CN103251703B - Method for extracting anthocyanidin from plants - Google Patents
Method for extracting anthocyanidin from plants Download PDFInfo
- Publication number
- CN103251703B CN103251703B CN201310203292.4A CN201310203292A CN103251703B CN 103251703 B CN103251703 B CN 103251703B CN 201310203292 A CN201310203292 A CN 201310203292A CN 103251703 B CN103251703 B CN 103251703B
- Authority
- CN
- China
- Prior art keywords
- anthocyanidin
- product
- petal
- grinding
- roseleaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 229930014669 anthocyanidin Natural products 0.000 title claims abstract description 52
- 235000008758 anthocyanidins Nutrition 0.000 title claims abstract description 52
- 150000001452 anthocyanidin derivatives Chemical class 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims description 19
- 241000628997 Flos Species 0.000 claims description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000010453 quartz Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 21
- 238000001035 drying Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 34
- 241000196324 Embryophyta Species 0.000 description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 239000002671 adjuvant Substances 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 241000208688 Eucommia Species 0.000 description 7
- 229930003944 flavone Natural products 0.000 description 6
- 235000011949 flavones Nutrition 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000003556 assay Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- -1 flavone compound Chemical class 0.000 description 4
- 150000002213 flavones Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000005637 Brassica campestris Nutrition 0.000 description 1
- 241001301148 Brassica rapa subsp. oleifera Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241000050051 Chelone glabra Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005819 Magnolia denudata Species 0.000 description 1
- 235000016094 Magnolia denudata Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 240000008254 Rosa chinensis Species 0.000 description 1
- 235000000664 Rosa chinensis Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 206010062198 microangiopathy Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 230000024053 secondary metabolic process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention belongs to the technical field of pigment extraction, and in particular relates to a method for extracting anthocyanidin from plants. The method comprises the following steps of: selecting plant raw materials from which impurities are removed, drying the plant raw materials in the shade and then crushing the plant raw materials, and simultaneously, adding an accessory to the crushed plant raw materials, thereby obtaining a product containing active ingredients such as anthocyanidin, wherein the accessory is a material for preventing the product from deteriorating. The method provided by the invention is simple, low in cost, and suitable for industrial and domestic production; and the prepared product is safe and non-toxic, and meets the requirements of people on the anthocyanidin product.
Description
Technical field
The invention belongs to technical field of pigment extraction, particularly relate to a kind of method extracting anthocyanidin from plant.
Background technology
Anthocyanidin is the active skull cap components be extensively present in plant, and comprise the compositions such as flavone compound, flavonoid, carotenoid, beet pigments, good water solubility, is mainly present in the vacuole of cell.
Anthocyanidin is a kind of natural antioxidant, has important medical health care effectiveness.Anthocyanidin (flavonoids) is plant secondary metabolism product, the anti-aging and nutritive supplement of pure natural, large quantifier elimination shows that anthocyanidin is the most effective antioxidant that mankind nowadays finds, antioxygenic property is higher than VC 20 times, exceed 50 times than VE, it acts on the efficiency of human body up to 100%, within 20 minutes after human body is taken, can diffuse in blood, energy high-efficient cleaning, except the superoxide radical in organism, prevents cell carcinogenesis.Anthocyanidin is called as in Europe " oral cosmetics for skin ", effectively can prevent the generation of wrinkle of skin, can maintain normal cell linkages and blood vessel stable, capillary circulation and blood flow can be strengthened, and then reach effect of delay skin aging.Simultaneously anthocyanidin energy vision enhancing, anti-eye strain, delay cranial nerve aging, strengthen cardio-pulmonary function, prevention senile dementia, and have the microangiopathy that diabetes cause and alleviate and the effect for the treatment of.
The mankind take in anthocyanidin can only by diet approach, but anthocyanidin used mostly is synthetic dyestuff or virose chemical solvent extraction acquisition in food industry at present, gained anthocyanidin is caused nearly all to have toxicity in various degree, long-term edible meeting cause serious harm to health of human body, and it is high to extract high-purity anthocyanidin cost, causes the price of high-purity anthocyanidin product on market high.In China, especially adult male, the absorption wretched insufficiency of anthocyanidin, considerably increases the incidence probability of andrology's prostatitis (cancer), and under many circumstances, due to the existence of the factors such as sensory difference, causes people to produce anthocyanidin product and repel sense.
Therefore, how to provide a kind of with low cost, safety non-toxic and the anthocyanidin product of good mouthfeel, the demand meeting people is a problem demanding prompt solution of health-product market.
