A method for the fermentative production of apigenin from chamomile

Abstract

The application relates to a method for fermentatively producing apigenin, comprising the following steps: (1) taking chamomile raw materials to crush, to obtain chamomile coarse powder; (2) taking 1‰-5‰ of bread yeast according to the weight of the chamomile coarse powder, stirring and dissolving the bread yeast with water first, then adding the chamomile coarse powder to stir and uniformly pack, and carrying out closed fermentation culture for 24-120 hours; (3) extracting the fermented raw materials with ethanol reflux, collecting the filtrate through filtration, concentrating, and drying to obtain apigenin. The application greatly improves the content of apigenin by introducing bread yeast in the extraction process, and the process cost is low, which is suitable for market application.

Description

Technical Field

[0001] This invention belongs to the field of bio-extraction, and specifically relates to a method for producing chamomile apigenin through fermentation. Background Technology

[0002] Apigenin possesses carcinogenic activity against carcinogens; it is also used as an antiviral drug for treating HIV and other viral infections, an inhibitor of MAP kinase, and has effects such as treating various inflammations, acting as an antioxidant, anti-angiogenic, anti-inflammatory, and antihypertensive agents; compared with other flavonoids (quercetin), it has low toxicity and no mutagenicity. Because the apigenin content in chamomile is relatively low—related technologies indicate that the total flavonoid content in chamomile is approximately 6.95%, of which apigenin accounts for approximately 0.37%—a large amount of apigenin exists in the form of glycosides, glycosides, and / or acyl derivatives. Therefore, the purity and yield of apigenin obtained from chamomile using conventional extraction methods are low. Currently, there are no patents or literature reports on a technology that can convert glycosides, glycosides, and / or acyl derivatives into apigenin, thereby increasing the yield of apigenin.

[0003] CN110693788A discloses a method for preparing chamomile products fermented with brewer's yeast. It does not involve apigenin, but only emphasizes that the chamomile products obtained through fermentation have certain health benefits and can be used in cosmetics. However, this patent adds sugar during fermentation, employs a two-stage fermentation process, resulting in a longer fermentation cycle and higher fermentation costs.

[0004] CN113480507B discloses a method for simultaneously extracting apigenin and luteolin from chamomile. However, it does not cover methods for increasing the yield of apigenin from the raw material through fermentation; it only addresses the extraction and purification process. The method described in the patent allows for the separate extraction of apigenin and luteolin. This patented method results in a low apigenin yield, does not fully utilize the chamomile raw material, and has low economic benefits.

[0005] CN110693788A emphasizes that the chamomile product obtained through fermentation has certain health benefits, while CN113480507B emphasizes the extraction and purification process of apigenin. Neither of them mentions the conversion of apigenin derivatives in chamomile into apigenin, nor do they mention the changes in the apigenin content of chamomile. After combining the two patents, it was found that neither mentioned the possibility of increasing the apigenin content in the raw materials. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a method for producing chamomile apigenin by fermentation, which overcomes the problem of high extraction cost in the existing technology.

[0007] This invention provides a method for producing chamomile apigenin through fermentation, comprising the following steps:

[0008] (1) Take chamomile raw material and crush it to obtain coarse chamomile powder;

[0009] (2) Weigh out bread yeast at 1‰ to 5‰ of the weight of coarse chamomile powder, dissolve the bread yeast in water first, then add coarse chamomile powder, stir evenly, pack into a jar, and ferment in a sealed container for 24 to 120 hours.

[0010] (3) The fermented raw material was extracted by reflux with ethanol, the filtrate was collected by filtration, concentrated and dried to obtain apigenin.

[0011] The amount of water used in step (2) is 2 to 3 times the weight of the raw materials, and the water temperature is 28 to 35°C.

[0012] The fermentation temperature in step (2) is 28–35°C.

[0013] The ethanol concentration in step (3) is 80% to 95%.

[0014] The commercially available baker's yeast has the following key performance requirements:

[0015]

[0016] Beneficial effects

[0017] This invention significantly increases the content of apigenin and reduces the content of apigenin-related derivatives by introducing baker's yeast into the extraction process. This facilitates the separation and purification of apigenin, while also reducing the process cost and making it suitable for market application. Detailed Implementation

[0018] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0019] Example 1

[0020] Fermentation: Chamomile raw materials were pulverized using a 30B grinder (8-mesh sieve). 100.0g, 100.2g, 100.0g, 100.1g, 100.0g, 100.2g, 100.1g, 99.9g, and 100.0g of the pulverized raw materials were weighed and set aside. 0.11g (1‰), 0.10g (1‰), 0.10g (1‰), 0.23g (2‰), 0.21g (2‰), 0.20g (2‰), 0.50g (5‰), 0.50g (5‰), and 0.51g (5‰) of baker's yeast were accurately weighed. The yeast was first dissolved in 232ml of water (28℃) by stirring, then added to the pulverized raw materials and stirred evenly. The mixture was then placed in containers and fermented in a sealed environment at 30℃ for 48h, 72h, and 96h, respectively. The fermented raw material was extracted by reflux with 90% ethanol, the filtrate was collected by filtration, concentrated and dried to obtain the product.

