CN102653634A - Ultrasound-assisted method for extracting betacyanin from suaeda salsa - Google Patents
Ultrasound-assisted method for extracting betacyanin from suaeda salsa Download PDFInfo
- Publication number
- CN102653634A CN102653634A CN2011100492055A CN201110049205A CN102653634A CN 102653634 A CN102653634 A CN 102653634A CN 2011100492055 A CN2011100492055 A CN 2011100492055A CN 201110049205 A CN201110049205 A CN 201110049205A CN 102653634 A CN102653634 A CN 102653634A
- Authority
- CN
- China
- Prior art keywords
- suaeda salsa
- red pigment
- beet red
- ultrasonic
- extract
- 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.)
- Pending
Links
Images
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an ultrasound-assisted method for extracting betacyanin from suaeda salsa. The ultrasound-assisted method comprises the following steps: cleaning stems and leaves of harvested suaeda salsa, baking and crushing the stems and leaves at 60-80 DEG C, sieving by using a sieve with 40-60 meshes, adding a leaching agent, and lasting for 10-20 min with the feed-liquid ratio of 1:10-1:20 and pH of 5-6 under 600w ultrasonic at the temperature not exceeding 50 DEG C; then supplementing the leaching agent to enable the feed-liquid ratio to be 1:50-1:60 and pH to be 5-6 at the temperature of 50-60 DEG C, and standing for 10-30 min; and filtering, centrifuging, concentrating and baking leaching solution to obtain betacyanin powder. The ultrasound-assisted method utilizes an aboveground part of the suaeda salsa for extracting the betacyanin, and increases the leaching quantity of the betacyanin by using ultrasonic assistance. The ultrasound-assisted method is wide in sources of raw materials and simple in process flow, and does not add chemical synthesis preparations in the extraction process, so that the extracted betacyanin is safe and very natural.
Description
Technical field
The present invention relates to a kind of through the ultrasonic auxiliary method of from Suaeda salsa, extracting the beet red pigment.
Background technology
The pigment of synthetic of being widely used in the foodstuffs industry increases color and luster, but research shows that general synthetic pigment all has toxicity in various degree, have in addition carinogenicity arranged.Therefore it is significant to guaranteeing human health to develop natural harmless food dye.The natural food colour that from organism, extracts not only has higher security, and what have also has certain nutrient value and a health-care effect.
Food dye is almost indispensable in food-processing, but along with the continuous development of food toxicology etc., many had the synthetic colour of outstanding contributions harmful by conclusive evidence in foodstuffs industry, even carcinogenic.Therefore, countries in the world begin to forbid some synthetic colour, and transfer to sight line on the natural food colour.Solvent extraction, tissue culture, pulverizing, squeezing, enzyme reaction, microbial fermentation and chemical synthesis etc. are adopted in the preparation of natural food colour more; Wherein solvent-extraction process is the most frequently used, but this method has long, shortcomings such as labour intensity is big, energy consumption is high, destruction heat-sensitive material of cycle.Ultrasonic extraction is as more recent technology, has gentle, easy to control, the homogeneous heating of heating up, advantage such as energy-conservation, but the reinforced leaching process; The shortening cycle, cut down the consumption of energy, reduce refuse, improve productive rate and extract purity; Both reduce process cost, protected environment again, had good development prospect.
The process method that the extraction of beet red pigment is relatively popularized at present is to use water-containing organic solvent or water extraction, and through the diatomite filtration purifying, further refining concentrating obtains beet red pigment.The abroad in recent years beet red extracts has had some new technology, utilizes low dc voltage electric field and pulsed electric field to extract experiment.The beet red pigment is present in the various plants such as Chenopodiaceae, Amaranthaceae, Cactaceae, Phytolaccaceae widely, but at present beet red pigment raw materials for production and state of the art are restricted, and raw material mainly is a red beet, and yield is lower, and cost is higher.
The Suaeda salsa organism of Chenopodiaceae contains the beet red pigment, and Suaeda salsa can grow in barren, saline and alkaline wasteland, is distributed widely in the saline and alkaline beach of northeast, Inner Mongol and the maritime provinces of China, is one of desirable feedstock of extracting the beet red pigment.
Summary of the invention
Be the beet red pigment that high efficiency, low cost extracts, the invention provides a kind of starting material wide material sources, extraction step is simple, equipment requirements the is low method of from Suaeda salsa, extracting the beet red pigment.
The present invention realizes through following technical scheme.
A kind of through the ultrasonic auxiliary method of from Suaeda salsa, extracting the beet red pigment, may further comprise the steps:
(1) gather the Suaeda salsa over-ground part that is in vegetative growth phase, clean, slightly control solid carbon dioxide and divide back 60-80 ℃ of oven dry down under dark condition, the period was at 8-12 hour.
