Ultrafine powder of citrus depressa with anti-inflammatory efficacy and preparation method thereof

Abstract

The application discloses a kind of tea branch orange superfine powder with anti-inflammatory efficacy and a preparation method thereof.The tea branch orange superfine powder comprises the following raw material components by mass fraction: 15-30 parts of tea branch orange pericarp powder, 30-50 parts of tea branch orange pulp powder, and 4-8 parts of tea branch orange seed powder.By efficiently compounding different parts of tea branch orange, the best anti-inflammatory effect is achieved, and the efficient use of whole fruit is realized, which is conducive to reducing environmental pollution and resource waste and improving economic benefits.The preparation method is to sequentially use high-voltage pulsed electric field, pressure difference puffing and vacuum freeze drying to separate the pulp and seeds, and then dry low-temperature superfine grind tea branch orange pericarp, pulp and seeds, and compound the raw material components to obtain tea branch orange superfine powder with anti-inflammatory efficacy.The synergistic effect of multiple processing technologies significantly improves the dissolution of functional active substances such as anti-inflammatory components, and the tea branch orange superfine powder with good anti-inflammatory effect is obtained by combining component compounding.

Description

Technical Field

[0001] This invention relates to an anti-inflammatory ultrafine powder of tangerine peel and its preparation method, specifically to a pure natural tangerine peel whole fruit ultrafine powder made from tangerine peel, tangerine pulp, and seeds, and its preparation method. Background Technology

[0002] Food powders are dry, fine solid materials that are ubiquitous in daily life and food industry production. Due to their reduced volume / weight, ease of packaging, handling, and transportation, improved bioavailability, and greater nutritional value, food powders offer numerous advantages and economic benefits. More importantly, many food ingredients are in a solid state (especially fresh food ingredients such as fruits and vegetables) or liquid state, and are easily degraded and decomposed in the natural environment, transforming into corresponding powders with low moisture content. These powders are easy to store, better maintain the stability of the food ingredients, and facilitate further utilization.

[0003] Tea branch tangerine is the authentic raw material for Guangchenpi, a traditional Chinese medicine as specified in the Chinese Pharmacopoeia. The fruit of the tea branch tangerine is rich in nutrients, including organic acids, polysaccharides, and functional compounds such as flavonoids and polyphenols. The types and contents of effective components vary significantly among different parts of the tea branch tangerine, resulting in different physiological effects. The peel of the tea branch tangerine can be divided into three stages based on harvest time: green tangerine, semi-red tangerine, and fully red tangerine. The main active substances in the peel are volatile oils and flavonoids, with primary functions including regulating qi and relieving stagnation, tonifying qi and strengthening the spleen, and drying dampness and resolving phlegm. The pulp of the tea branch tangerine contains abundant functional active ingredients such as flavonoids, polysaccharides, vitamins, and dietary fiber, possessing excellent nutritional value and health benefits. The main effective components of the tea branch tangerine seed are limonin and its analogues, with limonin and nomiline present in higher concentrations. These components exhibit various pharmacological activities, including anti-free radical activity, anti-inflammatory and analgesic effects, and anti-tumor activity. Different parts of the Chazhi tangerine contain various types of functional active ingredients and have extremely high nutritional value. However, most products on the market do not utilize the whole fruit; generally, only the peel is used to make dried tangerine peel, while the pulp and seeds are mostly disposed of as waste. This not only fails to make better use of the whole fruit resources of the Chazhi tangerine but also does not quite conform to the concept of "green" development. To address these shortcomings, no researchers have yet proposed relevant solutions in the current technology. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a tea branch mandarin orange ultrafine powder with good anti-inflammatory effect, full utilization of fruit resources, zero additives and its preparation method.

[0005] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0006] A type of ultrafine powder containing tea branch orange with anti-inflammatory properties, wherein the ultrafine powder contains the following raw material components in parts by weight:

[0007] 15-30 parts of dried tangerine peel powder (from tea branches and mandarin oranges)

[0008] The content of norepinephrine in the tea branch tangerine peel powder is 3.61 mg / g to 4.32 mg / g;

[0009] 30-50 parts of tea branch mandarin orange pulp powder

[0010] The content of hesperidin in the tea branch mandarin fruit pulp powder is 8.05 mg / g to 9.65 mg / g;

[0011] 4 to 8 parts of tea branch mandarin orange seed powder

[0012] The content of limonene in the tea branch mandarin fruit seed powder is 18.12 mg / g to 19.05 mg / g.

[0013] The aforementioned ultrafine powder of tangerine peel with anti-inflammatory effects is further preferably provided that the ultrafine powder of tangerine peel includes the following raw material components by weight:

[0014] 20 parts of dried tangerine peel powder (from tea branch mandarin orange)

[0015] 40 portions of tea branch mandarin orange pulp powder

[0016] Six parts of tea branch mandarin fruit seed powder.

