CN108531356A - Jet rice vinegar and the method for extracting jet anthocyanin - Google Patents
Jet rice vinegar and the method for extracting jet anthocyanin Download PDFInfo
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- CN108531356A CN108531356A CN201810461130.3A CN201810461130A CN108531356A CN 108531356 A CN108531356 A CN 108531356A CN 201810461130 A CN201810461130 A CN 201810461130A CN 108531356 A CN108531356 A CN 108531356A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
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Abstract
The invention discloses the jet rice vinegar of high anthocyanidin content and extraction jet anthocyanin methods, and jet rice vinegar, it is prepared by following methods：Blank corn fruit ear removes bract, crushes to obtain corn kernel and corn shaft core mixture, adds water, inoculation activated yeast fermentation；Reach 2 ~ 6% in sugared content, when alcoholic strength 5 ~ 9%, filtering obtains zymotic fluid；Zymotic fluid inoculation activation acetic acid bacteria fermentation, obtains jet rice vinegar；Blank corn fruit ear directly crushes, corn kernel and corn shaft core mixture direct fermentation, solve the problems, such as that anthocyanidin loses big after blank corn threshing, obtained jet rice vinegar anthocyanidin content, anthocyanidin is stablized under acid environment, solves anthocyanidin storage, extraction problem of easy degradation, using big pretreated macroporous resin adsorption anthocyanidin, jet rice vinegar is detached with anthocyanidin, and the anthocyanidin and jet rice vinegar of food-grade are obtained with ethanol elution anthocyanidin.After testing without toxic side effect.The loss for reducing anthocyanidin improves the yield of anthocyanidin.
Description
Technical field
The invention belongs to field of health-care beverage more particularly to jet rice vinegar and the methods for extracting jet anthocyanin.
Background technology
Blank corn（Black corn）Also known as black glutinous rice is that a kind of specific type of corn its seed cuticula is different degrees of
Ground precipitates melanin, and appearance is pitch-black shinny.Blank corn contains protein（About 13-15%）, amino acid, fat（About 5%）, it is water-soluble black
Pigment, minerals, general flavone and crude fibre etc., nutrient content are apparently higher than other cereal crops.Blank corn, which has, enriches blood, is anti-tired
Labor, anticancer, it is anti-oxidant the effects that, have and prevent heart disease, prevent artery sclerosis, reduce cholesterol, prevention and treatment hypertension etc.
Effect.
Anthocyanidin（Anthocyanidin）It is a kind of water colo(u)r being widely present in plant, belongs to flavonoids chemical combination
Object, soluble easily in water or alcohol organic solvent.Anthocyanidin has the typical structure of flavonoids, is basic with C6-C3-C6
Skeleton is divided into different anthocyanidin according to hydroxyl on anthocyanidin core and methoxyl group quantity and the difference of position.Anthocyanidin
It is present in the various organs of higher plant, there are the colors such as blood orange purplish blue is black.It common are six kinds, wherein Cyanidin in plant
It is the anthocyanidin that nature is most widely present.Anthocyanidin is the nutritional supplement of pure natural anti-aging, research shows that its is anti-
Oxidation susceptibility ratio VE is higher by 50 times, and 20 times are higher by than VC.It can not only prevent generating ahead of time for wrinkle of skin, can also maintain
Normal cell linkages the stabilization of blood vessel, enhancing fine vascular cycle, improve the flowing of capilary and venous blood, and then promote
Into the rapid healing of wound.Anthocyanidin can prevent ultraviolet damage skin, collagen contained therein and rigid albumen pair
The total of skin plays an important role.Anthocyanidin can also eliminate asthenopia；Delay cranial nerve aging；To caused by diabetes
Microangiopathy has therapeutic effect；Enhance cardio-pulmonary function；Preventing senile dementia etc. has booster action.It is used in food industry at present
Anthocyanidin be mostly synthetic dyestuff, nearly all have different degrees of toxicity, the health that can endanger people, therefore natural flowers be used for a long time
Green element just increasingly causes the concern of scientific research field.
Main antioxidant substance in vinegar has：Polyphenols, vitamins, Flavonoid substances etc..It is anti-in vinegar
Oxidation material type and total amount can have oxidation resistance size important influence.Color and luster, stability, the nutrition and health care work(of vinegar
It can all be influenced by polyphenol content；Flavonoid substances widely exist in fruits and vegetables class, seed, teas, are a kind of
Physiological activity is especially strong, the significant active material of trophic function, and a certain amount of Flavonoid substances, normal conditions are also contained in vinegar
Flavonoid substances are combined into glycosides with rhamnose or glucose, partly in reference state or can be in free state with tannin substance.
