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Ultrasonic-assisted method for preparing garlic blood-pressure-lowering functional factors

A functional factor, ultrasound-assisted technology, used in pharmaceutical formulations, cardiovascular system diseases, medical preparations containing active ingredients, etc., to achieve the effects of improving preparation efficiency, increasing activity, and shortening extraction and enzymatic hydrolysis time.

Active Publication Date: 2013-10-23
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no articles or patents have been reported on the preparation of garlic antihypertensive functional factors by ultrasonic-assisted extraction or enzymatic hydrolysis technology.

Method used

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  • Ultrasonic-assisted method for preparing garlic blood-pressure-lowering functional factors

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Crushing: crush the hot-air-dried garlic slices and pass through a 60-mesh sieve to obtain garlic powder; (2) Ultrasound-assisted extraction: take 64 g of garlic powder and add 800 mL of deionized water, heat to the set temperature and perform ultrasonication Assisted extraction. The power of the ultrasonic equipment is 410 W, the extraction liquid passes through the energy-concentrated ultrasonic probe in the way of countercurrent circulation, and the speed of the circulation pump is 300 rpm. The conditions of ultrasonic-assisted extraction were as follows: the initial temperature of the extract was 40°C, the pH was 9, the pulse ultrasonic working time was 4 s, the intermittent time was 2 s, and the ultrasonic-assisted extraction time was 60 min. Afterwards, the supernatant was collected, and it was the antihypertensive functional factor of garlic obtained by direct extraction; (3) Activity detection: take the supernatant, adjust the pH to 8.3, and measure the ACE ...

Embodiment 2

[0022] (1) Crush: Crush the hot-air-dried garlic flakes and pass through a 60-mesh sieve to obtain garlic powder. (2) Ultrasonic-assisted extraction: 64 g of garlic powder was added to 800 mL of deionized water, and heated to the set temperature for ultrasonic-assisted extraction. The power of the ultrasonic equipment was 410 W, the extraction liquid passed through the focused ultrasonic probe in a countercurrent circulation mode, and the circulation pump speed was 300 rpm. The conditions of ultrasonic-assisted extraction were as follows: the initial temperature of the extract was 40°C, the pH was 9, the pulse ultrasonic working time was 4 s, the intermittent time was 2 s, and the ultrasonic treatment time was 60 min. After the extraction, centrifuge at 5000 r / min for 10 min and collect 100 mL of the supernatant, add 95% ethanol to a final concentration of 70%, precipitate polysaccharides, centrifuge at 5000 r / min, and the precipitate has the effect of lowering blood pressure....

Embodiment 3

[0024] (1) Crush: Crush the hot-air-dried garlic flakes and pass through a 60-mesh sieve to obtain garlic powder. (2) Ultrasonic-assisted extraction: 64 g of garlic powder was added to 800 mL of deionized water, and heated to the set temperature for ultrasonic-assisted extraction. The power of the ultrasonic equipment was 410 W, the extraction liquid passed through the focused ultrasonic probe in a countercurrent circulation mode, and the circulation pump speed was 300 rpm. The conditions of ultrasonic-assisted extraction were as follows: the initial temperature of the extract was 40°C, the pH was 9, the pulse ultrasonic working time was 4 s, the intermittent time was 2 s, and the ultrasonic treatment time was 60 min. After the extraction, centrifuge at 5000 r / min for 10 min and collect 100 mL of supernatant, add 95% ethanol to a final solution concentration of 70%, precipitate polysaccharides, centrifuge at 5000 r / min, take supernatant, and concentrate in vacuo to remove Eth...

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Abstract

The invention provides an ultrasonic-assisted method for preparing garlic blood-pressure-lowering functional factors, and belongs to the technical field of deep processing of agricultural products. The method is conducted according to the following steps: (1) grinding: garlic slices already dried through hot blast are ground and the ground garlic is screened with a 60-mesh sieve, so that garlic powder is obtained; (2) ultrasonic-assisted extraction: water is added according to a solid-liquid ratio of 8 to 100, and ultrasonic-assisted extraction is conducted after the water is heated to a set temperature; an extracting solution passes through an energy gathering type ultrasonic probe in a countercurrent circulating manner, and extracts are the directly-extracted garlic blood-pressure-lowering functional factors; (3) centrifugal separation: ethanol is added to the extracting solution to precipitate the extracting solution, a precipitate is crude polysaccharide with a blood pressure lowering function, and a supernatant comprises the extracts which are rich in protein and have blood pressure lowering function; and (4) enzymatic hydrolysis: protease is added to the supernatant obtained through centrifugal separation to enzymatically hydrolyse the supernatant, and then an enzymatic hydrolysate having a blood pressure lowering function is obtained. After ultrasonic processing, the time for extraction and enzymatic hydrolysis is reduced, the preparation effect is improved, and the activity of a product is increased.

Description

technical field [0001] The invention discloses an ultrasound-assisted method for preparing garlic's blood pressure-lowering functional factor, which belongs to the technical field of deep processing of agricultural products. Background technique [0002] Hypertension is the most common cardiovascular disease and a major public health problem worldwide. my country has become one of the countries with the most serious hazards of hypertension in the world. Prevention and treatment of hypertensive patients is an important issue facing society today. Conventional antihypertensive drugs (ACEIs, etc.) have obvious side effects, and ACE inhibitors derived from food have the characteristics of significant antihypertensive effect, no toxic side effects, high safety, low cost, and easy absorption, so the development is safe Food-derived blood pressure-lowering factors without side effects are highly concerned by people. In recent years, many short peptides with hypotensive activity d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8962C08B37/00A61P9/12
Inventor 马海乐任晓锋骆琳彭蕾
Owner JIANGSU UNIV
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