Momordica grosvenori polysaccharide iron, and preparation method and application thereof

Abstract

The invention discloses momordica grosvenori polysaccharide iron as well as a preparation method and application thereof, and belongs to the technical field of medicine preparation. The preparation method of the momordica grosvenori polysaccharide iron comprises the following steps: mixing momordica grosvenori polysaccharide, sodium citrate and water to obtain a mixed solution; dropwise adding a sodium hydroxide solution and a ferric chloride solution into the mixed solution until precipitate appears, and then reacting to obtain the momordica grosvenori polysaccharide iron. According to the invention, the iron element is compounded with the siraitia grosvenorii polysaccharide to obtain the siraitia grosvenorii polysaccharide iron with higher iron content, so that the siraitia grosvenorii polysaccharide iron not only has the effect of reducing blood sugar, but also has a good iron supplementing effect, can be used for preparing medicines or health-care products for supplementing iron and reducing blood sugar, and provides a reference basis for the application of the siraitia grosvenorii polysaccharide iron in the fields of medicines and health-care products.

Description

Technical Field

[0001] The invention belongs to the technical field of drug preparation, and more specifically relates to a kind of Momordica grosvenori polysaccharide iron and a preparation method and application thereof. Background Art

[0002] Monk fruit is a Chinese medicinal material that can be used as both medicine and food. It has the effects of relieving cough, clearing away heat, and moistening the intestines. It can be antibacterial and anti-inflammatory, anti-tumor, regulate the immune system, and prevent and treat cardiovascular diseases. Monk fruit polysaccharide is an important active ingredient. Monk fruit polysaccharide is an acidic polysaccharide. The molecular weight is mostly 1.93×10 3 kDa. The glycosidic bond connection mode is based on (1→4) linked galactose, (1→4) linked galactosaldehyde and (1→3,6) linked glucose as the main chain.

[0003] Polysaccharide iron complex is composed of polysaccharide and trivalent iron complex. When used as an iron supplement, it has the advantages of stable structure and low irritation to the gastrointestinal tract. While playing the role of iron supplement, it also has the effects of regulating blood sugar, lowering blood pressure, promoting blood circulation and immunomodulation. The use of polysaccharide iron complex for the treatment of iron deficiency anemia is a hot topic in current research. However, the existing polysaccharide iron complex does not have a good effect on regulating blood sugar, which limits its application in the preparation of hypoglycemic drugs, and no relevant reports on the preparation of polysaccharide iron with monk fruit polysaccharide have been found. Summary of the invention

[0004] The purpose of the present invention is to provide a kind of Momordica grosvenori polysaccharide iron and its preparation method and application, so as to solve the problems existing in the above-mentioned prior art, realize the preparation of Momordica grosvenori polysaccharide iron, make it have both hypoglycemic effect and good iron supplement effect, and can be used for preparing iron supplement, blood sugar reducing medicine and health care product.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] One of the technical solutions of the present invention is to provide a method for preparing Momordica grosvenori polysaccharide iron, comprising the following steps:

[0007] Mix Momordica grosvenori polysaccharide, sodium citrate and water to obtain a mixed solution; add sodium hydroxide solution and ferric chloride solution dropwise to the mixed solution until precipitation stops, and then react to obtain the Momordica grosvenori polysaccharide iron.

[0008] The present invention first adds sodium citrate to Momordica polysaccharide, and then prepares Momordica polysaccharide iron under the action of sodium hydroxide and ferric chloride. During the reaction process, sodium citrate participates in the formation of the complex. Sodium citrate can not only complex iron ions, improve the iron content in the obtained Momordica polysaccharide iron, but also help to form a stable polysaccharide-citric acid-iron core complex, ensuring the stability and quality of the final product; sodium citrate is first converted into citric acid during the reaction process, and citric acid is then mixed into the complex in a certain proportion. Citric acid not only acts as a reactant but also can play the role of a catalyst. This is because there is a relatively excessive amount of citric acid in the reaction solution, and iron is easily complexed. Within the appropriate pH value range, ferric citrate is converted into citric acid polymerized iron, and a large amount of citric acid is freed again, and the above reaction is continued. During the reaction process, sodium hydroxide is mainly used to adjust the pH value of the reaction system. By adding sodium hydroxide drop by drop, the reaction process can be controlled to ensure the smooth progress of the reaction; ferric chloride is a key raw material in the preparation process of polysaccharide iron, providing iron elements to ensure that the Momordica polysaccharide iron is finally prepared.

