Mung bean alpha-galactooligosaccharide extract sustained release carrier, preparation and skin care application thereof
A technology for galacto-oligosaccharides and extracts, which is applied to the slow-release body of alpha-galacto-oligosaccharide extract and its preparation and skin care application fields, can solve the problems of unseen application, little research, low purity and the like
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[0082] (1) Preparation of sugar standard curve. Accurately weigh the standard samples of fructose, sucrose, raffinose, stachyose, and verbascose, dissolve them in water, add an equal amount of acetonitrile to prepare a series of standard solutions with different concentration gradients, and filter them through a 0.45 μm needle-type organic filter membrane Finally, detect in order of concentration from low to high to obtain the retention time of each sugar, and record the peak area corresponding to each concentration, and plot the peak area against the concentration to obtain the standard curve of each sugar.
[0083] (2) Analyze the extracted mung bean oligosaccharides, calculate the sugar content through the sugar standard curve, and obtain the purified purity.
[0084] (3) Chromatographic conditions. Chromatographic column: Sugar-D; detector: RID; column temperature: 40°C; mobile phase: acetonitrile: water = 75:25 (V / V); flow rate: 1.0 mL / min; injection volume: 20 μL.
Embodiment 1
[0086] 1. Preparation of mung bean α-galacto-oligosaccharide extract
[0087] (1) pretreatment of mung bean
[0088] Remove impurities, miscellaneous beans and defective beans from 100 parts by mass of commercially available bright mung beans, ball mill to a particle size of 30 μm, dry to a water content of 0.2%, add 200 parts by mass of petroleum ether (boiling range 60-90°C) and 200 parts by mass Parts of ethyl acetate were degreased by oscillating, the oscillating frequency was 100 times / min, the degreasing temperature was 20°C, and the time was 2h. After degreasing, centrifuge and freeze-dry the filter cake at -1.5 MPa for 1 h to obtain about 96 parts by mass of defatted mung bean powder, which is stored in a refrigerator at 5°C.
[0089] (II) Extraction of mung bean α-galactooligosaccharides
[0090] 1 part by mass of ionic liquid [Bmim]BF 3 , add 0.2 parts by mass of potassium dihydrogen phosphate, 0.05 parts by mass of cetyltrimethylammonium bromide, and 6 parts by m...
Embodiment 2
[0104] 1. Preparation of mung bean α-galacto-oligosaccharide extract
[0105] (1) pretreatment of mung bean
[0106] Remove impurities, miscellaneous beans and defective beans from 100 parts by mass of commercially available bright mung beans, ball mill them to a particle size of 35 μm, dry them to a water content of 0.15%, add 200 parts by mass of petroleum ether (boiling range 60-90°C) and 200 parts by mass Parts of ethyl acetate were degreased by oscillating, the oscillating frequency was 150 times / min, the degreasing temperature was 25°C, and the time was 3h. After defatting, centrifuge, and freeze-dry the filter cake at -1.0 MPa for 2 hours to obtain about 96 parts by mass of defatted mung bean powder, which is stored in a refrigerator at 5°C.
[0107] (II) Extraction of mung bean α-galactooligosaccharides
[0108] 1 part by mass of ionic liquid [Bmim]BF 3 , add 0.3 parts by mass of potassium dihydrogen phosphate, 0.06 parts by mass of stearyl trimethyl ammonium chlori...
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