CN103145858A - Method for extracting flavone-rich pueraria starch from pueraria lobata - Google Patents
Method for extracting flavone-rich pueraria starch from pueraria lobata Download PDFInfo
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- CN103145858A CN103145858A CN2013100880454A CN201310088045A CN103145858A CN 103145858 A CN103145858 A CN 103145858A CN 2013100880454 A CN2013100880454 A CN 2013100880454A CN 201310088045 A CN201310088045 A CN 201310088045A CN 103145858 A CN103145858 A CN 103145858A
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Abstract
The invention discloses a method for extracting flavone-rich pueraria starch from pueraria lobata. The method comprises the following steps of: cutting clean and fresh pueraria lobata intio sections; adding color fixing solution; integrally grinding to obtain size; carrying out enzymolysis on the size by cellulose at 48 to 50 DEG C along with pH (Potential Of Hydrogen) of 4.6 to 5.0; dipping the mixture subjected to the enzymolysis in alkaline solution with pH of 8 to 10 for 30 to 60 minutes; filtering to remove the slag to obtain the pueraria starch; intermittently processing the obtained pueraria starch by micro wave with power of 450 to 600w in a way of processing for 10 to 30 seconds each time; adjusting the pueraria starch subjected to microwave processing to reach pH of 5 to 6; centrifugally separating; and drying the solid so as to obtain the flavone-rich pueraria starch. By adopting the method, the nutritive value of the pueraria starch can be effectively increased; and the method is simple, fast in speed and capable of realizing industrial production.
Description
Technical field
The present invention relates to a kind of method of extracting the pueraria starch that is rich in flavones from the root of kudzu vine, belong to the protective foods preparation field.
Background technology
The root of kudzu vine (Radix Pueraria) is the subterraneous root of Pueraria, is perennial pulse family vine, begins to be stated from Shennong's Herbal, is listed in middle product, because of rich in starch and flavone component, is classified as " being food and medicine " register by the Ministry of Health.In recent years, modern medicine has carried out deep systematic study to medicinal ingredients and the pharmacological action of the root of kudzu vine both at home and abroad, shows that Radix Puerariae flavone has the functions such as the brain of increasing and coronary flow, can be used for the treatment of cardio-cerebrovascular diseases, and is both domestic and external in great demand.
Rich in starch in the root of kudzu vine (being commonly called as kudzuvine root starch), if the food transparency of making of the root of kudzu vine is high, especially kept the composition of Radix Puerariae flavone aspect synersis and storage in kudzuvine root starch, has larger superiority than other starch, so the root of kudzu vine is good healthy food material.
Remove in the root of kudzu vine and contain starch and Radix Puerariae flavone, also contain in addition the compositions such as fiber, protein, the existing root of kudzu vine utilizes technique such as kudzuvine root starch production, Radix Puerariae flavone to extract, and generally only utilized one-component starch in the root of kudzu vine or the utilization of flavones, causes the waste of root of kudzu vine resource.
Radix Puerariae flavone mainly is present in the epidermic cell of the root of kudzu vine, and therefore, the extraction of Radix Puerariae flavone is the cellulosic obstruction of main component of Gonna breakthrough root of kudzu vine epidermis not only, and will guarantee that simultaneously flavones does not destroy loss, has technical difficulty.Equally, in the process that pueraria starch extracts, root of kudzu vine fiber is also main barrier to the stripping of pueraria starch, becomes the technical barrier that extracts high-content Radix Puerariae flavone starch.
Summary of the invention
Only pay close attention to the utilization of one-component starch or flavones when the present invention is directed to the present root of kudzu vine utilization of resources, cause the waste of root of kudzu vine resource, particularly the cell walls of root of kudzu vine epidermic cell causes a difficult problem on prior art to the stripping of the flavones in the root of kudzu vine and starch, purpose is to provide a kind of can effectively improve the pueraria starch nutritive value, simply, rapidly from the root of kudzu vine simultaneously high yield extract the method for pueraria starch and flavones.
The invention provides a kind of method of extracting the pueraria starch that is rich in flavones from the root of kudzu vine, the method is the rear interpolation colour protecting liquid of first the clean fresh root of kudzu vine being cut into chunks, and obtains together slurries through milling; The slurries that obtain are 48～50 ℃ with cellulase in temperature, and pH is 4.6～5.0 times enzymolysis; The mixture that obtains after enzymolysis is completed is to soak 30～60min in 8～10 basic solutions in the pH value, then obtains starch milk after the elimination slag after filtration; The starch milk that obtains is that under the microwave of 450～600w, the mode intermittent type with each processing 10～30s is processed 2～3 times at power; It is 5～6 rear centrifugations that the starch milk that microwave treatment is crossed is adjusted to pH, with solid drying, and get final product.
