CN102432579A - Process for extracting anthocyanin from blueberry pomace - Google Patents
Process for extracting anthocyanin from blueberry pomace Download PDFInfo
- Publication number
- CN102432579A CN102432579A CN2011103834054A CN201110383405A CN102432579A CN 102432579 A CN102432579 A CN 102432579A CN 2011103834054 A CN2011103834054 A CN 2011103834054A CN 201110383405 A CN201110383405 A CN 201110383405A CN 102432579 A CN102432579 A CN 102432579A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- anthocyanogen
- extraction
- extraction process
- supernatant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a process for extracting anthocyanin from blueberry pomace. In the process, residues obtained after blueberry is squeezed to form fruit juice are used as raw materials and are subjected to ultrasound extraction by using an acidic methanol solution, centrifuged and concentrated under reduced pressure to obtain an extract. By the process, the resource waste due to the residues of active ingredients such as the anthocyanin and the like in the blueberry pomace are avoided, so that the blueberry resources are utilized fully; and the invention provides a process which is easy to operate, low in production cost, energy-saving, high in extraction efficiency and easy to industrialize.
Description
Technical field:
The present invention relates to a kind of from plant the method for extraction functionality composition, specifically refer to extract the residue remaining after the blueberry press juice process method of anthocyanogen.
Background technology:
Blueberry; Claim cowberry, blue berry again; Be Ericaceae (Ericaceae) cowberry subfamily (Vaccinioicleae) Vaccinium (Vaccinium) plant, fruit is blue, and is nutritious; Have the cranial nerve of preventing aging, cardiac function enhancing, make eye bright and effect such as anticancer, Food and Argriculture OrganizationFAO (FAO) classifies them one of as human five big heath food.Blueberry is a kind of internationally recognized functional health-care food at present, is widely current in American-European countries, and particularly Japanese very popular in recent years in the Asia, the blueberry of China and the consumption of related prods thereof are at the early-stage.
Containing abundant anthocyanogen in the blue berry, is a kind of important natural pigment resource, can be widely used in industries such as food, pharmacy, makeup.The physiological function of anthocyanin class compound comprises in the blueberry, and: I promotes and the effect of the amphiblestroid erythrolabe resynthesis of activation, thereby strengthens people's eyesight and remitting vision fatigue; Also has the cataract that prevents that the retina protein denaturation from causing, especially the retinitis that causes of mellitus and cataract and with cycle penalty recurrent cerebral arteriosclerosis.II is through suppressing the property of passing through of capillary vessel, reaches protection capillary action and microcirculation improvement systematic function.III blueberry anthocyanogen has stronger removal radical effect than VITAMINs and catechuic acid etc.Other effect of IV: have diuresis, detoxifcation, resistance is different and effect such as antitumor, can be used for treating urinary stone disease, toxicity urethritis, wing moon bright inflammation, enteritis, dysentery and tumour etc.
Current, the blueberry industry of countries in the world is flourish, and the blueberry product form is varied, and wherein fruit juice product is quite a lot of.But, it is reported that the anthocyanogen that has only 13%-23% and the chlorogenicacid of 36%-39% are present in the blueberry juice, about respectively 42% and 15% remains in the residue; In addition, contain the anthocyanogen of 33.6mg during the 100g blue berry is squeezed the juice, and contain 184mg in the 100g blueberry residue.Therefore,, be necessary the extraction process of anthocyanogen in the blueberry residue is studied from the angle of rational exploitation and utilization blueberry anthocyanogen resource, thus obtain a kind of simple to operate, production cost is low, save energy, the extraction process that extraction efficiency is high.
