Method for evaluating antioxidant activity of fruit and vegetable food and functional health product
A technology of antioxidant activity and evaluation method, which is applied in the field of evaluation of antioxidant activity and can solve problems such as large differences
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Embodiment 1
[0066] Take 10g of Tibetan green 25 highland barley, grind it into powder with a small household powder machine, take 5g of powder, add 100mL of distilled water to make a homogenate, first use 0.1M HCl to adjust the pH to 2.0, then add 20mg of pepsin, at 37°C Under enzymatic hydrolysis for 1.5h. Centrifuge (3000g, 4°C) for 5min, pour off the supernatant A, add 100mL distilled water to the residue, and wash with 0.1M NaHCO 3 Adjust the pH to 7.5, add 15 mg of trypsin, stir at 37 ° C for 5 h, then centrifuge (3000 g, 4 ° C) for 5 min, take the supernatant B; add 100 mL of distilled water to the residue, adjust the pH to 8 with 0.1 M NaOH, and add 2 mg Pronase E and hydrolyze at 37°C for 1 hour, centrifuge, take the supernatant C, add 100mL of distilled water to the residue, adjust the pH to 4, add 50μL Novozymes complex plant hydrolase (ViscozymeL) and stir at 37°C for enzymolysis After 15 hours, centrifuge and take the supernatant D. Collect the supernatants A, B, C and D, co...
Embodiment 2
[0072] Take 10g of Yunnan Changhei highland barley, grind it into powder with a small household powder machine, take 5g of powder, add 120mL of distilled water to make a homogenate, first use 0.1M HCl to adjust the pH to 1.5, then add 25mg of pepsin, at 37 Enzymatic hydrolysis at ℃ for 2h. Centrifuge (3000g, 4°C) for 5min, pour off the supernatant A, add 120mL distilled water to the residue, and use 0.1M NaHCO 3Adjust the pH to 7.0, add 20 mg of trypsin, stir at 37 ° C for 6 h, then centrifuge (3000 g, 4 ° C) for 5 min, take the supernatant B; add 100 mL of distilled water to the residue, adjust the pH to 8.6 with 0.1 M NaOH, and Add 3 mg pronase E and hydrolyze at 37°C for 1.5 h, centrifuge, take the supernatant C, add 120 mL of distilled water to the residue and adjust the pH to 4.5, and add 40 μL of Novozymes compound plant hydrolase (ViscozymeL) and dissolve at 37 Stir the enzymolysis for 12 hours at ℃, centrifuge, and take the supernatant D. Collect the supernatants A, ...
Embodiment 3
[0076] Take 25g of pears, add 125mL of distilled water, use a mixer to beat for 2min, and use a high-speed homogenizer to further beat the material into a homogenate, use 0.1M HCl to adjust the pH to 1.0, then add 15mg of pepsin, at 37°C Enzyme hydrolysis for 1h. Centrifuge (3000g, 4°C) for 5min, pour off the supernatant A, add 100mL distilled water to the residue, and wash with 0.1M NaHCO 3 Adjust the pH to 8.0, add 10 mg of trypsin, stir at 37 ° C for 4.5 h, then centrifuge (3000 g, 4 ° C) for 5 min, take the supernatant B; add 100 mL of distilled water to the residue, and adjust the pH to 8.0 with 0.1 M NaOH, And add 4mg pronase E and enzymolyze at 37°C for 2h, centrifuge, take the supernatant C, add 120mL distilled water to the residue and adjust the pH to 3.5, add 70μL Novozymes compound plant hydrolase (ViscozymeL) and dissolve at 37 Stir the enzymolysis at ℃ for 18 hours, centrifuge, and take the supernatant D. Collect A, B, C and D, concentrate to 50mL, add 50mL ethy...
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