CN106306818A - Preparation method of applephenon - Google Patents
Preparation method of applephenon Download PDFInfo
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- CN106306818A CN106306818A CN201510399425.9A CN201510399425A CN106306818A CN 106306818 A CN106306818 A CN 106306818A CN 201510399425 A CN201510399425 A CN 201510399425A CN 106306818 A CN106306818 A CN 106306818A
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- apple polyphenol
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- applephenon
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- pomace
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 57
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 57
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 9
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 9
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 18
- 238000012545 processing Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 230000006837 decompression Effects 0.000 claims description 8
- 230000007159 enucleation Effects 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 abstract description 3
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 3
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 3
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 3
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 abstract description 3
- 235000012734 epicatechin Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 241000220225 Malus Species 0.000 abstract 5
- 235000021016 apples Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 229920002770 condensed tannin Polymers 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- VGEREEWJJVICBM-UHFFFAOYSA-N phloretin Chemical compound C1=CC(O)=CC=C1CCC(=O)C1=C(O)C=C(O)C=C1O VGEREEWJJVICBM-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- ZWTDXYUDJYDHJR-UHFFFAOYSA-N (E)-1-(2,4-dihydroxyphenyl)-3-(2,4-dihydroxyphenyl)-2-propen-1-one Natural products OC1=CC(O)=CC=C1C=CC(=O)C1=CC=C(O)C=C1O ZWTDXYUDJYDHJR-UHFFFAOYSA-N 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- YQHMWTPYORBCMF-UHFFFAOYSA-N Naringenin chalcone Natural products C1=CC(O)=CC=C1C=CC(=O)C1=C(O)C=C(O)C=C1O YQHMWTPYORBCMF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940044115 phlorhizin Drugs 0.000 description 1
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-QNDFHXLGSA-N phlorizin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-QNDFHXLGSA-N 0.000 description 1
- 235000019139 phlorizin Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/34—Alcohols
- A61K8/347—Phenols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Emergency Medicine (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of applephenon. The preparation method comprises the following steps of (1) preparing raw materials: selecting unripe and fresh apples, performing thoroughly cleaning, performing dicing, removing kernels, adding 1% of ascorbic acid, and then performing treatment of juice squeezing and sucking filtration so as to obtain apple pomace; (2) adding the apple pomace obtained in step (1) to 60%-80% of an ethanol solution, and placing the ethanol solution added with the apple pomace in a water bath of 30 DEG C for vibrating and shaking for 40min so as to obtain an extracting solution of the applephenon; (3) performing filtering operation on the extracting solution obtained in step (2) so as to obtain an applephenon solution; and (4) decompressing the applephenon solution obtained in step (3) for reflowing, performing concentration until alcohol taste does not exist, refrigerating products after concentration is completed, and performing drying so as to obtain a required product namely the applephenon. According to the preparation method of the applephenon, the unripe apples are selected as raw materials, the content of polyphenol in the applies, particularly the content of chlorogenic acid and the content of epicatechin in the ripening process can be reduced, and can be reduced suddenly during acquiring. The preparation method is simple in step, low in cost, and strong in maneuverability.
Description
Technical field
The present invention relates to the preparation method of a kind of apple polyphenol, belong to technical field of plant extraction.
Background technology
Apple polyphenol is the common name of contained polyatomic phenol material in Fructus Mali pumilae, polyatomic phenol material is widely present among fruit and vegetable, the polyphenol content of Fructus Mali pumilae is different because of Maturity, and the polyphenol content of crude fruit is 10 times of mellow fruit, therefore extracts apple polyphenol and use crude fruit to be advisable；Containing chlorogenic acid, catechin, epicatechin, Fructus Mali pumilae condensed tannin, phlorhizin, phloretin, anthocyanidin etc. in apple polyphenol；Wherein Fructus Mali pumilae condensed tannin accounts for the half of polyhydric phenols total content.Due to apple polyphenol have antioxidation, smelly eliminating effect, fresh-keeping, protect perfume, color fixative, prevent vitamin loss etc. from acting on, it is possible to prevent food quality deterioration, therefore, it is usually used in aquatic products processing, meat products processing, bread, cake, oils and fats, the processing and manufacturing of oil-containing food and refreshment drink etc., is remarkably improved its product quality and shelf-life；Further, since apple polyphenol has plurality of health care functions, such as pre-anti-caries, prophylaxis of hypertension, prevention anaphylaxis, antitumor；The physiological functions such as mutation, obstruction ultra-violet absorption, therefore can be used for the manufacture of health food and cosmetics.Therefore, study a kind of preparation method effectively preparing apple polyphenol from Fructus Mali pumilae and there is obvious economic and social benefit.
Summary of the invention
(1) to solve the technical problem that
For solving the problems referred to above, the present invention proposes the preparation method of a kind of apple polyphenol, and technique is simple, workable.
(2) technical scheme
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 60% ~ 80% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol.
Further, the pomace in described step 2 is 1:15 ~ 1:35g:ml with the solid-liquid ratio of ethanol solution.
Further, the filtrate that in described step 3, filter operation uses is deionized water.