The mass ratio of described colour protecting liquid and the root of kudzu vine is 1:4～8.
Described colour protecting liquid is that the content of Cys is that the content of 0.1～1.0wt% and EDTA is the mixed aqueous solution of 0.1～0.35wt%.
The concentration of described cellulase is 0.03～0.055g/100g root of kudzu vine.
The acid of in the inventive method, pH regulator to 5～6 being adopted is one or more in acetic acid, citric acid or hydrochloric acid.
Described basic solution be in liming or sodium hydroxide solution one or both.
The described root of kudzu vine is cut into every section 10～20cm.
The present invention extracts the pueraria starch that is rich in flavones from the root of kudzu vine concrete grammar comprises the following steps:
1, with fresh root of kudzu vine removal of contamination, clean, segment;
The root of kudzu vine is cut into the section piece of 10～20cm length;
2, the root of kudzu vine of segment is added defibrination after colour protecting liquid, the mass ratio of colour protecting liquid and material is 1:4～8;
Colour protecting liquid is that the content of Cys is that the content of 0.1～1.0wt% and EDTA is the mixed aqueous solution of 0.1～0.35wt%;
3, the slurries that obtain after defibrination are adopted cellulase degradation;
Enzymatic hydrolysis condition: 48～50 ℃ of temperature, the consumption of enzyme are 0.03～0.055g/100g root of kudzu vine, and enzymolysis time is 2～3h, and pH is 4.6～5.0;
4, the mixture after enzymolysis is regulated the rear immersion 30～60min in pH to 8～10 with basic solution, the mixture after soaking is sieved remove slag, obtain pueraria starch milk;
Described basic solution be in liming or sodium hydroxide solution one or both.
5, pueraria starch milk is carried out microwave treatment intermittently;
The power of microwave is 450～600w, and the time of microwave treatment is 10～30s, and the number of times of processing is 2～3 times;
6, it is 5～6 rear centrifugations that the pueraria starch milk of microwave treatment being crossed is adjusted to pH with acid, obtains the wet starch of solid, reaches the pueraria starch finished product that is rich in flavones after drying;
The acid of adopting is one or more in acetic acid, citric acid or hydrochloric acid.
Beneficial effect of the present invention:
1, by cellulase again in conjunction with microwave action, reach the effect of effective destruction root of kudzu vine epidermic cell wall, make the effective stripping of flavones in the root of kudzu vine and do not destroy its structure, guaranteed that simultaneously other nutritive ingredients such as protein do not run off;
2, by the strict control to the pH value, Radix Puerariae flavone is retained in pueraria starch in a large number, the pueraria starch that its content is produced higher than traditional technology has far away fully effectively utilized the kudzu root nutrient material, has improved the nutritive value of product;
3, in leaching process, effectively avoid the brown stain of material by adding colour protecting liquid, ensure the quality of product;
4, this extracting method is simple, quick, and equipment is simple, but suitability for industrialized production.
Embodiment
The present invention will be further described below by embodiment, rather than restriction the present invention.
Embodiment 1:
1, the fresh root of kudzu vine is known impurity, clean, segment, length is 10～20cm;
2, wear into slurries after the root of kudzu vine of segment is added colour protecting liquid, the mass ratio of colour protecting liquid and the root of kudzu vine is 1:5; Colour protecting liquid is that the content of Cys is that the content of 0.5wt% and EDTA is the mixed aqueous solution of 0.25wt%;
3, slurries are adopted cellulase degradation, enzymatic hydrolysis condition: temperature 50 C, the enzyme concn 0.05g/100g root of kudzu vine, the time is 2.5h, pH is 4.8;
4, the mixture after enzymolysis is regulated the rear immersion of pH to 9 60min with liming, sieve and remove slag, obtain pueraria starch milk;
5, pueraria starch milk is carried out microwave treatment intermittently, the power of microwave is 500w, and the time of microwave treatment is 30s, and the number of times of processing is 3 times;
6, the microwave treatment pueraria starch milk being adjusted to pH with acetic acid is 6 rear centrifugations, reaches the pueraria starch finished product that is rich in flavones after the solid-phase drying that obtains.
According to above-mentioned technique, the extraction rate reached to 95% of final pueraria starch, the extraction rate reached to 90% of Radix Puerariae flavone.
