CN109879848A - A kind of new process that mulberries anthocyanidin extracts - Google Patents
A kind of new process that mulberries anthocyanidin extracts Download PDFInfo
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- CN109879848A CN109879848A CN201711278253.5A CN201711278253A CN109879848A CN 109879848 A CN109879848 A CN 109879848A CN 201711278253 A CN201711278253 A CN 201711278253A CN 109879848 A CN109879848 A CN 109879848A
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- anthocyanidin
- mulberries
- light absorption
- absorption value
- cellulase
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
A kind of new process that mulberries anthocyanidin extracts, belongs to natural product extraction preparation technical field, is related to the extraction of anthocyanidin in mulberries.Cell wall composition, the method for dissolving out anthocyanidin intracellular are destroyed using cellulase.By mulberries as in the citric acid solution of pH3.0-pH5.0, the cellulase of 2mg/g-10mg/g is added, solid-liquid ratio is 1g:5mL-1g:20mL, in 40 DEG C -60 DEG C enzymatic hydrolysis 60min-120min, 2000r/min is centrifuged 10min, it takes supernatant 1mL to be settled to 25mL with the buffer of pH1.0 and pH4.0 respectively, its light absorption value is measured at 520nm and 700nm, anthocyanin concentrations are indicated with light absorption value；Remaining supernatant is dried in vacuo after being concentrated under reduced pressure, and measures its recovery rate.The present invention solves the problems, such as that anthocyanidin is difficult to dissolve out in mulberries, improves the recovery rate of anthocyanidin.
Description
Technical field: the invention belongs to natural product extraction preparation technical fields, and in particular to what a kind of anthocyanidin extracted
New method.
Background technique: mulberries also known as mulberry fruit are the fruit ear of moraceae plants mulberry tree, and mulberries like the weather of warm and moist, slightly resistance to
There are cultivation in shade, all parts of the country.Contain multiple nutritional components in mulberries, wherein anthocyanidin content is very high, and anthocyanidin has very strong
Oxidation resistance, improve eyesight function widely paid close attention to.
It is mainly cellulose family composition in mulberries, is difficult to extract anthocyanidin therein with general solvent extraction method,
And anthocyanidin easily decomposes under the high temperature conditions, can also lose most anthocyanidin with hot extraction.
Summary of the invention: the object of the present invention is to provide the methods of anthocyanidin in Enzymatic Extraction mulberries, solve traditional extraction side
The not high problem of method recovery rate.
The present invention is achieved like this: mulberries are mainly cellulose substances, and anthocyanidin is difficult to dissolve out, and the present invention uses
Cellulase destroys cell wall composition, and anthocyanidin intracellular is enable to dissolve out.
It has main steps that: by mulberries as in the citric acid solution of pH3.0-pH5.0, the fiber of 2mg/g-10mg/g is added
Plain enzyme, solid-liquid ratio are 1g:5mL -1g:20mL, are centrifuged 10min in 40 DEG C of -60 DEG C of enzymatic hydrolysis 60min-120min, 2000r/min,
It takes supernatant 1mL to be settled to 25mL with the buffer of pH1.0 and pH4.0 respectively, its light absorption value is measured at 520nm and 700nm,
Anthocyanin concentrations are indicated with light absorption value；Remaining supernatant is dried in vacuo after being concentrated under reduced pressure, and measures its recovery rate.
The present invention solves the problems, such as that anthocyanidin is difficult to dissolve out in mulberries, improves the recovery rate of anthocyanidin, has following
Feature:
First: mulberries cellulose cell being destroyed using cellulase, so that anthocyanidin is easy dissolution, the recovery rate of anthocyanidin is than general
Organic solvent extract, thermal extraction it is high.
Second: being extracted using acid solution, can avoid organic solvent residual problem in product, edible anthocyanidin is more pacified
Entirely, meet the specification of present food safety.
Specific embodiment:: below by way of embodiment, the invention will be further described, but it is not intended to limit this hair
Bright protection scope.
Embodiment (one):
Mulberries 10g is weighed, the solution to pH4.0 is adjusted by the solid-liquid ratio addition citric acid and sodium citrate of 1g:14mL, presses
Cellulase, 50 DEG C of heating water bath 90min is added in 5mg/g, and 2000r/min after enzymatic hydrolysis is centrifuged 10min, takes supernatant 1mL, point
It is not settled to 25mL with pH1.0 and pH4.0 buffer solution, its light absorption value is measured at 520nm and 700nm.A=0.33 once mentions
Taking rate is 2.4%.
Embodiment (two)
Mulberries 10g is weighed, the solution to pH4.0 is adjusted by the solid-liquid ratio addition citric acid and sodium citrate of 1g:14mL, presses
Cellulase, 50 DEG C of heating water bath 90min is added in 2mg/g, and 2000r/min after enzymatic hydrolysis is centrifuged 10min, takes supernatant 1mL, point
It is not settled to 25mL with pH1.0 and pH4.0 buffer solution, its light absorption value is measured at 520nm and 700nm.A=0.304, once
Recovery rate is 1.8%.
