New application of penthorum chinense pursh flavone extract in resisting grease oxidation

Abstract

The invention discloses a novel application of a penthorum chinense pursh flavone extract in resisting grease oxidation, and belongs to the field of food additives. The invention particularly relates to a novel application of a penthorum chinense pursh flavone extract in resisting grease oxidation. Experimental results show that penthorum chinense pursh flavone can significantly reduce the peroxide value and acid value of grease and has an anti-oxidation effect on the grease. As a grease antioxidant, the penthorum chinense pursh flavone extract has a relatively wide application prospect, and the application range of penthorum chinense pursh is expanded.

Description

1. Technical Field

[0001] The invention relates to a new use of a flavonoid extract of Herba Aspergillus, in particular to a new use of the flavonoid extract of Herba Aspergillus in anti-lipid oxidation, and belongs to the field of food additives. 2. Background Technology

[0002] Edible oils and fats are an important part of human diet. Oils and fats are very easy to oxidize and become rancid during storage. Oxidative rancidity will not only cause oils and fats to fade and change color, destroy vitamins and other nutrients in the oils and fats, reduce the sensory quality and nutritional value of the oils and fats, but also increase the burden on the liver and affect human health. Adding antioxidants to oils and fats is the most effective way to prevent oxidative rancidity of oils and fats.

[0003] According to their sources, oil antioxidants are divided into synthetic oil antioxidants and natural oil antioxidants. Synthetic oil antioxidants are mainly tert-butyl 4-hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ) and 2,6-di-tert-butyl-p-cresol (BHT) and other antioxidants. Synthetic oil antioxidants have the characteristics of strong anti-oil oxidation activity, low price, high temperature resistance and stable performance. They are widely used in edible oils and fats, but synthetic oil antioxidants have potential safety hazards to the human body. Long-term intake will affect physical health and may even cause teratogenicity, carcinogenicity and some chronic diseases. They have been banned or restricted in developed countries such as Europe, the United States and Japan. As people's awareness of food safety increases, natural antioxidants have gradually attracted widespread attention due to their low toxicity. Therefore, the gradual replacement of synthetic antioxidants by natural antioxidants will be a future development trend.

[0004] The dried aerial part of Penthorum chinense Pursh, a plant of the genus Penthorum of the family Saxifragaceae, is a medicinal and edible plant with unique curative effects on liver diseases. It is widely used in modern clinics to treat various types of hepatitis, cholecystitis, fatty liver and other diseases. Flavonoid compounds are the main components of Penthorum chinense Pursh, and the total flavonoid content in Penthorum chinense Pursh is 5.01% (calculated as pyrocatechol). The flavonoid extract of Penthorum chinense Pursh has antibacterial, anti-inflammatory, liver protection and other effects, but the flavonoid extract of Penthorum chinense Pursh as a lipid antioxidant has not been reported. III. Summary of the invention

[0005] The technical solution of the present invention is to provide a new use of the flavonoids extract of the herb to resist lipid oxidation.

[0006] The invention provides application of the herbaceous flavonoids extract in resisting lipid oxidation.

[0007] The flavonoid extract of Herba Lycopodii is prepared by the following steps:

[0008] (1) Crude extraction: Take an appropriate amount of 4-sieve flavonoids powder, add 10-30 times the amount of 35%-75% ethanol solution, heat and reflux for extraction 2-3 times, each time for 1.0-3.0 hours, filter, combine the filtrate, concentrate under reduced pressure, and dry to obtain the flavonoids crude extract of flavonoids ...

[0009] (2) Purification: The crude extract of the Herba Lycopodii obtained in step (1) is prepared into a 2.0-5.0 mg / ml solution with distilled water, and subjected to polyamide column chromatography with a sample loading of 3.0-5.0 BV. The extract is first washed with 20-40 BV of water until the ninhydrin reaction is negative, and then eluted with 5-20 BV of 55-75% ethanol at a pH of 7-9. The eluate is collected, concentrated under reduced pressure, and dried to obtain the Herba Lycopodii flavonoids extract.

