CN110772546A - 一种从白刺果肉中提取氨基酸的方法 - Google Patents
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Abstract
本发明公开了一种从白刺果肉中提取氨基酸的方法，将白刺果肉清洗后晾干；置于粉碎机中粉碎后，加入一定量的水，超声处理一段时间；再加入一定量的乙醇，浸泡醇提一段时间后，过滤，取滤液；再经减压抽滤滤液，除去溶剂后，制得氨基酸。本发明以醇提法，并辅以利用超声波作用于粉碎后的白刺果肉，通过空化现象提取细胞中的有效成分，并提高有效成分的提出率。其操作步骤简单易行，过程无污染；通过选取最合适的温度与时间，提高醇提效率，既提高了产率，又保证了产出的总氨基的活性；减压抽滤的方式，有效防止高温蒸馏溶剂对活性成分的影响，为白刺果的综合利用和深度开发提供了新的方向，具有很强的实用性和广泛的适用性。
Description
技术领域
本发明涉及一种氨基酸的提取方法，具体涉及一种从白刺果肉中提取氨基酸的方法。
背景技术
白刺为白刺属，蒺藜科，为多分枝耐盐碱，旱生型低矮灌木。白刺常生长于荒漠区的盐碱化地区，具有耐干旱，抗高温和保水力强等生理特性。白刺是我国沙区优良的固沙灌木植物，在风沙防护上是重要的研究对象。其果实如大豆粒一般大小，呈卵圆形，成熟后呈黑红色或橙黄色，可直接食用，具有“沙漠樱桃”之称，被称为“第三类水果”。
我国的白刺果资源丰富，分布广泛，在我国西北沙漠地区及华北、东北沿海地区，张家口坝上、天津、沧州等地都有野生。据统计，柴达木盆地的白刺分布在海拔3000米以上无污染的地区，每年可产白刺果6～10万吨，具有巨大的开发价值。早在《本草纲目》中就有记载：白刺“气味辛、寒、无毒，能治痛肿溃脓、补肾气、益精髓”。但是20世纪90年代以来人们才真正开始关注白刺果的营养价值。研究发现，白刺果中粗蛋白含量为10.6％～14.4％，果肉中脂肪和果油含量占3.5％，氨基酸C的含量也达到7.8％～18.3％，更为重要的是，白刺果还含有很丰富的蛋白质、脂肪、糖等营养物质，黄酮含量高达1.1％～1.9％。
白刺果具有良好的药用与食用价值，酸甜可口，具有养胃补脾、解表安神、滋阴润肺、催乳等功效，还对身体虚弱、月经不调、消化不良有一定疗效。
发明内容
为解决现有技术的不足，本发明的目的在于提供一种高效率、低成本的从白刺果肉中提取氨基酸的方法。
为了实现上述目标，本发明采用如下的技术方案：
一种从白刺果肉中提取氨基酸的方法，包括以下步骤：
S1、将白刺果肉清洗后晾干；
S2、将洗净后的白刺果肉置于粉碎机中粉碎后，加入一定量的水，超声处理一段时间；
S3、再加入一定量的乙醇，浸泡醇提一段时间后，过滤，取滤液；
S4、减压抽滤滤液，除去溶剂后，制得氨基酸。
上述步骤S1中的清洗，包括先用流水冲洗，再用去离子水冲洗；所述晾干，包括用纱布沥水晾干。
上述步骤S2中的超声处理，功率为80-120w时间为1-2h。优选功率为90w，时间为1h。
上述步骤S3中的乙醇为白刺果肉质量的15-25倍，乙醇浓度为60wt％。优选为白刺果肉质量的20倍。
上述步骤S3中的醇提，温度为60-70℃，时间为1.5-2h。温度优选为65℃。
本发明的有益之处在于：
本发明的一种从白刺果肉中提取氨基酸的方法，利用超声波作用于粉碎后的白刺果肉，再采用醇提法从白刺果肉中提取总氨基酸；超声波作用于介质(白刺果肉)时，介质会被撕裂出许多小空穴，这些小空穴瞬间就会闭合，而闭合时会产生高达几千个大气压的瞬时压力，即空化现象。空化过程中产生的极大压力造成细胞壁被击碎，分解，使得溶剂能够渗透进入细胞内部，使得细胞中的成分溶于溶剂中，在超声波的作用下，向溶剂内溶解，以提高有效成分提出率。
本发明采用醇提法，以乙醇为提取液，提取白刺果肉中的氨基酸，操作步骤简单易行，过程无污染，醇提温度低，时间短，效率高，且成本低，既提高了产率，又保证了所得总氨基的活性；减压抽滤的方式，有效防止高温蒸馏溶剂对活性成分的影响，为白刺果的综合利用和深度开发提供了新的方向，具有很强的实用性和广泛的适用性。
具体实施方式
以下结合具体实施例对本发明作具体的介绍。
一种从白刺果肉中提取维生素的方法，包括以下步骤：白刺果肉预处理(S1)→超声破碎(S2)→醇提(S3)→减压抽滤(S4)→成品。
S1、将白刺果肉用流水冲洗浮尘，再用去离子水冲洗，之后用纱布沥水晾干，备用；
S2、将洗净后的白刺果肉放置于粉碎机中以2000-3500r/min的转速在低温条件下粉碎30-50min后，加入等体积的水，以80-120w的功率超声处理1-2h后，备用；
S3、再加入白刺果肉重量15-25倍的60wt％乙醇，在60-70℃条件下浸泡醇提1.5-2h，过滤，取滤液；备用；
S4、将醇提所得滤液减压抽滤，除去溶剂，制得氨基酸。
实施例1-6
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，上述实施例不以任何形式限制本发明，凡采用等同替换或等效变换的方式所获得的技术方案，均落在本发明的保护范围内。
Claims (5)
1.一种从白刺果肉中提取氨基酸的方法，其特征在于，包括以下步骤：
S1、将白刺果肉清洗、晾干；
S2、将洗净后的白刺果肉置于粉碎机中粉碎后，加入一定量的水，超声处理一段时间；
S3、再加入一定量的乙醇，浸泡醇提一段时间后，过滤，取滤液；
S4、减压抽滤滤液后，制得氨基酸。
2.根据权利要求1所述的一种从白刺果肉中提取氨基酸的方法，其特征在于，所述步骤S1中的清洗，包括先用流水冲洗，再用去离子水冲洗；
所述晾干，包括用纱布沥水晾干。
3.根据权利要求1所述的一种从白刺果肉中提取氨基酸的方法，其特征在于，所述步骤S2中的超声处理，功率为80-120w时间为1-2h。
4.根据权利要求1所述的一种从白刺果肉中提取氨基酸的方法，其特征在于，所述步骤S3中的乙醇为白刺果肉质量的15-25倍，乙醇浓度为60wt％。
5.根据权利要求1所述的一种从白刺果肉中提取氨基酸的方法，其特征在于，所述步骤S3中的醇提，温度为60-70℃，时间为2h。
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Citations (2)
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| CN1686420A (zh) * | 2005-04-26 | 2005-10-26 | 陶燕铎 | 白刺植物果实提取物及其制备方法和应用 |
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