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Cocoa polyphenol extraction and enrichment preparation method

A technology for enrichment and extraction, which is applied in the field of extraction technology and macroporous resin purification technology, can solve the problems of low utilization, high cost, and low recovery rate of cocoa polyphenols, and achieve simple process flow, improved recovery rate and Content, suitable for industrial amplification effect

Inactive Publication Date: 2017-08-04
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has also obtained the cocoa polyphenol extract, the cost of materials used such as gel filtration column is higher; and the solvent used contains low toxicity, which cannot be directly applied to food, and needs to be removed; the recovery rate of cocoa polyphenol (41 % ) is low, and the utilization is small; the mass percentage of cocoa polyphenols is about 55%
It can be seen that this method fails to obtain polyphenols with high recovery and high content

Method used

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  • Cocoa polyphenol extraction and enrichment preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Extraction of cocoa polyphenols: crush 100.0 g of unfermented and unroasted cocoa beans. According to the solid-liquid ratio of 1:5, 20% ethanol solution was added to the crushed cocoa beans, heated to 70°C and stirred for 1 h, the extraction was repeated twice, and the extracts were combined. Concentrate the extract under reduced pressure to remove the solvent ethanol, dilute with water to a concentration of 6 mg / ml sample solution, and centrifuge to remove insoluble matter in the filtrate.

[0031] Sample loading adsorption: wash the pretreated LX-17 macroporous resin with pure water for 3 BV (column bed volume, the same below), add cocoa bean sample solution, and the sample loading speed is 1.6 BV / h for adsorption. After loading the sample, rinse the column 2 BV with pure water. Collect the effluent and pure water eluate.

[0032] Gradient elution: After the LX-17 resin is loaded and adsorbed, it is eluted with 10% ethanol solution for 3 BV, 50% ethanol solution fo...

Embodiment 2

[0035] Extraction of cocoa polyphenols: crush 100.0 g of unfermented and unroasted cocoa beans. Add 70% ethanol solution to the crushed cocoa beans according to the solid-liquid ratio of 1:30, heat to 75°C and stir for leaching for 3 h, repeat the extraction 3 times, and combine the extracts. Concentrate the extract under reduced pressure to remove the solvent ethanol, dilute with water to a concentration of 6 mg / ml sample solution, and centrifuge to remove insoluble matter in the filtrate.

[0036] Sample loading and adsorption: Rinse the pretreated LX-17 macroporous resin with pure water for 3 BV, add cocoa bean sample solution, and the sample loading speed is 1.6 BV / h for adsorption. After loading the sample, wash the column with pure water for 1 BV. Collect the effluent and pure water eluate.

[0037] Gradient elution: After the LX-17 resin is loaded and adsorbed, it is eluted with 10% ethanol solution for 5 BV, 50% ethanol solution for 8 BV, 90% ethanol solution for 4 B...

Embodiment 3

[0040] Extraction of cocoa polyphenols: 2.0 kg of unfermented and unroasted cocoa shells were pulverized. According to the solid-liquid ratio of 1:10, 50% ethanol solution was added to the pulverized cocoa shell, heated to 80°C and stirred for 1.5 h, and the extraction was repeated 3 times, and the extracts were combined. Concentrate the extract under reduced pressure to remove the solvent ethanol, dilute with water to a concentration of 6 mg / ml sample solution, and centrifuge to remove insoluble matter in the filtrate.

[0041] Sample loading adsorption: Rinse the pretreated LX-17 macroporous resin with pure water for 2 BV, add cocoa shell sample solution, and the sample loading speed is 1.6 BV / h for adsorption. After loading the sample, rinse the column 2 BV with pure water. Collect the effluent and pure water eluate.

[0042] Gradient elution: After the LX-17 resin is loaded and adsorbed, it is eluted with 10% ethanol solution for 4 BV, 50% ethanol solution for 6 BV, 90% ...

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Abstract

The invention discloses a cocoa polyphenol extraction and enrichment preparation method which comprises the following steps: (1) crushing a cocoa raw material; (2) soaking the crushed cocoa raw material by using an ethanol-water solution as an extracting solution, heating to 70-85 DEG C, carrying out extraction, and removing ethanol in an extracting solution after the extraction is finished; (3) standing and filtering the extracting solution, diluting a filtrate with water, and centrifuging to remove insoluble substances in the filtrate to obtain sample loading liquid; (4) loading the sample loading liquid onto pretreated macroporous resin, eluting the macroporous resin by adopting a gradient method, and collecting an eluent; and (5) carrying out drying treatment on the eluent to obtain enriched cocoa polyphenol. By adopting the cocoa polyphenol extraction and enrichment preparation method, higher recovery rate and content of polyphenol can be obtained at the same time, the operation process is simple, a solvent can be recycled, the environment is little polluted, the raw material cost is low, the separation process is efficient, and the cocoa polyphenol extraction and enrichment preparation method is suitable for industrial product in a large scale.

Description

technical field [0001] The invention relates to a cocoa polyphenol extraction and enrichment preparation method, in particular to an extraction process and a macroporous resin purification process, and belongs to the technical field of food engineering. Background technique [0002] Cocoa is an evergreen small tree of the Sycamore family. It is native to the tropical rainforest in the upper reaches of the Amazon River in South America and is a typical crop in hot and humid areas. It is mainly distributed in relatively narrow areas within 100 north and south latitudes of the equator, and spread to Southeast Asia in the 17th and 18th centuries. At present, cocoa has been grown in more than 60 countries and regions in the world, mainly in tropical regions such as Venezuela, Brazil, and Ghana. Cocoa, tea and coffee are known as the world's three major beverage plants. Cocoa is well known not only for its sweet taste, but also for its health benefits. Studies have shown that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
CPCA23V2002/00A23V2250/2132
Inventor 钟嘉伦曾令峰阎卫东
Owner ZHEJIANG UNIV
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