Usage of purplish plastocyanin as insulin sensitization agent
A technology of insulin sensitizer and violain, applied in the preparation of insulin sensitizer by violain, in the field of preparations where violain is the active ingredient
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Embodiment 1
[0015] Embodiment 1: the preparation of violacein
[0016] Get Peristrophe baphia (Spreng.) Bremek. [Peristrophe roxbueghiana (schult) Bremek]) fresh branches and leaves 2kg, place in the round-bottomed flask of 10L rotary evaporator, rush into and boil for 3 minutes quickly (excluding dissolved oxygen) boiling water 8L, placed in 86 ℃ water bath. Rotate the flask to make the temperature uniform, and the boiling water directly contacts the indigo material at room temperature (22° C.), so that the material is heated to 80° C. within 2 minutes. The mixed material was kept at 86°C for 90 minutes, the extract was poured out, and the residue was taken out; 5 L of water was added to the residue, boiled for extraction for 10 minutes, and filtered. Combine the above two extracts to obtain 13.2L extract (T001);
[0017] Add formic acid to the above extract (T001) to adjust the pH to pH 5.0, put it on the Amberlite XAD-16 macroporous adsorption resin column (1000g), wash with 10L of p...
Embodiment 2
[0027] Example 2: Preparation of an insulin sensitizer with violacein as an active ingredient
[0028] Weigh 5 grams of violacyanin prepared by the method described in Example 1, without adding any auxiliary materials, and bottle it.
Embodiment 3
[0029] Example 3: Preparation of Violet Cyanine Capsules with Violet Cyanine as Active Ingredient
[0030] Violet blue pigment capsules include: capsule core and capsule shell. The capsule core contains 13% of violacein and 87% of starch by weight percentage. Dry the starch, pass it through a No. 7 sieve, weigh 20 grams for later use; take 3 grams of Violet Blue and 20 grams of dry starch, mix evenly, pass through a No. 7 sieve twice, and put them into capsules. Make 100 capsules in total, each containing 30mg violacein.
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