CN110506881B - Method for extracting flavonoid glycoside from vine tea and application thereof - Google Patents
Method for extracting flavonoid glycoside from vine tea and application thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of extraction of plant active ingredients, in particular to a method for extracting flavonoid glycoside from vine tea and application thereof, which comprises the following steps: (1) pulverizing Ampelopsis grossedentata, and performing crude extraction to obtain an extracting solution; (2) refrigerating, precipitating and removing impurities; (3) desugarizing and deacidifying by using a resin column; (4) extracting and refining the water phase; (5) desalting and drying. The product obtained by the invention has higher flavonoid glycoside content, higher purity and less impurities. The flavonoid glycoside prepared by the method has good taste and extremely strong sweet taste after being prepared into a beverage.
Description
Technical Field
The invention relates to the field of extraction of plant active ingredients, and particularly relates to a method for extracting flavonoid glycoside from vine tea and application thereof.
Background
Vine tea, also called maoyanmei tea and longevity vine, not belonging to the tea family, but is a perennial vine of the ampelopsis grossedentata species, known as ampelopsis grossedentata.
The ampelopsis grossedentata does not contain caffeine, has no stimulation to gastrointestinal tracts, has bitter taste and aftersweet taste of the ampelopsis grossedentata, and is particularly lasting and mellow in aftersweet taste. The traditional tea has no sour and astringent taste, and the vine tea has a bit of sour and astringent taste.
The vine tea also belongs to the field of traditional Chinese medicines, is sweet and light in taste and cool in nature, and has the effects of relieving summer heat, promoting the production of body fluid, diminishing inflammation, promoting urination, resisting imbalance of heart rhythm, resisting myocardial ischemia and the like. Has excellent effects on tinea, pelagia, icterohepatitis, common cold, wind heat, sore throat, acute conjunctivitis, insomnia and the like, and is a plant used as both medicine and food.
The Ampelopsis grossedentata mainly contains flavonoid with total flavone content of about 7-10%, and mainly contains dihydromyricetin, myricetin, quercetin, kaempferol, etc. The dihydromyricetin with the highest content has the remarkable effects of clearing heat, expelling toxin, benefiting throat, reducing swelling, resisting bacteria, diminishing inflammation, resisting influenza hepatitis B virus, assisting in reducing hypertension, hyperglycemia and hyperlipidemia, preventing and treating cardiovascular and cerebrovascular diseases and the like.
The vine tea has excellent sweet taste, has stronger and lasting effect compared with the traditional tea, has sweet and moist mouthfeel, is superior to the sweet taste of Yunnan olive, is sweet but not greasy, and has no obvious greasy olive sweet taste, however, after the vine tea is brewed compared with the traditional tea, the vine tea has turbid water and sour and astringent taste, so that a part of people cannot accept the vine tea, and the vine tea contains main flavone components, dihydromyricetin, myricetin, quercetin and the like, which have bitter taste and poor water solubility, causes turbidity, and the sour and astringent taste also causes poor mouthfeel. Therefore, to develop vine tea with sweet taste, bitter components such as dihydromyricetin, myricetin and quercetin need to be removed as much as possible.
The invention patent application CN 106942436A discloses a high flavonoid glycoside vine tea which is prepared by taking fresh vine tea tender stems and leaves as raw materials through the processes of spreading for cooling, high-temperature frying for killing, spreading for cooling for moisture regaining, rolling, deblocking, high-temperature baking and high-temperature frying for drying. The invention also discloses a processing technology of the vine tea with high flavonoid glycoside, which comprises the following steps: spreading fresh tender stems and leaves of Ampelopsis grossedentata as a material for cooling, putting the stems and leaves into a high-temperature pot at 260 ℃ and 280 ℃, and adopting a frying mode combining throwing frying and stewing frying; spreading the vine tea for cooling and moisture regaining, and putting the vine tea into a rolling machine for rolling to enable the strip forming rate to reach more than 50%; deblocking vine tea stems and leaves; drying the stem and leaf of Ampelopsis Grossdentata in a dryer at 95-110 deg.C until the water content of the stem and leaf is 40-50%; parching at 90-100 deg.C until the water content of stem and leaf is 5-6%. The invention utilizes high temperature to inhibit the activity of oxidase and hydrolase, reduces the conversion and loss of flavonoid glycoside compounds in the preparation process, and obviously increases the aroma substances compared with fresh leaves. The vine tea processed by the method has the advantages that the content of flavonoid glycoside is only 20-40%, the content of dihydromyricetin is higher and can reach 16-34%, and the taste is bitter and astringent.
