CN116832079B - Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice - Google Patents
Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice Download PDFInfo
- Publication number
- CN116832079B CN116832079B CN202310800579.9A CN202310800579A CN116832079B CN 116832079 B CN116832079 B CN 116832079B CN 202310800579 A CN202310800579 A CN 202310800579A CN 116832079 B CN116832079 B CN 116832079B
- Authority
- CN
- China
- Prior art keywords
- pectin
- phyllanthus emblica
- juice
- supernatant
- fresh
- 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.)
- Active
Links
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 118
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 61
- 240000009120 Phyllanthus emblica Species 0.000 title claims abstract 14
- 230000000694 effects Effects 0.000 title claims description 21
- 238000002360 preparation method Methods 0.000 title description 16
- 238000000034 method Methods 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 29
- 239000006228 supernatant Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims description 103
- 235000010987 pectin Nutrition 0.000 claims description 102
- 239000001814 pectin Substances 0.000 claims description 102
- 238000000605 extraction Methods 0.000 claims description 83
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 66
- 238000010438 heat treatment Methods 0.000 claims description 30
- 239000009609 fructus phyllanthi Substances 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 20
- 238000010992 reflux Methods 0.000 claims description 18
- 150000002772 monosaccharides Chemical class 0.000 claims description 10
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000004364 calculation method Methods 0.000 claims description 7
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 229930182830 galactose Natural products 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000007791 liquid phase Substances 0.000 claims description 2
- 230000001502 supplementing effect Effects 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 claims 1
- 238000005485 electric heating Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 206010012735 Diarrhoea Diseases 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
- 238000003908 quality control method Methods 0.000 abstract description 3
- 244000119298 Emblica officinalis Species 0.000 description 104
- 238000010521 absorption reaction Methods 0.000 description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 description 14
- 235000013824 polyphenols Nutrition 0.000 description 14
- 230000004044 response Effects 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 230000013872 defecation Effects 0.000 description 12
- 239000000523 sample Substances 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 10
- 241000699670 Mus sp. Species 0.000 description 9
- 230000002195 synergetic effect Effects 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- RDOIQAHITMMDAJ-UHFFFAOYSA-N loperamide Chemical compound C=1C=CC=CC=1C(C=1C=CC=CC=1)(C(=O)N(C)C)CCN(CC1)CCC1(O)C1=CC=C(Cl)C=C1 RDOIQAHITMMDAJ-UHFFFAOYSA-N 0.000 description 7
- 229960001571 loperamide Drugs 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000002699 waste material Substances 0.000 description 5
- 238000013461 design Methods 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 239000006187 pill Substances 0.000 description 4
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 3
- 238000000540 analysis of variance Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000012937 correction Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000005211 surface analysis Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000218236 Cannabis Species 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000009120 camo Nutrition 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000005607 chanvre indien Nutrition 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000011487 hemp Substances 0.000 description 2
- 238000002329 infrared spectrum Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 125000004309 pyranyl group Chemical group O1C(C=CC=C1)* 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 238000012552 review Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- CBOJBBMQJBVCMW-NQZVPSPJSA-N (2r,3r,4r,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@@H](O)[C@H](O)CO CBOJBBMQJBVCMW-NQZVPSPJSA-N 0.000 description 1
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 206010016100 Faeces discoloured Diseases 0.000 description 1
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241001023442 Populus suaveolens Species 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 210000000105 enteric nervous system Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229960001911 glucosamine hydrochloride Drugs 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000001434 methanylylidene group Chemical group [H]C#[*] 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 230000009456 molecular mechanism Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000013433 optimization analysis Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000000611 regression analysis Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000001878 scanning electron micrograph Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000013179 statistical model Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000002563 stool test Methods 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 229940043263 traditional drug Drugs 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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)
- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/12—Antidiarrhoeals
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/04—Preparation or injection of sample to be analysed
- G01N30/06—Preparation
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/04—Preparation or injection of sample to be analysed
- G01N30/06—Preparation
- G01N2030/062—Preparation extracting sample from raw material
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Pathology (AREA)
- Immunology (AREA)
- General Physics & Mathematics (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Library & Information Science (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for preparing primary pulp for relieving purgation of phyllanthus emblica juice, which comprises the following steps: a. taking fresh phyllanthus emblica fruits after de-enzyming, and squeezing to obtain pomace and fresh juice; b. decocting the fruit residue with water, cooling, centrifuging, and collecting supernatant; c. and d, mixing the fresh juice prepared in the step a with the supernatant prepared in the step b to obtain the phyllanthus emblica primary pulp. The invention also provides a method for detecting the quality in the process of preparing the primary pulp. The invention relieves diarrhea caused by taking fresh phyllanthus emblica juice by utilizing phyllanthus emblica pomace, fully utilizes the pomace resources after juicing to form relevant quality control indexes, and the prepared phyllanthus emblica pulp is safe to use, stable in quality and controllable.
