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Liver-protecting functional food made up by using ligustrum fruit and silkworm chrysalis and its preparation method

A technology for functional food and privet seed, applied in the directions of food preparation, application, food science, etc., can solve problems such as unfavorable entry into the international market, and achieve the effects of simple and easy operation, low cost and remarkable effect.

Inactive Publication Date: 2003-12-10
HUAZHONG UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This makes the development of my country's functional food still far behind the world's advanced level, which is not conducive to entering the international market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 3kg of dried Ligustrum lucidum was pulverized with a pulverizer, and then extracted twice with 70% ethanol under reflux, each time for 2 hours. Filter and combine the filtrates. Add H 2 SO 4 Stir until the final mass percentage concentration is 10%, and reflux for 3 hours to recover ethanol. The precipitate was washed with an appropriate amount of NaOH solution with a pH of 8 until the filtrate became neutral, then fully washed with hot water, and filtered to obtain a crude product. Decolorize with activated carbon, recrystallize twice with 95% ethanol to obtain oleanolic acid.

[0014] Wash 3 kg of fresh tussah silkworm pupae successively with tap water and deionized water, twist them into silkworm pupa pulp with a meat grinder, and put them into a hydrolysis kettle. Add 4 times the mass of water, stir evenly and heat to 65°C, then add 1% papain, keep stirring at constant temperature for 24 hours to carry out enzymatic hydrolysis. After the enzymatic hydrolysis is...

Embodiment 2

[0016] 5kg of dried Ligustrum lucidum was pulverized with a pulverizer, and then extracted 3 times with 75% ethanol under reflux, each time for 2 hours. Filter and combine the filtrates. Add H 2 SO 4 Stir until the final mass percentage concentration is 10%, and reflux for 3 hours to recover ethanol. The precipitate was washed with an appropriate amount of NaOH solution with a pH of 8 until the filtrate became neutral, then fully washed with hot water, and filtered to obtain a crude product. Decolorize with activated carbon, recrystallize twice with 95% ethanol to obtain oleanolic acid.

[0017]Wash 5 kg of fresh tussah silkworm chrysalis successively with tap water and deionized water, twist into silkworm chrysalis pulp with a meat grinder, and put it into a hydrolysis kettle. Add 4 times the mass of water, stir evenly and heat to 70°C, then add 2% papain, keep stirring at constant temperature for 24 hours to carry out enzymatic hydrolysis. After the enzymatic hydrolysis...

Embodiment 3

[0019] 5kg of dried Ligustrum lucidum was pulverized with a pulverizer, and then extracted 3 times with 75% ethanol under reflux, each time for 2 hours. Filter and combine the filtrates. Add H 2 SO 4 Stir until the final mass percentage concentration is 10%, and reflux for 3 hours to recover ethanol. The precipitate was washed with an appropriate amount of NaOH solution with a pH of 8 until the filtrate became neutral, then fully washed with hot water, and filtered to obtain a crude product. Decolorize with activated carbon, recrystallize twice with 95% ethanol to obtain oleanolic acid.

[0020] Wash 5 kg of fresh tussah silkworm chrysalis successively with tap water and deionized water, twist into silkworm chrysalis pulp with a meat grinder, and put it into a hydrolysis kettle. Add 4 times the mass of water, stir evenly and heat to 68°C, then add 2% papain, keep stirring at constant temperature for 24 hours to carry out enzymatic hydrolysis. After the enzymatic hydrolysi...

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Abstract

The present invention uses the oleanolic acid extracted from ligustrum fruit and zymolyzed dried powder made up by using silkworm chrysalis as main raw material, and adds the auxiliary materials of excipient and vitamins and utilizes a certain preparation process to obtain the invented liver-protecting functional food.

Description

technical field [0001] The invention adopts modern biochemical technology, uses oleanolic acid extracted from Ligustrum lucidum fruit and enzymolysis dry powder prepared from silkworm chrysalis as main raw materials, and prepares the functional food with the functions of reducing transaminase and protecting liver. Background technique [0002] my country is a high-incidence area of ​​hepatitis disease, especially a severe epidemic area of ​​hepatitis B virus (hepatitis B for short). Hepatitis B is an enemy that endangers human health, and it is also one of the most harmful diseases in my country's infectious diseases. According to reports, there are about 120 million hepatitis B virus carriers in my country (1 / 4 of whom will eventually develop into chronic hepatitis), and about 12 million patients with chronic hepatitis, of which 300,000 die each year due to liver disease. And 40% of mothers who carry hepatitis B virus can transmit the virus to their babies. It is a great e...

Claims

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Application Information

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IPC IPC(8): A23L33/00A61P1/16
Inventor 韩定献周军徐辉碧董先智陈明玉
Owner HUAZHONG UNIV OF SCI & TECH
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