CN111518069A - Method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables - Google Patents
Method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables Download PDFInfo
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- CN111518069A CN111518069A CN202010478126.5A CN202010478126A CN111518069A CN 111518069 A CN111518069 A CN 111518069A CN 202010478126 A CN202010478126 A CN 202010478126A CN 111518069 A CN111518069 A CN 111518069A
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- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 66
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 66
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 66
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 66
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 47
- 241000233866 Fungi Species 0.000 title claims abstract description 33
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000006228 supernatant Substances 0.000 claims abstract description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000012528 membrane Substances 0.000 claims abstract description 16
- 238000001728 nano-filtration Methods 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 230000001376 precipitating effect Effects 0.000 claims abstract description 7
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 229930014669 anthocyanidin Natural products 0.000 claims description 4
- 235000008758 anthocyanidins Nutrition 0.000 claims description 4
- 150000001453 anthocyanidins Chemical class 0.000 claims 2
- 238000005119 centrifugation Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000012535 impurity Substances 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 238000004064 recycling Methods 0.000 description 4
- 240000000851 Vaccinium corymbosum Species 0.000 description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 3
- 235000021014 blueberries Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001075517 Abelmoschus Species 0.000 description 1
- 241000221377 Auricularia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LMKYZBGVKHTLTN-NKWVEPMBSA-N D-nopaline Chemical compound NC(=N)NCCC[C@@H](C(O)=O)N[C@@H](C(O)=O)CCC(O)=O LMKYZBGVKHTLTN-NKWVEPMBSA-N 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 244000077923 Vaccinium vitis idaea Species 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 210000002700 urine Anatomy 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
- 239000011782 vitamin Substances 0.000 description 1
- 239000000341 volatile oil Substances 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
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention discloses a method for extracting anthocyanin from mature fresh fruits of agaric vegetables, which comprises the following steps: 1) crushing and juicing mature fresh fruits of the edible fungus vegetable to prepare fruit pulp, and then carrying out solid-liquid separation to obtain supernatant A; 2) adding 95% ethanol into the supernatant A, stirring, standing and precipitating impurities; 3) after the precipitation in the step 2), carrying out solid-liquid separation to obtain a supernatant B; 4) carrying out ultrafiltration on the supernatant B by using an ultrafiltration membrane to obtain ultrafiltrate; 5) carrying out nanofiltration concentration on the ultrafiltrate by using a nanofiltration membrane to obtain an anthocyanin concentrated solution; 6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain anthocyanin powder. The method for preparing the anthocyanin by utilizing the mature fresh fruits of the edible fungus vegetables realizes the reutilization of the mature fresh fruits of the edible fungus vegetables after the edible fungus vegetables are used, has simple process and easy industrial production, and the prepared anthocyanin has the advantages of no solvent residue, low cost, no environmental pollution, good taste, high use safety and the like.
Description
Technical Field
The invention belongs to the technical field of extraction and preparation of crops, vegetables and fruits, and particularly relates to a method for extracting anthocyanin from mature fresh fruits of edible tree fungus vegetables.
Background
Agaric vegetable (Basela rubra) is a common vegetable in China, belongs to herbaceous vine plants of the genus Abelmoschus in the family of the malvaceae, namely, the plants are called as the noira, the nopaline, the bean curd vegetable, the pickled vegetables and the like, and is named as the Auricularia because the leaves are similar to the agaric, are thick and sticky and smooth. The edible fungus vegetable is easy to grow, has strong adverse environment resistance, is planted in China and China in north and south provinces, is mainly used as vegetables and can also be used as a medicine. The Chinese traditional medicine shows that the edible fungus vegetable has the effects of lubricating intestines, cooling blood, removing toxicity, connecting tendons and bones, reducing swelling and the like, is commonly used for treating chest and intestine heat accumulation and depression, short and astringent urine, dysentery, hematochezia, burns and scalds, rheumatic arthritis and other diseases, and the modern pharmacological research shows that the edible fungus vegetable has pharmacological activities of resisting viruses, resisting oxidation, resisting bacteria, diminishing inflammation and the like, is rich in nutrition, contains various chemical components and mainly comprises saponin, volatile oil, polysaccharide, various vitamins and the like.