At present the domestic and international many scholars of the process for extracting of anthocyanogen have been done big quantity research, process for extracting mainly contains solvent-extraction process, microwave method, supercritical fluid extraction and enzyme process etc.The microwave extraction method is to utilize the quick vibrations of the ultra high frequency that magnetron produces, and makes intermolecular mutual collision, extruding in the plant, thus a kind of fluid extraction method that its effective constituent is leached; Its advantage is to shorten greatly extraction time, and extraction yield is higher, saves solvent, but high to equipment requirements.Supercritical fluid extraction utilizes supercutical fluid from liquid and solid, to extract certain composition as extraction agent, reaches the purpose of separating or purifying; Though this method selectivity and extraction yield are high, have the too high defective of equipment cost equally.Solvent-extraction process is the conventional process for extracting of anthocyanogen, and extraction solvent commonly used comprises hot water, methyl alcohol, ethanol, acetone, ETHYLE ACETATE and the aqueous solution thereof etc.; This method equipment is simple, operation easily, and cost is low, is present most widely used a kind of anthocyanogen process for extracting.The U.S., France, Poland etc. all have the patent introduction to adopt the method for acetone, methyl alcohol, the former anthocyanogen oligopolymer of ethyl acetate extraction.Anthocyanogen is a water-soluble substances, and its stability receives the influence of factors such as temperature, pH value.Therefore, for guaranteeing extraction yield and the stability of blueberry anthocyanogen, must control the temperature that pH value and Qi Ke bear.
Chinese patent 101775417 discloses a kind of process for extracting that from blueberry pomace, extracts anthocyanogen; Though this method also is to be raw material with the blueberry pomace produced after fruit juice or the fruit wine; But with the cavitation suspendible is power, adopts the cultivation extraction of integrated enzyme-cavitation suspendible and ethanol to strengthen the anthocyanogen method of extracting.Adopt cellulase in this method or destroy combining of cell wall structure or target component and Mierocrystalline cellulose, protein etc., effective constituent is discharged with the prozyme of polygalacturonase, thus the raising extraction efficiency.But Enzymatic Extraction itself exists certain limitation; Like the optimum temps of enzyme and best PH often in a very little scope; For the activity that makes enzyme is brought up to peak, temperature and pH value in the time of must strictly controlling enzyme reaction, the minor fluctuations of reaction conditions; The activity of enzyme is reduced greatly, therefore experimental installation is had higher requirement.In the Enzymatic Extraction process, might change some composition wherein in addition, produce new chemical substance, thereby influence the quality of anthocyanogen.So this method is comparatively speaking, use maturation not enough, complex operation, production cost is higher.
Be not that raw material adopts acid solvent to carry out the report of supersound extraction anthocyanogen as yet at present about pericarp and the seed that retains after squeezing the juice with blueberry.
Summary of the invention:
Still surplus in the residue wasting of resources that effective constituent caused such as more anthocyanogen arranged in order to solve after the blueberry press juice; Realize making full use of of functional foodstuff blueberry, the present invention provide a kind of simple to operate, production cost is low, the technology of from blueberry is squeezed the juice the back residue, extracting anthocyanogen of save energy, high extracting efficiency.
The technical solution that realizes above-mentioned purpose is following:
1. the extraction process of a blueberry anthocyanogen comprises following operation steps:
(1) raw material of blueberry: utilize remaining solid after the blueberry press juice as the raw material that extracts anthocyanogen, lyophilize becomes powdered;
(2) extraction of blueberry anthocyanogen: get the lyophilized powder of blueberry squeezing back remaining solid, press material liquid volume and added acidic methanol solution,, get the anthocyanogen extracting solution in 20～50 ℃ of supersound extraction 10min～40min than 1: 5～1: 20;
(3) with the centrifugal 5～15min of anthocyanogen extracting solution 5000～10000r/min, obtain throw out and supernatant, throw out by above-mentioned condition supersound extraction 2～4 times again, and is collected supernatant with above-mentioned the same terms spinning, merge; Centrifuged supernatant 20～70 ℃ of temperature, vacuum tightness-0.07～-be evaporated under the 1.0MPa condition and do not have the alcohol flavor, obtain blueberry anthocyanogen product.
