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A hawthorn proanthocyanidin-jujube polysaccharide composition and its preparation method

A technology of proanthocyanidins and jujube polysaccharide, which is applied in the fields of medicine and food, can solve the problems of low added value of products, backward key technologies of high-value processing, and short related industrial chains, so as to improve the disturbance of intestinal flora and improve intestinal bacteria. Population diversity, effect of blood sugar elimination

Active Publication Date: 2022-02-22
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Hawthorn and jujube are unique medicinal and edible plant resources in my country, with high output, but the related industrial chain is short, the key technology of high-value processing is backward, and the added value of products is low

Method used

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  • A hawthorn proanthocyanidin-jujube polysaccharide composition and its preparation method
  • A hawthorn proanthocyanidin-jujube polysaccharide composition and its preparation method
  • A hawthorn proanthocyanidin-jujube polysaccharide composition and its preparation method

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preparation example Construction

[0028] In the present invention, the preparation method of the jujube polysaccharide preferably comprises the following steps:

[0029] (1) Jujube is mixed with water to obtain a mixture, and the mixture is mixed with cellulase to obtain an extract to be extracted, and the extract to be extracted is extracted in a water bath at 50-60°C for 5-8 hours to obtain an extract, and The extract is centrifuged at 3500-4500 rpm for 8-12 minutes to obtain a supernatant;

[0030] (2) carrying out alcohol precipitation on the supernatant obtained in the step (1) to obtain the first precipitate;

[0031] (3) Mix the first precipitate obtained in the step (2) with the sevage reagent, shake for 10 to 20 minutes, and then centrifuge at 3500 to 4500 rpm for 4 to 6 minutes to obtain the upper aqueous phase;

[0032] (4) subjecting the upper aqueous phase obtained in the step (3) to alcohol precipitation for 1 to 3 days, and separating solid and liquid to obtain a solution, and centrifuging the ...

Embodiment 1

[0055] Preparation of each component of hawthorn proanthocyanidins:

[0056] (1) The hawthorn fruit is deseeded and dried to make powder, the hawthorn powder is mixed with 70% ethanol by mass percentage, the mass volume ratio is 1g:25ml, and extracted for 120min at 80°C to obtain the ethanol extract;

[0057] (2) After the above-mentioned ethanol extract was cooled to room temperature, it was extracted with ethyl acetate, the volume ratio of ethyl acetate:ethanol extract was 1.5:1, extracted for 25 minutes, extracted 4 times, and the upper layer extract was collected;

[0058] (3) Use macroporous resin AB-8 to purify the upper layer extract, the analytical solution used is a 50% ethanol solution by mass percentage, the pH of the analytical solution used is 5, and the diameter-to-height ratio is 1:40 (cm), and the hawthorn proanthocyanidins are collected analytical solution;

[0059] (4) Concentrate and freeze-dry the above-mentioned Hawthorn proanthocyanidins solution by rota...

Embodiment 2

[0065] Preparation of jujube polysaccharide:

[0066] (1) Jujube is made into powder after depitted and dried. Mix jujube powder with distilled water at a mass volume ratio of 1g:10mL, then add cellulase (m / v) with a mass percentage of 0.3%, and place in a water bath at 55°C Extract for 5 hours, centrifuge the extracted solution after the water bath at 4000r / min for 10 minutes to obtain the supernatant;

[0067] (2) The above supernatant was reprecipitated overnight at 4° C. with 4 times the volume of 95% ethanol solution to obtain the first precipitate.

[0068] (3) Use sevage reagent to remove the protein in the first precipitate, mix the first precipitate with the sevage reagent at a mass volume ratio of 1:1, shake vigorously on a shaker for 15 min, centrifuge at 4000r / min for 5 min, repeat this process several times Process until the denatured protein disappears, and the upper aqueous phase is obtained.

[0069] (4) Slowly suck out the upper aqueous phase with a pipette ...

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Abstract

The present invention provides a hawthorn proanthocyanidin-jujube polysaccharide composition and a preparation method thereof, which belong to the technical field of medicine and food. The hawthorn proanthocyanidin-jujube polysaccharide composition comprises the following components in parts by weight: 21.82 to 22.02 parts of epicatechin, 13.02-13.22 parts of proanthocyanidin B2, 1.30-1.50 parts of proanthocyanidin B5, 3.46-3.66 parts of proanthocyanidin C1 and 59.9-60.1 parts of jujube polysaccharide. The experimental results of the present invention show that the composition can synergistically significantly improve the levels of blood lipids, blood sugar and inflammatory factors in high-fat diet rats, and can also increase the diversity of intestinal flora in high-fat diet rats, increase the level of Bacteroides Phyla and obesity-associated bacteria (such as Akkermansia), reducing the abundance of Firmicutes.

Description

technical field [0001] The invention belongs to the technical field of medicine and food, and in particular relates to a hawthorn proanthocyanidin-jujube polysaccharide composition and a preparation method thereof. Background technique [0002] In recent years, abnormal lipid metabolism, insulin resistance, and chronic low-grade systemic inflammation caused by long-term high-fat diets in Chinese residents have been recognized as a huge challenge that seriously threatens national health. In addition to participating in important physiological processes such as food digestion, intestinal nerve regulation, and epithelial homeostasis in the body, the intestinal flora has also been proved to be a link in the body that connects changes in food-borne metabolism and related chronic diseases. medium. More and more studies have shown that the imbalance of gut microbiota, especially the reduction of its richness and diversity, often leads to metabolic diseases (such as obesity, diabet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K31/715A61K31/353A61P1/00A61P3/06A61P3/10A61P29/00
CPCA61K31/715A61K31/353A61P1/00A61P3/06A61P3/10A61P29/00
Inventor 赵文王颉周茜韩雪白冰瑶
Owner HEBEI AGRICULTURAL UNIV.
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