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A method for extraction and determination of polyphenols in black garlic

The technology of an extraction method and a determination method is applied in the field of extraction technology of black garlic components, which can solve the problems of long time for ultrasonic extraction, large amount of solvent consumption, low product purity and quality, etc., and achieves easy separation and purification, reduced conditions, high The effect of extraction rate

Active Publication Date: 2021-07-16
广东省阳春市信德生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The application of ultrasonic extraction method in the extraction process of polyphenols in black garlic has the advantages of simple and quick operation, low extraction temperature, high extraction rate, and the structure of the extract is not easy to be destroyed, but the problem is that it is affected by the ingredients of black garlic. Influenced by structure and structure, ultrasonic extraction takes a long time and consumes a large amount of solvent. The obtained crude extract is in a colloidal state, the separation and purification process is not easy to operate, and the purity and quality of the product are low.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0049] (1) Preparation of standard working solution: Accurately weigh 10 mg of gallic acid, and dilute it to a 100 mL volumetric flask with distilled water to obtain a standard working solution of 0.1 mg / mL;

[0050] (2) Draw a standard curve: draw the standard working solution 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6mL into a 10mL volumetric flask in sequence, add 0.5mL of Folin-Ciocalteu reagent, and add to each volumetric flask after 5 minutes 20wt% sodium carbonate solution 1.5mL, dilute to the mark with distilled water, transfer the solution after constant volume to a 10mL centrifuge tube, bathe in 75°C water for 10min, leave at room temperature for 2h, measure absorbance at 765nm. With gallic acid concentration as the abscissa and 765nm absorbance as the ordinate, a standard curve was drawn and regression analysis was performed.

[0051] (3) Determination of polyphenols in black garlic: take a certain amount of said black garlic polyphenol essence extract to a 10mL volumetric fla...

Embodiment 1

[0054] The present embodiment provides a kind of extraction method of polyphenols in black garlic, comprises the following steps:

[0055] (1) Pretreatment of black garlic: crush black garlic and sieve to obtain coarse particles of 60-80 mesh;

[0056] (2) Presoaking treatment of coarse particles: the coarse particles described in step (1) are put into hot water containing 8wt% calcium chloride and soaked, the volume-to-mass ratio of hot water to coarse particles is 15mL / g, and the hot water The temperature is 60°C, and the soaking time is 10 minutes to obtain the presoak solution;

[0057] (3) Rough extraction: add ethanol to the presoak described in step (2), make the concentration of ethanol be 20wt%, carry out ultrasonic treatment, temperature is 30 ℃, the time is 30min, add a small amount of pectinase behind, make fruit The concentration of gelatinase is 3wt%, and then moved to a centrifuge device for centrifugation, the centrifugation temperature is 20°C, and the time i...

Embodiment 2

[0062] The present embodiment provides a kind of extraction method of polyphenols in black garlic, comprises the following steps:

[0063] (1) Pretreatment of black garlic: crush black garlic and sieve to obtain coarse particles of 60-80 mesh;

[0064] (2) Presoaking treatment of coarse particles: the coarse particles described in step (1) are put into hot water containing 15wt% magnesium sulfate for soaking, the volume-to-mass ratio of hot water and coarse particles is 30mL / g, the The temperature is 70°C, and the soaking time is 4 minutes to obtain the presoak solution;

[0065] (3) rough extraction: add ethanol to the presoak solution described in step (2), make the concentration of ethanol be 40wt%, carry out ultrasonic treatment, temperature is 50 ℃, and the time is 15min, adds a small amount of pectinase behind, makes fruit The concentration of gelatinase is 5wt%, and then moved to a centrifuge device for centrifugation, the centrifugation temperature is 25°C, and the ti...

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Abstract

The invention relates to a technology for extracting components of black garlic, in particular to a method for extracting and measuring polyphenols in black garlic. A method for extracting polyphenolic substances in black garlic, the extraction includes pretreatment of black garlic, presoaking of coarse particles, rough extraction, refining, and drying steps. In the present invention, before conventional ultrasonic treatment, the coarse Particles are pre-soaked, and a specific concentration of inorganic salts is introduced into the pre-soaked hot water, which effectively shortens the time of ultrasonic treatment, reduces the temperature of ultrasonic treatment, reduces the amount of solvent used, and at the same time ensures that the polyphenols are relatively High extraction rate, product purity and quality. In addition, the present invention further improves the purity and quality of the product by adopting specific techniques and conditions such as centrifugal separation, refining, and drying.

Description

technical field [0001] The invention relates to a technology for extracting components of black garlic, in particular to a method for extracting and measuring polyphenols in black garlic. Background technique [0002] Black garlic is fresh raw garlic, a new type of garlic product processed through cleaning, enzymatic, ripening, drying and other processes. It not only removes the original pungent smell of garlic, but also has more functional activities Compared with raw garlic, the water and fat content of black garlic is significantly reduced, the content of protein, sugar, and vitamins is more than twice that of ordinary garlic, and the content of trace elements such as potassium, magnesium, iron, and zinc is significantly increased. The black garlic processed from ordinary garlic by fermentation technology not only improves the nutritional value, but also changes the chemical composition in the process of enzymatic browning and Maillard reaction. The original active substa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8962A61P39/06A61P9/12A61P3/06A61P37/04G01N21/31
CPCA61K36/8962A61K2236/15A61K2236/331A61K2236/333A61K2236/51A61K2236/53A61K2236/55A61P3/06A61P9/12A61P37/04A61P39/06G01N21/31
Inventor 刘姗
Owner 广东省阳春市信德生物科技发展有限公司
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