[0010] The total flavonoid content of the flavonoid extract of the herb was measured by ultraviolet spectrophotometry to be 20-52% (calculated as pyrocalyx).

[0011] The preferred solution in step (1) is to extract the yellow grass with 20 times the amount of 55% ethanol under heating and reflux twice, each extraction time is 2.0 hours, filter, combine the filtrate, concentrate under reduced pressure, and dry.

[0012] The preferred scheme in step (2) is as follows: the crude extract of the Herba Lycopodii obtained in the preferred scheme in step (1) is prepared into a 5.0 mg / ml solution with distilled water, and column chromatography is performed with a 60-90 mesh polyamide, with a sample volume of 3.5 BV. The extract is first washed with 25 BV of water until the ninhydrin reaction is negative, and then eluted with 10 BV of 75% ethanol with a pH value of 8. The eluate is collected, concentrated under reduced pressure, and dried to obtain the Herba Lycopodii flavonoids extract.

[0013] The oil of the present invention is edible oil such as peanut oil, soybean oil, rapeseed oil, corn oil, sunflower oil, blended oil, lard, etc. The experimental results show that the flavonoids extract of the herb can reduce the peroxide value and acid value of oil, and has the effect of resisting oil oxidation.

[0014] The invention expands the application scope of the herb and provides a basis for the herb flavonoid extract to be used in resisting lipid oxidation. 4. Specific implementation methods

[0015] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0016] Example 1 Extraction and purification of flavonoids from Herba Lycopodii

[0017] Take 100g of the powder of the herb Hummingwort passed through a No. 4 sieve, heat and reflux and extract twice with 20 times the amount of 55% ethanol, each extraction for 2.0h, filter, combine the filtrate, concentrate under reduced pressure, and dry to obtain 20g of the crude extract of the herb Hummingwort flavonoids, and the total flavonoid content of the herb Hummingwort in the crude extract is 15.35%; select 60-90 mesh polyamide for column chromatography, prepare the crude extract of the herb Hummingwort flavonoids into a loading solution with a concentration of 5.0mg / mL, and the loading volume is 3.5BV. First wash with 25BV of water until the ninhydrin reaction is negative, and then elute with 10BV of 75% ethanol with a pH value of 8, collect the eluate, concentrate under reduced pressure, and dry to obtain 4.01g of the herb Hummingwort flavonoids extract, and the total flavonoid content in the extract is 50.1%.

[0018] Example 2 Anti-lipid oxidation effect of flavonoids extract of Herba Lycopodii on edible oil

[0019] 1 Experimental methods

[0020] Soybean oil, blended oil, sunflower oil, corn oil, lard and other five edible oils were set to 7 portions, each 80g, placed in a 150mL stoppered conical bottle. Each edible oil was added with 0, 0.01, 0.02, 0.04, 0.08, 0.16% of the flavonoid extract of the yellow grass according to the mass percentage of oil, ultrasonicated for 10min, fully mixed, and stored in a constant temperature and light-proof drying oven at 60±1℃. The position in the oven was changed and shaken every 12h. The peroxide value (POV) was determined according to GB 5009.227-2016 at 0, 2, 4, 6, 8, 10, 12, and 14d, and the acid value was determined according to GB 5009.229-2016. The results were repeated 3 times, and the average of each value was taken for statistical analysis.

[0021] 2 Experimental results

[0022] 2.1 Effect of flavonoids extract from Rhizoma Coptidis on the peroxide value and acid value of soybean oil

[0023] The experimental results are shown in Table 1 and Table 2. The results in Table 1 show that the POV of each group of soybean oil increases with the extension of storage time. From the second day, the addition of 0.02, 0.04, 0.08 and 0.16% of the flavonoids extract of the herb was significantly reduced or (P < 0.05, P < 0.01 or P < 0.001) compared with the blank group on the same day. The peroxide value of soybean oil with a mass fraction of 0.16% of the flavonoids extract of the herb was the lowest; from the eighth day, the addition of 0.08% and 0.16% of the flavonoids extract of the herb was significantly reduced or (P < 0.01 or P < 0.001) compared with the blank group on the same day. The acid value of soybean oil with a mass fraction of 0.08% of the flavonoids extract of the herb was the lowest, indicating that the flavonoids extract of the herb has an antioxidant effect on soybean oil.

