CN108486206B - Purple sweet potato anthocyanin synthesis and extraction method - Google Patents
Purple sweet potato anthocyanin synthesis and extraction method Download PDFInfo
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Abstract
The invention discloses a method for synthesizing and extracting anthocyanin in purple sweet potatoes, and particularly relates to a technology for synthesizing and extracting the anthocyanin in the purple sweet potatoes. And (3) adopting high hydrostatic pressure to assist the microorganism to ferment and culture the purple sweet potato cells, and extracting anthocyanin from the purple sweet potatoes by ultrafiltration chromatography. The high hydrostatic pressure is utilized to assist microbial metabolites to damage the cell walls of the purple sweet potato fruits, so that anthocyanin is fully released; meanwhile, enzyme production such as L-phenylalanine and Rhodotorula glutinis are added to promote the synthesis of anthocyanin from unconverted anthocyanin precursor in the purple sweet potato. The fermentation liquor is treated by centrifugation, ultrafiltration separation, chromatography purification, vacuum freeze drying and the like to obtain the anthocyanin with the purity of 96.34 percent, and the extraction amount of the anthocyanin is increased by 15 to 30 percent. The method has the advantages of simple operation, clean and harmless generation process, low cost, high anthocyanin yield, high purity, no need of human intestinal microbial degradation, high medical care value, suitability for large-scale production and application and great market prospect.
Description
Technical Field
The invention relates to a method for efficiently synthesizing and extracting anthocyanins from purple sweet potatoes, and belongs to the technical field of bioengineering.
Background
Numerous studies have shown that dietary regulation and nutritional supplementation can improve human health and prevent disease. The reasonable nutrition therapy can improve the treatment effect of the traditional medicine and reduce the dosage of the medicine, thereby reducing the side effect of the medicine treatment. In recent years, researches show that the purple sweet potato is rich in a large amount of natural anthocyanin, has antioxidant capacity, and can improve the functions of human bodies and prevent certain ophthalmic diseases. Therefore, how to efficiently extract and utilize anthocyanins in purple sweet potatoes has been the subject of research at the emerging front of the 21 st century.
The anthocyanin obtained by the currently adopted separation and extraction technology is as follows: low content, more impurities and low medical and health care value. Because the anthocyanin is sensitive to pH value, temperature and light, the anthocyanin extracted by the separation and purification technologies such as the existing ultrasonic technology, solvent extraction method and the like has low content and low activity, thereby reducing the effects of health care, disease prevention and treatment on human bodies.
Purple sweet potatoes are known as one of the fruits and vegetables with the strongest antioxidant activity by World Health Organization (WHO). This is because purple sweet potato is rich in polyphenols such as flavonoids and phenolic acids. Anthocyanins in purple sweet potato are considered as the main biological activity of purple sweet potato. Therefore, the extraction of the purple sweet potato anthocyanin with high biological activity and content has great significance for protecting the health of people and preventing diseases.
Disclosure of Invention
The invention aims to: aiming at the defects that the purple sweet potato anthocyanin is mainly concentrated in purple sweet potato cells, and a large number of anthocyanin precursors are not fully synthesized and utilized, so that target components are difficult to dissolve out, active components are greatly lost, energy consumption is high, and cost is high, the purple sweet potato anthocyanin synthesis extraction method which is used for culturing the purple sweet potato cells to synthesize the anthocyanin and has the advantages of high extraction rate, strong operability, low cost and mild conditions is provided.
The method specifically comprises the following steps:
(1) pretreatment of raw materials: taking fresh and non-rotten purple sweet potatoes as raw materials, cleaning, mechanically smashing to be pulp for later use; (2) purple sweet potato cell culture: subjecting the purple sweet potato pulp obtained in the step (1) to 0.7 mmol.L-1Treating Triton X-100 for 10-20min, treating with high hydrostatic pressure of 50-60 Mpa for 5min, and then inoculating: 5-7% of Aspergillus niger, 5-7% of Monascus purpureus, 0.5-0.8% of lactic acid bacteria, 1-3% of Bacillus licheniformis, 5-7% of Rhodotorula glutinis, 2-5% of Phanerochaete chrysosporium, 2-5% of Bacillus cereus and 0.8-1.2% of beer yeast, 20-40 mg/L of L-phenylalanine and 3-8 mg/L of L-tyrosine are added, and the formula of the culture medium is as follows: 0.3-0.6% of cane sugar, 1.0-2.0% of peptone, 0.3-0.6% of glucose, 1.0-3.0% of corn steep liquor, 1.0-3.0% of bean cake powder, 0.3-0.8% of NaCl and KH2PO4 0.2-0.6 percent, pH value of 2.1-4.5, culturing for 6-8 days at 25-30 ℃, collecting culture solution, wherein the percentage concentration is mass percentage concentration, and additive of L-phenylalanine and L-tyrosineThe quantity ratio is 1: 1; (3) separation and concentration of the extraction mixture: centrifuging the culture solution obtained in the step (2) for 10-20min at the room temperature of 10000-; ultrafiltering the supernatant at 25-40 deg.C under 0.1-0.6MPa, and collecting filtrate to obtain crude anthocyanin extractive solution; (4) separation and purification: placing the anthocyanin crude extract obtained in the step (3) into an AB-8 adsorption resin chromatographic column for dynamic adsorption, washing the column by deionized water with 4-6 times of column volume, removing water-soluble impurities, eluting the column by 30-50% ethanol eluent with equal concentration at the flow rate of 2-4ml/min, and obtaining anthocyanin eluent with higher purity; (5) drying: and (4) recovering ethanol by rotary evaporation, and carrying out vacuum freeze drying to obtain a high-purity anthocyanin powder finished product.