[0009] The present invention prepares the Momordica polysaccharide iron by first adding sodium citrate to the Momordica polysaccharide, and then dripping sodium hydroxide and ferric chloride. The principle of the process addition order is: first provide a reaction environment for the polysaccharide, and then introduce iron ions for reaction. If the order is reversed, the local concentration of iron ions will be too high, which is not conducive to the formation of a uniform polysaccharide iron complex, and even precipitation will occur to affect product quality.

[0010] Preferably, the mass ratio of the Momordica grosvenori polysaccharide to sodium citrate is 1-3:1; the mass volume ratio of the sodium citrate to water is 1 g:28-32 mL.

[0011] The invention prepares high-iron-content Momordica polysaccharide iron with hypoglycemic effect by controlling the dosage ratio of Momordica polysaccharide and sodium citrate; when the dosage ratio is higher than the upper limit, the selectivity of sodium citrate will be changed, resulting in the generation of different products or by-products, thereby resulting in reduced iron content and reduced hypoglycemic effect; when the dosage ratio is lower than the lower limit, the reaction cannot be effectively promoted, resulting in reduced reaction efficiency, prolonged reaction time, and even incomplete reaction, resulting in reduced iron content and reduced hypoglycemic effect.

[0012] Preferably, the dropping speed of the ferric chloride solution is 0.033-0.1 g / min.

[0013] The present invention can ensure that the product has high yield and purity by controlling the dropping speed of the ferric chloride solution. If the dropping speed of the ferric chloride solution is too fast, it will cause the trivalent iron ions (Fe 3+ ) concentration is too high in an instant, high concentration Fe 3+It reacts violently with water and hydrolyzes to produce a large amount of iron hydroxide. These rapidly generated iron hydroxide particles do not have time to form colloidal particles with a particle size of 1 to 100 nm, but instead aggregate to form larger particles. When the particle diameter exceeds 100 nm, a precipitate is formed instead of a colloid. If the droplet acceleration of the ferric chloride solution is too slow, the reaction is incomplete in the local area, resulting in uneven formation of colloidal particles, with fewer colloidal particles formed in some areas and relatively more in other areas, affecting the consistency of the entire iron hydroxide colloidal system. The unstable iron hydroxide colloidal system weakens the protective effect of the colloid, and iron ions are more likely to react with oxygen in the air, causing product deterioration.

[0014] Preferably, the mass fraction of the sodium hydroxide solution is 18-22%; the concentration of the ferric chloride solution is 1.5-2.2 mol / L.

[0015] The present invention controls the concentration of ferric chloride solution. If the concentration of ferric chloride is too high, the iron ions (Fe 3+ ) is too much, the hydrolysis reaction will proceed rapidly, generating a large amount of iron hydroxide. These iron hydroxide particles will not have time to form colloidal particles of a size range (1 to 100 nm), but will aggregate to form larger particles, eventually leading to precipitation. If the concentration of ferric chloride is too low, the number of iron ions is relatively small, the hydrolysis reaction proceeds slowly, and it is difficult to form a sufficient number of iron hydroxide colloidal particles in a short time, resulting in difficulty in colloid formation. The unstable iron hydroxide colloidal system weakens the protective effect of the colloid, and the iron ions are more likely to react with oxygen in the air, causing the product to deteriorate.

[0016] Preferably, the sodium hydroxide is added dropwise to make the pH value of the mixed solution be 7-9.

[0017] The present invention controls the addition of sodium hydroxide to ensure that the pH value of the reaction system is 7 to 9. When the pH value is too high, the hydroxide ions (OH - ) concentration increases significantly. This will accelerate the formation of iron hydroxide, and the generated iron hydroxide particles will grow rapidly. These larger particles tend to aggregate together to form a precipitate rather than a colloid. When the pH value is too low, the trivalent iron ion (Fe 3+ ) exists mainly in the form of hydrated ions, and the hydrolysis reaction is inhibited, which slows down the formation of iron hydroxide. The unstable iron hydroxide colloidal system weakens the protective effect of the colloid, and the iron ions are more likely to react with oxygen in the air, causing the product to deteriorate.

[0018] Preferably, the reaction temperature is 65-75° C., and the reaction time is 55-65 min.