(3) beneficial effect
Compared with prior art, the preparation method of the apple polyphenol of the present invention, select underdone Fructus Mali pumilae can decline in maturation process as raw material, the particularly chlorogenic acid of the polyphenol content in Fructus Mali pumilae and epicatechin, and can drastically decline when obtaining；And this preparation method step is simple, cost is relatively low, workable.
Detailed description of the invention
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 60% ~ 80% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol.
Pomace in described step 2 is 1:15 ~ 1:35g:ml with the solid-liquid ratio of ethanol solution.
The filtrate that in described step 3, filter operation uses is deionized water.
Embodiment 1:
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 70% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol 1.989mg/g.
Pomace in described step 2 is 1:15g:ml with the solid-liquid ratio of ethanol solution.
Embodiment 2:
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 70% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol 2.397mg/g.
Pomace in described step 2 is 1:20g:ml with the solid-liquid ratio of ethanol solution.
Embodiment 3:
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 70% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol 2.977mg/g.
Pomace in described step 2 is 1:25g:ml with the solid-liquid ratio of ethanol solution.
Embodiment 4:
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 70% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol 2.566mg/g.
Pomace in described step 2 is 1:30g:ml with the solid-liquid ratio of ethanol solution.
Embodiment 5:
The preparation method of a kind of apple polyphenol, comprises the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 70% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol 2.084mg/g.
Pomace in described step 2 is 1:35g:ml with the solid-liquid ratio of ethanol solution.
Result of the test is as follows: according to five set embodiment, and obtaining at Extracting temperature is 30 DEG C, and extraction time is 40min, the volume fraction of Extraction solvent ethanol is 70%, when the solid-liquid ratio of pomace and ethanol solution is 1:25g:ml, the extracted amount of apple polyphenol is most, and is 2.977mg/g.
Embodiment described above is only to be described the preferred embodiment of the present invention, is not defined the spirit and scope of the present invention.On the premise of without departing from design concept of the present invention; various modification that technical scheme is made by this area ordinary person and improvement; protection scope of the present invention all should be dropped into, the technology contents that the present invention is claimed, all record in detail in the claims.
Claims (3)
1. the preparation method of an apple polyphenol, it is characterised in that: comprise the following steps:
Step one: prepare raw material, chooses underdone, fresh Fructus Mali pumilae, cleans, stripping and slicing, after enucleation, adds the ascorbic acid of 1%, through squeezing the juice, sucking filtration obtain pomace after processing；
Step 2: the pomace that will obtain in step one, joins in 60% ~ 80% ethanol solution, is placed in 30 DEG C of water-baths vibration and shakes up 40min, obtains the extracting solution of apple polyphenol；
Step 3: the extracting solution obtained in step 2 is carried out filter operation, obtains apple polyphenol solution；
Step 4: the apple polyphenol solution decompression backflow that will obtain in step 3, is concentrated into without alcohol taste, then product freezing after concentrating being dried, and obtains required product apple polyphenol.
The preparation method of apple polyphenol the most according to claim 1, it is characterised in that: the pomace in described step 2 is 1:15 ~ 1:35g:ml with the solid-liquid ratio of ethanol solution.
The preparation method of apple polyphenol the most according to claim 1, it is characterised in that: the filtrate that in described step 3, filter operation uses is deionized water.
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| CN201510399425.9A CN106306818A (en) | 2015-07-09 | 2015-07-09 | Preparation method of applephenon |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510399425.9A CN106306818A (en) | 2015-07-09 | 2015-07-09 | Preparation method of applephenon |
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| CN106306818A true CN106306818A (en) | 2017-01-11 |
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| CN201510399425.9A Pending CN106306818A (en) | 2015-07-09 | 2015-07-09 | Preparation method of applephenon |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109381534A (en) * | 2018-11-06 | 2019-02-26 | 陕西科技大学 | A method of the adsorbing polyphenols from apple pomace |
| CN113558096A (en) * | 2020-04-29 | 2021-10-29 | 广西百嘉食品有限公司 | Biological preservative with activity at normal temperature and low temperature and preparation method thereof |
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| CN101838292A (en) * | 2010-06-22 | 2010-09-22 | 屏南健青生物科技有限公司 | Method for extracting and separating polyphenol from plants |
| CN104223098A (en) * | 2014-08-27 | 2014-12-24 | 陕西盛迈石油有限公司 | Preparation method of apple polyphenol |
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2015
- 2015-07-09 CN CN201510399425.9A patent/CN106306818A/en active Pending
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|---|---|---|---|---|
| CN1335311A (en) * | 2001-07-25 | 2002-02-13 | 於洪建 | Malic polyphenol producing process with apple peel slag |
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Non-Patent Citations (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109381534A (en) * | 2018-11-06 | 2019-02-26 | 陕西科技大学 | A method of the adsorbing polyphenols from apple pomace |
| CN113558096A (en) * | 2020-04-29 | 2021-10-29 | 广西百嘉食品有限公司 | Biological preservative with activity at normal temperature and low temperature and preparation method thereof |
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