[0021] Table 1. Effects of different amounts of baker's yeast and different fermentation times on chamomile-apigenin.

[0022]

[0023] Table 2. Effects of different amounts of baker's yeast and different fermentation times on chamomile-apigenin.

[0024]

[0025] The data above shows that the content of apigenin in chamomile raw materials decreased significantly after yeast fermentation, while the content of apigenin increased significantly. A comparison revealed that the apigenin content increased the most after fermentation with 1‰ yeast for 3 days.

[0026] Example 2

[0027] Chamomile raw materials were pulverized using a 30B grinder (8-mesh sieve). 100.0g, 100.2g, and 100.0g of the pulverized raw materials were weighed out and set aside. 0.10g, 0.11g, and 0.10g of yeast were accurately weighed out, respectively. The yeast was first dissolved in 232ml of water (35℃) with stirring, then added to the pulverized raw materials and stirred evenly. The mixture was then placed in containers and fermented in sealed containers at 25℃, 30℃, and 35℃ for 72 hours. The fermented raw materials were extracted by reflux with 90% ethanol. The filtrate was collected, concentrated, and dried to obtain the product.

[0028] Table 3. Effects of fermentation at different temperatures on chamomile apigenin.

[0029]

[0030] Table 4. Effects of fermentation at different temperatures on chamomile-apigenin.

[0031]

[0032] The data above shows that, compared with fermentation at different temperatures, the content of apigenin increased significantly after 3 days of fermentation at temperatures ranging from 25℃ to 35℃, with the largest increase observed at a temperature of 35℃.

[0033] Comparative Example 1

[0034] Chamomile raw materials were pulverized using a 30B grinder (8-mesh sieve). 100.2g of the pulverized raw material was weighed and set aside. 0.11g of brewer's yeast was accurately weighed. The brewer's yeast was first dissolved in 232ml of water (30℃) by stirring, then added to the pulverized raw material and stirred evenly. The mixture was then placed in a container and fermented in a sealed environment at 30℃ for 72 hours. The fermented raw material was extracted by reflux with 90% ethanol. The filtrate was collected by filtration, concentrated, and dried to obtain the product.

[0035] Comparative Example 2

[0036] Chamomile raw materials were pulverized using a 30B grinder (8-mesh sieve). 100.0g of the pulverized raw material was weighed, added to 232ml of water (35℃), stirred evenly, and then placed in a jar. The jar was sealed at 30℃ for 72 hours. The fermented raw material was extracted by reflux with 90% ethanol, the filtrate was collected by filtration, concentrated, and dried to obtain the product.

[0037] Table 5. Effects of different fermentation treatments on chamomile apigenin.

[0038]

[0039] Table 6. Effects of different fermentation treatments on chamomile-apigenin.

[0040]

[0041] Tables 5 and 6 show that the apigenin content in chamomile raw materials significantly increased after yeast fermentation, while the content of apigenin-7-glucoside significantly decreased. The decrease in apigenin content and the increase in apigenin content exhibit a clear conversion relationship. In contrast, the apigenin content in raw materials fermented with brewer's yeast and without yeast showed little change. This indicates that baker's yeast, under suitable conditions, can convert apigenin-7-glucoside in chamomile into apigenin, thereby significantly increasing the apigenin content in the raw materials.

Claims

1. A method for producing chamomile apigenin through fermentation, comprising the following steps: (1) Take chamomile raw material and crush it to obtain coarse chamomile powder; (2) Weigh out bread yeast at 1‰ to 5‰ of the weight of coarse chamomile powder, dissolve the bread yeast in water first, then add coarse chamomile powder, stir evenly, pack into a jar, and ferment in a sealed container for 24 to 120 hours. (3) The fermented raw material was extracted by reflux with ethanol, the filtrate was collected by filtration, concentrated and dried to obtain apigenin.

2. The method according to claim 1, characterized in that: The amount of water used in step (2) is 2 to 3 times the weight of the raw materials, and the water temperature is 28 to 35°C.

3. The method according to claim 1, characterized in that: The fermentation temperature in step (2) is 28–35°C.

4. The method according to claim 1, characterized in that: The ethanol concentration in step (3) is 80% to 95%.

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