The invention patent application CN 104644816A discloses a simple and practical preparation method of flavonoid glycoside, which can be synthesized in a laboratory. The preparation method of the flavonoid glycoside is characterized by comprising the following steps: accurately weighing 5-30g of fructus Aurantii medicinal powder, and ultrasonically extracting with 200mL of 60-80% ethanol for 2-5 times, each time for 30 min. Filtering the ethanol extractive solution, and mixing filtrates. Refluxing under reduced pressure to remove ethanol, and steaming until no ethanol smell is produced. Accurately weighing 100g of macroporous resin, filling a glass column with an inner diameter of 20-40mm, loading the recovered drug aqueous solution part on the resin column, adsorbing overnight, cleaning the column with ultrapure water with the volume of 3 times of the column, eluting the column with 60-80% ethanol solution with the volume of 3 times of the column, and collecting the eluent. Refluxing the eluate at 60 deg.C under reduced pressure to volatilize liquid, dissolving the solid with 20mL of 50% acetonitrile-water solution, and filtering with 0.22 μm filter membrane to obtain flavonoid glycoside solution. However, the flavonoid glycoside solution treated by the method contains bitter impurity components such as flavone and dihydromyricitrin, and the total flavone content is high, but the taste is bitter.
At present, a method for extracting flavonoid glycoside with good taste and sweet taste from vine tea does not exist, and in order to obtain vine tea extract with good taste, bitter flavonoid components in vine tea need to be removed, and only sweet taste components are reserved. The flavonoid glycoside obtained from the extract prepared by the preparation method has high purity and high content, and does not contain bitter flavone impurity components.
Disclosure of Invention
In order to solve the problems of low content of flavonoid glycoside, high impurity content and the like in the prior art, the invention provides a method for extracting the flavonoid glycoside from vine tea, which comprises the following steps:
(1) pulverizing Ampelopsis grossedentata, and performing crude extraction to obtain an extracting solution;
(2) refrigerating, precipitating and removing impurities: standing the extracting solution, and performing centrifugal filtration to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through a resin column, removing effluent, eluting with a solvent, collecting the eluate, and spin-drying at low temperature to obtain a water-soluble ampelopsis grossedentata flavonoid glycoside crude product;
(4) and (3) water phase extraction and refining: dissolving the crude product with water, adding polyethylene glycol, ultrasonically standing, and retaining the lower-layer product;
(5) desalting and drying: and (3) spin-drying the obtained lower-layer product at low temperature, dissolving the product in ethanol, standing, filtering, and freeze-drying the filtrate to obtain the vine tea flavonoid glycoside.
Further, in the step (1), the ampelopsis grossedentata is crushed to 60-80 meshes.
Further, in the step (1), the crude extraction process comprises the steps of adding pure water 15-20 times the mass of the crushed crude drug, performing reflux extraction, filtering to obtain an extracting solution, adding pure water 5 times the mass of the crude drug into dregs of a decoction, performing reflux extraction, filtering to obtain a secondary extracting solution, combining the extracting solutions, and performing vacuum concentration to obtain a water extracting solution 5 times the mass of the crude drug.
Further, adding pure water 15-20 times the weight of the pulverized crude drug, and reflux extracting for 1.5-4 hr; adding pure water 5 times the weight of the crude drug into the residue, and reflux-extracting for 1-1.5 hr; the vacuum concentration temperature is 50-60 ℃.
