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Method for extracting highland barley polyphenol

An extraction method and technology of highland barley, applied in the direction of medical formulas, medical preparations containing active ingredients, anti-toxic agents, etc., can solve problems such as difficulty in separation, loss of antioxidant effect, decline, etc. simple effect

Active Publication Date: 2016-12-14
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the phenolic substances in barley are difficult to separate, it is of great significance to explore a method for extracting phenolic substances in highland barley for in-depth research on the functional components of highland barley and to clarify the antioxidant effect of highland barley phenolic substances.
[0005] At present, there are many extraction methods for cereal phenolics, but most of them are limited to the free state, and the phenolic substances in the grain have three forms: the free state, the soluble bound state and the insoluble bound state, and most of them are bound; The free state can be extracted by organic solvents, and the bound state is usually combined with plant polysaccharides, proteins and other macromolecular substances through ether bonds and ester bonds, which cannot be extracted by water or organic solvents; if you only focus on the extraction of free phenols, most of them will be lost Combined with phenols, the antioxidant effect is greatly reduced, so it is of great significance for the extraction of bound phenolic substances in barley

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The extraction method of polyphenols in black highland barley, the specific operation is as follows:

[0016] Accurately weigh 10g of black highland barley bran, add 250mL of 80% acetone solution according to the ratio of solid to liquid 1:25, mix well, treat with 400W ultrasonic wave for 30min at room temperature (25°C), centrifuge (4000r / min, 10 min), and the supernatant was collected. The residue was extracted twice by the same method, and the supernatants obtained by centrifugation for three times were combined, rotary evaporated to dryness at 45°C, and the residue was set aside. The extract was dilute to 100mL with anhydrous methanol solution. It was determined that the content of free polyphenols in black highland barley bran was 273.94 mg / 100g, the scavenging ability of DPPH free radical was 1897.95 μmol / 100g, and the reducing ability of ferrous ion was 2246.10 μmol / 100g, ABTS·+ free radical scavenging ability is 5080.98 μmol / 100g. Add the above residue to 17mL...

Embodiment 2

[0018] The extraction method of purple highland barley polyphenols is as follows:

[0019] Accurately weigh 10 g of purple highland barley bran, add 200 mL of 80% acetone solution according to the ratio of material to liquid 1:20, mix well, and treat with 400W ultrasonic waves for 30 min at room temperature (25 °C), centrifuge (4000 r / min, 10 min), and the supernatant was collected. The residue was extracted twice by the same method, and the centrifuged supernatants of the three times were combined, rotated to dryness at 40°C, and the residue was set aside. The extract was dilute to 100mL with anhydrous methanol solution. It was determined that the free polyphenol content in purple barley bran was 235.96 mg / 100g, the DPPH free radical scavenging ability was 2284.47 μmol / 100g, and the ferrous ion reducing ability was 2041.16 μmol / 100g, the scavenging ability of ABTS·+ free radical is 5180.91 μmol / 100g. Add the above residue to 17mL of 12% (mass concentration) methanolic sulfu...

Embodiment 3

[0021] The extraction method of blue highland barley polyphenols is as follows:

[0022]Accurately weigh 10 g of blue highland barley bran, add 220 mL of 80% acetone solution according to the ratio of material to liquid 1:22, mix thoroughly, and treat with 100 Hz ultrasonic waves for 30 min at room temperature (25 °C), centrifuge (4000 r / min, 10 min), and the supernatant was collected. The residue was extracted twice in the same way, and the supernatants from three centrifugations were combined, rotary evaporated at 42°C until dry, and the residue was set aside. The extract was dilute to 100mL with anhydrous methanol solution. It was determined that the free polyphenol content in the blue barley bran was 209.09 mg / 100g, the DPPH free radical scavenging ability was 1469.50 μmol / 100g, and the ferrous ion reducing ability was 1858.78 μmol / 100g, ABTS·+ free radical scavenging ability is 4068.20 μmol / 100g. Add the above residue to 17mL of 11% (mass concentration) methanolic sulfu...

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Abstract

The invention provides a method for extracting highland barley polyphenol, and relates to the technical field of polyphenol extraction. The method comprises the following steps: preparation of highland barley bran, removal of lipids, extraction of free phenol, releasing of bound phenolics, extraction, rotary evaporation, and preparation of extract products of bound phenolics. The method has the beneficial effects that an acid process is used for extracting bound form phenolic substances in highland barley, test parameters are optimized, operation steps are simplified, many kinds of bound form phenolic substances with abundant content and high antioxidation activity in highland barley are obtained; the method has simple steps and short required time, researches show that kinds and contents of plant bound phenolics obtained by acid method and alkali method hydrolysis are obviously different, and the former total phenols content and antioxidation capability are higher.

Description

1. Technical field [0001] The invention relates to the technical field of polyphenol extraction, in particular to a method for extracting highland barley polyphenols. 2. Background technology [0002] Polyphenols are a class of compounds containing multiple phenolic hydroxyl structures widely present in nature, mainly including flavonoids, phenolic acids, tannins and other substances, which have strong antioxidant and anti-free radical capabilities, and can hinder oxidation. It can destroy lipids and low-density lipoproteins, inhibit platelet aggregation, reduce the incidence of coronary heart disease and cancer, delay tissue and human aging, and is a good antioxidant; vegetables and fruits are the main source of phenolic substances for human beings , However, more studies have shown that cereals are also an important source of phenols. Modern epidemiological studies have shown that eating whole grains or related products has a good effect on reducing chronic diseases such ...

Claims

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Application Information

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IPC IPC(8): A61K36/899A61P39/06A61K131/00
CPCA61K36/899A61K2236/333A61K2236/39A61K2236/51A61K2236/53
Inventor 杨希娟党斌张杰徐菲
Owner QINGHAI UNIVERSITY
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