Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Citrus Sunki Hort. Brewing, Preparation Method Thereof, and Medical Application Thereof

A lime, high-performance liquid chromatography technology, applied in pharmaceutical formulations, antipyretics, drug combinations, etc., can solve problems such as lack of overall applicability, short production period, and sour fruit taste

Active Publication Date: 2019-10-29
FOOD IND RES & DEV INST
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short production period, difficult preservation, and the sour taste of the fruit, the current industrial use is only processed as food sauce or juice, and the overall application in the food and biotechnology industries is still quite lacking.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Citrus Sunki Hort. Brewing, Preparation Method Thereof, and Medical Application Thereof
  • Citrus Sunki Hort. Brewing, Preparation Method Thereof, and Medical Application Thereof
  • Citrus Sunki Hort. Brewing, Preparation Method Thereof, and Medical Application Thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: the preparation of sour orange brewing product of the present invention.

[0045] Take about 4.5 kilograms of fresh sour oranges (the sour tangerines used in this experiment have a sugar-acid ratio of 1.86 after being measured), wash them twice with water, then crack the whole fruit, and put them into factory-type juicing equipment for juice extraction and deslagging . The residual seeds in the juiced pomace were then removed by a deseeding machine to obtain about 1 kg of seedless pomace. Then, the obtained seedless pomace was sealed and stored in a culture room, and reacted at 60° C. for 48 hours (aging reaction). Then, the pomace was dehumidified and dried at 50°C for 4 hours; then, using radio frequency assisted hot air sterilization technology, the semi-dried pomace obtained above was processed under the conditions of hot air 50°C, frequency 40.68MHz, and electrode plate spacing 130cm Treat for 120 seconds and proceed to the sterilization step. Acco...

Embodiment 2

[0049] Embodiment 2: Detection of the total polyphenol content, total flavonoid content and anti-inflammatory effect of the sour orange brewed product of the present invention.

[0050] Detect the content of total polyphenols and total flavonoids contained in the sour orange brewed product obtained in this experiment. The detection methods used in this experiment are roughly as follows:

[0051] Analysis of the content of total polyphenolic compounds: take 1mL of 0.2N Folin reagent, add 0.2mL of 25 to 200ppm of the sample to be tested or gallic acid and 0.8mL of 7.5% sodium carbonate solution in the test tube, shake and mix evenly, and set the temperature at room temperature Stand still for 30 minutes, and measure the change in absorbance at a wavelength of 765 nm. The measured concentration of the sample to be tested is converted to the concentration of gallic acid.

[0052] Analysis of total flavonoid content: take the solution to be tested (100 mL), add 30 mL of 5% sodium...

Embodiment 3

[0060] Embodiment 3: detect the main chemical components contained in the sour orange brewed product of the present invention

[0061] In order to further confirm the main chemical components of the sour orange brewed product of the present invention, high performance liquid chromatography equipment was used to analyze the chemical index components for the above-mentioned samples 1 and 5. The experimental conditions of this high performance liquid chromatography are as follows:

[0062] Analyze at a flow rate of 1mL / min and an absorption wavelength of 320nm for 60 minutes, and the analysis conditions are as follows: 0.1 to 50 minutes: 15%→90% acetonitrile aqueous solution (ACN) containing 0.1% formic acid; 50.1 to 55 minutes: 90% ACN; 55.1 to 60 minutes: 90% → 15% ACN.

[0063] See figure 1 . The accompanying drawing shows the fingerprint (320nm) of the sour orange pomace brewing product after HPLC qualitative analysis, flavonoids 1-5 represent naringin (naringin (1); 17.1 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a citrus sunki hort. brewing, a preparation method thereof, and medical application thereof. The fermented citrus sunki hort. brewing is obtained from co-culture of citrus sunki hort. pomace, saccharomycetes and rhizopus oryzae. The brewed citrus sunki hort. brewing of the present invention has a high content of polyphenols and flavones, thereby exhibiting an excellent anti-inflammatory effect.

Description

technical field [0001] The invention relates to a fermented sour orange, in particular to a preparation method and a medical application of the fermented sour orange. Background technique [0002] Sour orange (Citrus Sunki Hort.Ex.Tanaka), which belongs to Rutaceae epigenetic citrus subgenus Satsuma citrus, is a unique citrus crop in Xinpu, Hsinchu County and Kansai area, and its production period is concentrated from October to December . Due to the short production period, difficult preservation, and sour fruit taste, the current industrial use is only processed as food sauce or juice, and the overall applicability in the food and biotechnology industries is still quite lacking. In order to enhance the economic value and industrial utilization of limes produced in Taiwan, there has been a high demand in this field for the understanding of lime derivatives and their industrial applications. Contents of the invention [0003] Therefore, an object of the present invention...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/752A61P29/00A61K131/00
CPCA61K36/752A61P29/00A61K2236/19
Inventor 张肇麟陈如茵吴家驹高均玮蔡美珠黄瑞玉
Owner FOOD IND RES & DEV INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com