Vinegar can inhibit the raising of internal cholesterol and triglycerides, adjust blood glucose and prevent diabetes, preventing hypertension, and beauty is anti-
Aging promotes calcium uptake.
Invention content
The purpose of the present invention is lose big and anthocyanidin problem of easy degradation for anthocyanidin after solution blank corn threshing to carry
A kind of jet rice vinegar for high anthocyanidin content and extraction jet anthocyanin method.
The jet rice vinegar of high anthocyanidin content, it is prepared by following methods：
1）Blank corn fruit ear removes bract, crushes to obtain corn kernel and corn shaft core mixture, adds water, is inoculated with activated yeast, adjusts
Save pH, fermentation；Reach 2 ~ 6%, when alcoholic strength reaches 5 ~ 9% in sugared content weight percent, filtering obtains zymotic fluid；
2）Zymotic fluid inoculation activation acetic acid bacteria, mixes, seals, fermentation obtains jet rice vinegar；
Step 1）When the sugared content reaches 3 ~ 5%, alcoholic strength filters when reaching 6 ~ 8%；
Step 2）The fermentation terminates fermentation in solution PH ＜ 3.
Jet anthocyanin method is extracted, it includes：
1）The pretreatment of macroreticular resin
After macroreticular resin ethyl alcohol impregnates, ethyl alcohol is filtered off, is rinsed repeatedly with distilled water to no alcohol taste；2-5%HCL solution is used to soak again
Bubble, distillation are washed to pH=7.0；3-5%NaCL solution impregnates for 24 hours, then is washed to pH=7.0 with distillation and is immersed in distilled water,
It saves backup；
2）By the excessively pretreated macroreticular resin of above-mentioned jet rice vinegar；Collect jet rice vinegar；
3）Use ethyl alcohol as strippant, elution, rotary evaporation removing ethyl alcohol, freeze-drying；
It is that 95% ethyl alcohol impregnates for 24 hours, then is rinsed with ethyl alcohol that ethyl alcohol described in step 1, which impregnates,；
The HCL solution is 5%HCL solution, is impregnated for 24 hours, 5%NaCL solution impregnates for 24 hours；
The macroreticular resin is XDA-6 type macroreticular resins.
The present invention provides the jet rice vinegar of high anthocyanidin content and jet anthocyanin method is extracted, jet rice vinegar, it
It is to be prepared by following methods：Blank corn fruit ear removes bract, crushes to obtain corn kernel and corn shaft core mixture, adds water, connect
Kind activated yeast adjusts pH, fermentation；Reach 2 ~ 6%, when alcoholic strength reaches 5 ~ 9% in sugared content weight percent, filtering must be sent out
Zymotic fluid；Zymotic fluid inoculation activation acetic acid bacteria, mixes, seals, fermentation obtains jet rice vinegar；Blank corn fruit ear directly crushes, Corn Seeds
Grain and corn shaft core mixture direct fermentation, anthocyanidin loses big, to obtain blank corn after solving the problems, such as blank corn threshing
Vinegar anthocyanidin content, anthocyanidin are stablized under acid environment, solve degradable in anthocyanidin storage and production process ask
Topic, adopts big pretreated macroporous resin adsorption anthocyanidin, and jet rice vinegar is detached with anthocyanidin, eaten with ethanol elution anthocyanidin
The anthocyanidin and jet rice vinegar of grade.After testing without toxic side effect.Whole process reduces the loss of anthocyanidin, improves cyanine
The yield of element.
Description of the drawings
Fig. 1 jet rice vinegar optimum upper column quantities；
Influence of Fig. 2 elution concentrations to elution property；
Influence of Fig. 3 elution speeds to elution property.
Specific implementation mode
1 blank corn fruit ear pre-treatment of embodiment
By maturity period blank corn fruit ear（Blank corn seed and blank corn cob are together）It is harvested together with bract, except black is gone after harvesting
Mould bad niblet is removed in bracteal leaf of corn, impurity, screening, remaining niblet not threshing；Blank corn fruit ear table is removed with dust removal machine
Face dust elutes the surface of blank corn fruit ear, dry；Blank corn fruit ear is crushed by mechanical crusher, is sieved, obtains 60 mesh
Blank corn seed and corncob（Shaft core）Mixture, i.e. black corn flour；The thinner black corn flour the better, is conducive to amylolytic enzyme
It is come into full contact with black corn flour.
