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Preparation method and application of onionskin flavones

A technology of flavonoids and onion skins, which is applied in the field of preparation of flavonoids from onion skins, to achieve the effects of promoting rapid development, meeting market demand, and improving overall benefits

Inactive Publication Date: 2014-01-22
李官浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Systematic research on the weight loss function of onions has not been reported

Method used

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  • Preparation method and application of onionskin flavones
  • Preparation method and application of onionskin flavones
  • Preparation method and application of onionskin flavones

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preparation example Construction

[0015] A kind of preparation method of onion flavonoids of the present invention comprises the following steps:

[0016] 1) Take 3kg of onion skin, add 40-60L of distilled water, heat to 67-70°C, keep warm for 2-8h, filter, pour out the supernatant to obtain filter residue;

[0017] 2) Add 40-60L of 70% ethanol to the filter residue obtained in step 1), heat to 67-70°C, keep warm for 2-8h, and filter to obtain supernatant and residue;

[0018] 3) concentrating the supernatant obtained in step 2) and drying to obtain onion flavonoids;

[0019] 4) drying the residue obtained in step 2) to obtain onion dietary fiber.

[0020] The step can also be: take the onion skin and add 80-100 U / g of cellulase and 80-100 U / g of pectinase, and perform compound enzymatic hydrolysis for more than 1 hour under the conditions of pH 4-5 and temperature 40-50° C. to obtain onion skin flavonoids.

Embodiment 1

[0022] 1) Take 3kg of onion skin, add 50L of distilled water, heat to 70°C, keep warm for 6h, filter, pour out the supernatant, and obtain the filter residue;

[0023] 2) Add 50 L of 70% ethanol to the filter residue obtained in step 1), heat to 70° C., keep it warm for 4 hours, and filter to obtain supernatant and residue;

[0024] 3) concentrating the supernatant obtained in step 2) and drying to obtain onion flavonoids;

[0025] 4) drying the residue obtained in step 2) to obtain onion dietary fiber.

Embodiment 2

[0027] Take 3 kg of onion skin and add 90 U / g of cellulase and 90 U / g of pectinase to carry out compound enzymatic hydrolysis for 1.5 h under the conditions of pH 4.5 and temperature 45° C. to obtain flavonoids from onion skin.

[0028] Wherein, the effect of gained onion brass is verified by the following experiments:

[0029] Step 1: Prepare materials

[0030] 40 SPF grade male SD rats (body weight 100±10g) were purchased from the Experimental Animal Center of Yanbian University; onion powder (moisture content below 5%) was made by our laboratory; tea polyphenols with a purity of 95% were purchased from Hangzhou Premier Biotechnology Co., Ltd.; basic feed purchase and Yanbian University Experimental Animal Center; nutritional feed self-made in this laboratory (80% basic feed, 10% lard, 10% egg yolk powder), FA1104 analytical balance; TDL-40B low-speed desktop large capacity Centrifuge; HH-6 digital display constant temperature water bath; Roche excellent blood glucose meter...

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Abstract

The invention discloses a preparation method of onionskin flavones. The preparation method comprises the following steps: step one, carrying out extraction, separation and purification of onionskin total flavones: 1) taking 3 kg of onionskins, adding 40-60 L of distilled water, heating to 67-70 DEG C, holding for 2-8 h, filtering, and pouring out the supernatant to obtain a filter residue; 2) adding 40-60 L of a 70% ethanol into the filter residue obtained in the step 1), heating to 67-70 DEG C, holding for 2-8 h, filtering, and thus obtaining a supernatant and a residue; 3) concentrating the supernatant obtained in the step 2), and drying to obtain an onionskin flavones primary product; and 4) drying the residue obtained in the step 2) to obtain an onion dietary fiber. The preparation method improves the bioavailability of the onionskin flavones; through establishment of a hyperlipidemia model, an anti-obesity effect and the mechanism of the onionskin flavones are studied, finally a micro-capsule technology is adopted, an anti-obesity onionskin flavones microcapsule health-care food is prepared, and thus the stability and the application scope are further improved.

Description

technical field [0001] The invention belongs to the technical field of medicine and health products, and relates to a preparation method and application of onion skin flavonoids. Background technique [0002] Onion (Allium cepa L.) belongs to the Liliaceae Allium genus and is widely eaten as a vegetable. Onions are cold-resistant, warm-loving, high-yielding, storage-transportable, and have a long supply period. They are seasoning vegetables that consumers like to eat. Onion bulbs are delicate in texture, soft in fiber, delicious in flavor, and have a special aroma, which can increase appetite and help digestion. In recent years, more and more attention has been paid to the health care function of onions. Its main components include sulfur-containing compounds, prostaglandin A, onion flavonoids, selenium, onion oleoresin, phenylpropanol phenols, and steroidal saponins. Onion has a significant antibacterial effect. , lowering blood fat, lowering blood sugar, anti-thrombosis,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/8962A61K9/50A23L1/29A61P3/04A61P3/06A23L33/00
Inventor 李官浩
Owner 李官浩
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