The crude extract obtained by the step (1) is sour, astringent and slightly bitter in taste and sweet after taste.
Further, in the step (2), the extracting solution is kept still for 12-16h at the temperature of 2-5 ℃.
The step (2) is to remove bitter impurities such as myricetin, dihydromyricetin, quercetin, etc. Standing the extractive solution obtained in step 1 in a freezer at low temperature of 2-5 deg.C overnight to obtain yellow crystal precipitate, centrifuging, filtering, and collecting the precipitate as low temperature yellow crystal product with bitter taste, wherein the product mainly comprises myricetin, dihydromyricetin, quercetin, etc., and accounts for 4-5% of the crude drug. The precipitate is placed separately, and the centrifugated filtrate is taken for standby, the liquid is sweet, slightly sour and astringent, and is not bitter, the sweet component is the water-soluble flavonoid glycoside of the vine tea, which is the main sweet component of the vine tea, the sour and astringent component is mainly tannic acid of the vine tea, and the pectin impurities in the meat are obtained.
Further, in the step (3), the resin column is one of nonpolar macroporous resin XAD-1600, XAD-7 and D101-C.
Further, in the step (3), the weight of the resin: the crude drug is 1-2: 3.
Further, in the step (3), the elution solvent is 70% -100% of methanol or 70% -100% of ethanol.
In the step (3), a non-polar macroporous resin is taken, the filtrate obtained in the step (2) is passed through the macroporous resin, the effluent is impurities such as ampelopsis grossedentata polysaccharide, amino acid, tannin, pectin and the like (a small amount of the effluent is taken for freeze drying, no obvious sweet taste or aftertaste is realized after the effluent is tasted, the sweet aftertaste of ampelopsis grossedentata is shown as non-polysaccharide), the effluent is discarded, the flavonoid component of ampelopsis grossedentata is eluted by using 70% ethanol after the effluent is washed with pure water to be colorless, the elution is stopped after the flavonoid component is identified by ferric trichloride reaction, the eluate is collected and spin-dried at low temperature to obtain the water-soluble ampelopsis grossedentata flavone, flavonoid glycoside, ampelopsis grossedentata phenol component, light aftertaste, no acerbity, bitter and other peculiar smells.
Further, in the step (4), the polyethylene glycol is polyethylene glycol-1000 or polyethylene glycol 2000, and the weight ratio of the crude product: 1:10-15 of water, polyethylene glycol: water is 0.07-0.11: 1.
Further, in the step (4), during ultrasonic treatment, potassium dihydrogen phosphate is added, and the weight parts of water are as follows: potassium dihydrogen phosphate is 1: 0.07-0.09.
After the step (4), the discarded upper layer is water-soluble flavone and phenols with slightly large polarity, which account for 20-30% of the dry product, and the lower layer is flavonoid glycoside (the lower layer product is hydrolyzed by trifluoroacetic acid, and the thin layer identification shows that the lower layer is flavonoid glycoside), the obtained flavonoid glycoside is light yellow, and the taste is light and sweet compared with the product obtained in the step (3).
Further, the step (5) is carried out for 2-4h at the temperature of-10 to-15 ℃.
And (3) spin-drying the lower layer solution obtained in the step (5) at a low temperature, dissolving the solution with absolute ethyl alcohol, refrigerating the solution in a refrigerator at the temperature of between 10 ℃ below zero and 15 ℃ for 3 hours, filtering out an ethanol solution, recovering the insoluble substances, namely monopotassium phosphate, and freeze-drying the recovered ethanol to obtain the vine tea flavonoid glycoside which is the main effective component with the aftertaste of the vine tea.
