-sodium chloride composite solution includes 1-butyl-3-methylimid...

Embodiment 2

[0037] Embodiment 2: The present embodiment provides a method for extracting flavonoids from Mushroom globulus, comprising the following steps:

[0038] Step 1: Clean the freshly picked big ball cap mushrooms, and choose a length of 5-7cm;

[0039] Step 2: Freeze-drying the washed Aitake mushrooms;

[0040] Step 3: After pulverizing the freeze-dried Mushroom, select an ultra-fine pulverizer to pulverize, then pass through a 160-mesh sieve to collect fine powder to obtain Mushroom Mushroom powder; the temperature of freeze-drying is -20°C;

[0041] Step 4: Use ionic liquid-sodium chloride composite solution to extract the mushroom powder in a microwave extractor, fully mix it with a material-to-liquid ratio of 1:50g / mL, and then carry out microwave extraction; microwave extraction power is selected 350W, extraction The temperature was set to 120°C. The extraction time is 4min, and the ionic liquid-sodium chloride composite solution includes 1-butyl-3-methylimidazolium tetrafluo...

Embodiment 3

[0043] Embodiment 3: The present embodiment provides a method for extracting flavonoids from Mushroom globulus, comprising the following steps:

[0044] Step 1: Clean the freshly picked big ball cap mushrooms, and choose a length of 5-7cm;

[0045] Step 2: Freeze-drying the washed Aitake mushrooms;

[0046] Step 3: After pulverizing the freeze-dried Mushroom, select an ultra-fine pulverizer to pulverize, then pass through a 160-mesh sieve to collect fine powder to obtain Mushroom Mushroom powder; the temperature of freeze-drying is -20°C;

[0047] Step 4: Extract the powder of A. serrata using the ionic liquid-sodium chloride composite solution in a microwave extractor, fully mix it with a material-to-liquid ratio of 1:60 g / mL, and then perform microwave extraction; microwave extraction power is selected as 400W, and the extraction The temperature was set to 100°C. The extraction time is 6min, and the ionic liquid-sodium chloride composite solution includes 1-butyl-3-methyli...

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Abstract

The invention discloses a method for extracting flavonoid compounds from stropharia rugoso-annulata, which comprises the following steps: cleaning freshly picked stropharia rugoso-annulata, and selecting a stropharia rugoso-annulata with the length of 5-7cm; performing freeze drying treatment on the cleaned stropharia rugoso-annulata; after the freeze-dried stropharia rugoso-annulata is smashed, an ultrafine grinder is selected for smashing, then sieving is conducted, fine powder is collected, and stropharia rugoso-annulata powder is obtained; extracting the stropharia rugoso-annulata powder in a microwave extraction instrument by adopting an ionic liquid-sodium chloride composite solution; cooling the mixture obtained by extraction, then filtering with filter paper, and collecting the filtrate to obtain the stropharia rugosoannulata total flavone extract; according to the method for extracting the flavonoid compounds from the stropharia rugoso-annulata, the extraction rate of the total flavonoids of the stropharia rugoso-annulata can be increased, the extraction time can be shortened, the extraction cost can be reduced, and the method is environmentally friendly and beneficial to subsequent separation and purification of the total flavonoids of the stropharia rugoso-annulata.

Description

technical field [0001] The invention relates to the technical field of extracting biologically active components of edible fungi, in particular to a method for extracting flavonoids from Mushroom gigas. Background technique [0002] The big ball mushroom is also known as the wrinkled globe mushroom, the thick leg mushroom, and the colorful cloud mushroom. Because of its appearance like a matsutake, the trade name is "red matsutake". It is one of the top ten mushrooms in the international mushroom market, and it is also one of the characteristic varieties recommended by the World Food and Agriculture Organization (FAO) to developing countries for cultivation in recent years. It has bright color, thick stalk and fat, smooth taste, crisp and tender, rich in nutrients, and contains active ingredients such as flavonoids, polysaccharides, polyphenols, organic selenium, zinc, iodine, calcium, vitamins and amino acids that are beneficial to the human body. Among them, the flavonoid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/07A61K47/22A61K47/02A23L31/00A23L33/10
CPCA61K36/07A61K47/22A61K47/02A23L31/00A23L33/10A23V2002/00A61K2236/13A61K2236/17A61K2236/15A61K2236/333A61K2236/39A23V2200/30A23V2250/208A23V2300/14A23V2300/24Y02P20/54
Inventor 贺伟强
Owner JIAXING VOCATIONAL TECHN COLLEGE
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