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Prunus salicina fruit extract microcapsules capable of restraining xanthine oxidase and preparation method of prunus salicina fruit extract microcapsules

A xanthine oxidase and extract technology, applied in the field of plum fruit extract microcapsules and preparation thereof, can solve problems such as no reports, and achieve the effects of widening the scope of application, simple preparation method, and improving storage stability

Active Publication Date: 2016-06-29
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, plum fruit has been reported to have anti-oxidation, promote the secretion of gastric acid and gastric digestive enzymes, etc., but there is no report on the effect of plum fruit on inhibiting xanthine oxidase and lowering uric acid.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] 2) Preparation of plum fruit crude extract: plum fruit powder is first extracted with ultrasonic waves, using 40-80% (v / v) ethanol solution as the extraction solvent, the extraction temperature is 50°C, plum fruit powder: ethanol = 1g: 15mL, ultrasonic power 100~400W, extraction time is 20~60min, 100-mesh sieve to get plum fruit crude extract Ⅰ; filter residue is then extracted by microwave, microwave extraction parameter is: add 60-80% of the volume of 10~20 times the weight of filter residue to the filter residue (v / v) ethanol solution, treated at a microwave power of 400-600W for 5-8min, using intermittent microwave treatment, microwave for 40s, pause for 20s, after microwave extraction, filter through a 100-mesh sieve to obtain the plum fruit crude extract II; combine the plum fruit crude extracting solution Ⅰ and plum fruit crude extract II to obtain the plum fruit crude extract;

[0024] 3) Preparation of plum fruit polyphenol extract: Plum fruit crude extract was...

Embodiment 1

[0028] The preparation method of plum fruit extract microcapsule is:

[0029] (1) Select seven or eight mature fresh plum fruits, wash them with clean water, remove the pits, slice them, and dry them with a heat pump at 50°C until the water content is 14%, and then crush the dried plums until the particle size is less than 2mm;

[0030](2) The plum fruit powder is first extracted by ultrasonic wave, using 80% (v / v) ethanol as the extraction solvent, the extraction temperature is 50°C, plum fruit powder: ethanol = 1g: 15mL, the ultrasonic power is 400W, the extraction time is 20min, 100 mesh The plum fruit crude extract Ⅰ was obtained by sieving, and the filter residue was extracted by microwave; the microwave extraction parameters were as follows: add 60% (v / v) ethanol with 20 times the volume of the filter residue to the filter residue, treat it at a microwave power of 400W for 8 minutes, and use intermittent microwave Treatment, microwave for 40s, pause for 20s, after microw...

Embodiment 2

[0036] The preparation method of plum fruit extract microcapsule is:

[0037] (1) Select seven or eight ripe fresh rouge plum fruits, wash them with clean water, remove the pits, slice them, and dry them with a heat pump at 50°C until the moisture content is less than 15wt%, and then crush the dried plum fruit slices to a particle size of less than 2mm;

[0038] (2) The plum fruit powder is first extracted by ultrasonic wave, using 40% (v / v) ethanol as the extraction solvent, the extraction temperature is 50°C, plum fruit powder: ethanol = 1g: 15mL, the ultrasonic power is 100W, the extraction time is 60min, 100 mesh The plum fruit crude extract I was obtained by sieving, and the filter residue was extracted by microwave; the microwave extraction parameters were as follows: add 80% (v / v) ethanol with 10 times the volume of the filter residue to the filter residue, treat it for 5 minutes at a microwave power of 600W, and use intermittent microwave Treatment, microwave for 40s, ...

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PUM

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Abstract

The invention discloses prunus salicina fruit extract microcapsules capable of restraining xanthine oxidase and a preparation method of the prunus salicina fruit extract microcapsules. The prunus salicina fruit extract microcapsules are prepared through the following steps of performing ultrasonic wave-microwave staged united extraction on prunus salicina fruits, performing macroporous resin purification, performing microencapsulation and performing vacuum freeze drying. The prunus salicina fruit extract microcapsules include 20-50wt% of prunus salicina fruit total phenol, wherein combined-state polyphenol accounts for 2-8wt%, myricetin accounts for 1-10wt%, rutin accounts for 1-10wt%, quercetin accounts for 0.2-1wt%, kaempferol accounts for 0.1-1wt%, ferulic acid accounts for 0.05-0.5wt%, and sinapic acid accounts for 0.1-0.8wt%. The prunus salicina fruit extract microcapsules disclosed by the invention are good in drug effects, simple in preparation method and suitable for large-scale production, and have favorable processing and storing stability, and a new raw material source can be provided for nutrient foods and medicines with the function of reducing uric acid.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, in particular to a plum fruit extract microcapsule capable of inhibiting xanthine oxidase and a preparation method thereof. Background technique [0002] Hyperuricemia and gout are common and frequently-occurring diseases in today's society, and they cannot be cured so far. Studies have shown that long-term hyperuricemia is closely related to hypertension, diabetes, coronary heart disease, and renal failure. Xanthine oxidase (Xanthineoxidase, XOD) is an important enzyme that mediates the production of uric acid. It can catalyze the oxidation of xanthine and hypoxanthine to generate uric acid, and at the same time generate superoxide radicals. Xanthine oxidase inhibitors can reduce the transformation of xanthine and hypoxanthine into urate by inhibiting the activity of xanthine oxidase, and fundamentally reduce the production of uric acid, so as to achieve the purp...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/30A61K36/736A61K9/50A61P19/06A61K131/00
CPCA23V2002/00A61K9/5057A61K36/736A61K2236/333A61K2236/39A61K2236/55A23V2200/224A23V2200/30A23V2250/2132A23V2250/5432A23V2250/51082A23V2300/14
Inventor 李怡彬陈君琛汤葆莎吴俐
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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