CN116784476A - Composition containing concentrated powder of Aronia melanocarpa fruit, apple, acerola cherry and mulberry, and preparation and application thereof - Google Patents
Composition containing concentrated powder of Aronia melanocarpa fruit, apple, acerola cherry and mulberry, and preparation and application thereof Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
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Abstract
The invention relates to a composition containing concentrated powder of Aronia melanocarpa fruits, apples, acerola cherries and mulberries, and preparation and application thereof. The preparation process method of the composition of the concentrated powder of the Aronia melanocarpa fruits, the apples, the acerola cherries and the mulberries comprises the following steps: preparing anthocyanin in Aronia melanocarpa fruits; preparing polyphenol in apples; preparing vitamin C in acerola cherry; and (3) preparing anthocyanin in mulberries. The invention creatively uses the concentrated powder of the black chokeberry, the apple, the acerola and the mulberry to prepare the composition product with the functions of antioxidation, beautifying and whitening, diminishing inflammation and removing acnes, and creatively uses a solvent extraction method, an ultrafiltration membrane extraction method and a microwave-assisted extraction method to respectively extract polyphenol, vitamin C, anthocyanin and the like in the preparation process, and has the advantages of simple process, high extraction efficiency, high extraction quality and the like.
Description
Technical Field
A composition containing Aronia melanocarpa fruit, apple, acerola cherry and mulberry concentrated powder, and preparation and application thereof belong to the technical field of food.
Background
Anthocyanin has effects of protecting cardiovascular and cerebrovascular, reducing cholesterol, resisting oxidation, keeping moisture, caring skin, and whitening, and is widely used in fruits and vegetables. Wherein the Aronia melanocarpa fruit and Mori fructus are rich in a large amount of polyphenols, and the anthocyanin content is highest. Vitamin C is a necessary nutrient element for human body, has multiple physiological functions, can strengthen the resistance of the human body, prevent infection and cardiovascular system diseases, improve the utilization of iron, calcium and folic acid, has the effects of resisting blood damage, resisting oxidization and the like, and can effectively strengthen the resistance of the human body. Acerola is rich in various vitamins, and has a high vitamin C content, so that it is also widely used in the production of vitamin C products. The apple has sweet taste and cool nature, is rich in cellulose and polyphenol substances, and has very good effects of maintaining beauty and keeping young, improving skin elasticity, reducing wrinkles and the like.
Anthocyanin, polyphenol, vitamin C and the like have the effects of maintaining beauty and keeping young, resisting oxidation, diminishing inflammation, removing acnes and the like, and the raw materials of black fruit Aronia melanocarpa fruits, mulberries, apples, acerola cherries and the like are widely used as important raw materials in the fields of maintaining beauty and keeping young and the like. Along with the progress of the times, people have increasingly greater demands on maintaining beauty and keeping young, and the related concentrated health care powder is increasingly focused by students. Therefore, the invention has simple manufacturing flow and good use effect, and the process flow of the concentrated powder of the composition has very important significance for the time progress and development.
Disclosure of Invention
In order to overcome the technical problems in the prior art, the invention aims to provide a preparation process flow of a composition containing Aronia melanocarpa fruit, apples, acerola cherry and mulberry concentrated powder.
The composition comprises Aronia melanocarpa fruit, apple, acerola cherry and mulberry concentrated powder, wherein the composition comprises Aronia melanocarpa fruit berry concentrated powder, apple concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder, the anthocyanin content in the Aronia melanocarpa fruit berry concentrated powder is 1% -4%, the polyphenol content in the apple concentrated powder is 30% -50%, the vitamin C content in the acerola cherry concentrated powder is 15% -20%, and the anthocyanin content in the mulberry concentrated powder is 1% -4%.
