Auricularia polytricha antioxidant additive and preparation method thereof

An anti-oxidant additive, the technology of white-backed fungus, applied in the field of food additives, can solve the problems of harming human health and not being able to provide nutrients to the human body, achieve no toxic side effects, improve the activity of glutathione peroxidase, The effect of high nutritional value

Inactive Publication Date: 2013-12-18
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, a large number of research reports point out that almost all chemical food antioxidant additives cannot provide nutrients to the human body, and some chemical food antioxidant additives may even endanger human health

Method used

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  • Auricularia polytricha antioxidant additive and preparation method thereof
  • Auricularia polytricha antioxidant additive and preparation method thereof
  • Auricularia polytricha antioxidant additive and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Preparation of Auricularia officinalis extract:

[0029] a. After drying and crushing 1 kg of Auricularia chinensis, add 1.8 L of 50% ethanol aqueous solution and 0.2 L of ethyl acetate, extract under reflux at 80 ° C for 60 minutes, and filter and concentrate to obtain the extract;

[0030] b. Extracting the above extract with ether to obtain the extract;

[0031] c. The above-mentioned extract is subjected to column chromatography with a polyurethane column, and then eluted with a 20% aqueous ethanol solution to obtain a first-stage eluent;

[0032] d. The above-mentioned first-stage eluent is chromatographed with 300-mesh polyamide powder as an adsorbent, and then eluted with a mixture of ethanol and 0.1% acetic acid aqueous solution mixed in a weight ratio of 6:4 to obtain the second-stage eluent. Dehydration;

[0033] e. Recrystallize the above-mentioned second-stage eluent twice with ethanol, and after drying, obtain the Auricularia alba extract;

[0034] (...

Embodiment 2

[0036] (1) Preparation of Auricularia officinalis extract:

[0037] a. After drying and crushing 1kg of Auricularia chinensis, add 1.0L of 60% ethanol aqueous solution and 0.1L of ethyl acetate, heat reflux at 60°C for 75 minutes, and filter and concentrate to obtain the extract;

[0038] b. Extracting the above extract with ether to obtain the extract;

[0039] c. Carry out column chromatography on the above-mentioned extract with a polyurethane column, and then elute with a 10-20% aqueous ethanol solution to obtain a first-stage eluent;

[0040] d. The above-mentioned first-stage eluent is chromatographed with 300-mesh polyamide powder as an adsorbent, and then eluted with a mixture of ethanol and 0.3% acetic acid aqueous solution mixed in a weight ratio of 5:4 to obtain the second-stage eluent. Dehydration;

[0041] e. Recrystallize the above-mentioned second-stage eluent twice with ethanol, and after drying, obtain the Auricularia alba extract;

[0042] (2) Mix and stir...

Embodiment 3

[0044] (1) Preparation of Auricularia officinalis extract:

[0045] a. After drying and crushing 1 kg of Auricularia chinensis, add 1.6 L of 80% ethanol aqueous solution and 0.2 L of ethyl acetate, extract under reflux at 80 ° C for 45 minutes, and filter and concentrate to obtain the extract;

[0046] b. Extracting the above extract with ether to obtain the extract;

[0047] c. Carry out column chromatography on the above-mentioned extract with a polyurethane column, and then elute with a 10-20% aqueous ethanol solution to obtain a first-stage eluent;

[0048] d. The above-mentioned first-stage eluent is chromatographed with 300 mesh polyamide powder as an adsorbent, and then eluted with a mixture of ethanol and 0.2% acetic acid aqueous solution mixed in a weight ratio of 5:2 to obtain the second-stage eluent. Dehydration;

[0049] e. Recrystallize the above-mentioned second-stage eluent twice with ethanol, and after drying, obtain the Auricularia alba extract;

[0050] (2...

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Abstract

The invention discloses an auricularia polytricha antioxidant additive and a preparation method thereof. The auricularia polytricha antioxidant additive disclosed by the invention comprises the following components in parts by weight: 94-97 parts of auricularia polytricha extract, 1-3 parts of sodium chloride, 0.001-0.003 part of selenium, 0.05-0.35 part of vitamin E and 1.5-5 parts of vitamin C. The auricularia polytricha antioxidant additive disclosed by the invention is natural in materials, high in nutritional value, free of toxic side effect, good in antioxidation, wide in range of application and capable of resisting coagulation, reducing blood fat, reinforcing immune cells and resisting tumors.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to an anti-oxidation addition of fungus white back and a preparation method thereof. Background technique [0002] Existing food antioxidant additives mainly include chemical food antioxidant additives and natural food antioxidant additives. Among them, chemical food antioxidant additives have good effects, but there are disadvantages such as toxic and side effects to varying degrees. bodily damage. Artificial chemical food antioxidant additives refer to those made by artificial chemical synthesis. At the same time, a large number of research reports point out that almost all chemical food antioxidant additives cannot provide nutrients to the human body, and some chemical food antioxidant additives may even endanger human health. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the prior art and provide an a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/302A23L31/00A23L33/10A23L33/16
Inventor 张丹凤林淦陈国平潘裕添
Owner MINNAN NORMAL UNIV
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