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Coarse cereal step-by-step programmed extraction method and application thereof

An extraction method and a technique for miscellaneous grains, which are applied in the fields of food engineering technology and biology, and can solve problems such as the inability to establish a dose-effect relationship

Inactive Publication Date: 2021-04-09
PEKING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The component content obtained by using a single polar solvent must be less than its true content in miscellaneous grains, so the dose-effect relationship of this component cannot be established

Method used

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  • Coarse cereal step-by-step programmed extraction method and application thereof
  • Coarse cereal step-by-step programmed extraction method and application thereof
  • Coarse cereal step-by-step programmed extraction method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The step-by-step programmed extraction method of embodiment 1 miscellaneous grain powder

[0041] The flow chart of step-by-step programmed extraction process of miscellaneous grain powder is as follows: figure 1 shown.

[0042] (1) Pulverization of miscellaneous grains: the miscellaneous grains are crushed by a multifunctional pulverizer and passed through a 60-mesh sieve to make miscellaneous grain powder with a particle size of less than 0.3 mm;

[0043] (2) the extraction of the first step water extract (as figure 2 Shown): Weigh a certain amount of grain powder dried to constant weight and place it in a 250ml Erlenmeyer flask with a stopper, add double distilled water, mix well, and then cover the plug; place it in a water bath constant temperature oscillator for incubation; the incubation is over Finally, transfer the miscellaneous grain suspension in the Erlenmeyer flask to a 50ml centrifuge tube, and centrifuge at 4000r / min for 15min at 4°C; draw the supernat...

Embodiment 2

[0047] Embodiment 2 step-by-step programmed extraction process of buckwheat

[0048] The method is consistent with that described in Example 1.

[0049] The conditions and levels of buckwheat water extraction, alcohol extraction and n-hexane extraction process are shown in Table 1, according to three factors and three levels L9 (3 3 ) table for experiments, with the quality of the extract as an investigation index, optimize the extraction process parameters; buckwheat step-by-step extraction steps are: first carry out water extraction orthogonal design experiments to obtain the optimal water extraction process, and then use the optimal water extraction residue as raw material, Optimize the alcohol extraction process by orthogonal design, finally use the optimal alcohol extraction process to obtain the alcohol extract residue, then optimize the normal hexane extraction process by orthogonal design; the conditions and levels of the orthogonal design are consistent as described i...

Embodiment 3

[0053] Example 3 Step-by-step programmed extraction process of barley

[0054] The method is consistent with that described in Example 1 and Example 2, and the conditions and levels of the orthogonal design are consistent with those described in Table 1 in Example 2.

[0055] Through the range analysis, the optimal conditions for water extraction of barley are obtained as temperature 90°C, extraction time 2h, solid-liquid ratio of 1:20 (g / ml), and the optimal conditions for alcohol extraction are temperature 70°C, extraction time 5h, solid-liquid ratio The ratio is 1: 50 (g / ml); the optimal conditions for n-hexane extraction are temperature 60°C, extraction time 10min, and the ratio of solid to liquid is 1: 10 (g / ml); the obtained water extract is off-white powder, water extraction The yield was 6.82%; the alcohol extract was light yellow solid, and the extraction yield was 4.66%; the n-hexane extract was colorless oil, and the extraction yield was 0.13%.

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Abstract

The invention belongs to the field of food engineering technology and biotechnology. The invention discloses a coarse cereal step-by-step programmed extraction method and application thereof, which are used for obtaining all soluble substances of coarse cereals and determining components and contents of the soluble substances. The coarse cereals comprise but are not limited to buckwheat, peas and coix seeds. According to the invention, the solvents used in the step-by-step programmed extraction of coarse cereals are successively a polar aqueous solvent, a semi-polar solvent ethanol and non-polar n-hexane, wherein the residue extracted in the previous step is used as the raw material for the next step of extraction. The invention discloses the step-by-step extraction process of three coarse cereals, namely buckwheat, pea and coix seed, wherein the yield is highest, soluble full components of the coarse cereals can be obtained, and reliable material guarantee is provided for establishing a quantitative relation between coarse cereal components and biological efficacy. The method has important guiding significance for reasonably eating the coarse cereals.

Description

technical field [0001] The invention relates to a step-by-step programmed extraction process of miscellaneous grains and its characteristics, which are used to obtain all soluble matter of miscellaneous grains, clarify its composition and content, and provide reliable material guarantee for establishing the dose-effect relationship between miscellaneous grain nutrients and biological efficacy, belonging to food engineering technology and biotechnology fields. Background technique [0002] Miscellaneous grains mainly refer to grain and bean crops other than the five major crops such as rice, corn, wheat, soybean, and potato, mainly including buckwheat, barley, peas, oats, and barley. Miscellaneous grains are characterized by short growth cycle, small planting area and special planting area. Compared with refined flour and rice, the nutritional components of miscellaneous grains are more in line with the human body's intake ratio, and have high nutritional value. They are fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/28G01N30/02G01N30/06
CPCG01N1/28G01N30/02G01N30/06
Inventor 谢英王军波张展刘思奇闫百艺马爽
Owner PEKING UNIV
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