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Preparations for the adsorption of alcohol and food components and their use

A preparation and food technology, which is applied in the field of high-methoxyl pectin and low-methoxyl pectin preparations, can solve the problem of long-lasting adsorption of ethanol, etc., and achieve the effects of delaying absorption, reducing dosage, and delaying sugar absorption

Active Publication Date: 2016-04-13
熊慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventor has proved through experiments that the products in the prior art can only absorb ethanol and food components in the stomach, and cannot absorb ethanol, glucose, cholesterol and other substances in the intestine for a long time, and the user can only temporarily feel the alcohol after drinking. relief of symptoms

Method used

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  • Preparations for the adsorption of alcohol and food components and their use
  • Preparations for the adsorption of alcohol and food components and their use
  • Preparations for the adsorption of alcohol and food components and their use

Examples

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Effect test

Embodiment 1

[0036] A preparation for adsorbing alcohol and food ingredients, comprising 10 g of high methoxyl pectin, 50 g of low methoxyl pectin, and citrate, the pH value of the preparation is 7.5; the added calcium source and high methoxyl pectin The weight ratio to the sum of low methoxy pectin is 1:0.083.

Embodiment 2

[0038] A preparation for adsorbing alcohol and food ingredients, comprising 10 g of high methoxyl pectin, 10 g of low methoxyl pectin, and citrate, wherein the dosage of the citrate is to adjust the pH value of the preparation to 7.2; the added calcium The weight ratio of the source to the sum of the high methoxyl pectin and the low methoxyl pectin is 1:0.125, and stevioside, orange essence, and tartrazine are also added.

Embodiment 3

[0040] A preparation for adsorbing alcohol and food ingredients, comprising 10 g of high methoxyl pectin, 30 g of low methoxyl pectin, and citrate, and the dosage of the citrate is to adjust the pH value of the preparation to 7.0; adding The weight ratio of calcium source to the sum of high methoxyl pectin and low methoxyl pectin is 1:0.1, and stevioside, mint flavor, bright blue pigment and sodium benzoate are also added.

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Abstract

The invention relates to a preparation for adsorbing alcohol and food components, and concretely relates to a preparation simultaneously comprising a high methoxyl pectin and a low methoxyl pectin. The preparation comprises the high methoxyl pectin, the low methoxyl pectin and a pH value adjusting agent, wherein the weight ratio of the high methoxyl pectin to the low methoxyl pectin is 1:1-10. The invention also relates to applications of the preparation in inhibiting the absorption of nutrient components of foods, heavy metal ions or alcohol, wherein the applications comprise: an application in the preparation of medicines for reducing the blood sugar, stabilizing the blood sugar and reducing the glucose absorption; an application in the preparation of medicines and / or health products for reducing the blood fat and reducing cholesterols; and an application in the preparation of medicines and / or health products for inhibiting the alcohol absorption, reducing the gastric acid burning feel, and reducing the reverse flow of gastric acid in the esophagus.

Description

technical field [0001] The present invention relates to a preparation for adsorbing alcohol and food ingredients, in particular, to a preparation comprising both high methoxyl pectin and low methoxyl pectin. Background technique [0002] Pectin is a kind of non-starch polysaccharide, which belongs to dietary fiber, and its chemical structure is a polysaccharide linked by linear D-galacturonic acid methyl ester. Relative points to mass 5×10 5 ~30×10 5 . Gelation is the most important property of pectin, and the main use of pectin is as a gelling agent under acidic conditions. At present, there has been a lot of research on the application of pectin. Pectin can be used in food as a gelling agent, a thickening agent, a tissue forming agent, an emulsifier and a stabilizer. Pectin can be used in different food systems due to the existence of polar regions and non-polar regions in pectin molecules, which endow pectin with various functional properties. For example, pectin can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K31/732A61P3/10A61P3/06A61P1/00A61P1/04A23L29/30
Inventor 熊慧
Owner 熊慧
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