[0017] The aforementioned ultrafine powder of tangerine peel with anti-inflammatory effects is further preferably provided that the ultrafine powder of tangerine peel includes the following raw material components by weight:

[0018] 15 parts of dried tangerine peel powder (from tea branch mandarin orange).

[0019] 30 portions of tea branch mandarin orange pulp powder

[0020] Four parts of tea branch mandarin fruit seed powder.

[0021] The aforementioned ultrafine powder of tangerine peel with anti-inflammatory effects is further preferably provided that the ultrafine powder of tangerine peel includes the following raw material components by weight:

[0022] 30 parts of dried tangerine peel powder (from tea branch mandarin orange)

[0023] 50 portions of tea branch mandarin orange pulp powder

[0024] Eight parts of tea branch mandarin fruit seed powder.

[0025] The above-mentioned ultrafine powder of tea branch orange with anti-inflammatory effects is further preferably made of large red mandarin orange, which is harvested from November to December each year.

[0026] The above-mentioned anti-inflammatory tangerine peel ultrafine powder is further preferably made from tangerine peel aged for more than three years.

[0027] The above-mentioned anti-inflammatory tangerine ultrafine powder is further preferably made of tangerine pulp, which includes the pulp body, pericarp, and pith.

[0028] As a general inventive concept, the present invention also provides a method for preparing the above-mentioned anti-inflammatory citrus ultrafine powder, comprising the following steps:

[0029] S1. Separate the peel from the fruit body of the tea branch mandarin orange. The peel is used to make dried peel of tea branch mandarin orange. The fruit body is subjected to high-voltage pulse electric field treatment with an electric field strength of 10kV / cm to 30kV / cm and a treatment time of 10min to 30min.

[0030] S2. The tea branch citrus fruit body treated in step S1 is subjected to pressure differential puffing treatment. The puffing pressure is 0.05 MPa to 0.1 MPa, the puffing temperature is 35℃ to 40℃, and the puffing time is 0.5h to 1h.

[0031] S3. Vacuum freeze-drying is performed on the tea branch citrus fruit body after step S2.

[0032] S4. Separate the pulp and seeds of the tea branch mandarin fruit after step S3 to obtain tea branch mandarin pulp and tea branch mandarin seeds.

[0033] S5. The tangerine peel, pulp and seeds of tea branch mandarin orange are pulverized using low-temperature dry ultra-micro pulverization technology to obtain tangerine peel powder, pulp powder and seed powder of tea branch mandarin orange.

[0034] S6. Combine the powdered tangerine peel of tangerine peel, the powdered pulp of tangerine peel, and the powdered seeds of tangerine peel in a certain proportion to obtain tangerine peel ultrafine powder with anti-inflammatory effects.

[0035] In a further preferred embodiment of the above-mentioned method for preparing the anti-inflammatory ultrafine powder of tea branch mandarin orange, in step S3, the vacuum freeze-drying process involves pre-freezing the tea branch mandarin orange fruit at -25℃ to -30℃ for 3 to 5 hours, and then drying it under vacuum conditions at -25℃ to -20℃ for 20 to 25 hours.

[0036] In a further preferred embodiment of the above-mentioned method for preparing the anti-inflammatory ultrafine powder of tea branch orange, in step S5, the pulverization temperature is 0℃~4℃ and the pulverization time is 10min~30min.

[0037] In a further preferred embodiment of the above-mentioned method for preparing the anti-inflammatory ultrafine powder of citrus tangerine, in step S6, the ultrafine powder of citrus tangerine is subjected to irradiation sterilization for 30 min to 40 min, and then the sterilized ultrafine powder is vacuum-packed with aluminum foil or tin foil.

[0038] Compared with the prior art, the advantages of the present invention are as follows:

[0039] (1) The present invention aims to obtain a pure natural compound whole fruit ultrafine powder of tea branch mandarin orange with anti-inflammatory effect without any additives. Through this research and practice, it was found that different parts of tea branch mandarin orange contain different anti-inflammatory active ingredients. Among them, the main anti-inflammatory component in tea branch mandarin orange peel powder is hesperidin, the main anti-inflammatory component in tea branch mandarin orange pulp powder is hesperidin, and the main anti-inflammatory component in tea branch mandarin orange seed powder is limonene. Moreover, different raw material ratios have a significant impact on the anti-inflammatory activity of tea branch mandarin orange ultrafine powder. The tea branch mandarin orange whole fruit ultrafine powder of the present invention has specific requirements for the content of anti-inflammatory components and the raw material ratio in tea branch mandarin orange peel powder, tea branch mandarin orange pulp powder, and tea branch mandarin orange seed powder. According to the mass parts, it includes 15 to 30 parts of tea branch mandarin orange peel powder, 30 to 50 parts of tea branch mandarin orange pulp powder, and 4 to 8 parts of tea branch mandarin orange seed powder. Using a specific formula, the tea-branch mandarin orange peel powder with a hesperidin content of 3.61 mg / g to 4.32 mg / g, the tea-branch mandarin orange pulp powder with a hesperidin content of 8.05 mg / g to 9.65 mg / g, and the tea-branch mandarin orange seed powder with a limonene content of 18.12 mg / g to 19.05 mg / g, the resulting tea-branch mandarin orange whole fruit ultrafine powder exhibits excellent anti-inflammatory effects and rich nutritional components. Its anti-inflammatory effect is far superior to that of single-ingredient tangerine peel powder. Through an experiment using a rat colitis inflammation model, it was found that the compound whole fruit ultrafine powder can promote the recovery of rat colitis and significantly increase the length of the rat colon. In contrast, the tea-branch mandarin orange whole fruit ultrafine powder obtained according to a formula other than those specified in this invention has significantly reduced anti-inflammatory effects.

