Production process for extracting shikimic acid from anise

Abstract

The invention discloses a production process for extracting shikimic acid from anise, which comprises the following steps: (1) pretreatment; (2) primary fermentation: glucose and soybean protein are added into the anise obtained after the pretreatment in the step (1), then water with weight being 1-3 times of that of the anise is added for evenly stirring, and then fermentation is carried out for1-2 days under 25-30 DEG C after zymocyte is added; and the zymocyte comprises rhizopus, trichoderma, aspergillus oryzae, aspergillus niger, colibacillus and lactobacillus plantarum; (3) secondary fermentation: the anise obtained after the primary fermentation in the step (2) is positioned under infrared ray for sterilization, and then the lactobacillus plantarum is added for fermentation; (4) extraction: the anise obtained after the secondary fermentation in the step (3) is positioned in a solvent made from water, ethyl alcohol, methyl alcohol and acetic acid for being soaked, extracted and filtered; the filter liquor is eluted through a chromatographic column; and the eluent is collected for obtaining the shikimic acid after concentration and crystallization. The shikimic acid extractionprocess provided by the invention has higher extraction rate in the shikimic acid.

Description

Technical field

[0001] The invention relates to the technical field of Chinese herbal medicine processing, in particular to a production process for extracting shikimic acid from star anise. Background technique

[0002] Shikimic acid is present in the dried and mature fruits of Illicium verum Hook.f. Shikimic acid has anti-inflammatory and analgesic effects. Shikimic acid can also be used as an antiviral and anticancer drug intermediate. Shikimic acid is a white fine powder, easily soluble in water, with a solubility of 18g / 100ml in water, and hardly soluble in chloroform, benzene and petroleum ether. The melting point is 185℃~191℃, the optical rotation is -180°, and the smell is bitter.

[0003] At present, the main source of shikimic acid is chemical synthesis and extraction from plants. The synthesis method is mainly synthesized by quinic acid and synthesized by hydrocarbons, but the synthesis steps are complicated, low efficiency, and high chemical cost. At present, the mai...

Examples

Embodiment 1

[0024] A production process for extracting shikimic acid from star anise includes the following steps:

[0025] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0026] (2) Pre-fermentation: Add glucose and soybean protein to the pretreated star anise in step (1), then add water of 3 times the quality of the star anise, stir evenly, add fermenting bacteria, and ferment at 25°C for 2 days; the fermentation The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria in the step (2) is 5×10 10 cfu / g. The mass ratio of star anise to glucose and soybean protein is 100:1:5;

[0027] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared rays, Lactobacillus plantarum is added and fermented for 1 d, the pH of the star anise is 5, and then kept at 100°C for 1 hour;

[0028] (4)...

Embodiment 2

[0030] A production process for extracting shikimic acid from star anise includes the following steps:

[0031] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0032] (2) Pre-fermentation: add glucose and soybean protein to the pretreated star anise in step (1), add water of 1 times the quality of the star anise, stir evenly, add fermenting bacteria, and ferment at 30°C for 1d; The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria of the fermentation bacteria in the step (2) is 1×10 10 cfu / g. The mass ratio of star anise to glucose and soybean protein is 100:5:1;

[0033] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared rays, Lactobacillus plantarum is added and fermented for 2 days, the pH value of the star anise is 4, and then kept at 100°C for 2 hours...

Embodiment 3

[0036] A production process for extracting shikimic acid from star anise includes the following steps:

[0037] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0038] (2) Pre-fermentation: add glucose and soybean protein to the pretreated star anise in step (1), then add 2 times the quality of the star anise water, stir evenly, add fermenting bacteria, and ferment at 28°C for 1 d; The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria in the step (2) of the fermentation bacteria is 3×10 10 cfu / g. The mass ratio of the star anise to glucose and soy protein is 100:3:3;

[0039] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared light, Lactobacillus plantarum is added and fermented for 1 d, the pH value of the star anise is 5, and then kept at 100°C for 2 hour...

Technical field

[0001] The invention relates to the technical field of Chinese herbal medicine processing, in particular to a production process for extracting shikimic acid from star anise. Background technique

[0002] Shikimic acid is present in the dried and mature fruits of Illicium verum Hook.f. Shikimic acid has anti-inflammatory and analgesic effects. Shikimic acid can also be used as an antiviral and anticancer drug intermediate. Shikimic acid is a white fine powder, easily soluble in water, with a solubility of 18g / 100ml in water, and hardly soluble in chloroform, benzene and petroleum ether. The melting point is 185℃~191℃, the optical rotation is -180°, and the smell is bitter.

[0003] At present, the main source of shikimic acid is chemical synthesis and extraction from plants. The synthesis method is mainly synthesized by quinic acid and synthesized by hydrocarbons, but the synthesis steps are complicated, low efficiency, and high chemical cost. At present, the mai...

Examples

Embodiment 1

[0024] A production process for extracting shikimic acid from star anise includes the following steps:

[0025] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0026] (2) Pre-fermentation: Add glucose and soybean protein to the pretreated star anise in step (1), then add water of 3 times the quality of the star anise, stir evenly, add fermenting bacteria, and ferment at 25°C for 2 days; the fermentation The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria in the step (2) is 5×10 10 cfu / g. The mass ratio of star anise to glucose and soybean protein is 100:1:5;

[0027] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared rays, Lactobacillus plantarum is added and fermented for 1 d, the pH of the star anise is 5, and then kept at 100°C for 1 hour;

[0028] (4)...

Embodiment 2

[0030] A production process for extracting shikimic acid from star anise includes the following steps:

[0031] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0032] (2) Pre-fermentation: add glucose and soybean protein to the pretreated star anise in step (1), add water of 1 times the quality of the star anise, stir evenly, add fermenting bacteria, and ferment at 30°C for 1d; The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria of the fermentation bacteria in the step (2) is 1×10 10 cfu / g. The mass ratio of star anise to glucose and soybean protein is 100:5:1;

[0033] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared rays, Lactobacillus plantarum is added and fermented for 2 days, the pH value of the star anise is 4, and then kept at 100°C for 2 hours...

Embodiment 3

[0036] A production process for extracting shikimic acid from star anise includes the following steps:

[0037] (1) Pretreatment: Wash the star anise to remove impurities, crush it and pass it through an 80-mesh sieve for use;

[0038] (2) Pre-fermentation: add glucose and soybean protein to the pretreated star anise in step (1), then add 2 times the quality of the star anise water, stir evenly, add fermenting bacteria, and ferment at 28°C for 1 d; The bacteria are composed of Rhizopus, Trichoderma, Aspergillus oryzae, Aspergillus niger, Escherichia coli, and Lactobacillus plantarum; the number of viable bacteria in the step (2) of the fermentation bacteria is 3×10 10 cfu / g. The mass ratio of the star anise to glucose and soy protein is 100:3:3;

[0039] (3) Post-fermentation: After the star anise fermented before step (2) is sterilized under infrared light, Lactobacillus plantarum is added and fermented for 1 d, the pH value of the star anise is 5, and then kept at 100°C for 2 hour...

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