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Use of vegetable extract in inhibiting xanthine oxidase (XO) and application in preparing food for preventing and treating hyperuricemia or gout

A technology of xanthine oxidase and extract, which is applied in the field of vegetable extracts to inhibit xanthine oxidase, to achieve sufficient extraction effect

Active Publication Date: 2011-06-29
广东南龙嶂农林科技有限公司
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  • Application Information

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Problems solved by technology

Allopurinol, as the only xanthine oxidase inhibitor on the market, has a certain effect on the treatment of hyperuricemia, but its application is limited to a certain extent due to the existence of many side effects. The active substance of purine oxidase has attracted more and more attention

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  • Use of vegetable extract in inhibiting xanthine oxidase (XO) and application in preparing food for preventing and treating hyperuricemia or gout
  • Use of vegetable extract in inhibiting xanthine oxidase (XO) and application in preparing food for preventing and treating hyperuricemia or gout
  • Use of vegetable extract in inhibiting xanthine oxidase (XO) and application in preparing food for preventing and treating hyperuricemia or gout

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with specific embodiments to help understand the content of the present invention, and the protection scope of the present invention cannot be limited by the following examples.

[0019] The idea of ​​the present invention is: use methanol as a solvent to extract vegetables, carry out a single factor test with extraction time, methanol concentration, and solid-liquid ratio, and use the results as a basis to design an orthogonal test with 4 factors and 3 levels (L9(34)) , repeated 3 times, and the extraction effect was measured by the yield of vegetable extract. Take the inhibition rate of xanthine oxidase as an index, take IC 50 As a basis for evaluation, several vegetable samples with the best inhibitory effect were screened out from the obtained crude extracts of 14 kinds of vegetables.

[0020] The preparation process of vegetable extract is as follows:

[0021] Methanol extraction process: fresh ...

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Abstract

The invention relates to use of vegetable extract in inhibiting xanthine oxidase (XO) and application in preparing food for preventing and treating hyperuricemia or gout. The vegetable extract is prepared by the following steps: a methanol extraction process: removing impurities from fresh vegetable, and removing moisture in an electrothermal blowing drying box at 40 DEG C; crushing the vegetableinto powder by a crusher; weighing a certain amount of dry vegetable into a conical flask, and extracting by methanol ultrasonic wave twice for 45 minutes in each extraction; filtering to remove the filter residue; recycling the solvent from the filtrate by a rotary evaporator, and drying the remainder in an electrothermal vacuum drying box to obtain extractum; and applying the vegetable methanolextract to an in vitro XO inhibition test so as to screen out the vegetable crude extract with the effect on inhibiting the XO. The invention provides an reference on diet for preventing and treatinggout or hyperuricemia.

Description

technical field [0001] The invention belongs to the field of natural extracts, in particular to an application of vegetable extracts to inhibit xanthine oxidase (XO). Background technique [0002] Because vegetables contain nutrients such as vitamins, minerals, carbohydrates, cellulose, organic acids, and aromatic substances needed by the human body, it is an essential nutrient for maintaining the normal metabolism of the human body and enhancing physical fitness. The nutritional function of vegetable production is also an indispensable part of agricultural production. Many studies have shown that insufficient intake of vegetables is an important cause of chronic diseases, and even related to the cause of various cancers. Eating more vegetables can lower cholesterol, reduce the risk of cardiovascular diseases, reduce the incidence of various cancers, and improve immunity. , the health value of vegetables is gradually being valued by people. With the continuous deepening of...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/30A23L19/00
Inventor 王昌禄祁鑫陈勉华李风娟王玉荣
Owner 广东南龙嶂农林科技有限公司
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