Isolation,Purification,Identification And Micro-Encapsulation Of Flavonoids From Red Raspberry Seed

Red raspberry seed was selected as raw materials.Ultrasonic auxiliary method combined with Cellulase-assisted was used to extract flavonoids on the basis of organic solvent extraction.Taking the index of microcapsules properties to explore the microencapsulation of the flavonoids in the red raspberry seed.The macroporous resin and polyamide were used together for purification to determine the flavonoids structure of red raspberry seed.This research wound provide a theoretical basis for development and utilization of red raspberry seed.The content of the test is obtained as follows:1.Ultrasonic auxiliary method combined with Cellulase-assisted was used to process red raspberry seed powder in order to destroy the cell wall and accelerate the dissolution of flavonoids in the red raspberry seed.On the base of the single-factor experimental results,a response surface design was generated with the yield of flavonoids was selected as response value.The optimum technological parameters of flavonoids extraction were as follows:0.009mg/mL cellulase addition,60%ethanol,70W ultrasonic auxiliary method extracting for 45 min under 55℃ and pH 5.5.The result indicated that the extraction amount of flavonoids from red raspberry seed is 34.33 mg/g.2.Macroporous resin and polyamide have better separation effect on polyphenols.Polyamide was used to purify the flavonoid which was purified by AB-8 type macroporous resin to investigate the optimal conditions for polyamide purification.The results showed that the best conditions for the purification of flavonoids from red raspberry seed by polyamide were sample concentration 5.5mg/mL,sample volume 100mL,pH4.5,sample flow rate 2.0mL/min,elution concentration 70%ethanol,eluent dosage 150mL and elution flow rate 1.5mL/min.The adsorption rate can reach 68.7%,the desorption rate is 76.3%,and the purity is 59.2%which is 2.36 times that of alcohol extraction under the best technological parameters.At the same time,the monomers collected by High Performance Liquid Chromatography(HPLC)were identified by Infrared Spectrum(IR)and the flavonoids of red raspberry seed contained catechins.3.Through the comparison of the physical and chemical indexes,particle size,ultrastructure,thermogravimetry,DSC,and in vitro digestion of microcapsules,the results show:comparing the physicochemical properties of the three microcapsules,the microcapsules prepared by spray-drying method are fine in fineness,tiny in particle size,and low in moisture content.The optimal embedding rate could reach 89.3%.The complex coacervation method followed,the embedding rate reached 78%,and the β-cyclodextrin embedding method had the lowest embedding rate of 64.6%.In the thermogravimetry and DSC studies,the three types of microcapsules all have a protective effect on the core material,enhancing its heat resistance and making the microcapsules more stable.In the gastrointestinal digestion simulation study,all three types of microcapsules can achieve sustained release.As a whole,the preparation of flavonoid microcapsules of red raspberry seed by spray-drying method is superior to others.4.The experiment used spray-drying to prepare flavonoid microcapsules of red raspberry seed.On the base of the single-factor experimental results,a 3-factor Box-Benhnken experiment was designed,in which core-wall tatio,wall material ratio and total solids content was selected as response value.The result shown that the better microcapsuled efficiency could reach 92.12%under the condition of core-wall tatiol:15,wall material ratio 1:16 and total solids content 17%.