Description
Technical Field
The invention relates to a preparation method of raw juice for relieving purgation effect of phyllanthus emblica juice, belonging to the field of food and medicine processing.
Background
Fructus Phyllanthi belongs to medicinal and edible varieties, and raw juice thereof is often used as a raw material of fruit juice beverage. Record and display phyllanthus emblica raw productHas strong purgation effect, which results in diarrhea and other symptoms of some people after taking the juice (Saini Rakshandha, shalma Nitin, oladeji Oluwole Solomon, sourirajan Anuradha, dev Kamal, zengin)ElShazly Mohamed,Kumar Vikas.Traditional uses,bioactive composition,pharmacology,and toxicology of Phyllanthus emblica fruits:A comprehensive review.[J].Journal of ethnopharmacology,2021,282.；Bhavesh C.Variya,Anita K.Bakrania,Snehal S.Patel.Emblica officinalis(Amla):A review for its phytochemistry,ethnomedicinal uses and medicinal potentials with respect to molecular mechanisms[J]Pharmacological Research,2016,111; xia Quan, shongbacon, wang Li, kong Jie national pharmaceutical research of traditional drug Phyllanthus emblica [ J]Journal of Chinese traditional medicine, 1997 (09): 3-6+13+62.). The traditional Chinese medicine holds that the phyllanthus emblica crude product is cold and cool, is easy to hurt stomach qi, and is easy to cause diarrhea when taken excessively (Li Saijin, gao Xiaoyu, li Guilan, luo Kailian, bai Zhongbin, hu Yifan, cheng Jun, tian Yang. The phyllanthus emblica water extract has the effect of improving the condition of the loperamide-induced constipation mice [ J]Food research and development 2022,43 (12): 16-21; liang Wenyi, chen Wenjing, wu Lingfang, li Shi, cui Yaping, flag, zhang Lanzhen based on the Phyllanthus emblica Tibetan medicine theory analysis of modern pharmacological research [ J ]]Modern world science and technology-traditional Chinese medicine-2016,18 (07): 1166-1170.). Therefore, when the phyllanthus emblica juice is applied as fruit juice or beverage, corresponding technological measures should be taken to avoid diarrhea in the process of taking the phyllanthus emblica fresh juice and processed products thereof. At present, common processing methods for relieving cold nature are milk processing, salt processing and the like, but the method is generally suitable for dry fruits of phyllanthus emblica. There is no corresponding processing method in the field of food application.
The existing processing method of the phyllanthus emblica juice comprises the following steps:
1. decocting (for medicinal materials): decocting with water for 3 times, the first time for 2h, and the second and third times for 1.5h. Milk dipping: soaking fructus Phyllanthi in milk for 12-24 hr, cleaning, and removing seed. Drying, grinding and sieving with a 40-mesh sieve.
2. Soaking in milk, decocting with water, soaking fructus Phyllanthi in milk for one night, taking out the fructus Phyllanthi the next day, cleaning with clear water, decocting in water until the water is dried, sieving fructus Phyllanthi, drying, grinding, and sieving with 40 mesh sieve. The unprocessed reference medicinal material is obtained by pulverizing the raw medicinal materials directly, and sieving.
3. Adding 200ml of salt water (containing 5g of edible salt) into about 100g of coarse phyllanthus emblica particles, uniformly stirring and absorbing, fully sealing for 12h, spreading on a porcelain plate, immediately placing into a 105 ℃ oven, taking out when the temperature is deviated to +0.5 ℃, cooling, crushing, sieving with a No. 4 sieve, and uniformly mixing for later use.
4. Salting: the salt amount is 3% of the raw material of the phyllanthus emblica, the water adding amount is 1.2 times of the phyllanthus emblica, and the phyllanthus emblica is soaked for 10d. Or the salt is 5% of the raw material of the emblic leafflower fruit, the water adding amount is 2 times of the emblic leafflower fruit, and the processing temperature is 105 ℃.
