5 results about "Hesperidina" patented technology

The objective of this invention is to provide a beverage containing dead lactic acid bacteria, in which the off-flavor of the culture medium for lactic acid bacteria is suppressed, and a method for manufacturing the same. This objective is achieved when the concentration of dead lactic acid bacteria (one or more) at 1.3 billion cells / L or higher, and the concentration of hesperidin at 10–1000 mg / L.

This invention discloses a method for extracting hesperidin, belonging to the field of natural product extraction technology. The method includes the following steps: S1, pulverizing and sieving the raw material to obtain raw material powder; mixing the raw material powder with an extractant and performing ultrasonic-assisted extraction to obtain an extract; concentrating the extract to obtain crude hesperidin; S2, adding ethanol solution to the crude hesperidin extract, allowing it to stand, and filtering to obtain an alcohol extract; S3, adjusting the pH of the alcohol extract to acidic using acid, stirring, filtering, and collecting the precipitate; S4, dissolving the precipitate with an alkaline solution, filtering, adjusting the pH of the filtrate to acidic using acid, precipitating the precipitate, and drying to obtain crude hesperidin; S5, dissolving the crude hesperidin in ethanol solution, purifying it using macroporous resin, and freeze-drying to obtain pure hesperidin. This extraction method maintains the structural integrity of hesperidin and achieves high extraction rate and high purity.

This invention relates to a complex method for improving the solubility of hesperidin in concentrated orange juice, belonging to the field of food processing technology. Specifically, it relates to a technique that combines specific functional components and a physical field to efficiently and stably improve the solubility of hesperidin in concentrated orange juice. The main steps of this invention include: raw material selection, preparation of concentrated orange juice, preparation of a functional polysaccharide-EGCG composite cosolvent, addition of the functional polysaccharide-EGCG composite cosolvent, ultrasonic treatment, sterilization, static magnetic field-assisted cooling, and filling. The functional polysaccharide-EGCG composite cosolvent is synthesized by the self-assembly of functional polysaccharides and epigallocatechin gallate (EGCG); the static magnetic field-assisted cooling involves applying a low-temperature static magnetic field to the concentrated orange juice after pasteurization. Compared with concentrated orange juice prepared by untreated or single-treatment methods, this invention can significantly improve the solubility of hesperidin in concentrated orange juice, contributing to the quality improvement of such products.

The application discloses a preparation method of a new hesperidine dihydrochalcone-propylene aldehyde adduct, which comprises the following steps: adding new hesperidine dihydrochalcone into methanol to obtain mother liquor A; adding propylene aldehyde into methanol to obtain mother liquor B; mixing the mother liquor A and the mother liquor B, adding phosphate buffer solution, adjusting pH, heating and reacting, and filtering to obtain the new hesperidine dihydrochalcone-propylene aldehyde adduct. The new hesperidine dihydrochalcone-propylene aldehyde adduct prepared by the application can be used as a standard product of a propylene aldehyde reaction product in food detection, and the reaction system can generate the adduct within 5 min, and the clearance rate can reach 95.99% within 40 min. The new hesperidine dihydrochalcone-propylene aldehyde adduct can also be applied to qualitative determination of the propylene aldehyde adduct in rapid food detection. The preparation is simple, low in cost, efficient, free of consumption of a chromogenic agent, high in sample recovery rate, can effectively capture propylene aldehyde, and can control and effectively reduce the content of propylene aldehyde in food.

This invention discloses a method for fractional extraction of polysaccharides and flavonoids from dried tangerine peel using a pulsed electric field synergistic with cellulase. The method includes: first, pulverizing and sieving the dried tangerine peel; then, completely immersing the tangerine peel powder in distilled water; treating with a pulsed electric field; extracting in a water bath; filtering to obtain polysaccharides; and then subjecting the filter residue to a secondary extraction using cellulase to obtain highly active flavonoid components (hesperidin), while simultaneously collecting and recovering ethanol. This method is simple, highly efficient, and allows for solvent reuse. The pulsed electric field disrupts the cell walls of the dried tangerine peel, promoting polysaccharide dissolution and increasing the accessibility of the raw material for enzymatic hydrolysis, thus enhancing the subsequent extraction of hesperidin. This achieves highly efficient extraction of polysaccharides and flavonoid components (hesperidin) from dried tangerine peel. The resulting extract exhibits strong antioxidant, hypoglycemic, and lipid-lowering activities, showing potential application value in the fields of health products and functional foods.