(2) dried Suaeda salsa organism is pulverized, cross the 40-60 mesh sieve.
(3) with vat liquor, solid-liquid ratio is 1: 10-1: 20 (g of unit (dry weight): ml, down together), and pH is 5-6, ultrasonic power 600W, the time is controlled at 10-20min, and control vat liquor temperature is no more than 50 ℃.
(4), make that on the basis of the above solid-liquid ratio reaches 1: 50-1 with vat liquor: 60, pH is 5-6, time of repose 10-30min, temperature 50-60 ℃.
(5) above-mentioned vat liquor is filtered with qualitative filter paper, collect filtrating.
(6) will filtrate centrifugally, and get supernatant and concentrate, temperature control is no more than 50 ℃, and drying and crushing obtains beet red pigment powder.
Above-mentioned digestion agent can be distilled water, 50% ethanol and glacial acetic acid, and first-selection is a distilled water.
Process for extracting of the present invention simply, does not need special-purpose main equipment, in leaching process, need not add any other chemosynthesis material, has guaranteed the natural sex and the trophicity of beet red pigment in the Suaeda salsa.
Description of drawings
Fig. 1 is the influences of different vat liquors to extraction efficiency
Fig. 2 is ultrasonic influence of whether assisting extraction efficiency
Embodiment:
Embodiments of the invention have embodied this patent protection domain, but this patent protection domain does not limit to following examples.
Instance one: gather the fresh cauline leaf of Suaeda salsa, in 60 ℃ of baking ovens, dry, pulverize, cross 40 mesh sieves with micromill.Take by weighing dry powder 10g, add the 100ml distilled water, stir, under the 600W ultrasonic power; Temperature is controlled at 40 ℃, lasts 20min, in mixed solution, adds the 400ml distilled water afterwards again; Leave standstill 30min after the stirring, vat liquor is filtered with qualitative filter paper, filtrating is at the centrifugal 10min of 5000g; Get supernatant, concentrate, obtain beet red pigment powder after the drying and crushing with the rotary evaporation in vacuo appearance.
Instance two: gather the fresh cauline leaf of Suaeda salsa, in 80 ℃ of baking ovens, dry, pulverize, cross 60 mesh sieves with micromill.Take by weighing dry powder 10g, add the 200ml distilled water, stir, under the 600W ultrasonic power; Temperature is controlled at 40 ℃, lasts 15min, in mixed solution, adds the 400ml distilled water afterwards again; Leave standstill 20min after the stirring, vat liquor is filtered with qualitative filter paper, filtrating is at the centrifugal 10min of 5000g; Get supernatant,, obtain beet red pigment block with rotary evaporation in vacuo appearance concentrate drying.
Instance three: gather the fresh cauline leaf of Suaeda salsa, in 80 ℃ of baking ovens, dry, pulverize, cross 60 mesh sieves with micromill.Take by weighing dry powder 10g, add 200ml ethanol (50%), stir; Under the 600W ultrasonic power, temperature is controlled at 40 ℃, lasts 15min; In mixed solution, add 300ml ethanol (50%) afterwards again, leave standstill 20min after the stirring, vat liquor is filtered with qualitative filter paper; Filtrating is got supernatant at the centrifugal 10min of 5000g, obtains beet red pigment powder after pulverizing with rotary evaporation in vacuo appearance concentrate drying.
Claims (7)
1. one kind is extracted the beet red pigment through ultrasonic auxiliary method from Suaeda salsa, it is characterized in that:
(1) the Suaeda salsa cauline leaf of gathering in vegetative period is cleaned after, 60-80 ℃ of oven dry down under dark condition, the period was at 8-12 hour.
(2) Suaeda salsa is dried thing and pulverize, cross the 40-60 mesh sieve.
(3) ultrasonic auxiliary, solid-liquid ratio is 1: 10-1: 20 (g (dry weight): ml), pH is 5-6, ultrasonic power 600W, and time 10-20min, control vat liquor temperature is no more than 50 ℃.
(4) append digestion agent on the basis of the above, make solid-liquid ratio reach 1: 50-1: 60, time of repose is controlled at 10-30min, and pH is 5-6, temperature 50-60 ℃.
(5) above-mentioned vat liquor is filtered with qualitative filter paper, collect filtrating.
(6) will filtrate centrifugally, and get supernatant and concentrate, temperature is no more than 50 ℃, and is dry, pulverize, and obtains beet red pigment powder.
2. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method, it is characterized in that: Suaeda salsa oven dry thing is pulverized in the step (2), crosses the 40-60 mesh sieve.
3. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method; It is characterized in that: the vat liquor solid-liquid ratio during ultrasonic assisted extraction is 1: 10-1: 20 (g (dry weight): ml); Time is controlled at 10-20min; Solid-liquid ratio reaches 1 when leaving standstill extraction: 50-1: 60, and the time is controlled at 10-30min.
4. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method, it is characterized in that: vat liquor pH is 5-6 in step (3) and (4).
5. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method, it is characterized in that: ultrasonic power is 600W in the step (3).
6. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method, it is characterized in that: the vat liquor temperature is no more than 50 ℃ in the step (3).The vat liquor temperature is 50-60 ℃ in the step (4).
7. from Suaeda salsa, extract the beet red pigment according to claim 1 is said through ultrasonic auxiliary method, it is characterized in that: digestion agent is a kind of in distilled water, 50% ethanol and the glacial acetic acid in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100492055A CN102653634A (en) | 2011-03-02 | 2011-03-02 | Ultrasound-assisted method for extracting betacyanin from suaeda salsa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100492055A CN102653634A (en) | 2011-03-02 | 2011-03-02 | Ultrasound-assisted method for extracting betacyanin from suaeda salsa |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102653634A true CN102653634A (en) | 2012-09-05 |
Family
ID=46729374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100492055A Pending CN102653634A (en) | 2011-03-02 | 2011-03-02 | Ultrasound-assisted method for extracting betacyanin from suaeda salsa |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102653634A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770808A (en) * | 2015-04-08 | 2015-07-15 | 盐城工学院 | A production method for a suaeda salsa health food beverage by a water extraction method |
| CN105123968A (en) * | 2015-07-30 | 2015-12-09 | 潍坊友容实业有限公司 | Nutritious soybean curd preparation method |
| CN106566279A (en) * | 2016-11-10 | 2017-04-19 | 山东师范大学 | Suaeda salsa seed haematochrome extraction process |
| PT109174A (en) * | 2016-02-22 | 2017-08-22 | Inst Politécnico De Bragança | GOMPHRENA GLOBOSA L .: AN ALTERNATIVE AND PROMISING SOURCE FOR THE OBTAINMENT OF NATURAL COLORS |
| CN107594473A (en) * | 2017-10-30 | 2018-01-19 | 潍坊友容实业有限公司 | A kind of Suaeda salsa biogenic salt and Betacyanins integrated extraction technique |
| CN107594472A (en) * | 2017-10-30 | 2018-01-19 | 潍坊友容实业有限公司 | A kind of Suaeda salsa biogenic salt and Betacyanins combined extraction method |
| CN107760057A (en) * | 2017-10-30 | 2018-03-06 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins extracting method |
| CN107828238A (en) * | 2017-10-30 | 2018-03-23 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins process for refining |
| CN107841157A (en) * | 2017-10-30 | 2018-03-27 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins extraction process |
| CN114560745A (en) * | 2022-03-18 | 2022-05-31 | 北京师范大学 | Application of suaeda salsa leaf extract as nitrification inhibitor |
| CN114836055A (en) * | 2022-03-30 | 2022-08-02 | 新疆绿原糖业有限公司 | Method for extracting beet pigment from beet root |
| CN115385811A (en) * | 2022-08-31 | 2022-11-25 | 成都大学 | Method for extracting high-purity betalain from quinoa byproducts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560048A (en) * | 2004-03-02 | 2005-01-05 | 国家***第一海洋研究所 | Extractive of smalt and extracting process thereof |
| CN101204217A (en) * | 2007-12-20 | 2008-06-25 | 山东师范大学 | Method for extracting beet red pigment from Suaeda salsa |
| CN101347227A (en) * | 2008-09-04 | 2009-01-21 | 山东师范大学 | Method for stabilizing beet red pigment of Suaeda salsa |
| CN101747663A (en) * | 2010-01-18 | 2010-06-23 | 山东理工大学 | Method for producing betanine with suaeda salsa seed |
-
2011
- 2011-03-02 CN CN2011100492055A patent/CN102653634A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560048A (en) * | 2004-03-02 | 2005-01-05 | 国家***第一海洋研究所 | Extractive of smalt and extracting process thereof |
| CN101204217A (en) * | 2007-12-20 | 2008-06-25 | 山东师范大学 | Method for extracting beet red pigment from Suaeda salsa |
| CN101347227A (en) * | 2008-09-04 | 2009-01-21 | 山东师范大学 | Method for stabilizing beet red pigment of Suaeda salsa |
| CN101747663A (en) * | 2010-01-18 | 2010-06-23 | 山东理工大学 | Method for producing betanine with suaeda salsa seed |
Non-Patent Citations (1)
| Title |
|---|
| 吴涛等: "超声波辅助提取盐地碱蓬红色素的工艺条件优化", 《食品与发酵工业》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770808A (en) * | 2015-04-08 | 2015-07-15 | 盐城工学院 | A production method for a suaeda salsa health food beverage by a water extraction method |
| CN105123968A (en) * | 2015-07-30 | 2015-12-09 | 潍坊友容实业有限公司 | Nutritious soybean curd preparation method |
| PT109174A (en) * | 2016-02-22 | 2017-08-22 | Inst Politécnico De Bragança | GOMPHRENA GLOBOSA L .: AN ALTERNATIVE AND PROMISING SOURCE FOR THE OBTAINMENT OF NATURAL COLORS |
| CN106566279A (en) * | 2016-11-10 | 2017-04-19 | 山东师范大学 | Suaeda salsa seed haematochrome extraction process |
| CN107594473A (en) * | 2017-10-30 | 2018-01-19 | 潍坊友容实业有限公司 | A kind of Suaeda salsa biogenic salt and Betacyanins integrated extraction technique |
| CN107594472A (en) * | 2017-10-30 | 2018-01-19 | 潍坊友容实业有限公司 | A kind of Suaeda salsa biogenic salt and Betacyanins combined extraction method |
| CN107760057A (en) * | 2017-10-30 | 2018-03-06 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins extracting method |
| CN107828238A (en) * | 2017-10-30 | 2018-03-23 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins process for refining |
| CN107841157A (en) * | 2017-10-30 | 2018-03-27 | 潍坊友容实业有限公司 | A kind of Suaeda salsa Betacyanins extraction process |
| CN114560745A (en) * | 2022-03-18 | 2022-05-31 | 北京师范大学 | Application of suaeda salsa leaf extract as nitrification inhibitor |
| CN114836055A (en) * | 2022-03-30 | 2022-08-02 | 新疆绿原糖业有限公司 | Method for extracting beet pigment from beet root |
| CN115385811A (en) * | 2022-08-31 | 2022-11-25 | 成都大学 | Method for extracting high-purity betalain from quinoa byproducts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102653634A (en) | Ultrasound-assisted method for extracting betacyanin from suaeda salsa | |
| CN102732585B (en) | New method for purifying fructo oligosaccharide in chicory | |
| CN101870685B (en) | Method for extracting anthocyanin from purple potatoes | |
| CN103788218B (en) | A kind of Rhizoma Dioscoreae esculentae effective ingredient decomposes extracting method | |
| CN102732050A (en) | Method for preparing gardenia pigments from Gardenia jasminoides Ellis | |
| CN101402657A (en) | Process for producing chestnut shell polyphenol | |
| CN102604424A (en) | Method for extracting anthocyanins from purple sweet potato | |
| CN102040579A (en) | Method for extracting luteolin from peanut roots, stems, leaves and shells | |
| CN112010863A (en) | Preparation process for preparing sodium copper chlorophyllin from algae of cyanophyta | |
| CN102206426A (en) | Comprehensive utilization of pigment of purple sweet potato in purple sweet potato and method for comprehensively utilizing component thereof | |
| CN101601465B (en) | Method for extracting pigment from walnut epicarp | |
| CN101856427B (en) | Method for extracting solanine from potato peels | |
| CN104961839A (en) | Preparation method of specific pachyman formula granule | |
| CN106832021A (en) | A kind of preparation method of Chinese cassia tree slag Thick many candies | |
| CN101885925B (en) | Method for extracting brown pigment from oil-tea camellia husks | |
| CN101659793A (en) | Method for extracting gynura bicolor purpurin | |
| CN103864944B (en) | A kind of preparation method of pholiota nameko polysaccharide crude product | |
| CN101775233A (en) | Membrane separation integrated technology-based preparation method for producing deodorized red radish pigment | |
| CN105884737A (en) | Purification technology of sweetberry honeysuckle anthocyanin | |
| CN104610394A (en) | Method for extracting phlorizin with different purity from twigs and green leaves of Malus hupehensis | |
| CN105943568A (en) | Acorn polyphenol extracting and purifying method | |
| CN103146476A (en) | Green extraction technique capable of comprehensively and efficiently utilizing sophora flower bud | |
| CN106892994A (en) | A kind of preparation method of blueberry residue Thick many candies | |
| CN112568437A (en) | Extraction method of selenium polysaccharide in selenium-rich cyclocarya paliurus, selenium polysaccharide obtained by extraction method and application of selenium polysaccharide | |
| CN106107242A (en) | A kind of nonreactive aquatic immune reinforcing agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120905 |