CN111602816A - Clinacanthus nutans composite functional food and application thereof in preventing and treating pancreatic cancer - Google Patents
Clinacanthus nutans composite functional food and application thereof in preventing and treating pancreatic cancer Download PDFInfo
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- 241000123852 Clinacanthus nutans Species 0.000 title claims abstract description 189
- 235000013376 functional food Nutrition 0.000 title claims abstract description 66
- 206010061902 Pancreatic neoplasm Diseases 0.000 title claims abstract description 36
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 title claims abstract description 36
- 201000002528 pancreatic cancer Diseases 0.000 title claims abstract description 36
- 208000008443 pancreatic carcinoma Diseases 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 82
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 244000248349 Citrus limon Species 0.000 claims abstract 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 188
- 238000010828 elution Methods 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 230000000694 effects Effects 0.000 abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 description 22
- 235000019658 bitter taste Nutrition 0.000 description 19
- 239000002244 precipitate Substances 0.000 description 15
- 230000002946 anti-pancreatic effect Effects 0.000 description 10
- 239000003814 drug Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
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- 238000002360 preparation method Methods 0.000 description 8
- 229940079593 drug Drugs 0.000 description 7
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- 235000019606 astringent taste Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 5
- 201000011510 cancer Diseases 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000004936 Bromus mango Nutrition 0.000 description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 240000007228 Mangifera indica Species 0.000 description 3
- 235000014826 Mangifera indica Nutrition 0.000 description 3
- 239000012980 RPMI-1640 medium Substances 0.000 description 3
- 235000009184 Spondias indica Nutrition 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000019674 grape juice Nutrition 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 235000013997 pineapple juice Nutrition 0.000 description 3
- 241000270728 Alligator Species 0.000 description 2
- 241000755731 Clintonia Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
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- 241000207965 Acanthaceae Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001579122 Clinacanthus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
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- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- MQYXUWHLBZFQQO-QGTGJCAVSA-N lupeol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C MQYXUWHLBZFQQO-QGTGJCAVSA-N 0.000 description 1
- PKGKOZOYXQMJNG-UHFFFAOYSA-N lupeol Natural products CC(=C)C1CC2C(C)(CCC3C4(C)CCC5C(C)(C)C(O)CCC5(C)C4CCC23C)C1 PKGKOZOYXQMJNG-UHFFFAOYSA-N 0.000 description 1
- 230000036210 malignancy Effects 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- 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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/19—Acanthaceae (Acanthus family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
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- 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
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Abstract
The invention relates to the technical field of functional foods and biomedicines, and particularly discloses a clinacanthus nutans composite functional food and application thereof in preventing and treating pancreatic cancer. The clinacanthus nutans compound functional food comprises the following components in parts by weight: 50-100 parts of Clinacanthus nutans juice; 5-10 parts of Clinacanthus nutans extract; 20-40 parts of lemon juice. The clinacanthus nutans compound functional food has a certain effect of preventing and treating pancreatic cancer.
Description
Technical Field
The invention relates to the technical field of functional foods and biomedicines, in particular to a clinacanthus nutans compound functional food and application thereof in preventing and treating pancreatic cancer.
Background
Pancreatic cancer is a malignant tumor of the digestive tract with high malignancy and difficult diagnosis and treatment; its morbidity and mortality has increased dramatically in recent years. The early diagnosis rate of pancreatic cancer is low, the operative mortality rate is high, and the cure rate is low. Therefore, the development of a functional food capable of preventing and treating pancreatic cancer has important significance for preventing and assisting in preventing and treating pancreatic cancer.
