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Microwave process of extracting apple polyphenol from apple residue

A technology of apple polyphenols and apple pomace, applied in the direction of organic chemistry, can solve the problems of long extraction time, high investment cost, high heat reflux temperature, and achieve the effects of strong removal ability, easy operation and simple equipment

Inactive Publication Date: 2006-08-02
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the extraction rate of apple polyphenols is low, the heat reflux temperature is high, and the extraction time is long, which affects the activity of the extracted apple polyphenols; the resin adsorption method is also a commonly used polyphenol extraction method, and the patent CN1474701A adopts this method , but this method is currently mostly used to remove browning components in apple juice to achieve the purpose of improving the light transmittance of apple juice and increasing the commercial value of apple juice; the high-pressure liquid phase extraction method reported by R.M Alonso-salces in the literature , the automation of polyphenol extraction has been realized, but the equipment investment cost is relatively high; the ultrasonic extraction method reported by Ge Lei et al. in the literature can shorten the extraction time, improve the extraction rate and efficiency of polyphenols, and is conducive to the maintenance of active polyphenols. However, it has high requirements on the thickness and placement of the container wall, otherwise it will affect the extraction efficiency, and this method is difficult to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: crush the dried apple pomace that has been squeezed through the juice again, then pass through a 100-mesh sieve, take by weighing 50 grams of dried apple pomace powder after sieving, put into a beaker, add 2500 milliliters of ethanol of 60% concentration, put In the microwave oven, set the microwave power to 750W, and the extraction time is 60 seconds, then take out the beaker, and the crude extract is centrifuged in a centrifuge to obtain a supernatant. The degree of vacuum is controlled at 0.5Mpa; then the concentrates are put into a vacuum freeze dryer for drying to make apple polyphenol powder.

Embodiment 2

[0016] Embodiment 2: crush the dried apple pomace that has been squeezed through the juice again, then pass through a 140 mesh sieve, and weigh the dried apple pomace after the sieve.

[0017] Put 50 grams of apple pomace powder into a beaker, add 2000 ml of 70% ethanol, put it in a microwave oven, set the microwave power to 600W, and extract for 45 seconds, then take out the beaker, and centrifuge the crude extract to obtain the supernatant , after filtering the supernatant, carry out vacuum concentration and recovery of ethanol at a temperature of 20°C, and control the vacuum degree at 0.6Mpa; then put the concentrated solution into a vacuum freeze dryer, and dry it to make apple polyphenols powder.

Embodiment 3

[0018] Embodiment 3: crush the apple pomace that has been squeezed through the juice again, pass through a 30-mesh sieve after drying, weigh 5 kilograms of dried apple pomace powder after sieving, put it in a high-temperature resistant container, and add 750 liters of ethanol with a concentration of 10% , put it into a microwave oven, set the microwave power to 1000W, extract for 50 seconds, then take out the container, and centrifuge the crude extract to obtain a supernatant, which is filtered and concentrated in a vacuum at a temperature of 60°C The ethanol is recovered, and the vacuum degree is controlled at 0.95Mpa; then the concentrated solution is combined into a vacuum freeze dryer, and dried to produce apple polyphenol powder.

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PUM

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Abstract

The microwave process of extracting apple polyphenol from apple residue includes soaking crushed apple residue in alcohol solution, extraction, vacuum concentrating and other steps. Apple residue soaked inside alcohol solution is extracted in a microwave equipment of power 100-1000 W to obtain apple polyphenol, and the extracted product may be concentrated liquid or powder for different use. The process utilizes the waste to produce apple polyphenol and reduces environmental pollution. The process has the advantages of short production period, simple operation, low power consumption and high polyphenol yield.

Description

Technical field: [0001] The invention relates to a method for extracting apple polyphenols from apple pomace, in particular to a method for extracting polyphenols from apple pomace by using microwave extraction equipment. Background technique: [0002] Apple polyphenols is a general term for polyphenols contained in apples. Modern scientific research has proved that it has anti-oxidation, anti-aging, anti-cancer, anti-caries, inhibition of high blood pressure, high blood fat and other health care functions, and some functional properties have been proved Higher than other polyphenol products. In recent years, it has attracted the attention of scholars at home and abroad, and has been successfully applied in food, health care products, grain and oil, medicine and other industries. And according to experts' prediction, the demand for polyphenols will increase at an annual rate of 40%, so the development of polyphenol products has a broad sales market. [0003] In recent year...

Claims

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Application Information

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IPC IPC(8): C07D311/62C07D311/04
Inventor 艾志录郭娟王育红潘治利崔建涛
Owner HENAN AGRICULTURAL UNIVERSITY
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