Title:
IMPURITY REMOVAL AND PURIFICATION METHOD FOR BONDED STATE AROMATIC SUBSTANCE
Document Type and Number:
WIPO Patent Application WO/2021/169929
Kind Code:
A1
Abstract:
An impurity removal and purification method for a bonded state aromatic substance, comprising: adding juice to an adsorption resin for eluting to obtain a first crude product; extracting the first crude product to obtain an oily second crude product; soaking the second crude product in ethanol after the soaking is ended, oscillating the soaked solution, and then performing film filtration, and performing reduced pressure rotary evaporation on the obtained aqueous phase to obtain a bonded state aromatic substance refined product. A free state aromatic substance in the juice is first removed by means of the adsorption resin and the extraction step, and then the crude product is soaked in ethanol, and oscillation and film filtration are carried out, which can break the coating of the bonded state aromatic substance by impurities such as pectin and oily substances. Impurities such as pectin and oily substances are effectively removed for the obtained refined product while it is ensured that the content of the bonded state aromatic substance is not affected, the measurement stability of the bonded state aromatic substance is ensured during the subsequent quantitative analysis, and the error in the quantitative analysis is reduced.
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Inventors:
SUN YUJING (CN)
PENG WEI (CN)
XU QINGQING (CN)
LIU MIAOMIAO (CN)
PENG WEI (CN)
XU QINGQING (CN)
LIU MIAOMIAO (CN)
Application Number:
PCT/CN2021/077364
Publication Date:
September 02, 2021
Filing Date:
February 23, 2021
Export Citation:
Assignee:
UNIV ZHEJIANG TECHNOLOGY (CN)
International Classes:
C07B63/00; C11B9/00; G01N30/84
Foreign References:
| CN111208239A | 2020-05-29 | |||
| CN104849393A | 2015-08-19 | |||
| CN110819452A | 2020-02-21 | |||
| CN104957761A | 2015-10-07 |
Other References:
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ZHI-YING YI, TAO FENG, XIAO-BEI LI, FANG-LING BING: "Preliminary Study on the Glycosidically Bound Aroma Compounds from Pomegranate Juice", MODERN FOOD SCIENCE AND TECHNOLOGY, HUANAN LIGONG DAXUE,SOUTH CHINA UNVERSITY OF TECHNOLOGY, CN, vol. 33, no. 1, 1 January 2017 (2017-01-01), CN, pages 221 - 227, XP055840836, ISSN: 1673-9078, DOI: 10.13982/j.mfst.1673-9078.2017.1.034
MINGLI KANG, SIYI PAN, XIAOLEI GUO: "Analysis of Free and Bound Flavor Compounds in Fruit Wines Produced from Satsuma Mandarin Juice with Different Treatments", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 37, no. 2, 22 September 2015 (2015-09-22), CN, pages 153 - 159, XP055840884, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201602027
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YANG YINI, YANG GUIQIU ，YANG XIAOHONG，ZHENG FUPING ，YU AINONG: "Characterization of Free and Bound Volatile Compounds in Hawk Tea (Litsea Coreana L.)", FOOD AND FERMENTATION INDUSTRIES, vol. 45, no. 3, 19 October 2018 (2018-10-19), pages 254 - 260, XP055840933, DOI: 10． 13995 /j． cnki． 11 － 1802 /ts． 017579
SIQIONG ZHONG, JINGNAN REN, DEWEN CHEN, SIYI PAN, KEXING WANG, SHUZHEN YANG, GANG FAN: "Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 20, no. 1, 1 October 2013 (2013-10-01), pages 1 - 4, XP055840937, DOI: 10.3136/fstr.20