The invention also provides a method for extracting flavonoid glycoside from vine tea, which comprises the following steps:
(1) pulverizing Ampelopsis grossedentata, and performing crude extraction to obtain an extracting solution;
(2) refrigerating, precipitating and removing impurities: standing the extracting solution, and performing centrifugal filtration to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through a resin column, removing effluent, eluting with a solvent, collecting the eluate, and spin-drying at low temperature to obtain a water-soluble ampelopsis grossedentata flavonoid glycoside crude product;
(4) refining: dissolving the crude product with water, passing through large particle polyamide resin column, eluting with eluent, concentrating, and drying to obtain folium Ampelopsis Grossdentata flavonoid glycoside.
Further, in the step (1), the ampelopsis grossedentata is crushed to 60-80 meshes.
Further, in the step (1), the crude extraction process comprises the steps of adding pure water 15-20 times the mass of the crushed crude drug, performing reflux extraction, filtering to obtain an extracting solution, adding pure water 5 times the mass of the crude drug into dregs of a decoction, performing reflux extraction, filtering to obtain a secondary extracting solution, combining the extracting solutions, and performing vacuum concentration to obtain a water extracting solution 5 times the mass of the crude drug.
Further, adding pure water 15-20 times the weight of the pulverized crude drug, and reflux extracting for 1.5-4 hr; adding pure water 5 times the weight of the crude drug into the residue, and reflux-extracting for 1-1.5 hr; the vacuum concentration temperature is 50-60 ℃.
The crude extract obtained by the step (1) is sour, astringent and slightly bitter in taste and sweet after taste.
Further, in the step (2), the extracting solution is kept still for 12-16h at the temperature of 2-5 ℃.
The step (2) is to remove bitter impurities such as myricetin, dihydromyricetin, quercetin, etc. Standing the extractive solution obtained in step 1 in a freezer at low temperature of 2-5 deg.C overnight to obtain yellow crystal precipitate, centrifuging, filtering, and collecting the precipitate as low temperature yellow crystal product with bitter taste, wherein the product mainly comprises myricetin, dihydromyricetin, quercetin, etc., and accounts for 4-5% of the crude drug. The precipitate is placed separately, and the centrifugated filtrate is taken for standby, the liquid is sweet, slightly sour and astringent, and is not bitter, the sweet component is the water-soluble flavonoid glycoside of the vine tea, which is the main sweet component of the vine tea, the sour and astringent component is mainly tannic acid of the vine tea, and the pectin impurities in the meat are obtained.
Further, in the step (3), the resin column is one of nonpolar macroporous resin XAD-1600, XAD-7 and D101-C.
Further, in the step (3), the weight of the resin: the crude drug is 1-2: 3.
Further, in the step (3), the elution solvent is 70% -100% of methanol or 70% -100% of ethanol
Further, the step (4), by weight, crude product: water 1: 10-15.
Further, in the step (4), by weight, the polyamide resin: the crude product was 20-25: 1.
Further, in the step (4), the eluting method with the eluent comprises eluting 3 column volumes with 40% ethanol, eluting impurities, eluting 5 column volumes with 70% ethanol, and recovering the eluent.
The invention also provides application of the flavonoid glycoside obtained by the method in preparing a beverage containing the flavonoid glycoside.
According to the early-stage basic research, phytochemical analysis is carried out on the rubus parvifolius sweet taste components, the rubus parvifolius polysaccharide is found to have no obvious sweet taste and no obvious sweet taste, the extraction separation analysis is carried out on the total flavonoid components of the rubus parvifolius, the bitter taste of the total flavonoid components is found to bring the rubus parvifolius, the crystallization method and the silica gel column chromatography separation are carried out, 4 and 5 of the total flavonoid components with higher content, such as dihydromyricetin, myricetin, quercetin and the like, are found to have bitter taste and no obvious sweet taste, and the separation analysis on the large-polarity flavonoid components is found to find that the sweet taste components are flavonoid glycosides, which are light in flavonoid glycoside taste, weak sweet taste and extremely strong and lasting in sweet taste. The preparation process method of the vine tea flavone fructus phyllanthi component is obtained through experimental process research, has good taste, can be used as a beverage top product, removes the peculiar smell of the vine tea such as acerbity, bitter and the like, and dissolves, clarifies and fructus phyllanthi when the extract is put into water.
Compared with the prior art, the invention has the beneficial effects that:
1. the product obtained by the invention has higher flavonoid glycoside content, higher purity and less impurities.
2. The flavonoid glycoside prepared by the method has good taste and extremely strong sweet taste after being prepared into a beverage.
3. The method is simple, does not contain toxic solvents, is green, environment-friendly and safe, and is beneficial to industrial production.
Detailed Description
The invention will be further described with reference to specific embodiments, the advantages and features of which will become apparent from the description, but which are given by way of illustration only and are not intended to limit the scope of the invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example 1
(1) Pulverizing 1kg of Ampelopsis grossedentata, sieving with 60 mesh sieve, adding 20kg of water into the pulverized crude drug, reflux-extracting, filtering to obtain extractive solution, adding 5kg of water into the residue, reflux-extracting, filtering, mixing extractive solutions, and vacuum concentrating at 50 deg.C to obtain 5kg of extractive solution;
(2) standing the extractive solution in a freezer at 2 deg.C for 12 hr, and centrifuging to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through XAD-1600 resin column, discarding effluent, eluting with 70% ethanol, collecting eluate, and spin-drying at low temperature to obtain 55g water-soluble vine tea flavonoid glycoside crude product with resin weight of 0.3 kg;
(4) and (3) water phase extraction and refining: dissolving the crude product with 550g of water, adding polyethylene glycol 2000, adding 39g of potassium dihydrogen phosphate, performing ultrasonic standing, and reserving a lower-layer product;
(5) desalting and drying: and (3) spin-drying the obtained lower-layer product at low temperature, dissolving the product in ethanol, standing the solution at the temperature of-10 ℃ for 2 hours, filtering the solution, and freeze-drying the filtrate to obtain 29g of the vine tea flavonoid glycoside.
Example 2
(1) Pulverizing 1kg of Ampelopsis grossedentata, sieving with 80 mesh sieve, adding 15kg of water into the pulverized crude drug, reflux-extracting, filtering to obtain extractive solution, adding 5kg of water into the residue, reflux-extracting, filtering, mixing extractive solutions, and vacuum concentrating at 60 deg.C to obtain 5kg of extractive solution;
(2) standing the extractive solution in a refrigerator at 5 deg.C for 16h, and centrifuging to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through XAD-7 resin column, discarding effluent, eluting with methanol, collecting eluate, and spin-drying at low temperature to obtain 60g water-soluble vine tea flavonoid glycoside crude product with weight of resin of 0.6 kg;
(4) and (3) water phase extraction and refining: dissolving the crude product with 900g of water, adding polyethylene glycol 1000, adding 81g of potassium dihydrogen phosphate, performing ultrasonic standing, and retaining a lower-layer product;
(5) desalting and drying: and (3) spin-drying the obtained lower-layer product at low temperature, dissolving the product in ethanol, standing the solution at the temperature of 15 ℃ below zero for 4 hours, filtering the solution, and freeze-drying the filtrate to obtain 31g of vine tea flavonoid glycoside.
Example 3
(1) Pulverizing 1kg of Ampelopsis grossedentata, sieving with 70 mesh sieve, adding 15kg of water into the pulverized crude drug, reflux-extracting, filtering to obtain extractive solution, adding 5kg of water into the residue, reflux-extracting, filtering, mixing extractive solutions, and vacuum concentrating at 50 deg.C to obtain 5kg of extractive solution;
(2) standing the extractive solution in a freezer at 4 deg.C for 13 hr, and centrifuging to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through D101-C resin column, discarding effluent, eluting with anhydrous ethanol, collecting eluate, and spin-drying at low temperature to obtain 53g water-soluble vine tea flavonoid glycoside crude product with resin weight of 0.3 kg;
(4) dissolving 53g of the dried product with 0.53kg of pure water, passing through a 1kg of large-particle polyamide resin column, loading the solution, performing gradient elution, eluting 3 column volumes with 40% ethanol, eluting impurities, eluting 5 column volumes with 70% ethanol solution, and eluting the sweet flavonoid glycoside component. The 70% ethanol eluate was recovered, concentrated and dried to obtain 40g of yellow powder.
