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A method for extracting anti-oxidant components from Ranunculus yam

An anti-oxidant component, the technology of butternut squash, which is applied in the field of extracting antioxidant ingredients, can solve the problems of less research on the extraction activity of antioxidant ingredients in potato hornwort, complex research on the extraction process of antioxidant ingredients, and complex antioxidant ingredients, etc., to achieve improved Antioxidant activity, improvement of dissolution rate and retention rate, and effect of improving stability

Active Publication Date: 2021-08-06
GUIZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on the chemical components of Radix yam is basically limited to the extraction process of its pigments and tannins. For example, patent Nos. The extraction of antioxidant components and their activity research are less
[0005] It is well known that vitamin C, tannins, flavonoids, and alkaloids are commonly used antioxidants, and from "Enzymatic Extraction of Ligustrum lucidum polysaccharides and their antioxidant properties" (Zhou Xuan et al.) show that Ligustrum lucidum polysaccharides have Significant antioxidant activity, with obvious effects on DPPH free radicals, hydroxyl free radicals and superoxide anion free radicals, is a good natural antioxidant, and the literature "Research Progress on Antioxidant Activity of Polysaccharides in Vitro" points out that polysaccharides are an important class of Natural product resources, extensive research has shown that active polysaccharides have a variety of biological activities, including anti-oxidation, anti-inflammation, lowering blood sugar, lowering blood lipids, etc. From this, it can be deduced that yam polysaccharides may also have antioxidant effects, in addition to some organic acids, polypeptides Active substances such as yam also have antioxidant properties, which makes the antioxidant components in Rhizoma yam complex, and the activity is difficult to control
Since a plant may contain a variety of antioxidant components, and each type of active ingredient contains a variety of different structures, the research on the extraction process of antioxidant components is more complicated and cumbersome.

Method used

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  • A method for extracting anti-oxidant components from Ranunculus yam
  • A method for extracting anti-oxidant components from Ranunculus yam
  • A method for extracting anti-oxidant components from Ranunculus yam

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A method for extracting antioxidant components from Ranunculus yam, comprising the steps of:

[0035] 1) Take the tubers of Ranunculus yam, grind and sieve, add ultrapure water with 10 times the mass of Ranunculus yam powder, heat and extract 4 times, 3 hours each time, combine the extracts, concentrate to 1 / 4 of the original volume, and obtain the total extract of Ranunculus yam ;

[0036] 2) Carry out gradient elution to the total extract of Rhizoma yam with macroporous resin, collect each eluate and dry;

[0037] Add ice cubes of 0.5 times the quality of the tubers of Rhizoma yam in the grinding process and grind until the temperature of Rhizoma yam powder is normal temperature;

[0038] The particle size of the sieve is 80 mesh;

[0039] The heating extraction adopts a three-stage extraction method of heating, cooling, and heat preservation;

[0040] Described heating up is to be warming up to material temperature in 35min and be 92 ℃;

[0041] The temperature d...

Embodiment 2

[0047] A method for extracting antioxidant components from Ranunculus yam, comprising the steps of:

[0048] 1) Take the tubers of Ranunculus yam, grind and sieve, add ultrapure water with 6 times the mass of Ranunculus yam powder, heat and extract once, 1 hour each time, combine the extracts, concentrate to 1 / 4 of the original volume, and obtain the total extract of Ranunculus yam ;

[0049] 2) Carry out gradient elution to the total extract of Rhizoma yam with macroporous resin, collect each eluate and dry;

[0050] Add ice cubes of 0.3 times the quality of the tubers of Rhizoma yam in the grinding process and grind until the temperature of Rhizoma yam powder is normal temperature;

[0051] The particle size of the sieve is 24 mesh;

[0052] The heating extraction adopts a three-stage extraction method of heating, cooling, and heat preservation;

[0053] The temperature rise is to heat up to a material temperature of 80° C. within 30 minutes;

[0054] The temperature dro...

Embodiment 3

[0060] A method for extracting antioxidant components from Ranunculus yam, comprising the steps of:

[0061] 1) Take the tubers of Ranunculus yam, grind and sieve, add ultrapure water with 8 times the mass of Ranunculus yam powder, heat and extract twice, 2 hours each time, combine the extracts, concentrate to 1 / 4 of the original volume, and obtain the total extract of Ranunculus yam ;

[0062] 2) Carry out gradient elution to the total extract of Rhizoma yam with macroporous resin, collect each eluate and dry;

[0063]Add ice cubes of 0.4 times the quality of the tubers of Rhizoma yam in the grinding process and grind until the temperature of Rhizoma yam powder is normal temperature;

[0064] The particle size of the sieve is 50 mesh;

[0065] The heating extraction adopts a three-stage extraction method of heating, cooling, and heat preservation;

[0066] The temperature rise is to heat up to a material temperature of 85° C. within 32 minutes;

[0067] The temperature dr...

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Abstract

The invention relates to the technical field of plant extraction, in particular to a method for extracting antioxidant components from Rhizoma yam, comprising the following steps: 1) Take the tuber of Rhizoma yam, grind and sieve, add ultra-pure powder 6-10 times the quality of Rhizoma yam powder water, heated and extracted 1 to 4 times, each time for 1 to 3 hours, combined the extracts and concentrated to 1 / 4 of the original volume to obtain the total extract of Rhizoma dioica; 2) Gradient elution of the total extract of Rhizoma dioica , each eluate was collected and dried. Adopting the method of the invention has the characteristics of high extraction rate, purity and antioxidant activity.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a method for extracting antioxidant components from yam yam. Background technique [0002] In recent years, the morbidity and mortality of cardiovascular and cerebrovascular diseases have been on the rise. Studies have found that: myocardial ischemia / reperfusion injury, cardiomyopathy, atherosclerosis and other cardiovascular diseases are closely related to reactive oxygen species, and studies have shown that : Inhibition of oxidative stress-induced cardiomyocyte injury is an effective way to reduce myocardial ischemia-reperfusion injury. Therefore, it is very important to study the effect of antioxidant components in yam yam on inhibiting oxidative stress. [0003] Dioscorea is the dry tuber of Dioscoreaceae plant, also known as chicken blood lotus, blood baby, red Yaozi, longevity fruit, mountain pig potato, and dyed cloth potato. It is used by ethnic minorities in Gui...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8945A61P39/06A61P9/00A61K125/00
CPCA61K36/8945A61K2236/331A61K2236/51A61P9/00A61P39/06
Inventor 刘春花刘亭陆苑孙佳潘洁兰燕宇王永林王爱民李勇军
Owner GUIZHOU MEDICAL UNIV
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