Method for improving extraction rate of functional substances in homology of medicine and food

Abstract

The invention discloses a method for improving the extraction rate of functional substances in homology of medicine and food, and belongs to the technical field of functional active substance extraction. The method for improving the extraction rate of the functional substances in the homology of medicine and food comprises the following steps: cutting the homology of medicine and food into blocks, washing and drying; then performing stir-frying and near-infrared treatment; mixing the pretreated medicinal and edible substances with small molecular cluster water, performing staged gradient heating extraction, performing solid-liquid separation after extraction, and concentrating an extracting solution, so as to obtain the medicinal and edible substances. According to the method, the damage of high temperature to thermosensitive components can be effectively avoided, and efficient and mild extraction is realized; the method does not depend on complex equipment or exogenous addition, completely retains the natural properties of the extract and the small molecular group structure in the solvent, can play an in-situ stabilizing role on the functional components, and potentially improves the bioavailability of the functional components in the human body.

Description

Technical Field

[0001] This invention relates to a method for improving the extraction rate of functional substances from food and medicine homology, belonging to the field of functional active substance extraction technology. Background Technology

[0002] In the field of extracting substances with medicinal and edible properties, traditional water extraction methods generally use pure water as the extraction solvent and employ a single, constant temperature for prolonged extraction. This process has several inherent drawbacks: First, the dissolution efficiency of active ingredients is low, and the enrichment effect of target components is poor; second, for heat-sensitive active ingredients such as polyphenols, polysaccharides, and active peptides, prolonged high-temperature extraction can easily lead to structural damage and loss of activity; third, the energy consumption of prolonged heating is high, which does not conform to the trend of green and low-carbon industrial production; fourth, the active ingredients in the obtained extract are mostly in the form of large molecular complexes, which are difficult to be digested and absorbed by the human body, resulting in limited bioavailability.

[0003] To address the aforementioned issues, various auxiliary extraction methods have been proposed in existing technologies, such as ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic extraction. However, these technical solutions still have significant limitations: ultrasound and microwave-assisted extraction have stringent requirements on the power parameters and cavity structure of the equipment, resulting in high equipment purchase and maintenance costs during large-scale production; enzymatic extraction requires the addition of exogenous enzyme preparations to the system, which not only increases the number of process steps and costs but may also alter the natural properties and purity of the extract due to enzyme residues or the introduction of enzymatic hydrolysis byproducts.

[0004] In summary, existing improved technologies have failed to fundamentally solve the core problems of insufficient solvent penetration efficiency and poor selectivity in the extraction of target components, and cannot simultaneously ensure the mildness and efficiency of the extraction process while maintaining high bioavailability of the extract. Therefore, developing a novel extraction process for medicinal and edible substances has significant practical implications and application value. Summary of the Invention

[0005] To address the problems of low dissolution rate of active ingredients, easy destruction of heat-sensitive components, and insufficient bioavailability in existing technologies, this invention provides a method to improve the extraction rate of active ingredients from food and medicine homologous substances. This method employs hot-frying and far-infrared pretreatment of the substances, followed by extraction using small-molecule cluster water combined with a staged gradient temperature increase. This effectively enhances the dissolution of active ingredients and the permeability of the extraction solvent, thereby efficiently extracting large molecules and low-polarity components. Precise temperature control also reduces the degradation of heat-sensitive substances. Without introducing exogenous additives or complex equipment, this method simultaneously improves extraction efficiency, activity retention, and human absorption rate. Furthermore, the small-molecule cluster water can quickly penetrate cells, carrying nutrients into the cells. This method has the advantages of being simple, environmentally friendly, and easily industrialized.

[0006] To achieve the above objectives, the following technical solution is provided: This invention provides a method for improving the extraction rate of functional substances from food and medicine homology, the method comprising: (1) Raw material pretreatment The medicinal and edible substances are cut into pieces, washed, and dried; then they are stir-fried and treated with near-infrared radiation. (2) Step-by-step dynamic extraction Mix the pretreated medicinal and edible substances from step (1) with small molecule cluster water, then perform staged gradient temperature extraction, followed by solid-liquid separation and concentration of the extract.