The black fungus vegetable has high yield and few plant diseases and insect pests, almost no pesticide is used in the production process, the black fungus vegetable is a good organic vegetable, axillary berries can be grown in the growth and maturation period of the black fungus vegetable, and no extraction and application report about the black fungus vegetable fruits exists at present. Researches show that the fresh fruits are rich in anthocyanin, can be used for producing anthocyanin, and has the advantages of low production cost, wide raw material sources, sweet taste of the anthocyanin extracted from the agaric vegetable fruits, no bad mouthfeel such as sour and astringent taste and the like, and great economic value and application prospect.
Anthocyanidin is also called anthocyanidin, is a water-soluble natural pigment widely existing in plants in the nature, and belongs to flavonoid compounds. The anthocyanin is a main coloring matter in plant petals, most of colorful colors of fruits, vegetables, flowers and the like are related to the main coloring matter, and the anthocyanin is used as a natural pigment, so that the anthocyanin has no toxic or side effect, high safety and natural color tone; the anthocyanin is an effective antioxidant substance, improves the body immunity, has obvious effect of removing free radicals, can prevent skin aging, enhances blood circulation, can eliminate eye fatigue, delays brain nerve aging and the like, has wide application market prospect, generally has the problems of low extraction efficiency, complex operation and high cost in the existing method for extracting the anthocyanin in the market, and has fewer sources of extraction raw materials, such as blueberry, cranberry and the like, high cost and fewer sources and certain limitation on wide application.
The method extracts the anthocyanin from the mature fresh fruits of the auricularia auricula-judae dish, can solve the problem of recycling the auricularia auricula-judae dish, and simultaneously the quality of the produced anthocyanin is superior to that of the anthocyanin extracted from grape skin, blueberries and other ways, so that the production cost of the anthocyanin is reduced, and a new plant source is provided for the anthocyanin production.
Disclosure of Invention
The invention aims to provide a method for extracting anthocyanin from mature fresh fruits of edible tree fungus vegetable, the problems of insufficient anthocyanin source and high raw material cost are solved by recycling the mature fresh fruits of the edible tree fungus vegetable, the extracted anthocyanin has good taste and no bitter taste, and the extraction method is simple and is suitable for industrial production.
The purpose of the invention is realized as follows:
a method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables comprises the following steps:
1) crushing and juicing mature fresh fruits of the edible fungus vegetable to prepare fruit pulp, centrifuging at the rotating speed of 2000-4000 rpm for 5-15 min, and performing solid-liquid separation to obtain supernatant A;
2) adding 95% ethanol into the supernatant A, stirring, standing and precipitating for 12-24 h, wherein the volume ratio of the 95% ethanol to the supernatant A is 1-3: 1;
3) after the precipitation in the step 2), centrifuging for 5-15 min at the rotating speed of 2000-4000 rpm to perform solid-liquid separation to obtain a supernatant B;
4) carrying out ultrafiltration on the supernatant B by using an ultrafiltration membrane with the molecular weight cutoff of less than or equal to 10kd to obtain ultrafiltrate;
5) nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of less than or equal to 500d, and an anthocyanin concentrated solution is obtained;
6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain anthocyanin powder.
In the step 1), centrifuging at the rotating speed of 3000rpm for 10min for solid-liquid separation to obtain a supernatant A.
In the step 2), standing and precipitating for 12 hours after stirring.
In the step 2), the volume ratio of 95% ethanol to the supernatant A is 1: 1.
And in the step 3), centrifuging for 10min at the rotating speed of 3000rpm to perform solid-liquid separation to obtain a supernatant B.
In the step 4), ultrafiltration is carried out on the supernatant B by using an ultrafiltration membrane with the molecular weight cutoff of 10 kd.
And in the step 5), nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of 500 d.
In the step 6), the temperature of freeze drying is-10 to-70 ℃, and the vacuum degree is 5 to 15 Pa.
The invention has the following beneficial effects:
the method for extracting the anthocyanin from the mature fresh fruits of the edible tree fungus vegetable can solve the problem of recycling the edible tree fungus vegetable, realize the recycling of the mature fresh fruits of the edible tree fungus vegetable after the edible tree fungus vegetable is used, solve the problems of insufficient anthocyanin source and high raw material cost, and provide a new plant source for anthocyanin production.
The quality of the extracted anthocyanin is superior to that of anthocyanins extracted by grape skin, blueberries and other ways, the extracted anthocyanin is good in taste and free of bitter taste, the quality of the agaric vegetables is improved, and the extracted anthocyanin has the advantages of no solvent residue, low cost, no environmental pollution, good taste, high use safety and the like.
The method for extracting the anthocyanin from the mature purple fresh fruits of the edible fungus vegetables has the advantages of simple process, easiness in industrial production, high yield, soft extraction and purification conditions, environmental friendliness, simple process, suitability for industrialization and the like.
