CN111454243A - Ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E - Google Patents
Ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E Download PDFInfo
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 title claims abstract description 75
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 57
- 229930003427 Vitamin E Natural products 0.000 title claims abstract description 36
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 235000019165 vitamin E Nutrition 0.000 title claims abstract description 36
- 239000011709 vitamin E Substances 0.000 title claims abstract description 36
- 229940046009 vitamin E Drugs 0.000 title claims abstract description 36
- 238000000605 extraction Methods 0.000 title claims abstract description 28
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 62
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000007127 saponification reaction Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000004570 mortar (masonry) Substances 0.000 claims description 10
- 244000063299 Bacillus subtilis Species 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 239000006004 Quartz sand Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000010564 aerobic fermentation Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 210000000805 cytoplasm Anatomy 0.000 claims 1
- 239000000047 product Substances 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000001815 DL-alpha-tocopherol Nutrition 0.000 description 2
- 239000011627 DL-alpha-tocopherol Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940127554 medical product Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/70—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with two hydrocarbon radicals attached in position 2 and elements other than carbon and hydrogen in position 6
- C07D311/72—3,4-Dihydro derivatives having in position 2 at least one methyl radical and in position 6 one oxygen atom, e.g. tocopherols
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C19/00—Other disintegrating devices or methods
- B02C19/18—Use of auxiliary physical effects, e.g. ultrasonics, irradiation, for disintegrating
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E, which comprises the following steps: preparing cucumber raw stock, preparing a cucumber raw stock light yeast solution, ultrasonically grinding to break the wall, homogenizing and breaking the wall under high pressure, extracting with alcohol, saponifying, extracting, freezing and concentrating to obtain the high-activity cucumber vitamin E. The invention develops a method for extracting vitamin E from cucumbers, greatly expands the sources of natural vitamin E, further improves the comprehensive utilization level of the cucumbers, and fully excavates the additional value of the cucumbers.
Description
Technical Field
The invention relates to the technical field of plant extraction, in particular to an extraction process method of an antioxidant active ingredient in cucumber.
Background
Vitamin e (vitamine), also known as tocopherol (toeophanol), is widely used as a natural antioxidant in industrial products such as oil, food, cosmetics and the like, and can be used as a medical product for preventing diseases such as arteriosclerosis, cerebral hemorrhage, liver disease, diabetes and the like. VE cannot be metabolized and synthesized in human body, and can only be taken from outside, and the daily intake of ordinary people is 30 mg.
Vitamin E can be divided into natural vitamin E and synthetic vitamin E by its source. The natural vitamin E is easy to be absorbed by skin, can promote skin metabolism, prevent pigmentation, improve skin elasticity, and has special functions of caring skin, and preventing aging. Tests prove that the natural vitamin E is superior to the synthetic vitamin E in nutrition, physiological activity and safety. There are studies showing that: the physiological and antioxidant activity of the artificially synthesized vitamin E is only equal to 1/3 of natural vitamin E. In recent years, with the emphasis on food safety, many international organizations have struggled against the addition of chemically synthesized products to foods, and the demand of the market for natural vitamin E has been on rising year by year.
Consumers currently prefer to use natural antioxidants, with the annual demand for vitamin E alone as an antioxidant exceeding 15 million kg. The natural vitamin E is extracted from deodorized distillate in Japan, Europe and America, and the scale production in China is not available. Most of Chinese researches on natural VE focus on the extraction of deodorized distillates of soybean and rapeseed oil, and a small amount of reports on vitamin E extraction from malt and corn stigma exist, but the reports on the extraction of natural vitamin E from cottonseed oil in the flower melon are rare.
Disclosure of Invention
The invention aims to solve the technical problem of providing an ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows.
An ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E comprises the following steps:
A. preparing cucumber raw stock: cleaning fresh cucumbers, and pulping into cucumber raw pulp by using a food-grade pulping machine;
B. preparing cucumber original juice light yeast liquid: adding 10-20 parts by weight of brown sugar as a quick-acting carbon source into every 100 parts by weight of cucumber raw stock, immediately inoculating a flora consisting of bacillus subtilis and saccharomycetes, carrying out open aerobic fermentation, controlling the fermentation temperature to be 20-40 ℃, carrying out quick fermentation for 15-30h, finally adjusting the pH value to be neutral, and adjusting the water content to be 30-50% w/w to obtain the cucumber raw stock light fermentation liquid subjected to quick fermentation treatment;
C. ultrasonic grinding and wall breaking: placing the obtained cucumber original light yeast liquid in a mortar, placing quartz sand in the middle of the mortar, freezing, grinding into homogenate, and performing ultrasonic treatment on the homogenate for 1-3min by using 5-15kHz ultrasonic waves under the ice bath condition;
D. homogenizing the obtained material under 10-40MP pressure by liquid shearing and crushing device under high pressure for breaking wall for 5-15min, and controlling inlet and outlet temperatures at 20-40 deg.C and 25-40 deg.C respectively;
E. alcohol extraction: adding 2 parts by weight of anhydrous sodium sulfate into every 100 parts by weight of the materials obtained in the previous step, extracting with alcohol for 2-6 minutes, sealing, standing and layering to obtain an oil phase and an ethanol phase;
F. saponification: adding 1-2 parts by weight of ascorbic acid and 1-5 parts by weight of sodium hydroxide into an ethanol phase, introducing nitrogen, heating to boil and refluxing for 1-5 h;
G. and (3) extraction: adding 50-150 parts by weight of water and 100-300 parts by weight of normal hexane into the saponification solution, fully stirring, sealing and standing to obtain an ethanol phase and a normal hexane phase;
H. freezing and concentrating: separating precipitate at low temperature after freezing, and finally distilling and concentrating the n-hexane phase by using a rotary evaporator to obtain the concentrated cucumber vitamin E.
As a preferred technical scheme of the invention, in the step B, 15 parts by weight of brown sugar is added into every 100 parts by weight of the cucumber raw stock to serve as a quick-acting carbon source, a flora consisting of bacillus subtilis and saccharomycetes is immediately inoculated, the fermentation is carried out in an open aerobic fermentation mode, the fermentation temperature is controlled to be 30 ℃, the rapid fermentation is carried out for 20 hours, finally, the pH value is adjusted to be neutral, the water content is adjusted to be 35% w/w, and the cucumber raw stock light fermentation liquid subjected to the rapid fermentation treatment is obtained.
As a preferred technical scheme of the invention, in the step B, the bacillus subtilis and the microzyme are fully activated in brown sugar water at 30 ℃ before use, so that the number of viable bacteria reaches more than 260 hundred million/CFU; the weight ratio of the activated bacterial liquid to the cucumber raw stock is 1: 10.
And C, placing the obtained cucumber puree light yeast liquid in a mortar, placing quartz sand in the mortar, freezing, grinding into homogenate, and carrying out ultrasonic treatment on the homogenate for 2min by using 10kHz ultrasonic wave under the ice bath condition.
In the step D, the obtained cucumber raw stock light yeast liquid is subjected to high-pressure homogenization and wall breaking for 10min by a liquid shearing and crushing device under the pressure of 25MP, and the inlet temperature and the outlet temperature are respectively controlled at 30 ℃ and 35 ℃.
In the step E, 2 parts by weight of anhydrous sodium sulfate is added into every 200 parts by weight of the materials obtained in the previous step, alcohol extraction is carried out for 4 minutes, and the mixture is sealed, kept stand and layered to obtain an oil phase and an ethanol phase;
in the step F, 1.52 parts by weight of ascorbic acid and 35 parts by weight of sodium hydroxide are added into an ethanol phase, and nitrogen is introduced to heat the ethanol phase until the ethanol phase is boiled and refluxed for 2.5 hours;
in the step G, 100 parts by weight of water and 180 parts by weight of n-hexane are added into the saponification liquid, and the saponification liquid is fully stirred, sealed and kept stand to obtain an ethanol phase and an n-hexane phase.
Adopt the produced beneficial effect of above-mentioned technical scheme to lie in: the method for extracting vitamin E from cucumber greatly expands the source of natural vitamin E and provides rich resources for extracting vitamin E. The invention provides a comprehensive extraction method combining mild fermentation, graded wall breaking, extraction and saponification, and the vitamin E is extracted from the cucumber, so that the comprehensive utilization level of cucumber products can be further improved, and a new way for improving the use potency of the cucumber is opened up.
Detailed Description
The following examples illustrate the invention in detail. The raw materials and various devices used in the invention are conventional commercially available products, and can be directly obtained by market purchase.
In the following description of embodiments, for purposes of explanation and not limitation, specific details are set forth, such as particular system structures, techniques, etc. in order to provide a thorough understanding of the embodiments of the present application. It will be apparent, however, to one skilled in the art that the present application may be practiced in other embodiments that depart from these specific details. In other instances, detailed descriptions of well-known systems, devices, circuits, and methods are omitted so as not to obscure the description of the present application with unnecessary detail.
It will be understood that the terms "comprises" and/or "comprising," when used in this specification and the appended claims, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
It should also be understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.
