Medicinal and edible raw material active component extraction and steady-state processing technology

Abstract

The invention discloses a medicinal and edible raw material active component extraction and steady state processing technology, which comprises the following steps: 1, pretreatment and composite enzymatic hydrolysis: crushing raw materials, and carrying out enzymatic hydrolysis by using a composite enzyme; step 2, low-temperature gradient extraction: extracting in a segmented manner: extracting water-soluble components by using pure water at 30 DEG C, and extracting fat-soluble active substances by using supercritical CO2; 3, targeted enrichment of active components: selectively adsorbing the target components through macroporous adsorption resin, and eluting and separating with gradient ethanol; and step 4, performing microencapsulation steady-state treatment. The invention belongs to the technical field of medicinal and edible food processing, and particularly relates to a medicinal and edible raw material active component extraction and steady-state processing technology which combines hydraulic forming and mechanical bulging, is an efficient and low-loss integrated technology, and solves the problems of low extraction rate and poor stability of active components in medicinal and edible raw materials. And industrial production and functional food development are realized.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing of medicine and food, and specifically refers to a process for extracting and stabilizing active ingredients from food and medicine raw materials. Background Art

[0002] The extraction and stabilization processing technology of active ingredients from edible and medicinal raw materials is a key link in ensuring their nutritional value and efficacy. It is a complex and systematic process involving multiple links such as raw material pretreatment, extraction optimization, stabilization processing and quality inspection. Its standardization and efficiency will be the focus of future development.

[0003] At present, traditional extraction methods such as water extraction and alcohol extraction have the problems of high destruction rate of active ingredients and low extraction efficiency. In addition, medicinal and edible ingredients are easily affected by light, heat, and oxygen, leading to degradation and poor storage stability. In addition, it is difficult for a single process to take into account the simultaneous retention and functional synergy of multiple types of active ingredients. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention proposes an extraction and stabilization processing technology based on active ingredients of edible and medicinal raw materials, which specifically relates to an integrated process combining enzymatic hydrolysis technology, low-temperature extraction and microencapsulation embedding, which is used to efficiently extract and stabilize the active ingredients (such as polysaccharides, flavonoids, saponins, etc.) in edible and medicinal raw materials, while improving the bioavailability and storage stability of the product. It is an efficient and low-loss integrated process that solves the problems of low extraction rate and poor stability of active ingredients in edible and medicinal raw materials, and realizes industrial production and development of functional foods.

[0005] The technical solution adopted by the present invention is as follows: The active ingredient extraction and stabilization processing technology based on the medicinal and edible raw materials proposed by the present invention comprises the following steps:

[0006] Step 1: Pretreatment and compound enzymatic hydrolysis:

[0007] After the raw materials are crushed, they are hydrolyzed with a composite enzyme, and the pH and temperature are controlled during the hydrolysis. The hydrolysis time is 2 hours to destroy the cell wall structure;

[0008] Step 2: Low temperature gradient extraction:

[0009] The extraction was carried out in a segmented manner: first, water-soluble components were extracted with 30°C pure water, and then fat-soluble active substances were extracted with supercritical CO2;

[0010] Step 3: Targeted enrichment of active ingredients:

[0011] The target components are selectively adsorbed by macroporous adsorption resin and separated by gradient ethanol elution;

[0012] Step 4: Microencapsulation steady-state treatment:

[0013] The spray drying method is adopted, sodium alginate-chitosan is used as the wall material, the active ingredients are embedded, and microcapsules with a particle size of ≤50μm are formed.

[0014] Furthermore, the raw materials in step 1 include but are not limited to star anise, wolfberry, cinnamon and fennel.

[0015] Furthermore, the complex enzyme in step one is cellulase and pectinase, and the mass ratio thereof is 1:1 to 1:3.

[0016] Furthermore, the enzymatic hydrolysis pH value in step 1 is 5.0 and the enzymatic hydrolysis temperature is 45°C.

[0017] Furthermore, in step 2, the pressure of supercritical CO2 is 20-30 MPa and the temperature is 35-45°C.

[0018] Furthermore, the model of the macroporous adsorption resin in step three is AB-8.

