A high galangal extract, a preparation method and application thereof

Abstract

The application discloses a high galangal extract and a preparation method and application thereof, and relates to the technical field of medicine, in particular to a high galangal extract and a preparation method and application thereof. The preparation method comprises the following steps: S1, adding plant oil into an acidic mixed solution of high galangal superfine powder, stirring, and removing the plant oil to obtain high galangal precipitate; S2, adding an emulsifier and a filler into the acidic mixed solution of the high galangal precipitate, homogenizing, and obtaining high galangal homogenate; and S3, grinding and drying the high galangal homogenate to obtain the high galangal extract. The in-situ emulsification preparation process of the high galangal extract solves the problems of high solvent and harsh processing conditions in the traditional process, reduces the problem of strong pungent taste of the high galangal extract, and is suitable for industrialization and popularization and application.

Description

Technical Field

[0001] This invention relates to the field of natural extract technology, and in particular to a galangal extract, its preparation method, and its application. Background Technology

[0002] Galangal (Alpiniae Officinarum Rhizome), originating from the *Mingyi Bielu* (Records of Famous Physicians), is the dried rhizome of the ginger family plant *Alpinia officinarum* Hance. It is warm in nature and pungent in taste, possessing the effects of warming the stomach and dispelling cold, promoting digestion and relieving pain. It is commonly used to treat symptoms such as abdominal pain due to cold, vomiting due to stomach cold, belching, and acid reflux. Modern research shows that galangal mainly contains flavonoids, diphenylheptane compounds, and volatile oils. The pungent taste of galangal and its extracts primarily comes from diphenylheptane compounds, which have anti-tumor, antioxidant, antiviral, antibacterial, gastric ulcer treatment, and gastric mucosa protection effects. The most commonly used part of galangal is its rhizome, which has a pungent, spicy taste and aromatic aroma. The rhizome has long been used as a spice or seasoning. Galangal extracts prepared using traditional methods have a strong pungent taste, significantly affecting their palatability and limiting their application and dosage form selection in medicine, health products, and functional foods. Therefore, it is necessary to optimize the preparation process of galangal extract in order to reduce its pungent taste while ensuring that the content of galangin active ingredients remains unaffected. This is of great significance for the application of galangal extract in the food industry.

[0003] Existing technologies mainly use solvent extraction to obtain galangin, which uses a large amount of solvent in the process, potentially resulting in high costs and environmental unfriendliness. Other existing technologies use high temperatures and other conditions for preparation, which are harsh and not conducive to industrial processing and production. Summary of the Invention

[0004] The present invention aims to at least solve one of the aforementioned technical problems existing in the prior art. Therefore, the object of the present invention is to provide a galangal extract, its preparation method, and its application. This method for preparing the galangal extract overcomes the defects of galangal or its extracts having a strong pungent taste, or the aforementioned defects in their processing technology. It uses raw and auxiliary materials permitted by food regulations, processes the galangal using in-situ emulsification technology, and optimizes the galangal preparation process to increase the galangin content in the product, eliminate or minimize the pungent taste, and obtain a galangal extract with a suitable taste.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a method for preparing galangal extract, comprising the following steps:

[0007] S1: Add vegetable oil to the acidic mixture of galangal ultrafine powder and stir. Remove the vegetable oil to obtain galangal precipitate.

[0008] S2: Add emulsifier and filler to the acidic mixture of galangal precipitate, and homogenize to obtain galangal homogenized solution;

[0009] S3: Grind the homogenized galangal liquid and dry it to obtain galangal extract.

[0010] In this invention, vegetable oil has limited permeability to galangal, therefore, galangal ultrafine powder is used for extraction. This not only effectively reduces the components that cause spiciness in the extract, such as volatile oil, 1'-acetoxypiperol acetate, diphenylheptane A, and galangol, but also maximizes the retention of galangin, increasing the galangin content in the extract. The galangal ultrafine powder, combined with emulsification technology, is prepared into an encapsulated form, improving its stability. On the other hand, galangin is an organic compound with two phenolic hydroxyl groups and one enol hydroxyl group, which is easily oxidized in solution / amorphous systems and has extremely poor solubility in other organic solvents. Using other organic solvents, such as petroleum ether, can only remove its volatile oil components, with little impact on its spiciness. However, the main components causing the spiciness of galangal have high solubility in vegetable oil, while galangin has low solubility in vegetable oil. This difference in solubility makes the extraction method of this invention selective, resulting in a galangal extract with low spiciness and high galangin content.

[0011] In some embodiments of the present invention, in S1, the method for preparing the acidic mixture of galangal ultrafine powder includes: pulverizing galangal through an 80-150 mesh sieve and then subjecting it to ultrafine pulverization to obtain galangal ultrafine powder; adding an acidic solution at a solid-liquid ratio of 1g:(6-12)mL, sealing and allowing it to stand to obtain the acidic mixture of galangal ultrafine powder; preferably, the pH of the acidic solution is 3.5-5.5; preferably, the pH of the acidic solution is adjusted to 3.5-5.5 using an acidity regulator; preferably, the acidity regulator includes at least one of citric acid, tartaric acid, malic acid, and acetic acid; preferably, the standing time is 30min-180min.

[0012] In some embodiments of the present invention, in S1, the solid-liquid ratio of the galangal ultrafine powder to the vegetable oil is 1:(0.5-3).

[0013] In some embodiments of the present invention, the vegetable oil includes at least one of peanut oil, olive oil, safflower seed oil, soybean oil, corn oil, and rapeseed oil.

[0014] In some embodiments of the present invention, in S1, after adding vegetable oil and stirring, the mixture is sealed and left to stand for 1 to 5 hours (e.g., 2 hours, 3 hours, 4 hours, etc.), and the vegetable oil is centrifuged to obtain galangal precipitate.

[0015] In some embodiments of the present invention, in S2, the solid-liquid ratio in the acidic mixture of the galangal precipitate is 1 g:(6-12) mL; preferably, the preparation method of the acidic mixture of the galangal precipitate includes: adding the galangal precipitate to an acidic solution at a solid-liquid ratio of 1 g:(6-12) mL; preferably, the pH of the acidic solution is 3.5-5.5; preferably, the acidic solution is adjusted to a pH of 3.5-5.5 using an acidity regulator; preferably, the acidity regulator includes at least one of citric acid, tartaric acid, malic acid, and acetic acid.

[0016] In some embodiments of the present invention, in S2, the rotational speed of the homogenization is 1000 rpm to 3000 rpm, and the time is 0.5 h to 3 h.

[0017] In some embodiments of the present invention, S2 further includes homogenization during the preparation of the acidic mixture of the galangal precipitate; preferably, the homogenization speed is 1000 rpm to 3000 rpm and the time is 0.5 h to 3 h.

[0018] In some embodiments of the present invention, the mass ratio of the emulsifier, filler and galangal is (3-12):(17-48):(40-80); preferably (5-10):(20-35):(45-70).

[0019] In some embodiments of the present invention, the emulsifier includes at least one of sodium stearoyl lactylate, calcium stearoyl lactylate, monoglyceride fatty acid ester, polyglyceride ester, sucrose fatty acid ester, monoglyceride succinate, propylene glycol alginate, soybean lecithin, and propylene glycol fatty acid ester.

[0020] In some embodiments of the present invention, the filler includes at least one selected from starch, maltodextrin, β-cyclodextrin, microcrystalline cellulose, and erythritol.

[0021] In some embodiments of the present invention, in S3, the grinding speed is 2800 rpm to 3200 rpm, and the time is 1 h to 5 h (e.g., 2 h, 3 h, 4 h, etc.); preferably, the grinding is carried out at 35℃ to 40℃ (e.g., 36℃, 37℃, 38℃, 39℃) and is performed with zirconia beads with a diameter of 0.3 mm to 0.4 mm.

[0022] In some embodiments of the present invention, in step S3, the drying is spray drying; preferably, the drying temperature is 165°C to 185°C.

[0023] In a second aspect, the present invention provides a method for preparing the galangal extract described above.

[0024] In some embodiments of the present invention, the raw materials for preparing the galangal extract include: galangal, emulsifier, and filler in a mass ratio of (40-80):(3-12):(17-48); preferably (45-70):(5-10):(20-35).

[0025] In some embodiments of the present invention, the galangal extract is in granular form; preferably, the average particle size D of the galangal extract is... 50 The range is 100nm to 300nm; such as 150nm, 180nm, 200nm, 215nm, 230nm, 240nm, 250nm, etc.

[0026] In some embodiments of the present invention, the content of galangalin in the galangal extract is 0.7wt% to 1.0wt% of the galangal ultrafine powder.

[0027] A third aspect of the invention provides a composition comprising the aforementioned galangal extract.

[0028] In some embodiments of the present invention, the composition comprises a traditional Chinese medicine composition for improving gastrointestinal inflammation.

[0029] In some embodiments of the present invention, the composition includes health products and food products that help protect against damage to the gastric mucosa.

[0030] The beneficial effects of this invention are:

[0031] The in-situ emulsification preparation process of galangal extract of the present invention solves the problems of high solvent and harsh processing conditions of traditional processes, while reducing the problem of strong pungent taste of galangal extract, making it suitable for industrial promotion and application.

[0032] The galangal extract prepared by this invention has low spiciness, high galangin content, and high stability. Attached Figure Description

[0033] Figure 1 This is a particle size distribution diagram of the galangal ultrafine powder of the present invention.

[0034] Figure 2 This is a particle size distribution diagram of the Alpinia galanga extract from Example 1 of the present invention.

[0035] Figure 3 This is a particle size distribution diagram of the Alpinia galanga extract in Example 2 of the present invention.

[0036] Figure 4This is a particle size distribution diagram of the Alpinia galanga extract in Example 3 of the present invention.

[0037] Figure 5 This is a particle size distribution diagram of the Alpinia galanga extract in Example 4 of the present invention. Detailed Implementation

[0038] The present invention will be further described in detail below through specific embodiments. Unless otherwise specified, the raw materials, reagents, or apparatus used in the embodiments and comparative examples are all available from conventional commercial sources or can be obtained by existing technical methods. Unless otherwise specified, the test or experimental methods are conventional methods in the art.

[0039] Example 1

[0040] This embodiment prepared a galangal extract. The raw materials for preparing the galangal extract consisted of the following composition and weight percentages: 80% galangal, 3% emulsifier (monoglyceride fatty acid ester and polyglycerol ester, in a mass ratio of 1:1), and 17% maltodextrin. The specific process was as follows:

[0041] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0042] (2) Take galangal ultrafine powder and add it to a citric acid aqueous solution with a pH of 3.5-5.5 at a solid-liquid ratio (g / mL) of 1:8, seal and let stand for 30 minutes;

[0043] (3) Add peanut oil to galangal ultrafine powder at a solid-liquid ratio (g / mL) of 1:1 and stir evenly. After sealing and standing for 3 hours, centrifuge to remove peanut oil and obtain galangal precipitate.

[0044] (4) Take the precipitate of Alpinia galanga and add it to a citric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:8. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0045] (5) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0046] (6) Take the galangal grinding liquid and spray dry it at 165℃ to obtain galangal extract.

[0047] Example 2

[0048] This embodiment prepared a galangal extract. The raw materials for preparing the galangal extract consisted of the following components and weight percentages: 40% galangal, 12% monoglyceride fatty acid ester, and 48% microcrystalline cellulose. The specific process was as follows:

[0049] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0050] (2) Take galangal ultrafine powder and add it to a citric acid aqueous solution with a pH of 3.5-5.5 at a solid-liquid ratio (g / mL) of 1:6, seal and let stand for 30 minutes;

[0051] (3) Add peanut oil to galangal ultrafine powder at a solid-liquid ratio (g / mL) of 1:0.5 and stir evenly. After sealing and standing for 3 hours, centrifuge to remove peanut oil and obtain galangal precipitate.

[0052] (4) Take the precipitate of Alpinia galanga and add it to a citric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:8. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0053] (5) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0054] (6) Take the galangal grinding liquid and spray dry it at 175℃ to obtain galangal extract.

[0055] Example 3

[0056] This embodiment prepared a galangal extract. The raw materials for preparing the galangal extract consisted of the following composition and weight percentages: 60% galangal, 5% sucrose fatty acid ester, and 35% filler (starch and erythritol, mass ratio 1:1). The specific process was as follows:

[0057] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0058] (2) Take galangal ultrafine powder and add it to a citric acid aqueous solution with a pH of 3.5-5.5 at a solid-liquid ratio (g / mL) of 1:8, seal and let stand for 30 minutes;

[0059] (3) Add soybean oil to galangal ultrafine powder at a solid-liquid ratio (g / mL) of 1:3 and stir evenly. After sealing and standing for 3 hours, remove peanut oil by centrifugation to obtain galangal precipitate.