The invention provides a preparation process flow of a composition containing black fruit Aronia melanocarpa fruit, apples, acerola cherry and mulberry concentrated powder, which comprises the following steps:
preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, and pulverizing to obtain whole fruits and residue powder for later use. Accurately weighing a plurality of powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, using ethanol and acetic acid acidified water with different concentrations as auxiliary catalysts, performing ultrasonic auxiliary extraction, and centrifuging, concentrating and freeze-drying to obtain the anthocyanin extract of the whole fruit and the fruit residue of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, accurately weighing a plurality of apple pomace, putting the apple pomace into a conical flask, adding a certain amount of mixed solvent of hydrochloric acid, ethanol and acetone, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for a period of time. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice extraction, freeze-drying and crushing for later use, accurately weighing acerola pomace powder, adding a catalyst of trifluoroacetic acid and ethanol, continuously stirring to dissolve the acerola pomace powder, placing the mixture of the acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating the concentrated slurry by using low-pressure and high-temperature conditions of a rotary evaporator, removing water, and freeze-drying to obtain acerola concentrated powder containing the vitamin C;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed by distilled water and dried, a certain amount of mulberries are taken and put into a clean mortar, and the mulberries are ground for a certain time until the mulberries pulp and the peel are ground, crushed and uniform, and exposure is paid attention to during the grinding period. Accurately weighing a certain amount of uniformly ground mulberry powder and a conical flask, adding ethanol solution with a certain mass fraction and catalyst methyl tert-butyl ether, and extracting for a certain time by using a microwave-assisted extraction instrument. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder rich in anthocyanin;
synthesis of the composition powder of step (5)
Adding mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder into an extraction tank, extracting, adding a certain pectase solution, soaking at room temperature, filtering to obtain trapped liquid, adding a certain maltodextrin into the trapped liquid, concentrating and mixing, and conveying the concentrated and mixed material into drying equipment by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
Preferably, the preparation of anthocyanin in the Aronia melanocarpa fruits in the step (1) comprises the steps of taking fresh Aronia melanocarpa fruits and pomace obtained after juice extraction of the fruits, freeze-drying, crushing, and sieving with a 40-60-mesh sieve to obtain whole fruits and pomace powder for later use. Accurately weighing 2-4 g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 2-5 mL of acetic acid water as an auxiliary catalyst, using 60% -80% ethanol solvent by volume fraction, and performing ultrasonic auxiliary extraction, centrifuging, concentrating and freeze-drying to obtain the anthocyanin extract of the whole fruit and the fruit residue of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. And then collecting each separated purified product, concentrating, and removing residual solvent to obtain the Aronia melanocarpa fruit powder containing 1% -4% of anthocyanin.
In the preparation method, the Aronia melanocarpa fruits are used as one of the raw material sources of anthocyanin, because the Aronia melanocarpa fruits are generally black and purple, and are rich in a large amount of polyphenols, wherein the anthocyanin content is the highest. The anthocyanin has the effects of protecting cardiovascular and cerebrovascular, reducing cholesterol, resisting oxidation, keeping moisture, and protecting skin. In the preparation process, a mixed solvent of polar ethanol which is similar to anthocyanin and has good compatibility with auxiliary catalyst acetic acid acidification water is selected as a main extractant, so that the extraction efficiency can be improved under the condition that the extraction environment is kept acidic and other impurities are prevented from being decomposed and introduced; and then the anthocyanin in the mountain ash pomace can fully contact with the mixed solvent of ethanol and acetic acid acidified water and can be separated and purified after the ultrasonic assistance. The purified mixture is further purified and concentrated in a column chromatography mode, the operation method is simple and convenient, and the production efficiency of the product is rapidly improved.
Preferably, the preparation of the polyphenol in the apples in the step (2) comprises the steps of crushing the apples which are not fully mature into apple pomace for later use by a crusher, sieving the apple pomace by a 40-60 mesh sieve, accurately weighing 5-8 g of apple pomace, putting the apple pomace into a conical flask, adding 1-3 mL of 0.1-0.2 mol/L hydrochloric acid and 10-15 mL of ethanol and acetone mixed solvent with the volume fraction of 60% -80%, and stirring and dissolving the apple pomace on a magnetic stirrer for 30-60 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 30% -50% polyphenol.
The method uses a simple and efficient organic solvent extraction method to extract polyphenol in apples, and prepares apple powder rich in polyphenol. Because the hydroxyl groups contained in the polyphenol structure of the apples have certain polarity, the polyphenol in the apples can have very good compatibility with ethanol and acetone according to the similar compatibility principle, and can be effectively extracted from pulp tissues of the apples. A certain amount of hydrochloric acid is added in the extraction process to prevent polyphenols from being oxidized by substances such as oxygen in the air, and the like in the extraction process, so that purified products are impure.
Preferably, the preparation of the vitamin C in the acerola cherry in the step (3) comprises the steps of taking fresh acerola cherry fruits and pomace after juice squeezing, freeze-drying, crushing for later use, sieving with a 40-60 mesh sieve, accurately weighing 6-10 g of acerola cherry pomace powder, adding 2-3 mL of catalyst trifluoroacetic acid and 15-20 mL of ethanol with the volume fraction of 60-80%, stirring for 30-60 min to completely dissolve, then carrying out light-proof cold soaking for 3-5 h, placing the mixture of the cold soaked acerola cherry pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in the vitamin C, concentrating under the low-pressure and high-temperature conditions of a rotary evaporator, removing water, and carrying out freeze drying to obtain the acerola cherry concentrated powder containing 17% -19% of the vitamin C. Ultrafiltration device parameters: diameter: 90-100, membrane area: 16.8 to 17.2m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: the outer diameter is 0.5-0.8 mm, and the inner diameter is 0.2-0.4 mm.
Advanced ultrafiltration membrane technology is creatively used in the method for separating and purifying the vitamin C in the cherries. The ultrafiltration membrane extraction method has the advantages of high recovery rate, short production period, low energy consumption, no secondary pollution and the like, and can greatly improve the efficiency in the extraction process. Macromolecules such as proteins, fat and the like in the pulp can be effectively screened out in the ultrafiltration process, so that the quality of a final product is ensured, and the effects of diminishing inflammation, removing acnes and whitening of the final composition are improved. The method uses the catalyst trifluoroacetic acid in the ultrafiltration process, can create an ultrafiltration acidic environment, avoids the oxidation of products to introduce new impurities, and can also accelerate the ultrafiltration efficiency; and the raw materials are subjected to shading cold soaking treatment before ultrafiltration membrane extraction, so that pulp cells in the raw materials are fully mixed with a solvent, and the subsequent ultrafiltration purification effect is facilitated.