[0040] (2) This invention uses a specific ratio of raw materials to form an encapsulation effect by pectin and other polysaccharides in tangerine peel and tangerine peel, which is beneficial to the delivery of active ingredients in the body. By using this specific ratio of compounding, the stability problem of the product can be solved without the use of additives. Specifically, the sugar and acid content of tangerine pulp powder is high, containing 27.1 g / 100g of sucrose, 10.7 g / 100g of fructose and 9.3 g / 100g of glucose. The organic acid is mainly citric acid, with a content of 2.4 g / kg. However, food with high sugar and acid content will form a sticky structure with high hygroscopicity when dehydrated, so the pulp powder is easy to absorb moisture. In order to solve this problem, high molecular weight solutes such as maltodextrin are generally added to improve its stability. The fiber component in tangerine peel can replace the processing aids such as starch and maltodextrin added in the production process. The compounding with tangerine peel powder can solve the problems of easy moisture absorption and clumping, thereby improving its stability and making it easier to store and sell. At the same time, through compound design, this invention also realizes the efficient utilization of the whole fruit of the tea branch mandarin orange, transforming the pulp and seeds of the tea branch mandarin orange, which are usually treated as waste in the industry, into economic benefits, and has broad market prospects.

[0041] (3) The method for preparing the anti-inflammatory ultrafine powder of *Citrus reticulata* var. *chachiensis* of the present invention employs a high-voltage pulsed electric field and differential pressure expansion combined with vacuum freeze-drying, which significantly increases the content of anti-inflammatory components in the ultrafine powder and improves the drying efficiency. Compared with vacuum freeze-drying alone, or using only a combination of high-voltage pulsed electric field or differential pressure expansion and vacuum freeze-drying, the content of hesperidin in the *Citrus reticulata* var. *chachiensis* peel powder obtained by the synergistic treatment of the three methods is 3.61 mg / g to 4.32 mg / g; the content of hesperidin in the *Citrus reticulata* pulp powder is 8.05 mg / g to 9.65 mg / g; and the content of limonin in the *Citrus reticulata* seed powder is 18.12 mg / g to 19.05 mg / g. In contrast, the content of hesperidin in *Citrus reticulata* var. *chachiensis* peel processed by the prior art is about 2.5 mg / g, the content of hesperidin in the pulp is about 6.5 mg / g, and the content of limonin in the seeds is about 15 mg / g, which is significantly lower than that of the present invention. Meanwhile, total phenols and vitamin C also have anti-inflammatory effects. Compared with Comparative Example 1, the content of total phenols and vitamin C in the ultrafine powder of this invention increased by 12% and 14% respectively, and the drying efficiency increased by 24% to 37% compared with Comparative Example 4, significantly improving the anti-inflammatory effect of the ultrafine powder and saving energy. Among them, the high-voltage pulse electric field and pressure difference expansion improve the dissolution rate of functional active ingredients such as anti-inflammatory components by changing the cell structure of the raw materials, and improve the drying efficiency. Vacuum freeze drying is carried out at low temperature, which is conducive to preserving the bioactivity of anti-inflammatory components in the raw materials. Furthermore, the use of low-temperature ultrafine grinding maintains a low temperature during the processing, which can better reduce the loss of anti-inflammatory components compared with ordinary ultrafine grinding, prolonging the product stability while maximizing the preservation of anti-inflammatory components in the product. This invention promotes the dissolution of anti-inflammatory components by combining high-voltage pulsed electric field, pressure difference puffing and vacuum freeze drying, thereby achieving the best drying efficiency. This results in the production of Chazhigan ultrafine powder with the best dissolution rate of anti-inflammatory components, which largely retains its nutrients and thus promotes the anti-inflammatory effect of the product. Combined with the best compound ratio, the Chazhigan whole fruit ultrafine powder with the best anti-inflammatory effect is obtained. Attached Figure Description

[0042] Figure 1 This is an electron microscope image of the anti-inflammatory ultrafine powder of tea branch orange as described in Example 1 of the present invention.

[0043] Figure 2 Figure 1 shows the liquid chromatograms of the main anti-inflammatory components in the *Citrus reticulata* pulp powder, *Citrus reticulata* peel powder, and *Citrus reticulata* seed powder of Example 1 of the present invention. Figure A is the liquid chromatogram of hesperidin in *Citrus reticulata* pulp powder; Figure B is the liquid chromatogram of hesperidin in *Citrus reticulata* peel powder; and Figure C is the liquid chromatogram of limonin in *Citrus reticulata* seed powder.

[0044] Figure 3 This is a color comparison diagram of the ultrafine powder of tea branch orange in Example 1, Comparative Example 7, and Comparative Example 9 of the present invention.

[0045] Figure 4 This is a comparison chart of the total phenol content, vitamin C content, and antioxidant capacity of Example 1 and Comparative Examples 1, 2, 3, 7, and 9 of the present invention.

[0046] Figure 5 This is a comparison chart of the test results of rat colitis inflammation models in Example 1 and various comparative examples of the present invention. Detailed Implementation

[0047] The present invention will be further described below with reference to the accompanying drawings and specific preferred embodiments, but this does not limit the scope of protection of the present invention.

[0048] In the following embodiments of the present invention, unless otherwise specified, the materials and instruments used are commercially available, the equipment used is conventional equipment, and the data obtained are the average values ​​of more than three repeated experiments.

[0049] Example 1:

[0050] An anti-inflammatory ultrafine powder of tangerine peel contains the following raw material components by weight: 20 parts of tangerine peel powder, 30 parts of tangerine pulp powder, and 4 parts of tangerine seed powder; wherein, the tangerine peel powder contains 4.32 mg / g of hesperidin, the tangerine pulp powder contains 9.65 mg / g of hesperidin, and the tangerine seed powder contains 19.05 mg / g of limonene.

[0051] Among them, Chazhigan is a large red mandarin orange, which is harvested in December; Chazhigan tangerine peel powder is made from Chazhigan tangerine peel that is over three years old; Chazhigan pulp powder uses pulp including the pulp itself, the pith, and the white pith.

[0052] A method for preparing the anti-inflammatory ultrafine powder of tea branch orange described in this embodiment specifically includes the following steps:

[0053] S1. Separate the peel from the fruit of the tea branch mandarin orange. The peel is used to make dried tea branch mandarin orange peel. The fruit is subjected to high-voltage pulse electric field treatment with an electric field strength of 20 kV / cm and a treatment time of 10 min.

[0054] S2. The tea branch citrus fruit body treated in step S1 is subjected to pressure differential puffing treatment. The puffing pressure is 0.05 MPa, the puffing temperature is 40℃, and the puffing time is 1h.

[0055] S3. The tea branch citrus fruit body after step S2 is subjected to vacuum freeze-drying treatment, that is, pre-freezing at -25℃ for 5 hours, and then drying under vacuum conditions at -25℃ for 25 hours.

[0056] S4. Separate the pulp and seeds of the tea branch mandarin fruit after step S3 to obtain tea branch mandarin pulp and tea branch mandarin seeds.

[0057] S5. The tangerine peel, pulp, and seeds of the tea branch mandarin orange are pulverized using low-temperature dry ultra-micro pulverization technology to obtain tangerine peel powder, pulp powder, and seed powder of the tea branch mandarin orange. The pulverization temperature is 4℃ and the pulverization time is 10min.

[0058] S6. Combine the powdered tangerine peel of tangerine peel, the powdered pulp of tangerine peel, and the powdered seeds of tangerine peel in a certain proportion to obtain tangerine peel ultrafine powder with anti-inflammatory effects.

[0059] In step S6, the compounded tea branch citrus ultrafine powder is sent into an irradiation chamber for irradiation sterilization for 30 minutes, and then the sterilized ultrafine powder is vacuum-packed with aluminum foil or tin foil.

[0060] The ultrafine powder of this embodiment was scanned by electron microscopy, and the results are as follows: Figure 1 As shown, from Figure 1 As can be seen from the above, the average particle size of the ultrafine powder obtained under the pulverization conditions in this embodiment is <20μm. These pulverization conditions and the average particle size can better ensure the optimal dissolution of effective components such as anti-inflammatory components and nutrients in the ultrafine powder of tea branch orange.

[0061] The anti-inflammatory components in the *Citrus reticulata* pulp powder, *Citrus reticulata* peel powder, and *Citrus reticulata* seed powder of this embodiment were detected by liquid chromatography. The contents of hesperidin in the *Citrus reticulata* peel powder were 4.32 mg / g, hesperidin in the *Citrus reticulata* pulp powder were 9.65 mg / g, and limonene in the *Citrus reticulata* seed powder were 19.05 mg / g. The results are as follows... Figure 2 As shown, Figure 2 Figure 1 shows the liquid chromatograms of the main anti-inflammatory components in the *Citrus aurantium* pulp powder, *Citrus aurantium* peel powder, and *Citrus aurantium* seed powder in Example 1. Figure A shows the liquid chromatogram of hesperidin in the *Citrus aurantium* pulp powder; Figure B shows the liquid chromatogram of hesperidin in the *Citrus aurantium* peel powder; and Figure C shows the liquid chromatogram of limonin in the *Citrus aurantium* seed powder. Figure 2 It can be seen that the main anti-inflammatory components in the tea branch mandarin orange pulp powder, tangerine peel powder, and seed powder are significantly different, and they need to be efficiently compounded to achieve better anti-inflammatory effects.

