Bayberry cyanidin extract

An extract and cyanin technology, which is applied in the field of extraction technology of plant active ingredients, can solve the problems of food colorants being harmful to the human body and causing cancer.

Active Publication Date: 2007-06-27
SUZHOU SYLVAN NATURAL PROD R&D CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there have been a lot of disputes about these colorants, and many previously commonl

Method used

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  • Bayberry cyanidin extract

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Experimental program
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Effect test

Embodiment

[0029] The extraction of embodiment 1 bayberry anthocyanins

[0030] 1. Materials and Instruments

[0031] Material: 50 kg of bayberry sold in Suzhou market.

[0032] Resin: LSA-33, LSA-20 and XDA-1, purchased from Xi'an Lanxiao Technology Co., Ltd.

[0033] Instrument: multifunctional extraction tank (500L), Changzhou Wujin Menghe Pharmaceutical Machinery Factory

[0034] 2. Extraction method:

[0035] Three batches of red bayberry (purchased in the market) were pitted and fleshed out, soaked and extracted with 90, 85, and 65% ethanol of 2, 5, and 9 times the amount of fresh fruit respectively for 12, 8, and 4 hours, and the ethanol extract was obtained by filtration, and the ethanol was recovered , the residual liquid was diluted with water, filtered, and the filtrate was adjusted to pH 1, 3, and 5 with hydrochloric acid, respectively, and passed through macroporous resin LSA-33, LSA-20, and XDA-1 adsorption columns, and the amount of resin was 1 / 3 of the amount of medici...

Embodiment 2

[0044] The quality detection standard of embodiment 2 products:

[0045] According to three batches of pilot test samples, the quality standard of myrica rubra anthocyanin extract is formulated, as follows:

[0046] This standard applies to the purple-red powder obtained by extracting the mature fruit of bayberry (Mynica rubra Sied.et. . Chemical name: cyanidin-3-glucoside Molecular formula: C 21 h 21 o 11Molecular weight: 449.39 (according to the international atomic weight in 1983)

[0047] 1 Technical requirements

[0048] 1.1 Appearance This product is purple powder.

[0049] 1.2 Physical and chemical requirements

[0050] Table 2

[0051] project

[0052] 2 Experimental methods

[0053] 2.1 pH: Prepare the sample as a 1% aqueous solution and measure it with an acidity meter.

[0054] 2.2 Absorbance: Accurately weigh about 0.1g of the sample, add 50% ethanol to make it to 100ml. Take 10ml from it, and then dilute to 100ml with 0.02M hydrochloric acid ...

Embodiment 3

[0073] The purposes of embodiment 3 bayberry anthocyanins as coloring agent

[0074] (1) Use in food colorants:

[0075] This product is mainly used in acidic foods. Experiments have investigated the use of bayberry red in beverages, ice cream, ice cream, popsicles, candy, jelly, prepared fruit wine, and color decoration on cakes. The results show that it is soluble in water and ethanol. It is very large and has good coloring performance. The light absorption value of each food pigment is stable during the storage period, and it can be mixed with various common food additives except iron ions and strong oxidants. The usual dosage is 10-100mg per kilogram of food.

[0076] I. Beverage formula: carbonated water, white granulated sugar, sodium benzoate, potassium sorbate, vitamin C, essence, add 0.01%, 0.02%, 0.05% of myrica rubra extract respectively, prepare by the conventional method of beverage, after sterilizing and filling, Put it in a dark place at 37°C and carry out the...

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Abstract

The process of preparing bayberry cyaniding extract includes the following steps: 1. soaking fresh bayberry pulp in 1-10 times water solution of alcohol of 50-95 wt% concentration for over 4 hr; 2. filtering to eliminate alcohol and obtain medicine liquid; 3. regulating pH of the medicine liquid to 1-4 and adsorption in macroporous resin column; washing the column until the effluent becomes no color; 5. eluting with 20-95 wt% concentration water solution of alcohol and collecting the eluted liquid; and 6. filtering to recover alcohol and vacuum drying the eluted liquid at 40-80 deg.c. The present invention also discloses the quality standard and use as food and medicine colorizing agent of the prepared bayberry cyaniding extract.

Description

technical field [0001] The invention relates to the field of extraction technology of plant effective components, in particular to the extraction and preparation of bayberry anthocyanin extract. The invention also relates to the composition and quality standard of the bayberry anthocyanin extract. Background technique [0002] Anthocyanins have been internationally recognized as safe and non-toxic natural food colorants, and the European Community pigment standards do not limit the use of anthocyanins from fruits and vegetables. However, due to the different components in various fruits and vegetables, the composition of anthocyanins is also different, and the properties are unstable, so the preparation process is very different. There are only three anthocyanin-based natural food colorants in my country: radish red, grape skin red, and black bean red. The color value of the main evaluation indicators in the quality standard is less than 20 (according to our definition), an...

Claims

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Application Information

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IPC IPC(8): C07D311/62A61K36/185
Inventor 徐丽华黄芳
Owner SUZHOU SYLVAN NATURAL PROD R&D CO LTD
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