CN109043540A - Improve method, flavone composition and the product containing chromocor extract of chromocor extract biology accessibility - Google Patents
Improve method, flavone composition and the product containing chromocor extract of chromocor extract biology accessibility Download PDFInfo
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- CN109043540A CN109043540A CN201811201641.8A CN201811201641A CN109043540A CN 109043540 A CN109043540 A CN 109043540A CN 201811201641 A CN201811201641 A CN 201811201641A CN 109043540 A CN109043540 A CN 109043540A
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- China
- Prior art keywords
- chromocor extract
- extract
- pectin
- flavone
- chromocor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 title claims abstract description 158
- 239000000284 extract Substances 0.000 title claims abstract description 117
- 229930003944 flavone Natural products 0.000 title claims abstract description 92
- 235000011949 flavones Nutrition 0.000 title claims abstract description 92
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 title claims abstract description 70
- 150000002212 flavone derivatives Chemical class 0.000 title claims abstract description 64
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000001814 pectin Substances 0.000 claims abstract description 64
- 235000010987 pectin Nutrition 0.000 claims abstract description 64
- 229920001277 pectin Polymers 0.000 claims abstract description 64
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 235000013376 functional food Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 49
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 49
- 241001330002 Bambuseae Species 0.000 claims description 49
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 49
- 239000011425 bamboo Substances 0.000 claims description 49
- 150000002213 flavones Chemical class 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007787 solid Substances 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 11
- 229930002877 anthocyanin Natural products 0.000 claims description 7
- 235000010208 anthocyanin Nutrition 0.000 claims description 7
- 239000004410 anthocyanin Substances 0.000 claims description 7
- 150000004636 anthocyanins Chemical class 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 6
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 6
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 6
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 6
- 235000005493 rutin Nutrition 0.000 claims description 6
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 6
- 229960004555 rutoside Drugs 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000004378 Glycyrrhizin Substances 0.000 claims description 5
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 5
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 5
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 5
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 21
- 235000017173 flavonoids Nutrition 0.000 abstract description 21
- 150000002215 flavonoids Chemical class 0.000 abstract description 20
- 239000000126 substance Substances 0.000 abstract description 15
- 230000015556 catabolic process Effects 0.000 abstract description 10
- 238000006731 degradation reaction Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 2
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- 230000000052 comparative effect Effects 0.000 description 10
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 8
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 150000002576 ketones Chemical class 0.000 description 8
- -1 flavone compound Chemical class 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 230000002633 protecting effect Effects 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 6
- 238000000338 in vitro Methods 0.000 description 5
- 238000011534 incubation Methods 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 4
- 229930182470 glycoside Natural products 0.000 description 4
- MYXNWGACZJSMBT-VJXVFPJBSA-N isovitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(OC(=CC2=O)C=3C=CC(O)=CC=3)C2=C1O MYXNWGACZJSMBT-VJXVFPJBSA-N 0.000 description 4
- OYJCWTROZCNWAA-UHFFFAOYSA-N isovitexin Natural products OCC1OC(C(O)C(O)C1O)c2c(O)cc3CC(=CC(=O)c3c2O)c4ccc(O)cc4 OYJCWTROZCNWAA-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
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- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 4
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 240000000851 Vaccinium corymbosum Species 0.000 description 3
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- 150000002338 glycosides Chemical class 0.000 description 3
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- 229920000945 Amylopectin Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930187677 Orientoside Natural products 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
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- 210000000813 small intestine Anatomy 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
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- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the method for raising chromocor extract biology accessibility, flavone composition and containing the product of chromocor extract, it is related to food technology field.The method of the raising chromocor extract biology accessibility includes: to mix pectin and chromocor extract, and the weight ratio of pectin and chromocor extract is 3-5:5.The flavone composition includes pectin and chromocor extract, and the weight ratio of pectin and chromocor extract is 3-5:5.Product containing chromocor extract includes the functional food containing chromocor extract and the beverage containing chromocor extract, can reduce Flavonoid substances in the degradation amount for digesting each stage, improves the biological accessibility of Flavonoid substances.