Summary of the invention
in order to overcome prior art deficiency, the invention provides a kind of method extracting anthocyanidin from plant, the inventive method is simple, easy to operate, raw material is cheap and easy to get, and obtained anthocyanidin product safety is nontoxic, long shelf-life, attractive color, good mouthfeel, meets the demand of people.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
From plant, extract a method for anthocyanidin, step is as follows: choose the plant material after remove impurity, to its process of drying in the shade, is then pulverized, and adds adjuvant wherein simultaneously, obtains the product containing effective ingredient such as anthocyanidin; Described adjuvant is the material preventing product deterioration.
Preferably, described plant material be the genitals of the plants such as Fructus Pruni, Flos persicae, Magnolia denudata, Flos Camelliae Japonicae, eucommia Bark male flower, Chinese rose, Flos Rosae Rugosae, Paeonia suffruticosa, Brassica campestris L, Bulbus Lilii or other contain the plant tissue of anthocyanidin.
Preferably, described drying in the shade is treated to the plant material after by remove impurity and cleans, and then to complete 3 ~ 8s with steam or boiling water, and drying to percentage of water loss is 5 ~ 10%, maybe the plant material after cleaning directly is dried to percentage of water loss be 5 ~ 10%; Described pulverizing the plant material after processing that dries in the shade is carried out Crushing of Ultrafine, micronizing or lyophilization pulverize.
Preferably, one or more grinding modes in artificial or mechanical lapping, ultrasonic grinder or super micron mill are adopted to pulverize the plant material after process of drying in the shade.
Preferably, one or more grinding modes in artificial or mechanical lapping, ultrasonic grinder or super micron mill are adopted to pulverize the plant material after drying in the shade.
Preferably, the apparatus pulverizing plant material is made up of metal, pottery, quartz or nano material.
Preferably, the apparatus pulverizing plant material is made up of quartz.
Preferably, the weight ratio of adjuvant and plant material is 3-10:1, described adjuvant is after alkali one or more mixing wherein of the sugar of high concentration, the salt of high concentration, the acid of high concentration or high concentration, reaches inhibitory enzyme activity and microbial activity and prevents the mixture that in product, effective ingredient decomposes.
Preferably, described sugar is the mixture of one or more of sucrose, glucose, fructose, xylitol, Mel or other raw materials sugar and sugar prod thereof; Salt is the mixture of one or more in sodium chloride, magnesium chloride or potassium chloride; Acid be acetic acid, fruit acid or aqueous solution pH value lower than 7 acidic materials; Alkali be sodium carbonate, sodium bicarbonate or aqueous solution pH value higher than 7 alkaline matter.
Preferably, the environment product containing effective ingredient such as anthocyanidin of gained being placed in low-temperature dark is preserved.
During pulverizing, plant material is positioned over put into and pulverizes apparatus, it is fully pulverized, grinds to form serosity.Wherein the ratio of plant material and adjuvant is 1:3-10, can add in plant material by disposable for adjuvant according to the ratio of setting, both together pulverize, grind, and also can gradation add or add wherein after pulverizing at plant material in the process of the pulverizing of plant material, grinding.By the enforcement of technique scheme, the product containing anthocyanidin can be obtained, and keep the original color and luster of petal.If expect red anthocyanidin product, can add the acid flux material of anthocyanidin bulk product 0.2 ~ 1.0 times, as acetic acid, anthocyanidin product is red color intensification along with the increase of acid flux material consumption; If expect blue anthocyanidin product, can add the basic solvent of anthocyanidin bulk product 0.2 ~ 1.0 times, as sodium bicarbonate, anthocyanidin product is blue color intensification along with the increase of basic solvent consumption.Then anthocyanidin product is placed shady and cool backlight place to store, the number of the amount that storage time and the adjuvant of anthocyanidin product add is directly proportional, and storage time is 1 year.
Compared with prior art, tool has the following advantages in the present invention:
1) method is simple, and easy to operate, the lapping device of use is conveniently easy to get, and described method not only may be used for suitability for industrialized production, also can be used for the preparation of the anthocyanidin product of family;
2) with low cost, used plant material and adjuvant simple and easy to get, facilitate the family manufacture of anthocyanidin product, reduce further the price of anthocyanidin product, meet the demand of low-income groups to anthocyanidin;
3) prepare anthocyanidin product color by the inventive method gorgeous changeable, more can allocate the mouthfeel of product according to demand, safety non-toxic, the shelf-life is longer.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.But protection scope of the present invention is not limited to following concrete operations example, all technology contents identical or equivalent with the present invention all fall within the scope of protection of the present invention.
embodiment 1
Get Flos Pruni petal 100g, sucrose 300g and alimentary acetic acid 100ml after remove impurity.