5. Fresh phyllanthus emblica fruit juice is prepared, cleaning, removing cores, crushing, inactivating enzyme (90 ℃ for 5 min), rough filtering, clarifying (0.02% pectase is treated for 1h at 45 ℃), filtering, centrifuging and obtaining phyllanthus emblica juice.
6. Fructus phyllanthi clear juice: selecting fruits, washing fruits, scalding, removing cores, pulping, performing enzymolysis, leaching, juicing, straining, clarifying, blending, fine filtering, filling, sterilizing and obtaining the phyllanthus emblica juice beverage.
7. Fresh phyllanthus emblica, sorting, cleaning, crushing and stoning, squeezing, rough filtering, centrifugal separation and low-temperature preservation of clear juice
8. The process for composite enzymolysis of phyllanthus emblica juice comprises the following steps: the optimal technological parameters of the pectase-cellulase complex enzyme enzymolysis of the phyllanthus emblica juice are that the mass ratio of the pectase to the cellulase is 1.1:1, the addition amount of the compound enzyme is 0.01%, the enzymolysis time is 2.9h, and the enzymolysis temperature is 55 ℃.
9. Mild phyllanthus emblica treatment: pretreatment, wherein one group of samples is placed in a climatic chamber with the temperature of 38 ℃ and the humidity of 85 percent to 100 percent for heat treatment for 2 days. The cold shock treatment is to immerse the fruits completely in ice water at 0deg.C for 30min, drain and air dry.
Two groups of cold shock, heat shock and normal untreated samples are respectively weighed by 200g, one group of the samples containing the cold shock, the heat shock and the untreated samples are sealed into a test group A by a vacuum packaging machine, the other group of the samples are placed in a plastic basket without being packaged into a test group B, the test group A, B is repeatedly weighed, and the samples are respectively placed in a refrigerator at 4 ℃ and a constant-temperature incubator at 20 ℃ with the humidity of 77%.
10. Composite fermented phyllanthus emblica drink: pulverizing fructus Phyllanthi, extracting in water bath, filtering to obtain fructus Phyllanthi water extract, mixing with cherry tomato juice, homogenizing, sterilizing, and fermenting.
11. High-temperature steam treatment: fresh phyllanthus emblica (with the diameter of about 10-15 mm) is selected and cleaned, then is placed into high-temperature steam with the steam pressure of 0.3MPa for treatment for 130s, taken out, immediately cooled, enucleated, squeezed into juice in a spiral way and filtered centrifugally for standby (marked as D-shaped). Control sample: the fresh phyllanthus emblica fruits are selected and cleaned and then directly spirally taken.
12. And (3) clarifying: fresh fruits are selected for pretreatment of phyllanthus emblica juice, the fresh fruits are cleaned, the seeds are removed, the fresh fruits are soaked in 1% sodium chloride solution at 50 ℃ for 1h, the soaked fruits are cleaned by clear water, the pulp is liquefied by complex enzyme, the juice is obtained through squeezing, and the pre-squeezed juice of phyllanthus emblica is obtained through rough filtration. 1.2.2 clarification method (1) Cold treatment method: cooling changes the colloid properties to form a precipitate. And (3) placing the primary juice at 0-4 ℃ for cooling, precipitating, centrifuging and leaving supernatant. (2) Complex enzymatic method: adding complex enzyme for enzymolysis, centrifuging, and collecting supernatant. (3) gelatin method: adding gelatin, clarifying, centrifuging, and collecting supernatant.
The fructus Phyllanthi pulp or extract prepared by the above process still has diarrhea problem after administration.
Regarding the utilization of phyllanthus emblica pomace, there are also reports in the literature such as: song Guobin comprehensive utilization of fructus Phyllanthi fruit residue, china forestry science institute, discloses extracting dietary fiber from fructus Phyllanthi fruit residue, or preparing into fermentation product. Tan Qingchu, etc., and the preparation process research of the antibacterial leave-on gel of the phyllanthus emblica fruit residue, the world traditional Chinese medicine, the volume 17 and the phase 19 of 10 months in 2022, discloses that the phyllanthus emblica fruit residue is prepared into the antibacterial leave-on gel. At present, no report of the effect of relieving the purgation of the natural juice of the phyllanthus emblica by utilizing the phyllanthus emblica fruit residues exists.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing raw juice for relieving the purgation effect of the natural juice of phyllanthus emblica.
The invention provides a method for preparing primary pulp for relieving purgation of phyllanthus emblica juice, which comprises the following steps:
a. taking fresh phyllanthus emblica fruits after de-enzyming, and squeezing to obtain pomace and fresh juice;
b. decocting the fruit residue with water, cooling, centrifuging, and collecting supernatant;
c. and d, mixing the fresh juice prepared in the step a with the supernatant prepared in the step b to obtain the phyllanthus emblica primary pulp.
The water-removing method in the step a adopts microwave water-removing, and the microwave water-removing method comprises the following steps: heating fresh fructus Phyllanthi at 4kw and 48deg.C for 15min.
And b, adding water into the pomace obtained in the step b for reflux decoction, wherein the decoction temperature is 100 ℃, the decoction time is 20-40min, and the centrifugation speed is 3000-5000 r/min after cooling.
Further preferably, the pomace obtained in the step b is added with water for reflux decoction, the decoction temperature is 100 ℃, the pH value is 1.7, the decoction time is 80 minutes, and the extraction liquid-to-liquid ratio is 1:25, centrifuging after cooling, wherein the centrifuging speed is 4500r/min.
And c, mixing the fresh juice and the supernatant fluid, and then heating and decocting by microwaves, and carrying out microwave vacuum reflux heating at 50 ℃ and minus 0.076MPa to obtain the phyllanthus emblica primary pulp.
And c, mixing the fresh juice obtained in the step with the supernatant, and carrying out reflux decoction at 100 ℃ for 15min to obtain the phyllanthus emblica primary pulp.
And c, mixing the fresh juice obtained in the step with the supernatant, sterilizing, fermenting, inoculating 0.5% (1×107 cfu/mL) of activated lactobacillus into the sterilized combined juice, and fermenting at 40 ℃ for 48 hours to obtain phyllanthus emblica primary pulp.
The invention also provides a method for detecting the quality of the primary pulp in the preparation process, which is to control the quality of the primary pulp by detecting the content of pectin extracted from the pomace in the step b.
Wherein the pectin content in the supernatant is not less than 10% w/w.
The monosaccharide in the pectin comprises arabinose, galactose, glucose, xylose and galacturonic acid; the weight average molecular weight (Mw) was 539238, the number average molecular weight (Mn) was 269797, and the peak molecular weight (Mp) was 384163; the ion chromatogram of pectin is shown in figure 9.
The beneficial effects of the invention are as follows: the problem of diarrhea caused by taking fresh phyllanthus emblica juice is relieved by utilizing phyllanthus emblica pomace, the pomace resources after juicing are fully utilized, relevant quality control indexes are formed, and the prepared phyllanthus emblica pulp is safe to use, stable in quality and controllable.
Drawings
FIG. 1 effect of feed to pectin extraction
FIG. 2 influence of extraction time on pectin extraction
FIG. 3 influence of ethanol consumption on pectin extraction
FIG. 4 influence of pH dose on pectin extraction
FIG. 5 influence of extraction temperature on pectin extraction
FIG. 6 response surface graph ((A) heating time and feed liquid ratio, (B) heating time and ethanol amount, (C) influence of feed liquid ratio and ethanol amount on synergistic extraction rate of phyllanthus emblica pectin and polyphenol)
FIG. 7 molecular weight map of Emblica officinalis
FIG. 8 is a mixed-label ion chromatogram
FIG. 9 ion chromatography of Phyllanthus emblica pectin
FIG. 10 pectin infrared spectrum
FIG. 11 pectin SEM image
Detailed Description
EXAMPLE 1 preparation of the phyllanthus emblica puree of the invention (microwave method)
Step 1: selecting and cleaning phyllanthus emblica: selecting mature high-quality phyllanthus emblica fruits, and cleaning;
step 2: microwave de-enzyming: heating fresh fructus Phyllanthi at 4kw and 48 deg.C for 15min.
Step 3: squeezing fructus Phyllanthi, recovering fruit residue, adding 12 times of water, decocting under reflux (100deg.C) for 30min, cooling, centrifuging (4000 r/min), collecting supernatant, and mixing with fresh juice.
Step 4: microwave heating and decocting: and (5) carrying out microwave vacuum reflux heating at 50-0.076 MPa.
Quality control index: the pectin content is not less than 10%.
EXAMPLE 2 preparation of the phyllanthus emblica puree of the invention (cooking method)
Step 1: selecting and cleaning phyllanthus emblica: selecting mature high-quality phyllanthus emblica fruits, and cleaning;
step 2: microwave de-enzyming: heating fresh fructus Phyllanthi at 4kw and 48 deg.C for 15min.
Step 3: squeezing fructus Phyllanthi, recovering fruit residue, decocting with 12 times of water under reflux (100deg.C) for 30min, cooling, centrifuging (4000 r/min), collecting supernatant, and mixing with the juice.
Step 4: heating the mixed juice of the phyllanthus emblica obtained in the step 4 (reflux-decocting at 100 ℃ for 15 min) to obtain phyllanthus emblica primary pulp.
EXAMPLE 3 preparation of the phyllanthus emblica puree of the invention (fermentation method)
Step 1: selecting and cleaning phyllanthus emblica: selecting mature high-quality phyllanthus emblica fruits, and cleaning;
step 2: microwave de-enzyming: heating fresh fructus Phyllanthi at 4kw and 48 deg.C for 15min.
Step 3: squeezing fructus Phyllanthi, recovering fruit residue, decocting with 12 times of water under reflux (100deg.C) for 30min, cooling, centrifuging (4000 r/min), collecting supernatant, mixing with fresh juice, sterilizing, and fermenting.
Step 4: inoculating activated lactobacillus 0.5% (1×107 cfu/mL) into sterilized mixed juice, fermenting at 40deg.C for 48 hr to obtain fructus Phyllanthi stock.
Example 4 preparation Process screening test of Emblica officinalis puree of the present invention and method for detecting and controlling quality in the preparation Process of the puree
1 instrument and reagents
1.1 monomer samples
Residue of fructus Phyllanthi (purchased from the lotus pool medicinal material market) residue after squeezing fresh fruit is dried, crushed and sieved with a No. three sieve.
1.2 instruments
TABLE 1 Main instruments
1.3 reagents
TABLE 2 Main reagents
2 Experimental methods
2.1 pectin extraction and content determination
Extracting pectin by adopting a heating reflux extraction-alcohol precipitation method. The technical route is as follows: precisely weighing 2g of phyllanthus emblica residue powder, adding a certain volume of solvent (RO water), regulating pH to 1.7 by using hydrochloric acid, weighing, reflux-extracting for a certain time on an electrothermal sleeve, naturally cooling, and then supplementing the weight to the previous weight. Centrifuging at 4500r for 15min, and separating fructus Phyllanthi residue powder and pectin-containing supernatant.
Pectin component separation and calculation: ethanol (95%) was added at a certain ratio v/v to precipitate a liquid phase, which was centrifuged at 4500r for 15min at high speed, and the lower precipitate was collected. And volatilizing residual ethanol from the precipitate in a vacuum drying oven, and drying overnight in a freeze drying oven to obtain the dry pectin.
And weighing pectin, dividing the pectin by the weight of the residue, and calculating the pectin extraction rate.
2.2 Single factor experiment
The pre-experiment shows that the polyphenol content in the phyllanthus emblica pomace is far lower than the pectin content, the pectin extraction rate is five times or more than that of the polyphenol, and the weight is large, so that the single factor experiment only uses pectin as a response to ensure that the extraction rate is large.
According to a single factor experiment method, setting the influence factors as extraction time (30, 50, 70, 90, 120 min), feed-liquid ratio (30, 50, 70, 90, 110 g/ml), ethanol amount (1:1, 1:2, 1:3, 1:4, 1:5 ml/ml), pH value (1.5, 2, 2.5, 3, 3.5), and extraction temperature (60, 70, 80, 90, 100 ℃) to respectively examine the influence of the five factors on the pectin extraction rate in the phyllanthus emblica fruit residues, determining the optimal range of each factor, adopting a response surface analysis method to design subsequent experiments and establish a model, and obtaining the optimal extraction condition.
2.3 response surface optimization test scheme
Based on the single factor experimental result, the fixed pH is 1.7, the reflux heating temperature is 100 ℃, the Box-Behnken experimental design is adopted, and the A value represents the reflux heating extraction time, the B value represents the feed liquid ratio and the C value represents the ethanol consumption as response to the influence of pectin extraction rate. The response value is the comprehensive score of the pectin extraction rate, and the calculation is carried out by adopting a weight method, and the formula (2) is as follows:
in the formula (2), R 1 For pectin extraction rate, R 2 The extraction rate of the polyphenol is obtained.
The test factors and horizontal codes are shown in table 3. Both calculation and graphics were performed by design experert 8.0 software.