[0060] (4) Take the precipitate of Alpinia galanga and add it to a citric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:12. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0061] (5) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0062] (6) Take the galangal grinding liquid and spray dry it at 170℃ to obtain galangal extract.

[0063] Example 4

[0064] This embodiment prepared a galangal extract. The raw materials for preparing the galangal extract consisted of the following components and weight percentages: 60% galangal, 3% propylene glycol fatty acid ester, and 37% β-cyclodextrin. The specific process was as follows:

[0065] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0066] (2) Take galangal ultrafine powder and add it to tartaric acid aqueous solution with pH value of 3.5-5.5 at a solid-liquid ratio (g / mL) of 1:8, seal and let stand for 30 minutes;

[0067] (3) Add safflower seed oil to galangal ultrafine powder at a solid-liquid ratio (g / mL) of 1:3 and stir evenly. After sealing and standing for 3 hours, centrifuge to remove peanut oil and obtain galangal precipitate.

[0068] (4) Take the precipitate of Alpinia galanga and add it to a tartaric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:6. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0069] (5) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0070] (6) Take the galangal grinding liquid and spray dry it at 165℃ to obtain galangal extract.

[0071] Comparative Example 1

[0072] This comparative example prepared a galangal extract. The galangal raw material consisted of the following components and weight percentages: 80% galangal, 3% emulsifier (monoglyceride fatty acid ester and polyglyceride ester, mass ratio 1:1), and 17% maltodextrin. The specific process was as follows:

[0073] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0074] (2) Take the ultrafine powder of Alpinia galanga and add ethyl acetate at a solid-liquid ratio (g / mL) of 1:1. Stir well, seal and let stand for 3 hours. Then centrifuge to remove ethyl acetate and obtain Alpinia galanga precipitate.

[0075] (3) Take the precipitate of Alpinia galanga and add it to a citric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:8. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0076] (4) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0077] (5) Take the galangal grinding liquid and spray dry it at 165℃ to obtain galangal extract.

[0078] Comparative Example 2

[0079] This comparative example prepared a galangal extract. The galangal raw material consisted of the following components and weight percentages: 80% galangal, 3% emulsifier (monoglyceride fatty acid ester and polyglyceride ester, mass ratio 1:1), and 17% maltodextrin. The specific process was as follows:

[0080] (1) The medicinal material of Alpinia galanga was pulverized and then subjected to ultra-fine pulverization after passing through an 80-mesh sieve to obtain Alpinia galanga ultra-fine powder;

[0081] (2) Take the ultrafine powder of Alpinia galanga and add hexane at a solid-liquid ratio (g / mL) of 1:1. Stir evenly, seal and let stand for 3 hours. Then centrifuge to remove hexane and obtain Alpinia galanga precipitate.

[0082] (3) Take the precipitate of Alpinia galanga and add it to a citric acid aqueous solution with a pH of 4.0 at a solid-liquid ratio (g / mL) of 1:8. After homogenizing at 3000 r / min for 0.5 h, add emulsifier and filler according to the formula amount, and continue to homogenize at 3000 r / min for 0.5 h to obtain Alpinia galanga homogenized solution.

[0083] (4) Take the homogenized galangal liquid, grind it for 3 hours at a speed of 3000 r / min and a temperature of 37℃ with 0.3 mm to 0.4 mm zirconia beads to obtain galangal grinding liquid;

[0084] (5) Take the galangal grinding liquid and spray dry it at 165℃ to obtain galangal extract.

[0085] Comparative Example 3

[0086] This comparative example prepared a galangal extract, which differs from Example 1 in that it does not include step (2), while the remaining steps are the same as in Example 1.

[0087] Test case

[0088] 1. This experimental example tested the particle size of Alpinia galanga extract. The specific procedure is as follows:

[0089] The particle size of the galangal extract prepared in the above examples was tested using a laser particle size analyzer (LT3600Plus, Zhuhai Zhenli Optical Instrument Co., Ltd.). Specifically, 0.1 g of galangal extract powder was diluted with 100 mL of purified water, homogenized, and stirred until homogeneous before being directly tested on the analyzer. The results are shown in Table 1. Figures 1-5 As shown.

[0090] Table 1

[0091] sample <![CDATA[Average particle size D 50 / (nm)]]> Galangal superfine powder 7011 Example 1 229 Example 2 217 Example 3 198 Example 4 244

[0092] It can be seen that the galangal ultrafine powder is at the micron level and the particle size is relatively large. However, after being processed by the technology of this invention, the particle size of the galangal raw powder is significantly reduced, which helps the raw material to be used in the preparation of liquid formulations such as solid beverages and liquid beverages.