[0019] The present invention prepares the Momordica polysaccharide iron with high iron content having hypoglycemic effect by controlling the reaction temperature and time; when it is higher than the upper limit of the temperature and time, the iron ion will undergo redox reaction and be reduced to low-valent iron ion, thereby causing the effective iron content to decrease and the hypoglycemic effect to decrease; when it is lower than the lower limit of the temperature and time, the reaction rate will be slowed down, and the reaction of iron ion and polysaccharide may not be fully carried out, resulting in a limited number of iron ions bonded to the polysaccharide, and even the situation of weak bonding occurs, which easily causes the iron ion to fall off in the subsequent processing process, thereby reducing the effective iron content and reducing the hypoglycemic effect. Under the preferred temperature and reaction time, the effective iron content is the highest, and the polysaccharide iron has a good hypoglycemic effect.

[0020] Preferably, after the reaction is completed, the method further comprises the steps of centrifuging, dialysis, alcohol precipitation and freeze-drying the obtained product in sequence.

[0021] Preferably, the centrifugal speed is 4000-5000 r / min, and the centrifugal time is 8-12 min; the molecular weight cutoff of the dialysis bag used for dialysis is 3300-3600 Da, and the dialysis time is 20-25 h; the freeze-drying temperature is -50--40°C, and the freeze-drying time is 12 h.

[0022] Furthermore, the alcohol precipitation comprises: placing the dialyzed product in an alcohol solvent and then collecting the precipitate by centrifugation.

[0023] The second technical solution of the present invention: providing Momordica grosvenori polysaccharide iron prepared by the preparation method.

[0024] The third technical solution of the present invention is to provide the application of the Momordica grosvenori polysaccharide iron in the preparation of iron supplementation, blood sugar reduction medicine or health care product.

[0025] The present invention discloses the following technical effects:

[0026] 1. The present invention compounds iron with Momordica grosvenori polysaccharide to obtain Momordica grosvenori polysaccharide iron with a high iron content, so that it has both a hypoglycemic effect and a good iron supplementation effect, and can be used to prepare iron supplementation, blood sugar reduction drugs or health products;

[0027] 2. The present invention provides a reference for the application of Momordica grosvenori polysaccharide iron in the fields of medicine and health care products. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 is the iron content of Momordica grosvenori polysaccharide iron at different temperatures in Example 1;

[0029] Figure 2 The iron content of Momordica grosvenori polysaccharide iron under different system pH conditions in Example 2;

[0030] Figure 3The iron content of Momordica grosvenori polysaccharide iron under different mass ratios of Momordica grosvenori polysaccharide to sodium citrate in Example 3;

[0031] Figure 4 This is a graph showing the inhibitory effects of commercially available acarbose, monk fruit polysaccharide obtained in Example 4, and monk fruit polysaccharide iron on α-amylase;

[0032] Figure 5 This is a graph showing the inhibitory effects of commercially available acarbose, monk fruit polysaccharide obtained in Example 4, and monk fruit polysaccharide iron on α-glucosidase;

[0033] Figure 6 To determine the iron content in commercially available standard monk fruit polysaccharide iron using the o-phenanthroline method. DETAILED DESCRIPTION

[0034] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0035] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0036] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0037] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0038] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0039] The present invention first describes the raw materials and the determination methods used in the following embodiments and application examples:

[0040] 1. Raw materials:

[0041] Momordica grosvenori polysaccharide was purchased from Aladdin (Shanghai) Co., Ltd.

[0042] Commercially available acarbose was purchased from Aladdin (Shanghai) Co., Ltd.

[0043] Other raw materials are all commercially available products (commonly available commercial products are all acceptable) unless otherwise specified.

[0044] 2. Determination method:

[0045] Determination of iron content in Momordica grosvenori polysaccharide:

[0046] (1) Drawing of standard curve:

[0047] The iron content in commercially available Momordica polysaccharide iron samples was determined using the o-phenanthroline method. The standard curve is shown in Figure 6 As shown, the regression equation is: Y = 0.0187X + 0.0074 (R 2 =0.999).

[0048] (2) Determination of iron content in Momordica grosvenori polysaccharide iron:

[0049] Weigh 1 mL of 0.08 mg / mL monk fruit polysaccharide iron sample, add 2 mL of 10 wt% ascorbic acid and 2.5 mL of 0.1 wt% o-phenanthroline solution, shake thoroughly, dilute to 10 mL with water, and place in a 37°C water bath for 10 min. Then measure the absorbance of the sample solution at a wavelength of 510 nm, substitute the result into the iron content standard curve, and calculate the iron content of monk fruit polysaccharide iron.

[0050] Example 1

[0051] Verify the effect of different reaction temperatures on the iron content of Momordica grosvenori polysaccharide iron:

[0052] Weigh Momordica polysaccharide and sodium citrate in a mass ratio of 2:1, dissolve with distilled water (the mass volume ratio of sodium citrate and distilled water is 1g:30mL), divide the solution into 5 parts, heat in a water bath at 50°C, 60°C, 70°C, 80°C and 90°C and stir evenly. Slowly add 2mol / L ferric chloride solution at a rate of 0.1g / min, and adjust the pH value of the reaction system with 20wt% sodium hydroxide solution to control the pH of the reaction system to 8. Stop adding ferric chloride solution and sodium hydroxide solution when a reddish-brown insoluble precipitate appears in the solution, then continue heating for 1h in a water bath environment at the corresponding temperature, centrifuge at a speed of 4500r / min for 10min and separate to obtain a supernatant, dialyze the supernatant for 24h with a dialysis bag with a molecular weight cutoff of 3500Da, mix the dialyzed solution with ethanol for alcohol precipitation and centrifuge, take the solid product and freeze-dry it at -50°C for 12h to obtain Momordica polysaccharide iron.

[0053] The iron content of each of the Momordica polysaccharide iron samples obtained in this example was measured according to the determination method of the iron content of Momordica polysaccharide iron. The results are as follows: Figure 1 shown.

[0054] Figure 1 is the iron content of Momordica grosvenori polysaccharide iron at different temperatures in Example 1. Figure 1 It can be seen that when the reaction temperature is 70°C, the iron content of the monk fruit polysaccharide iron sample is the highest.

[0055] Example 2

[0056] Verify the effect of different reaction system pH values ​​on the iron content of Momordica grosvenori polysaccharide iron:

[0057] According to the mass ratio of 2: 1, weigh Momordica polysaccharide and sodium citrate, dissolve with distilled water (the mass volume ratio of sodium citrate and distilled water is 1g: 30mL), divide the solution into 5 parts, heat in 70 ℃ water bath and stir evenly. The pH value of each reaction system is adjusted to 6, 7, 8, 9 and 10 respectively with 20wt% sodium hydroxide solution, and then 2mol / L ferric chloride solution is slowly added dropwise at a speed of 0.1g / min. Stop adding ferric chloride solution and sodium hydroxide solution dropwise when reddish brown insoluble precipitate appears in the solution, then continue to heat for 1h in a water bath environment of corresponding temperature, centrifuge at a speed of 4500r / min for 10min and separate to obtain supernatant, dialyze the supernatant for 24h with a dialysis bag with a molecular weight cutoff of 3500Da, mix the dialyzed solution with ethanol for alcohol precipitation and centrifuge, take the solid product and freeze-dry for 12h at -50 ℃ to obtain Momordica polysaccharide iron.

[0058] The iron content of each of the Momordica polysaccharide iron samples obtained in this example was measured according to the determination method of the iron content of Momordica polysaccharide iron. The results are as follows: Figure 2 shown.

[0059] Figure 2 is the iron content of Momordica grosvenori polysaccharide iron under different system pH conditions in Example 2. Figure 2 It can be seen that when the pH value of the reaction system is 7, the iron content of the monk fruit polysaccharide iron sample is the highest.

[0060] Example 3

[0061] Verify the effect of different mass ratios of Momordica grosvenori polysaccharides and sodium citrate on the iron content of Momordica grosvenori polysaccharide iron:

[0062] Weigh Momordica polysaccharide and sodium citrate in a mass ratio of 1:1, 2:1, 3:1, 4:1 and 5:1, respectively, dissolve them in distilled water (the mass volume ratio of sodium citrate and distilled water is 1g:30mL), divide the solution into 5 parts, heat them in a water bath at 70°C and stir them evenly. Slowly add 2mol / L ferric chloride solution at a rate of 0.1g / min, and adjust the pH value of the reaction system with 20wt% sodium hydroxide solution to control the pH of the reaction system to 8. Stop adding ferric chloride solution and sodium hydroxide solution when a reddish-brown insoluble precipitate appears in the solution, then continue heating for 1h in a water bath environment at the corresponding temperature, centrifuge at a speed of 4500r / min for 10min and separate to obtain a supernatant, dialyze the supernatant for 24h with a dialysis bag with a molecular weight cutoff of 3500Da, mix the dialyzed solution with ethanol for alcohol precipitation and centrifuge, take the solid product and freeze-dry it at -50°C for 12h to obtain Momordica polysaccharide iron.