Detailed Description
The present invention will be further described with reference to the following examples.
The method for detecting the content of anthocyanin in the embodiments 1-3 is a method for determining anthocyanin in W/T-2013 appendix A.2 of a plant extract cowberry fruit extract;
the starting materials or chemical reagents used in examples 1 to 3 of the present invention were obtained by conventional means unless otherwise specified.
Example 1
A method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables comprises the following steps:
1) crushing mature fresh fruits of 2kg of edible fungus vegetable, juicing to prepare fruit pulp, centrifuging at 3000rpm for 10min, and performing solid-liquid separation to obtain 1000ml of supernatant A;
2) adding 1000ml of 95% ethanol into the supernatant A, stirring, standing and precipitating for 12 h;
3) after the precipitation in the step 2), centrifuging for 10min at the rotating speed of 3000rpm for solid-liquid separation to obtain 1900ml of supernatant B;
4) carrying out ultrafiltration on the supernatant B by using an ultrafiltration membrane with the molecular weight cutoff of 10kd, and removing macromolecular impurities by ultrafiltration to obtain 1800ml of ultrafiltrate;
5) nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of 500d, and water and small molecular impurities are removed, so as to obtain 400ml of anthocyanin concentrated solution;
6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain 18g of anthocyanin powder.
The anthocyanin powder obtained in the above way was detected to have an anthocyanin purity of 16.5%.
Example 2
A method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables comprises the following steps:
1) crushing mature fresh fruits of 3kg of edible fungus vegetable, juicing to prepare fruit pulp, centrifuging at 3000rpm for 10min, and performing solid-liquid separation to obtain 1500ml of supernatant A;
2) adding 1500ml of 95% ethanol into the supernatant A, stirring, standing and precipitating for 12 h;
3) after the precipitation in the step 2), centrifuging at the rotating speed of 3000rpm for 10min for solid-liquid separation to obtain 2800ml of supernatant B;
4) carrying out ultrafiltration on the supernatant B by using an ultrafiltration membrane with the molecular weight cutoff of 10kd, and removing macromolecular impurities by ultrafiltration to obtain 2700ml of ultrafiltrate;
5) nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of 500d, and water and small molecular impurities are removed, so that 600ml of anthocyanin concentrated solution is obtained;
6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain 26g of anthocyanin powder.
The anthocyanin purity in the anthocyanin powder obtained in the above way is detected to be 15.8%.
Example 3
A method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables comprises the following steps:
1) crushing mature fresh fruits of 5kg of edible fungus vegetable, juicing to prepare fruit pulp, centrifuging at 3000rpm for 10min, and performing solid-liquid separation to obtain 2400ml of supernatant A;
2) adding 2400ml of 95% ethanol into the supernatant A, stirring, standing and precipitating for 12 h;
3) after the precipitation in the step 2), centrifuging at the rotating speed of 3000rpm for 10min for solid-liquid separation to obtain 4600ml of supernatant B;
4) ultrafiltering the supernatant B with ultrafiltration membrane with cut-off molecular weight of 10kd, and removing macromolecular impurities by ultrafiltration to obtain 4400ml of ultrafiltrate;
5) nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of 500d, and water and small molecular impurities are removed, so that 1000ml of anthocyanin concentrated solution is obtained;
6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain 43g of anthocyanin powder.
The anthocyanin purity in the anthocyanin powder obtained in the above way is detected to be 15.3%.
Claims (8)
1. A method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables is characterized by comprising the following steps:
1) crushing and juicing mature fresh fruits of the edible fungus vegetable to prepare fruit pulp, centrifuging at the rotating speed of 2000-4000 rpm for 5-15 min, and performing solid-liquid separation to obtain supernatant A;
2) adding 95% ethanol into the supernatant A, stirring, standing and precipitating for 12-24 h, wherein the volume ratio of the 95% ethanol to the supernatant A is 1-3: 1;
3) after the precipitation in the step 2), centrifuging for 5-15 min at the rotating speed of 2000-4000 rpm to perform solid-liquid separation to obtain a supernatant B;
4) carrying out ultrafiltration on the supernatant B by using an ultrafiltration membrane with the molecular weight cutoff of less than or equal to 10kd to obtain ultrafiltrate;
5) nanofiltration concentration is carried out on the ultrafiltrate by using a nanofiltration membrane with the molecular weight cutoff of less than or equal to 500d, and an anthocyanin concentrated solution is obtained;
6) freeze-drying the anthocyanin concentrate obtained in the step 5) to obtain anthocyanin powder.