2. the remaining solid after the described blueberry press juice of said step (1) is mainly pericarp and seed of blueberry etc.
3. the material liquid volume ratio described in the said step (2) is 1: 10～1: 20, and acidic methanol solution is PH1～3, wherein sour optional acetic acid, hydrochloric acid, sulfuric acid and formic acid.
4. the supersound extraction temperature is 20～40 ℃ described in the said step (2), and extraction time is 20～30min.
5. the supersound extraction number of times is 2～3 times described in the said step (3).
Advantage of the present invention:
1. this method technical maturity, simple to operate, production cost is low, save energy, extraction efficiency are high.
2. this invention makes full use of the resource of blueberry anthocyanogen, avoids causing waste.
To combine embodiment to further specify the present invention below, but the scope that the present invention requires to protect is not limited to following embodiment.
Specific embodiments
Embodiment 1: residual residue lyophilize after the blueberry press juice is become powder, take by weighing lyophilized powder 10 grams, add hydrochloric acid-methanol solution of the PH1.0 of 100ml, in 30 ℃ of supersound extraction 30min, get the anthocyanogen extracting solution.The anthocyanogen extracting solution in the centrifugal 5min of 5000r/min, is got throw out and supernatant.Throw out by above-mentioned condition supersound extraction 2 times again, and is collected supernatant with identical condition spinning, merge; Centrifuged supernatant 40 ℃ of temperature, vacuum tightness-0.08～-be evaporated under the 0.1MPa condition and do not have the alcohol flavor, obtain blueberry anthocyanogen product.
Embodiment 2: residual residue lyophilize after the blueberry press juice is become powder, takes by weighing lyophilized powder 10 gram, add acetic acid-methanol solution of 40% of 200ml, in 30 ℃ of supersound extraction 30min, the anthocyanogen extracting solution.The anthocyanogen extracting solution in the centrifugal 10min of 8000r/min, is got throw out and supernatant.Throw out by above-mentioned condition supersound extraction 2 times again, and is collected supernatant with identical condition spinning, merge; Centrifuged supernatant is evaporated under 70 ℃ of temperature, vacuum tightness-0.1MPa condition does not have the alcohol flavor, obtains blueberry anthocyanogen product.
Claims (5)
1. the extraction process of a blueberry anthocyanogen comprises following operation steps:
(1) raw material of blueberry: utilize residual residue after the blueberry press juice as the raw material that extracts anthocyanogen, lyophilize becomes powdered;
(2) extraction of blueberry anthocyanogen: get the lyophilized powder of residual residue after the blueberry press juice, press material liquid volume and added acidic methanol solution than 1: 5～1: 20, in 20～50 ℃ of supersound extraction 10min～40min, the anthocyanogen extracting solution;
(3) with the centrifugal 5～15min of anthocyanogen extracting solution 5000～10000r/min, obtain throw out and supernatant, throw out by above-mentioned condition supersound extraction 2～4 times again, and is collected supernatant with above-mentioned the same terms spinning, merge; Centrifuged supernatant 20～70 ℃ of temperature, vacuum tightness-0.07～-be evaporated under the 1.0MPa condition and do not have the alcohol flavor, obtain blueberry anthocyanogen product.
2. according to the extraction process of the said a kind of blueberry anthocyanogen of claim 1, it is characterized in that residual residue after the described blueberry press juice of step (1) is mainly pericarp and seed of blueberry etc.
3. according to the extraction process of the said a kind of blueberry anthocyanogen of claim 1, it is characterized in that the material liquid volume ratio described in the step (2) be mainly 1: 10～1: 20, acidic methanol solution is PH1～3, wherein sour optional acetic acid, hydrochloric acid, sulfuric acid and formic acid.
4. according to the extraction process of the said a kind of blueberry anthocyanogen of claim 1, it is characterized in that the supersound extraction temperature is 20～40 ℃ described in the step (2), extraction time is 20～30min.