[0007] In one embodiment, the frying temperature in step (1) is 100~120℃ and the time is 5~10min.

[0008] In one embodiment, the wavelength of the mid-infrared light in step (1) is 3-5 micrometers and the time is 20-30s.

[0009] In one embodiment, the medicinal and edible substances mentioned in step (1) include one or more of lily, astragalus, poria cocos, wolfberry, and yam.

[0010] In one embodiment, the mass ratio of the medicinal and edible homologous substance to the small molecule cluster water in step (2) is 1:5~10.

[0011] In one implementation, the staged gradient heating in step (2) includes at least three stages: Low-temperature wetting stage: Keep warm at 40-60℃ for 10-30 minutes, and take advantage of the high permeability of small molecule cluster water to fully wet the raw material structure and initially dissolve some water-soluble components; Medium-temperature main extraction stage: Heat to 70-85℃ and maintain for 30-60 minutes; this stage is the main dissolution period for active substances (such as polysaccharides, flavonoids, saponins, etc.). The high solubility of small molecule cluster water promotes the dissolution of macromolecules and fat-soluble components. High-temperature short-time intensification stage: Maintaining at 90-98℃ for 5-15 minutes aims to further disrupt cell structure, enhance dissolution, and ensure the hygiene and safety of the extract. By strictly controlling the time of this stage, the loss of heat-sensitive substances can be minimized.

[0012] In one embodiment, the solid-liquid separation in step (2) is specifically achieved by centrifugation to obtain an extract.

[0013] In one embodiment, the centrifugation parameters are: 5000~8000 r / min, 20~30 min.

[0014] In one embodiment, the extract is concentrated and then further dried to obtain an active substance powder.

[0015] In one embodiment, the drying is carried out by spray drying, with the following specific conditions: the inlet air temperature is controlled at 150~180℃, the outlet air temperature at 60~80℃, and the atomizer frequency at 20~40Hz.

[0016] The present invention also provides a concentrated oral liquid or active substance powder obtained after processing by the above-described method.

[0017] This invention also provides the application of the above-described concentrated oral liquid or active substance powder in the processing of functional foods.

[0018] Beneficial effects: The method for improving the extraction rate of functional substances in food and medicine homology, as described in this invention, has the following advantages compared with existing technologies: On the one hand, through stir-frying and mid-infrared treatment, the active substances in the food and medicine homology can be effectively activated. By using small molecule cluster water as a solvent, its excellent permeability and solubility can be utilized to significantly improve the dissolution rate of the active substances at relatively low temperatures, and effectively avoid the damage of heat-sensitive components to high temperatures, thus achieving efficient and gentle extraction. On the other hand, this method does not rely on complex equipment or exogenous additions, fully preserving the natural properties of the extract. The small molecular cluster structure in the solvent may play an in-situ stabilizing role for the active ingredients and potentially enhance their bioavailability in the human body. Furthermore, the present invention has a simple process, low cost, and is easy to industrialize. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0020] The testing method involved in this invention: 1. Determination of polysaccharide content Test method: Test method for efficacy components of health food (2011 edition).

[0021] The source of raw materials involved in this invention: Small molecule cluster water was purchased from Henan Tianyunquan Beverage Co., Ltd.

