CN103146389A - Method for extracting antioxidant ingredients from eggplant and product - Google Patents
Method for extracting antioxidant ingredients from eggplant and product Download PDFInfo
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- CN103146389A CN103146389A CN2013100914874A CN201310091487A CN103146389A CN 103146389 A CN103146389 A CN 103146389A CN 2013100914874 A CN2013100914874 A CN 2013100914874A CN 201310091487 A CN201310091487 A CN 201310091487A CN 103146389 A CN103146389 A CN 103146389A
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Abstract
The invention discloses a method for extracting antioxidant ingredients from an eggplant and a product. The method for extracting antioxidant ingredients from the eggplant comprises the following steps of: cutting the fresh eggplant into pieces; adding 0-30vol% ethanol pulp to the eggplant pieces; centrifuging the serous fluid; penetrating liquid supernatant through a non-polar macroporous resin column, washing the liquid supernatant until the liquid supernatant has no sugar; eluting the liquid supernatant by 40%-100vol% ethanol with volume 3-20 times that of the resin; concentrating and drying the eluant to obtain the eggplant antioxidant extract. The method disclosed by the invention is environment-friendly in extracting process and low in energy consumption; the total antioxidant activity of the extract is equivalent to that of ascorbic acid, and therefore, the method can be extensively applied to the fields including the food field, the medicine and health product field and the like.
Description
Technical field
The present invention relates to the extracting method of antioxidant component in plant, be specifically related to extract method and the product of antioxidant component from eggplant.
Background technology
Eggplant is the fruit of Solanaceae nightshade eggplant (Solanum melongena L.), is red-purple, is a kind of normal feeding habits vegetables with clearing heat and cooling blood, subduing swelling and detoxicating.The nutritive value of eggplant is very high, and its main component has trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC, and especially sugar content doubles than tomato; In addition, the eggplant fiber also contains a certain amount of saponin, contains more rich Vpp in purple eggplant.The effects such as that existing studies show that, eggplant have is anti-oxidant, anti-ageing, reduce Blood Cholesterol, prevent and treat hypertension, coronary heart disease, arteriosclerosis can be applicable to medicine, food and field of health care products.But in prior art and there are no extract the open report of the method for antioxidant component from eggplant.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of method and product that extracts antioxidant component from eggplant.The method is simple and easy to control, and extract obtained total antioxidant activity is higher.
The method of extracting antioxidant component from eggplant of the present invention, to get fresh eggplant, cut into slices, add the ethanol defibrination of 0～30% volume, slurries are centrifugal, supernatant liquor is crossed the non-polar macroporous resin post, first be washed to sugar-free, and then with the ethanol elution of 3～20 times of resin volumes, 40～100% volumes, elutriant is concentrated, drying namely obtains the eggplant antioxidant extract.
In aforesaid method, the number of times of defibrination can be determined as required, is advisable with 1～2 time; Feed liquid weight ratio during each defibrination also can be determined as required, is preferably 1:2～6.Slurries after defibrination can carry out centrifugation after first standing 30～120min again, and the rotating speed when centrifugal is preferably 1000～4000r/min.
In aforesaid method, described non-polar macroporous resin can adopt model commonly used in prior art, and concrete model can be D-101, AB-8, HPD100, HPD300, HPD700, H107, CAD-40, D4020 or HZ802 etc.
In aforesaid method, the concentration that is used for the ethanol of wash-out is preferably 40～80% volumes.
The present invention also comprises the eggplant antioxidant extract that is prepared by aforesaid method.
Compared with prior art, the invention has the advantages that:
1, the present invention adopts water or low-concentration ethanol defibrination to extract, and extraction process environmental protection and need not heating has reduced energy consumption effectively;
2, the antioxidant component in employing non-polar macroporous resin absorption eggplant, remove the impurity such as a large amount of carbohydrates, inorganic salt, the extract of gained is measured through antioxidation activity in vitro and is shown, the total antioxidant activity of its total antioxidant activity and xitix is suitable, can be widely used in the fields such as food, Medicines and Health Product.
Embodiment
The invention will be further described with specific embodiment for the below, but the present invention is not limited to these embodiment.
Below in each embodiment the concentration of ethanol be volumetric concentration.
Embodiment 1
1) fresh eggplant is cleaned, be cut into sheet, then carry out defibrination for the first time by the eggplant of 1:3 and the feed liquid weight ratio of water with paste roller mill, slurries are isolated residue and supernatant liquor with whizzer centrifugal (2000r/min); Residue obtainedly carry out defibrination for the second time by the eggplant of 1:2 and the feed liquid weight ratio of water, after the standing 30min of slurries, centrifugal (2000r/min) isolates residue and supernatant liquor, merges supernatant liquor;
2) D-101 macroporous resin chromatography on the gained supernatant liquor, first be eluted to sugar-free with pure water, then use 5 times of resin volumes, 40% ethanol elution, collects elutriant;
3) gained elutriant concentrating under reduced pressure, vacuum-drying obtains the eggplant antioxidant extract.
the above-mentioned extract obtained anti-oxidant activity that carries out is detected, detection method is ORAC (Oxygen Radical Absorption Capacity, the oxyradical receptivity) method, concrete grammar reference Yong-Lin Huang, Takaaki Tsujita, Takashi Tanaka, Yosuke Matsuo, Isao Kouno, Dian-Peng Li, Gen-ichiro Nonaka.Triterpene hexahydroxydiphenoyl esters and a quinic acid purpurogallin carbonyl ester from the leaves of Castanopsis fissa[J] .Phytochemistry, 2011, 72 (16): 2006-2014.) carry out, detected result is as follows:
Eggplant antioxidant extract: 13320 (Trolox equivalent, mmol TE/g);
Xitix: 14650 (Trolox equivalent, mmol TE/g).
