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CN-122012642-A - Fruit anthocyanin as well as extraction method and application thereof

CN122012642ACN 122012642 ACN122012642 ACN 122012642ACN-122012642-A

Abstract

The invention provides fruit anthocyanin and an extraction method and application thereof, wherein the extraction method comprises the following steps of S1, raw material pretreatment, cleaning after removing impurities, draining surface moisture, crushing, vacuum drying, and finally crushing to obtain fruit powder, S2, three-layer microsphere extraction, namely, preparing an extraction base solution, adding three-layer microspheres, stirring for 8-12min at the rotating speed of 40-45 ℃ and 100-150r/min, maintaining the rotating speed of 100-150r/min, setting the power of 300W and the temperature of 42-45 ℃, carrying out intermittent ultrasonic extraction for 3-4h at the power of 4-6min and suspending for 1-2min, centrifuging the extracting solution after the extraction is finished, collecting supernatant to obtain a crude extracting solution, and S3, namely, obtaining a final product fruit anthocyanin, namely, obtaining the fruit anthocyanin through filtering, adsorbing, eluting, purifying, concentrating and drying. The three-layer microsphere has a three-layer structure, a targeting attachment-step transformation-enrichment release-protection linkage system is formed, a synergistic effect of 1+1+1>3 is realized, the extraction rate of the anthocyanin of the fruit is improved, and the activity and the quality stability of the anthocyanin are ensured.

Inventors

  • LI CHUNYANG
  • WANG JUN
  • FENG JIN
  • ZHU HEQUAN

Assignees

  • 南京珍唯康生物科技有限公司

Dates

Publication Date
20260512
Application Date
20260204

Claims (10)

  1. 1. The extraction method of the fruit anthocyanin is characterized by comprising the following steps of: S1, pretreatment of raw materials Selecting fresh fruits, removing impurities, cleaning, draining off surface water, crushing, vacuum drying at 40-50deg.C for 3-5h, and pulverizing to 80-120 mesh to obtain fruit powder; S2, three-layer microsphere extraction Preparing an extraction base solution from the fruit powder prepared in the step S1, adding three layers of microspheres, wherein the adding amount of the three layers of microspheres is 4-10% of the mass of the extraction base solution, stirring for 8-12min at the rotating speed of 40-45 ℃ and the rotating speed of 100-150r/min, maintaining the rotating speed of 100-150r/min, setting the power of 300W and the temperature of 42-45 ℃, performing intermittent ultrasonic extraction for 4-6min and suspending for 1-2min for 3-4h, centrifuging the extraction solution at the rotating speed of 7000-9000r/min and the temperature of 2-6 ℃ for 10-15min after the extraction is finished, and collecting supernatant to obtain a crude extraction solution; S3, obtaining the final product of the fruit anthocyanin Filtering, adsorbing, eluting, purifying, concentrating and drying the crude extract to obtain the fruit anthocyanin.
  2. 2. The method of claim 1, wherein the fruit comprises grapes and blueberries.
  3. 3. The method of claim 1, wherein the preparation method of the extracting base solution in S2 comprises the steps of uniformly mixing fruit powder and deionized water according to the mass ratio of fruit powder to deionized water=1:8-12, and adjusting the pH to 4.5-4.8 to obtain the extracting base solution.
  4. 4. The method of claim 1, wherein the three-layer microsphere in S2 is prepared by the steps of: (1) Preparation of core particles Adding porous chitosan and xylooligosaccharide into deionized water, stirring for 25-30min at 180-220r/min, regulating pH to 4.8-5.2 to form uniform suspension, ultrasonically granulating the suspension for 12-18min, preparing into particles by adopting a spray granulation method, setting air inlet temperature at 150-170 ℃, air outlet temperature at 65-75 ℃ and feeding speed at 4-6mL/min, and drying the collected particles in a 40-50 ℃ vacuum drying oven for 1.5-2.5h to obtain core particles; (2) Wrapping intermediate layer Adding cellulase R-10 and tyrosinase into deionized water, stirring at 32-38deg.C for 15-25min, adding citric acid and tartaric acid into deionized water, stirring to dissolve completely, adjusting pH to 3.0-3.5, and making into composite acid solution, slowly adding composite acid solution into core particles, stirring at 35-40deg.C for 45-60min, continuously slowly dropwise adding composite acid solution, stirring at 25-30min, and drying in a 38-42 deg.C vacuum drying oven for 1-2 hr to obtain middle layer coated particles; (3) Coating the outermost layer Adding quaternized modified chitosan and hydroxypropyl methylcellulose into ethanol solution with concentration of 25-30%, stirring at 30-35deg.C and 80-120r/min for 35-45min to obtain coating solution, adding the middle layer coated particles into the coating solution, wherein the volume of the coating solution is 6-8 times of the mass of the middle layer coated particles, stirring at 60-100r/min for 45-75min to uniformly coat the coating solution on the surfaces of the particles, and drying the particles at-40deg.C to-50deg.C under vacuum degree of 10-20Pa for 3.5-4.5 hr to obtain three-layer microsphere.
  5. 5. The method of claim 4, wherein the mass ratio of porous chitosan, xylooligosaccharide and deionized water in step (1) is 7:3:50-80.
  6. 6. The method of claim 4, wherein in the step (2), the mass ratio of the cellulase R-10, the tyrosinase and the deionized water is 2:1:30-45, the mass ratio of the citric acid, the tartaric acid and the deionized water is 2:1:24-36, the adding amount of the compound enzyme solution is 4-6 times of the mass of the core particles, and the adding amount of the compound acid solution is 2-3 times of the mass of the core particles.
  7. 7. The method of claim 4, wherein the mass ratio of quaternized modified chitosan, hydroxypropyl methylcellulose and ethanol solution in step (3) is 3:2:40-60.
  8. 8. The method of claim 1, wherein the specific operation of S3 is as follows: filtering the crude extract with 0.45 μm polytetrafluoroethylene filter membrane under vacuum, passing the filtrate through HPD-600 type macroporous adsorption resin, adsorbing for 1.5-2.5 hr, eluting with deionized water to remove impurities, eluting with 40% ethanol solution to collect eluate, placing the eluate in vacuum rotary evaporator under nitrogen protection, concentrating at 50-60deg.C and vacuum degree of 0.07-0.09MPa for 30-40min to obtain concentrated solution, transferring the concentrated solution into vacuum freeze dryer, setting temperature to-50deg.C and vacuum degree of 10-20Pa, and drying for 1-2 hr to obtain fruit anthocyanin.
  9. 9. Fruit anthocyanin obtained by the method according to any one of claims 1 to 8.
  10. 10. Use of fruit anthocyanin according to claim 9 in the preparation of food or cosmetic products having antioxidant activity.