5. according to the extraction process of the said a kind of blueberry anthocyanogen of claim 1, it is characterized in that the supersound extraction number of times is 2～3 times described in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103834054A CN102432579A (en) | 2011-11-28 | 2011-11-28 | Process for extracting anthocyanin from blueberry pomace |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103834054A CN102432579A (en) | 2011-11-28 | 2011-11-28 | Process for extracting anthocyanin from blueberry pomace |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102432579A true CN102432579A (en) | 2012-05-02 |
Family
ID=45980969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103834054A Pending CN102432579A (en) | 2011-11-28 | 2011-11-28 | Process for extracting anthocyanin from blueberry pomace |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102432579A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102718738A (en) * | 2012-07-04 | 2012-10-10 | 贵阳学院 | Method for extracting, separating and purifying anthocyanin from blueberry peel and residues |
| CN103235080A (en) * | 2013-05-13 | 2013-08-07 | 山东省农业科学院中心实验室 | Method for quickly determining anthocyanin in seed coat of black peanut by using UPLC/MS/MS (Ultra Performance Liquid Chromatography/tandem Mass Spectrometry) |
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
| CN103601770A (en) * | 2013-12-02 | 2014-02-26 | 上海交通大学 | Ultrasonic-assisted extraction method for anthocyanin in hibiscus syriacus petals |
| CN105961993A (en) * | 2016-06-15 | 2016-09-28 | 安徽徽王食品有限公司 | Nourishing and health-care blueberry brewing beverage and preparing method thereof |
| CN107125499A (en) * | 2017-04-14 | 2017-09-05 | 安徽金鹰农业科技有限公司 | A kind of preparation method of blueberry juice acid beverage |
| CN107312356A (en) * | 2017-07-25 | 2017-11-03 | 山西大学 | A kind of preparation and application of purple Onion pigment |
| CN109511980A (en) * | 2018-12-17 | 2019-03-26 | 贵州理工学院 | A kind of preparation method of blueberry pomace extract dry powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030080503A (en) * | 2002-04-09 | 2003-10-17 | 김선호 | The method for manufacturing of natural dyes |
| US7208181B1 (en) * | 2002-06-12 | 2007-04-24 | The United States Of America, As Represented By The Secretary Of Agriculture | Isolation of polyphenolic compounds from fruits or vegetables utilizing sub-critical water extraction |
| CN101775417A (en) * | 2010-01-06 | 2010-07-14 | 高畅 | Method for extracting anthocyanin from blueberry pomace |
| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
| CN101914304A (en) * | 2010-07-30 | 2010-12-15 | 合肥工业大学 | Method for extracting blueberry anthocyanin |
-
2011
- 2011-11-28 CN CN2011103834054A patent/CN102432579A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030080503A (en) * | 2002-04-09 | 2003-10-17 | 김선호 | The method for manufacturing of natural dyes |
| US7208181B1 (en) * | 2002-06-12 | 2007-04-24 | The United States Of America, As Represented By The Secretary Of Agriculture | Isolation of polyphenolic compounds from fruits or vegetables utilizing sub-critical water extraction |
| CN101775417A (en) * | 2010-01-06 | 2010-07-14 | 高畅 | Method for extracting anthocyanin from blueberry pomace |
| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
| CN101914304A (en) * | 2010-07-30 | 2010-12-15 | 合肥工业大学 | Method for extracting blueberry anthocyanin |
Non-Patent Citations (3)
| Title |
|---|
| 李颖畅等: "蓝莓果中花色苷的提取工艺研究", 《食品科技》 * |
| 李颖畅等: "蓝裤花色昔抗氧化活性的研究", 《食品与发酵工业》 * |
| 石光等: "蓝莓花色苷稳定性研究", 《食品与发酵工业》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102718738A (en) * | 2012-07-04 | 2012-10-10 | 贵阳学院 | Method for extracting, separating and purifying anthocyanin from blueberry peel and residues |
