Flavone micro-emulsion and application thereof

A technology of microemulsion and flavonoids, which is applied in the field of flavonoid microemulsions and its application to achieve the effect of improving water solubility

Inactive Publication Date: 2017-12-12
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Effectively inhibit the occurrence of fat oxidation, protein denaturation, and poor flavor of surimi during frozen storage and preservation, and can effectively improve the shelf life of the product

Method used

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  • Flavone micro-emulsion and application thereof
  • Flavone micro-emulsion and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take dried bamboo leaves, celery leaves, and chamomile and mix them in a mass ratio of 1:2:1, crush them, cross 40 mesh, and add bamboo leaves, celery leaves, chamomile and 50% ethanol solution at a ratio of 10kg:40L to the material to liquid. At a temperature of 50°C, ultrasonic 600W assisted extraction was used for 60 minutes to obtain an extract containing flavonoids.

[0027] Adopt polystyrene propylene framework macroporous adsorption resin for adsorption, eluting with 4 times the column volume of 75% ethanol. The eluate was separated by ultrafiltration membrane and concentrated under reduced pressure to obtain 30L of extract concentrate.

[0028] Take 20 parts by weight of the extract concentrate, 30 parts by weight of soy lecithin, 40 parts by weight of egg yolk lecithin, 5 parts by weight of vitamin E, 2 parts by weight of cholesterol, and 3 parts by weight of vitamin C, at a temperature of 50° C. and a pressure of 60 MPa. After 8 minutes of quality, a stable flavon...

Embodiment 2

[0030] Take dried bamboo leaves, celery leaves, and chamomile and mix them in a mass ratio of 1:2:1, crush them, cross 40 mesh, and add bamboo leaves, celery leaves, chamomile and 30% ethanol solution at a material-to-liquid ratio of 1kg:5L. At a temperature of 40°C, ultrasonic 400W assisted extraction was used for 100 minutes to obtain an extract containing flavonoids.

[0031] Adopt polystyrene propylene framework macroporous adsorption resin for adsorption, eluting with 5 times the column volume of 75% ethanol. The eluate was separated by ultrafiltration membrane and concentrated under reduced pressure to obtain 2L of extract concentrate.

[0032] Take 10 parts by weight of the extract concentrate, 40 parts by weight of soy lecithin, 45 parts by weight of egg yolk lecithin, 2 parts by weight of vitamin E, 1 part by weight of cholesterol, and 2 parts by weight of vitamin C, at a temperature of 30°C and a pressure of 80 MPa. After 2 minutes of quality, a stable flavonoid microemu...

Embodiment 3

[0034] Take dried bamboo leaves, celery leaves, and chamomile and mix them in a mass ratio of 1:2:1, crush them, cross 40 mesh, and add bamboo leaves, celery leaves, chamomile and 85% ethanol solution at a ratio of 1kg:20L to the material-to-liquid ratio. At a temperature of 70°C, ultrasonic 800W assisted extraction was used for 20 minutes to obtain an extract containing flavonoids.

[0035] Adopt polystyrene propylene framework macroporous adsorption resin for adsorption, eluting with 10 times the column volume of 75% ethanol. The eluate was separated by ultrafiltration membrane and concentrated under reduced pressure to obtain 16L of extract concentrate.

[0036] Take 15 parts by weight of extract concentrate, 50 parts by weight of soybean lecithin, 30 parts by weight of egg yolk lecithin, 5 parts by weight of vitamin E, 6 parts by weight of cholesterol, and 10 parts by weight of vitamin C, at a temperature of 40°C and a pressure of 0.1 MPa Homogenize for 10 minutes to obtain a ...

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Abstract

The invention provides a flavone micro-emulsion and application thereof and belongs to the technical field of food additives. The flavone micro-emulsion is prepared by the following steps: taking and mixing bamboo leaves, celery leaves and chamomile, and extracting the mixture to obtain a flavone extracting solution; separating and purifying the flavone extracting solution to obtain a flavone extract concentrated solution; and blending the flavone extract concentrated solution, and carrying out high pressure homogenization at the temperature of 30-50 DEG C so as to obtain a stable flavone micro-emulsion of which the average particle size of a disperse phase is 300-500 microns. Synchronous extraction of flavonoid components in the bamboo leaves, celery leaves and chamomile is realized, and the solubilization effect of water-insoluble flavonoids is realized by virtue of a micro-emulsification technology. Furthermore, the application of a flavonoid extract nano micro-emulsion in minced fillet products is realized, and a new method is provided for a food-grade preservation technology as well as development of a new-generation functional food for reducing hypertension, hyperlipaemia and hyperglycemia.

Description

Technical field [0001] The invention belongs to the technical field of food additives, and specifically relates to a flavonoid microemulsion and its application. Background technique [0002] Flavonoids are a class of secondary metabolites widely found in medicinal plants and plant fruits, mainly in the form of aglycones. Flavonoids are excellent natural antioxidants, and their prevention and treatment effects on diseases are mainly due to their excellent antioxidant and free radical scavenging properties. Especially for the "high-energy, high-protein, high-fat" dietary structure that is spreading day by day around the world, and the high incidence of cardiovascular diseases, cancers and other diseases that it brings. Flavonoids have attracted much attention for their natural, low toxicity and high efficiency, and their impact on human health is particularly important. In recent years, flavonoids have important physiological effects on some common and frequently-occurring disea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/115A23L33/15A23B4/20
CPCA23B4/20A23L33/105A23L33/115A23L33/15A23V2002/00A23V2250/2116A23V2250/1842A23V2250/712A23V2250/708A23V2200/328A23V2200/326A23V2200/3262
Inventor 陈丽春
Owner ZHEJIANG GONGSHANG UNIVERSITY
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