CN110558367A - preservation method of lotus root slices - Google Patents

preservation method of lotus root slices Download PDF

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Publication number
CN110558367A
CN110558367A CN201810574841.1A CN201810574841A CN110558367A CN 110558367 A CN110558367 A CN 110558367A CN 201810574841 A CN201810574841 A CN 201810574841A CN 110558367 A CN110558367 A CN 110558367A
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extract
lotus root
solution
root slices
packaging
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黄升谋
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Hubei University of Arts and Science
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Hubei University of Arts and Science
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

the invention discloses a preservation method of lotus root slices, which comprises the following steps: (1) pre-treating; (2) soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water; (3) pre-packaging in vacuum; (4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy; (5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃. The storage period of the lotus root slices preserved by the method can reach 80-100 days, and meanwhile, the browning phenomenon and the deterioration phenomenon are reduced.

Description

Preservation method of lotus root slices
Technical Field
the invention particularly relates to a preservation method of lotus root slices, and belongs to the technical field of agricultural product processing.
Background
in rhizome foods, the iron content of lotus roots is high, so that the lotus roots are suitable for patients with iron deficiency anemia. The lotus root has low sugar content and contains a large amount of vitamin C and dietary fiber, and is very beneficial to people suffering from weak diseases such as liver disease, constipation, diabetes and the like.
The lotus root also contains rich tannic acid, has the effects of contracting blood vessels and stopping bleeding, and is very suitable for people with blood stasis, hematemesis, hematuria and hematochezia, as well as puerpera and leukemia.
the lotus root also has the functions of relieving summer heat and clearing heat, and is good summer heat-dispelling food. Cooked lotus root is cool in nature, and has effects of nourishing heart, promoting blood production, invigorating spleen, stimulating appetite, nourishing and strengthening body; the decoction has effects of promoting urination, clearing heat and moistening lung. And has the characteristics of activating blood without breaking blood and stopping bleeding without stagnating blood.
at present, the preservation of lotus root agricultural products mainly comprises refrigeration, micro-freezing and chemical preservative preservation technologies. The partial freezing method, however, requires precise temperature control capability of the storage equipment. The safety of chemical preservation has been controversial. The electron beam irradiation is a novel food sterilization technology, the sterilization time is short, and the nutrient components are not damaged.
disclosure of Invention
the invention aims to provide a preservation method of lotus root slices, which can ensure the freshness of the lotus root slices in a longer time.
in order to achieve the purpose, the invention adopts the following technical scheme:
1. a preservation method of lotus root slices comprises the following specific steps:
(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;
(2) Soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water;
(3) Vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);
(4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy;
(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃.
2. The preservation method of the lotus root slices is characterized in that the vacuum pre-packaging is to put the lotus root slices in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.
3. The preservation method of the lotus root slices is characterized in that the ginseng extract is prepared by the following steps:
a. drying and pulverizing Ginseng radix, adding 30-50% ethanol water solution 4-5 times of dried and pulverized Ginseng radix, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain the Ginseng radix extract.
the motherwort extract is prepared by the following method:
a. Drying and pulverizing herba Leonuri, adding 30-50% ethanol water solution 4-5 times of the dried and pulverized herba Leonuri, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract.
the chrysanthemum extract is prepared by the following method:
a. drying and pulverizing flos Chrysanthemi, adding 30-50% ethanol water solution 4-5 times of dried and pulverized flos Chrysanthemi, extracting at 50-60 deg.C under reflux for 40-60 min, and filtering to obtain extractive solution;
b. Extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. Performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.
the invention has the beneficial effects that:
the preservation method of the lotus root slices provided by the invention utilizes the natural extracts of the ginseng extract, the motherwort extract and the chrysanthemum extract as the composite preservation solution, has the functions of antioxidation and bacteriostasis, and can slow down the browning of the lotus root slices and prevent the lotus root slices from deteriorating by soaking in the composite preservation solution. And then the propagation of the microorganisms in the lotus root slices can be effectively reduced through vacuum packaging and electron beam irradiation, and the loss of nutrient substances is reduced. The lotus root slices can be preserved by the preservation method, and the original freshness can be kept within 80-100 days.
Detailed Description
The present invention is further illustrated by the following specific examples.
example 1:
1. a preservation method of lotus root slices comprises the following specific steps:
(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;
(2) soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10min at the temperature of 1 ℃; the compound preservation solution contains 1 g of ginseng extract, 1 g of motherwort extract and 3 g of chrysanthemum extract in each liter of purified water;
(3) vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);
(4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10 kGy;
(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0 ℃.
2. the preservation method of the lotus root slices is characterized in that the vacuum pre-packaging is to put the lotus root slices in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.
3. the preservation method of the lotus root slices is characterized in that the ginseng extract is prepared by the following steps:
a. drying and crushing ginseng, adding 30% ethanol water solution, wherein the total weight of the ethanol water solution is 4 times of the weight of the dried and crushed ginseng, carrying out hot reflux extraction at 50 ℃ for 40 minutes, and filtering to obtain an extract;
b. Extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5% ethanol water solution to obtain first-stage eluate;
d. Performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.1% acetic acid aqueous solution to obtain a second-stage eluent;
e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain the Ginseng radix extract.
The motherwort extract is prepared by the following method:
a. Drying and crushing motherwort, adding 30% ethanol water solution, wherein the total weight of the ethanol water solution is 4 times of the weight of the dried and crushed motherwort, leaching for 40 minutes at 50 ℃ by hot reflux, and filtering to obtain leaching liquor;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.1% acetic acid aqueous solution to obtain a second-stage eluent;
e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract.
the chrysanthemum extract is prepared by the following method:
a. drying and crushing chrysanthemum, adding 30% ethanol water solution, wherein the total weight of the ethanol water solution is 4 times of the weight of the dried and crushed chrysanthemum, carrying out hot reflux extraction at 50 ℃ for 40 minutes, and filtering to obtain an extract;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.1% acetic acid aqueous solution to obtain a second-stage eluent;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.
example 2: 1. a preservation method of lotus root slices comprises the following specific steps:
(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;
(2) Soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 15min at the temperature of 2 ℃; the compound preservation solution contains 2 g of ginseng extract, 1.5 g of motherwort extract and 4 g of chrysanthemum extract in each liter of purified water;
(3) vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);
(4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 15 kGy;
(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 2 ℃.
2. the preservation method of the lotus root slices is characterized in that the vacuum pre-packaging is to put the lotus root slices in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.
3. The preservation method of the lotus root slices is characterized in that the ginseng extract is prepared by the following steps:
a. drying and crushing ginseng, adding 40% ethanol water solution, wherein the total weight of the ethanol water solution is 4.5 times of the weight of the dried and crushed ginseng, carrying out hot reflux extraction at 55 ℃ for 50 minutes, and filtering to obtain an extract;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. Subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 8% ethanol water solution to obtain first-stage eluate;
d. Performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.2% acetic acid aqueous solution to obtain a second-stage eluent;
e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain the Ginseng radix extract.
the motherwort extract is prepared by the following method:
a. drying and crushing motherwort, adding 40% ethanol water solution, wherein the total weight of the ethanol water solution is 4.5 times of the weight of the dried and crushed motherwort, leaching for 50 minutes at 55 ℃ by hot reflux, and filtering to obtain leaching liquor;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 8% ethanol water solution to obtain first-stage eluate;
d. Performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.2% acetic acid aqueous solution to obtain a second-stage eluent;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract.
The chrysanthemum extract is prepared by the following method:
a. Drying and crushing chrysanthemum, adding 40% ethanol water solution, wherein the total weight of the ethanol water solution is 4.5 times of the weight of the dried and crushed chrysanthemum, carrying out hot reflux extraction at 55 ℃ for 50 minutes, and filtering to obtain an extract;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 8% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.2% acetic acid aqueous solution to obtain a second-stage eluent;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.
Example 3: 1. a preservation method of lotus root slices comprises the following specific steps:
(1) Pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;
(2) Soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 20min at 4 ℃; the compound preservation solution contains 3 g of ginseng extract, 2 g of motherwort extract and 5 g of chrysanthemum extract in each liter of purified water;
(3) vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);
(4) Electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 20 kGy;
(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 4 ℃.
2. the preservation method of the lotus root slices is characterized in that the vacuum pre-packaging is to put the lotus root slices in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.
3. the preservation method of the lotus root slices is characterized in that the ginseng extract is prepared by the following steps:
a. drying and crushing ginseng, adding 50% ethanol water solution, wherein the total weight of the ethanol water solution is 5 times of the weight of the dried and crushed ginseng, carrying out hot reflux extraction at 60 ℃ for 60 minutes, and filtering to obtain an extract;
b. Extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 10% ethanol water solution to obtain first-stage eluate;
d. Performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.3% acetic acid aqueous solution to obtain a second-stage eluent;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain the Ginseng radix extract.
the motherwort extract is prepared by the following method:
a. drying and crushing motherwort, adding 50% ethanol water solution, wherein the total weight of the ethanol water solution is 5 times of the weight of the dried and crushed motherwort, leaching for 60 minutes at 60 ℃ by hot reflux, and filtering to obtain leaching liquor;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.3% acetic acid aqueous solution to obtain a second-stage eluent;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract.
the chrysanthemum extract is prepared by the following method:
a. drying and crushing chrysanthemum, adding 50% ethanol water solution, wherein the total weight of the ethanol water solution is 5 times of the weight of the dried and crushed chrysanthemum, carrying out hot reflux extraction at 60 ℃ for 60 minutes, and filtering to obtain an extract;
b. Extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluent by using 300-mesh polyamide powder as an adsorbent, and eluting by using 0.3% acetic acid aqueous solution to obtain a second-stage eluent;
e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.

