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Method of preparing bee peptide drink having antioxidant functions

An antioxidant and beverage technology, applied in the functions of food ingredients, food ingredients, protein-containing food ingredients, etc., can solve the problem of low antioxidant activity, and achieve the effect of improving antioxidant activity

Inactive Publication Date: 2017-09-05
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a functional drink with high antioxidant activity in order to solve the problem of low antioxidant activity of single-ingredient beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] ① Preparation of propolis flavonoid solution

[0036] Put propolis into white wine with an alcohol content of 60°C, extract at 80°C for 3 hours, extract once in total, and centrifuge at 5000r / min for 5 minutes for solid-liquid separation to obtain propolis flavonoid extract and propolis residue. The propolis flavonoids extract is configured into a propolis flavonoids solution with a concentration of 0.83mg / mL in liquor;

[0037] Described alcohol content is the percentage by volume of ethanol contained in liquor;

[0038] The extraction is extracted by warm immersion in a water bath;

[0039] The solid-liquid separation is the process of removing the propolis residue from the extract;

[0040] Described liquor is food grade.

[0041] ② Preparation of melittin solution

[0042]The bee venom was eluted with distilled water through Sephadex G-25, the flow rate was controlled at 28mL / h, the molecular weight of each separated component was measured, and the chromatograph...

Embodiment 2

[0056] ① Preparation of propolis flavonoid solution

[0057] Put propolis into white wine with an alcohol content of 70°C, extract at 90°C for 4 hours, extract twice in total, and centrifuge at 4000r / min for 6 minutes for solid-liquid separation to obtain propolis flavonoid extract and propolis residue. The propolis flavonoids extract is configured into a propolis flavonoids solution with a concentration of 0.996 mg / mL in liquor;

[0058] Described alcohol content is the percentage by volume of ethanol contained in liquor;

[0059] The extraction is extracted by warm immersion in a water bath;

[0060] The solid-liquid separation is the process of removing the propolis residue from the extract;

[0061] Described liquor is food grade.

[0062] ② Preparation of melittin solution

[0063] The bee venom was eluted with distilled water through Sephadex G-25, the flow rate was controlled at 30mL / h, the molecular weight of each separated component was measured, and the chromatog...

Embodiment 3

[0077] ① Preparation of propolis flavonoid solution

[0078] Put propolis into white wine with an alcohol content of 50°C, extract at 70°C for 2 hours, extract 3 times in total, and centrifuge at 3000r / min for 4 minutes for solid-liquid separation to obtain propolis flavonoid extract and propolis residue. The propolis flavonoids extract is configured into a propolis flavonoids solution with a concentration of 0.664mg / mL in liquor;

[0079] Described alcohol content is the percentage by volume of ethanol contained in liquor;

[0080] The extraction is extracted by warm immersion in a water bath;

[0081] The solid-liquid separation is the process of removing the propolis residue from the extract;

[0082] Described liquor is food grade.

[0083] ② Preparation of melittin solution

[0084] The bee venom was eluted with distilled water through Sephadex G-25, the flow rate was controlled at 26mL / h, the molecular weight of each separated component was measured, and the chromato...

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PUM

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Abstract

The present invention discloses a method of preparing bee peptide drink having antioxidant functions and belongs to the field of biotechnology. The antioxidant functional drink is prepared by compounding a bee venom peptide solution and a propolis flavonoid solution. The bee venom peptide is a polypeptide isolated and purified from bee venom. The propolis flavonoids are active substances extracted from propolis. The bee venom peptide solution and propolis flavonoid solution are obtained by methods of glucan gel chromatography and high-speed pulverization, and combining centrifugation and warm temperature extracting. The antioxidant functional food has a good anti-oxidation effect, is not easily deteriorated and can be stored for a long time. Drinking the preparing antioxidant functional food can slow down an aging of human body and improve immunity of the human body.

Description

technical field [0001] The invention relates to a method for preparing a drink with anti-oxidation function, which belongs to the field of biotechnology. Background technique [0002] With the improvement of living standards, the demand for food with antioxidant function is increasing day by day. Using various antioxidant products to remove free radicals produced in the body can slow down the aging of the body and achieve the purpose of health preservation. Propolis is a viscous substance formed by mixing secretions such as plant resins collected by worker bees with secretions such as mandibular glands and wax glands. It contains a variety of natural effective active substances, such as flavonoids, phenolic acids and terpenes, etc., which have antioxidant properties. , antibacterial, antiviral, anticancer, immune enhancement and other functions, because of its antibacterial, antiseptic and other advantages, it has been widely used in food, medicine, cosmetics and other field...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/10A23L33/18
CPCA23L2/38A23L33/10A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 王元秀孙敏丁良
Owner UNIV OF JINAN
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