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Solid preparation with antioxidant factors and preparation method thereof

An antioxidant factor, solid-state technology, applied in food science and other directions, can solve the problems of research and development difficulties, the increase of oxidative stress people, accompanied by other diseases, toxic and side effects, etc. Active, less side effects

Inactive Publication Date: 2021-05-25
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a solid preparation with antioxidant factors and a preparation method thereof to solve the problems that today’s anti-oxidative chemical drugs have toxic and side effects, are difficult to develop, and the number of people with oxidative stress is increasing and accompanied by other diseases. To increase the activity of the body's antioxidant enzymes and improve the disordered state of the body

Method used

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  • Solid preparation with antioxidant factors and preparation method thereof
  • Solid preparation with antioxidant factors and preparation method thereof
  • Solid preparation with antioxidant factors and preparation method thereof

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[0043] The present invention also provides a preparation method of a solid preparation with antioxidant factors, comprising the following steps: mixing blueberry anthocyanin, rowan anthocyanin, black fungus extract, hawthorn fruit powder, blue indigo fruit powder, xylitol and After mixing with water, it is granulated to obtain a solid preparation with antioxidant factors.

[0044] As preferably, the preparation method of described blueberry anthocyanin comprises the following steps:

[0045] (1) Carry out whole fruit crushing to blueberry;

[0046] (2) Carry out alcohol extraction to the blueberry after step (1) treatment, obtain blueberry alcohol extract;

[0047] (3) The blueberry alcohol extract is subjected to column chromatography separation and purification, concentration treatment and freeze-drying treatment in sequence to obtain blueberry anthocyanins.

[0048] As preferably, the preparation method of described Rowan anthocyanin comprises the following steps:

[004...

Embodiment 1

[0067] Whole fruit crushing was carried out on blueberry and black-fruited rowan respectively. Then, the whole broken blueberry fruit and the whole fruit of Sorbus nigra were ultrasonically extracted with 60% ethanol at a ratio of 1 g:4 mL at 50° C. for 1 h to obtain alcohol extracts. Concentrate the alcohol extract to 1 / 4, rinse with 4BV of water, and then elute with 60% ethanol. The eluate was concentrated and then freeze-dried at -40°C to obtain blueberry anthocyanins and black fruit rowan anthocyanins.

[0068] The black fungus is dried and pulverized to obtain black fungus dry powder with a particle size of 250 μm. The dried black fungus powder was extracted with water at 90° C. for 3 hours, and assisted by 400 W power ultrasonic leaching for 18 minutes to obtain an extract. The extract was precipitated with 3 times the volume of 95% ethanol, and dried at -60°C for 24 hours to obtain the black fungus extract.

[0069] After the hawthorn and indigo fruit were pitted, th...

Embodiment 2

[0072] Whole fruit crushing was carried out on blueberry and black-fruited rowan respectively. Then, the whole broken blueberry fruit and the whole fruit of Sorbus nigra were ultrasonically extracted with 60% ethanol at a ratio of 1 g:4 mL at 50° C. for 1 h to obtain alcohol extracts. Concentrate the alcohol extract to 1 / 4, rinse with 4BV of water, and then elute with 60% ethanol. The eluate was concentrated and then freeze-dried at -40°C to obtain blueberry anthocyanins and black fruit rowan anthocyanins.

[0073] The black fungus is dried and pulverized to obtain black fungus dry powder with a particle size of 250 μm. The dried black fungus powder was extracted with water at 90° C. for 3 hours, and assisted by 400 W power ultrasonic leaching for 18 minutes to obtain an extract. The extract was precipitated with 3 times the volume of 95% ethanol, and dried at -60°C for 24 hours to obtain the black fungus extract.

[0074] After the hawthorn and indigo fruit were pitted, th...

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Abstract

The invention belongs to the technical field of foods with special purposes, and provides a solid preparation with antioxidant factors and a preparation method of the solid preparation. The solid preparation provided by the invention is prepared from the following raw materials in parts by weight: 50 to 150 parts of blueberry anthocyanin, 30 to 70 parts of aronia melanocarpa anthocyanin, 35 to 75 parts of black fungus extract, 450 to 550 parts of hawthorn fruit powder, 850 to 950 parts of lonicera caerulea fruit powder and 450 to 550 parts of xylitol. The prepared solid preparation is uniform in particle, easy to dissolve, small in particle size, easy to absorb after being taken and capable of effectively improving the antioxidant enzyme system activity of the body and improving the disorder state of the body.

Description

technical field [0001] The invention relates to the technical field of special-purpose food, in particular to a solid preparation with antioxidant factors and a preparation method thereof. Background technique [0002] Blueberry (Blueberry) is a perennial evergreen or deciduous shrub of Ericaceae (Ericaceae) genus Vaccinium spp. The fruit is a small round, blue or purple berry, also known as lingonberry, blueberry, etc. Anthocyanins exist widely in nature, and people have studied it for more than 30 years. Researchers at the Human Nutrition Center of the United States Department of Agriculture compared the antioxidant activities of more than 40 fresh fruits and vegetables, and concluded that blueberries are the most important of all samples. The highest antioxidant capacity comes from the high content of anthocyanins in blueberries. Blueberry anthocyanins not only have extremely high nutritional value, but also prevent brain aging, reduce the incidence of early Alzheimer's ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/10A23L31/00
CPCA23L33/105A23L33/10A23L31/00A23V2002/00
Inventor 张华许佳棋王振宇刘勇刚
Owner HARBIN INST OF TECH
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