Description
Technical field
The present invention relates to food technology fields, and in particular to improve method, the flavones of chromocor extract biology accessibility
Composition and product containing chromocor extract.
Background technique
It is existing research shows that diet vegetable flavonoid is beneficial to human health, but since its degradability is lower, portion
Divide the effective flavone compound of testing in vitro, causes its bioactivity not high due to being easy degradation in digestion process in vivo.
The biological accessibility for improving flavone compound is of great significance to the health-benefiting for improving flavonoids functional component.Biology can
And property is absorbability when flavone compound is discharged from food matrix in the gastrointestinal tract.In addition, improving reactive compound
Biological accessibility to improve bioavilability play a crucial role.Related flavonoids research concentrates on antioxygen in recent years
Change activity etc., but rarely has research to illustrate its stability and biological accessibility during pipe intestinal digesting.
External pipe intestinal digesting model has been used to simulation digestion process, and analyzes the effect of different digestion phases and its right
The influence of bioactive molecule biology accessibility.In addition, these models provide the method for screening food composition, avoid using dynamic
Object model ethics problem that may be present, and compared with vivo approaches, external gastrointestinal tract simulation digestion model is faster time saving, at
This is lower.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for improving chromocor extract biology accessibility, it is intended to be lifted at digestion
In the process to the protective effect of chromocor extract.
Another object of the present invention is to provide a kind of flavone compositions, can be used as products material, reduce flavones and mention
Take degradation amount of the object in digestion process.
The third object of the present invention is to provide a kind of product containing chromocor extract, including functional food containing chromocor extract
With beverage containing chromocor extract, the value of flavone compound can be played to a greater extent.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The invention proposes a kind of methods for improving chromocor extract biology accessibility comprising following steps:
Pectin and chromocor extract are mixed, and the weight ratio of pectin and chromocor extract is 3-5:5.
The present invention also proposes a kind of flavone composition, including pectin and chromocor extract, the weight of pectin and chromocor extract
Amount is than being 3-5:5.
The present invention also proposes a kind of functional food containing chromocor extract, including above-mentioned flavone composition.
The present invention also proposes a kind of beverage containing chromocor extract, including above-mentioned flavone composition.
The beneficial effect that the embodiment of the present invention provides a kind of method for improving chromocor extract biology accessibility is: it passes through
Chromocor extract and pectin are shared, each stage in digestion process can reduce the degradation amount of chromocor extract, significantly
Promote the biological accessibility of chromocor extract.The embodiment of the present invention also proposes that a kind of flavone composition, including pectin and flavones mention
Object is taken, the composition can be used as the raw material of production product containing flavonoids, can be improved the utilization rate of Flavonoid substances.Using upper
Flavones can be made by stating the functional food containing chromocor extract that flavone composition is prepared and the beverage containing chromocor extract
Substance is preferably absorbed by the body, and improves the biological accessibility of Flavonoid substances.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, below will be to needed in the embodiment attached
Figure is briefly described, it should be understood that the following drawings illustrates only certain embodiments of the present invention, therefore is not construed as pair
The restriction of range for those of ordinary skill in the art without creative efforts, can also be according to this
A little attached drawings obtain other relevant attached drawings.
Fig. 1 is the scanning electron microscope (SEM) photograph for the composition that the embodiment of the present invention 2 obtains；
Fig. 2 is in the embodiment of the present invention 2, and to be bamboo-leaves flavones carry out the knot of principal component analysis in the contents of different digestion phases
Fruit figure.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
It improves the method for chromocor extract biology accessibility, flavone composition to provided in an embodiment of the present invention below and contains
The product of chromocor extract is specifically described.
A kind of method improving chromocor extract biology accessibility provided in an embodiment of the present invention comprising following steps:
Pectin and chromocor extract are mixed, and the weight ratio of pectin and chromocor extract is 3-5:5.Inventors have found that by pectin and
Chromocor extract is used in mixed way, and controls the usage ratio of the two, and each stage in digestion can significantly reduce flavones and mention
The degradation of object is taken, chromocor extract is improved by the utilization rate of human body, that is, improves the biological accessibility of Flavonoid substances.