Claims (3)

1. A preservation method of lotus root slices is characterized in that: the method comprises the following specific steps:
(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;
(2) soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water;
(3) Vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);
(4) Electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy;
(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃.
2. the preservation method of sliced lotus root according to claim 1, wherein the preservation method comprises the following steps: and (3) the vacuum pre-packaging step is to put the lotus root slices obtained in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.
3. the preservation method of sliced lotus root according to claim 1, wherein the preservation method comprises the following steps: the ginseng extract is prepared by the following method:
a. drying and pulverizing Ginseng radix, adding 30-50% ethanol water solution 4-5 times of dried and pulverized Ginseng radix, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain Ginseng radix extract;
the motherwort extract is prepared by the following method:
a. drying and pulverizing herba Leonuri, adding 30-50% ethanol water solution 4-5 times of the dried and pulverized herba Leonuri, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract;
the chrysanthemum extract is prepared by the following method:
a. Drying and pulverizing flos Chrysanthemi, adding 30-50% ethanol water solution 4-5 times of dried and pulverized flos Chrysanthemi, extracting at 50-60 deg.C under reflux for 40-60 min, and filtering to obtain extractive solution;
b. extracting the leaching liquor with diethyl ether to obtain extract liquor;
c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;
d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;
e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.
CN201810574841.1A 2018-06-06 2018-06-06 preservation method of lotus root slices Pending CN110558367A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112894920A (en) * 2021-01-21 2021-06-04 青岛颐晟泰海洋生物科技有限公司 Slicing device for agricultural product processing and slicing method thereof
CN113180181A (en) * 2021-05-29 2021-07-30 西南科技大学 Browning control method for vacuum-packaged instant lotus root slices

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112894920A (en) * 2021-01-21 2021-06-04 青岛颐晟泰海洋生物科技有限公司 Slicing device for agricultural product processing and slicing method thereof
CN113180181A (en) * 2021-05-29 2021-07-30 西南科技大学 Browning control method for vacuum-packaged instant lotus root slices

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Application publication date: 20191213