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Method for extracting anthocyanin from purple cabbage leaves

A technology of pakchoi and anthocyanins, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of high equipment cost, high energy consumption, and complicated process, and achieve low cost and time-saving extraction time , cost reduction effect

Inactive Publication Date: 2011-08-31
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Ultrasonic method and microwave method can increase the extraction rate and shorten the extraction time, but the equipment cost is high, the process is complicated, and the energy consumption is high.

Method used

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  • Method for extracting anthocyanin from purple cabbage leaves
  • Method for extracting anthocyanin from purple cabbage leaves
  • Method for extracting anthocyanin from purple cabbage leaves

Examples

Experimental program
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Effect test

Embodiment

[0105] After the purple pak choy enters the commercial harvest period, harvest its healthy leaves without diseases and insect pests, remove the more obvious leaf veins, freeze-dry them at -40°C, and crush them to 40 meshes. Accurately weigh 0.1 g of the freeze-dried powder into a centrifuge tube, use 1 mL of 35% acetic acid as the extractant, extract at 25°C, and extract for about 1 min, and extract twice in total. Centrifuge at 14000rpm for 10min, and filter the supernatant to obtain anthocyanin extract. The extract was diluted 100 times for the first time and scanned by spectrum. The absorbance at the characteristic peak of anthocyanin was 0.486, no characteristic peak of chlorophyll was detected, and the concentration of the extracted anthocyanin after conversion was 0.812mg / ml. The second extraction solution was diluted 100 times and then scanned for spectrum. The absorbance at the characteristic peak of anthocyanin was 0.135, no characteristic peak of chlorophyll was dete...

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Abstract

The invention discloses a method for extracting anthocyanin from purple cabbage leaves. The method comprises the following steps of: performing freeze drying on purple cabbage leaves serving as a raw material, and crushing; and leaching twice by taking acetic acid with the volume fraction of 35 percent as an extracting agent at the temperature of 25 DEG C to fully extract anthocyanin. The method provided by the invention is easy, convenient and practical, and the test condition is nontoxic and mild and has low energy consumption; the extraction time is short; the concentration of anthocyanin serving as an extracting solution is high; and the characteristic of high chlorophyll content of the purple cabbage is fully considered in the extracting agent screening process, so that the interference of chlorophyll separation on anthocyanin is effectively avoided and the characteristic peak of the chlorophyll is not found during spectrum scanning. The solvent for extracting anthocyanin from purple cabbage leaves is safe and nontoxic, so that the environmental protection and the popularization of pigments in the field of foods are facilitated.

Description

technical field [0001] The invention belongs to a method for extracting nutritional components of vegetables, and in particular relates to a method for extracting anthocyanins from purple pakchoi leaves. Background technique [0002] Pigment is an important food additive. With the advancement of science and technology and the improvement of human health awareness, people have found that synthetic pigments have different degrees of chronic toxicity, teratogenicity and carcinogenicity. Research and development of safe, non-toxic and health-care natural pigments is an inevitable trend in the development of today's society. Anthocyanins are a class of flavonoid natural pigments widely present in plants, and generally accumulate in vacuoles in the form of glycosides. Anthocyanins not only make flowers, fruits and vegetables present beautiful colors, but also endow them with higher functionality, such as anti-ultraviolet rays, disease resistance, insect resistance, etc., and can ...

Claims

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Application Information

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IPC IPC(8): C07D311/62C09B61/00
Inventor 张鲁刚李长新
Owner NORTHWEST A & F UNIV
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