| CN103235080A (en) * | 2013-05-13 | 2013-08-07 | 山东省农业科学院中心实验室 | Method for quickly determining anthocyanin in seed coat of black peanut by using UPLC/MS/MS (Ultra Performance Liquid Chromatography/tandem Mass Spectrometry) |
| CN103235080B (en) * | 2013-05-13 | 2014-12-10 | 山东省农业科学院中心实验室 | Method for quickly determining anthocyanin in seed coat of black peanut by using UPLC/MS/MS (Ultra Performance Liquid Chromatography/tandem Mass Spectrometry) |
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
| CN103601770A (en) * | 2013-12-02 | 2014-02-26 | 上海交通大学 | Ultrasonic-assisted extraction method for anthocyanin in hibiscus syriacus petals |
| CN103601770B (en) * | 2013-12-02 | 2016-03-16 | 上海交通大学 | Shrubalthea Flower lobe anthocyanogen ultrasonic auxiliary extraction method |
| CN105961993A (en) * | 2016-06-15 | 2016-09-28 | 安徽徽王食品有限公司 | Nourishing and health-care blueberry brewing beverage and preparing method thereof |
| CN107125499A (en) * | 2017-04-14 | 2017-09-05 | 安徽金鹰农业科技有限公司 | A kind of preparation method of blueberry juice acid beverage |
| CN107312356A (en) * | 2017-07-25 | 2017-11-03 | 山西大学 | A kind of preparation and application of purple Onion pigment |
| CN109511980A (en) * | 2018-12-17 | 2019-03-26 | 贵州理工学院 | A kind of preparation method of blueberry pomace extract dry powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102432579A (en) | Process for extracting anthocyanin from blueberry pomace | |
| CN103976371B (en) | A kind of extrusion modification and enzymolysis coupling extract the method for Pon mandarin orange dietary fiber | |
| CN104473188B (en) | A kind of extracting method of Testa oryzae water soluble dietary fiber | |
| CN104187456B (en) | Extract the process of dietary fiber in pears slag | |
| CN103342692A (en) | Method for extracting blueberry anthocyanin | |
| CN103497822B (en) | The method of protein, food fibre and peony seed oil is extracted from peony seeds or the peony seeds dregs of rice | |
| CN101933616A (en) | Method for preparing dietary fiber through solid-gas explosion | |
| CN102499353B (en) | Method for efficiently extracting and stably storing bayberry polyphenol | |
| CN102524786B (en) | Processing method of nutritional buccal tablets of orange peels | |
| CN101319095B (en) | Microwave extraction method for purple cabbage haematochrome | |
| CN104628881A (en) | Method for extracting auricularia polytricha polysaccharide | |
| CN103073914B (en) | Method for extracting maize yellow pigment from maize protein | |
| CN104957586A (en) | Multi-plant fiber salt and preparation method for same | |
| CN101974096A (en) | Method for efficiently extracting polysaccharides from sporophyll of Undaria pinnatifida Suringar | |
| CN106699625B (en) | The method that zeaxanthin is prepared from Chinese wolfberry fruit dregs | |
| CN107996931A (en) | A kind of antibacterial, cardiac stimulant protect liver hydrogen-rich low-sugar health drink and preparation method thereof | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| Van Tai et al. | Food processing waste in Vietnam: Utilization and prospects in food industry for sustainability development | |
| CN110892987A (en) | Preparation method of wolfberry syrup | |
| CN104068357B (en) | A kind of preparation method of capsicum dietary fiber | |
| CN112920886A (en) | Enzymolysis preparation method of peony seed micromolecule oil | |
| CN101993902A (en) | Method for extracting flavonoids compounds from asparagus and leftovers thereof | |
| CN103518943A (en) | Method for extracting proteins from rape seed cakes by utilizing multi-frequency ultrasonic waves | |
| CN108936701A (en) | A kind of preparation method of vegetable seed meal dietary fiber | |
| CN108271838A (en) | A kind of gingkgo tonic thin pancake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120502 |