White kidney bean preparation for controlling fat in body and preparation method of white kidney bean preparation
By using microwave extraction and flocculation and alkaline precipitation separation techniques at specific pH values, a highly bioactive α-amylase inhibitor was extracted from white kidney beans. This solved the problems of low extraction efficiency and poor activity in existing technologies, and enabled the efficient and low-cost preparation of adzuki bean extract.
Patent Information
- Application Number
- CN202511293350.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-11
- Publication Date
- 2025-11-07
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing methods for extracting gentamicin from white kidney beans involve long production processes, low efficiency, and low gentamicin content and bioactivity, resulting in high costs, insignificant effects, and difficulty in widespread adoption of health supplements.
A highly bioactive α-amylase inhibitor was obtained by preparing white kidney bean extract using a microwave method and forming flocculent matter by adding galactose and organic acids at a specific pH value, followed by alkaline precipitation.
It improves the extraction efficiency and bioactivity of coumarin, with a coumarin content of over 6 wt%, reduces production costs, and enhances health benefits.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of plant extracts, and particularly relates to a preparation method of a white kidney bean preparation for controlling body fat. BACKGROUND
[0002] Phasin is a natural substance existing in kidney beans and beans, which has the effect of inhibiting human alpha-amylase and is also called natural a-amylase inhibitor, and can be used for treating obesity, diabetes and the like, and can also be used as an effective component of weight loss and sugar reduction health food.
[0003] At present, there are many methods for extracting phasin from white kidney beans, including heating extraction, organic solvent extraction, inorganic salt precipitation, microwave extraction and supercritical carbon dioxide extraction, but these methods have long production procedures, low extraction efficiency, low phasin content and biological activity in the extract, and the problem of residual harmful chemical components cannot be avoided. Limited by the existing extraction methods, the content of phasin in the common phasin health care products on the market is only 1% to 2%, the content of effective components is low, the biological activity is poor, the health care effect is not obvious, the demand of the takers for the products is large, the cost of using the health care products is very high, the high price makes many demanders hesitate, which is not conducive to the popularization of the products.
[0004] Therefore, there is an urgent need for a method for extracting high-activity phasin from white kidney beans. SUMMARY
[0005] To solve the technical problems in the background art, the present application provides a preparation method of a white kidney bean preparation for controlling body fat, comprising the following steps:
[0006] S1, preparing a white kidney bean extract solution by a microwave method;
[0007] S2, adding galactose and organic acid into the white kidney bean extract solution to react, and then performing solid-liquid separation to obtain a filtrate;
[0008] S3, performing alkali precipitation on the filtrate in step S2, and then performing solid-liquid separation to obtain an a-amylase inhibitor.
[0009] In step S1, the white kidney bean extract solution prepared by the microwave method is obtained by uniformly mixing white kidney bean powder and deionized water and then performing multiple microwave treatments.
[0010] In step S1, the microwave power is 600-1500 W, the microwave frequency is 1200-2000 MHz, the microwave temperature is 30-50 DEG C, and the microwave time is 3-10 min.
[0011] In step S2, the galactose accounts for 0.5-2 wt% of the white kidney bean extract solution.
[0012] In step S2, the pH of the white kidney bean extract solution is 4.5-5.5.
[0013] In step S2, the organic acid is citric acid or malic acid.
[0014] In step S3, when the filtrate in step S2 is subjected to alkaline precipitation, the pH of the filtrate is 8.0-9.0.
[0015] In step S3, the filter residue after the alkaline precipitation and the solid-liquid separation is subjected to freeze-drying to obtain the α-amylase inhibitor.
[0016] The present application also provides a white kidney bean preparation for controlling body fat prepared by the above preparation method, wherein the white kidney bean preparation comprises an α-amylase inhibitor, the biological activity of the α-amylase inhibitor is higher than 4500 U / mg, and the content of phaseolamin in the α-amylase inhibitor is higher than 6 wt%.
[0017] In the prior art, when white kidney beans are subjected to microwave extraction of α-amylase inhibitors in an aqueous solution, plant lectins always interfere with the activity of the α-amylase inhibitors. In the present application, the specific binding of white kidney bean lectin (PHA) and galactose is utilized to form a multivalent cross-linking network (lectin is a tetramer and can bind 4 galactose molecules). The isoelectric point of lectin is about pH=5.0. Therefore, the pH is adjusted to 4.5-5.5 (close to the isoelectric point of lectin) by using an organic acid, so that the surface charge approaches zero and the hydrophobicity is enhanced, thereby reducing the solubility and forming a galactose-lectin complex. The hydrophobic aggregation of the complex occurs in a weakly acidic environment to form a flocculent substance visible to the naked eye. The specific precipitation of α-amylase inhibitors is achieved by alkaline precipitation by utilizing the hydrophobic aggregation characteristics of α-amylase inhibitors in an alkaline environment.
[0018] The present application has the following beneficial effects: α-amylase inhibitors are efficiently extracted in an aqueous solution by microwave, and plant lectins and other water-soluble impurities are separated from the α-amylase inhibitors by acid precipitation and alkaline precipitation, and on this basis, the high biological activity of the α-amylase inhibitors is maintained. BRIEF DESCRIPTION OF DRAWINGS DETAILED DESCRIPTION
[0019] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to specific embodiments. However, the present application can be realized in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thorough and comprehensive.
[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description herein is for describing particular embodiments only and is not intended to be limiting of the application.
[0021] The technical solutions of the present application will be described more clearly and completely below in combination with specific examples and comparative examples.
[0022] Example 1
[0023] The present embodiment proposes a white kidney bean preparation for controlling fat in the body, and the preparation method is as follows:
[0024] S1, 200g of white kidney beans is crushed by a crusher to obtain white kidney bean powder, and the white kidney bean powder is mixed with deionized water at a weight ratio of 1:5 to obtain a mixed solution of white kidney beans and deionized water, and the mixed solution of white kidney beans and deionized water is placed in a microwave extraction device, extracted twice at 30-50°C, microwave power: 600W, microwave frequency: 1200Hz, 3 minutes each time, and filtered to obtain filtrate 1;
[0025] S2, under stirring conditions, galactose (galactose accounts for 2wt% of white kidney bean extract 2) and citric acid are sequentially added to the filtrate 1 of step S1, the filtrate 1 is adjusted to a mixed solution with pH of 4.5, and continues to stir for 20min, and after 10min of standing when obvious flocculent appears in the solution, it is filtered, and the filtrate 2 is obtained by discarding the filter residue 2;
[0026] S3, under stirring conditions, sodium bicarbonate is slowly added to the filtrate 2, the filtrate 2 is adjusted to a mixed solution with pH of 8.0, and after obvious precipitation appears in the solution, it is filtered, and the filter residue 3 is obtained by discarding the filtrate 3, and the filter residue 3 is freeze-dried to obtain an α-amylase inhibitor.
[0027] Example 2
[0028] The present embodiment proposes a white kidney bean preparation for controlling fat in the body, and the preparation method is as follows:
[0029] S1, 200g of white kidney beans is crushed by a crusher to obtain white kidney bean powder, and the white kidney bean powder is mixed with deionized water at a weight ratio of 1:5 to obtain a mixed solution of white kidney beans and deionized water, and the mixed solution of white kidney beans and deionized water is placed in a microwave extraction device, extracted twice at 30-50°C, microwave power: 600W, microwave frequency: 1200Hz, 3 minutes each time, and filtered to obtain filtrate 1;
[0030] S2, under stirring, galactose (galactose accounts for 1wt% of white kidney bean extract solution) and malic acid were sequentially added into the filtrate 1 of step S1, the filtrate 1 was adjusted to a mixed solution with pH of 5.0, and stirring was continued for 20 min, after obvious flocculation appeared in the solution, it was placed for 10 min and then filtered, the filter residue 2 was discarded and the filtrate 2 was reserved;
[0031] S3, under stirring, sodium bicarbonate was slowly added into the filtrate 2, the filtrate 2 was adjusted to a mixed solution with pH of 8.5, and after obvious precipitation appeared in the solution, it was filtered, the filtrate 3 was discarded and the filter residue 3 was reserved, the filter residue 3 was freeze-dried to obtain an α-amylase inhibitor.
[0032] Example 3
[0033] This example proposes a white kidney bean preparation for controlling fat in vivo, and the preparation method is as follows:
[0034] S1, 200g of white kidney bean was crushed by a crusher to obtain white kidney bean powder, the white kidney bean powder was passed through a 50-mesh sieve and then mixed with deionized water at a weight ratio of 1:8 to obtain a mixed solution of white kidney bean and deionized water, the mixed solution of white kidney bean and deionized water was placed in a microwave extraction device, and extracted at 50℃ for two times, microwave power: 1500W, microwave frequency: 2000MHz, 8 minutes each time, and then filtered to obtain a filtrate 1;
[0035] S2, under stirring, galactose (galactose accounts for 1wt% of white kidney bean extract solution) and malic acid were sequentially added into the filtrate 1 of step S1, the filtrate 1 was adjusted to a mixed solution with pH of 5.0, and stirring was continued for 20 min, after obvious flocculation appeared in the solution, it was placed for 10 min and then filtered, the filter residue 2 was discarded and the filtrate 2 was reserved;
[0036] S3, under stirring, sodium bicarbonate was slowly added into the filtrate 2, the filtrate 2 was adjusted to a mixed solution with pH of 8.5, and after obvious precipitation appeared in the solution, it was filtered, the filtrate 3 was discarded and the filter residue 3 was reserved, the filter residue 3 was freeze-dried to obtain an α-amylase inhibitor.
[0037] Comparative Example 1
[0038] This comparative example proposes a white kidney bean preparation for controlling fat in vivo, and the preparation method is the same as that of Example 1, except that "the filtrate 2 was adjusted to a mixed solution with pH of 8.0" in step S3 is changed to "the filtrate 2 was adjusted to a mixed solution with pH of 4.0".
[0039] In Comparative Example 1, although the lower pH value (pH = 4.0) precipitates part of the residual lectin, trypsin inhibitor and other water-soluble impurities insoluble at this pH, the target product α-amylase inhibitor remains in the solution at all times, avoiding denaturation and inactivation that can occur during the precipitation / redissolution process, but the energy consumption for concentrating a large amount of filtrate is very high, and not all impurities are precipitated under acidic conditions, resulting in a slight decrease in the purity of the final product.
[0040] Comparative Example 2
[0041] This comparative example proposes a white kidney bean preparation for controlling body fat, which is prepared in the same way as Example 1, except that "adjusting the filtrate 1 to a mixed solution with a pH of 4.5" in step S2 is changed to "adjusting the filtrate 1 to a mixed solution with a pH of 4.0".
[0042] In Comparative Example 2, although the lower pH value can allow as many impurity proteins as possible to precipitate, too low an acidity can cause the α-amylase inhibitor to be inactivated.
[0043] Comparative Example 3
[0044] This comparative example proposes a white kidney bean preparation for controlling body fat, which is prepared as follows:
[0045] S1, 200g of white kidney beans are crushed with a crusher to obtain white kidney bean powder, which is sieved through a 50-mesh sieve and then mixed uniformly with deionized water at a pH of 4.5 at a weight ratio of 1:5 to obtain a mixed solution of white kidney beans and deionized water, and the mixed solution of white kidney beans and deionized water is placed in a microwave extraction device and extracted twice at 30°C, with a microwave power of 600W and a microwave frequency of 1200MHz, for 3 minutes each time, and then filtered to obtain filtrate 1;
[0046] S2, under stirring conditions, galactose is added to the filtrate 1 of step S1, the filtrate 1 is adjusted to a mixed solution with a pH of 4.5, stirring is continued for 20min, and after 10min of standing when obvious flocculent substances appear in the solution, it is filtered, the filter residue 2 is discarded and the filtrate 2 is retained;
[0047] S3, under stirring conditions, sodium bicarbonate is slowly added to the filtrate 2, the filtrate 2 is adjusted to a mixed solution with a pH of 8.0, and after obvious precipitation appears in the solution, it is filtered, the filtrate 3 is discarded and the filter residue 3 is retained, and the filter residue 3 is freeze-dried to obtain α-amylase inhibitor.
[0048] In Comparative Example 3, the first pH adjustment and water extraction are combined, although this reduces the number of operation steps, water extraction in an acidic environment allows more complete inhibition of impurity proteins while also reducing the dissolution rate of α-amylase inhibitor, resulting in a low extraction rate of α-amylase inhibitor.
[0049] The α-amylase inhibitors extracted from Examples 1 to 3 and Comparative Examples 1 to 3 above were detected, and the results are shown in Table 1.
[0050] Table 1: Detection data of α-amylase inhibitors in each example and comparative example
[0051]
[0052]
[0053] The above description is merely preferred embodiments of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art, according to the technical range disclosed in the present application and the inventive concept, can make equivalent replacements or changes within the technical range, and all of them should be covered within the protection scope of the present application.
Claims
1. A method for preparing a white kidney bean preparation for controlling fat in the body, characterized by, The method comprises the following steps: S1, preparing white kidney bean extract by microwave method; S2, adding galactose and organic acid into the white kidney bean extract to react, and then separating the solid and liquid to obtain filtrate; S3, alkali precipitation of the filtrate in step S2, and then separating the solid and liquid to obtain α-amylase inhibitor.
2. The method of preparing a white kidney bean preparation for controlling body fat according to claim 1, characterized by, In step S1, the white kidney bean extract is prepared by mixing white kidney bean powder with deionized water and then subjected to multiple microwave treatments.
3. The method of preparing a white kidney bean preparation for controlling body fat according to claim 2, characterized by, In step S1, the microwave power is 600-1500 W, the microwave frequency is 1200-2000 MHz, the microwave temperature is 30-50 ℃, and the microwave time is 3-10 min.
4. A process for the preparation of a fat controlling white kidney bean preparation according to any one of claims 1 to 3, characterized in that, In step S2, the galactose accounts for 0.5-2 wt% of the white kidney bean extract.
5. A process for the preparation of a fat controlling white kidney bean preparation according to any one of claims 1 to 4, characterized in that, In step S2, the pH of the white kidney bean extract is 4.5-5.
5.
6. A process for the preparation of a fat controlling white kidney bean preparation according to any one of claims 1 to 5, characterized in that, In step S2, the organic acid is citric acid or malic acid.
7. A process for the preparation of a fat controlling white kidney bean preparation according to any one of claims 1 to 6, characterized in that, In step S3, when the filtrate in step S2 is subjected to alkali precipitation, the pH of the filtrate is 8.0-9.
0.
8. A process for the preparation of a fat controlling white kidney bean preparation according to any one of claims 1 to 7, characterized in that, In step S3, the residue after alkali precipitation and solid-liquid separation is subjected to freeze-drying to obtain α-amylase inhibitor.
9. A white kidney bean preparation for controlling fat in the body, prepared by the production method according to any one of claims 1 to 8, characterized in that, The white kidney bean preparation comprises α-amylase inhibitor, the biological activity of the α-amylase inhibitor is higher than 4500 U / mg, and the content of phaseolamin in the α-amylase inhibitor is higher than 6 wt%.