Table 3 response surface experimental factor level coding
2.4 physicochemical Properties of Phyllanthus emblica pectin
2.4.1 molecular weight determination of Phyllanthus emblica pectin
And (3) preparation of a reagent: precisely preparing 0.05M NaCl solution, filtering with 0.45 μm filter membrane, ultrasonic treating for 10min, and preserving under RT condition
Sample and standard solution preparation: the sample and standard were precisely weighed, the sample was prepared as a 5mg/ml solution, centrifuged at 12000rpm for 10min, the supernatant was filtered through a 0.22 μm microporous filter membrane, and the sample was transferred to a 1.8ml sample-in vial.
The chromatographic method comprises the following steps: chromatographic column: BRT105-104-102 series gel column (8X 300 mm); mobile phase: 0.05M NaCl solution; flow rate: 0.6ml/min, column temperature: 40 ℃; sample injection amount: 20 μl; a detector: differential detector RID-10A.
2.4.2 Phyllanthus emblica pectin monosaccharide composition
And (3) preparation of a reagent: 2.4g of 50% NaOH solution is dissolved in 2L of water, 15mM NaOH solution is prepared precisely, and the mixture is preserved under RT conditions; 1.2g of 50% NaOH solution, 8.2mg of NaOAC was dissolved in 1L of water, and 15mMNaOH&100mM NaOAC solution was prepared precisely and stored at RT.
Sample preparation: 10mg of the sample was precisely weighed into an ampoule, 10ml of 3M TFA was added and hydrolyzed at 120℃for 3 hours. Accurately sucking the acid hydrolysis solution, transferring to a pipe, blowing with nitrogen, drying, adding 5ml of water, mixing, sucking 100uL, adding 900uL of deionized water, and centrifuging at 12000rpm for 5min. The supernatant was analyzed by IC.
The preparation and calculation method of the standard substance solution comprises the following steps: 16 monosaccharide standards (fucose, rhamnose, arabinose, galactose, glucose, xylose, mannose, fructose, ribose, galacturonic acid, glucuronic acid, galactosamine hydrochloride, glucosamine hydrochloride, N-acetyl-D glucosamine, guluronic acid, mannuronic acid) were prepared to about 10mg/ml standard solution. Standard solutions of monosaccharides were precisely prepared to obtain 0.01, 0.1, 0.5, 1, 5, 10 and 20mg/L gradient concentration standards as standards 1 to 7. The mass of the different monosaccharides was determined according to the absolute quantitative method and the molar ratio was calculated on the basis of the molar mass of the monosaccharides, the results being given in Table 4.
The chromatographic method comprises the following steps: chromatographic column: dionexCarbopacTMPA20 (3×150); mobile phase: AH 2 O；B:250mMNaOHC:50mMNaOH&500mM NaOAC; flow rate: 0.3ml/min; sample injection amount: 5. Mu.L; column temperature: 30 ℃; a detector: an electrochemical detector.
Linear relationship:
TABLE 4 Standard Linear relationship
2.4.3 analysis of the functional group Structure of Phyllanthus emblica pectin
Precisely weighing 2mg of sample and 200mg of potassium bromide, pressing into tablets, and tabletting the blank control by adopting potassium bromide powder. Respectively placing the images on a Fourier transform infrared spectrometer FT-IR650 for scanning and recording.
2.4.4 tissue Structure analysis of Phyllanthus emblica pectin
And sticking a proper amount of phyllanthus emblica pectin sample on a sample platform. And observing morphological characteristics and tissue structures of the sample under an acceleration voltage of 5KV under an electron microscope, and photographing.
3 results and discussion
3.1 Single factor experimental analysis
3.1.1 Effect of feed to pectin extraction Rate
According to the description in 2.1, the heating reflux time is fixed for 70min, the ethanol consumption is 1:2.5, the pH is 2, the heating temperature is 100 ℃, and the influence of different feed liquid ratios on the pectin extraction rate is studied. As can be seen from fig. 1, the pectin extraction rate initially increases with increasing feed to liquid ratio, when the feed to liquid ratio is 1: the highest concentration is reached at 50g/ml, because the ratio of feed to liquid is increased, which is favorable for hydrolyzing pectin into pectin and increasing the pectin concentration in the solution. The pectin extraction rate is reduced along with the increase of the feed-liquid ratio, and the extraction rate of pectin is obviously reduced due to the fact that the solvent volume is too large, the dissolution of non-pectin substances is promoted, and the subsequent steps of alcohol precipitation, centrifugation and the like are affected by the increase of the whole volume. Thus 25, 30, 35 are chosen for optimization.