Compared with example 1-2, the yield obtained by this method is higher, but the purity is slightly lower, the color is darker, and the taste is relatively bitter.
Example 4
(1) Pulverizing 1kg of Ampelopsis grossedentata, sieving with 80 mesh sieve, adding 15kg of water into the pulverized crude drug, reflux-extracting, filtering to obtain extractive solution, adding 5kg of water into the residue, reflux-extracting, filtering, mixing extractive solutions, and vacuum concentrating at 60 deg.C to obtain 5kg of extractive solution;
(2) standing the extractive solution in a refrigerator at 5 deg.C for 16h, and centrifuging to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through XAD-7 resin column, discarding effluent, eluting with methanol, collecting eluate, and spin-drying at low temperature to obtain 60g water-soluble vine tea flavonoid glycoside crude product with weight of resin of 0.6 kg;
(4) dissolving 60g of dried product with 0.6kg of pure water, passing through a 1.2kg large-particle polyamide resin column, loading the solution, performing gradient elution, eluting 3 column volumes with 40% ethanol, eluting impurities, eluting 5 column volumes with 70% ethanol, and eluting to obtain the sweet flavonoid glycoside component. The 70% ethanol eluate was recovered, concentrated and dried to give 39g of yellow powder.
Compared with example 1-2, the yield obtained by this method is higher, but the purity is slightly lower, the color is darker, and the taste is relatively bitter.
Comparative example 1
Compared with the example 1, the low-temperature standing process of the step (2) is not included. 25g of product is finally obtained.
Comparative example 2
In comparison with example 1, in step (3), the resin type was changed to DS-401. The final product was 23 g.
Comparative example 3
Compared with example 3, the gradient elution method is different in that: elute 3 column volumes with methanol and then 5 column volumes with methanol. The final product was 27 g.
Comparative example 4
Compared with the embodiment 3, the extraction method of the step (1) is different, and the step (1) specifically comprises the following steps: (1) pulverizing 1kg of Ampelopsis grossedentata, sieving with 70 mesh sieve, adding 15kg of 50% ethanol solution into the pulverized crude drug, reflux-extracting, filtering to obtain extractive solution, adding 5kg of 50% ethanol solution into the residue, reflux-extracting, filtering, mixing the extractive solutions, and vacuum concentrating at 50 deg.C to obtain 5kg of extractive solution. 30g of product are finally obtained.
Effect example 1
30 volunteers 25-40 years old were selected, 10g of the product was dissolved in 100g of water and the volunteers were tasted and scored as follows:
1 minute-bitter and astringent taste; 2 min-bitter, slightly sour and astringent taste; 3 min-slightly bitter, sweet and slightly sour; 4 min-sweet, slightly bitter and no acerbity; 5 fen-sweet, without bitter and acerbity.
The results were scored as follows:
| group of | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Average score | 4.8 | 4.6 | 4.2 | 4.3 | 3.8 | 3.4 | 3.2 | 3.0 |
The comprehensive test result shows that the method has the following advantages:
1. the product obtained by the invention has higher content of sweet flavonoid glycoside, higher purity and less impurities.
2. The flavonoid glycoside prepared by the method has good taste and extremely strong sweet taste after being prepared into a beverage.
3. The method is simple, does not contain toxic solvents, is green, environment-friendly and safe, and is beneficial to industrial production.
The technical means disclosed by the scheme of the invention are not limited to the technical means disclosed above, and the technical means also comprises the technical scheme formed by any combination of the technical features. While the foregoing is directed to embodiments of the present invention, it will be appreciated by those skilled in the art that various changes and modifications may be made without departing from the principles of the invention, and it is intended to claim all such modifications and alterations as fall within the true scope of the invention.