[0063] The iron content of each of the Momordica polysaccharide iron samples obtained in this example was measured according to the determination method of the iron content of Momordica polysaccharide iron. The results are as follows: Figure 3 shown.

[0064] Figure 3 is the iron content of Momordica grosvenori polysaccharide iron under different mass ratios of Momordica grosvenori polysaccharide to sodium citrate in Example 3. Figure 3 It can be seen that when the mass ratio of monk fruit polysaccharide to sodium citrate is 2:1, the iron content of the monk fruit polysaccharide iron sample is the highest.

[0065] Example 4

[0066] According to the verification results of Examples 1 to 3, the experiment was designed using DesignExpert software according to the Box-Behnken design principle, and the mass ratio of Momordica polysaccharide iron to sodium citrate, the reaction temperature and the pH value of the reaction system were selected for setting the experimental factors and levels. According to the model analysis, the optimal preparation parameters of Momordica polysaccharide iron were obtained, and the specific preparation process was determined according to the obtained parameters as follows:

[0067] Weigh Momordica polysaccharide and sodium citrate in a mass ratio of 2:1, dissolve with distilled water (the mass volume ratio of sodium citrate and distilled water is 1g:30mL), heat the solution in a water bath at a temperature of 60°C and stir evenly. Slowly drop 2mol / L ferric chloride solution at a rate of 0.1g / min, and adjust the pH value of the reaction system with 20wt% sodium hydroxide solution to control the pH of the reaction system to 8. Stop dropping ferric chloride solution and sodium hydroxide solution when a reddish-brown insoluble precipitate appears in the solution, then continue heating in a water bath environment of the corresponding temperature for 1h, centrifuge at a speed of 4500r / min for 10min and separate to obtain a supernatant, dialyze the supernatant for 24h with a dialysis bag with a molecular weight cutoff of 3500Da, mix the dialyzed solution with ethanol for alcohol precipitation and centrifuge, take the solid product and freeze-dry it at -50°C for 12h to obtain Momordica polysaccharide iron.

[0068] The iron content of the Momordica grosvenori polysaccharide iron sample obtained in this example was measured according to the determination method of the iron content of Momordica grosvenori polysaccharide iron, and the iron content was 28.73%.

[0069] Application Example 1

[0070] Verification of the inhibitory effects of commercially available acarbose, the Momordica polysaccharide obtained in Example 4, and the Momordica polysaccharide iron obtained in Example 4 on α-amylase:

[0071] Commercially available acarbose, the monk fruit polysaccharide obtained in Example 4, and the monk fruit polysaccharide iron obtained in Example 4 were prepared into solutions of different concentrations, namely 0.3 mg / mL, 0.6 mg / mL, 0.9 mg / mL, 1.2 mg / mL and 1.5 mg / mL, and the concentration of the α-amylase solution was 5 U / mL. 0.4 mL of sample solution was mixed with an equal volume of α-amylase solution and incubated at 37°C for 20 min, then 0.4 mL of 5 wt% starch solution was added and mixed for 5 min, 1 mL of 2 mol / L HCl solution was added to terminate the reaction, 0.2 mL of iodine solution was added for color development, and the OD value was measured at 660 nm (A1), background control group A2: no α-amylase was added, blank group A3: no sample solution (commercially available acarbose, Momordica polysaccharide obtained in Example 4, Momordica polysaccharide iron obtained in Example 4) was added, blank control group A4: no sample solution (commercially available acarbose, Momordica polysaccharide obtained in Example 4, Momordica polysaccharide iron obtained in Example 4) was added, and water of equal volume to the sample solution was added. Then the inhibition rate of α-amylase was calculated according to formula (1), and the results are as follows: Figure 4 shown.

