CN105440000A - Extraction process of hibiscus esculentus flavone - Google Patents
Extraction process of hibiscus esculentus flavone Download PDFInfo
- Publication number
- CN105440000A CN105440000A CN201510773561.XA CN201510773561A CN105440000A CN 105440000 A CN105440000 A CN 105440000A CN 201510773561 A CN201510773561 A CN 201510773561A CN 105440000 A CN105440000 A CN 105440000A
- Authority
- CN
- China
- Prior art keywords
- okra
- flavones
- hibiscus esculentus
- 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.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/22—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4
- C07D311/26—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3
- C07D311/28—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only
- C07D311/30—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only not hydrogenated in the hetero ring, e.g. flavones
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/22—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4
- C07D311/26—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3
- C07D311/40—Separation, e.g. from natural material; Purification
Abstract
The invention relates to an extraction process of hibiscus esculentus flavone and belongs to the technical field of food processing. The extraction process comprises: (1) pretreatment: taking fresh hibiscus esculentus tender fruits, screening to removing attachments on surfaces of hibiscus esculentus fruits, weighing and washing; (2) pulverization: drying the washed hibiscus esculentus fruits in a drying oven, and then carrying out pulverization and screening; (3) extraction: adding ethanol into the hibiscus esculentus powder after pulverization, and extracting hibiscus esculentus flavone by virtue of ultrasonic assistance; (4) centrifugation: centrifuging the hibiscus esculentus flavone after extraction to remove deposits so as to obtain supernatant, filtering the supernatant and then carrying out evaporating concentration; and (5) drying: carrying out freeze drying on the concentrated supernatant to obtain hibiscus esculentus flavone. The hibiscus esculentus flavone prepared by the extraction process provided by the invention is significant in antioxidation effect.
Description
Technical field
The present invention relates to a kind of extraction process of okra flavones, belong to food processing technology field.
Background technology
Okra (Hibiscusesculentus), annual herb plant.Okra is mainly edible with tender fruit, and having stomach invigorating to manage effect of intestines, is a kind of nutritive health-care vegetable.Flower, seed and root all can be used as medicine in addition.The tender pulp matter of okra is tender, and lubrication, can be used for stir-frying and eating, cooking, cold and dressed with sauce.Except tender fruit is edible, its blade, bud, flower also edible.The seed of okra contains the elements such as more potassium, calcium, iron, zinc, manganese.Okra nutritious, containing a large amount of stick-slip juice in young fruit, has special fragrance.Pectin is mixed with, cow's milk glycan and my glycan etc. in its juice.Its pectin is soluble fiber, very payes attention in modern health new concept.Often eat it and have stomach invigorating intestines, effect of nourishing negative and positive.2.5 grams, protein, fat 0.1 gram, carbohydrate 2.7 grams is contained according to surveying and determination, Mierocrystalline cellulose A660 international unit in every tender fruit of hectogram.VitaminB10 .2 milligram, Lin Suanna Vitamin B2 Sodium Phosphate 0.06 milligram, vitamins C 44 milligrams, calcium 81 milligrams, 63 milligrams, phosphorus, iron 0.8 milligram are high-grade green nourishing health-care vegetables.Okra mainly with the tender fruit pod of children for food, be Harvesting Date when tender pod grows to 8-10 cm long, evening of gathering, then fruit pod was aging, and fiber is many, poor quality, lost vegetables and was worth.
The people institute heat that become current okra pursues high a grade nutritive health-care vegetable, the fashionable whole world.Its edible portion is fruit pod, divides again green and red two kinds, its tender and crisp succulence, and lubricious oiliness, fragrance is unique, deeply favors by the common people.Originate in Africa, 20 beginnings of the century introduced China by India, in recent years, had become popular situation of selling well vegetables in Japan, Taiwan, Hong Kong and western countries, the many countries in Africa become sportsmen edible first choice of vegetables, the especially protective foods of the elderly.Seed can extract oil, and okra oil is a kind of high-grade vegetables oil, and its nutritive ingredient and fragrance are considerably beyond sesame oil and peanut oil.
