Compound containing Chuzhou chrysanthemum flavone and preparation method thereof

Abstract

The invention discloses a preparation method of a compound containing Chuzhou chrysanthemum flavone, which comprises the following steps: step 1, adding water and starch into a reaction container, heating to a gelatinization temperature, carrying out pre-gelatinization reaction, and continuously stirring to uniformly mix; 2, cooling to 45-70 DEG C, adding the Chuzhou chrysanthemum alcohol extract solution, and continuously reacting for a period of time; and step 3, after the reaction is finished, refrigerating overnight, filtering, drying, crushing and sieving to obtain the Chuzhou chrysanthemum flavone compound. The starch compound containing Chuzhou chrysanthemum flavone is prepared through a heat treatment process, and the content of resistant starch in the compound is remarkably increased; meanwhile, the material is endowed with multiple biological activities by utilizing the characteristics of oxidation resistance, inflammation resistance and the like of Chuzhou chrysanthemum flavone, and the technical bottleneck that the traditional modified starch is single in function is solved.

Description

Technical Field

[0001] The invention relates to the production field of starch complex and chrysanthemum flavonoids, in particular to a complex containing chrysanthemum flavonoids and a preparation method thereof. Background Art

[0002] Chuju ethanol extract is rich in flavonoids and phenolic acids, the main flavonoid components of which are luteolin, quercetin, and apigenin. Chuju flavonoids can inhibit the activity of α-glucosidase, slowing the digestion of carbohydrates, thereby helping to control blood sugar. Chuju extract has an inhibitory effect on α-glucosidase activity. Starchy foods are one of the staple foods of Chinese residents. The average daily starch intake accounts for 50-60% of the total energy. It is mainly composed of two types of glucans: amylose and amylopectin. Highly branched amylopectin is the main component, and amylose generally accounts for 15% to 35% of the total starch content.

[0003] Research has shown that the hydrophobic interactions and hydrogen bonds between flavonoids and starch significantly alter starch structure and reduce its digestibility. The starch-flavonoid complex is highly resistant to digestion, and the synergistic beneficial effects of flavonoids and traditional resistant starch suggest its potential as a prebiotic.

[0004] The effect of flavonoids on starch properties depends not only on the type and structure of flavonoids and starch, but also on the preparation method of the starch-flavonoid complex. The Chuju alcohol extract-starch complex and its preparation method can lay the foundation for the research and development of functional foods with low glycemic index starch carbohydrates. Existing starch-based materials generally have problems such as low digestibility and insufficient bioavailability, and the stability of Chuju flavonoids is limited by processing conditions. Summary of the Invention

[0005] The purpose of the present invention is to overcome the functional deficiencies of existing products and to prepare a method for preparing a complex containing Chuju flavonoids.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] In response to the problems existing in the prior art, the purpose of the present invention is to provide a complex containing Chuju flavonoids and a preparation method thereof, characterized in that the complex containing Chuju flavonoids is a complex formed by a mixture, crude extract, extract, concentrate and purified product extracted from Chuju by alcohol extraction and starch. The specific components are shown in Tables 1 and 2 below, among which the specific components of flavonoids and phenolic acids are shown in Tables 1 and 2.

[0008] The present invention also provides a preparation method of the complex containing chuju flavonoids, comprising adding water and starch to a reaction container, heating to a gelatinization temperature for a pre-gelatinization reaction, continuously stirring to ensure uniform mixing, cooling to 50°C, maintaining a constant temperature and adding a chuju ethanol extract solution, continuing the reaction for a period of time while stirring, and refrigerating, filtering, drying, crushing and sieving after the reaction to obtain the complex containing chuju flavonoids.

[0009] Preferably, the reaction temperature is 45-70°C, the stirring speed is 100-200 r / min, and the reaction time is 1-5 h.

