CN113200953A - Method for extracting anthocyanin - Google Patents
Method for extracting anthocyanin Download PDFInfo
- Publication number
- CN113200953A CN113200953A CN202110520457.5A CN202110520457A CN113200953A CN 113200953 A CN113200953 A CN 113200953A CN 202110520457 A CN202110520457 A CN 202110520457A CN 113200953 A CN113200953 A CN 113200953A
- Authority
- CN
- China
- Prior art keywords
- anthocyanin
- extracting
- cell wall
- wall breaking
- anthocyanidin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 39
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 39
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 39
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 19
- 210000002421 cell wall Anatomy 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000010521 absorption reaction Methods 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 229930014669 anthocyanidin Natural products 0.000 claims description 8
- 235000008758 anthocyanidins Nutrition 0.000 claims description 8
- 150000001453 anthocyanidins Chemical class 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 208000030507 AIDS Diseases 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 206010061459 Gastrointestinal ulcer Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004166 bioassay Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 208000018631 connective tissue disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 125000004387 flavanoid group Chemical group 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- -1 flavone compounds Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003375 plant hormone Substances 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-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
- C07D311/60—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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/58—Colouring agents
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for extracting anthocyanin, which comprises the steps of crushing selected raw materials, breaking cell walls of the crushed raw materials through a cell wall breaking technology, extracting, filtering, performing preservative treatment and performing vacuum freeze drying to obtain the high-purity anthocyanin convenient for human body absorption. The invention relates to a method for extracting anthocyanin, wherein the cell wall is firstly crushed by a cell wall breaking technology in the process of extracting the anthocyanin, the cell wall breaking technology can fully release effective substances, the nutrient content and the efficacy of food are improved by at least 10 times, the nutrition is better released, and the absorption by a human body is facilitated. The extraction process is simple and easy to operate, and the anthocyanin is high in extraction yield and purity and suitable for popularization and application.
Description
Technical Field
The invention relates to the field of anthocyanin extraction, and particularly relates to a method for extracting anthocyanin.
Background
Flavones (flavanols) and their glycosides (flavanoids) are also called vitamin P and anthocyanins, which are one of the essential nutrients for human body. It is a natural pigment. More than 500 have been found so far. The flavonoids are widely distributed in the plant, and more than 20 percent of the botanical drugs contain the flavonoids. The flavone compounds have effects in treating hypertension, edema, connective tissue disease, allergy, asthma, cancer, cardiovascular disease, gastrointestinal ulcer pain, senile dementia, stimulating injured recovered immune system, preventing acquired immunodeficiency syndrome (such as AIDS), contraception, etc., and has plant hormone behavior, and research shows that the extract with certain anthocyanin concentration can effectively prevent carcinogenesis of different stages. However, the individual action of anthocyanins is not determined, in part because anthocyanins are easily degraded when they are separated from other stable components such as phenols and the like and then subjected to bioassay. With the development of science and technology, people pay more and more attention to the safety of food additives, the development and utilization of natural additives become the general trend of additive development and use, anthocyanin can be used as a nutrition enhancer in food, can also be used as a food preservative to replace synthetic preservatives such as benzoic acid and the like, can be used as a food colorant to be applied to common beverages and food, and meets the general requirements of people on the natural, safe and healthy of food additives.
Disclosure of Invention
The invention aims to provide a method for extracting anthocyanin.
The invention provides the following technical scheme:
a method for extracting anthocyanidin comprises crushing selected raw materials, breaking cell walls of the crushed raw materials by a cell wall breaking technology, extracting, filtering, performing antiseptic treatment and vacuum freeze drying to obtain high-purity anthocyanidin which is convenient for human body absorption.
Further, the cell wall breaking technology breaks the cell wall through a cell wall breaking machine, and the broken wall is pulverized into 1000-2500-mesh ultrafine powder with the diameter of about 10 μm.
Further, the anthocyanin is extracted by soaking the crushed raw materials in ethanol for 1-2 hours.
Further, the solid obtained by filtering is dried, and the dried solid is put into a warehouse for storage.
Further, citric acid is added to the filtered anthocyanin solution, and then the anthocyanin is pasteurized.
Further freezing the anthocyanin after the preservative treatment in a temperature range of-20 ℃ to-50 ℃, and freeze-drying the frozen product in a freeze dryer under the condition of vacuumizing and freeze-drying for 1h at-35 ℃, then raising the temperature to-20 ℃, keeping the temperature for 3h, then gradually raising the temperature to 20 ℃, and finally obtaining the finished anthocyanin after drying.
Compared with the prior art, the invention has the following beneficial effects:
the invention relates to a method for extracting anthocyanin, wherein the cell wall is firstly crushed by a cell wall breaking technology in the process of extracting the anthocyanin, the cell wall breaking technology can fully release effective substances, the nutrient content and the efficacy of food are improved by at least 10 times, the nutrition is better released, and the absorption by a human body is facilitated. The extraction process is simple and easy to operate, and the anthocyanin is high in extraction yield and purity and suitable for popularization and application.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.
The method for extracting the anthocyanin comprises the steps of crushing the selected raw materials, breaking cell walls of the crushed raw materials through a cell wall breaking technology, extracting, filtering, performing preservative treatment and performing vacuum freeze drying to obtain the high-purity anthocyanin convenient for human body absorption.