Vitamin P complex is a kind of material with stronger scavenging free radicals and resistance of oxidation, and the antioxygenation of some bioflavonoids is even several times as much as VC, VE.And numerous Vitamin P complexs is because of the difference of its structure, what have shows biological activity, and what have does not then have biological activity.Okra is a kind of plant of being rich in flavones, and flavones content is about 2.8%, simultaneously also containing the anti-oxidation active substance such as polysaccharide, VITAMIN.At present, mostly concentrate in the analysis of opposed polarity composition about okra actives Quality Research, and less for the research of its flavones.For this phenomenon, Chinese patent CN201010293235.6 discloses a kind of method of purification of okra flavones, it for raw material with okra dry fruit, after crushed, extracts with ethanol, acetone, methyl alcohol, normal hexane, methylene dichloride etc. and obtains the gumbo flavones that purity is not less than 80%.But this patent technique is relatively complicated, chemical reagent is more, chemical residual is high, cost is higher.Therefore, an emphasis direction of current okra flavones is that development cost is low, chemical residual is few, the method for extraction process simple possible.
Summary of the invention
The present invention is directed to traditional yellow ball autumn extracting flavonoids method Problems existing, aim to provide a kind of low cost, technique is simple, okra extracting flavonoids technique that chemical residual is few.
In order to solve the problem, the technical solution adopted in the present invention is:
An extraction process for okra flavones, comprises the following steps:
(1) pre-treatment: get the tender fruit of fresh gumbo, sieves and removes the dirt settling on gumbo surface, weigh, clean;
(2) pulverize: the okra after cleaning is put into baking oven and carries out drying, pulverize and sieve after drying terminates;
(3) extract: in okra powder after being pulverized, add ethanol, and by ultrasonic-assisted extraction gumbo flavones;
(4) centrifugal: extract and terminate to carry out centrifugal to it afterwards, remove sediment fraction and obtain supernatant, supernatant fraction carries out evaporation concentration after filtering;
(5) dry: lyophilize to be carried out to the supernatant after concentrated and obtains okra flavones.
The drying temperature of the okra described in step (2) is 60-100 DEG C, and crossing grit number is 80-120 order.
Ultrasonic power described in step (3) is 200-280W, and ethanol addition is 20-30 times of okra grain weight amount, and extraction time is 18-30min, and Extracting temperature is 70-80 DEG C, and volume fraction of ethanol is 45-60%.
The invention has the beneficial effects as follows:
(1) adopt less chemical reagent to extract, chemical residual is few;
(2) the gumbo flavones antioxidant effect adopting extracting method of the present invention to prepare is remarkable, and obtained okra flavones is to OH, O
2 -, DPPH free radical IC50 be respectively 6.00,3.28,2.98mg/mL;
(3) present invention process is simple, with low cost, is applicable to large-scale promotion.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
Embodiment 1:
An extraction process for okra flavones, comprises the following steps:
(1) pre-treatment: get the tender fruit of fresh gumbo, sieves and removes the dirt settling on gumbo surface, weigh, and gets 1000g cleaning;
(2) pulverize: the okra after cleaning is put into baking oven under 80 DEG C of conditions, carries out drying, carry out after drying terminates pulverizing 100 mesh sieves;
(3) extract: in okra powder after being pulverized, add ethanol, and by ultrasonic-assisted extraction gumbo flavones.Wherein ultrasonic power is 250W, and ethanol addition is 25 times of okra grain weight amount, and extraction time is 20min, and Extracting temperature is 75 DEG C, and volume fraction of ethanol is 50%;
(4) centrifugal: extract and terminate to carry out centrifugal to it afterwards, remove sediment fraction and obtain supernatant, supernatant fraction carries out evaporation concentration after filtering;
(5) dry: lyophilize to be carried out to the supernatant after concentrated and obtains okra flavones.
Embodiment 2
An extraction process for okra flavones, comprises the following steps:
(1) pre-treatment: get the tender fruit of fresh gumbo, sieves and removes the dirt settling on gumbo surface, weigh, and gets 1000g cleaning;
(2) pulverize: the okra after cleaning is put into baking oven under 60 DEG C of conditions, carries out drying, carry out after drying terminates pulverizing 120 mesh sieves;
(3) extract: in okra powder after being pulverized, add ethanol, and by ultrasonic-assisted extraction gumbo flavones.Wherein ultrasonic power is 200W, and ethanol addition is 20 times of okra grain weight amount, and extraction time is 18min, and Extracting temperature is 70 DEG C, and volume fraction of ethanol is 45%;
(4) centrifugal: extract and terminate to carry out centrifugal to it afterwards, remove sediment fraction and obtain supernatant, supernatant fraction carries out evaporation concentration after filtering;
(5) dry: lyophilize to be carried out to the supernatant after concentrated and obtains okra flavones.
