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Alpha-glucose-based new hesperidin dihydrochalcone as well as preparation method and application thereof

A hesperidin dihydrochalcone and glucose-based technology, which is applied in the field of food additives and its preparation, can solve problems such as limited effects, and achieve the effect of broadening the scope of use

Inactive Publication Date: 2010-07-14
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This taste correcting method, due to its limited effect, is actually not much used in industry.

Method used

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  • Alpha-glucose-based new hesperidin dihydrochalcone as well as preparation method and application thereof
  • Alpha-glucose-based new hesperidin dihydrochalcone as well as preparation method and application thereof
  • Alpha-glucose-based new hesperidin dihydrochalcone as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Add 1 part of quality neohesperidin dihydrochalcone and 4 parts of quality cyclodextrin (DE 8) into 20 parts of 20% ethanol solution, then add cyclodextrin glucosyltransferase enzyme solution to adjust When the pH value reaches about 6.0, react at 60°C for 48h. Paper chromatographic analysis showed partial conversion of neohesperidin dihydrochalcone to α-glucosyl neohesperidin dihydrochalcone. After the reaction, the reaction mixture was heated to 80°C to inactivate the enzyme, then the solvent was spin-dried and 50ml of distilled water was added, left overnight and then filtered to obtain the supernatant. Pass the supernatant through a HP-20 macroporous resin column, wash the column with distilled water to remove sugar and inorganic salts, then wash the column with 40% ethanol solution, concentrate and spin dry to obtain the product, namely α-glucosyl neohesperidin dihydrogen chalcone.

Embodiment 2

[0036] Add 1 part of quality neohesperidin dihydrochalcone and 7 parts of quality cyclodextrin (DE 15) into 15 parts of 30% ethanol solution, then add cyclodextrin glucosyltransferase enzyme solution, adjust When the pH value reaches about 6.0, react at 60°C for 48h. Paper chromatographic analysis showed partial conversion of neohesperidin dihydrochalcone to α-glucosyl neohesperidin dihydrochalcone. After the reaction, the reaction mixture was heated to 80°C to inactivate the enzyme, then the solvent was spin-dried and 50ml of distilled water was added, left overnight and then filtered to obtain the supernatant. Pass the supernatant through a HP-20 macroporous resin column, wash the column with distilled water to remove sugar and inorganic salts, and then wash the column with 30% ethanol solution, concentrate and spin dry to obtain the product, namely α-glucosyl neohesperidin dihydrogen chalcone.

Embodiment 3

[0038] Add 1 part of neohesperidin dihydrochalcone and 8 parts of cyclodextrin (DE 6) to 20 parts of water, adjust the pH to about 9.8 to dissolve, and then add cyclodextrin glucosyl Transferase enzyme solution, react at 65°C for 50h. Paper chromatographic analysis showed partial conversion of neohesperidin dihydrochalcone to α-glucosyl neohesperidin dihydrochalcone. After the reaction, the reaction mixture was heated to 80° C. to inactivate the enzyme, and after cooling, the solution was adjusted to neutrality, and the supernatant was collected by filtration after standing overnight. Pass the supernatant through a HP-20 macroporous resin column, wash the column with distilled water to remove sugar and inorganic salts, then wash the column with 40% ethanol solution, concentrate and spin dry to obtain the product, namely α-glucosyl neohesperidin dihydrogen chalcone.

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Abstract

The invention discloses alpha-glucose-based new hesperidin dihydrochalcone. The compound is obtained by carrying out alpha-glucose-based reaction by using new hesperidin dihydrochalcone and dextrin as raw materials under the catalysis of glucosyltransferase. The alpha-glucose-based new hesperidin dihydrochalcone synthesized by the method can be widely used for the industries of foodstuff, medicaments, forages, daily chemicals and the like as a sweetener, a flavoring agent, a flavor enhancer and the like.

Description

technical field [0001] The invention relates to a food additive and its preparation method and application, in particular to α-glucosyl neohesperidin dihydrochalcone, its preparation method and application. Background technique [0002] Food high-intensity sweeteners refer to sweeteners whose sweetness is more than several dozen times that of sucrose, and are divided into two categories: natural and chemically synthesized. Natural high-intensity sweeteners are popular in the market due to their good safety and easy acceptance by consumers. At present, natural high-intensity sweeteners mainly include stevioside, glycyrrhizin, mogroside, dihydrochalcone and thaumatin. [0003] Dihydrochalcone is a sweet compound originally isolated from citrus and naringin. People have synthesized a large number of derivatives of this type of sweetener, some of which have only made some slight changes in structure, and some have made major changes. All of these are to further understand the...

Claims

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Application Information

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IPC IPC(8): C07H15/203C08B37/02C12P19/44A23L1/236A23L1/226A23L27/20A23L27/30
Inventor 王三永李春荣臧国雄
Owner GUANGDONG FOOD IND INST
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