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Capparis masaikal Levl component having sweet taste regulating effect and preparation method and application thereof

A technology for adjusting sweetness and cape nut, which is applied in the fields of non-sugar sweetener-containing food ingredients, organic chemistry, food science, etc., and can solve the problems of bad taste, carcinogenicity, and high concentration

Inactive Publication Date: 2018-12-18
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But on the one hand, the safety of chemically synthesized sweeteners has been controversial. For example, sodium saccharin and cyclamate may cause cancer. Many countries need to indicate their use, and some countries have banned their use; on the other hand, many consumers believe that zero-calorie The sweeteners in the world have no taste of sugar at all, and these sweeteners cause bad tastes such as bitterness, metallic taste, alcoholic taste and cold taste due to their high concentration

Method used

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  • Capparis masaikal Levl component having sweet taste regulating effect and preparation method and application thereof
  • Capparis masaikal Levl component having sweet taste regulating effect and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the composition with regulating sweetness effect in caper nut, comprises the following steps:

[0022] (1) Dried caper nut fruit, peeled off the husk and seed coat, and crushed to obtain seed kernel powder;

[0023] (2) Extract the seed kernel powder with 70% ethanol-water solution by volume for 24 hours, the ratio of solid to liquid is 1g:20mL, extract by cold soaking, combine the extracts, filter, concentrate under reduced pressure to recover ethanol, and obtain dry leaching of caper nuts cream extract;

[0024] (3) Dissolve the extract of betel nut dry extract in distilled water and extract with petroleum ether to obtain ether phase and water phase;

[0025] (4) Concentrate the water phase and use a gel column to refine and remove impurities. The eluent is a mixture of water and ethanol with a volume ratio of 3:1. The obtained eluent is purified by macroporous resin, and isocratic elution. The stripping agent is a mixture of water and etha...

Embodiment 2

[0028] The preparation method of the composition with regulating sweetness effect in caper nut, comprises the following steps:

[0029] (1) Dried caper nut fruit, peeled off the husk and seed coat, and crushed to obtain seed kernel powder;

[0030] (2) Extract the seed kernel powder with 80% ethanol-water solution by volume for 36 hours, the ratio of solid to liquid is 1g:30mL, extract by cold soaking, combine the extracts, filter, concentrate under reduced pressure to recover ethanol, and obtain the dry leaching of betel nut cream extract;

[0031] (3) Dissolve the extract of betel nut dry extract in distilled water and extract with petroleum ether to obtain ether phase and water phase;

[0032] (4) Concentrate the water phase and use a gel column to refine and remove impurities. The eluent is a mixture of water and ethanol with a volume ratio of 6:1. The stripping agent is a mixture of water and ethanol with a volume ratio of 10:1, and the eluate is dried to obtain the swe...

Embodiment 3

[0035] The preparation method of the composition with regulating sweetness effect in caper nut, comprises the following steps:

[0036] (1) Dried caper nut fruit, peeled off the husk and seed coat, and crushed to obtain seed kernel powder;

[0037] (2) Extract the seed kernel powder with 90% ethanol-water solution by volume for 48 hours, the ratio of solid to liquid is 1g:40mL, extract by cold soaking, combine the extracts, filter, concentrate under reduced pressure to recover ethanol, and obtain the dry immersion of caper nut cream extract;

[0038] (3) Dissolve the extract of betel nut dry extract in distilled water and extract with petroleum ether to obtain ether phase and water phase;

[0039] (4) Concentrate the water phase and use a gel column to refine and remove impurities. The eluent is a mixture of water and ethanol with a volume ratio of 10:1. The deagent is a mixture of water and ethanol with a volume ratio of 20:1, and the eluent is dried to obtain the sweetness...

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Abstract

The invention discloses a Capparis masaikal Levl component having a sweet taste regulating effect and a preparation method and application thereof. The small molecular compound has no sweet taste andcan double or stimulate the sweet taste gestation. In a food industry, the small molecular compound can reduce the use amount of sugar or a sweetener and keep the flavor of the food.

Description

technical field [0001] The invention relates to a sweetness-regulating component in caper nuts, a preparation method and an application thereof, and belongs to the field of food addition. Background technique [0002] Caper nut is a rare and rare wild fruit tree resource. The ripe fruit is tender and tender, with a fragrance, edible and good taste, especially the seeds have magical effects. After chewing, drink cold or warm water, and there will be produce in the mouth Strong sweetness, and the time can be as long as half an hour, that is, "sweetness". The caper nut fruit is rich in sweet protein, its sweetness is about 400 times that of sucrose of equal quality, and it is often used as a food additive in food processing, chewing gum, candy, beverages, dairy products, health care products and other fields. Except that the seeds of caper nut can be eaten directly, the pericarp, seeds, roots and leaves can be used for medicinal purposes. It is bitter in nature, sweet in taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D209/12C07D209/34C07D209/42A23L27/30
CPCA23L27/30C07D209/12C07D209/34C07D209/42A23V2002/00A23V2250/24
Inventor 胡旭佳万凤林
Owner KUNMING UNIV OF SCI & TECH
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