Title:
METHOD FOR CONVERTING PHLORIZIN INTO PHLORETIN
Document Type and Number:
WIPO Patent Application WO/2020/077971
Kind Code:
A1
Abstract:
Provided is a method for converting phlorizin into phloretin, comprising the following steps: dissolving a raw material containing phlorizin in ethanol or an aqueous solution, adding a mixture of a cellulose complex enzyme and a pectin complex enzyme for enzymatic hydrolysis, the enzymatic hydrolysis temperature being 45-55°C and the enzymolysis time being 10-96 hours, inactivating same after the enzymatic hydrolysis, and carrying out a solid-liquid separation to obtain a phloretin product. By using the mixed enzymes, the present invention solves the problem of incomplete enzymatic hydrolysis of a single enzyme, improves the conversion rate of phlorizin, and realizes an improvement of the conversion rate of phlorizin to at least 95%; the phloretin obtained by the present invention is white; and the present invention omits the step of decoloration needed by traditional processes, such as an acidolysis process, and further reduces the production cost.
Inventors:
YANG WENGUO (CN)
YANG MEIYING (CN)
XIE YONGFU (CN)
ZHAO JUN (CN)
YANG MEIYING (CN)
XIE YONGFU (CN)
ZHAO JUN (CN)
Application Number:
PCT/CN2019/083511
Publication Date:
April 23, 2020
Filing Date:
April 19, 2019
Export Citation:
Assignee:
GUILIN LAYN NATURAL INGREDIENTS CORP (CN)
International Classes:
C12P7/26
Foreign References:
| CN109355317A | 2019-02-19 | |||
| CN101701226A | 2010-05-05 | |||
| CN105838745A | 2016-08-10 |
Other References:
KAZUHIRO HOSHINO, K. ET AL.: "Repeated Utilization of [3-Glucosidase Immobilized on a Reversibly Soluble-Insoluble Polymer for Hydrolysis of Phloridzin as a Model Reaction Producing a Water-Insoluble Product", JOURNAL OF FERMENTATION AND BIOENGINEERING, vol. 82, no. 3, 31 December 1996 (1996-12-31), pages 255, XP009137096, DOI: 10.1016/0922-338X(96)88816-7
CHENG, ZHENGGEN ET AL.: "Effect . of Pectinase and Maceration Treatment on Phenolic Compositions of Apple Wine", FOOD SCIENCE AND TECHNOLOGY, vol. 41, no. 7, 31 July 2016 (2016-07-31), pages 63
CHENG, ZHENGGEN ET AL.: "Effect . of Pectinase and Maceration Treatment on Phenolic Compositions of Apple Wine", FOOD SCIENCE AND TECHNOLOGY, vol. 41, no. 7, 31 July 2016 (2016-07-31), pages 63
Attorney, Agent or Firm:
NANNING SHUHUA INTELLECTUAL PROPERTY AGENCY et al. (CN)
Download PDF: