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Method for producing bayberry polyphenol capsules by sectional dielectric heating combined extraction

A bayberry polyphenol capsule and combined extraction technology, which is applied in the fields of application, food shaping, food science, etc., can solve the problems of low extraction efficiency, long extraction time, and uneven extraction, so as to improve the extraction rate and shorten the extraction time. Time, the effect of promoting exudation

Inactive Publication Date: 2010-05-12
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

A bayberry polyphenol flavonoid extract and its preparation and application (Chinese patent 200810060921), this invention provides a method of bayberry polyphenol flavonoid extract, which uses the traditional hot-dipping method, which takes 3 hours
The traditional hot extraction method has many disadvantages, the extraction time is longer, the extraction is uneven, and the extraction efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Production of Polyphenols Capsules by Three-stage Combined Extraction of Polyphenols in the Rawberry Juice

[0021] Using radio frequency, low frequency microwave and high frequency microwave to extract polyphenols from red bayberry juice, the extraction conditions are as follows: 70% ethanol is used as the extractant, and the ratio of extract to liquid is 1:4 (mass ratio). The radio frequency treatment time was 1.5min, and the action temperature was 55°C; the low-frequency microwave extraction power was 40W, and the processing time was 45s; the high-frequency microwave extraction power was 500W, and the processing time was 25s, and the polyphenol extraction rate of the extract reached 23.17%. The extract was centrifuged at a speed of 4000r / min for 10min to obtain a supernatant. The supernatant was concentrated by a rotary evaporator at 55°C until no more ethanol droplets dripped out. The polyphenol sample obtained by centrifugation and concentration was fre...

Embodiment 2

[0022] Example 2: Production of Polyphenols Capsules from Myrica rubra by Three-stage Combined Extraction of Polyphenols from Myrica rubra Fresh Fruit

[0023]After removing the pits from the fresh red bayberry pulp, radio frequency, low-frequency microwave and high-frequency microwave are used to jointly extract polyphenols in the fresh red bayberry fruit. The extraction conditions are as follows: 70% ethanol is selected as the extraction agent, and the ratio of the extraction material to the liquid is 1: 4 (mass ratio). The radio frequency processing time is 5.2min, and the action temperature is 55°C; the low-frequency microwave extraction power is 40W, and the processing time is 75s; the high-frequency microwave extraction power is 500W, and the processing time is 55s. The extraction rate reached 21.34%. The extract was centrifuged at 4000r / min for 15 minutes to obtain a supernatant. The supernatant was concentrated by a rotary evaporator at 55°C until no more ethanol drople...

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Abstract

The invention provides a method for producing bayberry polyphenol capsules by sectional dielectric heating combined extraction, and belongs to the technical field of the processing of fruit and vegetable food. The method comprises the steps of: under radio frequency of 50MHz, low frequency microwave of 915MHz and high frequency microwave of 2,450MHz, preparing the bayberry polyphenol capsules by using raw juice or fresh fruits of bayberries through sectional leaching, centrifugation, concentration, freeze-drying, grinding, capsule filling, packaging and storage. The method has the advantages that: firstly, by the radio frequency treatment with good penetrability, the internal leaching is made more effective; secondly, by the re-treatment of the low frequency microwave, a crude extract internally leached is accelerated to seep; and finally, by the treatment of the high frequency microwave, the crude extract leached to the surface is accelerated to seep, and thus the whole quick combined leaching is completed. By the combination of three extraction methods, the advantages of the three extraction methods are mutually complemented; polyphenol substances in the juice or the fresh fruits of the bayberries are combinedly extracted, which further improves the extraction ratio; and the extraction ratio of the sectional dielectric heating combined auxiliary leaching is as high as 23.17 percent.

Description

technical field [0001] The invention discloses a method for producing bayberry polyphenol capsules by combined extraction with segmented dielectric heating, which belongs to the technical field of fruit and vegetable food processing and relates to the extraction and processing of functional substances in fruit and vegetable juices. Background technique [0002] Red bayberry is a specialty fruit in my country, mainly distributed in Zhejiang and Fujian provinces to the south of the Yangtze River. It has a high yield, but it is extremely perishable. Red bayberry is rich in nutrients, among which polyphenols are functional components. Polyphenols in bayberry include anthocyanins, flavonols, flavonoids, gallic acid, protocatechuic acid, etc., of which anthocyanins, flavonoids and gallic acid are relatively high in content. Many polyphenols. The characteristic of bayberry polyphenols is that the molecular structure of these compounds contains more phenolic hydroxyl groups, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L1/212A23P1/04A23L19/00A23L33/00A23P10/30
Inventor 孙金才张慜郑利琴许庆炎陈移平
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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