2. The method for extracting anthocyanin from mature fresh fruits of agaric vegetables as claimed in claim 1, wherein in the step 1), the solid-liquid separation is carried out by centrifugation for 10min at 3000rpm, and the supernatant A is obtained.
3. The method for extracting anthocyanin from mature fresh fruits of agaric vegetables as claimed in claim 1, wherein in the step 2), the mixture is stirred and then is left to stand for 12 hours for precipitation.
4. The method for extracting anthocyanin from mature fresh fruits of agaric vegetables as claimed in claim 1, wherein in the step 2), the volume ratio of 95% ethanol to the supernatant A is 1: 1.
5. The method for extracting anthocyanin from mature fresh fruits of agaric vegetables as claimed in claim 1, wherein in the step 3), the solid-liquid separation is carried out by centrifugation for 10min at 3000rpm, and a supernatant B is obtained.
6. The method for extracting anthocyanidin from ripe fresh fruit of black fungus dish as claimed in claim 1, wherein in step 4), the supernatant B is ultrafiltered with an ultrafiltration membrane having a molecular weight cut-off of 10 kd.
7. The method for extracting anthocyanidin from ripe fresh fruit of black fungus dish as claimed in claim 1, wherein in the step 5), nanofiltration concentration is performed on the ultrafiltrate by using nanofiltration membrane with molecular weight cut-off of 500 d.
8. The method for extracting anthocyanin from mature fresh fruits of agaric vegetables as claimed in claim 1, wherein the temperature of freeze drying in the step 6) is-10 to-70 ℃, and the vacuum degree is 5 to 15 Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010478126.5A CN111518069A (en) | 2020-05-29 | 2020-05-29 | Method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables |
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| CN202010478126.5A CN111518069A (en) | 2020-05-29 | 2020-05-29 | Method for extracting anthocyanin from mature fresh fruits of edible fungus vegetables |
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|---|---|---|---|---|
| CN103214448A (en) * | 2013-03-29 | 2013-07-24 | 刘治国 | Method for extracting procyanidine from peanut skin |
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| CN105030878A (en) * | 2015-08-05 | 2015-11-11 | 张家界立功旅游农业发展有限公司 | Method for extracting multiple active ingredients of blueberry fruits |
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2020
- 2020-05-29 CN CN202010478126.5A patent/CN111518069A/en active Pending
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|---|---|---|---|---|
| CN103214448A (en) * | 2013-03-29 | 2013-07-24 | 刘治国 | Method for extracting procyanidine from peanut skin |
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| CN105030878A (en) * | 2015-08-05 | 2015-11-11 | 张家界立功旅游农业发展有限公司 | Method for extracting multiple active ingredients of blueberry fruits |
| CN105294634A (en) * | 2015-11-13 | 2016-02-03 | 大兴安岭林格贝寒带生物科技股份有限公司 | Industrial method for preparing sorbus pohuashanensis fruit anthocyanidin from sorbus pohuashanensis fruits |
| CN105949163A (en) * | 2016-05-23 | 2016-09-21 | 江苏紫藤园艺绿化工程有限公司 | Method for extracting and purifying anthocyanin in pomace of aronia melanocarpa |
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| Title |
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| 张孔海: "木耳菜果实红色素的提取、纯化、稳定性及其在肉制品中的应用研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Inventor after: Zhu Hefeng Inventor after: Kong Zilin Inventor after: Cui Yating Inventor after: Meng Lianzhi Inventor after: Mao Jianhui Inventor after: Jiang Hongge Inventor after: Zhu Yongxi Inventor after: Xie Kewei Inventor after: Jiang Bin Inventor before: Zhu Hefeng Inventor before: Cui Yating Inventor before: Meng Lianzhi Inventor before: Mao Jianhui Inventor before: Jiang Hongge Inventor before: Zhu Yongxi Inventor before: Xie Kewei Inventor before: Jiang Bin |
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Effective date of registration: 20210824 Address after: 461670 No. 31, west section of Yuwang Avenue, Yuzhou Industrial Agglomeration District, Xuchang City, Henan Province Applicant after: Henan Longting Pharmaceutical Co.,Ltd. Address before: 461670 No.31, Yuwang Avenue, Yuzhou City, Xuchang City, Henan Province Applicant before: YUZHOU HETONGTAI PHARMACEUTICAL Co.,Ltd. |
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Application publication date: 20200811 |