[0062] Example 2:

[0063] An anti-inflammatory ultrafine powder of tangerine peel contains the following raw material components by weight: 20 parts of tangerine peel powder, 50 parts of tangerine pulp powder, and 8 parts of tangerine seed powder; wherein, the tangerine peel powder contains 4.02 mg / g of hesperidin, the tangerine pulp powder contains 9.33 mg / g of hesperidin, and the tangerine seed powder contains 18.85 mg / g of limonene.

[0064] Among them, Chazhigan is a large red mandarin orange, which is harvested in December; Chazhigan tangerine peel powder is made from Chazhigan tangerine peel that is over three years old; Chazhigan pulp powder uses pulp including the pulp itself, the pith, and the white pith.

[0065] A method for preparing the anti-inflammatory ultrafine powder of tea branch orange described in this embodiment specifically includes the following steps:

[0066] S1. Separate the peel from the fruit of the tea branch mandarin orange. The peel is used to make dried peel of tea branch mandarin orange. The fruit is subjected to high-voltage pulse electric field treatment with an electric field strength of 20 kV / cm and a treatment time of 10 min.

[0067] S2. The tea branch citrus fruit body treated in step S1 is subjected to pressure differential puffing treatment. The puffing pressure is 0.1 MPa, the puffing temperature is 35℃, and the puffing time is 0.5h.

[0068] S3. The tea branch citrus fruit body after step S2 is subjected to vacuum freeze-drying treatment, that is, pre-freezing at -25℃ for 5 hours, and then drying under vacuum conditions at -25℃ for 20 hours.

[0069] S4. Separate the pulp and seeds of the tea branch mandarin fruit after step S3 to obtain tea branch mandarin pulp and tea branch mandarin seeds.

[0070] S5. The tangerine peel, pulp, and seeds of the tea branch mandarin orange are pulverized using low-temperature dry ultra-micro pulverization technology to obtain tangerine peel powder, pulp powder, and seed powder of the tea branch mandarin orange. The pulverization temperature is 2℃ and the pulverization time is 20min.

[0071] S6. Combine the powdered tangerine peel of tangerine peel, the powdered pulp of tangerine peel, and the powdered seeds of tangerine peel in a certain proportion to obtain tangerine peel ultrafine powder with anti-inflammatory effects.

[0072] In step S6, the compounded tea branch citrus ultrafine powder is sent into an irradiation chamber for irradiation sterilization for 30 minutes, and then the sterilized ultrafine powder is vacuum-packed with aluminum foil or tin foil.

[0073] The anti-inflammatory components in the *Citrus reticulata* pulp powder, *Citrus reticulata* peel powder, and *Citrus reticulata* seed powder of this embodiment were detected by liquid chromatography. The contents of hesperidin in the *Citrus reticulata* peel powder were 4.02 mg / g, the contents of hesperidin in the *Citrus reticulata* pulp powder were 9.33 mg / g, and the contents of limonene in the *Citrus reticulata* seed powder were 18.85 mg / g.

[0074] Example 3:

[0075] An anti-inflammatory ultrafine powder of tangerine peel contains the following raw material components by weight: 30 parts of tangerine peel powder, 50 parts of tangerine pulp powder, and 8 parts of tangerine seed powder. The tangerine peel powder contains 4.12 mg / g of hesperidin, the tangerine pulp powder contains 9.23 mg / g of hesperidin, and the tangerine seed powder contains 18.95 mg / g of limonene.

[0076] Among them, Chazhigan is a large red mandarin orange, which is harvested in December; Chazhigan tangerine peel powder is made from Chazhigan tangerine peel that is over three years old; Chazhigan pulp powder uses pulp including the pulp itself, the pith, and the white pith.

[0077] A method for preparing ultrafine powder of tea branch orange with anti-inflammatory effects, the specific steps are the same as in Example 1.

[0078] The anti-inflammatory ultrafine powder of tea branch orange prepared in Examples 2 and 3 has the same or similar technical effects as that in Example 1.

[0079] Comparative Example 1:

[0080] A compound tea branch mandarin orange ultrafine powder is prepared by using tea branch mandarin orange peel powder, tea branch mandarin orange pulp powder, and tea branch mandarin orange seed powder obtained in steps S1-S5 of the preparation method in Example 1, and then preparing the compound tea branch mandarin orange ultrafine powder of this comparative example in step S6. The only difference is that the amount of tea branch mandarin orange peel powder in the compound tea branch mandarin orange ultrafine powder of this comparative example is reduced. The specific raw material components and effects are compared as shown in Table 1.

[0081] Comparative Example 2:

[0082] A compound tea branch mandarin orange ultrafine powder is prepared by using tea branch mandarin orange peel powder, tea branch mandarin orange pulp powder, and tea branch mandarin orange seed powder obtained in steps S1-S5 of the preparation method in Example 1, and then preparing the compound tea branch mandarin orange ultrafine powder of this comparative example in step S6. The only difference is that the amount of tea branch mandarin orange pulp powder in the compound tea branch mandarin orange ultrafine powder of this comparative example is reduced. The specific effects are compared as shown in Table 1.

[0083] Comparative Example 3:

[0084] A compound tea branch mandarin orange ultrafine powder is prepared by using tea branch mandarin orange peel powder, tea branch mandarin orange pulp powder, and tea branch mandarin orange seed powder obtained in steps S1-S5 of the preparation method in Example 1, and then preparing the compound tea branch mandarin orange ultrafine powder of this comparative example in step S6. The only difference is that the amount of tea branch mandarin orange seed powder in the compound tea branch mandarin orange ultrafine powder of this comparative example is significantly increased. The specific raw material components and the comparison of effects are shown in Table 1.

[0085] Comparative Example 4:

[0086] A method for preparing compound tea branch mandarin orange ultrafine powder is basically the same as the method for preparing tea branch mandarin orange ultrafine powder with anti-inflammatory effects in Example 1. The only difference is that the tea branch mandarin orange fruit in Comparative Example 4 was not subjected to high-voltage pulse electric field treatment and pressure difference expansion treatment, but only vacuum freeze-drying treatment was used, that is, pre-freezing at -25℃ for 5h, and then drying under vacuum conditions at -25℃ for 40h. The specific treatment methods and effects are compared as shown in Table 1.

[0087] Comparative Example 5:

[0088] A method for preparing compound tea branch mandarin orange ultrafine powder is basically the same as the method for preparing tea branch mandarin orange ultrafine powder with anti-inflammatory effect in Example 1. The only difference is that the tea branch mandarin orange fruit in Comparative Example 5 was not subjected to pressure difference puffing treatment, but was only subjected to high voltage pulse electric field treatment for 10 min and pre-freezing at -25℃ for 5 h, and vacuum freeze drying at -25℃ for 25 h. The specific treatment methods and effects are compared as shown in Table 1.

[0089] Comparative Example 6:

[0090] A method for preparing compound tea branch mandarin orange ultrafine powder is basically the same as the method for preparing tea branch mandarin orange ultrafine powder with anti-inflammatory effects in Example 1. The only difference is that the tea branch mandarin orange fruit in Comparative Example 6 was not subjected to high-voltage pulse electric field treatment, but was only subjected to pressure difference puffing treatment for 0.5h and pre-freezing at -25℃ for 5h, and vacuum freeze-drying at -25℃ for 25h. The specific treatment methods and effects are compared as shown in Table 1.

[0091] Comparative Example 7:

[0092] A method for preparing compound tea branch orange ultrafine powder is basically the same as the method for preparing tea branch orange ultrafine powder with anti-inflammatory effect in Example 1. The only difference is that the electric field strength of the high voltage pulse electric field treatment in Comparative Example 7 is 35 kV / cm. The specific treatment method and effect comparison are shown in Table 1.

[0093] Comparative Example 8:

[0094] A method for preparing compound tea branch orange ultrafine powder is basically the same as the method for preparing tea branch orange ultrafine powder with anti-inflammatory effect in Example 1. The only difference is that the electric field strength of the high voltage pulse electric field treatment in Comparative Example 8 is 5 kV / cm. The specific treatment method and effect comparison are shown in Table 1.

[0095] Comparative Example 9:

[0096] A method for preparing compound tea branch and tangerine peel ultrafine powder is basically the same as the method for preparing tea branch and tangerine peel ultrafine powder with anti-inflammatory effect in Example 1. The only difference is that the expansion pressure of the differential expansion treatment in Comparative Example 9 is 0.15 MPa. The specific treatment method and effect comparison are shown in Table 1.

[0097] Comparative Example 10:

[0098] A method for preparing compound tea branch and tangerine peel ultrafine powder is basically the same as the method for preparing tea branch and tangerine peel ultrafine powder with anti-inflammatory effect in Example 1. The only difference is that the expansion pressure of the differential expansion treatment in Comparative Example 10 is 0.02 MPa. The specific treatment method and effect comparison are shown in Table 1.

[0099] Product efficacy test:

[0100] The anti-inflammatory efficacy of the ultrafine powder of *Citrus aurantium* prepared in Example 1 and various comparative examples was tested by establishing a rat colitis inflammation model. The specific test steps included:

[0101] (1) Establishment of a rat model of colitis: Eight rats were selected as the normal control group, and the remaining rats were used to establish a rat model of ulcerative colitis using trinitrobenzenesulfonic acid (TNBS);

[0102] (2) Rats in the normal control group were injected with 0.9% sodium chloride injection, while rats in the other treatment groups were given the corresponding tea branch orange ultrafine powder by gavage. The administration volume was 10 mL / kg, once a day, for 21 consecutive days.