It should be noted that the food containing flavone compound reaches small intestine, subsequently into blood flow.Different digestion phases
PH value significant changes occur, flavone compound may be by its neutral environmental disruption in small intestine.Have with other food matrix
The consumption of the plant flavonoids extract of pass can help improve their biological accessibility, to fight internal digestion phase not
Same pH value variation.Pectin is the food composition that can be used for protecting bamboo leaf flavone, reduces flavones in each stage of digestion
The degradation of substance.
You need to add is that the used in amounts of pectin and chromocor extract will control in a certain range, the dosage mistake of pectin
It is high or it is too low will lead to the reduction of the protecting effect of chromocor extract is unfavorable for promote Flavonoid substances biology can and
Property.
Specifically, chromocor extract is bamboo-leaves flavones, rutin, glycyrrhizin, any one in anthocyanin；Preferably, yellow
Ketone extract is bamboo leaf flavone.It is to be extracted from above-mentioned several raw materials that chromocor extract, which can be, the side that can be mentioned using water
Formula or general solvent extraction mode.Inventors have found that using the carbon glycosides Flavonoid substances better effect extracted from the leaf of bamboo,
Pectin is more preferable to the protecting effect of chromocor extract, is suitable for promoting and applying.In other embodiments, chromocor extract is commercially available
Product, not by extracting preparation.
Further, the method for improving chromocor extract biology accessibility further includes forming pectin and chromocor extract
Mixed liquor refrigerates 12-24h under the conditions of 4-20 DEG C of temperature.The mixing of pectin and chromocor extract carries out at a lower temperature,
The excessively high degradation that will lead to Flavonoid substances of temperature, is unfavorable for the promotion of the utilization rate of chromocor extract.
The embodiment of the invention also provides a kind of flavone composition, including pectin and chromocor extract, pectin and flavones are mentioned
The weight ratio for taking object is 3-5:5.By sharing for pectin and chromocor extract, make Flavonoid substances in each stage of digestion process
It is preferably protected, increases the chance that absorption of human body utilizes Flavonoid substances, the biology for improving chromocor extract can
And property.
You need to add is that the composition that pectin and chromocor extract are prepared can be used as flavonoids raw-food material
It uses, for production functional food containing chromocor extract and beverage containing chromocor extract to be further processed.Subsequent product can be made
For the nutrition product of flavonoids, there is good market application prospect.Equally, chromocor extract is bamboo-leaves flavones, rutin, Radix Glycyrrhizae
Element, any one in anthocyanin；Preferably, chromocor extract is bamboo leaf flavone.
Specifically, it after the extraction process of bamboo leaf flavone is the following steps are included: the leaf of bamboo is crushed, is successively mentioned
To form solid powder extract after taking, be concentrated and being spray-dried；After solid powder extract is mixed with water, centrifuge separation is simultaneously
Supernatant is taken to obtain bamboo leaf flavone.The solid powder extract obtained after extracting, drying mainly contains leaf of bamboo Huang
Ketone, then by subsequent solvent again and it is centrifugally separating to obtain more pure bamboo-leaves flavones.
Specifically, in extraction process, the weight ratio of the leaf of bamboo and water is 1:5-10, and the dosage for controlling the leaf of bamboo and water can guarantee
The extraction efficiency and extraction effect of the leaf of bamboo.In centrifugal separation processes, revolving speed is 6000-10000 × g, centrifugation time 10-
15min.Concentrate on carbon glycosides chromocor extract in supernatant after the centrifugal process of logical excessive speeds short time, convenient for separation.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of flavone compositions, including pectin and bamboo leaf flavone, wherein pectin and the leaf of bamboo are yellow
The weight ratio of ketone extract is 3:5.
The present embodiment additionally provides a kind of preparation method of flavone composition comprising:
It after the leaf of bamboo is crushed, takes water as a solvent and extracts, the weight ratio of the leaf of bamboo and water is 1:10, and extraction is concentrated into solid
Object content is greater than 50% (w/w), then forms solid powder extract by spray drying, solid powder extract is mixed with water
After conjunction, supernatant is taken to obtain bamboo leaf flavone after being centrifugated 15min with the revolving speed of 6000 × g.