Embodiment 3
An extraction process for okra flavones, comprises the following steps:
(1) pre-treatment: get the tender fruit of fresh gumbo, sieves and removes the dirt settling on gumbo surface, weigh, and gets 1000g cleaning;
(2) pulverize: the okra after cleaning is put into baking oven under 100 DEG C of conditions, carries out drying, carry out after drying terminates pulverizing 80 mesh sieves;
(3) extract: in okra powder after being pulverized, add ethanol, and by ultrasonic-assisted extraction gumbo flavones.Wherein ultrasonic power is 280W, and ethanol addition is 30 times of okra grain weight amount, and extraction time is 30min, and Extracting temperature is 80 DEG C, and volume fraction of ethanol is 60%;
(4) centrifugal: extract and terminate to carry out centrifugal to it afterwards, remove sediment fraction and obtain supernatant, supernatant fraction carries out evaporation concentration after filtering;
(5) dry: lyophilize to be carried out to the supernatant after concentrated and obtains okra flavones.
Claims (3)
1. an extraction process for okra flavones, is characterized in that: comprise the following steps:
(1) pre-treatment: get the tender fruit of fresh gumbo, sieves and removes the dirt settling on gumbo surface, weigh, clean;
(2) pulverize: the okra after cleaning is put into baking oven and carries out drying, pulverize and sieve after drying terminates;
(3) extract: in okra powder after being pulverized, add ethanol, and by ultrasonic-assisted extraction gumbo flavones;
(4) centrifugal: extract and terminate to carry out centrifugal to it afterwards, remove sediment fraction and obtain supernatant, supernatant fraction carries out evaporation concentration after filtering;
(5) dry: lyophilize to be carried out to the supernatant after concentrated and obtains okra flavones.
2. the extraction process of a kind of okra flavones according to claim 1, is characterized in that: the drying temperature of the okra described in step (2) is 60-100 DEG C, and crossing grit number is 80-120 order.
3. the extraction process of a kind of okra flavones according to claim 1, it is characterized in that: the ultrasonic power described in step (3) is 200-280W, ethanol addition is 20-30 times of okra grain weight amount, extraction time is 18-30min, Extracting temperature is 70-80 DEG C, and volume fraction of ethanol is 45-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773561.XA CN105440000A (en) | 2015-11-13 | 2015-11-13 | Extraction process of hibiscus esculentus flavone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773561.XA CN105440000A (en) | 2015-11-13 | 2015-11-13 | Extraction process of hibiscus esculentus flavone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105440000A true CN105440000A (en) | 2016-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510773561.XA Pending CN105440000A (en) | 2015-11-13 | 2015-11-13 | Extraction process of hibiscus esculentus flavone |
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| Country | Link |
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| CN (1) | CN105440000A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106924305A (en) * | 2017-05-05 | 2017-07-07 | 龙门县绿天源生态农业发展有限公司 | A kind of gumbo extract and its preparation method and application |
| CN108379174A (en) * | 2018-05-16 | 2018-08-10 | 广东药科大学 | A kind of application of arrowleaf abelmoschus root extract in preparing antioxidant |
| CN111543633A (en) * | 2020-05-18 | 2020-08-18 | 东北农业大学 | Novel method for extracting okra seed polyphenol compound |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102040577A (en) * | 2010-09-27 | 2011-05-04 | 南京泽朗医药科技有限公司 | Method for purifying flavone of okra |
-
2015
- 2015-11-13 CN CN201510773561.XA patent/CN105440000A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102040577A (en) * | 2010-09-27 | 2011-05-04 | 南京泽朗医药科技有限公司 | Method for purifying flavone of okra |
Non-Patent Citations (2)
| Title |
|---|
| 李加兴等: "黄秋葵黄酮的提取工艺和体外抗氧化活性研究", 《食品科学》 * |
| 李南奇等: "正交试验优选黄秋葵总黄酮提取工艺的研究", 《广州中医药大学学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106924305A (en) * | 2017-05-05 | 2017-07-07 | 龙门县绿天源生态农业发展有限公司 | A kind of gumbo extract and its preparation method and application |
| CN108379174A (en) * | 2018-05-16 | 2018-08-10 | 广东药科大学 | A kind of application of arrowleaf abelmoschus root extract in preparing antioxidant |
| CN111543633A (en) * | 2020-05-18 | 2020-08-18 | 东北农业大学 | Novel method for extracting okra seed polyphenol compound |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |