211results about "Food adsorption" patented technology

A Bacillus natto culture is treated with chitosan, and then filtered, concentrated, and dried. According to this method, a Bacillus natto culture extract containing nattokinase and 1 μg or less of vitamin K2 / g dry weight is obtained.

The invention discloses a method for removing pesticide residues and a plasticizer from a fructus momordicae extract at the same time. The method comprises the following steps: (1) extracting the fructus momordicae extract by using supercritical carbon dioxide fluid containing an entrainer, and lowering the temperature and reducing the pressure after extraction until the temperature and the pressure are normal to obtain an initial extract of the fructus momordicae extract; (2) dissolving the initial extract of the fructus momordicae extract in water, and performing nanofiltration to obtain nanofiltration trapped fluid of the fructus momordicae extract; and (3) performing spray drying to obtain the fructus momordicae extract without the pesticide residues and the plasticizer. By use of the method disclosed by the invention, the pesticide residues and the plasticizer in the fructus momordicae extract can be removed at the same time, the removal rate of the pesticide residues can reach 88.94%, the removal rate of the plasticizer can reach 92.54%, the indexes of the residual quantities can reach the latest national standard GB2763-2014 'Maximum Residue Limits of Pesticides in Food', and the loss rate of momordica glycoside V in the fructus momordicae extract is 0. The method disclosed by the invention is simple, low in cost, safe and environment-friendly, and contains no residues of chemical reagents.

A method for decreasing heavy metal content in cereal powder includes the following steps of firstly, conducting a reduction reaction, wherein cereal powder polluted by heavy metal is weighed, water accounting for 5-10 times of the weight of the cereal powder is added, a heavy metal reduction agent accounting for 0.1-1.0% of the weight of the added water is added, the mixture is evenly stirred, and material liquid is obtained; secondly, conducting ultrasonic reduction, wherein ultrasonic processing is conducted on the material liquid obtained in the first step, the ultrasonic frequency is 20-50 kHz, time is 1-4 h, and the temperature is controlled at 20-40 DEG C in the ultrasonic processing process; thirdly, conducting washing, wherein filter pressing is conducted on the liquid material processed in the second step, and the liquid material is washed with water; fourthly, conducting drying, wherein cereal obtained after the processing in the third step is dried. By means of the method, the problem that at present, the content of heavy metal such as cadmium, chromium, lead, mercury, arsenium and copper in powder of cereal such as rice exceeds the standard can be effectively solved.

The present invention provides a production technology of fructus momordicae concentrated juice by waste liquid discharged from adsorption resin columns of momordica glycosides. The production technology comprises the following steps: adsorption resin material feeding waste liquid in production processes of fresh fructus momordicae taking, ceramic membrane microfiltration clarifying, anion resin pH adjusting, reverse osmosis membrane concentrating, low temperature cooling, ceramic membrane microfiltration clarifying, vacuum decompression concentration paste preparing, sterilizing, vacuum packaging and fructus momordicae concentrated juice obtaining. Advantages are as follows: (1) the produced fructus momordicae concentrated juice retains the flavor and nutrient composition of the fructus momordicae, is almost colorless and extremely excellent in taste, can be widely used in food industry, drink industry and pharmaceuticals industry, and the production technology turns waste into treasure and improves the added value of the fructus momordicae; (2) the production technology reduces COD and BOD in the waste liquid, greatly reduces the treatment pressure of sewage treatment stations, and is environmentally friendly; and (3) the production technology is simple, high in automation degree, high in efficiency, and stable and reliable.

The invention provides a health-preserving health food formula beneficial for improving sleep and a preparation method thereof. The health-preserving health food formula comprises the following raw materials in parts by weight: 600-1400 parts of medlar, 600-1500 parts of rhizoma polygonati, 600-1500 parts of poria cocos, 1000-2000 parts of rhizoma dioscoreae, 800-1300 parts of mulberry, 500-1300 parts of radix polygonati officinalis, 800-2000 parts of lotus seeds, 800-2000 parts of arillus longan, 800-1400 parts of lilium brownii, and 800-1700 parts of spina date seed. The preparation process adopts a traditional water decoction extraction method, an extract is directly sub-packed into bags, the process is simple, and taking is convenient. The health-preserving health food formula is capable of improving the sleep quality, stabilizing emotion, relieving depression, stress and anxiety, enhancing immunity, memory, logical thinking ability and comprehensive ability, and improving the work efficiency.

A soy protein product having reduced astringency, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 using at least one organic acid, such as citric acid or a blend of citric acid and malic acid or a mixture of at least one organic acid and at least one mineral acid, such as hydrochloric acid and phosphoric acid, to produce an acidified clear soy protein solution, which may be dried directly or following optional concentration and diafiltration, to provide the soy protein product.

The invention relates to the technical field of natural medicinal chemistry and food medicine, in particular to a celery seed extract and a preparation method and an application thereof. The celery seed extract is prepared from apigenin and apigenin, and the preparation method comprises the following steps: smashing celery seeds into celery seed powder; extracting and removing volatile oil compounds in celery seeds by using an organic solvent, extracting the celery seeds by using an ethanol-water solution, concentrating, and carrying out column chromatography to obtain the celery seed extract. The precise active ingredient in celery seed for lowering blood uric acid is obtained. The method is simple to operate, clear in extract effect and simple in preparation process, and the obtained celery seed extract is clear in component and can be used for health food or preventive drugs or nourishment to prevent and treat various diseases of human bodies, such as reduction of blood uric acid, relief and treatment of ventilation, prevention of gout and the like.

To provide a coral powder from which water-soluble ions can be easily extracted and which shows a low redox potential when dissolved in water. [MEANS FOR SOLVING PROBLEMS] A coral is washed with freshwater or tap water, ground and then heated. Thus, proteins and other organic matters, which have been incorporated into calcium in the coral skeleton, are decomposed and scattered as volatile components. In the skeleton from which the volatile components have been scattered, a microporous calcium skeleton is formed and the surface area in a pore is enlarged. By allowing this microporous structureto adsorb hydrogen gas, the hydrogen gas can be sustained in the structure.

The invention relates to a method for decoloring the waste sugar liquid generated by dried fruit processing; the method is simple and convenient to operate and is capable of realizing the recycling of the waste sugar liquid. The technical scheme is as follows: the method is characterized by comprising the steps of 1. diluting the waste sugar liquid generated by dried fruit processing into sugar liquid with the concentration being 30-40%, heating up to 40-45 DEG C, feeding compound pectinase with the weight ratio being 0.5 per mill into the sugar liquid, carrying out enzymolysis for 40 minutes, then heating up to 85 DEG C, and maintaining the temperature for more than 5 minutes, and then, cooling to 60 DEG C, and feeding 60-100g / hl of a bentonite flocculating agent; 2. taking supernate from the sugar liquid treated in the step 1, feeding 4-6% of wet activated carbon into the supernate by weight percent, heating up to 70 DEG C, carrying out air inflation, bubbling, fully and evenly mixing, carrying out heat preservation for 1 hour, and decoloring, and then, removing part of the activated carbon in a centrifuging manner by a continuous spiral centrifuge, and filtering by a 0.45 micrometers of ceramic membrane to remove the rest activated carbon impurity in the sugar liquid; and 3. carrying out instantaneous high temperature sterilization on the sugar liquid treated in the step 2 for more than 3 seconds, and then carrying out vacuum concentration.

The invention discloses a method for producing donkey-hide gelatin small peptide by utilizing the bionic enzymatic hydrolysis technology and application thereof. According to the method, the number of grinding and screening meshes, addition amount, enzymolysis temperature, pH, enzyme addition amount and other aspects are controlled and optimized, the addition amount of pepsin and trypsin is small, cost is reduced, bionic enzymatic hydrolysis is high in yield, the composition of pepsin and trypsin is subjected to bionic enzymatic hydrolysis, and the gelatin output is 1.5-2 times that of the traditional process. Furthermore, the product obtained by the bionic enzymatic hydrolysis technology is separated and purified by the technology of combining ultrafiltration membrane separation, electroosmosis and resin column chromatography, the loss amount of bioactive peptide is less than 2 percent, and the small peptide having a relative molecular mass of less than 2KD is more than 80 percent, so that the loss of bioactive peptide obtained by enzymolysis can be reduced, the small-molecular peptide content is high, and the using value is increased. The donkey-hide gelatin small peptide is matched with oligopeptides of marine fish, soybean oligopeptide, casein phosphopeptides and the like to obtain donkey-hide gelatin slurry, and can be used for improving human body immunity and relieving fatigue and senescence.

The invention mainly relates to a preparation technology for a soft capsule containing peony seed essential oil and xylitol. The preparation technology comprises the following steps: supercritically extracting the peony seed essential oil, preparing a solid capsule filler, preparing a soft capsule shell containing the xylitol and a solid extrusion filling capsule and the like. According to the preparation technology disclosed by the invention, the filler of the soft capsule is frozen and condensed and then is extruded into a shape and a size which are matched with the inner capacity of the capsule; due to solid filling, the waste of resources caused by the overflow of the filler during liquid filling is avoided, and the phenomenon that the overflowed filler attached to the surface layer of the capsule shell needs to be cleaned and dried after capsule pressing is finished is also avoided; the technical steps are saved, and the production cost is reduced. During preparation of the capsule shell, the capsule shell tastes good after being added with the xylitol; due to the final degassing during the preparation of liquid cement, the prepared capsule shell does not contain bubbles.

Belonging to the technical field of agricultural product processing, the invention discloses a comprehensive utilization method of fructus momordicae. According to the method, when fructus momordicae is used for extraction of mogroside V, the obtained fructus momordicae pomace is used for fertilizer preparation, thus realizing depth processing of fructus momordicae and maximum exploration of fructus momordicae's economic value. During extraction of mogroside V, through normal temperature extraction, heating water extraction, activated carbon decoloration, resin column fine extraction and other steps, effective decoloration and smell removal can be achieved, thus obtaining a high purity and good condition extract. During preparation of the fertilizer, fructus momordicae pomace, crop straw and chicken manure are subjected to mixed composting so as to realize the purposes of turning of waste into wealth and resource recovery. The obtained fertilizer has good fertilizer efficiency, and is especially suitable for fructus momordicae plantation.

The invention provides a blueberry natto product. The product is prepared from the following raw materials in parts by weight and through the following steps: taking 60 to 100 parts of blueberry pomace, adding sucrose, after yeast fermentation, carrying out low temperature preservation to obtain a blueberry leavening, weighing 150 to 250 parts of cooking soybeans, after an inoculated natto bacillus is fermented, then adding the blueberry leavening, continuously fermenting to obtain a natto leavening, and adding a certain amount of sauce, spices, taste enhancers and peppers to be mixed, then adding 10 to 25 parts of blueberry pigments to be prepared into blueberry natto with a variety of unique flavors. According to the invention, the characteristic of the blueberry pigments, namely slight acidity is utilized, so that the adsorption of ammonia substances is facilitated, ammonia odors generated by natto fermentation are completely removed, furthermore, the characteristic of the blueberry pigments, namely the slight acidity is further utilized to improve the natto flavor; the blueberry pigments are fully utilized to improve the color and luster of the natto, and make the natto have the blueberry aroma.

The present invention discloses a one-step debitterizing and reducing acidity method of high pulp content juices, and belongs to the technical field of juice preparation. The method includes the following steps: juicing fresh fruits and obtaining a raw juice, centrifuging the raw juice to obtain a crude separation of juice and pulp, pumping the crude separation juice into a buffer tank, pumping the crude separation pulp into a recovery tank for the subsequent backfilling; carrying out high-speed centrifugal separation of the crude separation juice and obtaining a fine separation of juice and pulp, pumping the fine separation juice into the buffer tank, and carrying out sterilizing and inactivating enzyme at a temperature of 85 to 90 DEG C for 10s to 30s, pumping the fine separation pulp into the recovery tank for the subsequent backfilling; after sterilizing and inactivating enzyme, pumping the fine separation juice from the buffer tank to a mixed resin tank, carrying out debitterizing and reducing acidity; backfilling the pulp, carrying out vacuum concentration and obtaining the high pulp content juices. The method can realize debitterizing and reducing acidity in one resin tank, maximize retain juice flavonoids, VC and other nutrients of the juice on the premise of removing limonin and fruit acid, and ensure the juice quality.

The invention discloses an acid-bitterness removal tank used in the process of juice processing. The tank comprises a tank body. The top of the tank body is provided with a feed pipe. The bottom of the tank body is provided with a discharge pipe. An upper filter screen and a lower filter screen are arranged in the tank body. Adsorption resin is filled between the upper filter screen and the lowerfilter screen. The top of the tank body is provided with a driving motor. The output shaft of the driving motor is connected to a stirring shaft. The lower end of the stirring shaft stretches into thespace between the upper filter screen and the lower filter screen. The section, which is between the upper filter screen and the lower filter screen, of the stirring shaft is provided with a stirringblade. By adopting the structure mentioned above, the efficiency of contact between the resin and juice is effectively improved; the juice acid-bitterness removal efficiency is ensured, at the same time, the circulation of the juice is realized, and the acid and bitterness of juice are radically removed.

The invention relates to a preparation method for a marine shellfish beverage. According to the preparation method, grains or potatoes, lily, marine shellfish meat and extracting solutions of the grains or the potatoes, the lily and the marine shellfish meat are homogenized and heated, and fishy and bitter tastes of a clam are removed by embedding and adsorption after rice gelatinization and the fresh and sweet flavors of the lily. The preparation method comprises the following steps: (1) preprocessing raw materials; (2) removing the fishy taste; (3) extracting and filtering; (4) adding additives; and (5) sub-packaging and sterilizing. The preparation method is simple in process, short in cycle, low in cost and good in effect; a shellfish extracting solution is embedded and adsorbed by rice and lily colloid mill slurry to prepare a palatable beverage with delicious flavor of shellfishes, the fragrance of the rice and the fresh and sweet flavors of the lily; in addition, byproducts in a preparation process can be used for producing puffed foods with the fragrance of the shellfishes and the rice as well as foods such as biscuits, breads and noodles, so that the raw materials are fully utilized and cannot be wasted; the preparation method is widely used for industrial production of various shellfish beverages.

Altitude stress is an acute altitude sickness and is a high altitude sickness with a series of symptoms and function metabolic change caused by the changes in air pressure difference, less oxygen content, dry air, cold and ultraviolet ray intensity resulted from incapability of body to adapt to the altitude after people reaches a certain altitude (generally at the altitude of 2700m or above). The nutritional agent for enhancing endurance and promoting anti-hypoxic tolerance is characterized in that the nutritional agent is prepared from the following raw materials: pseudo-ginseng, rhodiola rosea, acanthopanax, lycium barbarum polysaccharide and acceptable ingredients. The technical problem to be solved by the invention is to overcome the defects of the prior art and provide the nutritional agent for enhancing endurance and promoting anti-hypoxic tolerance and a preparation method thereof. The nutritional agent can reduce the verifiable side effect and has an excellent effect.

The invention relates to the field of traditional Chinese medicine extraction and separation, in particular to a new compound extracted, separated and identified from a purslane medicinal material aswell as an extraction and separation method and application thereof. The invention provides (7E,9E)-6-oxooctadecyl-7,9-dienoic acid ethyl ester extracted from purslane as well as an extraction and separation method and application thereof. The ester compound is prepared by sequentially adopting alcohol decoction extraction, silica gel column chromatography, polyamide column chromatography, ODS medium-pressure column, Sephadex LH-20 purification, and liquid phase separation. The extraction separation method is simple, convenient, rapid and environment-friendly; the compound separated by the method is relatively high in purity; Pharmacological experiments prove that the obtained compound has anti-tumor and anti-cholinesterase effects, so that the new ester compound extracted from purslane and the salt and derivative thereof can be used as natural products to develop new traditional Chinese medicine, and have broad medical application prospects.

The present invention provides a method for removing nitrate from a solution comprising a salt component, wherein the method transplants sulfur bacteria to a sulfur-containing plant, and enables the sulfur-containing plant to which the sulfur bacteria is transplanted to contact a solution that comprises a salt component so as to remove nitrate from the solution comprising the salt component. The present invention also provides a solution comprising the salt component prepared by the method, and provides a salt comprising nitrate of 1.7 mg or lower per 100 g of salt.

The invention discloses a preparation method of a mulberry concentrated solution and application of the mulberry concentrated solution. The preparation method comprises the following steps: with mulberries as a raw material, separating out effective components through enzymolysis, then centrifuging by virtue of a centrifugal machine to remove visible solid matter, diluting a clear liquid with water for digesting, separating with column chromatography for concentrating, and eluting with alcohol to obtain the mulberry concentrated solution with a natural mulberry flavor. The mulberry concentrated solution reserves the original fruit flavor, and the quality of essence with the mulberry concentrated solution is greatly improved.

