RU2000299C1 - Method of preparing enomelanin - Google Patents

Abstract

The invention relates to the field of food industry, and in particular to the field of technological processing of grape waste. The essence of the invention lies in the fact that maceration of the grape marc is carried out at a temperature of 40-50 ° C for 4-6 hours by introducing a 5% solution of sulfur dioxide in the feedstock at a ratio of raw materials to 5% solution of sulfur dioxide 1 : (1 -5-2.0) or pectolytic enzymes in an amount of 0.002-0.003% by weight of the raw material, the extract obtained after phase separation by filtration, diluted with water and organic food acid to pH 6-7, then colloidal protein is precipitated compounds with gluing agents (gelatin, tannin), after which the strand is re-filtered, followed by concentration and drying. 3 C.p.

Description

The invention relates to the food industry, and in particular to the field of technological processing of grape waste. A product protected by this method can be used in diet therapy to correct various biochemical disorders that underlie free radical pathologies.

Various methods are known for producing grape pigment, enomelanin.

Thus, a method for producing enomelanin according to Auth. N: 1345606, CL C 07 G 17/00. It involves crushing dry grape skin, extracting the pigment at a temperature of 50-60 ° C for 6-8 hours, separating the extract and precipitating with hydrochloric acid, pH 2-3, washing from dyes and subsequent washing with tap water to pH 5.5-6. 0, decantation, dissolution in a solution of ammonia to pH 10-11. evaporation to a paste state. The final product is enomelanin. obtained in this way is used later for technical purposes - clarification of wines and cannot be used for medicinal purposes, because the extraction process is carried out using strong alkali (NaOH), which imparts a certain rigidity to the process. The product obtained in this way contains sodium-blocked phenolic functional groups, which leads to a decrease in the biological value of enomelanin.

The method of obtaining water-soluble melanin according to ed. No. 939446. cl. C 07 G 17/00, devoid of the foregoing flaws. The process of extracting grape marc extracts is carried out with an aqueous solution of ammonium hydroxide at a pH of 9-10, followed by evaporation and washing with ethyl acetate, alcohol and acetone. This technology allows for deep cleaning of various non-melanin-containing impurities, however, the use of a large amount of reagent

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The JOB for such a cleaning significantly increases the cnocol and increases the mode of the process.

The aim of the invention is to accelerate and simplify the technology for enomelanine production, as well as to increase the biological value of the product.

This is achieved in that, in contrast to the known method, the maceration of the raw material is carried out with a 5% solution of sulfur dioxide in the ratio of the raw material to the solution 1: (1.5-1.0) or pectolytic enzymes in an amount of 0.002-0.003% by weight of the raw material, and after alkaline extraction, mechanical suspensions from the liquid fraction are filtered, the extract is diluted with water, food grade organic acid is added to pH 6.0-7.0, colloid-protein compounds are precipitated with one of the gluing agents, the extract is filtered again, followed by evaporated lowering and drying. The raw materials are squeezed grapes which macerate at a temperature of 40-50 ° C for 4-6 hours. Citric acid, ascorbic acid, and block acid can be used as food acid, which are added to the extract to pH 6.0-7.0 . Precipitation of colloidal protein compounds is carried out by adding one of the sizing agents to the extract - gelatin (50-200 mg / l), tannin (30-100 mg / l) or similar substances.

Distinctive features of the prototype are maceration of raw materials with pectolytic enzymes (sulfur dioxide);

use of module 1: (1.5-2.0) in case of extra-action;

precipitation of colloidal protein compounds, instead of precipitation of enomelanin;

reducing the number of steps associated with multiple precipitation, rinsing cycles. decantation of the supernatant; use of food acids. For a more complete understanding of the essence of the proposed combination of features and the result achieved, it is necessary to dwell on the structure of biologically active compounds contained in the skin of grapes.

Phenolic substances account for 6.0% by weight of dry grape marc. In alkaline extraction, in addition to enomelanin, a number of concomitant biologically active compounds are coextracted, such as egutyanin, coloring pigments, pectin substances, polysaccharides, lignin, mineral substances. Grape melanin (enomelanin) is a polyphenolic biologically active compound, has

a complex of properties not found in other biopolymers. Melaninam plays the role of cellular photo- and radioprotectors, endogenous regulators

redox potentials, as well as hormone-like substances involved in the homeostatic reaction, Low toxicity and high pharmacological activity of water-soluble melanin pigments and the relative cheapness of raw materials (waste from the winemaking process) are the main prerequisites for improving the technology of production

5 of this product.

The structure of enomelanin is oligomeric polyassociates with intermolecular interactions of a donor acceptor type.

0 are contemplated as a mixed copolymer of quinone, hydroquinone to semiquinone. A change in the ratio of phenolic and quinone groups determines the degree of oxidation, while the ratio

5 functional groups of enomelanin, and, consequently, biological activity. The optimum biological activity is shown for semi-oxidized samples, which indicates. that the pharmacological activity of the pigments is related to their action as a phenol-quinone system.