Preferably, the preparation of anthocyanin in the mulberry in the step (4) comprises the steps of cleaning fresh mulberry with distilled water, airing, taking the mulberry, putting the mulberry into a clean mortar, grinding for 2-3 hours until the mulberry pulp and the peel are ground, crushed and uniform, and paying attention to exposure during grinding. Accurately weighing 5-8 g of mulberry powder which is uniformly ground and a conical flask, adding 10-15 mL of ethanol solution with the volume fraction of 60% -80% and 1-3 mL of catalyst methyl tertiary butyl ether, and extracting for 30-60 minutes by using a microwave-assisted extraction instrument. Filtering the extracting solution, concentrating the extracting solution in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 1% -4% anthocyanin.
The method uses a microwave-assisted extraction method when anthocyanin is extracted from mulberries, and aims to utilize microwaves to penetrate an extraction medium to reach microtubule bundles and glandular systems in the mulberries, and the temperature in the cells is rapidly increased due to the fact that the cells absorb microwave energy, so that the pressure in the cells exceeds the capability of the cell walls to expand; as a result, the cells are ruptured, and the active ingredients therein flow freely out and are dissolved and extracted in the medium at a relatively low temperature. The method has the advantages of short operation time, less solvent consumption and the like. During grinding treatment of mulberry raw materials, strong exposure needs to be avoided, and oxidation and deterioration of anthocyanin in cells caused by strong exposure in the grinding process are prevented, so that unnecessary impurities are introduced.
Preferably, the synthesis of the composition powder in the step (5) comprises the steps of taking 20-40 g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 30-50 mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 20-30 MPa, the extraction temperature is 50-70 ℃, and the extraction time is 2-3 hours; then adding 5-10 mL of pectase solution, soaking for 30-60 minutes at room temperature, filtering to obtain trapped fluid, adding 5-8 g of maltodextrin into the trapped fluid, concentrating and mixing, and conveying the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
The maltodextrin is used in the process of preparing the concentrate combined powder, and the dextrin has a molecular structure that sugar is connected into chains, so that the components can be better combined together and have a chain-like framework, and the physical properties of the concentrated composition are more stable, so that the concentrated composition is more beneficial to subsequent storage.
The composition using the Aronia melanocarpa fruit, apple, acerola cherry and mulberry concentrated powder has the characteristics of resisting oxidation, preserving moisture, diminishing inflammation, removing acnes and the like, and is also beneficial to promoting metabolism of human bodies, resisting inflammation, beautifying and whitening and the like.
Drawings
Fig. 1 is a process flow diagram of a composition preparation process of a concentrated powder containing black chokeberry, apple, acerola and mulberry.
Detailed Description
Example 1
The invention provides a preparation process flow of a composition containing black fruit Aronia melanocarpa fruit, apples, acerola cherry and mulberry concentrated powder, which comprises the following steps:
preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with a 40-mesh sieve to obtain whole fruits and residue powder for later use. Accurately weighing 2g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 2mL of acetic acid acidified water as an auxiliary catalyst, using an ethanol solvent with the volume fraction of 60%, and performing ultrasonic auxiliary extraction, and then centrifuging, concentrating and freeze-drying to obtain the anthocyanin extract of the whole fruit and the fruit residue source of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 1% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by a 40-mesh sieve, accurately weighing 5g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 1mL of 0.1mol/L hydrochloric acid and 10mL of ethanol and acetone mixed solvent with volume fraction of 60%, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for 30 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 30% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and fruit juice pomace, freeze-drying and crushing for later use, sieving with a 40-mesh sieve, accurately weighing 6g of acerola pomace powder, adding 2mL of trifluoroacetic acid serving as a catalyst and 15mL of ethanol with the volume fraction of 60%, stirring for 30min to completely dissolve the acerola pomace powder, then carrying out light-proof cold soaking for 3h, putting the cold soaked mixture of the acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating the concentrated slurry by using low-pressure and high-temperature conditions of a rotary evaporator, removing water, and carrying out freeze drying to obtain the acerola concentrated powder containing 17% of vitamin C. Ultrafiltration device parameters: diameter: 90, membrane area: 16.8m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.5mm and an inner diameter of 0.2mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 2 hours until the mulberries pulp and the peel are ground, crushed and even, and exposure is paid attention to during the grinding period. Accurately weighing 5g of mulberry powder which is uniformly ground and a conical flask, adding 10mL of ethanol solution with the volume fraction of 60% and 1mL of catalyst methyl tertiary butyl ether, and extracting for 30 minutes by using a microwave-assisted extraction instrument. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 1% anthocyanin;
synthesis of the composition powder of step (5)
Taking 20g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 30-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 20MPa, the extraction temperature is 50 ℃, and the extraction time is 2 hours; then adding 5mL of pectase solution, soaking for 30 minutes at room temperature, filtering to obtain trapped fluid, adding 5g of maltodextrin into the trapped fluid, concentrating and mixing, and conveying the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
Example 2
Preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with a 45-mesh sieve to obtain whole fruits and residue powder for later use. Accurately weighing 3g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 3mL of acetic acid acidified water as an auxiliary catalyst, using an ethanol solvent with the volume fraction of 65%, carrying out ultrasonic auxiliary extraction, and centrifuging, concentrating, freeze-drying to obtain the extract of the anthocyanin of the whole fruit and the fruit residue source of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 2% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by using a 45-mesh sieve, accurately weighing 6g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 2mL of mixed solvent of ethanol and acetone with the volume fraction of 65% and 0.15mol/L of hydrochloric acid and 12mL of mixed solvent, and putting the mixed solvent on a magnetic stirrer for stirring and dissolving for 40 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 35% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice squeezing, freeze-drying and crushing for later use, sieving with a 45-mesh sieve, accurately weighing 7g of acerola pomace powder, adding 2.3mL of catalyst trifluoroacetic acid and 16mL of ethanol with the volume fraction of 65%, stirring for 40min to completely dissolve, then carrying out light-proof cold soaking for 3.5h, placing the mixture of the cold soaked acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, and then utilizing the low-pressure and high-temperature conditions of a rotary evaporatorConcentrating, removing water, and lyophilizing to obtain concentrated powder of acerola cherry containing 17.5% vitamin C. Ultrafiltration device parameters: diameter: 90, membrane area: 17.0m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.6mm and an inner diameter of 0.3mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 2.2 hours until the mulberries pulp and the peel are ground, crushed and uniform, and exposure is paid attention to during the grinding period. 6g of mulberry powder which is uniformly ground and a conical flask are accurately weighed, 11mL of ethanol solution with the volume fraction of 65% and 1.5mL of catalyst methyl tertiary butyl ether are added, and a microwave-assisted extraction instrument is used for extraction for 40 minutes. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 2% anthocyanin;
synthesis of the composition powder of step (5)
Taking 25g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 35-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 23MPa, the extraction temperature is 55 ℃, and the extraction time is 2.3h; then adding 6mL of pectase solution, soaking for 40 minutes at room temperature, filtering to obtain trapped fluid, adding 6g of maltodextrin into the trapped fluid, concentrating and mixing, and sending the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
Example 3
Preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with a 50-mesh sieve to obtain whole fruits and residue powder for later use. Accurately weighing 3g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 4mL of acetic acid acidified water as an auxiliary catalyst, using an ethanol solvent with the volume fraction of 70%, carrying out ultrasonic auxiliary extraction, and centrifuging, concentrating, freeze-drying to obtain the extract of the anthocyanin of the whole fruit and the fruit residue source of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 3% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by a 50-mesh sieve, accurately weighing 7g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 2.5mL of 0.17mol/L hydrochloric acid and 13mL of ethanol and acetone mixed solvent with the volume fraction of 70%, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for 50 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 40% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice squeezing, freeze-drying and crushing for later use, sieving by a 50-mesh sieve, accurately weighing 8g of acerola pomace powder, adding 2.5mL of catalyst trifluoroacetic acid and 18mL of ethanol with the volume fraction of 70%, stirring for 50min to completely dissolve, then carrying out light-proof cold soaking for 4h, placing the mixture of the cold soaked acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating by using the low-pressure and high-temperature conditions of a rotary evaporator, removing water, and carrying out freeze drying to obtain acerola concentrated powder containing 18% of vitamin C. Ultrafiltration device parameters: diameter: 95, membrane area: 17.0m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.6mm and an inner diameter of 0.3mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 2.5 hours until the mulberries pulp and the peel are ground, crushed and uniform, and exposure is paid attention to during the grinding period. 7g of mulberry powder which is uniformly ground and a conical flask are accurately weighed, 12mL of ethanol solution with the volume fraction of 70% and 2mL of catalyst methyl tertiary butyl ether are added, and a microwave-assisted extraction instrument is used for extraction for 50 minutes. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 3% anthocyanin;
synthesis of the composition powder of step (5)
Taking 30g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 40-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 25MPa, the extraction temperature is 60 ℃, and the extraction time is 2.5h; then 8mL of pectase solution is added, soaked for 50 minutes at room temperature, filtered to obtain trapped fluid, 7g of maltodextrin is added into the trapped fluid, concentrated and mixed, the concentrated and mixed material is sent into drying equipment by a high-pressure pump for drying, and the concentrated powder composition is obtained through sieving.