Embodiment 2:
1, the fresh root of kudzu vine is known impurity, clean, segment, length is 10～20cm;
2, wear into slurries after the root of kudzu vine of segment is added colour protecting liquid, the mass ratio of colour protecting liquid and the root of kudzu vine is 1:8; Colour protecting liquid is that the content of Cys is that the content of 0.7wt% and EDTA is the mixed aqueous solution of 0.15wt%;
3, slurries are adopted cellulase degradation, enzymatic hydrolysis condition: 48 ℃ of temperature, the enzyme concn 0.055g/100g root of kudzu vine, the time is 2h, pH is 4.8;
4, the mixture after enzymolysis is regulated the rear immersion of pH to 8 30min with liming, sieve and remove slag, obtain pueraria starch milk;
5, pueraria starch milk is carried out microwave treatment intermittently, the power of microwave is 450w, and the time of microwave treatment is 30s, and the number of times of processing is 3 times;
6, the microwave treatment pueraria starch milk being adjusted to pH with citric acid is 5 rear centrifugations, reaches the pueraria starch finished product that is rich in flavones after the solid-phase drying that obtains.
According to above-mentioned technique, the extraction rate reached to 94% of final pueraria starch, the extraction rate reached to 93% of Radix Puerariae flavone.
Embodiment 3
1, the fresh root of kudzu vine is known impurity, clean, segment, length is 10～20cm;
2, wear into slurries after the root of kudzu vine of segment is added colour protecting liquid, the mass ratio of colour protecting liquid and the root of kudzu vine is 1:4; Colour protecting liquid is that the content of Cys is that the content of 0.1wt% and EDTA is the mixed aqueous solution of 0.1wt%;
3, slurries are adopted cellulase degradation, enzymatic hydrolysis condition: temperature 50 C, the enzyme concn 0.055g/100g root of kudzu vine, the time is 2h, pH is 4.8;
4, the mixture after enzymolysis is regulated the rear immersion of pH to 10 30min with sodium hydroxide, sieve and remove slag, obtain pueraria starch milk;
5, pueraria starch milk is carried out microwave treatment intermittently, the power of microwave is 450w, and the time of microwave treatment is 30s, and the number of times of processing is 3 times;
6, the microwave treatment pueraria starch milk being adjusted to pH with hydrochloric acid is 5 rear centrifugations, reaches the pueraria starch finished product that is rich in flavones after the solid-phase drying that obtains.
According to above-mentioned technique, the extraction rate reached to 94% of final pueraria starch, the extraction rate reached to 95% of Radix Puerariae flavone.
Embodiment 4
1, the fresh root of kudzu vine is known impurity, clean, segment, length is 10～20cm;
2, wear into slurries after the root of kudzu vine of segment is added colour protecting liquid, the mass ratio of colour protecting liquid and the root of kudzu vine is 1:6; Colour protecting liquid is that the content of Cys is that the content of 0.1wt% and EDTA is the mixed aqueous solution of 0.35wt%;
3, slurries are adopted cellulase degradation, enzymatic hydrolysis condition: temperature 50 C, the enzyme concn 0.045g/100g root of kudzu vine, the time is 3h, pH is 4.8;
4, the mixture after enzymolysis is regulated the rear immersion of pH to 10 60min with liming, sieve and remove slag, obtain pueraria starch milk;
5, pueraria starch milk is carried out microwave treatment intermittently, the power of microwave is 600w, and the time of microwave treatment is 30s, and the number of times of processing is 3 times;
6, the microwave treatment pueraria starch milk being adjusted to pH with acetic acid is 6 rear centrifugations, reaches the pueraria starch finished product that is rich in flavones after the solid-phase drying that obtains.
According to above-mentioned technique, the extraction rate reached to 95% of final pueraria starch, the extraction rate reached to 95% of Radix Puerariae flavone.
Claims (6)
1. a method of extracting the pueraria starch that is rich in flavones from the root of kudzu vine, is characterized in that, the rear interpolation colour protecting liquid of first the clean fresh root of kudzu vine being cut into chunks obtains slurries together through milling; The slurries that obtain are 48～50 ℃ with cellulase in temperature, and pH is 4.6～5.0 times enzymolysis; The mixture that obtains after enzymolysis is completed is to soak 30～60min in 8～10 basic solutions in the pH value, then obtains pueraria starch milk after the elimination slag after filtration; The pueraria starch milk that obtains is that under the microwave of 450～600w, the mode intermittent type with each processing 10～30s is processed 2～3 times at power; It is 5～6 rear centrifugations that the pueraria starch milk that microwave treatment is crossed is adjusted to pH, with solid drying, and get final product.
2. the method for claim 1, is characterized in that, the mass ratio of described colour protecting liquid and the root of kudzu vine is 1:4～8.