The invention discloses herba rhodiolae extract. According to the herba rhodiolae extract, the content of rhodioloside is 2.0 percent or more and the total extraction yield is 28 percent or more. A preparation method of the herba rhodiolae extract comprises the following steps: (1) pre-treating raw materials: taking dried herba rhodiolae and crushing; carrying out high-pressure instant blasting pre-treatment; (2) extracting: extracting the herba rhodiolae with 70 percent to 80 percent of an ethanol solution; (3) eluting: adsorbing and purifying with macroporous adsorption resin and eluting, combining an eluting solution; (4) concentrating: concentrating, boiling and granulating or carrying out spray-drying to obtain the herba rhodiolae extract. The invention further discloses a healthy product containing the herba rhodiolae extract; the healthy product has the effects of adjusting and protecting liver, lowering blood pressure and blood viscosity, improving the immunity and the like and can be used as a health-care food for eating; the healthy product is prepared from the following raw materials: 1 part of the herba rhodiolae extract, 1 to 5 parts of radix puerariae extract, 0.8 to 1.2 parts of American ginseng extract, 0.8 to 2.5 parts of ganodorma lucidum extract and 0.8 to 1.0 part of chitosan oligosaccharide.

The invention discloses a method for extracting polyphenol from passion fruit peel. The method comprises the following steps: freeze-drying and crushing the passion fruit peel; carrying out ultrasonic wave-ethanol assisted extraction in a solution 30-80% ethanol under an ultrasonic power of 200-400 W at a temperature of 30-70 DEG C for 5-35 min, filtering the obtained solution by a 0.45-0.80 [mu]m nylon filter, and concentrating the filtered solution; and separating and purifying the obtained concentrate by macro-porous resin with the particle size of 0.30-1.25 mm, and carrying out vacuum freeze drying to obtain powder of polyphenol in the passion fruit peel. The extraction method ensures the extraction rate and the purity of the polyphenol through combining ultrasonic wave-ethanol assisted extraction, macro-porous resin separation and purification and vacuum freeze drying technologies. The extraction rate of the polyphenol in the passion fruit peel can reach 33.95-50.35%. The extraction method is a new method for effectively utilizing the passion fruit peel, and can change wastes into valuables.

The invention relates to a method for removing nitrate and nitrite during cucumber clear juice processing. The method comprises the following steps: crushing to prepare cucumber pulp, squeezing to prepare cucumber normal juice, carrying out enzymolysis and centrifugal treatment on the cucumber normal juice to obtain cucumber clear juice, adding active carbon in the cucumber clear juice to carry out stirring adsorption, carrying out ultrafiltration, heating to 45-50 DEG C, obtaining clarified cucumber clear juice through a resin adsorption column, and carrying out vacuum concentration, sterilization and filling on the cucumber clear juice to obtain the nitrate and nitrite removed cucumber clear juice. According to the method, macroporous resin is used for adsorbing the nitrate and nitrite in the cucumber juice during cucumber clear juice processing, so that the removal cost is low, the efficiency is high and the quality index of the domestic and export fruit and vegetable juice can be fully satisfied; meanwhile, the macroporous resin can be repeatedly used through elution, and the elution rate is up to above 90%.

The invention relates to a processing method of a granny smith apple juice. The method is characterized in that polyphenol enzyme activity is reduced by pretreatment such as blanching; nitrogen is filled during a squeezing process, so that a juice is isolated from the oxygen as much as possible before enzymolysis, and a browning reaction is inhibited; pectase is added for enzymolysis so as to enhance clarity; pH value is reduced by the action of ascorbic acid and malic acid; and the color value of the juice is improved by ion-exchange fiber adsorption.

The invention relates to the field of technologies for preparing foods, in particular to plant beverage with flos rosae rugosae and a method for preparing the plant beverage. The method includes steps of 1, preparing extract liquid of the dried flos rosae rugosae, dried lotus flowers and dried rhizoma polygonati odorati slices; 2, adding cellulase and plant protease into the extract liquid, carrying out enzymatic hydrolysis for 1-2 hours to obtain liquid and filtering the liquid to obtain enzymatic hydrolysate; 3, adding activated carbon into the enzymatic hydrolysate obtained at the step 2, filtering the enzymatic hydrolysate, concentrating the enzymatic hydrolysate, adjusting the concentration of the enzymatic hydrolysate, then adding oligosaccharide into the enzymatic hydrolysate to obtain mixed liquid, filling containers with the mixed liquid and sterilizing, inspecting and packaging the mixed liquid to obtain the plant beverage with the flos rosae rugosae. The weight of the activated carbon accounts for 1-3% of the mass percent of the enzymatic hydrolysate. The plant beverage with the flos rosae rugosae and the method for preparing the plant beverage have the advantages that previous direct extraction processes are replaced by two-step extraction processes, accordingly, energy consumption can be reduced, the time can be shortened, and the extraction efficiency can be improved; various nutritional components and functional components in raw materials for the plant beverage can be sufficiently released by means of enzymatic hydrolysis, and accordingly the finished plant beverage has merits of the various raw materials.

The invention discloses a method for reducing purine content of soybean milk, and belongs to the technical field of food depurination. According to the soybean milk provided by the invention, soybeanswith purine content lowered are taken as a raw material, and macromolecular purine in a binding state is chosen to be hydrolyzed into small molecules according to different existence forms of the purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk disclosed by the invention is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.

The invention discloses a biological deodorization method of chub mackerel roes. The biological deodorization method of the chub mackerel roes comprises the following steps of preparing chub mackerel roes, carrying out shaping, carrying out rinsing, removing capsule dressings, preparing deodorizing liquid, carrying out deodorization, and carrying out washing, wherein deodorization is carried out by adopting lactic acid bacterium fermentation during the processing process. The biological deodorization method has the following beneficial effects: the biological deodorization method of the chub mackerel roes is good in deodorization effect, and causes no over fermentation on the chub mackerel roes; and the biological deodorization method is less in residues, few in influence on roe flavor, and free of production of peculiar smell so that product quality is improved; moreover, the biological deodorization method is capable of improving color and luster of the chub mackerel roes, avoiding harms on the human health caused by carcinogens produced by nitrites used in traditional processes, and increasing edible safety of the roe products. The biological deodorization method of the chub mackerel roes makes up for the shortages of the prior art, and is rational in design, convenient to operate, and easy for promotion.

The invention discloses a body-fluid-increasing and thirst-quenching blueberry-fruit-flavor beverage. The body-fluid-increasing and thirst-quenching blueberry-fruit-flavor beverage is prepared from the following raw materials in parts by weight: 240-250 parts of blueberry fruits, 68-70 parts of mulberry fruits, 24-25 parts of oat bran powder, 40-42 parts of red kidney beans, 34-35 parts of water chestnuts, 22-23 parts of Chinese wolfberry buds, 9-10 parts of walnut kernels, 17-18 parts of seabuckthorn fruits, 30-32 parts of pagodatree flowers, 11-12 parts of celery juice, 7-8 parts of purslanes and an appropriate amount of water. The invention has the following beneficial effects: the solid beverage disclosed by the invention utilizes the blueberry fruits as the main raw material; and the preparation method comprises the following steps: firstly, extracting the health-care components which are liable to be affected by high temperature, including anthocyanin and the like, from the blueberry fruits; mixing the blueberry pulp with other raw materials, and performing pulp-grinding, homogenizing, spray-drying and the like on the mixture so as to obtain solid powder; and then, mixing the solid powder with the extracted anthocyanin so as to maximize the preservation of the nutrients in the blueberry fruits. Being brewed, the prepared final products are mellow in fruit aroma; moreover, the added food materials, including the water chestnuts, the pagodatree flowers, the purslanes and so on, have the functions of cooling and refreshing, relieving summer-heat, increasing body fluid and quenching thirst.

The invention discloses a preparation method of blueberry leaf polyphenol having anti-oxidation activity. The method comprises the steps of ultrasonic extraction, filtration, centrifugation, taking of the obtained supernatant, vacuum concentration and HPD 400 type macro-porous resin column chromatographic purification. The free radical scavenging activities of crude blueberry leaf polyphenol extract and the blueberry leaf polyphenol purified through the HPD 400 type macro-porous resin purification are evaluated through an ABTS technology and a DPPH technology, and rutin us as a reference substance. The preparation method of the blueberry leaf polyphenol has the characteristics of high extraction efficiency, good repeatability, mild conditions and no pollution, and the prepared blueberry leaf polyphenol has significant anti-oxidation activity, so the blueberry leaf polyphenol has a wide application prospect in the food industry and the pharmaceutical industry.