Example 4
Preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with a 60-mesh sieve to obtain whole fruits and residue powder for later use. Accurately weighing 4g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 5mL of acetic acid acidified water as an auxiliary catalyst, using an ethanol solvent with the volume fraction of 75%, carrying out ultrasonic auxiliary extraction, and centrifuging, concentrating, freeze-drying to obtain the extract of the anthocyanin of the whole fruit and the fruit residue source of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 4% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by a 60-mesh sieve, accurately weighing 8g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 3mL of 0.2mol/L hydrochloric acid and 15mL of mixed solvent of ethanol and acetone with the volume fraction of 80%, and putting the mixed solvent on a magnetic stirrer for stirring and dissolving for 60 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 50% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and fruit juice pomace, freeze-drying and crushing for later use, sieving with a 60-mesh sieve, accurately weighing 9g of acerola pomace powder, adding 3mL of trifluoroacetic acid serving as a catalyst and 20mL of 80% ethanol in volume fraction, stirring for 60min to completely dissolve, then carrying out light-shielding cold soaking for 4.5h, placing the cold soaked mixture of acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating under the low-pressure and high-temperature conditions of a rotary evaporator, removing water, and freeze-drying to obtain acerola concentrated powder containing 19% of vitamin C. Ultrafiltration device parameters: diameter: 100, film area: 17.2m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.8mm and an inner diameter of 0.4mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 3 hours until the mulberries pulp and the peel are ground, crushed and even, and exposure is paid attention to during the grinding period. Accurately weighing 8g of mulberry powder which is uniformly ground and a conical flask, adding 15mL of an ethanol solution with the volume fraction of 80% and 2.5mL of catalyst methyl tertiary butyl ether, and extracting for 60 minutes by using a microwave-assisted extraction instrument. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 5% anthocyanin;
synthesis of the composition powder of step (5)
Taking 40g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 50-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 30MPa, the extraction temperature is 70 ℃, and the extraction time is 3 hours; then 10mL of pectase solution is added, soaked for 60 minutes at room temperature, filtered to obtain trapped fluid, 8g of maltodextrin is added into the trapped fluid, concentrated and mixed, the concentrated and mixed material is sent into drying equipment by a high-pressure pump for drying, and the concentrated powder composition is obtained through sieving.
Comparative example 1
Preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with a 40-mesh sieve to obtain whole fruits and residue powder for later use. Accurately weighing 5g of the powder of the whole fruit and the pomace of the Sorbus pohuashanensis, using butanol solvent with volume fraction of 60%, and performing ultrasonic-assisted extraction, centrifuging, concentrating, and freeze-drying to obtain the anthocyanin extract of the whole fruit and the pomace of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 1% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by a 40-mesh sieve, accurately weighing 5g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 1mL of glacial acetic acid, 0.1mol/L of glacial acetic acid and 10mL of butanol with the volume fraction of 60%, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for 30 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 30% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice squeezing, freeze-drying and crushing for later use, sieving with a 40-mesh sieve, accurately weighing 6g of acerola pomace powder, adding 2mL of dilute acetate and 15mL of butanol with the volume fraction of 60%, stirring for 30min to completely dissolve, then carrying out light-proof cold soaking for 3h, putting the mixture of the cold soaked acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating by using the low-pressure and high-temperature conditions of a rotary evaporator, removing water, and freeze-drying to obtain acerola concentrated powder containing 17% of vitamin C. Ultrafiltration device parameters: diameter: 90, membrane area: 16.8m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.5mm and an inner diameter of 0.2mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 2 hours until the mulberries pulp and the peel are ground, crushed and even, and exposure is paid attention to during the grinding period. Accurately weighing 5g of mulberry powder which is uniformly ground and a conical flask, adding 10mL of butanol solution with the volume fraction of 60%, and extracting for 30 minutes by using a microwave-assisted extraction instrument. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 1% anthocyanin;
synthesis of the composition powder of step (5)
Taking 20g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 30-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 20MPa, the extraction temperature is 50 ℃, and the extraction time is 2 hours; then adding 5mL of pectate enzyme solution, soaking for 30 minutes at room temperature, filtering to obtain trapped fluid, adding 5g of white dextrin into the trapped fluid, concentrating and mixing, and sending the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
Comparative example 2
Preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and residues after juicing the fruits, freeze-drying, pulverizing, and sieving with 55 mesh sieve to obtain whole fruits and residue powder for use. Accurately weighing 8g of the powder of the whole fruit and the pomace of the Sorbus pohuashanensis, using butanol solvent with the volume fraction of 80%, and performing ultrasonic-assisted extraction, centrifuging, concentrating, and freeze-drying to obtain the anthocyanin extract of the whole fruit and the pomace of the Sorbus pohuashanensis. Adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying. Collecting each separated purified product, concentrating, and removing residual solvent to obtain Aronia melanocarpa fruit powder containing 4% anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, sieving the apple pomace by a 60-mesh sieve, accurately weighing 8g of apple pomace, putting a plurality of apple pomace into a conical flask, adding 3mL of glacial acetic acid with the volume fraction of 0.2mol/L and 15mL of butanol with the volume fraction of 80%, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for 50 minutes. Then filtering, separating and purifying to obtain the acidic solution of ethanol rich in polyphenol. Evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 50% polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice extraction, freeze-drying and crushing for later use, sieving with a 60-mesh sieve, accurately weighing 9g of acerola pomace powder, adding 3mL of dilute acetate and 20mL of butanol with the volume fraction of 80%, stirring for 50min to completely dissolve, then carrying out light-proof cold soaking for 5h, putting the mixture of the cold soaked acerola pomace into a membrane cavity of an ultrafiltration device for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating by using the low-pressure and high-temperature conditions of a rotary evaporator, removing water, and freeze-drying to obtain acerola concentrated powder containing 19% of vitamin C. Ultrafiltration device parameters: diameter: 100, film area: 17.2m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: an outer diameter of 0.8mm and an inner diameter of 0.4mm;
preparation of anthocyanin in mulberries in step (4)
Fresh mulberries are washed with distilled water and dried, the mulberries are taken and put into a clean mortar to be ground for 3 hours until the mulberries pulp and the peel are ground, crushed and even, and exposure is paid attention to during the grinding period. Accurately weighing 8g of mulberry powder which is uniformly ground and a conical flask, adding 15mL of butanol solution with the volume fraction of 80%, and extracting for 60 minutes by using a microwave-assisted extraction instrument. Filtering the extract, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 4% anthocyanin;
synthesis of the composition powder of step (5)
Taking 40g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 50-mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 25MPa, the extraction temperature is 60 ℃, and the extraction time is 3 hours; then adding 8mL of pectate enzyme solution, soaking for 50 minutes at room temperature, filtering to obtain trapped fluid, adding 8g of white dextrin into the trapped fluid, concentrating and mixing, and sending the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
The concentrated powder compositions obtained in examples 1 to 4 and comparative examples 1 and 2 were tested as follows:
density testing
And measuring the sample of the obtained concentrated powder composition according to Archimedes principle by using BETA401Z type densitometer, and taking average value by multiple measurements.
Water content test
The SFY-20D powder moisture detector is adopted, a drying weight loss principle is adopted, different samples are placed in a sample tray, a power supply is switched on and then heated, moisture in the samples is evaporated in a short time, after the instrument test is finished, screen readings are read, and the average value is obtained through multiple measurement.
Powder particle size testing
Using a LT3600Plus type laser particle size analyzer, dispersing different sample powders in a sample cell of the analyzer, waiting for the end of the instrument test to read the indication, and taking an average value by multiple measurements.
Skin moisture content, scale duty cycle test
The compositions of examples 1-4 and comparative examples 1 and 2 were used for 30 days for 30 persons of a 31-40 year old population, and the skin moisture content and skin scale ratio changes of each group were measured for 30 days before and after using a CM-825 skin moisture test probe, a TM-300 skin moisture loss test probe, a skin desquamation tape, and an MPA 6 host (German CK Co.), and the average values were recorded.
TABLE 1 Density test results
As can be seen from Table 1, examples 1 to 4 each have a higher density than comparative examples 1 and 2. The method is characterized in that butanol is used as a main solvent of an extractant in the comparative example, and the butanol can be used for extracting and purifying raw materials through a similar compatibility principle, but the butanol has weak polarity and no ethanol has strong polarity, so that the extraction effect is poor when the butanol acts on substances such as anthocyanin and polyphenol, and extraction auxiliary catalyst is added in the extraction process, so that the extraction efficiency and quality are accelerated, and the product prepared by using ethanol and auxiliary catalyst as the main solvent in the extraction has higher compactness and higher density.
Table 2 moisture content test results
From the water content test results in table 2, it is seen that examples 1 to 4 each have a lower water content than comparative examples 1 and 2 and meet the criteria of the food grade composition powder pair having a water content of less than 9%. The lower the water content of the composition powder, the longer its quality, stability and shelf life. From the test settlement, the water content of the composition finally prepared with white dextrin is significantly higher than that of the composition prepared with maltodextrin in the examples. The maltodextrin has a molecular structure that sugar is connected into chain, so that anthocyanin, polyphenol, vitamin C and the like can be effectively linked to form a net structure, and the evaporation of water in the preparation process is facilitated, so that the water content is reduced.
TABLE 3 results of powder particle size testing
As can be seen from the powder particle size test results in table 3, examples 1 to 4 each have a smaller powder particle size than comparative examples 1 and 2. The larger the particle size of the powder, the water absorption rate of the concentrated powder composition in actual use is affected, and the human body absorption effect of substances such as anthocyanin, polyphenol, vitamin C and the like in the powder of the composition is poor. In the embodiment, the maltodextrin which is better combined with the raw material components is adopted, so that the particle size of the prepared composition powder is uniform, the phenomenon of agglomeration and the like does not occur, and the average particle size of the powder is smaller.