2 blank corn fermentation technology optimization of embodiment
1, the activation of yeast
Weigh a certain amount of wine brewing active dry yeast（ADY）, after being dissolved in 37 DEG C of waters bath with thermostatic control with 2-5% glucose solutions,
It moves in 30 DEG C of insulating boxs and activates 60-90min, stirred 1 time every 10min in activation process；Distiller's yeast use can be done.
2, raw material fermentation
Pre-treatment is carried out to blank corn fruit ear by embodiment 1, obtains black corn flour；The black corn flour for weighing sieving, by blank corn
Powder and water weight ratio 1：3 ratio uniforms mix, and the yeast after appropriate activation is added, adjusts pH, beyond the Great Wall fermentation bung, enter fermentation tank hair
Ferment；It is respectively 1.0g/L, 2.0g/L, 4.0g/L with initial pH value 4.0,4.5,5.0, saccharomycete inoculum concentration, 22 DEG C of fermentation temperature,
26 DEG C, 30 DEG C of 3 factors progress L9(33) orthogonal test；Timing sampling measures alcoholic strength, pol, acidity in fermentation process；Wine
The measurement of precision uses hydrometer method；Pol, which measures, uses Fehlings reagent；The measurement of acidity uses acid-base titration；With alcohol
Degree is evaluation criterion, determines the optimum condition of alcoholic fermentation, the results are shown in Table 1.
According to 1 range analysis result of table it is found that the factor for influencing blank corn fermented wine precision is followed successively by C ＞ B ＞ A, that is, send out
Ferment temperature ＞ inoculum concentration ＞ initial pH values；It is combined as A by the optimal conditions of fermentation of index of alcoholic strength2B2C2, i.e. fermentation temperature 26
DEG C, inoculum concentration 2.0g/L, initial pH4.5；An important factor for temperature is influence metabolism of yeasts, it is too high or too low for temperature, to ferment
The breeding of female bacterium and production wine rate have larger impact, therefore fermentation temperature plays a decisive role to fermentation；Inoculum of dry yeast determines hair
Ferment speed, additive amount ambassador somatic cells can cross presenility and self-dissolving, and the alcoholic strength ultimately generated is low, and additive amount causes to ferment less
Slowly, the alcoholic strength of generation is also low, therefore inoculum concentration has larger impact to fermentation；PH helps to ferment when being faintly acid, but to hair
Ferment influences smaller.
The preparation of 3 jet rice vinegar of embodiment
1. blank corn alcoholic fermentation
The 10kg blank corn fruit ears dried are crushed by mechanical crusher, is sieved, obtains 60 mesh corn flour；It weighs a certain amount of
Active dry yeast（ADY）, after being dissolved in 37 DEG C of waters bath with thermostatic control with 2-5% glucose solutions, move in 30 DEG C of insulating boxs and activate
60-90min is stirred 1 time every 10min in activation process；The corn flour for weighing sieving, by 1：3 ratios are uniformly mixed with distilled water
With, by 2.0g/L be added activation after yeast, adjust initial pH4.5, beyond the Great Wall fermentation bung, enter ferment tank, fermentation temperature 26
℃；Timing sampling measures alcoholic strength, pol in fermentation process；The measurement of alcoholic strength uses hydrometer method；Pol is measured using striking
Woods reagent method；When not having bubble, sugared content reaches 3.0%, when alcoholic strength reaches 7%, and the alcoholic fermentation process of blank corn is completed,
Obtain blank corn alcohol fermentation liquid.