Claims (5)
1. A method for extracting flavonoid glycoside from vine tea is characterized by comprising the following steps:
(1) pulverizing Ampelopsis grossedentata, and performing crude extraction with pure water to obtain an extracting solution;
(2) refrigerating, precipitating and removing impurities: standing the extractive solution at 2-5 deg.C for 12-16h, centrifuging, and filtering to obtain filtrate;
(3) and (3) desugarizing and deacidifying by using a resin column: passing the filtrate through a resin column, removing effluent, eluting with a solvent, collecting the eluate, and spin-drying at low temperature to obtain a water-soluble ampelopsis grossedentata flavonoid glycoside crude product;
(4) and (3) water phase extraction and refining: dissolving the crude product with water, adding polyethylene glycol, ultrasonically standing, and retaining the lower-layer product;
(5) desalting and drying: spin-drying the obtained lower layer product at low temperature, dissolving with ethanol, standing, filtering, and freeze-drying the filtrate to obtain vine tea flavonoid glycoside;
and (3) allowing a resin column to be one of nonpolar macroporous resin XAD-1600, XAD-7 and D101-C, wherein the weight of the resin is as follows: crude drug =1-2: 3; the elution solvent is 70-100% ethanol or 70-100% methanol;
step (4), the polyethylene glycol is polyethylene glycol 2000 or polyethylene glycol 1000, and the weight ratio of the crude product is as follows: water =1:10-15, polyethylene glycol: water =0.07-0.11: 1;
and (4) during ultrasonic treatment, adding potassium dihydrogen phosphate, and adding water in parts by weight: monopotassium phosphate =1: 0.07-0.09; and (5) standing for 2-4h at the temperature of-10 to-15 ℃.
2. The method for extracting flavonoid glycosides of claim 1, wherein in step (1), ampelopsis grossedentata is pulverized to 60-80 mesh.
3. The method for extracting flavonoid glycoside according to claim 1, wherein in step (1), the crude extraction is carried out by adding pure water 15-20 times the mass of the pulverized crude drug, reflux-extracting, filtering to obtain an extract, adding pure water 5 times the mass of the crude drug into the residue, reflux-extracting, filtering to obtain a secondary extract, combining the extracts, and vacuum-concentrating to obtain a water extract 5 times the mass of the crude drug.
4. The method of claim 3, wherein the crude drug after pulverizing is added with pure water 15-20 times the mass of the crude drug, and the mixture is refluxed for 1.5-4 h; adding pure water 5 times the weight of the crude drug into the residue, and reflux-extracting for 1-1.5 hr; the vacuum concentration temperature is 50-60 ℃.
5. Use of the flavonoid glycoside obtained by the method for extracting flavonoid glycoside according to any one of claims 1 to 4 for preparing a beverage containing flavonoid glycoside.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101973976A (en) * | 2010-09-16 | 2011-02-16 | 湖北民族学院 | Method for extracting dihydromyricetin, ampelopsis grossedentata amylase and ampelopsis grossedentata polyphenol from ampelopsis grossedentata |
| CN103463159A (en) * | 2013-09-17 | 2013-12-25 | 江苏省中国科学院植物研究所 | Method for extracting and separating total flavonoids from fresh stem and leaves of gynura bicolor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101973976A (en) * | 2010-09-16 | 2011-02-16 | 湖北民族学院 | Method for extracting dihydromyricetin, ampelopsis grossedentata amylase and ampelopsis grossedentata polyphenol from ampelopsis grossedentata |
| CN103463159A (en) * | 2013-09-17 | 2013-12-25 | 江苏省中国科学院植物研究所 | Method for extracting and separating total flavonoids from fresh stem and leaves of gynura bicolor |
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| Title |
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| 藤茶黄酮类化合物的提取分离与定量方法研究进展;陈业等;《湖北民族学院学报(自然科学版)》;20080915(第03期);第277-281页 * |
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