Clinacanthus nutans (Burm.f.) Lindau) of the alligator genus of Acanthaceae family (Clinacanthus nutae), namely alligator flower, Riwanese grass, green arrow and the like are mainly distributed in tropical regions such as China, Thailand, Malaysia and the like, and pharmacological research shows that the Clinacanthus nutans extract has remarkable anti-tumor, immunoregulation, antioxidant and other effects. The medicinal value of clinacanthus nutans has not been paid attention until 2011 after a patient in the late stage of certain lymphoma in Malaysia heals after taking clinacanthus nutans, the medicinal value of clinacanthus nutans has been widely concerned by medicinal and scientific researchers in various countries around the world.
The inventor of the present invention previously disclosed in patent CN110150519 a nutclin functional food consisting of nutclin juice and apple juice, orange juice, grape juice, mango juice or/and pineapple juice. The clinacanthus nutans functional food contains lupeol, so that the clinacanthus nutans functional food has the effects of resisting various malignant tumors such as pancreatic cancer, liver cancer and gastric cancer, regulating immunity, resisting oxidation, reducing blood sugar, resisting inflammation, protecting liver, resisting mutation, resisting rheumatism and the like. However, the control effect of the clinacanthus nutans functional food disclosed in CN 110150519A on specific pancreatic cancer is not very significant.
Disclosure of Invention
The invention aims to solve the technical problem of providing a clinacanthus nutans composite functional food which has a certain function of preventing and treating pancreatic cancer.
The technical problem to be solved by the invention is realized by the following technical scheme:
a Clinacanthus nutans compound functional food comprises Clinacanthus nutans juice, Clinacanthus nutans extract and lemon juice.
The invention adds the clinacanthus nutans extract with excellent pancreatic cancer resistance activity into the clinacanthus nutans juice for the first time, thereby improving the pancreatic cancer prevention and treatment effect of the clinacanthus nutans juice.
The inventors further found two problems after adding the clinacanthus nutans extract to the clinacanthus nutans juice: the first problem is that the juice of Clinacanthus nutans added with Clinacanthus nutans extract has strong bitter and astringent tastes, and then how to remove the bitter and astringent tastes is a difficult problem, for example, although the sweetener is added by adopting a conventional method to cover the bitter and astringent tastes when people enter the mouth, the bitter and astringent tastes still remain in the mouth after drinking, the people need to drink water to rinse the mouth again to remove the bitter and astringent tastes in the mouth, and the sense of taste after drinking is seriously influenced. However, it is a big problem how to eliminate the bitterness of the clinacanthus nutans juice added with the clinacanthus nutans extract. In the face of this problem, the inventors have made a great deal of effort to surprise the finding that adding lemon juice to clinacanthus nutans juice to which a clinacanthus nutans extract is added can effectively solve the problem that a bitter taste remains in the mouth after the clinacanthus nutans juice to which the clinacanthus nutans extract is added is drunk; the Clinacanthus nutans juice added with the lemon juice does not have bitterness, and no bitterness remains in the mouth after drinking, even if no sweetener is added, oral personnel can smoothly take the Clinacanthus nutans juice, and the mouth does not need to be gargled after oral administration to eliminate the residual bitterness in the mouth. The inventors also tried apple juice, orange juice, grape juice, mango juice, pineapple juice together with other various fruit juices used in CN 110150519A, but these fruit juices did not and well eliminate the bitter and astringent taste of clinacanthus nutans juice added with clinacanthus nutans extract.
Secondly, the inventor also finds that the clinacanthus nutans extract cannot be well dissolved in the clinacanthus nutans juice after being added into the clinacanthus nutans juice, and certain precipitates are generated; the poor solubility of the clinacanthus nutans extract influences the appearance of the clinacanthus nutans juice on the one hand, and most importantly, active ingredients in the clinacanthus nutans extract cannot be dissolved in the clinacanthus nutans juice to influence the performance of the clinacanthus nutans juice. The inventors have made a great deal of efforts to find that the lemon juice can well solve the problem of solubility of the clinacanthus nutans extract in the clinacanthus nutans juice while solving the bitterness by adding the lemon juice, so that the clinacanthus nutans extract can be completely dissolved in the clinacanthus nutans juice. The inventors also tried apple juice, orange juice, grape juice, mango juice, pineapple juice together with other various fruit juices used in CN 110150519A, but these fruit juices also did not solve the problem of solubility of clinacanthus nutans extract in clinacanthus nutans juice as well.