It is after mixing with pectin by bamboo leaf flavone, cold under the conditions of 20 DEG C of temperature according to the weight ratio of 3:5
Hiding is for 24 hours.
Embodiment 2
The present embodiment provides a kind of flavone compositions, including pectin and bamboo leaf flavone, wherein pectin and the leaf of bamboo are yellow
The weight ratio of ketone extract is 5:5.
The present embodiment additionally provides a kind of preparation method of flavone composition comprising:
It after the leaf of bamboo is crushed, takes water as a solvent and extracts, the weight ratio of the leaf of bamboo and water is 5:10, and extraction is concentrated into solid
Object content is greater than 50% (w/w), then forms solid powder extract by spray drying, solid powder extract is mixed with water
After conjunction, supernatant is taken to obtain bamboo leaf flavone after being centrifugated 10min with the revolving speed of 10000 × g.
It is after mixing with pectin by bamboo leaf flavone, cold under the conditions of 4 DEG C of temperature according to the weight ratio of 5:5
Hide 12h.
Embodiment 3
The present embodiment provides a kind of flavone compositions, including pectin and chromocor extract, wherein pectin and chromocor extract
Weight ratio be 5:5, wherein chromocor extract be rutin.
The present embodiment additionally provides a kind of preparation method of flavone composition comprising:
After raw material drying bud of japanese pagoda tree is crushed, extracted with hot ethanol, then after hot methanol and hot water repeatedly crystallize, extract
Resulting residue after concentration, after being removed the impurities such as other soluble pigments with solvent, residuals are through being dried to obtain reed
Fourth extract.
It after mixing with pectin by Extraction of rutin object is refrigerated under the conditions of 4 DEG C of temperature according to the weight ratio of 5:5
12h。
Embodiment 4
The present embodiment provides a kind of flavone compositions, including pectin and chromocor extract, wherein pectin and chromocor extract
Weight ratio be 5:5, wherein chromocor extract be Anthocyanin-rich Extract, extract from blueberry.
The present embodiment additionally provides a kind of preparation method of flavone composition comprising:
It after blueberry after drying is crushed, is extracted by solvent of ethanol water, the weight ratio of blueberry dry weight and water is 1:
5, after low temperature wadding is heavy, solid content is concentrated under reduced pressure into greater than 50% (w/w), then forms solid powder by spray drying,
After solid powder is mixed with water, supernatant is taken to obtain Anthocyanin-rich Extract after being centrifugated 10min with the revolving speed of 10000 × g.
It after mixing with pectin by Anthocyanin-rich Extract is refrigerated under the conditions of 4 DEG C of temperature according to the weight ratio of 5:5
12h。
Embodiment 5
The present embodiment provides a kind of flavone compositions, including pectin and glycyrrhizin, wherein the weight ratio of pectin and glycyrrhizin
For 5:5, wherein chromocor extract extracts from Radix Glycyrrhizae stem tuber.
The present embodiment additionally provides a kind of preparation method of flavone composition comprising:
After dry Radix Glycyrrhizae stem tuber is crushed, taking water as a solvent and extract, the weight ratio of Radix Glycyrrhizae stem tuber and water is 5:10,
Extraction is concentrated into solid solid content greater than 50% (w/w), then forms solid by spray drying, solid is mixed with water
Afterwards, supernatant is taken to obtain Radix Glycyrrhizae extract after being centrifugated 10min with the revolving speed of 10000 × g.
It after mixing with pectin by Radix Glycyrrhizae extract is refrigerated under the conditions of 4 DEG C of temperature according to the weight ratio of 5:5
12h。
Comparative example 1
This comparative example provides a kind of flavone composition, including xanthan gum and bamboo leaf flavone, wherein xanthan gum and bamboo
The weight ratio of leaf flavone extract is 5:5.The extraction process of bamboo leaf flavone is same as Example 2.
Comparative example 2
This comparative example provides a kind of flavone composition, including sodium carboxymethylcellulose and bamboo leaf flavone, wherein carboxylic
The weight ratio of sodium carboxymethylcellulose pyce and bamboo leaf flavone is 5:5.The extraction process of bamboo leaf flavone and 2 phase of embodiment
Together.
