192 results about "Cyanidin" patented technology

The invention relates to a method for extracting cyaniding and belongs to the technical field of extracting natural medicaments. The method adopts the process of ultrasonic-assisted enzyme method extraction, flocculation, ultrafiltration, macroporous resin adsorption, nanofiltration condensation, spray drying and high-purity cyaniding. Compared with the traditional processes, the method has the advantages of overcoming the defects in the traditional processes, effectively improving the yield and the quality of the product, greatly lowering the consumption and the loss of the organic solvents,reducing energy consumption, lowering production cost, having practicability and progress and reaching the domestic leading level.

The invention relates to an anthocyanidin made from Vaccinium uliginosum L. and separation and purification methods thereof, which belong to the technology field of active component extraction and purification and functional food development. The content of anthocyanidin in Vaccinium uliginosum L. is 29.8-40%, wherein the content of malvidin accounts for 4.68-5.48% of the anthocyanidin; and antioxidant activity of the anthocyanidin is as 7.8-15 times as that of Vc. The preparation method includes pre-treating raw material, cold soaking and concentrating, purifying and concentrating, and freeze dying. The ultrasonic and microwave-assisted cold soaking method is employed for separation, and an AB-8 macroporous resin static-dynamic combined absorption purification method is employed. The invention provides an environmental friendly, high-efficiency and low-cost separation and purification technology of anthocyanidin made from Vaccinium uliginosum L., which maintains product bioactivity such as antioxidant property of product and ideal separation effect, establishes the basis for wide utilization of abundant resource of Vaccinium uliginosum L. and industrialized development promotion of a series of Vaccinium uliginosum L. health food, and embodies great economic benefit and social benefit in deep processing of the Vaccinium uliginosum L.

The invention provides a preparing method of purple corn cyanidin, using purple corn plant as material, first hydrolysis of material by cellulase, regulating pH value by citric acid in the hydrolysis process; then leaching by adding water and / or alcohol, or alcohol water solution in acidic environment which maintaining by citric acid leaching system; separating the leached material and collecting extracting solution; condensing the extracting solution as required to get purple corn cyanidin extracting solution; and, controlling temperature lower than 70 DEG C in whole manufacture process. Adding beta-cyclodextrin or maltodextrin, spray drying to get microcapsule product containing purple corn cyanidin. By using the method of this invention, purple corn cyanidin has high extractability, and obtained products at least contain more than six kinds of anthocyanin or derivant components thereof.

The invention provides a blueberry leaf health care beverage. The beverage comprises the following materials in weight portion: 30 to 50 portions of blueberry leaf, 10 to 30 portions of blueberry fruit, 5 to 10 portions of seabuckthorn fruit, 10 to 20 portions of rose hip and 10 to 20 portions of cordyceps militaris, and active ingredients of the materials are extracted by microwave technique to prepare the beverage. In all materials, vitamin C is abundantly contained, particularly, cyanidin composition and flavonoid contained in the blueberry leaf can delay ageing, improve the immunity of human body and obviously improve eyesight of people and has a plurality of physiological activities such as blood sugar and blood fat adjustment, and the like; the cyanidin composition is a natural bacteriostat, colorants and bacteriostats are not necessary to be added, and flavoring agents such as citric acid are not necessary to be added to regulate the acidity, which is more helpful to the health of human body. By the verification of experiments and the experience of people, the health care beverage is easily absorbed by human body and taken conveniently, and can obviously improve the eyestrain of human body; moreover, the health care beverage also has the characteristics of unique formula, reasonable composition, simple process, body building-up, remarkable function and the like.

The invention relates to a treatment method for enhancing stability of blueberry cyanidin. The treatment method comprises the following steps: extracting with a 0.5% trifluoroacetic acid (TFA) methanol solution, and sequentially purifying through an ion exchange resin column Amberlite XAD-7 and a Sephadex column Sephadex LH-20 to obtain a blueberry cyanidin refined substance; carrying out nutgall acylation reaction on the blueberry cyanidin refined substance and prepared triacetyl nutgall acyl chloride to introduce galloyl group with ortho-triphenolhydroxy group into the molecular structure, thereby obtaining the modified product nutgall acylated cyanidin. When high-performance liquid chromatography is used for determining the gallic acid amount generated after hydrolyzing the modified product, the nutgall acylation degree is 55-63%. The experiment proves that the stability of the modified product is obviously enhanced. The method for treating blueberry cyanidin is simple to operate, and has the advantages low cost, low pollution and high acylation degree. The molecular modification can enhance the primary characteristics of the blueberry cyanidin, so that the effects are enhanced; and multiple functional groups are introduced to endow the blueberry cyanidin with new physiological activity, thereby widening the application range.

The present invention relates to a natural red anthocyanidin cosmetic. It is prepared by using (by wt%) 0.5-30% of natural red anthocyanidin and 70-99.55% of cosmetic base material though a conventional process. The color of natural red anthocyanidin can be regulated according to its pH value which is 4-9.

The invention discloses a method for preparing a liquor from five coarse cereals, which uses the following raw materials in parts by weight: 1-10 parts of black corn, 1-6 parts of triticale, 0.5-1 part of black bean, 1-6 parts of black glutinous rice and 1-7 parts of sorghum. The method comprises the following specific preparation steps: soaking, performing primary raw material liquid-state fermentation, distilling, performing secondary mature material liquid-state fermentation and squeezing. The process method is unique, and innovatively combines the liquor process and the wine process. The brewed liquor is brilliant red and transparent in color and mellow in mouthfeel, is rich in cyanidin and selenium and has a high nutritive value, thus being a novel liquor combining the advantages of the liquor and the wine.

The invention relates to a method for extracting cyanidin from black bean peel, which comprises the following steps: A) after cleaning black bean peel, adding water and ethanol into the black bean peel to carry out extraction, thereby obtaining an extracting solution; B) carrying out centrifugal separation on the extracting solution to obtain a supernatant, carrying out trash extraction on the supernatant with a ceramic membrane to obtain a ceramic membrane permeation solution; C) concentrating the ceramic membrane permeation solution with an organic nanofiltration membrane to obtain a concentrated solution, and eluting the resin to obtain an eluate; and D) carrying out spray drying on the eluate to obtain the cyanidin. By adopting the centrifugal machine separation, membrane separation and resin integration technology, the invention can effectively lower the production cost, shorten the extraction separation time and enhance the product yield and product purity.