1) described Flos Pruni petal is cleaned, get 20g and put into colloid mill, and add 60g sucrose wherein, it is fully pulverized with quartzy mortar, grinds, and in the process of grinding, add sucrose and the Flos Pruni petal of surplus, pulverize, be ground to Flos Pruni petal particle diameter at below 0.01mm, sucrose fully dissolves, and described process is all at room temperature carried out.
2) by the 1st) step gained grinding afterproduct loads in brown bottle, rinse the 1st with the acetic acid of 50ml) quartzy mortar, rinse twice altogether, obtain flushing liquor, and being loaded in same brown bottle, abundant mix homogeneously, obtains the red product containing anthocyanidin, be placed in the environment of lucifuge, 4 DEG C of stored refrigerated.
Prepare the assay value that gained contains total flavones in the product of anthocyanidin in the present embodiment and be about 2.366%.
embodiment 2
Get the eucommia Bark male flower 1kg after remove impurity and edible salt 3kg.
1) after described eucommia Bark male flower being cleaned, getting 0.2 kg drops in colloid mill, and add 0.6kg edible salt wherein, it is fully pulverized with colloid mill, grinds, and in the process of grinding, add edible salt and the eucommia Bark male flower of surplus, pulverize, be ground to eucommia Bark male flower particle diameter at below 0.01mm, edible salt fully dissolves, and described process is all at room temperature carried out.
2) by the 1st) step gained grinding afterproduct loads in brown bottle, and abundant mix homogeneously, obtains the product containing anthocyanidin, is placed in the environment of lucifuge, 4 DEG C of stored refrigerated.
Eucommia Bark male flower in the present embodiment has effect of kidney invigorating and YANG supporting, and according to the theory of Chinese medical science of salty flavor entering the kidney warp, employing Sal is adjuvant, enhances the absorption of human body to effective ingredient in eucommia Bark male flower.
Prepare the assay value that gained contains total flavones in the product of anthocyanidin in the present embodiment and be about 1.218%, total amino acids content is about 5.181%.
embodiment 3
Get Fructus Kaki petal 0.2kg, sucrose 0.6kg and maltose 500ml after remove impurity.
1) cleaned by described Fructus Kaki petal, with liquid nitrogen freezing, then put into grinding and crushing machine with sucrose simultaneously, be fully crushed to Fructus Kaki petal particle diameter at below 0.01mm, sucrose fully dissolves, and described process is all at room temperature carried out.
2) by the 1st) step gained grinding afterproduct loads in brown bottle, adds maltose, abundant mix homogeneously, obtain the product containing anthocyanidin, be placed in the environment of lucifuge ,-20 DEG C of stored refrigerated.
Take full advantage of Fructus Kaki petal in the present embodiment and be rich in natural, yellow flavone compound, be equipped with adding of maltose, enhance the oxidation resistance containing anthocyanidin product of gained, and have adjusted its mouthfeel.
Prepare the assay value that gained contains total flavones in the product of anthocyanidin in the present embodiment and be about 1.136%.
embodiment 4
Get the roseleaf 100g after remove impurity, Flos Pruni petal 100g, xylitol 500g and Mel 500ml
1) described roseleaf and Flos Pruni petal are cleaned, get roseleaf 10g, Flos Pruni petal 10g, xylitol 50g, together be placed in grinding container, with quartz grinding pestle, it is fully ground, and the xylitol of surplus, roseleaf and Flos Pruni petal is added in the process of grinding, be ground to described petal particle diameter at below 0.01mm, xylitol fully dissolves, and described process is all at room temperature carried out.
2) by the 1st) step gained grinding afterproduct loads in brown bottle, rinses grinding container and obtain flushing liquor, and loaded by flushing liquor in same brown bottle with Mel gradation, abundant mix homogeneously, obtain the product containing anthocyanidin, be placed in the environment of lucifuge, room temperature is preserved.
Take full advantage of the fragrance component that roseleaf is natural in the present embodiment, be equipped with adding of Mel, enhance the oxidation resistance containing anthocyanidin product of gained, and have adjusted its mouthfeel.
Prepare the assay value that gained contains total flavones in the product of anthocyanidin in the present embodiment and be about 1.513%, aromatic aldehydes fragrance component measures and is about 1.025%.