3.1.2 Effect of extraction time on pectin extraction Rate
According to the description in 2.1, the fixed feed-to-liquid ratio is 1:2.5, the ethanol consumption is 1:2.5, the pH is 2, the heating temperature is 100 ℃, and the influence of different extraction times on the pectin extraction rate is studied. As can be seen from fig. 2, when the extraction time was increased from 30 to 50 minutes, the pectin extraction rate of phyllanthus emblica was low and did not increase significantly, when the extraction time was increased from 50 to 90 minutes, the pectin extraction rate was increased significantly and reached the maximum, and when the extraction time was over 90 minutes, the pectin extraction rate was decreased. Therefore, when the extraction time is increased within a certain range, the solubility and the diffusion coefficient of pectin can be increased, and the extraction rate of the phyllanthus emblica pectin can be improved. However, when the extraction time is too long, or when the pectin molecules are damaged or degraded by long-time heating, the quality of the pectin is lowered, and the extraction rate tends to be lowered. Thus 60, 70, 80min optimization was chosen.
3.1.3 Effect of ethanol amount on pectin extraction yield
According to the method described in 2.1, the heating time is fixed for 70min, the feed-liquid ratio is 1:2.5, the pH is 2, the heating temperature is 100 ℃, and the influence of different ethanol consumption on pectin extraction rate is studied. As can be seen from fig. 3, the pectin extraction rate reaches the highest at a volume of ethanol of 1:2, which is lower than 1:2, pectin precipitation is incomplete, and the extraction rate is obviously reduced. When the volume of ethanol is higher than 1:2, other components except pectin are precipitated, which can interfere with precipitation separation of pectin to reduce pectin extraction.
3.1.4 influence of pH on pectin extraction
According to the description in 2.1, the heating time is fixed for 70min, the ethanol consumption is 1:2.5, the feed-liquid ratio is 1:2.5, the heating temperature is 100 ℃, and the influence of different pH values on the pectin extraction rate is studied. As can be seen from the analysis in FIG. 4, the pH reached the highest at 1.5-2, and above 2, the pH dropped sharply and the extraction rate was extremely low, so the fixed pH was 1.7.
3.1.5 Effect of extraction temperature on pectin extraction Rate
According to the description in 2.1, the heating time is fixed for 70min, the ethanol consumption is 1:2.5, the feed-liquid ratio is 1:2.5, the pH is 2, and the influence of different extraction temperatures on the pectin extraction rate is studied. As can be seen from fig. 5, the extraction temperature is increased, and the pectin extraction rate is significantly increased, so that the extraction temperature is fixed at 100 ℃.
3.2 response surface collaborative optimization and statistical analysis
The research adopts Box-Behnken experimental design, and optimizes the extraction conditions of pectin and polyphenol in phyllanthus emblica by taking the extraction rate of pectin and the synergistic extraction rate of polyphenol as output under three input conditions of feed-liquid ratio, extraction time and ethanol consumption. The design and experimental results are shown in table 5. The extraction rates of pectin and polyphenol are respectively 11.45-14.03% and 1.62-2.53%, and the synergistic extraction rate of pectin and polyphenol is 11.44557% -14.03149% according to 2.3. Regression analysis was performed on the 15 experimental point impact values using the Design-Expert 8.0.6 program, with pectin extraction and polyphenol extraction as impact values, and the statistical model of the suggested pectin and polyphenol extraction was as follows:
synergistic extraction rate
＝+13.36+0.3197A-0.0895B-0.1334C-0.4103AB+0.2516AC+0.1292BC-0.0332A2-0.0693B2-1.04C2
Analysis of variance was performed on the regression equation, and the results are shown in Table 6. Table 6 shows that the primary term factor (A, C) has significant influence on the results by the interactive terms (AB, AC) and the secondary term (C2) (P is less than or equal to 0.05). While the primary term factor (B) interacts with the term (BC) and the secondary term (A2, C2) has significantly less effect on the result (P > 0.05).
TABLE 5 response surface analysis protocol and experimental results
TABLE 6 regression model analysis of variance
The experiment takes the synergistic extraction rate of pectin and polyphenol as an influence value, designs an influence analysis experiment of 15 experimental points of three factors and three levels, and repeats the zero point experiment for 3 times to judge the experimental error.