TABLE 4 skin moisture content, scale fraction test results
As can be seen from the skin moisture content and the scale ratio test results in table 4, the skin moisture content increase amounts of the composition products prepared in examples 1 to 4 corresponding to the test population are higher than the skin moisture content increase amounts of the composition products prepared in comparative examples corresponding to the test population, and the skin scale ratio decrease amounts of the composition products prepared in examples 1 to 4 corresponding to the test population are higher than the skin scale ratio decrease amounts of the composition products prepared in comparative examples corresponding to the test population. The examples are shown to have better effects of beautifying, whitening and resisting oxidation than the comparative examples, because the examples and the comparative examples both prepare the composition containing vitamin C, polyphenol, anthocyanin and the like and having the effects of resisting oxidation, and because the examples use the preparation solvents which are similar to the components and have better compatibility and the catalysts are newly added in the extraction process, the prepared composition has higher purity and better product quality and has better effects of beautifying and whitening in the actual use process.
The present embodiment is merely illustrative of the present invention and is not intended to limit the present invention to modifications which would be obvious to those skilled in the art to which the present invention pertains without inventive contribution from the skilled artisan upon reading the specification, but which are intended to be protected by the patent law within the scope of the present claims.
Claims (8)
1. A composition containing concentrated powder of black fruit Aronia melanocarpa fruits, apples, acerola cherries and mulberries is characterized in that: the composition comprises Aronia melanocarpa fruit and berry concentrated powder, apple concentrated powder, needle cherry concentrated powder and mulberry concentrated powder, wherein the anthocyanin content in the Aronia melanocarpa fruit and berry concentrated powder is 1% -4%, the polyphenol content in the apple concentrated powder is 30% -50%, the vitamin C content in the needle cherry concentrated powder is 15% -20%, and the anthocyanin content in the mulberry concentrated powder is 1% -4%.
2. A method of preparing the composition of the concentrated powder of chokeberry, apple, acerola and mulberry of claim 1, comprising the steps of:
preparation of anthocyanin in Aronia melanocarpa fruits in step (1)
Taking fresh Aronia melanocarpa fruits and pomace obtained after juice extraction, freeze-drying and crushing to obtain whole fruits and pomace powder for later use; accurately weighing a plurality of powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, using ethanol and acetic acid acidified water with different concentrations as auxiliary catalysts, performing ultrasonic auxiliary extraction, and centrifuging, concentrating and freeze-drying to obtain the anthocyanin extract of the whole fruit and the fruit residue of the Sorbus pohuashanensis; adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying; collecting each separated purified product, concentrating, and removing residual solvent to obtain anthocyanin;
step (2) preparation of polyphenols in apples
Crushing immature apples into apple pomace for later use by using a crusher, accurately weighing a plurality of apple pomace, putting the apple pomace into a conical flask, adding a certain amount of mixed solvent of hydrochloric acid, ethanol and acetone, and putting the apple pomace on a magnetic stirrer for stirring and dissolving for a period of time; then filtering, separating and purifying to obtain an ethanol acidic solution rich in polyphenol; evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple polyphenol;
step (3) preparation of vitamin C in acerola cherry
Taking fresh acerola fruits and pomace after juice extraction, freeze-drying and crushing for later use, accurately weighing acerola pomace powder, continuously stirring to dissolve the acerola pomace powder by using trifluoroacetic acid as a catalyst and ethanol as a main extractant, putting the mixture of the acerola pomace into a membrane cavity of ultrafiltration equipment for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating the concentrated slurry by using low-pressure and high-temperature conditions of a rotary evaporator, removing water, and freeze-drying to obtain acerola concentrated powder containing the vitamin C;
preparation of anthocyanin in mulberries in step (4)
Washing fresh mulberries with distilled water, airing, putting a certain amount of mulberries into a clean mortar, grinding for a certain time until the pulp of the mulberries and the peel are ground, crushed and uniform, and paying attention to exposure during grinding; accurately weighing certain grinding uniform mulberry powder and a conical flask, adding ethanol solution with certain mass fraction and catalyst methyl tertiary butyl ether, and extracting for a certain time by using a microwave auxiliary extraction instrument; filtering the extracting solution, concentrating in a rotary evaporator, and removing water to obtain mulberry concentrated powder rich in anthocyanin;
synthesis of the composition powder of step (5)
Adding mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder into an extraction tank, extracting, adding a certain pectase solution, soaking at room temperature, filtering to obtain trapped liquid, adding a certain maltodextrin into the trapped liquid, concentrating and mixing, feeding the concentrated and mixed material into drying equipment by a high-pressure pump, drying, and sieving to obtain a concentrated powder composition.
3. The preparation of the composition containing the concentrated powder of Aronia melanocarpa fruits, apples, acerola cherries and mulberries according to claim 2, which is characterized in that: the preparation of anthocyanin in the Aronia melanocarpa fruits comprises the steps of taking fresh Aronia melanocarpa fruits and pomace obtained after juicing the fruits, freeze-drying, crushing, and sieving with a 40-60-mesh sieve to obtain whole fruits and pomace powder for later use; accurately weighing 2-4 g of the powder of the whole fruit and the fruit residue of the Sorbus pohuashanensis, adding 2-5 mL of acetic acid water as an auxiliary catalyst, performing ultrasonic auxiliary extraction by using an ethanol solvent with the volume fraction of 60% -80%, and centrifuging, concentrating and freeze-drying to obtain the anthocyanin extract of the whole fruit and the fruit residue of the Sorbus pohuashanensis; adding the concentrated anthocyanin extract into a column which is pre-filled with column chromatography packing, and separating and purifying; and then collecting each separated purified product, concentrating, and removing residual solvent to obtain the Aronia melanocarpa fruit powder containing 1% -4% of anthocyanin.
