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Preparation for adsorbing alcohol and food components, and applications thereof

A preparation and alcohol technology, applied in the field of high-methoxyl pectin and low-methoxyl pectin preparations, can solve the problem of long-lasting adsorption of ethanol, etc., to delay absorption, reduce usage, and avoid the effects of developing diabetes

Active Publication Date: 2012-10-17
熊慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventor has proved through experiments that the products in the prior art can only absorb ethanol and food components in the stomach, and cannot absorb ethanol, glucose, cholesterol and other substances in the intestine for a long time, and the user can only temporarily feel the alcohol after drinking. relief of symptoms

Method used

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  • Preparation for adsorbing alcohol and food components, and applications thereof
  • Preparation for adsorbing alcohol and food components, and applications thereof
  • Preparation for adsorbing alcohol and food components, and applications thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A preparation for absorbing alcohol and food ingredients, including high methoxyl pectin 10g, low methoxyl pectin 50g, citrate, the pH of the preparation is 7.5; the added calcium source is combined with high methoxyl pectin The weight ratio of the sum of low methoxyl pectin and low methoxyl pectin is 1:0.083.

Embodiment 2

[0038] A preparation for absorbing alcohol and food components, including high methoxyl pectin 10g, low methoxyl pectin 10g, citrate, the amount of citrate is to adjust the pH value of the preparation to 7.2; added calcium The weight ratio of the source to the sum of high methoxyl pectin and low methoxyl pectin is 1:0.125, and stevioside, orange flavor and tartrazine are also added.

Embodiment 3

[0040] A preparation for absorbing alcohol and food components, including high methoxyl pectin 10g, low methoxyl pectin 30g, citrate, the amount of citrate is to adjust the pH value of the preparation to 7.0; add The weight ratio of calcium source to the sum of high-methoxyl pectin and low-methoxyl pectin is 1:0.1, and stevioside, mint essence, bright blue pigment and sodium benzoate are added.

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PUM

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Abstract

The invention relates to a preparation for adsorbing alcohol and food components, and concretely relates to a preparation simultaneously comprising a high methoxyl pectin and a low methoxyl pectin. The preparation comprises the high methoxyl pectin, the low methoxyl pectin and a pH value adjusting agent, wherein the weight ratio of the high methoxyl pectin to the low methoxyl pectin is 1:1-10. The invention also relates to applications of the preparation in inhibiting the absorption of nutrient components of foods, heavy metal ions or alcohol, wherein the applications comprise: an application in the preparation of medicines for reducing the blood sugar, stabilizing the blood sugar and reducing the glucose absorption; an application in the preparation of medicines and / or health products for reducing the blood fat and reducing cholesterols; and an application in the preparation of medicines and / or health products for inhibiting the alcohol absorption, reducing the gastric acid burning feel, and reducing the reverse flow of gastric acid in the esophagus.

Description

technical field [0001] The present invention relates to a formulation for absorbing alcohol and food ingredients, in particular to a formulation comprising both high methoxyl pectin and low methoxyl pectin. Background technique [0002] Pectin is a non-starch polysaccharide, which belongs to dietary fiber, and its chemical structure is a polysaccharide linked by linear D-galacturonic acid methyl esters. relative to mass 5×10 5 ~30×10 5 . Gelation is the most important property of pectin, and the main use of pectin is as a gelling agent under acidic conditions. At present, there have been many studies on the application of pectin. Pectin can be used as gelling agent, thickener, tissue forming agent, emulsifier and stabilizer in food. Due to the existence of polar and non-polar regions in pectin molecules, pectin has various functional properties, so pectin can be used in different food systems. For example, pectin can be used to prepare various foods such as jam, lactic ...

Claims

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Application Information

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IPC IPC(8): A61K31/732A61P3/10A61P3/06A61P1/00A61P1/04A23L1/09
Inventor 熊慧
Owner 熊慧
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