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Mulberry leaf gamma-aminobutyric acid crude extract preparation method

A technology of aminobutyric acid and crude extract, which is applied in the field of food processing, can solve the problems of enhanced ability to absorb water, increase the viscosity of the extract, and low GABA concentration, so as to reduce the content of polysaccharides, maintain drug efficacy, and high concentration Effect

Inactive Publication Date: 2015-02-04
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, during the process of drying and concentrating, starch is easily gelatinized by heat, and other sugars are concentrated with the evaporation of water, the viscosity of the extract will further increase, the fluidity will decrease, and the ability to absorb water will increase, making it impossible to dry into Solid matter; in addition, due to the low concentration of GABA in the extract, the concentration cost is also high, which is not conducive to subsequent development and utilization

Method used

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  • Mulberry leaf gamma-aminobutyric acid crude extract preparation method
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  • Mulberry leaf gamma-aminobutyric acid crude extract preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Effects of Treatment Methods on the Content of γ-Aminobutyric Acid in Mulberry Leaves

[0029] (1) Three methods were used to process mulberry leaves. Treatment 1: Juicing without grinding; Treatment 2: Juicing directly after grinding; Treatment 3: Juicing after freezing for 24 hours after grinding. After the squeezed juice was centrifuged at 10,000 r / min, 1 mL of the sample liquid was taken to measure the GABA content, and the GABA content in each gram of fresh mulberry leaves was calculated, and statistical analysis was performed with SPSS 17.0. The results were as follows: figure 1 , Different letters in the figure indicate significant difference at 0.01 level.

[0030] The yield of gamma-aminobutyric acid directly squeezed without grinding was 0.4176 mg / g fresh leaves; the yield of directly squeezed juice after grinding was 0.4322 mg / g fresh leaves; the yield of squeezed juice after freezing for 24 hours after grinding was 0.4762 mg / g fresh leaves. ...

Embodiment 2

[0041] Example 2 Effect of freezing temperature on the extraction rate of γ-aminobutyric acid from mulberry leaves

[0042] Under the condition that the solid-liquid ratio is 1g mulberry leaves: 1mL distilled water and the freezing treatment time is 24 hours, the freezing temperatures are respectively designed as 0°C, -20°C, -40°C, -80°C, and the effect of freezing temperature on the GABA extraction amount of mulberry leaves is studied. effect, the result of which is figure 2 shown.

[0043] The results showed that the amount of GABA extracted from mulberry leaves increased with the decrease of temperature, the extraction amount was 0.19 mg / g fresh leaves at 0°C, 0.30 mg / g fresh leaves at -20°C, and 0.34 mg at -40°C / g fresh leaves, when the temperature is -80°C, the extraction amount is basically the same as that of -40°C. Although the extraction rate at -40°C is higher than that at -20°C, considering that refrigerators at -20°C are more commonly used and the price is lowe...

Embodiment 3

[0045] Example 3 Effect of freezing time on the extraction rate of γ-aminobutyric acid from mulberry leaves

[0046] In the case of a solid-liquid ratio of 1g mulberry leaves: 1mL distilled water and a freezing temperature of -20°C, the freezing time was designed to be 0.5, 1, 3, 6, 12, 24, and 36 hours, respectively, to study the effect of freezing time on the extraction of GABA from mulberry leaves. effect, see image 3 . The extraction amount of mulberry leaf GABA increased rapidly with the prolongation of the extraction time within 0-12h, and after 12h, although the extraction amount increased, but the increase rate was slow, so it is appropriate to determine the freezing treatment time as 12h.

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Abstract

The invention belongs to the field of food processing, and in particular discloses a mulberry leaf gamma-aminobutyric acid crude extract preparation method. The method is as follows: S1. taking fresh mulberry leaves, washing, adding the appropriate amount of distilled water, performing freezing treatment at-80-0 DEG C for 6-24 hours; S2. taking the freezing treated mulberry leaves out for juicing to obtain extracting liquid; and S3. performing vacuum drying on the extracting liquid to obtain a gamma-aminobutyric acid crude extract. The mulberry leaf gamma-aminobutyric acid crude extract preparation method solves the technical difficulties that the mulberry leaves are not easy to crush, polysaccharide content is increased, and concentrate drying is not easy, mulberry leaf gamma-aminobutyric acid is extracted by freezing extraction method, freezing treatment can break cells, and is conducive to gamma-aminobutyric acid dissolution, at the same time the freezing-treated mulberry leaves ice up and harden, are conducive to juicing, the crushing pretreatment is omitted, in subsequent concentration treatment, the polysaccharide content is low, and the method is conducive to obtaining of a solid extract.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of mulberry leaf gamma-aminobutyric acid crude extract. Background technique [0002] γ-aminobutyric acid (GABA for short) is a four-carbon non-protein amino acid, also known as aminobutyric acid. Since Stewated first discovered GABA in potato stems, Roberts and Udenfriend discovered GABA in mammalian brains in 1950, and subsequent studies showed that GABA is widely distributed and exists in animals, plants and microorganisms. An inhibitory transmitter in the nerve center, has important physiological functions, such as regulating blood pressure, promoting mental stability, promoting blood flow in the brain, enhancing brain vitality, nourishing nerve cells, increasing growth hormone secretion, strengthening the liver and kidney, and promoting ethanol Metabolism (sober up) and many other effects. With the in-depth understanding of the physiological functions of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305C07C229/08C07C227/40A23L33/175
CPCC07C227/40
Inventor 陈芳艳刘金波钟杨生林健荣
Owner SOUTH CHINA AGRI UNIV
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