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Preparation method for taro leaf water extract and anti-oxidization use of taro leaf water extract

A technology of water extract and soybean taro, applied in the field of medicine, can solve the problem that the antioxidant activity of soybean taro leaf extract is rarely reported, and achieve the effects of protecting liver cells from oxidative damage, expanding application fields, and having good development prospects.

Active Publication Date: 2018-03-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, many nutrition and health food researchers are currently paying great attention to research and topics related to anti-oxidation and the occurrence and prevention of chronic diseases, but there are few reports on the antioxidant activity of bean taro leaf extract

Method used

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  • Preparation method for taro leaf water extract and anti-oxidization use of taro leaf water extract
  • Preparation method for taro leaf water extract and anti-oxidization use of taro leaf water extract
  • Preparation method for taro leaf water extract and anti-oxidization use of taro leaf water extract

Examples

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Embodiment 1

[0052] Example 1. A method for preparing a water extract of soybean and taro leaves, followed by the following steps:

[0053] 1). Mix the bean taro leaves and water in a ratio of 1g:8ml, and use a juicer to beat; the resulting slurry is leached by ultrasonic (40,000 Hz ultrasonic frequency) at 50°C for 240 minutes, and the extract is 4000 rpm. Centrifuge for 30 minutes in min,

[0054] The filter residue obtained by centrifugation replaces the bean taro leaves in the above steps and repeats the above steps of beating, ultrasonic extraction and centrifugation; the number of repetitions is 3;

[0055] The supernatants obtained from the above three centrifugation were combined and then proceeded to the following step 2).

[0056] 2). Concentrate the resulting supernatant by rotary evaporation on a rotary evaporator (the set process parameters of rotary evaporation are temperature 38°C, vacuum degree -0.09MPa) until it is 10% of the original volume;

[0057] 3) Use macroporous resin to se...

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Abstract

The invention discloses a preparation method for taro leaf water extract. The preparation method comprises the following steps: 1), mixing taro leaves and water and pulping, ultrasonically extractingand centrifuging to obtain liquid supernatant; 2), rotatably evaporating and concentrating the liquid supernatant; 3), separating and purifying concentrated solution through macroporous resin, takinga formic acid aqueous solution with volume concentration of 1% as an extracting agent, taking an methanol aqueous solution containing 0.05% of formic acid as an eluent, and collecting eluant; 4) rotatably evaporating and concentrating the eluant to obtain a slurry concentrated solution; and 5) pre-freezing the slurry concentrated solution, drying the slurry into powder through a vacuum-freezing dryer, thereby obtaining taro leaf water extract. The invention further provides application of the taro leaf water extract in preparing a hepatic cell oxidative damage inhibitor.

Description

Technical field [0001] The invention relates to the field of medicine, in particular to a preparation method of a water extract of bean taro leaves and its antioxidant application. Background technique [0002] Bean taro (Apios americana Medikus) is native to the southern region from Canada to Florida in the east of North America. It is a perennial leguminous plant (subfamily Papilionaceae). Its edible part is underground tubers, and its protein content is higher than that of other plant tubers. It is a nutritious and economically valuable crop, so it is often taken as a staple food by Indians. Bean taro has been successfully introduced in China since 2009, and has been gradually promoted and planted in Fuyang, Jinhua, Longyou, Wenzhou and other places. Studies have shown that different parts of the bean taro (flowers, vines, leaves, tubers) are rich in free amino acids, soluble proteins, polysaccharides, saponins, flavonoids, isoflavones, vitamin C, vitamin E and minerals. Amo...

Claims

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Application Information

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IPC IPC(8): A61K36/48A61P1/16A23L33/105A61K127/00
CPCA23V2002/00A61K36/48A61K2236/31A61K2236/51A61K2236/55A23L33/105A23V2200/32A23V2250/21
Inventor 郑晓冬楚强刘阳阳余露霜李永璐
Owner ZHEJIANG UNIV
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