Extraction and preparation technology of apple polyphenols

Abstract

The invention relates to an extraction and preparation technology of apple polyphenols. According to the extraction and preparation technology, apple residues as a raw material are dried, smashed, infused, hydrolyzed with cellulase and pectinase and extracted under the help of ultrasonic waves, the powdered apple polyphenols are obtained through filtration, low-temperature evaporation and concentration, freeze drying and low-temperature smashing, and finally, packaging is conducted. The total process that the apple polyphenols are extracted and prepared with the apple residues as the raw material is expounded; when the apple polyphenols are prepared by using the technology, the active substance extracting rate is high, the cost is low, and through the processes of low-temperature evaporation and concentration, freeze drying and low-temperature smashing, the inherent color and flavor and natural active components of the apple polyphenols are reserved to the greatest extent. When the apple polyphenols are prepared by using the technology, the cost is reduced, and the problems that when the apple polyphenols are extracted from the apple residues, the extracting effect is poor or the cost is high, and the apple polyphenols are browned at high temperature are solved. The extraction and preparation technology has the advantages that the extracting effect is good, the converting efficiency is high, application is wide and fewer resources are wasted.

Description

Technical field [0001] The invention relates to an apple polyphenol, in particular to an extraction and preparation process of apple polyphenol using apple pomace as a raw material. Background technique [0002] Apples are rich in plant fiber, sugar, minerals, malic acid, vitamins, protein and polyphenols. Apple polyphenols is the general term for polyphenols contained in apples. It is a pure natural antioxidant extracted from apples. Its main components are flavonoids, including chlorogenic acid, caffeic acid, coumaric acid, and ferulic acid. , Myricetin, quercetin and phloretin, etc. In recent years, a large number of studies have shown that many biological activities of apple polyphenols are more than 100 times higher than that of tea polyphenols. Its antioxidant capacity is 50 times that of VE and 20 times that of VC. It can quickly remove DPPH free radicals and OH in the body. Free radicals have a variety of pharmacological effects including anti-aging, anti-tumor, anti-mu...

AI Technical Summary

Problems solved by technology

[0004] Apple pomace, as the leftovers produced after squeezing the juice in the fruit juice factory, still contains rich polyphenolic compounds, and it is discarded as waste residue, causing great pollution to the environment and serious waste of resources; It is very necessary to extract and prepare apple polyphenols with high conversion efficiency, wide application, and reduced waste of resources