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Method for improving antioxidant activity of pueraria flavone

A technology of antioxidant activity, pueraria flavonoids, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of complex products, hinder the application of modified products, etc., and achieve the effects of no toxic solvent residues and mild reaction conditions.

Inactive Publication Date: 2017-06-13
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional chemical catalysis method will make the product complex, and the reagents used are not suitable for adding to food, and the problem of solvent residue will hinder the application of modified products in food and other industries

Method used

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  • Method for improving antioxidant activity of pueraria flavone
  • Method for improving antioxidant activity of pueraria flavone
  • Method for improving antioxidant activity of pueraria flavone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Weigh 5g of Pueraria flavonoids powder, add pH5.5 citric acid-disodium hydrogen phosphate buffer solution according to the ratio of solid to liquid (g / mL) 1:5, add 5g of β-glucosidase, and hydrolyze at 40°C for 1h. After the reaction, suction filtration was performed, and the filtrate was extracted twice with 50 mL of food-grade ethyl acetate. The extract was distilled off under reduced pressure at 40°C to remove ethyl acetate, and dried under vacuum at 40°C.

[0039] The vacuum-dried sample was dissolved in ethanol to make a concentration of 5g / L, and the DPPH radical scavenging rate was determined to be 73.42%, the total reducing power was 0.375, and the hydroxyl radical scavenging rate was 12.47%.

Embodiment 2

[0041] Weigh 5g of Pueraria flavonoids powder, add pH6 citric acid-disodium hydrogen phosphate buffer solution according to the ratio of solid to liquid (g / mL) 1:5, add 5g of β-glucosidase, and hydrolyze at 30°C for 1h. After the reaction, suction filtration was performed, and the filtrate was extracted twice with 50 mL of food-grade ethyl acetate. The extract was distilled off under reduced pressure at 40°C to remove ethyl acetate, and dried under vacuum at 40°C.

[0042] The vacuum-dried sample was dissolved in ethanol to make a concentration of 5g / L, and the DPPH radical scavenging rate was determined to be 61.59%, the total reducing power was 0.268, and the hydroxyl radical scavenging rate was 9.86%.

Embodiment 3

[0044] Weigh 5g of Pueraria flavonoids powder, add pH6 citric acid-disodium hydrogen phosphate buffer solution according to the ratio of solid to liquid (g / mL) 1:5, add 5g of β-glucosidase, and hydrolyze at 45°C for 1h. After the reaction was finished, it was filtered with suction, and the filtrate was extracted twice with 50 mL of food-grade ethyl acetate. The extract was distilled off under reduced pressure at 40°C to remove ethyl acetate, and dried under vacuum at 40°C.

[0045] The vacuum-dried sample was dissolved in ethanol to make a concentration of 5g / L, and the DPPH radical scavenging rate was determined to be 85.96%, the total reducing power was 0.452, and the hydroxyl radical scavenging rate was 18.47%.

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PUM

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Abstract

The invention discloses a method for improving the antioxidant activity of pueraria flavone. The method comprises the steps of dispersing pueraria flavone into a buffer solution; adding beta-glucosidase for reaction at 30-50 DEG C; and filtering after the reaction is completed, extracting filtrate by using ethyl acetate, and carrying out reduced pressure distillation and drying on an extract solution. The pueraria flavone powder is subjected to hydrolytic treatment by adopting flavor hydrolase beta-glucosidase, and pueraria flavonoid glycoside is hydrolyzed into aglycone with higher antioxidant activity and better lipid solubility to expand the application of the pueraria flavone powder in the industries of foods and the like.

Description

technical field [0001] The invention relates to the modification of pueraria flavonoids, in particular to a method for improving the antioxidant activity of pueraria flavones. Background technique [0002] Flavonoids are a class of polyphenolic antioxidants, and are the main active ingredients of commonly used clinical Chinese medicinal materials such as kudzu root, psoralen, baicalin, ginkgo, seabuckthorn, and sophora japonica. Such compounds are not only numerous but also complex in structure and have many important physiological activities, such as anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, anti-viral, anti-allergic, anti-diabetic complications, etc. [0003] Although natural flavonoids are rich in physiological activities and widely exist in nature, their clinical application is limited by their disadvantages such as poor solubility and low bioavailability. Therefore, it is an important way to rationally develop and utilize such compounds by modifyi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/2116
Inventor 张雪松朱媛曹正童斌罗泽平
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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