Composition of Pu'er tea effective component and application of composition in preparation of medicine or health food for reducing blood glucose

A technology of active ingredients and compositions, applied in the direction of medical preparations containing active ingredients, applications, food preparation, etc.

Active Publication Date: 2015-06-10
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, what role do these components in Pu'er tea play in the hypoglycemic effect, which components contribute the most, and what kind of compatibility ratio can exert the greatest hypoglycemic effect, there is no conclusion yet

Method used

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  • Composition of Pu'er tea effective component and application of composition in preparation of medicine or health food for reducing blood glucose
  • Composition of Pu'er tea effective component and application of composition in preparation of medicine or health food for reducing blood glucose
  • Composition of Pu'er tea effective component and application of composition in preparation of medicine or health food for reducing blood glucose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0271] Preparation method of theabrownin component:

[0272] Add 10 times the amount of water to leaching Pu’er tea at 80°C for three times, each time for 0.5-1 hour, combine the extracts below 70°C and concentrate under reduced pressure to a relative density of 1.05-1.10, add 95% ethanol to sink to 80%, and statically reach 12 After more than 1 hour, the alcohol precipitate is vacuum-dried under reduced pressure to obtain the crude product of theabrownin, which is redissolved in water and filtered, and the filtrate is concentrated under reduced pressure to dryness below 70°C to obtain the theabrownin component;

[0273] Preparation method of tea polyphenol component:

[0274] Add 10 times the amount of water to leaching Pu’er tea at 80°C for three times, each time for 0.5-1 hour, combine the extracts below 70°C and concentrate under reduced pressure to a relative density of 1.05-1.10, add 95% ethanol to sink to 80%, and statically reach 12 After more than 1 hour, the superna...

Embodiment 2

[0279] Preparation method of theabrownin component:

[0280] Add 10 times the amount of water to Pu’er tea and extract it once at 80°C for 0.5 hours, concentrate the extract under reduced pressure below 70°C to a relative density of 1.05-1.10, add 90% ethanol to sink to 70% alcohol content, and settle to 12 After more than 1 hour, the alcohol precipitate is vacuum-dried under reduced pressure to obtain the crude product of theabrownin, which is redissolved in water and filtered, and the filtrate is concentrated under reduced pressure to dryness below 70°C to obtain the theabrownin component;

[0281] Preparation method of tea polyphenol component:

[0282] Add 10 times the amount of water to Pu’er tea and extract it once at 80°C for 0.5 hours, concentrate the extract under reduced pressure below 70°C to a relative density of 1.05-1.10, add 90% ethanol to sink to 70% alcohol content, and settle to 12 After more than 1 hour, the supernatant was obtained, and the crude product w...

Embodiment 3

[0287] Preparation method of theabrownin component:

[0288] Add 10 times the amount of water to Pu’er tea and extract at 80°C for 2 times, each time for 1 hour, concentrate the extract under reduced pressure below 70°C to a relative density of 1.05-1.10, add 100% ethanol until the alcohol content is 80%, and let it stand for 12 hours Above, the alcohol precipitate is vacuum-dried under reduced pressure to obtain the crude product of theabrownin, which is redissolved in water and filtered, and the filtrate is concentrated under reduced pressure to dryness below 70°C to obtain the theabrownin component;

[0289] Preparation method of tea polyphenol component:

[0290] Add 10 times the amount of water to Pu’er tea and extract at 80°C for 2 times, each time for 1 hour, concentrate the extract under reduced pressure below 70°C to a relative density of 1.05-1.10, add 100% ethanol until the alcohol content is 80%, and let it stand for 12 hours Above, get the supernatant, concentrat...

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Abstract

The invention provides a composition containing Pu'er tea effective component, which comprises 0-5 weight part of tea polyphenol component, 6-12 weight part of theabrownin component and 0-1 weight part of caffeine component; the invention also provides an application of the composition in preparation of medicine or food for treating or preventing diabetes.

Description

technical field [0001] The invention relates to the field of medicine and health food, in particular to a composition containing effective ingredient proportions of Pu'er tea and its application in the preparation of medicines for treating hypoglycemia or health food. Background technique [0002] The origin of Pu'er tea is mainly in the Simao area and Xishuangbanna of Yunnan. With the popularization of large-leaf varieties, Sichuan, Guangdong, and Guangxi have also become the provinces producing Pu'er tea. With the development of the economy and the enhancement of people's awareness of health care, Pu'er tea has attracted the attention and attention of the whole society because of its mellow and sweet taste, the unique quality of Chen Xiang and its special health care effects on the human body. The products are favored by consumers. . [0003] Pu'er tea is mild in nature and resistant to storage, suitable for cooking or brewing. There are many records about the efficacy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/82A61K9/20A61K9/28A61K9/30A61K9/48A61K9/08A61K9/16A61K9/14A61K9/06A61K9/10A61K9/02A61K9/12A61K9/70A61P3/10A23L1/30A23L33/10
Inventor 栗志文王根辈王媛媛马晓慧何莹曹晶陈艳芳贾黎晖李长文刘顺航朱永宏周水平闫希军徐咏全李瑞明
Owner TIANJIN TASLY GROUP
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