Preferably, the clinacanthus nutans compound functional food comprises the following components in parts by weight:
50-100 parts of Clinacanthus nutans juice; 5-10 parts of Clinacanthus nutans extract; 20-40 parts of lemon juice.
Further preferably, the clinacanthus nutans compound functional food comprises the following components in parts by weight:
60-80 parts of Clinacanthus nutans juice; 6-8 parts of Clinacanthus nutans extract; 30-40 parts of lemon juice.
Most preferably, the clinacanthus nutans composite functional food comprises the following components in parts by weight:
70 parts of Clinacanthus nutans juice; 7 parts of clinacanthus nutans extract; 30 parts of lemon juice.
Preferably, the clinacanthus nutans juice is obtained by squeezing fresh whole plants of clinacanthus nutans.
Preferably, the clinacanthus nutans extract is prepared by the following method:
extracting the residue of fresh Clinacanthus nutans after juicing with alcohol to obtain Clinacanthus nutans alcohol extract, then loading the Clinacanthus nutans alcohol extract on macroporous resin, adopting gradient elution, and taking a concentrated and dried 40% ethanol elution part or/and a 60% ethanol elution part to obtain the Clinacanthus nutans extract;
the specific gradient elution method comprises the following steps:
(1) eluting with water with 4-8 times of column volume; washing the eluted part with water;
(2) eluting with 20% ethanol with volume fraction of 4-8 times of column volume to obtain 20% ethanol elution part;
(3) eluting with 30% ethanol with volume fraction of 4-8 times of column volume to obtain 30% ethanol elution part;
(4) eluting with 40% ethanol with volume fraction of 4-8 times of column volume to obtain 40% ethanol elution part;
(5) eluting with 50% ethanol with volume fraction of 4-8 times of column volume to obtain 50% ethanol elution part;
(6) eluting with ethanol with volume fraction of 60% and volume of 4-8 times of column volume to obtain 60% ethanol elution part.
Most preferably, the specific gradient elution method is:
(1) eluting with 5 column volumes of water; washing the eluted part with water;
(2) eluting with 20% ethanol with 5 times of column volume to obtain 20% ethanol eluate;
(3) eluting with 30% ethanol with 5 times of column volume to obtain 30% ethanol eluate;
(4) eluting with 40% ethanol with 5 times of column volume to obtain 40% ethanol eluate;
(5) eluting with 50% ethanol with 5 times of column volume to obtain 50% ethanol eluate;
(6) eluting with 5 times of column volume of 60% ethanol to obtain 60% ethanol eluate.
Preferably, the clinacanthus nutans extract is obtained by mixing a concentrated and dried 40% ethanol elution part and a 60% ethanol elution part in a mass ratio of 2-3: 1.
Preferably, the macroporous resin is a non-polar macroporous resin.
Most preferably, the non-polar macroporous resin is a D101 type macroporous resin.
The inventor finds that 40% ethanol elution part and 60% ethanol elution part contain a large amount of anti-pancreatic cancer active ingredients through research and experiments; the anti-pancreatic cancer effect of the clinacanthus nutans juice can be improved after the anti-pancreatic cancer effect is added into the clinacanthus nutans juice. In particular, the inventors have surprisingly found that, when a 40% ethanol elution fraction and a 60% ethanol elution fraction are mixed and added to Clinacanthus nutans juice, components therebetween can produce a synergistic anti-pancreatic effect, so that the anti-pancreatic cancer effect of Clinacanthus nutans juice is further enhanced.
The invention also provides application of the clinacanthus nutans compound functional food in preventing and treating pancreatic cancer.
