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Method for improving purity of mogroside V in mogroside

A technique for mogroside and mogroside, which is applied in the field of improving the purity of mogroside V in mogroside, can solve the problems of unsatisfactory deodorization and decolorization effect, low purity of monomer glycosides, dark pink mogroside, and the like. Improve appearance and taste, white color, sweet and long after effect

Active Publication Date: 2016-01-06
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many methods for extracting mogroside, but due to the raw material itself, the effect of deodorization and decolorization during the extraction process is not ideal. The purity of Glycoside V is not high, so it is not suitable for the requirements of industrial sweeteners

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0044] The preparation method of the dried Luo Han Guo is as follows: fresh Luo Han Guo is baked at a temperature of 45-50°C for 12-14h, then heated to 65-70°C, baked for 22-24h, then cooled to 50-55°C, baked When the water content is less than 10%, dried Luo Han Guo is obtained.

[0045] Step 3) The acid solution is a citric acid solution with a concentration of 2-2.5% or a hydrochloric acid solution with a concentration of 1mol / L.

[0046] Step 5) The column loading amount of the HPD750 macroporous adsorption resin is 1 / 10-1 / 9 of that of the Luo Han Guo raw material.

[0047] Step 7) The column loading amount of the D280 macroporous resin is 1 / 40-1 / 38 of that of Luo Han Guo raw material.

[0048] Step 8) The column loading amount of the D392 macroporous resin is 1 / 40-1 / 38 of that of Luo Han Guo raw material.

Embodiment 1

[0050] A method for improving the purity of mogroside V in mogroside, comprising the following steps:

[0051] 1) Extraction: Crushing the raw material of Luo Han Guo (ripe fresh Luo Han Guo or dried Luo Han Guo), and then mixing the crushed raw material with ethanol with a volume concentration of 30% in a weight ratio of 1:10, at a temperature of 70°C, using The three-stage single-tank extraction method extracts for 45 minutes, filters to obtain an extract containing monomeric glycoside V, and cools the extract to 25°C;

[0052] 2) Pre-concentration: the above-mentioned cooled extract is concentrated to 1 / 5 of the volume of the extract by a single-effect vacuum evaporator to obtain a concentrate;

[0053] 3) Enzymolysis: Add citric acid solution with a concentration of 2% to the above concentrated solution, adjust the pH of the concentrated solution to 4.0, then add Brewers Compass compound enzyme, the added amount of the compound enzyme is 0.6‰ of the weight of the concentra...

Embodiment 2

[0063] A method for improving the purity of mogroside V in mogroside, comprising the following steps:

[0064] 1) Extraction: Crushing the raw material of Luo Han Guo (ripe fresh Luo Han Guo or dried Luo Han Guo), and then mixing the crushed raw material with ethanol with a volume concentration of 35% in a weight ratio of 1:9, at a temperature of 75°C, using The three-stage single-tank extraction method extracted for 60 minutes, filtered to obtain an extract containing Mogroside V, and cooled the extract to 30°C;

[0065] 2) Pre-concentration: the above-mentioned cooled extract is concentrated to 1 / 4 of the volume of the extract by a single-effect vacuum evaporator to obtain a concentrate;

[0066] 3) Enzymolysis: Add citric acid solution with a concentration of 2.5% to the above concentrated solution, adjust the pH of the concentrated solution to 4.5, then add BrewersCompass compound enzyme, the added amount of the compound enzyme is 0.5‰ of the weight of the concentrated sol...

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Abstract

The invention discloses a method for improving the purity of mogroside V in mogroside. Fresh siraitia grosvenorii or dried siraitia grosvenorii serves as raw materials. The method includes the steps of 1, extraction, 2, preconcentration, 3, enzymolysis, 4, primary filtering, 5, resin adsorption and elution, 6, concentration and secondary filtering, 7, resin column desalting, 8, resin column decoloring, 9, further activated carbon decoloring, and 10, sterilization and drying. An adsorption column is used for adsorbing main effective substances in feed liquid, eluant is used for eluting the effective substances on the adsorption column, finally, the foreign smell of the eluant is removed through desalting resin, pigment is removed through decoloring resin, impurities are further removed through activated carbon adsorption, and the product is obtained after sterilization and drying. The final product is snow white, free of foreign smells, fresh and sweet in taste, lasting in later sweetness, similar to white granulated sugar and capable of being applied to sugar substitute products and weight loss and healthcare food, the sweetness is 500-1000 times that of granulated sugar, and meanwhile the calory is almost 0.

Description

technical field [0001] The invention relates to the field of grosvenoria processing, in particular to a method for improving the purity of mogroside V in mogroside. Background technique [0002] Mogroside, also known as mogroside, is extracted from the special economic plant in Guangxi - Luo Han Guo. Its sweetness is 300 times that of sucrose, and its calories are zero. Constipation, diabetes, etc. have preventive effects. [0003] The monomer glycoside V in mogroside is the main sweet component of mogroside. At present, there are many methods for extracting mogroside, but due to the raw material itself, the effect of deodorization and decolorization during the extraction process is not ideal. The purity of glucoside V is not high, so it is not suitable for the requirements of industrial sweeteners. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a method that can effectively remove th...

Claims

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Application Information

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IPC IPC(8): C07J17/00
Inventor 刘晴云陈宏坤
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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