Technology for preparing catechin oxidation polymer with steapsase inhibition effect
A technology for inhibiting pancreatic lipase, which is applied in the field of polymer preparation, can solve the problems that the reaction speed is not easy to manually control, and the generation of catechin oxidized polymer is not easy to detect, etc., and achieves the effect of high safety and reliability.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0013] 1) Add 1g of green tea extract with 98% catechin content and 200ml of distilled water into a beaker with a stirring magnet, and stir evenly with a magnetic stirrer at 21-25°C until it is in a clear and transparent liquid state;
[0014] 2) Add 50g of fresh pear fruit and 300ml of distilled water into the pulverizer, pulverize fully to obtain pulverized pear juice, filter the sediment with four layers of gauze, and obtain pear juice suspension;
[0015] 3) Add the pear juice suspension prepared in step 2) to the solution prepared in step 1), and inject oxygen into the beaker while stirring with a magnetic stirrer so that the pear juice is evenly distributed in the beaker liquid. React at 21-25°C for 3 hours, and confirm that the catechin is completely oxidized and the catechin oxidation polymer is produced by thin layer chromatography (TLC) or high performance liquid chromatography (HPLC);
[0016] 4) After cooling, filtering and concentrating the liquid obtained in step...
Embodiment 2
[0018] 1) Add 2g of green tea extract with 98% catechin content and 400ml of distilled water into a beaker with a stirring magnet, and stir evenly with a magnetic stirrer at 21-25°C until it is in a clear and transparent liquid state;
[0019] 2) Add 100g of fresh pear fruit and 600ml of distilled water into the pulverizer, pulverize fully to obtain pulverized pear juice, filter the sediment with four layers of gauze, and obtain pear juice suspension;
[0020] 3) Add the pear juice suspension prepared in step 2) to the solution prepared in step 1), and inject oxygen into the beaker while stirring with a magnetic stirrer so that the pear juice is evenly distributed in the beaker liquid. React at 21-25°C for 4 hours, and confirm that catechin is completely oxidized and catechin oxidation polymer is produced by thin layer chromatography (TLC) or high performance liquid chromatography (HPLC);
[0021] 4) After cooling, filtering and concentrating the liquid obtained in step 3), gr...
Embodiment 3
[0023] 1) Add 5g of green tea extract with a catechin content of 98% and 1000ml of distilled water into a beaker with a stirring magnet, and stir evenly with a magnetic stirrer at 21-25°C until it is in a clear and transparent liquid state;
[0024] 2) Add 250g of fresh pear fruit and 1000ml of distilled water into the pulverizer, pulverize fully to obtain pulverized pear juice, filter the sediment with four layers of gauze, and obtain pear juice suspension;
[0025] 3) Add the pear juice suspension prepared in step 2) to the solution prepared in step 1), and inject oxygen into the beaker while stirring with a magnetic stirrer so that the pear juice is evenly distributed in the beaker liquid. React at 21-25°C for 5 hours, and confirm that the catechin is completely oxidized and the catechin oxidation polymer is produced by thin layer chromatography (TLC) or high performance liquid chromatography (HPLC);
[0026] 4) After cooling, filtering and concentrating the liquid obtained...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More