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Tyrosinase inhibitor extracted from yellow wine lees and preparation method of tyrosinase inhibitor

A technology of tyrosinase and inhibitors, which is applied in the field of tyrosinase inhibitors and their preparation, can solve the problems of resource saving and waste, and achieve the characteristics of easy recovery, strong safety, and significant activity of tyrosinase inhibitors Effect

Active Publication Date: 2018-01-12
湖州老恒和酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yellow rice wine in history usually did not separate the wine liquid from the distiller's grains and drink it directly to maintain its nutrition. It was only in modern times that pressing, filtration and separation of distiller's grains was used as one of the necessary processes for standard rice wine brewing, and the safety of the distiller's grains produced has been tested for a long time. Time proven, currently often used as animal feed, a huge waste from a resource conservation point of view
Due to the large output of rice wine in our country, it is of great practical significance to further utilize rice wine grains as a resource, but it has not been reported so far as the extraction source of tyrosinase inhibitors and the related extraction process of tyrosinase inhibitors

Method used

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  • Tyrosinase inhibitor extracted from yellow wine lees and preparation method of tyrosinase inhibitor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Extraction of tyrosinase inhibitor from rice wine lees

[0025] Take 1kg of fresh rice distiller's grains and spread it on a heating plate, place it in a vacuum drying oven, control the temperature of the drying oven to be below 80°C, and the vacuum degree of 80kPa to 95kPa, and dry it for 6 to 8 hours, so that the moisture content is below 5%. .

[0026] The dried rice distiller's grains were pulverized to more than 80 mesh with a pulverizer, 200 grams were added to the extractor, and the extract was obtained by refluxing extraction with 500 ml of cyclohexane for 3 hours. The solvent in the obtained extract is heated and volatilized, and 20 g of light yellow paste can be obtained per 1000 g of dried rice distiller's grains.

Embodiment 2

[0027] Example 2: Tyrosinase inhibitory effect of yellow rice wine lees extract

[0028] In a 1.5ml centrifuge tube add 10µl of extract solution, 30µl of 7.6mmol / L L-DOPA solution, 10µl of 0.1% Sigma mushroom tyrosinase solution, and 950µl of 0.05 mol / L pH6.8 phosphate buffer solution, the OD value change of the reaction system at 475nm wavelength was measured at 25°C.

[0029] The tyrosinase inhibition rate was calculated according to the following formula:

[0030] Enzyme activity inhibition rate (%)=[(1-OD S ) / OD O ]×100%

[0031] Of which: OD S is the rate of change per minute of the OD value of dopa and tyrosinase added to the reaction system and the sample, OD O It is the rate of change per minute of the OD value of the reaction system with dopa and tyrosinase without the addition of the sample.

[0032] The tyrosinase inhibition of the extract is:

[0033]

Embodiment 3

[0034] Example 3 Tyrosinase inhibitory effect of kojic acid control group

[0035] Kojic acid is a commonly used tyrosinase inhibitor in food and cosmetics. The same experimental method as Example 2 can be used to determine the tyrosinase inhibitory effect of kojic acid under the same conditions. The inhibition conditions are shown in the following table:

[0036]

[0037] By comparing the above two examples, it can be seen that the inhibitory effect of tyrosinase extracted from rice distiller's grains is basically equivalent to that of kojic acid.

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a tyrosinase inhibitor extracted from yellow wine lees and a preparation method of the tyrosinase inhibitor.The method comprises the following steps: 1) obtaining fresh yellow wine lees from a production line of yellow wine produced through normal fermentation or obtaining fresh frozen yellow wine lees; 2)drying the yellow wine lees with a drying machine, so that the water content is less than 10%; pulverizing the yellow wine lees with a pulverizer, so as to obtain uniform fine powder with the particle size of less than 40 meshes; 3) extracting the fine powder of the lees with a volatile solvent with no residual toxicity, so as to obtain solution containing fat-soluble extract; volatilizing remaining alcohol under a pressure reduction condition, so as to obtain light yellow paste extract. The tyrosinase inhibitor has important application value in the fields of food process and cosmetics and has the functions of saving resources and protecting environment.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a tyrosinase inhibitor extracted from rice distiller's grains and a preparation method thereof. Background technique [0002] Tyrosinase is an important physiological and biochemical factor that triggers dopa-like melanin pigmentation in the skin and other tissues to form melasma and other skin phenomena. The formation of melanin can be significantly alleviated by using tyrosinase inhibitors in vitro and in vivo. Therefore, tyrosinase inhibitors from various sources have become one of the essential components of whitening cosmetics. The commonly used tyrosinase inhibitors include hydroquinone and its derivatives and kojic acid derivatives, etc. Most of these raw materials are produced by chemical synthesis methods, so people are still trying to find new and safe natural sources of tyrosine Enzyme inhibitors. [0003] In CN 201310433247.8, "a method for extracting tyrosi...

Claims

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Application Information

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IPC IPC(8): A61K8/9794A61Q19/02A23L33/105
Inventor 周华林万培耀盛明健彭书雷刘兰晓
Owner 湖州老恒和酒业有限公司
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