Compound anti-oxidation functional food additive and application thereof

A functional food, antioxidant technology, applied in the application, food preparation, food science and other directions, to achieve the effect of suitable for industrial production, significant antioxidant activity, high antioxidant activity

Inactive Publication Date: 2010-06-16
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But so far, there is no research and related reports about the citrus (comprising peel, young fruit) extract and red

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The ponkan fruit extract extracted from ponkan fruit is selected for use, and its main components are hesperidin, nobiletin and tangeretin, wherein, the total flavonoid content in every 100g (dry weight) ponkan fruit extract is 50 ± 10g, The content of phenolic acid is 10±2g (this product is citrus bioflavonoid produced by Zhejiang Quzhou Tiansheng Plant Extraction Co., Ltd.).

[0026] The extraction process of red bayberry extract is as follows: add 10 times the weight of red bayberry fresh fruit and 70% (volume percentage) ethanol aqueous solution to the fresh fruit of red bayberry, then stir and extract at 60 ± 5°C for 60 minutes and then filter, and the extract is evaporated under reduced pressure to recover ethanol , through freeze-drying to obtain red bayberry extract powder, wherein, the total phenol content in every 100g (dry weight) red bayberry extract powder is equivalent to 60 ± 10g gallic acid, the flavonol content is 15 ± 5g, and the anthocyanin content is ...

Embodiment 2

[0030] The Huyou peel extract is extracted from the Huyou peel, and the extraction method is as follows: the Huyou peel is crushed into particles with a particle size of 1 to 2 cm, and 90% (volume ratio) is added with a solid-liquid ratio of 1: 20 (weight). ) edible alcohol, extracted at 60°C for 1 hour and then filtered, the extract was evaporated under reduced pressure to recover ethanol, and freeze-dried to obtain Huyou peel extract powder. The main components of Huyou peel extract are naringerin, naringin, hesperidin, neohesperidin, hesperetin, nobiletin, ferulic acid, sinapic acid, p-coumaric acid and caffeic acid. Per 100g (dry weight) of Huyou peel extract, the total flavonoid content is 30±5g, and the total phenolic acid content is 10±2g.

[0031] Red bayberry extract is a self-made product, and its extraction process is to add 10 times the weight of red bayberry fresh fruit or red bayberry pomace, 70% (volume ratio) ethanol aqueous solution to red bayberry fresh fruit...

Embodiment 3

[0035] Extract Wenzhou satsuma extract from Wenzhou satsuma young fruit, its extraction method is: the Wenzhou satsuma young fruit is minced, with 70% (volume ratio) ethanol ultrasonic extraction 2 times, each time 20min, after filtering, extracting solution reduces After recovery of ethanol by pressure evaporation, the extract powder of Satsuma citrus was obtained by freeze-drying. The main components of Satsuma citrus extract are naringel rutin, hesperidin, nobiletin, caffeic acid and ferulic acid. In every 100g (dry weight) of Satsuma citrus extract, the total flavonoid content is 50±10g, and the total phenolic acid content is 3.5±0.5g.

[0036] The bayberry pomace extract is extracted from the pomace of bayberry juice, and its main components are anthocyanins, flavonol glycosides and gallic acid. This red bayberry extract is a self-made product, and its extraction process is to add 10 times of red bayberry pomace weight, 70% (volume ratio) ethanol aqueous solution to red ...

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PUM

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Abstract

The invention discloses a compound anti-oxidation functional food additive which comprises the following raw materials: a citrus reticulata extract and a wax myrtle extract, wherein the weight ratio of the citrus reticulata extract to the wax myrtle extract is 1:0.1-10. The method for preparing a compound anti-oxidation functional food containing the additive comprises the following steps: mixing the citrus reticulata extract and the wax myrtle extract, adding auxiliary materials, or adding no auxiliary materials, preparing tablets and granules after mixing evenly, or loading into capsules to prepare capsules so as to prepare a finished product. The compound anti-oxidation functional food additive has obvious anti-oxidation activity and no toxic or side effect, and the method for preparing the compound anti-oxidation functional food of the compound anti-oxidation functional food additive has simple and convenient operation steps and is suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of compound food, in particular to a compound food additive with anti-oxidation function and its application. Background technique [0002] There are different functional components beneficial to human health in different plant tissues, such as hesperidin, naringerin, naringerin, polymethoxylated flavones and phenolic acids (ferulic acid, sinapic acid), etc., while in bayberry, there are mainly anthocyanins, flavonols (glycosides of quercetin, camphenyl alcohol, myricetin) and phenolic acids (mainly gallic acid). Numerous studies have shown that citrus extracts such as hesperidin are antioxidant substances that can lower blood lipids (Borradaile, N.M.etal.Regulation of HepG2 cell apolipoprotein B metabolism by the citrusflavanones hesperetin and naringenin. ~598.) and anti-cancer activity (Tanaka, T. et al. Chemoprevention of azoxymethane-induced rat colon carcinogenesis by the naturally occurring flavonoids, diosmin...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L33/105
Inventor 方忠祥叶兴乾陈健初刘东红
Owner ZHEJIANG UNIV
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