Tangerine product having functions of improving intestinal microflora structure and alleviating atherosclerosis as well as preparation method and application thereof
A technology for atherosclerosis and intestinal flora, applied in the food field, can solve the problems of low extraction rate and narrow application scope, and achieve the effect of increasing the extraction rate, expanding the application scope and improving the structure of intestinal flora.
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Embodiment 1
[0054] Embodiment 1, preparation and purification of citrus products
[0055] 1) After cleaning the pomelo peel, cut it into small pieces, freeze at -20°C for 48 hours, grind and crush it into powder under liquid nitrogen conditions, and store it in a -20°C refrigerator.
[0056] 2), using a mixed aqueous solution of ethanol and acetic acid to heat and ultrasonically assist leaching method to extract naringin, weigh the powder in step 1), and the ratio of solid to liquid is 1:30g / mL. In the mixed aqueous solution, the concentration of ethanol is 60%, adding acetic acid to make the final concentration 5%, constant temperature at 75°C, leaching with ultrasonic assistance for 3h, filtering with a 200-mesh filter cloth to remove the residue, and obtaining a flavonoid liquid.
[0057] 3) Evaporate and concentrate the flavonoid liquid obtained in step 2), and obtain a certain concentration of naringin mixture after removing ethanol, and obtain a naringin extraction rate of 6.2%.
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Embodiment 2
[0063] Embodiment 2, the preparation of citrus flavone fruit juice
[0064] Juice refers to freshly squeezed fresh fruits, compound juice drinks or compound drinks.
[0065] The fruit juice described in this embodiment refers to the juice mainly freshly squeezed from watermelon.
[0066] 1) Take fresh watermelon, peel, remove seeds, cut into pieces, and squeeze the juice.
[0067] 2) Filter the juice obtained in 1) with a 200-mesh filter cloth to remove residue and collect the juice.
[0068] 3) Divide the juice obtained in 2) into several parts, add a certain amount of citrus flavonoids (naringin) respectively, and prepare citrus flavonoids+ watermelon juice,
[0069] 4) Since some citrus flavonoids have a bitter taste, add 2-3g of white sugar per 100mL of fruit juice to adjust the taste.
[0070] 5) The juice obtained in 4) is homogenized under high pressure, and the pressure is 25MPa.
Embodiment 3
[0071] Example 3, the application of citrus flavonoid products in regulating intestinal flora and protecting cardiovascular food
[0072] The fruit juices containing 0%, 0.125%, 0.25% and 0.5% of the citrus flavonoid naringin mass fraction prepared in Example 2 were used for experiments.
[0073] Select 32 male C57Bl / 6J mice with similar body weight at the age of 8 weeks, and divide them into 4 groups / 8 at random according to body weight, respectively control group (0%), naringin (0.125%), naringin ( 0.25%) and naringin (0.5%). The rats were given a normal diet and fed fruit juices with different concentrations of naringin by oral gavage, once a day, for 4 weeks. At the end of the experiment, feces were taken in a sterile environment, quickly put into liquid nitrogen for storage, and serum and other tissues were collected and stored.
[0074] Further, 20 male C57Bl / 6J mice with similar body weight at the age of 8 weeks were randomly divided into 2 groups / 10, blank group (0%)...
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