[0022] Example 1 A method for improving the extraction rate of functional substances from food and medicine homology includes the following steps: (1) Raw material pretreatment Cut the lily bulbs into chunks, wash and dry them, and stir-fry them at 110℃ for 5 minutes; then treat them with mid-infrared radiation for 25 seconds at a wavelength of 3-5 micrometers. (2) Step-by-step dynamic extraction The lily and small molecule cluster water treated in step (1) were mixed at a material-to-liquid ratio of 1:7, soaked at room temperature for 30 minutes, and then extracted by a staged gradient temperature increase. Specifically, the temperature was first increased to 50℃ and kept warm for 30 minutes; then increased to 80℃ and kept warm for 50 minutes; and finally increased to 95℃ and kept warm for 10 minutes. (3) Post-processing After the extraction in step (2) is completed, the mixture is centrifuged at 5000 r / min for 30 min, and then filtered through a 100-mesh sieve to obtain the extract. The extract is then concentrated by slow simmering over low heat to obtain the oral liquid.

[0023] Example 2 Based on Example 1, the obtained oral liquid was spray-dried into powder under the following conditions: the inlet air temperature was controlled at 170°C, the outlet air temperature at 80°C, and the atomizer frequency at 40Hz, resulting in a powder with good flowability.

[0024] Comparative Example 1 The only difference from Example 1 is that the lily is cut into chunks, washed and dried, and then directly carried out in steps (2) and (3). All other parameters and conditions are the same as in Example 1.

[0025] Comparative Example 2 The only difference from Example 1 is that the small molecule cluster water in step (2) is replaced with ordinary water, while the other parameters and conditions are the same as in Example 1.

[0026] Comparative Example 3 The only difference from Example 1 is that the staged dynamic extraction in step (2) is changed to a single-stage extraction, that is, soaking in room temperature water for 30 minutes, followed by extraction in 90°C water for 1.5 hours. All other parameters and conditions are the same as in Example 1.

[0027] Comparative Example 4 The only difference from Example 1 is that step (2) uses ultrasonic-assisted extraction, that is, soaking at room temperature for 30 minutes and then ultrasonic extraction for 1.5 hours. The ultrasonic power is 200W. Other parameters and conditions are the same as in Example 1.

[0028] Results Analysis The functional components extracted in the examples and comparative examples were determined, and the results are shown in Table 1: Table 1.

[0029] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for improving the extraction rate of functional substances from food and medicine homologous to each other, characterized in that, The method includes: (1) Raw material pretreatment The medicinal and edible substances are cut into pieces, washed, and dried; then they are stir-fried and treated with near-infrared radiation. (2) Step-by-step dynamic extraction Mix the pretreated medicinal and edible substances from step (1) with small molecule cluster water, then perform staged gradient temperature extraction, followed by solid-liquid separation and concentration of the extract.

2. The method according to claim 1, characterized in that, The frying temperature in step (1) is 100~120℃ and the time is 5~10min.

3. The method according to claim 1, characterized in that, The wavelength of the mid-infrared light in step (1) is 3-5 micrometers, and the time is 20-30 seconds.

4. The method according to claim 1, characterized in that, The medicinal and edible substances mentioned in step (1) include one or more of the following: lily, astragalus, poria cocos, wolfberry, and yam.

5. The method according to claim 1, characterized in that, The mass ratio of the medicinal and edible homologous substances to the small molecule cluster water in step (2) is 1:5~10.

6. The method according to claim 1, characterized in that, Step (2) of the phased gradient heating includes at least three stages: Low-temperature immersion stage: Keep warm at 40-60℃ for 10-30 minutes; Medium-temperature main extraction stage: heat to 70-85℃ and maintain for 30-60 minutes; High-temperature short-time intensification stage: maintain at 90-98℃ for 5-15 minutes.

7. The method according to claim 1, characterized in that, The extract is concentrated and then further dried to obtain active substance powder.

8. The method according to claim 7, characterized in that, The drying process employs spray drying, with the following specific conditions: controlling the inlet air temperature to 150~180℃, the outlet air temperature to 60~80℃, and the atomizer frequency to 20~40Hz.

9. The concentrated oral liquid or active substance powder obtained after treatment by the method according to any one of claims 1 to 8.

10. The application of the concentrated oral liquid or active substance powder according to claim 9 in the processing of functional foods.

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