Claims (1)
1. from plant, extract a method for anthocyanidin, it is characterized in that, step is as follows:
1) the roseleaf 100g after remove impurity, Flos Pruni petal 100g, xylitol 500g and Mel 500mL is chosen;
2) roseleaf step 1) chosen and Flos Pruni petal are cleaned, get roseleaf 10g, Flos Pruni petal 10g and xylitol 50g respectively, together be placed in grinding container, with quartz grinding pestle, it is fully ground, and remaining xylitol, roseleaf and Flos Pruni petal is added in the process of grinding, be ground to described petal particle diameter at below 0.01mm, xylitol fully dissolves, and described process is all at room temperature carried out;
3) by step 2) the grinding afterproduct of gained loads in brown bottle, and rinse grinding container with Mel gradation and obtain flushing liquor, and flushing liquor is loaded in same brown bottle, abundant mix homogeneously, obtain the product containing anthocyanidin, be placed in the environment of lucifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310203292.4A CN103251703B (en) | 2013-05-28 | 2013-05-28 | Method for extracting anthocyanidin from plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310203292.4A CN103251703B (en) | 2013-05-28 | 2013-05-28 | Method for extracting anthocyanidin from plants |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103251703A CN103251703A (en) | 2013-08-21 |
| CN103251703B true CN103251703B (en) | 2015-05-13 |
Family
ID=48956136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310203292.4A Expired - Fee Related CN103251703B (en) | 2013-05-28 | 2013-05-28 | Method for extracting anthocyanidin from plants |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103251703B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172155B (en) * | 2014-07-07 | 2016-08-10 | 李�杰 | Flos Moutan superfine powder, and preparation method and application |
| CN105907128A (en) * | 2016-05-16 | 2016-08-31 | 湖南文理学院 | Peach blossom red pigment extracting method and application of peach blossom red pigment |
| CN108576817B (en) * | 2018-03-23 | 2021-07-02 | 河南科技大学 | A kind of preparation method of sustained-release anthocyanin microcapsules |
-
2013
- 2013-05-28 CN CN201310203292.4A patent/CN103251703B/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| 凤仙花染指甲的方法;无;《http://www.med66.com/new/201209/pq201209238741.shtml》;20120923;1-2 * |
| 康娟等.身披彩霞.《身边的化学》.中国林业出版社,2002,8. * |
| 玫瑰红色素开发利用研究;张麟;《中国优秀硕士学位论文全文数据库》;20090723;5、28-30 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103251703A (en) | 2013-08-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750328A (en) | Freeze-dried compound berry superfine powder and production method thereof | |
| CN103875854B (en) | Diaphragma juglandis instant product and preparation method thereof | |
| CN116671588A (en) | Composite solid beverage and preparation method thereof | |
| CN104304480A (en) | Fast dissolving ginkgo nut milk tea and preparation method thereof | |
| CN105433309A (en) | A kind of preparation method of kudzu root cooked whole powder rich in isoflavones | |
| CN106509582A (en) | Health care effervescent tablets and preparation method thereof | |
| CN103251703B (en) | Method for extracting anthocyanidin from plants | |
| KR101066863B1 (en) | Ginseng Tea Manufacturing Method | |
| CN104721121B (en) | skin care cosmetics | |
| CN103202451B (en) | A preparation method of shiitake mushroom seasoning sauce added with nano-calcium powder | |
| CN107412132A (en) | A kind of moisturizing cleawhite pack mud formula | |
| CN109430605A (en) | A kind of sea-buckthorn mulberries Chinese wolfberry fruit drink and preparation method thereof | |
| CN102178193A (en) | Chinese wolfberry fruit powder and preparation method thereof | |
| CN107753394A (en) | A kind of Skin whitening care cosmeticses | |
| CN104719565A (en) | White and black nutritional tea and preparation method thereof | |
| KR20110062213A (en) | Sampu composition and preparation method thereof | |
| CN101972019A (en) | Facial beautification and health care function beverage made of radix polygonati officinalis and production method thereof | |
| CN108185239A (en) | Blackberry, blueberry sea-buckthorn compound health stoste and preparation method thereof | |
| CN109730226A (en) | A kind of Eucommia leaf compound solid granular beverage for promoting blood circulation and reducing lipid and preparation method thereof | |
| WO2005112665A1 (en) | Composition containing processed sweet potato foliage | |
| CN107736542A (en) | A kind of compound lozenge of blueberry and preparation method thereof | |
| CN111053118A (en) | Composition for relieving alcoholism and resisting fatigue as well as preparation method and application thereof | |
| CN104082447A (en) | Hair-blacking beauty and healthcare tea and preparation method thereof | |
| CN107319483A (en) | A kind of green All Pure Nature richness dimension pregnant precious salt of comprehensive nutrient type and preparation method thereof | |
| CN103999980B (en) | A kind of middle-aged and old bag special is made tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150513 |