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Method for extracting anthocyanin from suaeda salsa

An extraction method, the technology of pentacyanin, which is applied in the direction of chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of low extraction rate and low purity of products, so as to improve the extraction rate, improve the purity, and prevent degradation Effect

Inactive Publication Date: 2018-01-16
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current studies have confirmed that Suaeda salsa is rich in anthocyanins. The prior art often uses a solvent method to extract anthocyanins from Suaeda salsa, but the extraction rate of the product obtained by using the solvent method to extract anthocyanins is low. low purity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] A method for extracting Suaeda salina anthocyanins, comprising the following steps:

[0026] (1) Raw material pretreatment: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of solid to liquid 1:5-1:10, and perform flash extraction (extraction time is 1.5min, The extraction temperature is 40°C, the extraction voltage is 180v), filtered, and the supernatant and precipitate are collected respectively;

[0027] (2) Primary fermentation: get the sediment collected in step (1), add deionized water according to the ratio of material to liquid ratio of 1:5, and add composite strain a of 1% of sediment weight (Streptococcus thermophilus and Bulgaricus bulgaricus according to mass ratio of 0.3:0.1), adjust the temperature to 25°C, and ferment for 12 hours to obtain the fermentation mixture a;

[0028] (3) Secondary fermentation: in the fermentation mixture a of step (2), add the compound strain b of fermentation mixture a weight 0.5% (Baci...

example 2

[0033] A method for extracting Suaeda salina anthocyanins, comprising the following steps:

[0034] (1) Raw material pretreatment: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:8, and perform flash extraction (extraction time is 2min, extraction temperature is 45°C , the extraction voltage is 190v), filtered, and the supernatant and sediment were collected respectively;

[0035] (2) Primary fermentation: get the precipitate collected in step (1), add deionized water according to the ratio of material to liquid ratio of 1:8, add compound strain a of 1.5% of the weight of the precipitate (Streptococcus thermophilus and Bulgaricus bulgaricus according to mass ratio of 0.3:0.5), adjust the temperature to 30°C, and ferment for 24 hours to obtain the fermentation mixture a;

[0036] (3) Secondary fermentation: in the fermentation mixture a of step (2), add the compound strain b of fermentation mixture a weight 0.8% ...

example 3

[0041] A method for extracting Suaeda salina anthocyanins, comprising the following steps:

[0042](1) Raw material pretreatment: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of solid to liquid 1:10, and perform flash extraction (extraction time is 3.5min, extraction temperature is 58 ℃, the extraction voltage is 205v), filter, and collect the supernatant and precipitate respectively;

[0043] (2) Primary fermentation: get the precipitate collected in step (1), add deionized water according to the ratio of material to liquid ratio of 1:8, add compound strain a of 2.5% of the weight of the precipitate (Streptococcus thermophilus and Bulgaricus bulgaricus according to mass ratio of 0.7:1.2), adjust the temperature to 35°C, and ferment for 40 hours to obtain the fermentation mixture a;

[0044] (3) Secondary fermentation: in the fermentation mixture a of step (2), add the compound strain b of fermentation mixture a weight 0.8% (Bacillu...

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Abstract

The invention relates to the technical field of plant extracting, in particular to a method for extracting anthocyanin from suaeda salsa. The method comprises the following steps of flash type pre-extracting, primary fermenting, secondary fermenting, subcritical extracting, purifying, drying, and the like. The extracting method has the advantage that the extracting rate and purity of the anthocyanin product from the suaeda salsa can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of anthocyanin extraction, in particular to a method for extracting Suaeda salina anthocyanins. Background technique [0002] Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments that widely exist in plants. They belong to flavonoids and mostly exist in the form of glycosides, also known as anthocyanins. As a natural food coloring, anthocyanins are safe, non-toxic, rich in resources, and have certain nutritional and pharmacological effects. They have great application potential in food, cosmetics, and medicine. Anthocyanins have strong antioxidant capacity , can eliminate free radicals in the human body, protect healthy cells, activate aging cells, improve human vitality, and have obvious anti-cancer and anti-cancer effects. Therefore, how to extract anthocyanins from plants has become a research focus. [0003] Suaeda salsa is a typical true halophyte, which is widely dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C09B61/00C09B67/54
Inventor 王胜
Owner WEIFANG YOURONG IND
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