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Rice bran extract and preparation method and application thereof to health food

A technology of rice bran extract and health food, which is applied in the field of rice bran extract and its preparation, can solve the problems of no extraction of biologically active ingredients, improvement of memory function without rice bran extract, etc., to achieve enhanced immunity, low requirements for preparation equipment, The effect of preventing heart disease

Inactive Publication Date: 2019-06-21
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Despite this, so far, there is no disclosed or known method for extracting bioactive components from rice bran, nor is there any application of rice bran extract for improving memory function.

Method used

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  • Rice bran extract and preparation method and application thereof to health food
  • Rice bran extract and preparation method and application thereof to health food
  • Rice bran extract and preparation method and application thereof to health food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of the rice bran extract of the present embodiment comprises the following steps:

[0031] (1) Rice bran grinding: Grinding rice bran into rice bran powder, passing through a 60-mesh sieve to obtain coarse rice bran powder.

[0032] (2) Ethanol extraction: Weigh 2.000g of coarse rice bran powder with an analytical balance into a 250ml conical flask with stopper, add 80ml of 75% ethanol solution for extraction for 1.5h.

[0033] (3) Enzyme-assisted extraction: heat in a 60°C water bath, and when the temperature of the liquid in the conical flask reaches 60°C, add cellulase with a mass ratio of 5% rice bran powder, stir well, and use HCl standard solution and NaOH standard solution to adjust the pH value to 7.0, 60 ° C water bath for 1.5 h; place the Erlenmeyer flask in a water bath at 90 ° C for 15 min to inactivate the enzyme.

[0034] (4) Ultrasonic-assisted extraction: the rice bran solution after the water bath was placed in an ultrasonic clea...

Embodiment 2

[0039] The preparation method of the rice bran extract of the present embodiment comprises the following steps:

[0040] (1) Rice bran grinding: Grinding rice bran into rice bran powder, passing through a 60-mesh sieve to obtain coarse rice bran powder.

[0041] (2) Ethanol extraction: Weigh 2.000g of coarse rice bran powder with an analytical balance into a 250ml conical flask with stopper, add 80ml of ethanol solution with a volume concentration of 74% for 1.5h.

[0042] (3) Enzyme-assisted extraction: heat in a 60°C water bath, and when the temperature of the liquid in the conical flask reaches 60°C, add cellulase with a mass ratio of 4% rice bran powder, stir well, and use HCl standard solution and NaOH standard solution to adjust the pH value to 7.0, 60 ° C water bath for 1.5 h; place the Erlenmeyer flask in a water bath at 90 ° C for 15 min to inactivate the enzyme.

[0043] (4) Ultrasonic-assisted extraction: the rice bran solution after the water bath was placed in an...

Embodiment 3

[0048] The preparation method of the rice bran extract of the present embodiment comprises the following steps:

[0049] (1) Rice bran grinding: Grinding rice bran into rice bran powder, passing through a 60-mesh sieve to obtain coarse rice bran powder.

[0050] (2) Ethanol extraction: Weigh 2.000g of coarse rice bran powder with an analytical balance into a 250ml conical flask with a stopper, add 100ml of ethanol solution with a volume concentration of 77% for 1.5h.

[0051] (3) Enzyme-assisted extraction: heat in a 60°C water bath, and when the temperature of the liquid in the conical flask reaches 60°C, add cellulase with a mass ratio of 6% rice bran powder, stir well, and use HCl standard solution and NaOH standard solution to adjust the pH value to 7.0, 60 ° C water bath for 1.5 h; place the Erlenmeyer flask in a water bath at 90 ° C for 15 min to inactivate the enzyme.

[0052] (4) Ultrasonic-assisted extraction: the rice bran solution after the water bath was placed in...

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Abstract

The invention provides a rice bran extract and a preparation method and application thereof to health food. The rice bran extract is characterized in that rice bran is used as a raw material, bioactive substances are extracted through ethanol extraction, enzyme assisted extraction and ultrasonic assisted extraction after grinding, and the content of rice bran flavones in the rice bran extract is larger than 1.2mg / g. Rice bran recycling is realized; the effect of extracting the rice bran active substances by ethanol is guaranteed, and high extracted product purity and high extraction efficiencyare realized; an operating method is simple, short in extraction time and low in requirement on preparation instrument, an intermediate product and a final product are both nontoxic, and high safety,a promising market prospect and convenience in batch production are realized. The invention provides a method for recycling waste rice bran which is a byproduct obtained in milling of rice through arice huller. The invention further provides health food to meet the demand of consumers on health food with a memory improving function.

Description

technical field [0001] The invention relates to a rice bran extraction process, in particular to a rice bran extract, its preparation method and its application in health food. Background technique [0002] Rice bran is a by-product of the polishing process of brown rice and has high nutritional value. However, due to its high fat content, various enzymes, and environmental pollutants from the milling process, it quickly becomes rancid. Also, rice bran, which accounts for only 10% of the total weight of brown rice, is realistically distributed during milling and its availability is low, with most of the rice sugar being discarded except for use as feed or fertilizer. Despite these shortcomings of rice bran, rice bran is rich in bioactive components such as rice bran flavonoids, rice bran polysaccharides, tocopherol, vitamin B complex, vitamin E, etc. Among them, rice bran flavonoids are the most important class of compounds in rice bran, and are also recently A class of co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
Inventor 张琳杨煜佼张雅丹王梓郡肖冉祝芳孙瑾吴木兰张楠赵梦倩许迪雅王焱君林亲录
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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