[0024] Table 1 Effect of flavonoids extract from ophiopogon japonicus on the peroxide value (POV) of soybean oil

[0025]

[0026] a Indicates P < 0.05, b Indicates P < 0.01, c Indicates P < 0.001, the same as in the following table

[0027] Table 2 Effect of flavonoids extract from ophiopogon japonicus on the acid value of soybean oil

[0028]

[0029] 2.2 Effect of flavonoids extract from Rhizoma Coptidis on the peroxide value and acid value of corn oil

[0030] The experimental results are shown in Tables 3 and 4. The results in Table 3 show that the POV values ​​of corn oil in each group tend to increase with the extension of storage time. From the second day, the POV value of corn oil added with the flavonoids extract of the Herba Aspergiae was significantly reduced or (P < 0.001) compared with the blank group on the same day, and the peroxidation value of corn oil with a mass fraction of 0.16% of the flavonoids extract of the Herba Aspergiae was the lowest; from the tenth day, the acid value of corn oil added with 0.08% and 0.16% of the flavonoids extract of the Herba Aspergiae was significantly reduced or (P < 0.01 or P < 0.001) compared with the blank group on the same day, and the acid value of corn oil with a mass fraction of 0.16% of the flavonoids extract of the Herba Aspergiae was the lowest, indicating that the flavonoids extract of the Herba Aspergiae has an antioxidant effect on corn oil.

[0031] Table 3 Effect of flavonoids extract from ophiopogon japonicus on the peroxide value (POV) of corn oil

[0032]

[0033] a Indicates P<0.05, b Indicates P < 0.01, c Indicates P < 0.001, the same as in the following table

[0034] Table 4 Effect of flavonoids extract from ophiopogon japonicus on the acid value of corn oil

[0035]

[0036] 2.3 Effect of flavonoids extract from Rhizoma Coptidis on the peroxide value and acid value of sunflower oil

[0037] The experimental results are shown in Table 5 and Table 6. The results in Table 5 show that the POV value of each group of sunflower oil tends to increase with the extension of storage time. From the 2nd day, the POV value of the oil added with the flavonoids extract of the Herba Aspergiae was significantly reduced compared with the blank group on the same day (P < 0.05, P < 0.01 or P < 0.001), and the sunflower oil peroxide value of the flavonoids extract of the Herba Aspergiae with a mass fraction of 0.08% was the lowest; from the 12th day, the acid value of the sunflower oil added with the flavonoids extract of the Herba Aspergiae was significantly reduced or (P < 0.01 or P < 0.001) compared with the blank group on the same day, and the sunflower oil acid value of the flavonoids extract of the Herba Aspergiae with a mass fraction of 0.08% was the lowest, indicating that the flavonoids extract of the Herba Aspergiae has an antioxidant effect on sunflower oil.

[0038] Table 5 Effect of flavonoids extract from ophiopogon japonicus on the peroxide value of sunflower oil

[0039]

[0040] a Indicates P<0.05, b Indicates P < 0.01, c Indicates P < 0.001, the same as in the following table

[0041] Table 6 Effect of flavonoids extract from ophiopogon japonicus on the acid value of sunflower oil

[0042]

[0043] 2.4 Effect of flavonoids extract from ophiopogon japonicus on peroxide value and acid value of blended oil