Other coextractable phenolic compounds include anthociam pigments and enotanine. Anthocyanin pigments

5 (leukoanthocyanides, anthoyanidins), like enomelanin, belong to flavonoids. A characteristic feature of the structure of entocyanigins is their presence of a free positive valency, due to which anthocyanides can act as a cation in an acidic solution, as anions in an alkaline one. This feature, as well as the presence of six hydroxyl groups, determines the activity of the compound, its biochemical and physiological effects. Enothenins otzh; Tannins are complex condensed compounds based on catechins. Tannins are widely used in herbal medicine. For example, FRG application No. 3603576, class A 61 K 31/19. protects the use of tannins as a food supplement for protecting gastric mucosa.

5 The therapeutic effect of lignin and pectins as compounds correcting dysfunctions of various functions of the gastrointestinal tract is known.

Thus, compounds that are re-extracted with enomelanin, and, in turn, feiolia and polyphenral compounds, are necessary components of the antioxidant cell system of animals and humans (Herbal Medicines./ Ed. By N.P. Maksyutina, 1-msv: Health, 1985, Voskresensky O.N. et al. Vopr.med.chemii, 1982, No. 1, p. 14-25).

The isolation and purification of enomelanin, which have certain positive aspects, at the same time makes easily visible such an easily oxidizable compound that requires special protection against oxidation in the form of special dosage forms, certain storage conditions.

The proposed method is not aimed at purification of enomelanine precipitated with hydrochloric acid from the extract (as in the prototype method), but at the precipitation of concomitant non-phenolic compounds such as polysaccharides, glyc-chipids, etc. with preservation of enompanic component O.

This approach is used on the one hand to OBTAIN a product enriched with biologically active compounds, and on the other, to protect functional phenolic (hydroxy) groups by related enomelvine compounds. Milling the suspension in the process of isolating enomelanine with an organic acid is also less than the development of a self-regulating redox system.

The claimed method allows to obtain znomepanin, generalized by pure biological compounds, which can be used as a dietary supplement in the treatment of various diseases accompanied by an increase in the level of free radial processes.

The method is implemented as follows: 100-200 dry or freshly fermented grape squeezes are poured into 150-200 l of water containing sulfur dioxide added in the form of a 5% solution, 300 mg / l, libs 50-90 g of non-political enzymes (pectofoetidine, enzyme complex used in the baking industry). The mixture is heated to 40-60 ° C with constant stirring and allowed to macerate and extract enomeptsin with the accompanying phenolic compounds for 4-6 hours. Then, 25% ammonia solution is added to the mixture with constant stirring to pH 10-11 followed by extraction for 3-5 hours. The extract is separated from the marc by coarse filtration, diluted with water and at a ratio of 1 (1-3) and the food solution is added

organic acids, tg, their citric, ascorbic, block to pH 6-7 precipitation of protein and colloidal substances of their extract is carried out by treatment with natural 5 gluing agents - gelatin (50-200 kg / l), tannin (30-100 mg / k) or combined mixtures of these compounds. The gluing agents are completely removed from the treated solution and

0 precipitate a place with protein-colloidal fractions. The clarified part of the extract is subjected to fine filtration — through filter cardboard or passed through a separator. The extract is concentrated to a creamy consistency by any of the known methods, then dried in a vacuum apparatus at a temperature not exceeding 50 ° С.

Gluing treatment

0 showed that the colloid content in the solution is significantly reduced:

protein content - by 85-90%, polysaccharides - by 65-75%. lipids by 60-67%.

5 There is also a slight decrease in phenolic substances by 10%.

The study of the polyphenolic composition of various grape varieties by chromatography on Sefzdex a H-20 showed

0 that the most promising varieties, including a wide range of mono- and polifife tins, are varieties of dark oinograd. Cherry early, Odessa black, Spark.

5 The proposed method in comparison with the prototype has the following advantages:

The cms of the product is reduced by 2.5-3 times.

O increases by 10-25% the yield of the final product,

the number of process steps is reduced and, therefore, the process is cheaper, the resulting product, enomelanin, enriched with srenolic compounds, predominantly anthocyanidins, exhibits higher biological activity. The powdery form of the final product makes it easy to dose the drug as a dietary supplement. for example, in the manufacture of soft drinks.

Claims (1)

1. A method of producing enomelanin, 5 comprising extracting the grape marc with an ammonia solution, followed by phase separation and drying to obtain the desired product, characterized in that prior to the extraction, the grape marc squash is macerated at a temperature 7 20002998 40-50 ° C for 4-6 hours by entering in raw sulfur dioxide or non-political a solution of sulfur dioxide in the ratio of enzymes in an amount of 0.002-0.003% of Nii 1: (1.5-2), or non-political mass-ferment raw materials, com, and the extract obtained after phase separation by filtration, dil-5 3. The method of claim 1, wherein poured with water and food organic acid. that as a food organic toy to pH 6-7. then acid precipitates use citric, escorbin-colloidal-protein compounds, gluing and block acids; substances, after which the extract is sub-4. The method according to claim 1, characterized they undergo re-filtration with 10 so that gelatin in a quantity of 2 is used as a gluing agent for subsequent concentration. The method of claim 1, wherein 50-200 mg / L. or tannin 30-100 mg / l. by that. that 5% was added to the feed; their mixtures were dissolved.