CN102389149B - The method of extraction purification polyphenol from tender areca nuts - Google Patents
The method of extraction purification polyphenol from tender areca nuts Download PDFInfo
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- CN102389149B CN102389149B CN201110287714.1A CN201110287714A CN102389149B CN 102389149 B CN102389149 B CN 102389149B CN 201110287714 A CN201110287714 A CN 201110287714A CN 102389149 B CN102389149 B CN 102389149B
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Abstract
The invention discloses a kind of method of extraction purification polyphenol from tender areca nuts, the tender areca nuts making beating that the method comprises the steps: (1) will clean, adds hot deionized water at once and extracts, filter, obtain betel nut polyphenolic extract; (2) by macroporous resin column on betel nut polyphenolic extract, and wash-out separation and purification is carried out.The betel nut polyphenol that the present invention extracts is natural extract, has the anti-oxidation efficacy of polyphenol, may be used for food, health products.
Description
Technical field
The invention belongs to the method for extraction and purification of betel nut polyphenol, particularly a kind of method of extraction purification polyphenol from tender areca nuts.
Background technology
Betel nut (ArecacatechuL.) is China's traditional Chinese medicine material, has expelling parasite; Disappear long-pending; The lower gas for the treatment of; Row water; Preventing malaria.Malnutrition due to parasitic infestation; Eat stagnant; Abdominal distention; Heavy after rushing down dysentery; Beriberi; Oedema; The effects such as malaria.Present pharmaceutical research proves, betel nut also has the effects such as hypotensive, anticancer, and south China is economized as Hainan etc. and also betel nut is used as food, and a large amount of crowd chews food betel nut.
Research shows that betel nut polyphenol content is that l7.2% ~ 29.8%. has arrived mature period and just drops to 11.1 ~ 17.8% green fruit period, and therefore the present invention selects the tender fruit of betel nut green to extract polyphenol.
The present invention extracts the antioxidant that the betel nut polyphenol obtained is pure natural, can be developed for food, health products.
Summary of the invention
The object of the invention is to make full use of the natural resources, a kind of method of extraction purification polyphenol from tender areca nuts is provided.
Technical scheme of the present invention is summarized as follows:
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts that deionized water is clean is after beater making beating, to add temperature in 5 ~ 15 minutes be 70 DEG C ~ 90 DEG C deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 90 minutes under the condition of 1:5 ~ 10, filter, obtain betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper macroporous resin column, with the concentration expressed in percentage by volume of 8 ~ 15 times of column volume deionized waters, 3 times of column volumes be 20% ~ 40% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.
After described Extraction solvent should be tender areca nuts making beating, the temperature added in 5 ~ 15 minutes is the deionized water of 70 DEG C ~ 90 DEG C.
Described solid-liquid ratio is 1:5 ~ 10.
Described macroreticular resin, model is: AB-8; HPD-100; ME-2; FL-1; D101; XAD-10; HP-20.
Detailed description of the invention
The method of the present invention's extraction purification polyphenol from tender areca nuts is described below by specific embodiment, and description is below only to make those skilled in the art understand the present invention better, but does not limit the present invention in any way.
Embodiment 1
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 5 minutes be 70 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:5, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper AB-8 macroporous resin column, with the concentration expressed in percentage by volume of 8 times of column volume deionized waters, 3 times of column volumes be 20% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 72%.
Embodiment 2
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 10 minutes be 80 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:7, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper HPD-100 macroporous resin column, with the concentration expressed in percentage by volume of 10 times of column volume deionized waters, 3 times of column volumes be 30% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 84%.
Embodiment 3
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 15 minutes be 90 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:8, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper ME-2 macroporous resin column, with the concentration expressed in percentage by volume of 12 times of column volume deionized waters, 3 times of column volumes be 40% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 87%.
Embodiment 4
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 7 minutes be 75 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:10, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper FL-1 macroporous resin column, with the concentration expressed in percentage by volume of 14 times of column volume deionized waters, 3 times of column volumes be 25% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 79%.
Embodiment 5
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 9 minutes be 85 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:6, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper D101 macroporous resin column, with the concentration expressed in percentage by volume of 15 times of column volume deionized waters, 3 times of column volumes be 35% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 83%.