[0093] 2. This experiment also tested the spiciness of galangal extract. The specific procedure was as follows:

[0094] Sensory evaluation was used for testing. 2g each of the extracts from Examples 1-4 and Comparative Examples 1-2, 1g of ultrafine powder from Alpinia galanga, and 0.1g of commercially available ethanol extract from Alpinia galanga were added to 200mL of hot water (70℃), stirred well, and allowed to stand for 20 minutes before oral administration. Ten subjects were selected for sensory testing, each taking 10mL orally. The spiciness score of the solution was recorded, with the scoring rules as follows: no spiciness 1 point, slight spiciness 2 points, noticeable spiciness 3 points, and very spicy 4 points. The scoring results are shown in Table 2.

[0095] Table 2

[0096]

[0097] It can be seen that, compared with commercially available galangal extract and galangal ultrafine powder, the spiciness of the galangal extract in Examples 1-4 is significantly reduced, indicating that the galangal extract prepared in the embodiments of the present invention has good advantages.

[0098] 3. This experiment also tested the galangin content of galangal extract. The specific procedure was as follows:

[0099] Preparation of the test solution: Take about 0.2 g of the dried powder of the test sample (passed through an 80-mesh sieve), accurately weigh it, place it in a round-bottom flask, accurately add 50 mL of methanol, weigh it, heat under reflux for 1 hour, cool it, weigh it again, make up the weight loss with methanol, shake well, filter it, and take the filtrate to obtain the test solution.

[0100] Chromatographic conditions: Stationary phase: octadecylsilane-bonded silica gel, 40℃; Mobile phase: methanol: 0.2% phosphoric acid aqueous solution = 55:45 (0-45 min isocratic); Detection wavelength: 266nm; Standard curves were established using 10, 20, 40, 60 and 80 μg / mL galangin standard solutions, and the galangin content was determined.

[0101] Table 3

[0102] serial number Galangin content (%) Galangal superfine powder 0.71 Example 1 0.79 Example 2 0.75 Example 3 0.86 Example 4 0.82 Comparative Example 1 0.24 Comparative Example 2 0.27 Comparative Example 3 0.185

[0103] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing galangal extract, characterized in that: Includes the following steps: S1: Add vegetable oil to the acidic mixture of galangal ultrafine powder and stir. Remove the vegetable oil to obtain galangal precipitate. S2: Add emulsifier and filler to the acidic mixture of galangal precipitate, and homogenize to obtain galangal homogenized solution; S3: Grind the homogenized galangal liquid and dry it to obtain galangal extract; In S1, the method for preparing the acidic mixture of galangal ultrafine powder includes: pulverizing galangal through an 80-150 mesh sieve and then performing ultrafine pulverization to obtain galangal ultrafine powder; adding an acidic solution at a solid-liquid ratio of 1g:(6-12)mL, sealing and allowing it to stand to obtain the acidic mixture of galangal ultrafine powder. The method for preparing the acidic mixture of the galangal precipitate includes: adding the galangal precipitate to an acidic solution at a solid-liquid ratio of 1g:(6~12)mL; The acidic solution is adjusted to a pH of 3.5-5.5 using an acidity modifier; the acidity modifier is at least one of citric acid, tartaric acid, malic acid, and acetic acid. In S1, the solid-liquid ratio of the galangal ultrafine powder to the vegetable oil is 1:(0.5~3).

2. The method for preparing Alpinia galanga extract according to claim 1, characterized in that: The vegetable oil is at least one of peanut oil, olive oil, safflower seed oil, soybean oil, corn oil, and rapeseed oil.

3. The method for preparing Alpinia galanga extract according to claim 1, characterized in that: The mass ratio of the emulsifier, filler and galangal is (3~12):(17~48):(40~80).

4. A galangal extract prepared by the method of any one of claims 1 to 3.

5. The galangal extract according to claim 4, characterized in that: The average particle size D of the galangal extract 50 The range is 100nm to 300nm.

6. The galangal extract according to claim 5, characterized in that: The content of galangalin in the galangal extract is 0.7wt%~1.0wt%.

7. A composition comprising the galangal extract as described in any one of claims 4 to 6.

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