Embodiment (three)
Mulberries 10g is weighed, the solution to pH5.0 is adjusted by the solid-liquid ratio addition citric acid and sodium citrate of 1g:14mL, presses
Cellulase, 50 DEG C of heating water bath 90min is added in 5mg/g, and 2000r/min after enzymatic hydrolysis is centrifuged 10min, takes supernatant 1mL, point
It is not settled to 25mL with pH1.0 and pH4.0 buffer solution, its light absorption value is measured at 520nm and 700nm.A=0.306, once
Recovery rate is 2.1%.
Embodiment (four)
Mulberries 10g is weighed, the solution to pH4.0 is adjusted by the solid-liquid ratio addition citric acid and sodium citrate of 1g:14mL, presses
Cellulase, 60 DEG C of heating water bath 90min is added in 5mg/g, and 2000r/min after enzymatic hydrolysis is centrifuged 10min, takes supernatant 1mL, point
It is not settled to 25mL with pH1.0 and pH4.0 buffer solution, its light absorption value is measured at 520nm and 700nm.A=0.31 once mentions
Taking rate is 2.06%.
Comparative example (one):
Weigh mulberries 10g, by 1g:14mL solid-liquid ratio addition citric acid and sodium citrate adjust to pH4.0 solution, 50 DEG C
Heating water bath 90min, 2000r/min after enzymatic hydrolysis are centrifuged 10min, take supernatant 1mL, molten with pH1.0 and pH4.0 buffering respectively
Liquid is settled to 25mL, its light absorption value is measured at 520nm and 700nm.A=0.128, a recovery rate are 1.7%.
Comparative example (two):
Mulberries 10g is weighed, methanol is added by the solid-liquid ratio of 1g:14mL, is adjusted with citric acid and sodium citrate to the molten of pH4.0
Liquid extracts 90min, 2000r/min after extraction, is centrifuged 10min, takes supernatant 1mL, uses pH1.0 and pH4.0 buffer solution respectively
It is settled to 25mL, its light absorption value is measured at 520nm and 700nm.A=0.297, a recovery rate are 2.1%.
The invention has the advantages that
(1) enzyme extraction method is used, one time recovery rate improves 35%.
(2) present invention selects suitable enzyme dosage, pH, solid-liquid ratio, temperature and enzymolysis time, cost minimum.
Organic solvent-free residual, the anthocyanidin of extraction are safer as food additives.
Claims (2)
1. the new process that a kind of mulberries anthocyanidin extracts, it is characterised in that destroy cell wall composition using cellulase, make intracellular
Anthocyanidin dissolution method, comprise the concrete steps that mulberries as in the citric acid solution of pH4.0, the cellulose of 5mg/g be added
Enzyme, solid-liquid ratio 1g:14mL take supernatant 1mL to use pH1.0 respectively in 50 DEG C of enzymatic hydrolysis 90min, 2000r/min centrifugation 10min
It is settled to 25mL with the buffer of pH4.0, its light absorption value is measured at 520nm and 700nm, indicates that anthocyanidin is dense with light absorption value
Degree.
2. the method as described in claim 1, it is characterised in that remaining supernatant is dried in vacuo after being concentrated under reduced pressure, and measures its extraction
Rate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278253.5A CN109879848A (en) | 2017-12-06 | 2017-12-06 | A kind of new process that mulberries anthocyanidin extracts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278253.5A CN109879848A (en) | 2017-12-06 | 2017-12-06 | A kind of new process that mulberries anthocyanidin extracts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109879848A true CN109879848A (en) | 2019-06-14 |
Family
ID=66924068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711278253.5A Pending CN109879848A (en) | 2017-12-06 | 2017-12-06 | A kind of new process that mulberries anthocyanidin extracts |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111116536A (en) * | 2020-02-24 | 2020-05-08 | 句容市东方紫酒业有限公司 | Method for extracting anthocyanin by utilizing mulberry wine dregs |
| CN113582959A (en) * | 2020-04-30 | 2021-11-02 | 湖南今汉药业有限公司 | Extraction process of mulberry anthocyanin |
-
2017
- 2017-12-06 CN CN201711278253.5A patent/CN109879848A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111116536A (en) * | 2020-02-24 | 2020-05-08 | 句容市东方紫酒业有限公司 | Method for extracting anthocyanin by utilizing mulberry wine dregs |
| CN113582959A (en) * | 2020-04-30 | 2021-11-02 | 湖南今汉药业有限公司 | Extraction process of mulberry anthocyanin |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190614 |
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| WD01 | Invention patent application deemed withdrawn after publication |