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Premna microphylla leaf RG-I pectin with antioxidant and anti-inflammatory activity as well as preparation method and application of premna microphylla leaf RG-I pectin

A technology of bean curd leaves and RG-I, which is applied in the field of bean curd leaf RG-I pectin and its preparation, can solve problems such as the inability to obtain RG-I pectin in bean curd leaves, and achieve reduction of tumor necrosis factor (TNF -α, high intracellular free radical scavenging ability, good effect of active protection

Inactive Publication Date: 2021-05-14
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of the above-mentioned deficiencies or defects, the purpose of the present invention is to provide a kind of bean curd leaf RG-I pectin with anti-oxidation and anti-inflammatory activity and its preparation method and application, which can effectively solve the problem that the existing pectin extraction technology cannot obtain tofu Problems with RG-I Pectin in Chai Leaf

Method used

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  • Premna microphylla leaf RG-I pectin with antioxidant and anti-inflammatory activity as well as preparation method and application of premna microphylla leaf RG-I pectin
  • Premna microphylla leaf RG-I pectin with antioxidant and anti-inflammatory activity as well as preparation method and application of premna microphylla leaf RG-I pectin
  • Premna microphylla leaf RG-I pectin with antioxidant and anti-inflammatory activity as well as preparation method and application of premna microphylla leaf RG-I pectin

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Experimental program
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Effect test

Embodiment 1

[0030] This embodiment 1 provides a kind of bean curd leaf RG-I pectin with antioxidant and anti-inflammatory activity and its preparation method, which specifically includes the following steps:

[0031] (1) Raw material pretreatment:

[0032] Remove impurities, wash, dry and crush the fresh leaves of Doufuchai picked in late May and pass through a 60-mesh sieve;

[0033] (2) Extraction of tofu chai leaf pectin:

[0034] Use 0.5mol / L NaOH solution to adjust the pH to 10, extract at 90°C for 60 minutes, and then continue to extract at 60°C, 500W and ultrasonic conditions for 60 minutes. The resulting extract was filtered with a filter cloth, the filter residue was removed, centrifuged at a speed of 5000r / min for 15min, the alcohol was concentrated, the precipitate was washed, and dried by a heat pump at 45°C to obtain the crude product of RG-I pectin, wherein the ratio of solid to liquid during extraction was 1:20, the volume ratio of ethanol to concentrated solution is 3:1 ...

Embodiment 2

[0038] This embodiment 2 provides a kind of bean curd wood leaf RG-I pectin with antioxidant and anti-inflammatory activity and its preparation method, specifically comprising the following steps:

[0039] (1) Raw material pretreatment:

[0040] Remove impurities from the fresh leaves of Doufuchai picked in late May, wash, dry, crush and pass through a 60-mesh sieve.

[0041] (2) Extraction of tofu chai leaf pectin:

[0042] Use 0.5mol / L NaOH solution to adjust the pH to 8.5, extract at 90°C for 60 minutes, and then continue to extract at 60°C, 500W and ultrasonic conditions for 60 minutes. The resulting extract was filtered with gauze to remove the filter residue, centrifuged at a speed of 5000r / min for 15min, concentrated and alcohol-precipitated, washed and precipitated, and freeze-dried to obtain the crude product of RG-I pectin. The freeze-drying parameters were: sublimation drying temperature -30°C, analytical drying The temperature is 50°C and the vacuum degree is 5Pa...

Embodiment 3

[0046] This embodiment 3 provides a kind of bean curd wood leaf RG-I pectin with antioxidant and anti-inflammatory activity and its preparation method, specifically comprising the following steps:

[0047] (1) Raw material pretreatment:

[0048] Remove impurities from the fresh leaves of Doufuchai picked in late May, wash, dry, crush and pass through a 60-mesh sieve.

[0049] (2) Extraction of tofu chai leaf pectin:

[0050] Use 0.5mol / L NaOH solution to adjust the pH to 11.5, extract at 90°C for 60 minutes, and then continue to extract at 60°C, 500W and ultrasonic conditions for 60 minutes. The resulting extract was filtered with gauze to remove the filter residue, centrifuged at a speed of 5000r / min for 15min, concentrated and alcohol-precipitated, washed and precipitated, and freeze-dried to obtain the crude product of RG-I pectin. The freeze-drying parameters were: sublimation drying temperature -40°C, analytical drying The temperature is 55°C and the vacuum is 5Pa. Whe...

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Abstract

The invention discloses premna microphylla leaf RG-I pectin with antioxidant and anti-inflammatory activity and a preparation method and application thereof, and belongs to the technical field of functional foods and foods. The extraction method comprises the following steps: cleaning fresh premna microphylla leaves, removing impurity, performing drying and smashing, performing extraction through an ultrasonic-assisted alkaline method, filtering an extracting solution, performing concentration, alcohol precipitation and energy-saving heat pump drying on the filtrate to obtain an RG-I pectin crude product, and performing redissolution, purification and drying to obtain a premna microphylla leaf natural RG-I pectin finished product. The preparation method has the advantages of being simple in process, high in extraction rate, good in activity protection, free of harmful processing agent residues and the like, and is suitable for large-scale production; the premna microphylla leaf RG-I pectin produced by the preparation method has no cytotoxicity, has extremely strong oxidation resistance and relatively good chronic inflammatory reaction resistance activity, remarkably reduces the level of pro-inflammatory factors induced by harmful microorganisms in intestinal tracts, and can be used as a functional food raw material to be applied to healthy foods and functional foods.

Description

technical field [0001] The invention relates to the technical field of functional food and food, in particular to a bean curd leaf RG-I pectin with antioxidant and anti-inflammatory activities, a preparation method and application thereof. Background technique [0002] Premna microphylla Turcz (Premna microphylla Turcz) is a perennial deciduous shrub of Verbenaceae. It is widely distributed in East China, South China, Central China, Sichuan, Guizhou and other provinces and regions in my country. It contains a large number of natural edible fruits that are beneficial to human health. The gum component is a plant that can be used both as medicine and food, and is now a local characteristic food resource in Chongqing. Its roots, stems and leaves are used as medicine, which has the functions of clearing away heat and detoxifying, detoxifying and beautifying, dispelling wind and relieving pain, astringent and hemostasis, strengthening muscles and bones, dispelling rheumatism, etc....

Claims

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Application Information

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IPC IPC(8): C08B37/06A23L33/125A23L33/105
CPCA23V2002/00A23L33/105A23L33/125C08B37/0003C08B37/0045A23V2200/32A23V2250/21A23V2250/5072Y02P20/10
Inventor 段飞霞陈晔李晓李静雯田静
Owner SICHUAN UNIV
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