Has the advantages that: the invention provides a completely novel composite functional food of clinacanthus nutans; the clinacanthus nutans compound functional food has a certain effect of preventing pancreatic cancer.
Detailed Description
The present invention is further explained below with reference to specific examples, but the examples should not be construed as specifically limiting the present invention.
The origin of clinacanthus nutans adopted in the embodiment is Guangxi; the Clintonia nutans is identified as Clintonia nutans by an expert of the institute of medicinal crops of academy of agricultural sciences of Guangdong province.
The preparation method of the clinacanthus nutans extract in the embodiment of the invention comprises the following steps:
adding 10 times of 95% ethanol into fresh Clinacanthus nutans whole plant residues after juicing, heating and refluxing for 2h to obtain an extracting solution, concentrating the extracting solution until no alcohol smell exists to obtain Clinacanthus nutans alcohol extracting solution, then performing gradient elution after the alcohol extracting solution is put on a D101 type macroporous resin column, and concentrating and drying elution parts respectively to obtain different alcohol elution parts; the present invention takes a 40% ethanol elution fraction and/or a 60% ethanol elution fraction as the clinacanthus nutans extract of the present invention.
The specific gradient elution method comprises the following steps:
(1) eluting with 5 column volumes of water; washing the eluted part with water;
(2) eluting with 20% ethanol with 5 times column volume, concentrating, and drying eluate to obtain 20% ethanol eluate;
(3) eluting with 30% ethanol with volume fraction of 5 times of column volume, concentrating, and drying the eluate to obtain 30% ethanol eluate;
(4) eluting with 40% ethanol with 5 times column volume, concentrating, and drying eluate to obtain 40% ethanol eluate;
(5) eluting with 50% ethanol with 5 times column volume, concentrating, and drying the eluate to obtain 50% ethanol eluate;
(6) eluting with 5 times column volume of 60% ethanol, concentrating, and drying eluate to obtain 60% ethanol eluate.
Clinacanthus nutans extract pancreatic cancer resistance experiment
Culturing pancreatic cancer cell strain BXPC3 in culture medium (RPMI 1640 culture medium) with cancer cell content of 10 × 103Each well was placed in a 96 well plate containing 5% CO at 37 deg.C2The original culture medium is sucked off after the wall is attached after the culture for 24 hours in the incubator. Then adding RPMI 1640 culture medium containing 10% fetal bovine serum into the blank group; the experimental groups are respectively added into RPMI 1640 culture media containing 0.01-100 mug/mL of drugs to be detected; after further culturing for 48 hours, MTT was added at a concentration of 5mg/mL, further culturing was carried out for 4 hours, the supernatant was aspirated, 100. mu.L of DMSO was added, the mixture was left in the dark for 10 minutes, the absorbance was measured at 570nm using a microplate reader (Sunrise), and the survival of the cells was calculated from the absorbance, with 6 duplicate wells for each treatment. Cell survival rate (%). DELTA.ODDrug treatment group/ΔODBlank group× 100 calculation of semi-Inhibitory Concentration (IC) of cells based on dose-response curves50) The experimental results are shown in Table 1, wherein IC50Smaller values indicate better antitumor effect. Wherein the drug to be tested added into the experimental group 1 is the elution part of 20 percent ethanol; the drug to be tested added into the experimental group 2 is the elution part of 30 percent ethanol; the drug to be tested added into the experimental group 3 is the elution part of 40 percent ethanol; the drug to be tested added into the experimental group 4 is the elution part of 50 percent ethanol; the drug to be tested added into the experimental group 5 is 60% ethanol elution part; the drug to be tested added in the experimental group 6 is a combination of a 40% ethanol elution part and a 60% ethanol elution part in a mass ratio of 2: 1.