2. acetic acid bacterial strain activates and expands culture
Acetobacter pasteurianus is selected, the peace unstrained spirits pipe equipped with acetic acid bacteria is cleaned with dipped alcohol absorbent cotton, is heated and is pacified with alcolhol burner
Unstrained spirits tube top end drips a little sterile water to top, makes its cracking, knocks the top of peace unstrained spirits pipe open with tweezers.Basis is drawn with sterile tube
Culture medium instills peace and pays in pipe, gently vibrates, freeze-drying thalline is made to be dissolved into suspension, and thallus suspension liquid is transplanted in inclined-plane culture
It on base, is cultivated at a temperature of 30 DEG C, then expands culture again；250ml triangular flasks 1 are taken, 100ml liquid basal mediums are added,
121 DEG C of high pressure sterilization 20min；3ml absolute ethyl alcohols are added, 2 ring vinegar are taken from acetic acid bacteria slant medium with oese after cooling
In sour bacterium access test tube, four layers of gauze sealing are placed in constant-temperature shaking incubator, cultivate 48h under the conditions of 30 DEG C, rotating speed is
120 r/min。
3. blank corn vinegar fermentation
Blank corn alcohol filters off residue after fermentation, by zymotic fluid；It is inoculated with acetic acid bacteria after above-mentioned activation, inoculum concentration is overall
Long-pending 6%, mixing, agitating solution, 8 layers of gauze sealing of lid；It ferments at 30 DEG C, liquid 1 time in daily stirring container；Measure fermentation
PH value, the acidity of liquid, in the state of PH ＜ 3, detection acidity is not further added by, smelling not or almost without vinosity,
Acetic fermentation terminates；The acidity detection method is with reference to GB/T12456-2008《The measurement of total acid in food》；To prevent vinegar
The peroxidization of acid（Refer to acetic acid bacteria in the case where ethyl alcohol substrate exhausts substantially, continues to aoxidize acetic acid generating carbon dioxide
With the reaction of water）, 2% salt is added and terminates to ferment, seals, places a period of time, to make after-ripening or ageing to get to jet
Rice vinegar.
4. jet rice vinegar flavor evaluation
The color and luster of jet rice vinegar, flavour fragrance, mouthfeel are to determine the important indicator of its organoleptic quality；The present embodiment is with above-mentioned 3
Index is as evaluation object, with jet rice vinegar aesthetic quality's evaluation criteria（Table 2）Sensory evaluation is carried out, according to standard respectively to black
The indices of corn vinegar drink carry out ranking, and record appraisal result；Total plate count measures：State of the People's Republic of China (PRC)
Family standard GB4789.2-2016；Enumeration of coliforms：National Standard of the People's Republic of China GB 4789.3-2016；Salmonella
Bacterium is examined：National Standard of the People's Republic of China GB4789.4-2016；Staphylococcus aureus is examined：The People's Republic of China (PRC)
Standard GB/T 4789.10-2016.
Jet rice vinegar evaluation result is as follows：
（1）Organoleptic indicator：Light amber, clear, free from admixture, without precipitation, have waxy corn faint scent, sour and sweet palatability, flavor
Coordinate；
（2）Physical and chemical index：Total acid >=5.6g/L, soluble solid >=9 × 10-2g/mL；
（3）Microbiological indicator：The cfu/mL of total plate count≤100, coliform≤3MPN/mL are pathogenic bacteria salmonella, golden yellow
Color staphylococcus is not detected.
The extraction of anthocyanidin in 4 jet rice vinegar of embodiment
One, the pretreatment of macroreticular resin
Due to XDA-6 type macroreticular resins can be used for extract anthocyanidin, the present embodiment by taking XDA-6 type macroreticular resins as an example,
Carry out the extraction of anthocyanidin；95% ethyl alcohol of macroreticular resin is impregnated into preliminary removal of impurities for 24 hours；It is rinsed with a large amount of ethyl alcohol after removal of impurities, removal
Noxious material；Ethyl alcohol is filtered off, is rinsed repeatedly with distilled water to no alcohol taste；Then use 5%HCL solution impregnate for 24 hours, then with distill
It is washed to pH=7.0；Then 5%NaCL solution impregnates for 24 hours, then is washed to pH=7.0 with distillation and is immersed in distilled water, preserves
It is spare；
Macroreticular resin after testing, heavy metal（In terms of Pb, butt）, benzene,toluene,xylene, styrene, divinylbenzene, chlorobenzene, third
Alkene nitrile, methyl methacrylate（Unit mg/kg）It is not detected, it was demonstrated that removed most poisonous and harmful substances, compared
Safety, can be used for subsequent experimental.
