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Extraction method of effective components of burdock

A technology of active ingredients and extraction methods, which is applied to the extraction of active ingredients of burdock and the production of plant active ingredients, can solve the problems of low bioavailability of active ingredients, solvent pollution of the environment, active ingredients, and low extraction efficiency of active ingredients, and achieve shortening The effect of crushing time, shortening the production cycle, and reducing the separation and extraction steps

Inactive Publication Date: 2013-06-12
何诚慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for extracting effective components of burdock, which overcomes the low extraction efficiency of plant active components, low extraction rate of active components, low bioavailability of active components, solvent pollution of the environment and the technology of effective components in the prior art question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Remove the impurities in the raw burdock, add water equivalent to 3 times the weight of the burdock to soak, refine it into a slurry, and pass through a 60-mesh filter;

[0018] Two, adjust the pH value of the slurry to 5.6, the Baume concentration of the slurry is 16Be °, add pullulanase equivalent to 0.08% of the burdock weight, stir and mix;

[0019] 3. Stir the slurry at 50°C for 5 hours, raise the temperature to 90°C for 8 minutes to inactivate the enzyme, control the glucose value of the liquefied liquid to 2, and filter out impurities;

[0020] Four, add the branching enzyme that is equivalent to 0.1% of burdock raw material weight to filtrate, pH value is adjusted to 5.5, and filtrate is heated to 50 ℃, keeps 15h, then filtrate is warmed up to 50 ℃ and keeps 30min to inactivate enzyme, filters, obtains Liquid;

[0021] 5. Add activated carbon decolorizing agent, the amount of activated carbon decolorizing agent is equivalent to 1% of the weight of the burdoc...

Embodiment 2

[0025] 1. Remove the impurities in the raw material burdock, soak in water equivalent to 4 times the weight of burdock, refine it into a slurry, and pass it through a 70-mesh filter;

[0026] Two, adjust the pH value of the slurry to 5.8, the Baume concentration of the slurry is 17Be °, add pullulanase equivalent to 0.10% of the burdock weight, stir and mix;

[0027] 3. Stir the slurry at 55°C for 8 hours, raise the temperature to 90°C for 8 minutes to inactivate the enzyme, control the glucose value of the liquefied liquid to 3, and filter out impurities;

[0028] 4. Add branching enzymes equivalent to 0.1% of the weight of the burdock raw material into the filtrate, adjust the pH value to 6.0, and heat the filtrate to 55°C for 20h, then heat the filtrate to 55°C for 40min to inactivate the enzyme, filter to obtain Liquid;

[0029] 5. Add activated carbon decolorizing agent, the amount of activated carbon decolorizing agent is equivalent to 3% of the weight of the burdock. A...

Embodiment 3

[0033] 1. Remove the impurities in the raw material burdock, soak in water equivalent to 5 times the weight of burdock, refine it into a slurry, and pass it through a 80-mesh filter;

[0034] Two, adjust the pH value of the slurry to 6.1, the Baume concentration of the slurry is 19Be °, add pullulanase equivalent to 0.12% of the burdock weight, stir and mix;

[0035] 3. Stir the slurry at 60°C for 10 hours, raise the temperature to 90°C for 10 minutes to inactivate the enzyme, control the glucose value of the liquefied liquid to 4, and filter out impurities;

[0036] 4. Add branching enzymes equivalent to 0.2% of the weight of burdock raw material in the filtrate, adjust the pH value to 6.5, and heat the filtrate to 60°C for 25h, then heat the filtrate to 60°C for 45min to kill the enzyme, filter to obtain Liquid;

[0037] 5. Add activated carbon decolorizing agent, the amount of activated carbon decolorizing agent is equivalent to 5% of the weight of the burdock. At room tem...

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Abstract

The invention discloses an extraction method of effective components of burdock, relates to a production technology of effective components of plants, and belongs to the field of extraction processes. The extraction method is characterized by comprising the following steps of: cleaning impurities in the raw material burdock; immersing by adding water with the weight 3-5 times that of the burdock; grinding the immersed burdock into slurry and filtering the slurry by a 60-80-mesh filter screen; adjusting the pH (Potential of Hydrogen) value of the slurry to be 5.6-6.1 and adjusting the baume concentration of the slurry to be 16-190 baume degrees; adding pullulanase with the weight 0.08-0.12% of that of the burdock, and agitating and mixing uniformly; and sequentially performing de-slagging, neutralizing, de-coloring, ion exchange and concentrating on the treated slurry so as to prepare the effective components of the burdock. The extraction method disclosed by the invention has the beneficial effects that the crushing time is shortened, the activities of the effective components are prevented from being lost, the crushing efficiency is improved and the abrasion to mechanical appliances is reduced; and the extraction process of the effective components is simplified, the extraction time is shortened, and the aims of shortening a production period and saving energy sources are achieved.

Description

technical field [0001] The invention relates to a production technology of active ingredients of plants, which belongs to the field of extraction technology, in particular to a method for extracting active ingredients of burdock. Background technique [0002] Burdock ( Arctium lappa L. ), also known as Ratwort, is a biennial herb of the genus Burdock in the Compositae family. It is distributed all over the country. It is not only a nutritious edible vegetable, but also a Chinese herbal medicine with high medicinal value. Nutritional analysis shows that burdock root contains arctiin, protein, alkaloids, vitamins B1, B2, and 17 kinds of amino acids necessary for the human body, which can significantly reduce blood pressure and blood lipids, and can effectively inhibit the growth and spread of cancer cells. Every hectogram of burdock contains 91.79mg of calcium, 106mg of phosphorus, 50.3mg of iron, 4.1-4.7g of protein, 3.0-3.5g of carbohydrate, 0.1g of fat, 1.3-1.5g of cellul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 何诚慧
Owner 何诚慧
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