[0103] (3) Measurement of colon length (the measurement of colon length has certain reference value for the treatment and symptom assessment of colitis, and is an important observation indicator in the study of ulcerative colitis): After the last administration, the rats were sacrificed, the colon was dissected and separated, and the colon length was accurately measured. The test results are shown in Table 1 and Figure 5 .

[0104] Table 1. Effects of different raw material components and processing methods on the anti-inflammatory effect of tea branch orange ultrafine powder.

[0105]

[0106] Table 2 Comparison of pro-inflammatory factors between Example 1 and Comparative Examples 4-6

[0107]

[0108] Combining Table 1 and Table 2, Figure 3 and Figure 5 It can be seen that different raw material components, processing methods and pulverization time have a significant impact on the nutrient dissolution rate and antioxidant properties of the whole fruit ultrafine powder of tea branch mandarin orange. The specific analysis is as follows: (1) By comparing Comparative Examples 1, 2, and 3 with Example 1, it can be clearly seen that different raw material ratios have a significant impact on its anti-inflammatory activity. The whole fruit ultrafine powder of tea branch mandarin orange with anti-inflammatory effects of the present invention has specific requirements for the ratio of tea branch mandarin orange peel powder, tea branch mandarin orange pulp powder and tea branch mandarin orange seed powder. The anti-inflammatory effect of the whole fruit ultrafine powder of tea branch mandarin orange prepared according to the ratio other than that of the present invention will be greatly reduced. For example, in Comparative Example 3, if the amount of tea branch mandarin orange peel powder and tea branch mandarin orange pulp powder is kept unchanged, when the amount of tea branch mandarin orange seed powder is greatly increased, the anti-inflammatory effect is reduced. It can be seen that the amount of tea branch mandarin orange seed powder is not better the higher it is, and too high a amount will have the opposite effect.

[0109] (2) By comparing Examples 4, 5, and 6 with Example 1, it can be clearly seen that the combination of high-voltage pulse electric field + differential pressure expansion + vacuum freeze-drying has a synergistic effect, which greatly helps to improve the anti-inflammatory effect and drying efficiency. Vacuum freeze-drying alone is time-consuming, has low drying efficiency, and consumes a lot of energy. Although the drying efficiency of high-voltage pulse electric field treatment + vacuum freeze-drying or differential pressure expansion treatment + vacuum freeze-drying is improved compared with vacuum freeze-drying alone, it is still far behind Example 1. Furthermore, the combination of high-voltage pulse electric field or differential pressure expansion with vacuum freeze-drying alone is not very efficient. The effect of this method on promoting the dissolution rate of bioactive substances still needs to be improved. Only by simultaneously using a high-voltage pulsed electric field, differential pressure expansion, and vacuum freeze drying can the dissolution of bioactive substances be maximized, achieving optimal antioxidant activity and anti-inflammatory effects. At the same time, it can significantly improve drying efficiency, saving energy and reducing consumption while also improving product quality. In addition, ordinary pulverization, pulverization time that is too short or too long will affect the antioxidant properties and dissolution rate of active substances in the product. This invention uses low-temperature ultrafine pulverization and optimized pulverization time to obtain the best antioxidant activity and dissolution rate of active substances.

[0110] (3) By comparing Examples 7, 8, 9, and 10 with Example 1, it can be clearly seen that excessively high or low electric field strength in high-voltage pulse electric field treatment, and excessively high or low puffing pressure in differential pressure puffing treatment, are not conducive to the dissolution and retention of bioactive components. An electric field strength greater than 30 kV / cm will cause loss of pigments, anti-inflammatory components, and nutrients, reducing the anti-inflammatory effect and increasing energy consumption, resulting in unnecessary waste. An electric field strength less than 10 kV / cm will cause insufficient dissolution of anti-inflammatory components and weaken the drying effect. A puffing pressure greater than 0.1 MPa will cause loss of anti-inflammatory components, leading to a reduction in the anti-inflammatory effect, loss of nutrients, and damage to pigments. A puffing pressure less than 0.05 MPa will cause insufficient dissolution of anti-inflammatory components and reduce drying efficiency. The extent of pigment damage can be seen from... Figure 3 It is clearly observed that Example 1 has a bright color, while Comparative Examples 7 and 9 are whitish, especially Comparative Example 9, which is significantly whiter. This indicates that higher puffing pressure has a greater destructive effect on pigments. Figure 5 The anti-inflammatory test results showed that the anti-inflammatory effect of the tea branch citrus ultrafine powder obtained after treatment in Examples 7 and 9 was significantly lower than that in Example 1. Figure 5 TNBS was a positive control for colitis without any anti-inflammatory treatment. Compared with TNBS, Example 1 showed a 25% increase in colon length, which also verified the superior anti-inflammatory effect of Example 1.