As used in this specification and the appended claims, the term "if" may be interpreted contextually as "when", "upon" or "in response to" determining "or" in response to detecting ". Similarly, the phrase "if it is determined" or "if a [ described condition or event ] is detected" may be interpreted contextually to mean "upon determining" or "in response to determining" or "upon detecting [ described condition or event ]" or "in response to detecting [ described condition or event ]".
Furthermore, in the description of the present application and the appended claims, the terms "first," "second," "third," and the like are used for distinguishing between descriptions and not necessarily for describing or implying relative importance.
Reference throughout this specification to "one embodiment" or "some embodiments," or the like, means that a particular feature, structure, or characteristic described in connection with the embodiment is included in one or more embodiments of the present application. Thus, appearances of the phrases "in one embodiment," "in some embodiments," "in other embodiments," or the like, in various places throughout this specification are not necessarily all referring to the same embodiment, but rather "one or more but not all embodiments" unless specifically stated otherwise. The terms "comprising," "including," "having," and variations thereof mean "including, but not limited to," unless expressly specified otherwise.
Example 1 preparation of cucumber puree light fermentation liquid
Cleaning fresh cucumbers, peeling, and pulping into cucumber raw pulp by using a food-grade pulping machine; adding 15 parts by weight of brown sugar into per 100 parts by weight of cucumber raw pulp as a quick-acting carbon source, immediately inoculating a flora consisting of bacillus subtilis and saccharomycetes, and fully activating the bacillus subtilis and the saccharomycetes in brown sugar water at 30 ℃ before use to enable the number of viable bacteria to reach more than 260 hundred million/CFU; the weight ratio of the activated bacterial liquid to the cucumber raw stock is 1:10, then the fermentation is carried out in an open aerobic way, the fermentation temperature is controlled at 30 ℃, the rapid fermentation is carried out for 20h, finally, the pH value is adjusted to be neutral, the water content is adjusted to 35% w/w, and the cucumber raw stock light fermentation liquid subjected to the rapid fermentation treatment is obtained.
Example 2 ultrasonic grinding-high pressure homogenization and fractionation for wall breaking
Placing the light fermentation broth of cucumber puree in a mortar, placing quartz sand in the middle of the mortar, freezing, grinding into homogenate, and performing ultrasonic treatment on the homogenate for 2min by using 10kHz ultrasonic wave under the ice bath condition; homogenizing the obtained cucumber raw stock light yeast liquid under 25MP pressure for breaking cell wall for 10min, and controlling the inlet and outlet temperatures at 30 deg.C and 35 deg.C respectively.
Example 3 alcohol extraction
Adding 2 parts by weight of anhydrous sodium sulfate into every 200 parts by weight of the materials obtained in the previous step, extracting with alcohol for 4 minutes, sealing, standing and layering to obtain an oil phase and ethanol.
Example 4 saponification
Adding 1.52 weight parts of ascorbic acid and 35 weight parts of sodium hydroxide into the ethanol phase, introducing nitrogen, and heating to boil and reflux for 2.5 h.
Example 5 extraction
Adding 100 parts by weight of water and 180 parts by weight of n-hexane into the saponification solution, fully stirring, sealing and standing to obtain an ethanol phase and an n-hexane phase.
Example 6 concentration
Washing with water for 1-2 times, freezing, separating precipitate at low temperature, and concentrating n-hexane phase by rotary evaporator to obtain concentrated cucumber vitamin E.
In summary, the above embodiments provide a new method for extracting vitamin E from cucumber, and the method combines a comprehensive process flow of mild fermentation, fractional wall breaking, extraction and saponification, and extracts vitamin E from cucumber, so that the comprehensive utilization level of cucumber products can be further improved, and a new way for improving the use potency of cucumber is opened up.
The above-mentioned embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not substantially depart from the spirit and scope of the embodiments of the present invention, and are intended to be included within the scope of the present invention.