Comparative example 3
This comparative example provides a kind of flavone composition, including amylopectin and bamboo leaf flavone, wherein amylopectin
Weight ratio with bamboo leaf flavone is 5:5.The extraction process of bamboo leaf flavone is same as Example 2.
Comparative example 4
The present embodiment provides a kind of flavone compositions, including pectin and bamboo leaf flavone, wherein pectin and the leaf of bamboo are yellow
The weight ratio of ketone extract is 6:5.The extraction process of bamboo leaf flavone is same as Example 2.
Comparative example 5
The present embodiment provides a kind of flavone compositions, including pectin and bamboo leaf flavone, wherein pectin and the leaf of bamboo are yellow
The weight ratio of ketone extract is 2:5.The extraction process of bamboo leaf flavone is same as Example 2.
Test example 1
Composition obtained in embodiment 1-2 and comparative example 1-5 is subjected to digestion experiment using in vitro digestion model,
Test four kinds of typical bamboo-leaves flavones, the i.e. content of Lutonaretin, orientoside, isovitexin and Vitexin in three phases.Test
Increase reference group in example, compared to embodiment 2, reference group does not include pectin, but is replaced with the water of equivalent.Test result is shown in Table
1-4。
In vitro digestion model: oral cavity, stomach, gut simulation digestive juice carry out in vitro digestion after preparing.9mL sample
1mL alpha-amylase, 37 DEG C of incubation 10min are added in solution.After incubation, solution ph is arrived with the hydrochloric acid adjusting of 1mol/L
2.0 ± 0.1 (samplings 4, each 500 μ L of sample volume is denoted as A30 sample), 37 DEG C of addition 1mL pepsin (10mg/mL)
It is incubated for 90min.After incubation, adjusting pH value 7.0 ± 0.1 with sodium carbonate, (sampling 4, each 500 μ L of sample volume is denoted as
B90 sample), after 2.5mL trypsase (10mg/mL) and 2.5mL sodium cholate solution (50mg/mL) is added, 37 DEG C of incubations
90min.After incubation, 90-95 DEG C of water-bath 10min of sample (sampling 4, each 500 μ L of sample volume is denoted as C90 sample).
Primary sample is denoted as O without the sample that in vitro digestion is handled.Samples taken is freeze-dried after each digestion phase
UPLC test is carried out afterwards.
Separation and content measuring are carried out using UPLC test.Specific detection method are as follows: the sample methanol after freeze-drying
UPLC test is carried out after dissolution.Untreated sample is settled to the content that 1mg/mL tests four kinds of bamboo-leaves flavones.Directly handle
Or after the sample freeze-drying after pectin is added, 1mL methanol solution is added, is vortexed after mixing, after 8000 × g is centrifuged 10min, on
UPLC test is carried out after clear liquid membrane filtration.Test condition is as follows: with WatersACQUITY UPLC BEH C8 (150 ×
2.1mm, 1.7 μm) chromatographic column tests at 340nm, 1 μ L of sample volume, mobile phase A (100% acetonitrile): Mobile phase B (0.1% phosphorus
Acid)=80:20, flow velocity 0.21mL/min.Separation can be achieved.
It should be pointed out that inventor has found that conventional HPLC C18 splitter cannot separate isomer, especially
Isovitexin and Vitexin.UPLC C8 chromatographic column and related chromatographic condition have well solved this problem.
Test result of 1 Lutonaretin of table in each digestion phase content
Test result of 2 orientoside of table in each digestion phase content
Test result of 3 isovitexin of table in each digestion phase content
Test result of 4 Vitexin of table in each digestion phase content
By table 1-4 it is found that pectin all has certain guarantor to four kinds of carbon glycosides chromocor extracts in bamboo leaf flavone
Effect is protected, can prevent its degradation to a certain extent in each stage of digestion process, and to Vitexin and isovitexin
Protecting effect it is very ideal.
By comparative example 1-3 it is found that selection pectin is for protecting the effect of carbon glycosides chromocor extract even more ideal.By right
Ratio 4-5 is it is found that the dosage of pectin plays a significant role the performance of its protecting effect, beyond will lead to guarantor after a certain range
Shield effect is unobvious or disappears.