[0072]

[0073] Figure 4 The figure shows the inhibitory effect of commercially available acarbose, monk fruit polysaccharide obtained in Example 4, and monk fruit polysaccharide iron on α-amylase. Figure 4 It can be seen that as the concentration of the monk fruit polysaccharide iron sample continues to increase, the inhibition rate of α-amylase gradually increases. When the mass concentration is 1.5 mg / mL, the inhibition rate of α-amylase reaches the maximum value, that is, the inhibition rate of monk fruit polysaccharide iron on α-amylase is 45.59%. This shows that monk fruit polysaccharide iron has a good inhibitory effect on α-amylase.

[0074] Application Example 2

[0075] Verification of the inhibitory effects of commercially available acarbose, the Momordica polysaccharide obtained in Example 4, and the Momordica polysaccharide iron obtained in Example 4 on α-glucosidase:

[0076] Commercially available acarbose, the monk fruit polysaccharide obtained in Example 4, and the monk fruit polysaccharide iron obtained in Example 4 were prepared into solutions of different concentrations, namely 10 μg / mL, 20 μg / mL, 40 μg / mL, 60 μg / mL, 80 μg / mL and 100 μg / mL, and the concentration of the α-glucosidase solution was 5 U / mL. After 50 μL of sample solution and an equal volume of α-glucosidase were mixed evenly, the mixture was incubated at 37°C for 15 min, 50 μL of p-nitrophenyl-β-D-galactoside (PNPG) solution was added, and the mixture was reacted at 37°C for 30 min, 50 μL of saturated sodium carbonate solution was added to terminate the reaction, and the OD value was measured at 405 nm (A1), background control group A2: no α-glucosidase was added, blank group A3: no sample solution (commercially available acarbose, Momordica polysaccharide obtained in Example 4, Momordica polysaccharide iron obtained in Example 4) was added, blank control group A4: no sample solution (commercially available acarbose, Momordica polysaccharide obtained in Example 4, Momordica polysaccharide iron obtained in Example 4) was added, and water of an equal volume to the sample solution was added. Then, the inhibition rate of α-glucosidase was calculated according to formula (2), and the results were as follows: Figure 5 shown.

[0077]

[0078] Figure 5 The figure shows the inhibitory effect of commercially available acarbose, monk fruit polysaccharide obtained in Example 4, and monk fruit polysaccharide iron on α-glucosidase. Figure 5 It can be seen that as the sample concentration continues to increase, the inhibition rate of α-glucosidase gradually increases. When the mass concentration is 100 μg / mL, the inhibition rate of monk fruit polysaccharide iron on α-glucosidase is 32.45%. Figure 5 It can be seen that the Momordica grosvenori polysaccharide iron prepared by the present invention has a good inhibitory effect on α-glucosidase.

[0079] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0080] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing Momordica grosvenori polysaccharide iron, characterized in that: The steps include: Mix Momordica grosvenori polysaccharide, sodium citrate and water to obtain a mixed solution; add sodium hydroxide solution and ferric chloride solution dropwise to the mixed solution until precipitation stops, and then react to obtain the Momordica grosvenori polysaccharide iron.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the Momordica grosvenori polysaccharide to sodium citrate is 1 to 3:1; and / or the mass volume ratio of the sodium citrate to water is 1 g: 28 to 32 mL.

3. The preparation method according to claim 1, characterized in that: The dropping speed of the ferric chloride solution is 0.033 g / min to 0.1 g / min.

4. The preparation method according to claim 1, characterized in that: The mass fraction of the sodium hydroxide solution is 18-22%; and / or the concentration of the ferric chloride solution is 1.5-2.2 mol / L.

5. The preparation method according to claim 1, characterized in that: The sodium hydroxide solution is added dropwise to make the pH value of the mixed solution 7-9.

6. The preparation method according to claim 1, characterized in that: The reaction temperature is 65-75° C., and the reaction time is 55-65 min.

7. The preparation method according to claim 1, characterized in that: After the reaction is completed, the steps of centrifuging, dialysis, alcohol precipitation and freeze drying the obtained product are further included.

8. The preparation method according to claim 7, characterized in that: The centrifugal speed is 4000-5000 r / min, and the centrifugal time is 8-12 min; the molecular weight cutoff of the dialysis bag used for dialysis is 3300-3600 Da, and the dialysis time is 20-25 h; the freeze-drying temperature is -50--40° C., and the freeze-drying time is 12 h.

9. Momordica grosvenori polysaccharide iron prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the Momordica grosvenori polysaccharide iron according to claim 9 in the preparation of iron supplementation, blood sugar reduction drugs or health products.

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