Two, anthocyanidin extraction process in jet rice vinegar
1, the determination of optimum upper column quantity
Take XDA-6 resin 42.0g, wet method dress post（Column 15 × 400mm of specification, resin bed volume 40mL use aquametry）.With jet
Rice vinegar carries out dynamic adsorption test as upper prop liquid, by resin column；Using 2.0mL/min flow velocity loadings, one is collected per 10mL
Secondary efflux, and often pipe efflux anthocyanin concentrations are measured respectively.Using effluent volume as abscissa, anthocyanin concentrations are vertical sit
There is speed according to leakage point and determines optimum upper column quantity in plotting adsorption curve.The results are shown in Figure 1, when efflux
Anthocyanin concentrations are considered as saturation absorption when reaching the 10% of load solution anthocyanin concentrations, loading volume is about 90-100mL at this time.
Therefore select optimum loading volume for 2-3BV.
2, the determination of elution concentration
Jet rice vinegar is used into 2.0mL/min flow velocity loadings, loading volume 2-3BV with volume fraction is respectively 30%, 50%,
70% and 90% ethyl alcohol is desorbed as strippant under identical desorption flow velocity, is collected and is surveyed respectively per 1BV stripping liquids
Determine anthocyanidin content, draws elution curve, the results are shown in Table 3.70% ethanol elution rate reaches highest；When concentration of alcohol reaches
When 90%, eluting rate does not have significant change, illustrates that 70% ethyl alcohol and 90% ethyl alcohol are all preferable to the elution effect of anthocyanidin.But compare
The purity of eluate, 70% ethyl alcohol are higher than 90% ethyl alcohol.As shown in Fig. 2, 30% and 50% ethanol elution speed is slow and has hangover existing
As, and 70% and 90% ethyl alcohol is very fast to the elution speed of adsorption liquid；The ethyl alcohol of four kinds of concentration can be substantially by anthocyan in 5BV
Substance all elutes.Therefore, 70% ethyl alcohol washes that elution speed is fast, eluting rate is high, eluate purity is high, and peak shape symmetry
Well, it is the volume fraction of best eluant, eluent.
3, the determination of elution flow rate
Jet rice vinegar is used into 2.0mL/min flow velocity loadings, loading volume 2-3BV, use the ethyl alcohol of same volume score as
Strippant is desorbed in the case where 1mL/min, 2mL/min, 3mL/min desorb flow velocity respectively, is collected and is divided per 1BV stripping liquids
Anthocyanidin content is not measured, draws elution curve.The results are shown in Table 4；Dynamic desorption is carried out under 1,2,3mL/min flow velocitys,
XDA-6 types macroreticular resin is respectively 93.12%, 92.65%, 81.97% to the eluting rate of jet anthocyanin, it is known that 1mL/min and
2mL/min is preferable to the elution effect of jet anthocyanin；2mL/min eluate purity highers.As shown in figure 3, with 1mL/
Min flow velocitys elute, and eluting rate is high but curve peak shape is not concentrated, and hangover is serious and elution time is long；Flow velocity is 2mL/min and 3mL/
Peak shape is concentrated when min, and symmetry is good, and without trailing phenomenon, but the eluting rate of 3mL/min flow velocitys is relatively low, and speed is eluted with 2mL/min
Spend fast and eluting rate highest.Accordingly, it is determined that elution flow rate is 2mL/min.
It is 2mL/min's according to 2.0mL/min flow velocitys loading, loading volume 2-3BV, 70% ethanol elution, elution flow rate
Condition extracts anthocyanidin in jet rice vinegar, removes ethyl alcohol using rotary evaporation, freeze-drying removes moisture, obtains purple
Black powder, as jet anthocyanin；It is collected simultaneously the vinegar liquid flowed out from resin column when upper prop, can be used as edible health care
Vinegar.
5 jet anthocyanin qualitative experiment of embodiment
One, the preparation of sample
The accurate jet anthocyanin dry powder 0.5g for weighing extraction（It is accurate to 0.001 g）, in 250 mL conical flasks, it is added
100mL, 1% hydrochloric acid-methanol solution, shakes up abundant dissolving, is protected from light to be placed in and preserves 12h at room temperature, then uses 0.45 μm of filter paper
After filtering, move into brown bottle, it is spare.Above-mentioned solution 10mL is accurately measured, is placed in 50mL volumetric flasks, methanol is added to scale
Constant volume shakes up, and is ultrasonically treated 20 min, is filtered with 0.45 μm of needle cylinder type filter membrane filter after being cooled to room temperature, for high-efficient liquid phase color
Spectrum（HPLC）Analysis.
