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Method for extracting and preparing flavonoids pigment from chrysanthemum

An extraction method, the technology of wild chrysanthemum, applied in the direction of chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of practical operation difficulties, easy spillage, heating of the extract, etc.

Inactive Publication Date: 2011-01-26
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The extraction methods of flavonoid pigments from wild chrysanthemum include microwave or ultrasonic extraction. In the microwave extraction method, with the prolongation of processing time and the increase of processing power, the extract will generate serious heat and easily overflow, which brings difficulties to the actual operation.

Method used

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  • Method for extracting and preparing flavonoids pigment from chrysanthemum
  • Method for extracting and preparing flavonoids pigment from chrysanthemum
  • Method for extracting and preparing flavonoids pigment from chrysanthemum

Examples

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Embodiment 1

[0037] Extraction of flavonoid pigments from wild chrysanthemum in Jinzhai County, Anhui Province:

[0038] (1) Raw materials: wild chrysanthemum flowers from Jinzhai County, Anhui Province, the material is clean, and the clarity is ≥99%;

[0039] (2) Finishing: within 30 minutes after picking the wild chrysanthemum, kill at 105°C for 3 minutes;

[0040] (3) Drying: Ventilate and dry at 40°C after finishing;

[0041] (4) pulverizing: the wild chrysanthemum is pulverized with a high-speed pulverizer, and crosses 100 mesh sieves for subsequent use;

[0042] (5) Ultrasonic extraction: use 60% ethanol as the extraction solvent of the above-mentioned crushed wild chrysanthemum, and the liquid-to-solid ratio (v / w) is 40 / 1. After soaking for 2 hours, perform ultrasonic extraction in a 70°C water bath for 10 minutes;

[0043] (6) Impurity removal and concentration: the extract obtained in (5) is suction filtered to remove impurities, and the water bath is rotated at 70°C to evaporat...

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Abstract

The invention relates to a method for ultrasonically extracting and preparing flavonoids pigment from chrysanthemum, belonging to the field of food processing and especially used for deep processing chrysanthemum. The process comprises the following steps of: blanching, drying and hermetically storing chrysanthemum at a low temperature, filtering by using a 100-mesh sieve, soaking in 60% ethanol as an extraction solvent in a liquid-material ratio of 40 / 1 (v / w) for 2 h, ultrasonically extracting a dry base in a water bath at 70 DEG C for 10 min to acquire the yield of 13.34 percent; and evaporating in the water bath at 70 DEG C by using the 60% of ethanol extraction liquid in a rotating way to release an ethanol taste; and freezing and drying in vacuum, wherein analytical compositions reach 52.01% of the dry base and comprise flavonoids, linarin, flavonoids (luteolin, acacetin and apigenin), flavonols (quercetin), phenolic acid (chlorogenic acid and caffeic acid), metal elements, and the like. The invention provides a new method for deep processing the chrysanthemum and has strong maneuverability, good safety and good repetitiveness.

Description

technical field [0001] The invention relates to an ultrasonic extraction and preparation method of wild chrysanthemum flavonoid pigments, belongs to the field of food processing, and is specially used for the extraction and preparation of wild chrysanthemum flavonoid pigments. Background technique [0002] Wild chrysanthemum [(Chrysanthemum indicum L.) or (Dendranthema indicum (Lirné) Des Moul.)] is a perennial herbaceous plant of the genus Chrysanthemum in the family Asteraceae. The flower heads are picked when the flowers bloom in autumn and winter, and are directly dried or steamed. Dried and used as medicine, medicinal material name wild chrysanthemum (Flos Chrysanthemi indici), "Chinese Pharmacopoeia" one (2005 edition) includes. It is better to be whole, light in body, yellow in color and strong in aroma. [0003] Flavonoids are a large class of phenolic compounds, belonging to secondary metabolites, mainly divided into three categories: one is Xantheine, such as flav...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 郭巧生申海进刘丽
Owner NANJING AGRICULTURAL UNIVERSITY
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