Description

Fruit anthocyanin as well as extraction method and application thereof Technical Field The invention belongs to the technical field of anthocyanin extraction, and particularly relates to fruit anthocyanin as well as an extraction method and application thereof. Background Anthocyanin is used as a natural flavonoid compound, widely exists in the peel, pulp and grain of fruits such as grapes and blueberries, has extremely strong antioxidant, anti-inflammatory and immunoregulatory activities, and has wide application prospects in the fields of food additives, health-care products, medicines and the like. The anthocyanin in the grape and the blueberry exists in the form of combined glycoside (such as cyanidin-3-glucoside) and acylated anthocyanin, and flavonoid substances such as flavonol glycoside (quercetin-3-glucoside and kaempferol glycoside), procyanidine (dimer/polymer precursor) and the like are accompanied, and can be converted into anthocyanin analogues through structural modification, so that the activity and the added value of the product are further improved. However, the current anthocyanin extraction process has a plurality of bottlenecks, and is difficult to meet the high-value production requirements, namely, firstly, the dissolution of the bonded anthocyanin is blocked, and the extraction efficiency is low. Anthocyanin is wrapped in a cell wall cellulose-pectin network, a glycosidic bond and ester bond complex is formed partially, and residual grease of grape seeds and blueberry peel further wraps active ingredients, so that the total extraction rate of anthocyanin is reduced, and secondly, precursor material is not converted enough, and the added value of the product is limited. Procyanidine is used as an important precursor of anthocyanin, and the procyanidine can be activated only by depolymerizing the procyanidine into a monomer, but the product is easily oxidized by the existing strong acid and high temperature acidolysis processes, and in addition, flavonol glycoside can be converted into anthocyanin analogues, the existing process lacks a targeted catalytic system, directional conversion can not be realized, and third, the anthocyanin activity is poor in retention and the quality is unstable. The anthocyanin is highly sensitive to temperature, oxygen and pH value, the existing anthocyanin extraction process has no antioxidation protection in all links, the activity retention rate of the finished product is affected, and meanwhile, polyphenol oxidase in the system catalyzes enzymatic oxidation to cause anthocyanin discoloration and activity attenuation. Based on the technical problems, the fruit anthocyanin extraction process capable of synchronously realizing efficient dissolution, directional conversion and activity protection is constructed, three layers of microspheres are added after the fruit raw materials are pretreated, all the layers of the microspheres cooperate with each other, the total anthocyanin extraction efficiency is greatly improved, the precursor material conversion is enhanced, the added value of a product is obviously improved, and the activity and quality stability of anthocyanin are ensured. Disclosure of Invention The invention provides a fruit anthocyanin and an extraction method and application thereof, wherein three layers of microspheres are added into pretreated fruit raw materials to extract the anthocyanin with the assistance of intermittent ultrasound, and components of different layers of the microspheres form a targeted attachment-step transformation-enrichment and release-protection synergistic linkage system, so that the high extraction rate of the fruit anthocyanin is realized, and meanwhile, the activity and quality stability of the anthocyanin are ensured. The technical scheme adopted for achieving the purpose is that the extraction method of the fruit anthocyanin comprises the following steps: S1, pretreatment of raw materials Selecting fresh fruits, removing impurities, cleaning, draining off surface water, crushing, vacuum drying at 40-50deg.C for 3-5h, and pulverizing to 80-120 mesh to obtain fruit powder; S2, three-layer microsphere extraction Preparing an extraction base solution from the fruit powder prepared in the step S1, adding three layers of microspheres, wherein the adding amount of the three layers of microspheres is 4-10% of the mass of the extraction base solution, stirring for 8-12min at the rotating speed of 40-45 ℃ and the rotating speed of 100-150r/min, maintaining the rotating speed of 100-150r/min, setting the power of 300W and the temperature of 42-45 ℃, performing intermittent ultrasonic extraction for 4-6min and suspending for 1-2min for 3-4h, centrifuging the extraction solution at the rotating speed of 7000-9000r/min and the temperature of 2-6 ℃ for 10-15min after the extraction is finished, and collecting supernatant to obtain a crude extraction solution; S3, obtaining the final product of the fruit anthocyanin Filtering