As seen, the anti-oxidant activity of the eggplant antioxidant extract that is made by the method for the invention is higher, and the total antioxidant activity of total antioxidant activity and xitix is suitable.
Embodiment 2
1) fresh eggplant is cleaned, be cut into sheet, then carry out defibrination for the first time by the eggplant of 1:5 and the feed liquid weight ratio of 10% ethanol with paste roller mill, slurries are isolated residue and supernatant liquor with whizzer centrifugal (4000r/min); Residue obtainedly carry out defibrination for the second time by the eggplant of 1:2 and the feed liquid weight ratio of 10% ethanol, after the standing 30min of slurries, centrifugal (4000r/min) isolates residue and supernatant liquor, merges supernatant liquor;
2) AB-8 macroporous resin chromatography on the gained supernatant liquor, first be eluted to sugar-free with pure water, then use 10 times of resin volumes, 100% ethanol elution, collects elutriant;
3) gained elutriant concentrating under reduced pressure, vacuum-drying obtains the eggplant antioxidant extract.
(method is with embodiment 1) after testing, the total antioxidant activity of gained eggplant antioxidant extract are 13071 (Trolox equivalent, mmol TE/g).
Embodiment 3
1) fresh eggplant is cleaned, be cut into sheet, then carry out defibrination for the first time by the eggplant of 1:6 and the feed liquid weight ratio of 30% ethanol with paste roller mill, slurries are isolated residue and supernatant liquor with whizzer centrifugal (1000r/min); Residue obtainedly carry out defibrination for the second time by the eggplant of 1:3 and the feed liquid weight ratio of 30% ethanol, after the standing 60min of slurries, centrifugal (1000r/min) isolates residue and supernatant liquor, merges supernatant liquor;
2) HPD100 macroporous resin chromatography on the gained supernatant liquor, first be eluted to sugar-free with pure water, then use 3 times of resin volumes, 90% ethanol elution, collects elutriant;
3) gained elutriant concentrating under reduced pressure, vacuum-drying obtains the eggplant antioxidant extract.
(method is with embodiment 1) after testing, the total antioxidant activity of gained eggplant antioxidant extract are 12896 (Trolox equivalent, mmol TE/g).
Embodiment 4
1) fresh eggplant is cleaned, be cut into sheet, then carry out defibrination by the eggplant of 1:6 and the feed liquid weight ratio of 15% ethanol with paste roller mill, slurries are isolated residue and supernatant liquor with whizzer centrifugal (2000r/min);
2) CAD-40 macroporous resin chromatography on the gained supernatant liquor, first be eluted to sugar-free with pure water, then use 20 times of resin volumes, 60% ethanol elution, collects elutriant;
3) gained elutriant concentrating under reduced pressure, vacuum-drying obtains the eggplant antioxidant extract.
(method is with embodiment 1) after testing, the total antioxidant activity of gained eggplant antioxidant extract are 13453 (Trolox equivalent, mmol TE/g).
Claims (5)
1. extract the method for antioxidant component from eggplant, it is characterized in that: get fresh eggplant, cut into slices, add the ethanol defibrination of 0～30% volume, slurries are centrifugal, supernatant liquor is crossed the non-polar macroporous resin post, first be washed to sugar-free, and then with the ethanol elution of 3～20 times of resin volumes, 40～100% volumes, elutriant is concentrated, drying namely obtains the eggplant antioxidant extract.
2. the method for extracting antioxidant component from eggplant according to claim 1, it is characterized in that: the number of times of defibrination is 1～2 time, the feed liquid weight ratio during each defibrination is 1:2～6.
3. the method for extracting antioxidant component from eggplant according to claim 1, it is characterized in that: the model of described non-polar macroporous resin is D-101, AB-8, HPD100, HPD300, HPD700, H107, CAD-40, D4020 or HZ802.
4. the method for extracting antioxidant component from eggplant according to claim 1, it is characterized in that: the concentration that is used for the ethanol of wash-out is 40～80% volumes.
5. the eggplant antioxidant extract that in claim 1～4, the described method of any one prepares.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105250487A (en) * | 2015-10-19 | 2016-01-20 | 潘勤霞 | Method for extracting flavone from eggplants |
| US10500244B1 (en) | 2019-05-10 | 2019-12-10 | King Saud University | Synthesis of black eggplant (Solanum melongena) skin antioxidant nanoparticles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105250487A (en) * | 2015-10-19 | 2016-01-20 | 潘勤霞 | Method for extracting flavone from eggplants |
| US10500244B1 (en) | 2019-05-10 | 2019-12-10 | King Saud University | Synthesis of black eggplant (Solanum melongena) skin antioxidant nanoparticles |
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Application publication date: 20130612 |