In the step (2), the strain is biologically degraded and synthesized by selecting one or a combination of a plurality of microorganisms such as 6% of aspergillus niger, 6% of monascus purpureus, 0.6-0.7% of lactic acid bacteria, 1.5-2.5% of bacillus licheniformis, 6% of rhodotorula glutinis, 3-4% of phanerochaete chrysosporium, 3-4% of bacillus cereus, 1.0% of beer yeast and the like.
In the step (2), the formula of the culture medium is as follows: 0.4-0.5% of sucrose, 1.2-1.8% of peptone and 1:2 mass ratio of glucose to corn steep liquor.
In the step (4), an ultrafiltration device with the molecular weight cutoff of 500Da is adopted for ultrafiltration.
The invention has the advantages that:
1. compared with the prior art, the anthocyanin contained in the purple sweet potato is extracted by using the purple sweet potato as a raw material and adopting high-hydrostatic pressure, microbial fermentation, ultrafiltration, column chromatography and other high and new technologies.
2. Aspergillus niger, monascus purpureus, Phanerochaete chrysosporium, bacillus cereus and high hydrostatic pressure are utilized to destroy plant cell walls, so that anthocyanin is completely released.
3. Rhodotorula glutinis and lactobacillus are used for generating phenylalanine ammonia enzyme, anthocyanin precursor substances L-phenylalanine and L-tyrosine are added, and the original components in the purple sweet potato are used for continuously promoting and accelerating the synthesis of more natural anthocyanin.
4. The technology of the invention has low temperature, low pH value and light resistance, ensures the stability of the chemical property of the anthocyanin, uses less organic solvent and is easy to recover, and the production period is only 5 to 8 days.
5. The purity of the obtained finished anthocyanin product is greatly improved and can reach 99.33%.
6. The invention overcomes the defects of high temperature, low dissolution rate, large dosage of organic reagents, high cost, low efficiency and the like in the traditional production. Therefore, the invention can realize large-scale and industrialized production, increase the economic value of the purple sweet potatoes and prolong the industrial chain of the purple sweet potatoes.
Detailed Description
Example 1
(1) Pretreatment of raw materials: taking fresh and non-rotten purple sweet potatoes as raw materials, cleaning, mechanically smashing to be pulp for later use; (2) purple sweet potato cell culture: subjecting the purple sweet potato pulp obtained in the step (1) to 0.7 mmol.L-1Treating Triton X-100 for 10-20min, treating with high hydrostatic pressure of 50-60 Mpa for 5min, and then inoculating: 5% of aspergillus niger, 5% of monascus, 0.5% of lactic acid bacteria, 1% of bacillus licheniformis, 5% of rhodotorula glutinis, 2% of phanerochaete chrysosporium, 2% of bacillus cereus and 0.8% of beer yeast, 20mg/L of L-phenylalanine and 3mg/L of L-tyrosine are added, and the formula of the culture medium is as follows: sucrose 0.3%, peptone 1.0%, glucose 0.3%, corn steep liquor 1.0%, bean cake powder 1.0%, NaCl 0.3%, KH2PO4 0.2 percent, the pH value is 2.1, the culture is carried out for 6 days at 25 ℃, the culture solution is collected, the percentage concentration is the mass percentage concentration, and the adding mass ratio of the L-phenylalanine to the L-tyrosine is 1: 1; (3) separation and concentration of the extraction mixture: centrifuging the culture solution obtained in the step (2) for 10min at room temperature of 10000r/min, removing the precipitate, and collecting the supernatant; carrying out ultrafiltration on the supernatant under the pressure of 0.1MPa and at the temperature of 25 ℃, and collecting filtrate to obtain anthocyanin crude extract; (4) separation and purification: placing the anthocyanin crude extract obtained in the step (3) into an AB-8 adsorption resin chromatographic column for dynamic adsorption, washing the column by deionized water with 4-6 times of column volume, removing water-soluble impurities, eluting the column by 30-50% ethanol eluent with equal concentration at the flow rate of 2-4ml/min, and obtaining anthocyanin eluent with higher purity; (5) drying: and (3) recovering ethanol by rotary evaporation, and performing vacuum freeze drying to obtain an anthocyanin powder finished product with the purity of 98.63%.
