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Sorghum bran extract product, and preparation method and application thereof

A technology for sorghum bran and extract, which is applied in the field of sorghum bran extract and its preparation, can solve the problems of high carbohydrate content in noodles, unfavorable for diabetic patients to eat, etc., and achieves the method of simple and easy operation, high inhibitory power, and reduced rising range. Effect

Inactive Publication Date: 2015-09-09
苏州工业园新国大研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, noodles are high in carbohydrates, and the glycemic index is significantly higher than other foods, which is not conducive to the consumption of diabetics

Method used

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  • Sorghum bran extract product, and preparation method and application thereof
  • Sorghum bran extract product, and preparation method and application thereof
  • Sorghum bran extract product, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of sorghum bran extract, comprising the steps of:

[0043] (1) Grinding sorghum bran with a high-speed pulverizer, taking 200 g of sorghum bran powder, adding 1 L of ethanol-acetone-water mixture with a volume ratio of 2:2:1 for oscillating extraction for 3 hours, ultrasonic extraction for 30 minutes, and extracting 3 times in total to obtain For the extract, filter the extract with a Buchner funnel, combine the filtrates, and concentrate the filtrate to an extract with a rotary evaporator; the temperature of the rotary evaporator is set at 40°C, and the rotating speed is 60 rpm;

[0044] (2) Dissolve the extract obtained in step (1) with 30% methanol aqueous solution to obtain a sample, which is separated and purified by Sephadex LH20 column chromatography (2×45cm), firstly using Elute with different volume ratios of ethanol-water mixtures (0:100, 30:70, 50:50), and then sequentially with different volume ratios of acetone-water mixtures (50:50, 70...

Embodiment 2

[0049] A preparation method of sorghum bran extract, comprising the steps of:

[0050] (1) Pulverize sorghum bran, take 200 g of sorghum bran powder, add 1 L of ethanol-acetone-water mixture with a volume ratio of 2:2:1, shake and extract for 3 hours, and extract ultrasonically for 30 minutes, and extract 3 times in total to obtain an extract. Suction filter the extract with a Buchner funnel, and combine the filtrates;

[0051] (2) Concentrate the extract obtained in step (1) with a rotary evaporator to concentrate the filtrate to an extract (the temperature of the rotary evaporator is set at 45°C and the speed is 65 rpm), and vacuum-dried.

Embodiment 3

[0052] Example 3 Activity Research of Sorghum Bran Extract

[0053] 1. Purpose of the experiment

[0054] The effects of the sorghum bran extracts prepared in Example 1 and Example 2 on α-amylase and α-glucosidase were studied by comparative analysis.

[0055] 2. Experimental method

[0056] The inhibitory ability of sorghum bran extract to α-amylase and α-glucosidase was determined by starch turbidity method;

[0057] The specific steps of the above-mentioned starch turbidity method are: dissolving α-amylase / α-glucosidase (α-amylase / α-glucosidase) with phosphate buffer (pH6.9, 0.1M) to obtain enzyme solution (concentration: 6U / mL), stored at -20°C. Weigh 1 part of cornstarch and disperse it into 50 parts of phosphate buffer solution, mix well, then heat and gelatinize for 10 minutes, take it out and stir continuously with a magnetic stirring bar. Acarbose (acarbose) was dissolved and diluted with phosphate buffer, and the concentration series used in the experiment was 2-...

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Abstract

The invention discloses a sorghum bran extract product, and a preparation method and an application thereof. The method comprises the following steps: crushing sorghum bran, adding an ethanol-acetone-water mixed liquid, extracting, filtering, and concentrating to obtain an extract; and dissolving the extract in a ethanol solution, carrying out Sephadex LH20 column chromatography separation and purification several times, collecting the obtained eluate, concentrating to obtain a new extract, and carrying out vacuum drying on the new extract to obtain the sorghum bran extract product. The preparation method has the advantages of simplicity, easy operation, economy and practicality; and the prepared sorghum bran extract product has high inhibition ability on alpha-amylolytic enzyme and alpha-glucosidase, can be added into foods (such as noodles) to effectively reduce the rising range of postprandial blood glucose, can continuously and slowly provide energy for a long time to prevent hypoglycemia, and is especially suitable for being eaten by diabetic patients and obesity patients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sorghum bran extract and its preparation method and application. Background technique [0002] Sorghum (A vena.L) is an annual herbaceous plant belonging to the Poaceae Sorghum family. It is one of the main food crops in the world. Its sowing area and total output are second only to corn, wheat, rice, and barley. Sorghum bran is a by-product of sorghum processing. Studies have shown that sorghum bran extract is not only rich in flavonoids and proanthocyanidins, but also a large amount of water-soluble dietary fiber and protein. [0003] At present, more than 347 million people in the world suffer from diabetes, and the total number of patients in my country has exceeded 97 million. It is the world's largest diabetic country. Due to the prevalence of obesity and sedentary lifestyle, this number is still growing rapidly. Over time, high blood sugar can lead to diabetes c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 宋立霞周维彪刘绍泉黄德建
Owner 苏州工业园新国大研究院
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