Preparation technology for tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect
A technology of glucosidase and inhibition, which is applied in the field of preparation of tea polyphenol oxidation polymers, can solve the problems of insufficient cost of treatment of toxic and side effects, and achieve a good effect of α-glucosidase inhibitory activity
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[0017] Example 1:
[0018] The raw materials used in this process are as follows:
[0019] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase reaches food-grade safety level; distilled water.
[0020] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.
[0021] 1) Add the corresponding 98% tea polyphenols into a beaker with a stirrer, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;
[0022] 2) Add the corresponding weight portion of laccase to the beaker, and at the same time pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, and stir for about 10 minutes until it becomes a translucent liquid state, adjust pH to 5.5;
[0023] 3) Maintain the reaction temperature at 50...
Example Embodiment
[0026] Example 2:
[0027] The raw materials used in this process are as follows:
[0028] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase reaches food-grade safety level; distilled water.
[0029] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.
[0030] 1) Add the corresponding 98% tea polyphenols into a beaker with a stirrer, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;
[0031] 2) Add the corresponding weight portion of laccase to the beaker, and at the same time pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, and stir for about 10 minutes until it becomes a translucent liquid state;
[0032] 3) Maintain the reaction temperature at 55°C for 3 hours, an...
Example Embodiment
[0035] Example 3:
[0036] The raw materials used in this process are as follows:
[0037] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase reaches food-grade safety level; distilled water.
[0038] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.
[0039] 1) Add the corresponding 98% tea polyphenols into a beaker with a stirrer, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;
[0040] 2) Add the corresponding weight portion of laccase to the beaker, and at the same time pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, and stir for about 10 minutes until it becomes a translucent liquid state;
[0041] 3) Maintain the reaction temperature at 60°C for 3 hours, an...
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