Claims (8)
1. An ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E is characterized in that: the method comprises the following steps:
A. preparing cucumber raw stock: cleaning fresh cucumbers, and pulping into cucumber raw pulp by using a food-grade pulping machine;
B. preparing cucumber original juice light yeast liquid: adding 10-20 parts by weight of brown sugar as a quick-acting carbon source into every 100 parts by weight of cucumber raw stock, immediately inoculating a flora consisting of bacillus subtilis and saccharomycetes, carrying out open aerobic fermentation, controlling the fermentation temperature to be 20-40 ℃, carrying out quick fermentation for 15-30h, finally adjusting the pH value to be neutral, and adjusting the water content to be 30-50% w/w to obtain the cucumber raw stock light fermentation liquid subjected to quick fermentation treatment;
C. ultrasonic grinding and wall breaking: placing the obtained cucumber original light yeast liquid in a mortar, placing quartz sand in the middle of the mortar, freezing, grinding into homogenate, and performing ultrasonic treatment on the homogenate for 1-3min by using 5-15kHz ultrasonic waves under the ice bath condition;
D. homogenizing and breaking walls under high pressure: homogenizing the obtained material under 10-40MP pressure by liquid shearing and crushing device under high pressure for breaking wall for 5-15min, and controlling inlet and outlet temperatures at 20-40 deg.C and 25-40 deg.C respectively;
E. alcohol extraction: adding 2 parts by weight of anhydrous sodium sulfate into every 100 parts by weight of the materials obtained in the previous step, extracting with alcohol for 2-6 minutes, sealing, standing and layering to obtain an oil phase and an ethanol phase;
F. saponification: adding 1-2 parts by weight of ascorbic acid and 1-5 parts by weight of sodium hydroxide into an ethanol phase, introducing nitrogen, heating to boil and refluxing for 1-5 h;
G. and (3) extraction: adding 50-150 parts by weight of water and 100-300 parts by weight of normal hexane into the saponification solution, fully stirring, sealing and standing to obtain an ethanol phase and a normal hexane phase;
H. freezing and concentrating: separating precipitate at low temperature after freezing, and finally distilling and concentrating the n-hexane phase by using a rotary evaporator to obtain the concentrated cucumber vitamin E.
2. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: and in the step B, adding 15 parts by weight of brown sugar into every 100 parts by weight of cucumber raw stock as a quick-acting carbon source, immediately inoculating a flora consisting of bacillus subtilis and saccharomycetes, carrying out open aerobic fermentation, controlling the fermentation temperature to be 30 ℃, carrying out quick fermentation for 20 hours, finally adjusting the pH value to be neutral, and adjusting the water content to be 35% w/w to obtain the cucumber raw stock light fermentation liquid subjected to quick fermentation treatment.
3. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: in the step B, before use, the bacillus subtilis and the microzyme are fully activated in brown sugar water at 30 ℃ so that the number of live bacteria reaches more than 260 hundred million/CFU; the weight ratio of the activated bacterial liquid to the cucumber raw stock is 1: 10.
4. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: and C, placing the obtained cucumber protoplasm light yeast liquid in a mortar, placing quartz sand in the mortar, freezing, grinding into homogenate, and carrying out ultrasonic treatment on the homogenate for 2min by using 10kHz ultrasonic wave under the ice bath condition.
5. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: in step D, performing high-pressure homogenization on the obtained cucumber raw stock light yeast liquid by a liquid shearing and crushing device under the pressure of 25MP for breaking the wall for 10min, and controlling the inlet and outlet temperatures at 30 ℃ and 35 ℃ respectively.
6. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: and step E, adding 2 parts by weight of anhydrous sodium sulfate into every 200 parts by weight of the materials obtained in the previous step, extracting with alcohol for 4 minutes, sealing, standing and layering to obtain an oil phase and an alcohol phase.
7. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: and step F, adding 1.52 parts by weight of ascorbic acid and 35 parts by weight of sodium hydroxide into the ethanol phase, introducing nitrogen, and heating to boil and reflux for 2.5 hours.
8. The ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E as claimed in claim 1, characterized in that: and G, adding 100 parts by weight of water and 180 parts by weight of normal hexane into the saponification liquid, fully stirring, sealing and standing to obtain an ethanol phase and a normal hexane phase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010269583.3A CN111454243A (en) | 2020-04-08 | 2020-04-08 | Ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010269583.3A CN111454243A (en) | 2020-04-08 | 2020-04-08 | Ultrasonic grinding-high pressure homogenate grading wall breaking extraction method of cucumber vitamin E |
Publications (1)
| Publication Number | Publication Date |
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| CN111454243A true CN111454243A (en) | 2020-07-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB2613661A (en) * | 2021-12-13 | 2023-06-14 | Blackswan Graphene Inc | Homogenizer control system |
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| CN103467431A (en) * | 2013-09-06 | 2013-12-25 | 中国农业科学院棉花研究所 | Method for extracting vitamin E from cottonseed oil |
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| CN1069269A (en) * | 1991-08-12 | 1993-02-24 | 童兴龙 | Extract the method for natural VE from no phenol cotton oil |
| CN103467431A (en) * | 2013-09-06 | 2013-12-25 | 中国农业科学院棉花研究所 | Method for extracting vitamin E from cottonseed oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB2613661A (en) * | 2021-12-13 | 2023-06-14 | Blackswan Graphene Inc | Homogenizer control system |
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