Method for extracting antioxidant ingredients from eggplant and product

An anti-oxidant component and anti-oxidation technology, applied in chemical instruments and methods, compositions for inhibiting chemical changes, etc., can solve problems such as the extraction of anti-oxidant components that have not been seen, and achieve the effects of environmental protection in the extraction process and reduction of energy consumption

Inactive Publication Date: 2013-06-12
GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no public report on the method of extracting antioxidant components from eggplant in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Wash the fresh eggplant, cut it into slices, and then perform the first refining with a refiner according to the weight ratio of eggplant to water of 1:3, and centrifuge the slurry with a centrifuge (2000r / min), separate Remove the residue and supernatant; the obtained residue is subjected to the second refining according to the weight ratio of eggplant to water of 1:2, and after the slurry is left to stand for 30 minutes, it is centrifuged (2000r / min) to separate the residue and supernatant, combined supernatant;

[0016] 2) The obtained supernatant was subjected to D-101 macroporous resin chromatography, first eluted with pure water until sugar-free, then eluted with 5 times the resin volume and 40% ethanol, and collected the eluate;

[0017] 3) The obtained eluent is concentrated under reduced pressure and dried in vacuum to obtain the eggplant antioxidant extract.

[0018] The above-mentioned obtained extract was tested for antioxidant activity, and the detectio...

Embodiment 2

[0023] 1) Wash the fresh eggplant, cut it into slices, and then perform the first refining with a refiner according to the weight ratio of eggplant to 10% ethanol by weight of 1:5, and centrifuge the slurry with a centrifuge (4000r / min) , separate the residue and supernatant; the obtained residue is subjected to the second refining according to the weight ratio of eggplant and 10% ethanol in a weight ratio of 1:2, and after the slurry is allowed to stand for 30 minutes, it is centrifuged (4000r / min) to separate the residue and Supernatant, combined supernatant;

[0024] 2) AB-8 macroporous resin chromatography on the obtained supernatant, first eluted with pure water to sugar-free, then eluted with 10 times the resin volume and 100% ethanol, and collected the eluate;

[0025] 3) The obtained eluent is concentrated under reduced pressure and dried in vacuum to obtain the eggplant antioxidant extract.

[0026] After testing (the method is the same as in Example 1), the total an...

Embodiment 3

[0028] 1) Wash the fresh eggplant, cut it into slices, and then perform the first refining with a refiner according to the weight ratio of eggplant to 30% ethanol by weight of 1:6, and centrifuge the slurry with a centrifuge (1000r / min) , separate the residue and supernatant; the obtained residue is refined for the second time according to the weight ratio of eggplant to 30% ethanol by weight of 1:3. Supernatant, combined supernatant;

[0029] 2) HPD100 macroporous resin chromatography on the obtained supernatant, first eluted with pure water until sugar-free, then eluted with 3 times the resin volume and 90% ethanol, and collected the eluate;

[0030] 3) The obtained eluent is concentrated under reduced pressure and dried in vacuum to obtain the eggplant antioxidant extract.

[0031] After testing (the method is the same as in Example 1), the total antioxidant activity of the obtained eggplant antioxidant extract was 12896 (Trolox equivalent, mmol TE / g).

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PUM

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Abstract

The invention discloses a method for extracting antioxidant ingredients from an eggplant and a product. The method for extracting antioxidant ingredients from the eggplant comprises the following steps of: cutting the fresh eggplant into pieces; adding 0-30vol% ethanol pulp to the eggplant pieces; centrifuging the serous fluid; penetrating liquid supernatant through a non-polar macroporous resin column, washing the liquid supernatant until the liquid supernatant has no sugar; eluting the liquid supernatant by 40%-100vol% ethanol with volume 3-20 times that of the resin; concentrating and drying the eluant to obtain the eggplant antioxidant extract. The method disclosed by the invention is environment-friendly in extracting process and low in energy consumption; the total antioxidant activity of the extract is equivalent to that of ascorbic acid, and therefore, the method can be extensively applied to the fields including the food field, the medicine and health product field and the like.

Description

technical field [0001] The invention relates to a method for extracting antioxidant components in plants, in particular to a method and product for extracting antioxidant components from eggplant. Background technique [0002] Eggplant is the fruit of Solanum melongena L. in the family Solanaceae. The nutritional value of eggplant is very high, its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC, especially the sugar content is twice as high as that of tomato; in addition, eggplant fiber It also contains a certain amount of saponin, and contains richer Vpp in purple eggplant. Existing studies have shown that eggplant has the effects of anti-oxidation, anti-aging, lowering blood cholesterol, preventing and treating hypertension, coronary heart disease, and arteriosclerosis, and can be used in the fields of medicine, food and health products. However, there is no public report on the method of extracting antioxidant c...

Claims

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Application Information

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IPC IPC(8): C09K15/34
Inventor 黄永林李典鹏刘金磊陈月圆卢凤来颜小捷杨子明王磊曾健智
Owner GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
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