TABLE 1 Clinacanthus nutans extract anti-tumor Activity test results Table
As can be seen from the experiments in Table 1, 40% ethanol elution sites and 60% ethanol elution sites showed a certain anti-pancreatic cancer activity, and the other elution sites showed no pancreatic cancer activity. This indicates that the 40% ethanol elution site and the 60% ethanol elution site contained the anti-pancreatic cancer active ingredient. The addition of 40% ethanol elution site and 60% ethanol elution site to Clinacanthus nutans juice can make Clinacanthus nutans juice have certain anti-pancreatic cancer activity.
In addition, experimental group 6 showed that the anti-pancreatic cancer activity was greatly enhanced when 40% and 60% ethanol elution sites were combined at a mass ratio of 2: 1. It can be seen that the anti-pancreatic cancer effect of Clinacanthus nutans juice can be improved by combining 40% and 60% ethanol elution fractions and adding the combined fractions to Clinacanthus nutans juice.
Example 1 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: 700g of Clinacanthus nutans juice; clinacanthus nutans extract 70 g; 300g of lemon juice; the Clinacanthus nutans extract is eluted with 40% ethanol.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 2 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: 700g of Clinacanthus nutans juice; clinacanthus nutans extract 70 g; 300g of lemon juice; the Clinacanthus nutans extract is eluted with 60% ethanol.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 3 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: 700g of Clinacanthus nutans juice; clinacanthus nutans extract 70 g; 300g of lemon juice; the Clinacanthus nutans extract is a combination formed by 40% ethanol elution parts and/or 60% ethanol elution parts in a mass ratio of 2: 1.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 4 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: clinacanthus nutans juice 1000 g; clinacanthus nutans extract 50 g; 400g of lemon juice; the clinacanthus nutans extract is a combination formed by 40% ethanol elution parts and/or 60% ethanol elution parts in a mass ratio of 3: 1.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 5 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: 500g of Clinacanthus nutans juice; clinacanthus nutans extract 100 g; 300g of lemon juice; the Clinacanthus nutans extract is eluted with 60% ethanol.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 6 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: clinacanthus nutans juice 600 g; clinacanthus nutans extract 60 g; 400g of lemon juice; the Clinacanthus nutans extract is eluted with 40% ethanol.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Example 7 preparation of composite functional food of Clinacanthus nutans
The composition of the clinacanthus nutans composite functional food comprises the following components: clinacanthus nutans juice 800 g; clinacanthus nutans extract 80 g; 300g of lemon juice; the Clinacanthus nutans extract is eluted with 60% ethanol.
Preparing the clinacanthus nutans composite functional food: mixing Clinacanthus nutans juice and Clinacanthus nutans extract with lemon juice, heating to 50 deg.C, and stirring until no precipitate is formed to obtain the Clinacanthus nutans compound functional food.
The clinacanthus nutans compound functional food prepared in the example has no bitter taste after being put into the mouth, and the clinacanthus nutans extract has good solubility and no precipitate, and has a certain pancreatic cancer resistance effect.
Claims (10)
1. A Clinacanthus nutans compound functional food is characterized by comprising Clinacanthus nutans juice, Clinacanthus nutans extract and lemon juice.
2. The composite functional food of clinacanthus nutans according to claim 1, which comprises the following components in parts by weight:
50-100 parts of Clinacanthus nutans juice; 5-10 parts of Clinacanthus nutans extract; 20-40 parts of lemon juice.
3. The composite functional food of clinacanthus nutans according to claim 1, which comprises the following components in parts by weight:
60-80 parts of Clinacanthus nutans juice; 6-8 parts of Clinacanthus nutans extract; 30-40 parts of lemon juice.
4. The composite functional food of clinacanthus nutans according to claim 1, which comprises the following components in parts by weight:
70 parts of Clinacanthus nutans juice; 7 parts of clinacanthus nutans extract; 30 parts of lemon juice.
5. The Clinacanthus nutans compound functional food according to claim 1, wherein the Clinacanthus nutans juice is obtained by squeezing a fresh whole plant of Clinacanthus nutans.