[0019] Furthermore, in the step 4, the microencapsulation wall material is a sodium alginate-chitosan composite system, and the mass ratio of the wall material to the core material is 1:2 to 1:5.

[0020] The beneficial effects achieved by the present invention using the above structure are as follows: based on the extraction and stabilization processing technology of active ingredients from medicinal and edible raw materials, the yield of active ingredients is improved by combined enzymatic hydrolysis and low-temperature segmented extraction technology, and the targeted release and long-term stability of active ingredients are achieved by combining microencapsulation and embedding. This process is suitable for the development of functional foods and health products and has prospects for industrial application. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a flow chart of the active ingredient extraction and stabilization processing technology based on medicinal and edible raw materials proposed in the present invention. DETAILED DESCRIPTION

[0022] In order to enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention.

[0023] Embodiment 1:

[0024] Based on the extraction and stabilization processing technology of active ingredients of raw materials with medicinal and edible properties, polysaccharide microcapsules are prepared using wolfberry as raw material, including the following steps:

[0025] 1. Take dried wolfberry and crush it into 80 mesh, add pH5.0 buffer at a solid-liquid ratio of 1:15, add complex enzyme, the complex enzyme is 1.5% cellulase plus 3% pectinase 3, and enzymolysis at 45℃ for 2h;

[0026] 2. After the enzymatic hydrolysate is filtered, extract it with water at 30℃ for 1h and centrifuge to obtain the supernatant;

[0027] 3. Extract fat-soluble carotenoids by supercritical CO2, the parameters of supercritical CO2 are 25MPa, 40℃, 2h;

[0028] 4. Combine the water extract and the supercritical extract, adsorb on AB-8 resin, and elute the polysaccharide with 30% ethanol;

[0029] 5. The eluent is mixed with 2% sodium alginate and spray dried to obtain a microcapsule product. The inlet air temperature of the spray drying is 160°C and the outlet air temperature is 80°C.

[0030] The effect data obtained through the above-mentioned experimental example 1 are as follows:

[0031] - The polysaccharide extraction rate is increased to 92.3% compared to 68% in the traditional process;

[0032] - The release rate of microcapsules in simulated gastric fluid is less than 10% in 2 hours, and the release rate in intestinal fluid is greater than 90% in 4 hours;

[0033] - After 6 months of accelerated testing at 40℃ / RH75%, the active ingredient retention rate is ≥85%.

[0034] The above-mentioned embodiment only expresses one implementation mode of the present invention, and its description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. Based on the active ingredient extraction and stabilization processing technology of medicinal and edible raw materials, it is characterized by: The following steps are involved: Step 1: Pretreatment and compound enzymatic hydrolysis: After the raw materials are crushed, they are hydrolyzed with a composite enzyme, and the pH and temperature are controlled during the hydrolysis. The hydrolysis time is 2 hours to destroy the cell wall structure; Step 2: Low temperature gradient extraction: The extraction was carried out in a segmented manner: first, water-soluble components were extracted with 30°C pure water, and then fat-soluble active substances were extracted with supercritical CO2; Step 3: Targeted enrichment of active ingredients: The target components are selectively adsorbed by macroporous adsorption resin and separated by gradient ethanol elution; Step 4: Microencapsulation steady-state treatment: The spray drying method is adopted, sodium alginate-chitosan is used as the wall material, the active ingredients are embedded, and microcapsules with a particle size of ≤50μm are formed.

2. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: The raw materials in step 1 include but are not limited to star anise, wolfberry, cinnamon and fennel.

3. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: The complex enzyme in step 1 is cellulase and pectinase, and the mass ratio thereof is 1:1 to 1:

3.

4. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: The enzymatic hydrolysis pH value in the step 1 is 5.0 and the enzymatic hydrolysis temperature is 45°C.

5. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: In the step 2, the pressure of supercritical CO2 is 20-30 MPa and the temperature is 35-45°C.

6. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: The model of the macroporous adsorption resin in step 3 is AB-8.

7. The process for extracting and stabilizing active ingredients from food-drug homologous raw materials according to claim 1, characterized in that: In the step 4, the microencapsulation wall material is a sodium alginate-chitosan composite system, and the mass ratio of the wall material to the core material is 1:2 to 1:5.

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