Method of preparing purslane polyunsaturated fatty acids from purslane residues

A technology of unsaturated fatty acid and purslane slag, which is applied in the preparation of purslane polyunsaturated fatty acid and the extraction and preparation of polyunsaturated fatty acid, which can solve the problems of unsuitability for large-scale industrial production, high cost, and large energy consumption. problems, to achieve the effect of moderate particle size, overcome technical bottlenecks, fine and uniform powder

Active Publication Date: 2014-09-24
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In view of the lack of research and reports on the preparation of purslane polyunsaturated fatty acids from purslane residues in the prior art, the preparation of purslane polyunsaturated fatty acids from purslane residues has such problems as supercritic

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  • Method of preparing purslane polyunsaturated fatty acids from purslane residues
  • Method of preparing purslane polyunsaturated fatty acids from purslane residues
  • Method of preparing purslane polyunsaturated fatty acids from purslane residues

Examples

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Example Embodiment

[0046] Example 1: Preparation of Portulaca oleracea polyunsaturated fatty acid microcapsules

[0047] % In terms of weight percentage, the specific method steps for preparing Portulaca oleracea polyunsaturated fatty acid microcapsules from Portulaca oleracea residue are as follows:

[0048] (1) Preparation of purslane residue: fresh purslane and drinking water are used as the main raw materials. Fresh purslane is selected, cleaned, chopped, and soaked in water at a weight ratio of 1:3 for 12 hours, and boiled at 80°C Boil for 6 hours and filter to obtain purslane residue.

[0049] (2) Pretreatment using purslane residue as the raw material: using the purslane residue in the processing and production of the purslane or the purslane residue provided in the above steps as the raw material, drying at 70°C, crushing, and sieving 60 mesh , Weighing, filling.

[0050] (3) Extraction of purslane oil by subcritical isobutane extraction technology: Carry out subcritical fluid extraction proc...

Example Embodiment

[0055] Example 2: Preparation of Portulaca oleracea polyunsaturated fatty acid soft capsule

[0056] % In terms of weight percentage, the specific method steps for preparing purslane polyunsaturated fatty acid soft capsules from purslane residues are as follows:

[0057] (1) Preparation of purslane residue: fresh purslane and drinking water are used as the main raw materials. Fresh purslane is selected, cleaned, chopped, and soaked in water at a weight ratio of 1:3 for 12 hours, and boiled at 80°C Boil for 6 hours and filter to obtain purslane residue.

[0058] (2) Pretreatment using purslane residue as the raw material: using the purslane residue in the processing and production of the purslane or the purslane residue prepared by the above steps as the raw material, drying at 70°C, crushing, and sieving 60 mesh , Weighing, filling.

[0059] (3) Extraction of purslane oil by subcritical isobutane extraction technology: Carry out subcritical fluid extraction process, set conditions,...

Example Embodiment

[0064] Example 3: Preparation of Portulaca oleracea polyunsaturated fatty acid microcapsules and soft capsules

[0065] % Is calculated by weight percentage, the specific method steps of purslane polyunsaturated fatty acid microcapsules and soft capsules are as follows:

[0066] (1) Pretreatment using purslane residues as raw materials: Fresh purslane and drinking water are used as the main raw materials. The fresh purslane is selected, cleaned, chopped, and soaked in water at a weight ratio of 1:3 for 12 hours. Boil at 80°C for 6 hours, filter to obtain purslane residue, or use purslane residue in the processing of purslane as raw material. Purslane residue is dried at 70°C, crushed, sieved, weighed, and filled. .

[0067] (2) Subcritical isobutane extraction technology to extract purslane oil: Subcritical fluid extraction technology is used, setting conditions: extraction pressure 0.8MPa, extraction temperature 40°C, extraction 150min, and extracting purslane oil prepared by extr...

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Abstract

The invention discloses a method of preparing purslane polyunsaturated fatty acids from purslane residues. The method comprises the following steps: selecting the purslane residues; raising the extraction pressure of subcritical fluid extraction by 0.8MPa and raising the extraction temperature by 40 DEG C, and extracting for 150 minutes; saponifying and hydrolyzing to prepare a fatty acid mixed before enrichment; heating and stirring urea and anhydrous ethanol for reflux at 60 DEG C in a ratio m/m of urea and fatty acid mixed before enrichment of 1 to 1 and in a ratio m/v of fatty acid mixed before enrichment and ethanol of 1 to 16; after dissolving urea and uniformly mixing with the fatty acid mixed before enrichment, heating and stirring for reflux for 20 minutes; cooling to room temperature; crystallizing for 24 hours at 4 DEG C; filtering to obtain the fatty acid mixed after enrichment. Verified by diabetic rat test, the prepared purslane polyunsaturated fatty acid microcapsule and soft capsule can effectively reduce the levels of blood glucose and insulin and have wide application value and prospect in preparing foods or medicines for preventing and treating diabetes.

Description

technical field [0001] The invention relates to the technical field of extraction and preparation of polyunsaturated fatty acids. Specifically, the invention relates to the technical field of preparing purslane polyunsaturated fatty acid from purslane residue. Background technique [0002] Polyunsaturated fatty acids are an indispensable nutrient for the growth and development of humans or animals, mainly including linoleic acid, linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid ( DHA), among which linoleic acid and α-linolenic acid cannot be synthesized in the human body and can only be obtained from food intake, so they are called essential fatty acids for the human body. It has many functions, such as lowering blood fat, lowering blood pressure, antithrombotic, improving immunity, preventing and regulating cardiovascular diseases, etc. It is widely used in food, medical care, etc. for its unique nutritional components and medicinal value. in various f...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10C11C1/04C11C1/00C11C3/00A61K36/185A61K9/50A61P3/10
Inventor 敬思群刘璐萍杨飞飞童莲花
Owner XINJIANG UNIVERSITY
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