Embodiment 6
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 12 minutes be 90 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:9, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper XAD-10 macroporous resin column, with the concentration expressed in percentage by volume of 13 times of column volume deionized waters, 3 times of column volumes be 32% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 70%.
Embodiment 7
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 8 minutes be 85 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:8, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper HP-20 macroporous resin column, with the concentration expressed in percentage by volume of 11 times of column volume deionized waters, 3 times of column volumes be 27% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 79%.
Embodiment 8
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 6 minutes be 90 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:10, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper D101 macroporous resin column, with the concentration expressed in percentage by volume of 15 times of column volume deionized waters, 3 times of column volumes be 30% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 88%.
Embodiment 9
From tender areca nuts, the method for extraction purification polyphenol, comprises the steps:
(1) tender areca nuts cleaned of deionized water is after beater making beating, and to add temperature in 10 minutes be 80 DEG C of deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 60 minutes under the condition of 1:8, filters, obtains betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper ME-2 macroporous resin column, with the concentration expressed in percentage by volume of 9 times of column volume deionized waters, 3 times of column volumes be 20% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.Polyphenol content 73%.
Claims (3)
1. the method for extraction purification polyphenol from tender areca nuts, is characterized in that comprising the steps:
(1) tender areca nuts that deionized water is clean is after beater making beating, to add temperature in 5 ~ 15 minutes be 70 DEG C ~ 90 DEG C deionized waters is Extraction solvent, and at 95 DEG C, feed liquid mass ratio is extract 90 minutes under the condition of 1:5 ~ 10, filter, obtain betel nut polyphenolic extract;
(2) betel nut polyphenolic extract is stirred evenly, upper macroporous resin column, with the concentration expressed in percentage by volume of 8 ~ 15 times of column volume deionized waters, 3 times of column volumes be 20% ~ 40% ethanol water, the percentage concentration of 10 times of column volumes is that 95% ethanol water carries out wash-out, collecting percentage concentration is 95% ethanol water wash-out liquid, be evaporated to pol 30%, spraying dry, namely obtains the betel nut polyphenol after purifying.
2. the method for extraction purification polyphenol from tender areca nuts according to claim 1, is characterized in that described raw material is the tender fruit of betel nut green.
3. the method for extraction purification polyphenol from tender areca nuts according to claim 1, is characterized in that described macroreticular resin is AB-8; HPD-100; ME-2; FL-1; D101; XAD-10; HP-20.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478719B (en) * | 2013-09-27 | 2015-12-02 | 许启太 | A kind of method extracting betel nut biotin from fresh betel nut |
| CN106417843A (en) * | 2016-09-30 | 2017-02-22 | 许启太 | Betel nut and peony seed coffee and preparation method thereof |
| CN107582782B (en) * | 2017-10-19 | 2020-11-03 | 中国人民解放军联勤保障部队第九〇四医院 | Preparation method of medicine containing areca catechu component and anti-hypoxia application of medicine |
| CN108516995A (en) * | 2018-04-27 | 2018-09-11 | 湖南口味王集团有限责任公司 | A kind of method of purification of betel nut polyphenol |
| CN108606029A (en) * | 2018-04-28 | 2018-10-02 | 洛阳师范学院 | A kind of coarse grain biscuit and preparation method thereof with anti-fatigue effect |
| CN109123764A (en) * | 2018-07-23 | 2019-01-04 | 许启太 | A kind of preparation method of Bin phenol cigarette |
| CN109674916A (en) * | 2019-03-05 | 2019-04-26 | 海南口味王科技发展有限公司 | A method of preparing betelnut extract from fresh areca nuts |
| CN110496179B (en) * | 2019-09-26 | 2021-07-13 | 海南大学 | Method for extracting antioxidant substances from betel nut fruits and application |
| CN111869841A (en) * | 2020-07-16 | 2020-11-03 | 海南华创槟榔研究院 | Betel nut chewable tablet and preparation method thereof |
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| US6319523B1 (en) * | 2000-06-29 | 2001-11-20 | James H. Zhou | Composition and method for inhibiting oral bacteria |
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