Example 2
(1) Pretreatment of raw materials: taking fresh and non-rotten purple sweet potatoes as raw materials, cleaning, mechanically smashing to be pulp for later use; (2) purple sweet potato cell culture: subjecting the purple sweet potato pulp obtained in the step (1) to 0.7 mmol.L-1Treating Triton X-100 for 10-20min, treating with high hydrostatic pressure of 50-60 Mpa for 5min, and then inoculating: 6% of Aspergillus niger, 6% of Monascus purpureus, 0.6% of lactic acid bacteria, 2% of Bacillus licheniformis, 6% of Rhodotorula glutinis, 3% of Phanerochaete chrysosporium, 4% of Bacillus cereus and 1.0% of beer yeast, 30 mg/L of L-phenylalanine and 5 mg/L of L-tyrosine are added, and the formula of the culture medium is as follows: 0.4 percent of sucrose, 1.2 percent of peptone, 0.4 percent of glucose, 2.0 percent of corn steep liquor, 2.0 percent of bean cake powder, 0.6 percent of NaCl and KH2PO4 0.4 percent, the pH value is 3.5, the culture solution is collected after the culture is carried out for 7 days at the temperature of 28 ℃, the percentage concentration is the mass percentage concentration, and the adding mass ratio of the L-phenylalanine to the L-tyrosine is 1: 1; (3) separation and concentration of the extraction mixture: centrifuging the culture solution obtained in the step (2) for 15min at room temperature of 11000r/min, removing the precipitate, and collecting the supernatant; carrying out ultrafiltration on the supernatant under the pressure of 0.3MPa and the temperature of 30 ℃, and collecting filtrate to obtain anthocyanin crude extract; (4) separation and purification: placing the anthocyanin crude extract obtained in the step (3) into an AB-8 adsorption resin chromatographic column for dynamic adsorption, washing the column by deionized water with 4-6 times of column volume, removing water-soluble impurities, eluting the column by 30-50% ethanol eluent with equal concentration at the flow rate of 2-4ml/min, and obtaining anthocyanin eluent with higher purity; (5) drying: and (3) recovering ethanol by rotary evaporation, and performing vacuum freeze drying to obtain an anthocyanin powder finished product with the purity of 99.01%.
Example 3
(1) Pretreatment of raw materials: taking fresh and non-rotten purple sweet potatoes as raw materials, cleaning, mechanically smashing to be pulp for later use; (2) purple sweet potato cell culture: subjecting the purple sweet potato pulp obtained in the step (1) to 0.7 mmol.L-1Treating Triton X-100 for 10-20min, treating with high hydrostatic pressure of 50-60 Mpa for 5min, and then inoculating: 5-7% of Aspergillus niger, 7% of Monascus purpureus, 0.8% of lactic acid bacteria, 3% of Bacillus licheniformis, 7% of Rhodotorula glutinis, 5% of Phanerochaete chrysosporium, 5% of Bacillus cereus and 1.2% of beer yeast, 40 mg/L of L-phenylalanine and 8 mg/L of L-tyrosine are added,the formula of the culture medium is as follows: 0.6 percent of cane sugar, 2.0 percent of peptone, 0.6 percent of glucose, 3.0 percent of corn steep liquor, 3.0 percent of bean cake powder, 0.8 percent of NaCl and KH2PO4 0.6 percent, the pH value is 4.5, the culture is carried out for 8 days at the temperature of 30 ℃, the culture solution is collected, the percentage concentration is the mass percentage concentration, and the adding mass ratio of the L-phenylalanine to the L-tyrosine is 1: 1; (3) separation and concentration of the extraction mixture: centrifuging the culture solution obtained in the step (2) for 20min at the room temperature of 12000r/min, removing the precipitate, and collecting the supernatant; carrying out ultrafiltration on the supernatant under the pressure of 0.6MPa and the temperature of 40 ℃, and collecting filtrate to obtain anthocyanin crude extract; (4) separation and purification: placing the anthocyanin crude extract obtained in the step (3) into an AB-8 adsorption resin chromatographic column for dynamic adsorption, washing the column by deionized water with 4-6 times of column volume, removing water-soluble impurities, eluting the column by 30-50% ethanol eluent with equal concentration at the flow rate of 2-4ml/min, and obtaining anthocyanin eluent with higher purity; (5) drying: and (3) recovering ethanol by rotary evaporation, and performing vacuum freeze drying to obtain the finished anthocyanin powder product with the purity of 99.33%.