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ADRIANE B. P. MEDEIROS, ASHOK PANDEY, LUCIANA P. S. VANDENBERGHE, GLÁUCIA M. PASTORE, CARLOS R. SOCCOL: "Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents", FOOD TECHNOLOGY AND BIOTECHNOLOGY, SVEUCILISTE U ZAGREBU * PREHRAMBENO-BIOTEHNOLOSKI FAKULTET, CROATIA, vol. 44, no. 1, 1 January 2006 (2006-01-01), Croatia, pages 47 - 51, XP055840940, ISSN: 1330-9862
BAEK, H.H: "Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice", JOURNAL OF FOOD SCIENCE, vol. 64, no. 3, 1 January 1999 (1999-01-01), pages 441 - 444, XP055840942
ZHI-YING YI, TAO FENG, XIAO-BEI LI, FANG-LING BING: "Preliminary Study on the Glycosidically Bound Aroma Compounds from Pomegranate Juice", MODERN FOOD SCIENCE AND TECHNOLOGY, HUANAN LIGONG DAXUE,SOUTH CHINA UNVERSITY OF TECHNOLOGY, CN, vol. 33, no. 1, 1 January 2017 (2017-01-01), CN, pages 221 - 227, XP055840836, ISSN: 1673-9078, DOI: 10.13982/j.mfst.1673-9078.2017.1.034
MINGLI KANG, SIYI PAN, XIAOLEI GUO: "Analysis of Free and Bound Flavor Compounds in Fruit Wines Produced from Satsuma Mandarin Juice with Different Treatments", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 37, no. 2, 22 September 2015 (2015-09-22), CN, pages 153 - 159, XP055840884, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201602027
BANGYUAN PENG, YU LUO, HONGLI ZHANG, ZHUHONG DING: "Effect of β-glucosidase on the Volatile Compounds of Rosa Roxburghii Juice", CHINA BREWING, ZHONGGUO NIANGZAO BIANJIBU, CN, vol. 36, no. 7, 20 July 2017 (2017-07-20), CN, pages 172 - 177, XP055840892, ISSN: 0254-5071, DOI: 10.11882/j.issn.0254-5071.2017.07.037
SHUN-YU, MAO QIU-DANWANG, JINGSHENG WEN-JUNZHANG, BO: "Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 34, no. 14, 4 January 2013 (2013-01-04), CN, pages 192 - 197, XP055840898, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201314039
YANG YINI, YANG GUIQIU ，YANG XIAOHONG，ZHENG FUPING ，YU AINONG: "Characterization of Free and Bound Volatile Compounds in Hawk Tea (Litsea Coreana L.)", FOOD AND FERMENTATION INDUSTRIES, vol. 45, no. 3, 19 October 2018 (2018-10-19), pages 254 - 260, XP055840933, DOI: 10． 13995 /j． cnki． 11 － 1802 /ts． 017579
SIQIONG ZHONG, JINGNAN REN, DEWEN CHEN, SIYI PAN, KEXING WANG, SHUZHEN YANG, GANG FAN: "Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 20, no. 1, 1 October 2013 (2013-10-01), pages 1 - 4, XP055840937, DOI: 10.3136/fstr.20
UBEDA CRISTINA, SAN-JUAN FELIPE, CONCEJERO BELÉN, CALLEJÓN RAQUEL M., TRONCOSO ANA M., MORALES M. LOURDES, FERREIRA VICENTE, HERNÁ: "Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 60, no. 24, 20 June 2012 (2012-06-20), US, pages 6095 - 6102, XP055840938, ISSN: 0021-8561, DOI: 10.1021/jf301141f
LIN, WENWEN, LOU SHUTING, SUN YUJING, YE XINGQIAN: "Effects of Ultrasonic Treatmentson Mainaroma Compounds in Freshly Squeezed Orange Juice", JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CN, vol. 16, no. 5, 31 May 2016 (2016-05-31), CN, pages 245 - 251, XP055840928, ISSN: 1009-7848, DOI: 10.16429/j.1009-7848.2016.05.034
ADRIANE B. P. MEDEIROS, ASHOK PANDEY, LUCIANA P. S. VANDENBERGHE, GLÁUCIA M. PASTORE, CARLOS R. SOCCOL: "Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents", FOOD TECHNOLOGY AND BIOTECHNOLOGY, SVEUCILISTE U ZAGREBU * PREHRAMBENO-BIOTEHNOLOSKI FAKULTET, CROATIA, vol. 44, no. 1, 1 January 2006 (2006-01-01), Croatia, pages 47 - 51, XP055840940, ISSN: 1330-9862
BAEK, H.H: "Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice", JOURNAL OF FOOD SCIENCE, vol. 64, no. 3, 1 January 1999 (1999-01-01), pages 441 - 444, XP055840942
Attorney, Agent or Firm:
HANGZHOU ZHIJIANG PATENT AGENCY (CN)
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