3. method as claimed in claim 1 or 2, is characterized in that, described colour protecting liquid is that the content of Cys is that the content of 0.1～1.0wt% and EDTA is the mixed aqueous solution of 0.1～0.35wt%.
4. the method for claim 1, is characterized in that, the consumption of described cellulase is 0.03～0.055g/100g root of kudzu vine.
5. the method for claim 1, is characterized in that, the acid that pH regulator to 5～6 are adopted is one or more in acetic acid, citric acid or hydrochloric acid.
6. the method for claim 1, is characterized in that, described basic solution be in liming or sodium hydroxide solution one or both.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103554276A (en) * | 2013-10-15 | 2014-02-05 | 温天文 | Technological process for extracting starch, cellulose and general flavone in root of kudzu vine by use of organic membrane |
| CN103766699A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Arrowroot, corn and kudzu root starch and preparation method thereof |
| CN103875909A (en) * | 2014-04-08 | 2014-06-25 | 山东金胜粮油集团有限公司 | Technology for extracting flavone of peanut shells |
| CN104041771A (en) * | 2014-06-23 | 2014-09-17 | 曾世均 | Processing method for comprehensively utilizing kudzu vine root |
| CN104522217A (en) * | 2015-01-22 | 2015-04-22 | 重庆中宝生物制药有限公司 | Vine tea extract and applications thereof |
| CN107853635A (en) * | 2017-11-10 | 2018-03-30 | 德兴市宋氏葛业有限公司 | A kind of preparation method of instant modified kudzuvine root starch |
| CN108294261A (en) * | 2018-01-31 | 2018-07-20 | 李玟君 | A kind of kudzu-vine root powder and its processing method rich in resistant starch |
| CN111333737A (en) * | 2020-04-23 | 2020-06-26 | 广西壮族自治区林业科学研究院 | Preparation method of chestnut starch rich in flavone |
| CN114057901A (en) * | 2021-11-26 | 2022-02-18 | 广西壮族自治区中国科学院广西植物研究所 | Method for preparing modified starch by direct dry separation of pachyrhizua angulatus |
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| CN101736052A (en) * | 2009-12-25 | 2010-06-16 | 重庆正里元实业有限公司 | Technology for efficiently extracting radix puerariae starch and radix puerariae total isoflavone |
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| JPS62126185A (en) * | 1985-11-28 | 1987-06-08 | Tsumura Juntendo Inc | Production of isoflavone derivative |
| CN1563095A (en) * | 2004-03-17 | 2005-01-12 | 广东省农业科学院农业生物技术研究所 | Method for extracting starch containing high general flavone from kudzuvine root |
| CN101020720A (en) * | 2006-12-28 | 2007-08-22 | 宋桃森 | Process of extracting pueraria polysaccharide |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103554276A (en) * | 2013-10-15 | 2014-02-05 | 温天文 | Technological process for extracting starch, cellulose and general flavone in root of kudzu vine by use of organic membrane |
| CN103766699A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Arrowroot, corn and kudzu root starch and preparation method thereof |
| CN103875909A (en) * | 2014-04-08 | 2014-06-25 | 山东金胜粮油集团有限公司 | Technology for extracting flavone of peanut shells |
| CN103875909B (en) * | 2014-04-08 | 2015-04-29 | 山东金胜粮油集团有限公司 | Technology for extracting flavone of peanut shells |
| CN104041771A (en) * | 2014-06-23 | 2014-09-17 | 曾世均 | Processing method for comprehensively utilizing kudzu vine root |
| CN104041771B (en) * | 2014-06-23 | 2016-05-18 | 曾世均 | A kind of processing method of root of kudzu vine comprehensive utilization |
| CN104522217A (en) * | 2015-01-22 | 2015-04-22 | 重庆中宝生物制药有限公司 | Vine tea extract and applications thereof |
| CN107853635A (en) * | 2017-11-10 | 2018-03-30 | 德兴市宋氏葛业有限公司 | A kind of preparation method of instant modified kudzuvine root starch |
| CN108294261A (en) * | 2018-01-31 | 2018-07-20 | 李玟君 | A kind of kudzu-vine root powder and its processing method rich in resistant starch |
| CN111333737A (en) * | 2020-04-23 | 2020-06-26 | 广西壮族自治区林业科学研究院 | Preparation method of chestnut starch rich in flavone |
| CN111333737B (en) * | 2020-04-23 | 2022-03-04 | 广西壮族自治区林业科学研究院 | Preparation method of chestnut starch rich in flavone |
| CN114057901A (en) * | 2021-11-26 | 2022-02-18 | 广西壮族自治区中国科学院广西植物研究所 | Method for preparing modified starch by direct dry separation of pachyrhizua angulatus |
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