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A method for determining the substance that improves the blood sugar-lowering effect of red bean

A certain method, red bean technology, applied in the preparation of test samples, measuring devices, instruments, etc., can solve the problems of lack of research on biologically active substances, less in-depth research and development of red beans, etc., and achieve the effect of improving the inhibition rate of glycosidase

Active Publication Date: 2015-08-12
山东唐人朵颐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of health functional food, there is relatively little in-depth research and development on adzuki bean, especially the lack of research on the key bioactive substances in adzuki bean powder that have a hypoglycemic effect

Method used

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  • A method for determining the substance that improves the blood sugar-lowering effect of red bean
  • A method for determining the substance that improves the blood sugar-lowering effect of red bean
  • A method for determining the substance that improves the blood sugar-lowering effect of red bean

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Embodiment 1

[0034] A method for determining a substance that improves the hypoglycemic effect of red bean, comprising the following steps:

[0035] (1) Purification of protein and polysaccharides from unextruded red bean:

[0036] A, pulverizing, screening: get qualified red bean, pulverize, cross 55 mesh sieves, measure the composition of the material obtained;

[0037] B. Protein purification: protein purification by acid-base sedimentation method: Weigh the raw material powder and soak it overnight in distilled water at a ratio of 1:8, centrifuge at 3500r for 5min, collect the supernatant and adjust the pH to 8.0 with 1M sodium hydroxide, stir magnetically for 25min, 5000r Centrifuge for 15 min and collect the supernatant. Adjust the pH to 6.0 with 1N hydrochloric acid, centrifuge at 5000r for 15min, discard the supernatant, wash the precipitate twice with deionized water, freeze-dry for later use;

[0038] C. Crude polysaccharide purification:

[0039] a. Preparation of crude polys...

Embodiment 2

[0052] A method for determining a substance that improves the hypoglycemic effect of red bean, comprising the following steps:

[0053] (1) Purification of protein and polysaccharides from unextruded red bean:

[0054] A, pulverizing, screening: get qualified red bean, pulverize, cross 60 mesh sieves, measure the composition of the material obtained;

[0055] B. Protein purification: protein purification by acid-base sedimentation method: Weigh the raw material powder and soak it overnight in distilled water at a ratio of 1:8, centrifuge at 3500r for 10min, collect the supernatant and adjust the pH to 9 with 1M sodium hydroxide, stir magnetically for 30min, 5000r Centrifuge for 20 min and collect the supernatant. Adjust the pH to 7.0 with 1N hydrochloric acid, centrifuge at 5000r for 20min, discard the supernatant, wash the precipitate twice with deionized water, freeze-dry for later use;

[0056] C. Crude polysaccharide purification:

[0057]a. Preparation of crude polysac...

Embodiment 3

[0070] A method for determining a substance that improves the hypoglycemic effect of red bean, comprising the following steps:

[0071] (1) Purification of protein and polysaccharides from unextruded red bean:

[0072] A, pulverizing, screening: get qualified red bean, pulverize, cross 65 mesh sieves, measure the composition of the material obtained;

[0073] B. Protein purification: protein purification by acid-base sedimentation method: weigh the raw material powder and soak it overnight in distilled water at a ratio of 1:8, centrifuge at 3500r for 15min, collect the supernatant and adjust the pH to 10.0 with 1M sodium hydroxide, stir magnetically for 35min, 5000r Centrifuge for 25 min and collect the supernatant. Adjust the pH to 8.0 with 1N hydrochloric acid, centrifuge at 5000r for 25min, discard the supernatant, rinse the precipitate with deionized water for 3 times, freeze-dry for later use;

[0074] C. Purification of crude polysaccharides:

[0075] a. Preparation o...

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Abstract

The invention discloses a determination method of substances for improving the blood sugar level reduction effect of small red beans, and relates to a determination method of substances. The method comprises the following steps: (1) purifying protein and polysaccharide of small red beans which are not extruded: A. crushing, and screening; B. purifying protein; C. purifying crude polysaccharide; (2) purifying protein and a polysaccharide liquid of small red beans which are not extruded: A. crushing and screening; B. adding water and stirring; C. extruding; D. crushing and screening; E. purifying protein; F. purifying crude polysaccharide; (3) comparing inhibitory activity of protein and polysaccharide to alpha glycosidase before and after extrusion by utilizing a method for determining glycosidase consistence in vitro. By comparing the substance compositional variation before and after extrusion, the problem that the content of protein and polysaccharide which are extruded increase obviously can be found easily. The glycosidase inhibition ratio of extruded and un-extruded small red bean powder can be determined easily by utilizing the method for determining glycosidase consistence in vitro.

Description

technical field [0001] The invention relates to a method for determining a substance, in particular, the invention relates to a method for determining a substance that improves the blood sugar-lowering effect of adzuki bean. Background technique [0002] In the past, red beans were recommended as a hypoglycemic food due to their high fiber and protein content. Phytochemists analyzed the chemical components in red beans and found that they are rich in phenolic compounds, catechins, chlorogenic acid, etc. Red bean has α-glucosidase inhibitory activity, which can improve blood sugar in streptozotocin (STZ)-induced diabetic rats. Red bean juice can reduce triglycerides and inhibit the activity of pancreatic lipase, which is beneficial to the prevention and treatment of hypertriglyceridemia. In the field of health functional food, there is relatively little in-depth research and development on adzuki bean, especially the lack of research on the key bioactive substances in adzuk...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/00G01N1/28G01N1/34
Inventor 任贵兴么杨
Owner 山东唐人朵颐生物科技有限公司
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