4. The preparation of the composition containing the concentrated powder of Aronia melanocarpa fruits, apples, acerola cherries and mulberries according to claim 2, which is characterized in that: the preparation of polyphenol in apples comprises the steps of crushing immature apples into apple residues by a crusher for standby, sieving the apple residues by a 40-60-mesh sieve, accurately weighing 5-8 g of apple residues, putting the apple residues into a conical flask, adding 1-3 mL of 0.1-0.2 mol/L hydrochloric acid and 10-15 mL of ethanol and acetone mixed solvent with volume fraction of 60% -80%, and stirring and dissolving the apple residues on a magnetic stirrer for 30-60 minutes; then filtering, separating and purifying to obtain an ethanol acidic solution rich in polyphenol; evaporating ethanol by heating in magnetic stirring water bath, concentrating, and freeze drying to obtain apple powder containing 30% -50% polyphenol.
5. The method for preparing the composition containing the concentrated powder of the black chokeberry, the apple, the acerola cherry and the mulberry, as claimed in claim 4, which is characterized in that: the preparation of vitamin C in acerola cherry comprises the steps of taking fresh acerola cherry fruits and pomace after juice squeezing, freeze-drying and crushing for later use, sieving with a 40-60-mesh sieve, accurately weighing 6-10 g of acerola cherry pomace powder, adding 2-3 mL of catalyst trifluoroacetic acid and 15-20 mL of ethanol with volume fraction of 60-80%, stirring for 30-60 min to completely dissolve, then carrying out light-proof cold soaking for 3-5 h, putting the mixture of the cold soaked acerola cherry pomace into a membrane cavity of ultrafiltration equipment for ultrafiltration to obtain concentrated slurry rich in vitamin C, concentrating the concentrated slurry under the low-pressure and high-temperature conditions of a rotary evaporator, removing moisture, and carrying out freeze-drying to obtain acerola cherry concentrated powder containing 17% -19% of vitamin C; ultrafiltration device parameters: diameter: 90-100, membrane area: 16.8 to 17.2m 2 Molecular weight cut-off: 10000-100000 daltons, membrane filament diameter: the outer diameter is 0.5-0.8 mm, and the inner diameter is 0.2-0.4 mm.
6. The preparation of the composition containing the concentrated powder of Aronia melanocarpa fruits, apples, acerola cherries and mulberries according to claim 2, which is characterized in that: the preparation of anthocyanin in the mulberries in the step (4) comprises the steps of washing fresh mulberries with distilled water, airing, taking mulberries, putting the mulberries into a clean mortar, grinding for 2-3 hours until the pulp of the mulberries and the peel are ground, crushed and uniform, and paying attention to exposure during grinding; accurately weighing 5-8 g of uniformly ground mulberry powder and a conical flask, adding 10-15 mL of ethanol solution with volume fraction of 60% -80% and 1-3 mL of catalyst methyl tertiary butyl ether, and extracting for 30-60 minutes by using a microwave-assisted extraction instrument; filtering the extracting solution, concentrating the extracting solution in a rotary evaporator, and removing water to obtain mulberry concentrated powder containing 1% -4% anthocyanin.
7. The preparation of the composition containing the concentrated powder of Aronia melanocarpa fruits, apples, acerola cherries and mulberries according to claim 2, which is characterized in that: the synthesis of the composition powder in the step (5) comprises the steps of taking 20-40 g of mixed powder of Aronia melanocarpa fruit concentrated powder, apple polyphenol concentrated powder, acerola cherry concentrated powder and mulberry concentrated powder which are sieved by a 30-50 mesh sieve, and putting the mixed powder into an extraction tank, wherein the extraction pressure is 20-30 MPa, the extraction temperature is 50-70 ℃, and the extraction time is 2-3 hours; then adding 5-10 mL of pectase solution, soaking for 30-60 minutes at room temperature, filtering to obtain trapped fluid, adding 5-8 g of maltodextrin into the trapped fluid, concentrating and mixing, conveying the concentrated and mixed material into a drying device by a high-pressure pump for drying, and sieving to obtain a concentrated powder composition.
8. Use of the composition comprising concentrated powder of chokeberry, apple, acerola and mulberry of claim 1, characterized in that: the product can be used for caring skin, resisting oxidation, and whitening skin.
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| CN117694549A (en) * | 2024-02-05 | 2024-03-15 | 北京衡美金叶营养健康科技有限公司 | Moisturizing, freckle-removing and whitening composition, preparation method and application |
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| CN117694549A (en) * | 2024-02-05 | 2024-03-15 | 北京衡美金叶营养健康科技有限公司 | Moisturizing, freckle-removing and whitening composition, preparation method and application |
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