6. The Clinacanthus nutans composite functional food according to claim 1, wherein the Clinacanthus nutans extract is prepared by a method comprising:
extracting the residue of fresh Clinacanthus nutans after juicing with alcohol to obtain Clinacanthus nutans alcohol extract, then loading the Clinacanthus nutans alcohol extract on macroporous resin, adopting gradient elution, and taking a concentrated and dried 40% ethanol elution part or/and a 60% ethanol elution part to obtain the Clinacanthus nutans extract;
the specific gradient elution method comprises the following steps:
(1) eluting with water with 4-8 times of column volume; washing the eluted part with water;
(2) eluting with 20% ethanol with volume fraction of 4-8 times of column volume to obtain 20% ethanol elution part;
(3) eluting with 30% ethanol with volume fraction of 4-8 times of column volume to obtain 30% ethanol elution part;
(4) eluting with 40% ethanol with volume fraction of 4-8 times of column volume to obtain 40% ethanol elution part;
(5) eluting with 50% ethanol with volume fraction of 4-8 times of column volume to obtain 50% ethanol elution part;
(6) eluting with ethanol with volume fraction of 60% and volume of 4-8 times of column volume to obtain 60% ethanol elution part.
7. The Clinacanthus nutans composite functional food according to claim 6,
the specific gradient elution method comprises the following steps:
(1) eluting with 5 column volumes of water; washing the eluted part with water;
(2) eluting with 20% ethanol with 5 times of column volume to obtain 20% ethanol eluate;
(3) eluting with 30% ethanol with 5 times of column volume to obtain 30% ethanol eluate;
(4) eluting with 40% ethanol with 5 times of column volume to obtain 40% ethanol eluate;
(5) eluting with 50% ethanol with 5 times of column volume to obtain 50% ethanol eluate;
(6) eluting with 5 times of column volume of 60% ethanol to obtain 60% ethanol eluate.
8. The clinacanthus nutans compound functional food as claimed in claim 6, wherein the clinacanthus nutans extract is obtained by mixing a concentrated and dried 40% ethanol elution part and a 60% ethanol elution part in a mass ratio of 2-3: 1.
9. The composite functional food of clinacanthus nutans according to claim 6, wherein the macroporous resin is a nonpolar macroporous resin.
10. The use of the composite functional food of clinacanthus nutans as claimed in any one of claims 1 to 9 for preventing and treating pancreatic cancer.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010360378.8A CN111602816A (en) | 2020-04-30 | 2020-04-30 | Clinacanthus nutans composite functional food and application thereof in preventing and treating pancreatic cancer |
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| CN202010360378.8A CN111602816A (en) | 2020-04-30 | 2020-04-30 | Clinacanthus nutans composite functional food and application thereof in preventing and treating pancreatic cancer |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341570A (en) * | 2015-10-14 | 2016-02-24 | 哈尔滨工业大学 | Series Clinacanthus nutans functional beverage and preparation method thereof |
| CN110150519A (en) * | 2019-06-18 | 2019-08-23 | 珠海霍普金斯医药研究院股份有限公司 | A kind of sorrow, which is escaped, careless extract and preparation method thereof and is preparing the application in functional food |
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2020
- 2020-04-30 CN CN202010360378.8A patent/CN111602816A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341570A (en) * | 2015-10-14 | 2016-02-24 | 哈尔滨工业大学 | Series Clinacanthus nutans functional beverage and preparation method thereof |
| CN110150519A (en) * | 2019-06-18 | 2019-08-23 | 珠海霍普金斯医药研究院股份有限公司 | A kind of sorrow, which is escaped, careless extract and preparation method thereof and is preparing the application in functional food |
Non-Patent Citations (1)
| Title |
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| 李本高主编: "《现代工业水处理技术与应用》", 30 June 2004, 北京：中国石化出版社 * |
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