Test example 2
Electronic Speculum test, and the bamboo leaf flavone with individualism are scanned to composition obtained in embodiment 2
It is compared with pectin, the result is shown in Figure 1.A is bamboo leaf flavone in Fig. 1, B is pectin, C is bamboo leaf flavone-fruit
Glue compound.
As shown in Figure 1, after pectin is added, the particle shape in solution changes, the space formed after pectin polymerization
Or intermolecular hydrogen bond is conducive to the protection of bamboo-leaves flavones molecule.
Test example 3
According to the test data of embodiment 2, by four kinds of leaf of bamboo Huangs in original amount, reference group, pectin processing group
Ketone carries out principal component analysis in different digestion phases, as a result sees Fig. 2.
As shown in Figure 2, principal component analysis can be very good representative sample information (99.51%), and three classes handle sample: original
It can be clearly separated between sample, directly processing sample and addition pectin protection sample, group difference very little in same type processing.
It is handled between sample it can be found that the sample distribution of pectin is added in original sample and directly, this shows that the sample after pectin is added
This has Clustering Tendency with original sample.It can be found that being added in three kinds of samples of pectin has notable difference, wherein the inside A30 sample
This is nearest from original sample, followed by B90 sample, is finally C90 sample.Principal component analysis the result shows that, pectin can have
The degradation of the reduction of effect flavones as caused by direct digestion process.
In conclusion a kind of method for improving chromocor extract biology accessibility provided by the invention, by by flavones
Extract and pectin share, and each stage in digestion process can reduce the degradation amount of chromocor extract, are obviously improved Huang
The biological accessibility of ketone extract.The embodiment of the present invention also proposes a kind of flavone composition, including pectin and chromocor extract, should
Composition can be used as the raw material of production product containing flavonoids, can be improved the utilization rate of Flavonoid substances.Utilize above-mentioned flavones
The functional food containing chromocor extract and beverage containing chromocor extract that composition is prepared can make Flavonoid substances more preferable
Ground is absorbed by the body, and improves the biological accessibility of Flavonoid substances.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of method for improving chromocor extract biology accessibility, which comprises the steps of:
Pectin and chromocor extract are mixed, and the weight ratio of the pectin and the chromocor extract is 3-5:5.
2. the method according to claim 1 for improving chromocor extract biology accessibility, which is characterized in that the flavones mentions
Take object for any one in bamboo-leaves flavones, rutin, glycyrrhizin, anthocyanin；
Preferably, the chromocor extract is bamboo leaf flavone.
3. improving the method for chromocor extract biology accessibility according to claim 1 or described in 2, which is characterized in that described
The method for improving chromocor extract biology accessibility further includes that the mixed liquor that the pectin and the chromocor extract are formed exists
12-24h is refrigerated under the conditions of 4-20 DEG C of temperature.
4. a kind of flavone composition, which is characterized in that including pectin and chromocor extract, the pectin and the chromocor extract
Weight ratio be 3-5:5.
5. flavone composition according to claim 4, which is characterized in that the chromocor extract be bamboo-leaves flavones, rutin,
Any one in glycyrrhizin, anthocyanin；
Preferably, the chromocor extract is bamboo leaf flavone.
6. flavone composition according to claim 5, which is characterized in that the extraction process packet of the bamboo leaf flavone
Include following steps: to form solid powder extract after after the leaf of bamboo is crushed, successively extracting, be concentrated and being spray-dried；
After the solid powder extract is mixed with water, it is centrifugated and supernatant is taken to obtain bamboo leaf flavone.
7. flavone composition according to claim 6, which is characterized in that in the extraction process, the leaf of bamboo and water
Weight ratio is 1:5-10.
8. flavone composition according to claim 6, which is characterized in that in the centrifugal separation processes, revolving speed is
6000-10000 × g, centrifugation time 10-15min.
9. a kind of functional food containing chromocor extract, which is characterized in that including the described in any item flavones groups of claim 4-8
Close object.
10. a kind of beverage containing chromocor extract, which is characterized in that including the described in any item flavones combinations of claim 4-8
Object.
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