Claims (2)
1. A method for synthesizing and extracting anthocyanins from purple sweet potatoes is characterized by comprising the following steps: (1) pretreatment of raw materials: taking fresh and non-rotten purple sweet potatoes as raw materials, cleaning, mechanically smashing to be pulp for later use;
(2) culturing purple sweet potato cells: subjecting the purple sweet potato pulp obtained in the step (1) to 0.7 mmol.L-1Treating Triton X-100 for 10-20min, treating with high hydrostatic pressure of 50-60 Mpa for 5min, and then inoculating: 5-7% of aspergillus niger, 7% of monascus, 0.8% of lactic acid bacteria, 3% of bacillus licheniformis, 7% of rhodotorula glutinis, 5% of phanerochaete chrysosporium, 5% of bacillus cereus and 1.2% of beer yeast, 40 mg/L of L-phenylalanine and 8 mg/L of L-tyrosine are added, and the formula of the culture medium is as follows: 0.6 percent of cane sugar, 2.0 percent of peptone, 0.6 percent of glucose, 3.0 percent of corn steep liquor, 3.0 percent of bean cake powder, 0.8 percent of NaCl and KH2PO4 0.6 percent, the pH value is 4.5, the culture is carried out for 8 days at the temperature of 30 ℃, the culture solution is collected, the percentage concentration is the mass percentage concentration, and the adding mass ratio of the L-phenylalanine to the L-tyrosine is 1: 1;
(3) separation and concentration of the extraction mixture: centrifuging the culture solution obtained in the step (2) for 20min at the room temperature of 12000r/min, removing the precipitate, and collecting the supernatant; carrying out ultrafiltration on the supernatant under the pressure of 0.6MPa and the temperature of 40 ℃, and collecting filtrate to obtain anthocyanin crude extract;
(4) separation and purification: placing the anthocyanin crude extract obtained in the step (3) into an AB-8 adsorption resin chromatographic column for dynamic adsorption, washing the column by deionized water with 4-6 times of column volume, removing water-soluble impurities, eluting the column by 30-50% ethanol eluent with equal concentration at the flow rate of 2-4ml/min, and obtaining anthocyanin eluent with higher purity;
(5) and (3) drying: and (3) recovering ethanol by rotary evaporation, and performing vacuum freeze drying to obtain the finished anthocyanin powder product with the purity of 99.33%.
2. The method for synthesizing and extracting anthocyanins from purple sweet potatoes as claimed in claim 1, wherein in the step (3), ultrafiltration is carried out by using an ultrafiltration device with molecular weight cut-off of 500 Da.
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| CN107586287A (en) * | 2017-10-30 | 2018-01-16 | 潍坊友容实业有限公司 | A kind of Suaeda salsa anthocyanidin extracting method |
| CN109169874A (en) * | 2018-09-29 | 2019-01-11 | 广西百乐德农业投资有限公司 | A kind of citrus post-harvest fresh-keeping method |
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| JP3686976B2 (en) * | 2000-11-10 | 2005-08-24 | マルボシ酢株式会社 | Maroyaka sweet potato vinegar manufacturing method |
| JP2006197826A (en) * | 2005-01-19 | 2006-08-03 | Yamaguchi Prefecture | Method for producing purple sweet potato(ipomoea batatas) vinegar |
| CN101255453A (en) * | 2007-11-26 | 2008-09-03 | 杨蕴力 | Method for extracting purple sweet potato anthocyanin pigments by employing invoice process |
| CN102020868B (en) * | 2010-05-21 | 2013-09-25 | 湖北紫鑫生物科技有限公司 | Method for extracting purple sweet potato anthocyanin |
| CN101899224B (en) * | 2010-07-15 | 2013-11-06 | 西南大学 | Method for enriching and purifying purple sweet potato pigment by macroporous resin |
| CN102055453B (en) * | 2010-12-31 | 2013-04-24 | 中国兵器工业第二0六研究所 | Direct-current solid electronic switch |
| CN102351829B (en) * | 2011-07-01 | 2013-12-18 | 桂林梁华生物科技有限公司 | Method for extracting and comprehensively utilizing anthocyanidin from Ipomoes batatas |
| CN102924423B (en) * | 2012-10-29 | 2014-12-17 | 杨公明 | Method for extracting cyanidin from banana peel |
| KR101465842B1 (en) * | 2012-11-16 | 2014-11-26 | 단국대학교 산학협력단 | Method for preparation of extracts of berries and colored potatos comprising anthocyanin-based pigments using Pectinex Ultra SP-L |
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| CN108486205B (en) | 2023-04-14 |
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