[0044] The experimental results are shown in Tables 7 and 8. The results in Table 7 show that the POV values ​​of each group of blended oils tend to increase with the extension of storage time. From the 8th day, the POV value of the oil added with the flavonoids extract of the Herba Chrysanthemi was significantly reduced compared with the blank group on the same day (P < 0.01 or P < 0.001), and the peroxide value of the blended oil with a mass fraction of 0.08% of the flavonoids extract of the Herba Chrysanthemi was the lowest; from the 10th day, the acid value of the oil added with the flavonoids extract of the Herba Chrysanthemi was significantly reduced or (P < 0.05, P < 0.01 or P < 0.001) compared with the blank group on the same day, and the acid value of the blended oil with a mass fraction of 0.16% of the flavonoids extract of the Herba Chrysanthemi was the lowest, indicating that the flavonoids extract of the Herba Chrysanthemi has an antioxidant effect on blended oils.

[0045] Table 7 Effect of flavonoids extract of Herba Chrysanthemi on peroxide value (POV) of blended oil

[0046]

[0047] a Indicates P < 0.05, b Indicates P < 0.01,c Indicates P < 0.001, the same as in the following table

[0048] Table 8 Effect of flavonoids extract of Herba Chrysanthemi on the acid value of blended oleic acid

[0049]

[0050] 2.5 Effect of flavonoids extract from Rhizoma Coptidis on the peroxide value and acid value of lard

[0051] The experimental results are shown in Tables 9 and 10. The results in Table 9 show that the POV value of lard in each group tends to increase with the extension of storage time. Starting from the 4th day, the POV value of the oil added with the flavonoids extract of the Herba Aspergiae was significantly reduced compared with the blank group on the same day (P < 0.01 or P < 0.001), and the lard peroxidation value of the flavonoids extract of the Herba Aspergiae with a mass fraction of 0.08% and 0.16% was the lowest; starting from the 10th day, the lard acid value of the oil added with the flavonoids extract of the Herba Aspergiae was significantly reduced compared with the blank group on the same day (P < 0.05 or P < 0.001), and the lard acid value of the flavonoids extract of the Herba Aspergiae with a mass fraction of 0.04% was the lowest, indicating that the flavonoids extract of the Herba Aspergiae has an antioxidant effect on lard.

[0052] Table 9 Effect of flavonoids extract of Herba Lycopodii on the peroxide value (POV) of lard

[0053]

[0054] a Indicates P < 0.05, b Indicates P < 0.01, c Indicates P < 0.001, the same as in the following table

[0055] Table 10 Effect of flavonoids extract of Herba Lycopodii on the acid value of lard

[0056]

Claims

1. Application of flavonoids extract from Herba Lycopodii in anti-lipid oxidation.

2. The use according to claim 1, characterized in that: The flavonoid extract of Herba Lysimachiae is prepared by the following steps: (1) Crude extraction: Take an appropriate amount of 4-sieve flavonoids powder, add 10-30 times the amount of 35%-75% ethanol solution, heat and reflux for extraction 2-3 times, each time for 1.0-3.0 hours, filter, combine the filtrate, concentrate under reduced pressure, and dry to obtain the flavonoids crude extract of flavonoids ... (2) Purification: The crude extract of the Herba Lycopodii obtained in step (1) is prepared into a 2.0-5.0 mg / ml solution with distilled water, and subjected to polyamide column chromatography with a sample loading of 3.0-5.0 BV. The extract is first washed with 20-40 BV of water until the ninhydrin reaction is negative, and then eluted with 5-20 BV of 55-75% ethanol at a pH of 7-9. The eluate is collected, concentrated under reduced pressure, and dried to obtain the Herba Lycopodii total flavonoids extract.

3. The use according to claim 1, characterized in that: The total flavonoid content in the flavonoid extract of the herb was measured by ultraviolet spectrophotometry, and the total flavonoid content in the extract was 20-52% (calculated as pyrocatechol).

4. The use according to claim 1, characterized in that: The oils and fats are edible oils and fats such as peanut oil, soybean oil, rapeseed oil, corn oil, sunflower oil, blended oil, lard, etc.

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