CN110559330A

CN110559330A - Production method for extracting anthocyanin and analogue anthoxanthin from purple sweet potato

Info

Publication number: CN110559330A
Application number: CN201910494568.6A
Authority: CN
Inventors: 钱生球
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-05-30
Filing date: 2019-05-30
Publication date: 2019-12-13

Abstract

A method for producing anthocyanidin and anthoxanthin from purple sweet potato comprises extracting anthocyanidin and anthoxanthin with purified water of pH3.5 and pH9.5 respectively by aqueous two-solvent method, refining with mixed solvent of ethanol and ethyl acetate, and making into health food and cosmetic with strong antioxidant physiological activity, antiaging, immunity enhancing, ultraviolet preventing, and free radical scavenging effects.

Description

Production method for extracting anthocyanin and analogue anthoxanthin from purple sweet potato

The technical field is as follows:

The invention belongs to the field of food additives, and relates to a production method for extracting anthocyanin and analog anthoxanthin health-care functional substances from purple sweet potatoes.

Technical background:

The purple sweet potato tuber contains rich water-soluble purple red natural pigment, the chemical structure of the purple sweet potato tuber is anthocyanin, the main component is cornflower-glucoside, and the purple sweet potato tuber is approved by the state to be used as a food colorant due to rich sources, safe use and mature process. Experiments show that it also has antioxidant function.

The medical research further discovers that the purple sweet potatoes also contain some similar substances which are colorless, can eliminate free radicals in the human body, have the anti-aging effect, can absorb ultraviolet rays and can protect the skin of the human body. Through chemical analysis, the colorless active ingredients are flavonoid catechin and dimer, are polyphenol substances, and can generate anthocyanin through reduction reaction under proper conditions, so that the anthocyanin precursor opc has stronger function than the anthocyanin alone, and the antioxidant property is V_E50 times of V_C20 times of the active ingredients are distributed on the skin, leaves, stems and stems of the purple sweet potato, and the purple sweet potato is colorless or dark brown, so that the identification is difficult, and the active ingredients cannot be completely extracted, thereby causing the loss of the active ingredients.

Because the red pigment of the purple sweet potato is strong hydrophilic glucoside, the red pigment can be completely extracted by using water as a solvent, but the flavonoid substance is polyphenol and a copolymer thereof, has poor water solubility and can only be dissolved in an organic solvent or boiling water, and the anthocyanin is easily decomposed and faded by the boiling water, so that the product is further reduced.

the invention content is as follows:

In order to overcome the difficulties, according to the difference of physical properties of anthocyanin and flavonoid polyphenol substances, the method adopts acidic (PH 3.5) and alkaline (PH9.5) twice fractionation:

The anthocyanin is prepared by using deionized and deoxidized water, adding a metal complexing agent EDTA and purified water with the pH value of 3.5, soaking and extracting, filtering, and concentrating the filtrate to obtain a paste crude product 1.

② the flavone polyphenol substance is dissolved easily by forming sodium salt of polyphenol with alkaline purified water with pH9.5, the pH of the extract is adjusted to 5 with acetic acid, and the extract is concentrated to crude product 2.

and thirdly, mixing the crude products, re-dissolving the crude products in a mixed solvent of 95% ethanol and ethyl acetate, refining and removing the solvent to obtain the product.

The beneficial results of the patent of the invention are: the product yield with strong antioxidant activity is increased from 0.5% to 2.5% in the prior art, the free radical absorption capacity (ORAC value) is increased by 1 time, and the anthocyanin can easily pass through cerebral blood barrier compared with the glucoside thereof, so that the effect of preventing and treating cerebral cells is good; there was also no loss of glycoside product.

The specific implementation mode is as follows:

The process route is shown in the attached drawing

Drawings

FIG. 1 is a process scheme

The method comprises the following specific operations:

firstly, cleaning purple sweet potatoes, peeling, and cutting into sweet potatoes with the size of 0.5 cm; adding purified water according to the mass ratio of 1: 4, using acetic acid and sodium acetate as a buffer system, and soaking for 3 hours at the room temperature with the pH value of 3.5; thirdly, solid-liquid separation, and liquid concentration to obtain a anthocyanin crude product 1; fourthly, the separated solid potato dices are adjusted to pH9.5 by purified water and alkali to form soluble polyphenol sodium salt, the potato dices are soaked for 2 hours, dregs are removed, and liquid is neutralized by acid to pH5 to be concentrated to crude products 2; fifthly, mixing the two crude products, adding 95% ethanol and ethyl acetate (3: 1) as a double solvent, dissolving the crude product mixed solvent at a ratio of 1: 2, separating insoluble substances, filtering, desolventizing, and drying to obtain the product.

Example 1:

Taking 100kg of potato pieces, adding 400kg of purified water, adjusting pH to 3.5 with acetic acid and sodium acetate, soaking at room temperature for 3 hours while stirring occasionally, separating liquid, and concentrating the liquid to obtain a semi-solid anthocyanin crude product 1.

Adding potato peel 5kg and potato leaf 10kg into potato dice with anthocyanin extracted, adding purified water 500kg, adding Na₂Co₃adjusting pH to 9.5, turning over for several times, adding polyphenols into the solution as sodium salt, filtering with 40 mesh sieve after 2 hr, neutralizing the filtrate with acetic acid to pH5, and concentrating to obtain crude product 2.

Mixing crude product 1 and crude product 2.6kg, adding 9kg 95% ethanol and 3kg ethyl acetate, stirring at room temperature for redissolving for 30 min, separating insoluble substances, recovering solvent, and drying to obtain product 3.1 kg.

Example 2:

Adding 35kg of purple sweet potato stems and 10kg of sweet potato leaves into 100kg of purified water with pH value of 9.5, soaking and extracting for 2 hours, filtering, neutralizing the filtrate with acetic acid until the pH value is 5, concentrating to obtain a crude product 2, mixing the crude product 2 with the crude product 1, and obtaining 4kg of products under the same conditions.

Claims

1. a new method for extracting anthocyanin and anthoxanthin with strong antioxidant function from whole purple sweet potato plants is characterized in that: extracting anthocyanin and flavonoid such as anthocyanidin and anthocyanidin with aqueous two solvent at pH3.5 and pH9.5 respectively.

Cutting purple sweet potato tubers into blocks, adding deoxidized and deionized water, adding a metal ion complexing agent EDTA and a buffer aqueous solution with the pH value of 3.5, soaking for 3 hours, and concentrating the solution to obtain a colloidal crude anthocyanin product.

② adding potato peel and leaves into the extracted potato dices, extracting for 2 hours by using purified water with pH of 9.5, separating liquid, adjusting the pH to 5 by using acetic acid, and concentrating to obtain the flavone polyphenol crude product 2.

③ mixing the two crude products, redissolving and refining by 95 percent ethanol and ethyl acetate (3: 1), removing slag, recycling the solvent and drying to obtain the finished product.

2. As set forth in claim 1: the whole plant of purple sweet potato refers to tuber, leaf, skin and stem.

3. The method as claimed in claim 1, wherein the anthocyanins are flavonoids and polyphenols, and can be reduced to form anthocyanins, and the anthocyanins can be kept in a balanced content state in the product.