[0111] (4) Pro-inflammatory factors are a class of small molecule polypeptides synthesized and secreted by immune and non-immune cells of the body. These factors participate in inflammatory responses through various signaling pathways, promoting the recruitment, activation and proliferation of immune cells, as well as vasodilation and increased permeability of inflammatory sites, thereby triggering inflammatory responses. This invention also detected pro-inflammatory factors in Example 1, Comparative Examples 4-6, the normal group and the TNBS control group in a rat colitis inflammation model test. The results are shown in Table 2. Table 2 is a comparison table of pro-inflammatory factors in Example 1 of this invention and Comparative Examples 4-6. It can be seen from Table 2 that the pro-inflammatory factors in the treatment group of Example 1 of this invention are significantly lower than those in Comparative Examples 4-6 and the TNBS control group.

[0112] (5) Figure 4 This is a comparison chart of the total phenol content, vitamin C content, and antioxidant capacity of Example 1 and Comparative Examples 1, 2, 3, 7, and 9 of the present invention. It can be seen from the chart that Example 1 better promotes the dissolution of total phenols and vitamin C, significantly improves the scavenging rate of ABTS and DPPH free radicals, and has stronger antioxidant capacity.

[0113] (6) Through single-factor experiments, the optimal time for low-temperature ultrafine grinding was found to be 10 minutes, and the average particle size could reach 10μm~20μm, which can significantly improve the dissolution rate of nutrients. Compared with ordinary grinding, the low-temperature ultrafine grinding method used in this invention increased the total flavonoid content by 16%, the total phenol content by 13%, and the vitamin C content by 17%, and also improved the antioxidant activity. The ABTS scavenging rate and DPPH scavenging rate increased by 11% and 19%, respectively.

[0114] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention using the methods and techniques disclosed above, or modify them into equivalent embodiments with equivalent changes, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solutions of the present invention shall still fall within the protection scope of the technical solutions of the present invention.

Claims

1. A method for preparing ultrafine powder of tea branch orange with anti-inflammatory effects, characterized in that, Includes the following steps: S1. Separate the peel from the fruit body of the tea branch mandarin orange. The peel is used to make dried peel of tea branch mandarin orange. The fruit body is subjected to high-voltage pulse electric field treatment with an electric field strength of 10kV / cm to 30kV / cm and a treatment time of 10min to 30min. S2. The tea branch citrus fruit body treated in step S1 is subjected to pressure differential puffing treatment. The puffing pressure is 0.05 MPa to 0.1 MPa, the puffing temperature is 35℃ to 40℃, and the puffing time is 0.5h to 1h. S3. The tea branch citrus fruit body processed in step S2 is subjected to vacuum freeze-drying treatment. The vacuum freeze-drying treatment is to pre-freeze the tea branch citrus fruit body at -25℃ to -30℃ for 3h to 5h, and then dry it under vacuum conditions at -25℃ to -20℃ for 20h to 25h. S4. Separate the pulp and seeds of the tea branch mandarin fruit after step S3 to obtain tea branch mandarin pulp and tea branch mandarin seeds. S5. The tangerine peel, pulp and seeds of tea branch mandarin orange are pulverized using low-temperature dry ultra-micro pulverization technology. The pulverization temperature is 0℃~4℃ to obtain tangerine peel powder, pulp powder and seed powder of tea branch mandarin orange. S6. Combine the powdered tangerine peel of tangerine peel, the powdered pulp of tangerine peel, and the powdered seeds of tangerine peel in a certain proportion to obtain tangerine peel ultrafine powder with anti-inflammatory effects. The tea branch citrus ultrafine powder is composed of the following raw material components in parts by weight: 20 parts of dried tangerine peel powder (from tea branch mandarin orange) The content of norepinephrine in the tangerine peel powder of the tea branch orange is 4.32 mg / g; 30 portions of tea branch mandarin orange pulp powder The content of hesperidin in the tea branch mandarin fruit pulp powder is 9.65 mg / g; 4 parts of tea branch mandarin fruit seed powder The content of limonene in the tea branch mandarin fruit seed powder is 19.05 mg / g.

2. The method for preparing the anti-inflammatory ultrafine powder of tea branch orange according to claim 1, characterized in that, In step S5, the pulverization time is 10 min to 30 min.

3. The method for preparing the anti-inflammatory ultrafine powder of tea branch orange according to claim 1 or 2, characterized in that, Step S6 also includes irradiating the ultrafine powder of tea branch orange for 30 to 40 minutes, and then vacuum packaging the sterilized ultrafine powder with aluminum foil or tin foil.

4. The method for preparing the anti-inflammatory ultrafine powder of *Citrus reticulata* as described in any one of claims 1 to 3.

5. The anti-inflammatory ultrafine powder of tea branch orange according to claim 4, characterized in that, Tea-branch mandarin oranges are large red mandarin oranges, which are harvested from November to December each year.

6. The anti-inflammatory ultrafine powder of tea branch orange according to claim 5, characterized in that, The tea branch tangerine peel powder is made from tea branch tangerine peel that is over three years old.

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