[0010] The complex containing chuju flavonoids prepared by the above method is also within the protection scope of the present invention.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] (1) A starch complex containing chrysanthemum flavonoids was prepared through a heat treatment process, which significantly increased the content of resistant starch in the complex. At the same time, the antioxidant and anti-inflammatory properties of chrysanthemum flavonoids were used to give the material multiple biological activities, solving the technical bottleneck of the single function of traditional modified starch.

[0013] (2) Compared with the case without adding chrysanthemum flavonoids, the resistant starch content is higher after the chrysanthemum flavonoids-containing substances form a complex with starch. The operation is simple, easy to scale up, and has a wider range of applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 1 is the composite index (CI) value and infrared spectrum of the embodiment of the present invention;

[0015] Figure 2 This is a comparison chart of the R1047 / 1022 values in various embodiments of the present invention;

[0016] Figure 3 is the XRD pattern of each embodiment of the present invention. DETAILED DESCRIPTION

[0017] The present invention is further described in the following examples. It should be noted that the following description is only for explaining the present invention and does not limit its content.

[0018] Example 1:

[0019] 60g of distilled water and 2g of corn starch (CS) were added to a reaction vessel. The mixture was heated to 95°C and stirred at 200 rpm to fully dissolve and pregelatinize the starch. The mixture was then cooled to 50°C. 0.1g of the ethanol extract of Chrysanthemum morifolium was placed in a beaker, dissolved in 6mL of 70% ethanol, and added dropwise to the reaction vessel. The mixture was stirred at 160 rpm at 50°C for 2 hours. After the reaction, the mixture was cooled, filtered, freeze-dried, and then crushed and sieved to obtain a corn starch complex containing Chrysanthemum morifolium flavonoids (CS-CMCE). The structure of the complex was characterized. The CI value of CS-CMCE was 74.04%. Compared with native corn starch, the characteristic infrared spectra peaks of gelatinized starch and CS-CMCE remained unchanged, indicating that the formation of the complex involves non-covalent interactions between starch molecules and chrysanthemum flavonoids. The short-range ordered structure of the corn starch tended to increase, but the difference was not significant. XRD results showed that CS-CMCE exhibited B-type and V-type structures.

[0020] Example 2:

[0021] 60 g of distilled water and 2 g of wheat starch (WS) were added to a reaction vessel, heated to 95°C and stirred at 200 r / min to fully dissolve and pregelatinize the starch, and then cooled to 50°C. 0.1 g of the chrysanthemum chrysanthemum ethanol extract was taken in a beaker, dissolved in 6 mL of 70% ethanol solution, and added dropwise to the reaction vessel. The mixture was stirred at 160 r / min at 50°C for 2 h. After the reaction, the mixture was cooled, filtered, freeze-dried, and then crushed and sieved to obtain a wheat starch complex containing chrysanthemum flavonoids (WS-CMCE). The structure of the complex was characterized, and the CI value of WS-CMCE was 74.42%. Compared with native wheat starch, the characteristic infrared spectral peaks of gelatinized starch and WS-CMCE remained unchanged, indicating that the formation of the complex involves non-covalent interactions between starch molecules and chrysanthemum flavonoids, and the short-range ordered structure of the wheat starch was not significantly changed. XRD results showed that the addition of CMCE significantly increased the crystalline area and intensity of the starch X-ray diffraction peaks, and WS-CMCE exhibited a V-shaped structure.

[0022] Example 3:

[0023] 60 g of distilled water and 2 g of buckwheat starch (BS) were added to a reaction vessel. The mixture was heated to 95°C and stirred at 200 r / min to fully dissolve and pregelatinize the starch, and then cooled to 50°C. 0.1 g of the chrysanthemum chrysanthemum ethanol extract was placed in a beaker, dissolved in 6 mL of 70% ethanol solution, and added dropwise to the reaction vessel. The mixture was stirred at 160 r / min at 50°C for 2 h. After the reaction, the mixture was cooled, filtered, freeze-dried, and then crushed and sieved to obtain a buckwheat starch complex containing chrysanthemum flavonoids (BS-CMCE). The structure of the complex was characterized, and the CI value of BS-CMCE was 74.40%. Compared with native buckwheat starch, the characteristic infrared spectral peaks of gelatinized starch and BS-CMCE remained unchanged, indicating that the formation of the complex involves non-covalent interactions between starch molecules and chrysanthemum flavonoids, while the short-range ordered structure of the buckwheat starch was significantly increased. XRD results showed that the addition of CMCE significantly increased the crystalline area and intensity of the starch X-ray diffraction peaks, and BS-CMCE exhibited B- and V-type structures.

[0024] The formula ratios and parameter tables of the above three embodiments are detailed in Table 3. Figure 1 、 Figure 2 and Figure 3 Specifically: CS1: corn starch; CS2: gelatinized corn starch; WS1: wheat starch; WS2: gelatinized wheat starch; BS: buckwheat starch; BS: gelatinized buckwheat starch; CS-CMCE: corn starch-Chuju alcohol extract complex; WS-CMCE: wheat starch-Chuju alcohol extract complex; BS-CMCE: buckwheat starch-Chuju alcohol extract complex.

[0025] Table 1. Flavonoids from Chrysanthemum morifolium in mixtures, crude extracts, extracts, concentrates, and purified products

[0026]

[0027]

[0028] Table 1. Flavonoids from Chrysanthemum morifolium in mixtures, crude extracts, extracts, concentrates, and purified products

[0029]

[0030]

[0031] Table 1. Flavonoids from Chrysanthemum morifolium in mixtures, crude extracts, extracts, concentrates, and purified products

[0032]

[0033]

[0034] Table 1. Flavonoids from Chrysanthemum morifolium in mixtures, crude extracts, extracts, concentrates, and purified products

[0035]

[0036]

[0037] Table 2. Caffeoylquinic acids in mixtures, crude extracts, extracts, concentrates, and purified products

[0038]

[0039]

[0040] Table 3. Implementation case formula ratio and parameters

[0041]

[0042] The above description is merely a specific embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of this application. Therefore, the scope of protection of this application should be based on the scope of protection of the claims.

Claims

1. A complex containing chrysanthemum flavonoids, characterized in that: The complex of chrysanthemum flavonoids is a complex formed by a mixture, a crude extract, an extract, a concentrate and a purified product extracted from chrysanthemum by a 70% alcohol extraction method and starch.

2. The method for preparing a complex containing chrysanthemum flavonoids according to claim 1, characterized in that: The method comprises the following steps: step 1: adding water and starch into a reaction container, heating to a gelatinization temperature for pre-gelatinization reaction, and continuously stirring to make the mixture uniform; step 2: adding a solution of an alcohol extract of chrysanthemum when the temperature is cooled to 45-70°C, and continuing the reaction for a period of time; step 3: after the reaction is completed, refrigerating overnight, filtering, drying, crushing and sieving to obtain a complex of chrysanthemum flavonoids.

3. The method for preparing a complex containing chrysanthemum flavonoids according to claim 2, characterized in that: The mass of the Chuju alcohol extract is 0.05-3% of the mass of starch.

4. The method for preparing a complex containing chrysanthemum flavonoids according to claim 2, wherein: The chrysanthemum humilis alcohol extract is 65-75% alcohol extract, the extraction temperature is 60-75 DEG C, and the extraction time is 2-3 hours.

5. The method for preparing a compound containing chuju flavonoids according to claim 4, characterized in that: The Chuju alcohol extract contains one of quercetin, luteolin and apigenin.

6. The method for preparing a complex containing chrysanthemum flavonoids according to claim 2, characterized in that: The starch is any one of wheat starch, corn starch, buckwheat starch and potato starch.

7. The method for preparing a complex containing chrysanthemum flavonoids according to claim 2, characterized in that: The reaction temperature is 45-70° C., the stirring speed is 100-200 r / min, and the reaction time is 1-5 h.

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