Mangosteen rind and gingerol antioxidant additive and preparation method thereof

An anti-oxidant additive, gingerol technology, is applied in the direction of food ingredients as antioxidants, the function of food ingredients, and food ingredients containing natural extracts. Toxic and side effects, good antioxidant effect, effect of reducing oxidative stress

Inactive Publication Date: 2016-11-16
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, a large number of research reports point out that almost all chemical food antioxidant additives cannot provide nutrients to the human body, and some chemical food antioxidant additives may even endanger human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of mangosteen bark extract:

[0033] a. After drying and pulverizing 1 kg of mangosteen bark, add 4 kg of 10% ethanol aqueous solution, heat reflux extraction at 50° C. for 40 minutes, and filter and concentrate to obtain the extraction solution;

[0034] b. Extracting the above extract with petroleum ether to obtain an extract;

[0035] c. The above extract is subjected to column chromatography with a polyethylene glycol 20000 column, and then eluted with a 5% aqueous ethanol solution to obtain a first-stage eluent;

[0036] d, the above-mentioned first-stage eluent is chromatographed with 300 mesh polyamide powder as an adsorbent, and then eluted with 1% acetic acid aqueous solution to obtain a second-stage eluent;

[0037] e, recrystallizing the above-mentioned second-stage eluent with ethanol, and drying to obtain the mangosteen bark extract;

[0038] (2) Mix 20 grams of mangosteen bark extract, 3 grams of gingerol, 0.01 grams of sodium chloride, 0...

Embodiment 2

[0040] (1) Preparation of mangosteen bark extract:

[0041] a. After drying and pulverizing 1 kg of mangosteen bark, add 4.5 kg of 15% ethanol aqueous solution, heat reflux extraction at 55° C. for 50 minutes, and filter and concentrate to obtain the extract;

[0042] b. Extracting the above extract with petroleum ether to obtain an extract;

[0043] c. Carry out column chromatography on the above-mentioned extract with a polyethylene glycol 20000 column, and then elute with an 8% aqueous ethanol solution to obtain the first-stage eluent;

[0044] d. The above-mentioned first-stage eluent is chromatographed with 300 mesh polyamide powder as an adsorbent, and then eluted with 2% acetic acid aqueous solution to obtain a second-stage eluent;

[0045] e, recrystallizing the above-mentioned second-stage eluent with ethanol, and drying to obtain the mangosteen bark extract;

[0046] (2) Mix 25 grams of mangosteen bark extract, 4 grams of gingerol, 0.015 grams of sodium chloride, 0...

Embodiment 3

[0048] (1) Preparation of mangosteen bark extract:

[0049] a. After drying and pulverizing 1 kg of mangosteen bark, add 5 kg of 20% ethanol aqueous solution, heat reflux extraction at 60° C. for 60 minutes, and filter and concentrate to obtain the extraction solution;

[0050] b. Extracting the above extract with petroleum ether to obtain an extract;

[0051] c. Carry out column chromatography on the above-mentioned extract with a polyethylene glycol 20000 column, and then elute with a 10% aqueous ethanol solution to obtain the first-stage eluent;

[0052] d, the above-mentioned first-level eluent is chromatographed with 300 mesh polyamide powder as an adsorbent, and then eluted with 3% acetic acid aqueous solution to obtain a second-level eluent;

[0053] e, recrystallizing the above-mentioned second-stage eluent with ethanol, and drying to obtain the mangosteen bark extract;

[0054] (2) Mix 30 grams of mangosteen bark extract, 5 grams of gingerol, 0.02 grams of sodium ch...

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PUM

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Abstract

The present invention discloses a mangosteen rind and gingerol antioxidant additive and preparation method thereof. The mangosteen rind and gingerol antioxidant additive comprises the following components in parts by weight: 20-30 parts by weight of mangosteen rind extract, 3-5 parts by weight of gingerol, 0.01-0.02 part by weight of sodium chloride, 0.1-0.2 part by weight of vitamin A, 0.1-0.5 part by weight of vitamin E, 3-8 parts by weight of vitamin C, 0.1-0.2 part by weight of mung bean powder and 0.01-0.02 part by weight of porphyra powder. The antioxidant additive is natural in material selection, high in nutritional value, and free of toxic and side-effect, can prevent coagulation and lower blood lipids, strengthen immune cells and prevent tumors, has a very good antioxidant effect, and is wide in application ranges.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a mangosteen gingerol antioxidant additive and a preparation method thereof. Background technique [0002] Existing food antioxidant additives mainly include chemical food antioxidant additives and natural food antioxidant additives. Among them, chemical food antioxidant additives have good effects, but there are disadvantages such as toxic and side effects to varying degrees. bodily damage. Artificial chemical food antioxidant additives refer to those made by artificial chemical synthesis. At the same time, a large number of research reports point out that almost all chemical food antioxidant additives cannot provide nutrients to the human body, and some chemical food antioxidant additives may even endanger human health. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the prior art and provide a mangosteen ging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/15
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/324A23V2200/308A23V2200/02A23V2250/21A23V2250/702A23V2250/712A23V2250/708A23V2250/1614
Inventor 于博李云捷阎华刘传菊吴月纯汤尚文余海忠杨鹏
Owner HUBEI UNIV OF ARTS & SCI
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