Through the scheme of the invention, the cell wall breaking technology breaks the cell wall through a cell wall breaking machine, and the broken wall is crushed into about 1000-2500-mesh ultrafine powder with the diameter of about 10 microns.
According to the scheme, the anthocyanin is extracted by soaking the crushed raw materials in ethanol for 1-2 hours.
Through the scheme of the invention, the solid and the solution can be filtered out through filtration, and the filtered solution is the anthocyanin solution.
According to the scheme of the invention, the solid obtained by filtering is dried, and the dried solid is put into a warehouse for storage.
Through the scheme, citric acid is added into the filtered high-purity anthocyanin, and then the anthocyanin is pasteurized.
Through the scheme, the anthocyanin after preservative treatment is frozen in a temperature range of-20 ℃ to-50 ℃, the frozen product is freeze-dried in a freeze dryer under the condition that the freeze-drying is carried out at-35 ℃ for 1h, then the temperature is raised to-20 ℃, the temperature is kept for 3h, then the temperature is gradually raised to 20 ℃, and the finished product anthocyanin is obtained after the drying is finished.
In the specific application, the invention relates to a method for extracting anthocyanin, wherein the cell wall is firstly crushed by a cell wall breaking technology in the process of extracting the anthocyanin, the cell wall breaking technology can fully release effective substances, the nutrient content and the efficacy of food are improved by at least 10 times, the nutrition is better released, and the absorption by a human body is facilitated. The extraction process is simple and easy to operate, and the anthocyanin is high in extraction yield and purity and suitable for popularization and application.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that various changes, modifications and substitutions can be made without departing from the spirit and scope of the invention as defined by the appended claims. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. The method for extracting the anthocyanin is characterized by comprising the steps of crushing the selected raw materials, breaking cell walls of the crushed raw materials through a cell wall breaking technology, extracting, filtering, performing preservative treatment and performing vacuum freeze drying to obtain the high-purity anthocyanin convenient for human body absorption.
2. The method for extracting anthocyanidin according to claim 1, wherein the cell wall breaking technology breaks cell walls through a cell wall breaking machine, and the cell walls are broken and pulverized into 1000-2500-mesh ultrafine powder.
3. The method for extracting anthocyanidin according to claim 1, wherein the extraction is carried out by soaking the crushed raw material in ethanol for 1-2 hours.
4. The method for extracting anthocyanidin according to claim 1, wherein the solid obtained by filtration is dried and the dried solid is stored in a warehouse.
5. The method for extracting anthocyanidin according to claim 1, wherein citric acid is added to the filtered anthocyanidin solution, and then the anthocyanidin is pasteurized.
6. The method for extracting anthocyanin according to claim 1, wherein the anthocyanin after preservative treatment is frozen at the temperature ranging from-20 ℃ to-50 ℃, the frozen product is freeze-dried in a freeze dryer under the conditions of-35 ℃ vacuum freeze-drying for 1h, then the temperature is raised to-20 ℃, the temperature is kept constant for 3h, then the temperature is gradually raised to 20 ℃, and the finished anthocyanin is obtained after drying is finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110520457.5A CN113200953A (en) | 2021-05-13 | 2021-05-13 | Method for extracting anthocyanin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110520457.5A CN113200953A (en) | 2021-05-13 | 2021-05-13 | Method for extracting anthocyanin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113200953A true CN113200953A (en) | 2021-08-03 |
Family
ID=77031019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110520457.5A Pending CN113200953A (en) | 2021-05-13 | 2021-05-13 | Method for extracting anthocyanin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113200953A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113341A (en) * | 2013-02-01 | 2013-05-22 | 江苏万村爱农农业科技有限公司 | Process for extracting blueberry anthocyanin |
| CN105884737A (en) * | 2015-01-25 | 2016-08-24 | 东北林业大学 | Purification technology of sweetberry honeysuckle anthocyanin |
| CN108530412A (en) * | 2018-06-07 | 2018-09-14 | 盛林蓝莓集团股份有限公司 | A kind of extracting method of blueberry anthocyanin |
| CN110128391A (en) * | 2019-06-14 | 2019-08-16 | 西安科技大学 | Method for extracting cationic anthocyanin from lonicera edulis |
| CN111961023A (en) * | 2020-08-17 | 2020-11-20 | 上海培勇生物科技有限公司 | Method for extracting anthocyanin |
-
2021
- 2021-05-13 CN CN202110520457.5A patent/CN113200953A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113341A (en) * | 2013-02-01 | 2013-05-22 | 江苏万村爱农农业科技有限公司 | Process for extracting blueberry anthocyanin |
| CN105884737A (en) * | 2015-01-25 | 2016-08-24 | 东北林业大学 | Purification technology of sweetberry honeysuckle anthocyanin |
| CN108530412A (en) * | 2018-06-07 | 2018-09-14 | 盛林蓝莓集团股份有限公司 | A kind of extracting method of blueberry anthocyanin |
| CN110128391A (en) * | 2019-06-14 | 2019-08-16 | 西安科技大学 | Method for extracting cationic anthocyanin from lonicera edulis |
| CN111961023A (en) * | 2020-08-17 | 2020-11-20 | 上海培勇生物科技有限公司 | Method for extracting anthocyanin |
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Application publication date: 20210803 |