Method for preparing tartary buckwheat rutin from tartary buckwheat flavone extract

• Main Authors: LUO XIAOMIAO, XIANG DAN, SHI BIBO, XIAO SHIMING
• Format: Patent
• Language: Chinese; English
• Published: 14.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for preparing tartary buckwheat rutin from tartary buckwheat flavone extract, which comprises the following steps: preparing a dissolving solution: stirring and dissolving the flavone extract for 10-60 minutes by using alcohol with the concentration of 10-35% v/v according to the ratio of the flavone extract to the alcohol of 1: 1-1: 10 at the temperature of 15-30 DEG C, so that quercetin in the flavone extract can be converted into rutin in the low-concentration alcohol; filtering to obtain oil: removing grease at the temperature of 15-30 DEG C by using a filter; heating the dissolving solution: heating the dissolving solution to 60-80 DEG C, heating for 5-10 minutes to volatilize ethanol in the dissolving solution, and volatilizing part of rutin and quercetin in the dissolving solution through the volatilization of the ethanol; condensing and recovering the volatilized ethanol and rutin; the condensate is concentrated to obtain concentrated paste, the water content of the co