Two, jet rice extracts ultraviolet-visible spectrum is analyzed
It with pipette, extract anthocyanidin sample solution 0.2ml, moves into the volumetric flask of 10.00ml, with 1% hydrochloric acid-methanol（V：V）
Solution dilutes, and uv-visible absorption spectra analysis is carried out with UV-1700.It is scanned by uv-visible absorption spectroscopy, it can be with
It was found that it is respectively 270 and 520nm respectively to have 1 stronger absorption peak, wavelength in Uv and visible light area.Due to cyanine glycoside
Close object has 2 characteristic absorption bees at 265-275 and 465-560nm respectively, thus deducibility blank corn obtained by the above method
Pigment in extract is anthocyan substance.
6 anthocyanidin safety detection of embodiment is tested
1, subjects：ICR mouse 60,20-23g, each 30 of male and female, 3 groups are randomly divided by mouse, wherein 2 groups are experiment
Group, 1 group is blank control group.Every group 20 and the vital signs such as weight it is without exception, be comparable.
2, test method：Jet anthocyanin prepared by embodiment 4 is added into distilled water, is configured to respectively a concentration of
The anthocyanidin suspension of 50mg/mL gives experimental mice gavage, blank group according to mouse weight 0.2mL/g gastric infusion modes
With distilled water gavage.Gavage 3 times on the one, is observed continuously 7d.Period diet, weighs.
3, by experimental observation, physiological characteristic is normal after mouse gavaging jet anthocyanin, illustrates that this method is prepared black
Corn anthocyanidin is safe and non-toxic, can be used for industrialized production.
Claims (7)
1. the jet rice vinegar of high anthocyanidin content, it is prepared by following methods：
1）Blank corn fruit ear removes bract, crushes to obtain corn kernel and corn shaft core mixture, adds water, is inoculated with activated yeast, adjusts
Save pH, fermentation；Reach 2 ~ 6%, when alcoholic strength reaches 5 ~ 9% in sugared content weight percent, filtering obtains zymotic fluid；
2）Zymotic fluid inoculation activation acetic acid bacteria, mixes, seals, fermentation obtains jet rice vinegar.
2. the jet rice vinegar of high anthocyanidin content according to claim 1, it is characterised in that：Step 1）The sugared content
When reaching 3 ~ 5%, alcoholic strength filters when reaching 6 ~ 8%.
3. the jet rice vinegar of high anthocyanidin content according to claim 1 or 2, it is characterised in that：Step 2）The hair
Ferment terminates fermentation in solution PH ＜ 3.
4. extracting jet anthocyanin method, it includes：
1）The pretreatment of macroreticular resin
After macroreticular resin ethyl alcohol impregnates, ethyl alcohol is filtered off, is rinsed repeatedly with distilled water to no alcohol taste；2-5%HCL solution is used to soak again
Bubble, distillation are washed to pH=7.0；3-5%NaCL solution impregnates for 24 hours, then is washed to pH=7.0 with distillation and is immersed in distilled water,
It saves backup；
2）By the excessively pretreated macroreticular resin of the jet rice vinegar described in claim；Collect jet rice vinegar；
3）Use ethyl alcohol as strippant, elution, rotary evaporation removing ethyl alcohol, freeze-drying.
5. extraction jet anthocyanin method according to claim 4, it is characterised in that：Ethyl alcohol described in step 1 impregnates
It is impregnated for 24 hours for 95% ethyl alcohol, then rinsed with ethyl alcohol.
6. extraction jet anthocyanin method according to claim 4 or 5, it is characterised in that：The HCL solution is 5%
HCL solution impregnates for 24 hours, and 5%NaCL solution impregnates for 24 hours.
7. extraction jet anthocyanin method according to claim 6, it is characterised in that：The macroreticular resin is XDA-
6 type macroreticular resins.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304337A (en) * | 2021-12-28 | 2022-04-12 | 海南拉风农业科技有限公司 | Anthocyanin corn stigma health tea and preparation method thereof |
| CN114672394A (en) * | 2022-05-07 | 2022-06-28 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
| CN115736152A (en) * | 2022-12-09 | 2023-03-07 | 忻州师范学院 | Black waxy corn fermented beverage and preparation method thereof |
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| CN114672394B (en) * | 2022-05-07 | 2023-11-03 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
| CN115736152A (en) * | 2022-12-09 | 2023-03-07 | 忻州师范学院 | Black waxy corn fermented beverage and preparation method thereof |
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