A method and application of tartary buckwheat total flavonoids prepared from tartary buckwheat leftovers

A technology of total flavonoids and tartary buckwheat, applied in the direction of application, medical preparations with non-active ingredients, medical preparations containing active ingredients, etc., can solve the problems of high cost and low efficiency, and achieve low cost, high efficiency, and improved The effect of bioavailability

Inactive Publication Date: 2017-08-15
云南谷冠生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the problems of high cost and low efficiency in the prior art, the present invention provides a method and application of tartary buckwheat total flavonoids prepared from tartary buckwheat leftovers. bran) as raw material, extracting rutin accounts for 90% of the total flavonoids of tartary buckwheat brass

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Add tartary buckwheat bran to 5 volume times of ethanol with a concentration of 50v / v% and heat and reflux for 2 hours, filter out the extract I; then add 5 volume times of the concentration to the remainder to 35v / v% The ethanol is heated and refluxed for 4 hours, and the extract II is filtered out; then 6 mass times of water is added to the residue to heat and reflux for 1 hour, and the extract III is filtered out; the extract I and II are combined to obtain the extract Ⅳ;

[0031] (2) The extract IV and the extract III obtained in step (1) are filtered while hot, and the obtained filtrate is used to recover ethanol under normal pressure, and then is concentrated and allowed to crystallize to obtain the crude tartary buckwheat flavonoids by filtering the crystals;

[0032] (3) Add water or ethanol with a volume concentration of 80% to the crude tartary buckwheat total flavonoids obtained in step (2), then heat to boiling, keep it boiling for a few minutes, then filter ...

Embodiment 2

[0041] (1) Add tartary buckwheat bran to 8 volume times of ethanol at a concentration of 55v / v% for 3 hours heating and reflux extraction, and filter out the extract I; then add 6 volume times to the remainder for a concentration of 32v / v% The ethanol was heated and refluxed for 3 hours, and the extract II was filtered out; then 7 mass times of water was added to the residue to heat and reflux for 1.5 hours, and the extract III was filtered out; the extract I and II were combined to obtain the extract Ⅳ;

[0042] (2) The extract IV and the extract III obtained in step (1) are filtered while hot, and the obtained filtrate is used to recover ethanol under normal pressure, and then is concentrated and allowed to crystallize to obtain the crude tartary buckwheat flavonoids by filtering the crystals;

[0043] (3) Add water or ethanol with a volume concentration of 80% to the crude tartary buckwheat total flavonoids obtained in step (2), then heat to boiling, keep it boiling for 1 minute...

Embodiment 3

[0052] (1) Add tartary buckwheat bran to 6 volume times of ethanol with a concentration of 45v / v% and heat and reflux for 4 hours, and then filter out the extract I; then add 4 volume times to the residue to a concentration of 30v / v% The ethanol was heated and refluxed for 2 hours, and the extract II was filtered out; then 5 times the mass of water was added to the residue to heat and reflux for 0.5 hours, and the extract III was filtered out; the extract I and II were combined to obtain the extract Ⅳ;

[0053] (2) The extract IV and the extract III obtained in step (1) are filtered while hot, and the obtained filtrate is used to recover ethanol under normal pressure, and then is concentrated and allowed to crystallize to obtain the crude tartary buckwheat flavonoids by filtering the crystals;

[0054] (3) Add water or ethanol with a volume concentration of 80% to the crude tartary buckwheat total flavonoids obtained in step (2), then heat to boiling, keep it slightly boiling for 2...

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PUM

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Abstract

The invention discloses a method for preparing buckwheat total flavone from buckwheat leftovers and application thereof. The method comprises the following steps: extracting buckwheat bran by three times; when extracts are hot, filtering the extracts respectively; recycling ethanol from obtained filtrates at normal pressure respectively; concentrating respectively, and leaving to stand and crystallizing; filtering out crystals to obtain a buckwheat total flavone crude product; adding water or anhydrous ethanol into the buckwheat total flavone crude product; heating to a boiling state; filtering when a mixture is hot; leaving to stand and crystallizing filtrate till the total flavone is separated out; washing, and drying to obtain the buckwheat total flavones. The obtained buckwheat total flavone is applicable to health-care products including a buccal tablet. The method is high in efficiency, low in cost and short in production period; the obtained buckwheat total flavone contains 80-90% of rutin and 10-15% of other flavonoids such as quercetin; the prepared buccal tablet has many health-care functions.

Description

Technical field [0001] The invention belongs to the technical field of food and medicine, and specifically relates to a method for preparing tartary buckwheat total flavonoids from tartary buckwheat rice scraps and an application thereof. Background technique [0002] Tartary buckwheat is the only crop that integrates seven nutrients in one of the cereal crops. The seven nutrients include: 1) bioflavonoids, 2) trace elements and minerals, 3) starch, 4) vitamins, 5) cellulose, 6 ) Fat, 7) Protein. Among them, the main ingredient of bioflavonoids is rutin, also known as vitamin P. Its main effects are: softening blood vessels, improving microcirculation, clearing away heat and detoxification, promoting blood circulation and removing blood stasis, removing toxins and promoting muscle growth, lowering blood sugar, urinary sugar, blood lipids, replenishing qi, and strengthening the peripheral effects of insulin. Rutin is almost absent in other grains. In addition, tartary buckwheat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/70A61K9/20A61K47/69A61K47/18A61K47/26A61P3/06A61P3/10A61P9/00A61P9/12A61P9/10
CPCA23V2002/00A61K9/2059A61K36/70A61K47/6951A61K2236/13A61K2236/17A61K2236/331A61K2236/51A61K2236/53A23V2200/328A23V2200/324A23V2200/326A23V2200/3262A23V2250/21
Inventor 孙永定钟华强
Owner 云南谷冠生物科技有限公司
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