Fixed parameters: precisely weighing 2g of powder, extracting at pH1.7, heating at 100deg.C as fixed parameter, and keeping the rest in table.
The optimal technological parameters obtained by combining the mathematical analysis of the regression model are that the feed-liquid ratio is 1:25, the extraction time is 80min, and the ethanol consumption is 1:1.2. The theoretical value of the synergistic extraction under this optimal process condition is 14.0735%. In order to further test the reliability of the experimental method, the optimal extraction condition is adopted for extraction, and the actual measured synergistic extraction rate of phyllanthus emblica fruits is 14.42%, and the relative error is about 1.62%. Therefore, the extraction condition parameters obtained by optimization of the response surface analysis method can be considered to be reliable, and the method has reference value.
3.3 analysis of any two factor interactions
The relationship between the synergistic extraction rate of phyllanthus emblica pectin and polyphenol and the response values can be better understood by using FIGS. 6 (A-C). Fig. 6A, B, C respectively fixes the level of zero for 1 variable, and the response varies with the other two variables. The contour line density represents the obvious change of the response value, the ellipse represents the optimal proportion of two factors with obvious effect on the dependent variable, and the dot with red middle is simulated. Fig. 6 and A, B, C all conform to the analysis of variance results of table 6, and for the extraction yield of pectin and polyphenol, the heating time is significant with the feed-liquid ratio and the ethanol amount, respectively, and the interaction between the feed-liquid ratio and the ethanol amount is insignificant.
3.4 pectin molecular weight
By using the retention time of dextran series of known molecular weight on BRT105-104-102 tandem gel column, a standard curve was made to give lgMp-RT (peak molecular weight), lgMw-RT (weight average molecular weight), lgMn-RT (number average molecular weight) calibration curve equation:
lgMp-RT correction curve equation: y= -0.195x+12.375r2= 0.9913
lgMw-RT correction curve equation: y= -0.2078x+12.968r2=0.993
lgMn-RT correction curve equation: y= -0.181x+11.734r2= 0.9972
The spectrum of the phyllanthus emblica pectin passing through the gel column is shown in fig. 7, and the peak of the mobile phase is about 47.1 min. Rt= 34.823min, mp= 384163, mw= 539238, mn= 269797 are calculated according to the calculation formula.
3.5 analysis of monosaccharide composition results
The ion chromatogram obtained by mixing the standard substances is shown in figure 8. (solvent peak: 2.0min is the peak of sodium hydroxide, 40min is the peak of sodium acetate). The ion chromatogram of phyllanthus emblica pectin is shown in figure 9.
The analysis and calculation are carried out according to the method of 2.4.2, and the composition of the phyllanthus emblica pectin molecular monosaccharide is shown in table 7.
TABLE 1 molecular composition of Emblica officinalis pectin
3.6 analysis of Infrared Spectroscopy results
The infrared results of pectin samples of polysaccharide fraction are shown in figure 10. The absorption band is a telescopic vibration absorption peak of-OH at 3600-3200cm-1, and the absorption peak in this region is a characteristic peak of saccharides. The method comprises the following steps: 3417cm-1 is the stretching vibration absorption peak of O-H, and is a characteristic peak of saccharide. There was an absorption peak at 2927cm-1, which was attributed to C-H stretching vibration. There was an absorption peak at 1739cm-1, ascribed to C=O stretching vibration. The absorption peak at 1627cm-1 may be attributed to water of crystallization. Absorption peaks at 1440cm-1, 1147cm-1 and 1101cm-1 are attributed to C-O stretching vibration. Absorption peaks at 1367cm-1 and 1328cm-1 are attributed to C=O symmetrical telescopic vibration. Absorption peaks at 1236cm-1 and 1049cm-1 and 1018cm-1 were attributed to O-H angular vibration. There was an absorption peak at 971cm-1, which was attributed to the rolling vibration of the terminal methine group of the pyran ring. There was an absorption peak at 917cm-1, and the asymmetric ring was ascribed to stretching vibration of the pyran ring.
3.7 pectin electron microscope tissue structure
The pectin electron microscope image is shown in figure 11, and the phyllanthus emblica pectin has rough surface and more crystalline particles. No obvious cracks and pore structures, and shows that the pectin tissue structure is relatively complete.
The extraction rate of pectin in waste phyllanthus emblica pomace extracted by an acid extraction and alcohol precipitation method is improved through response surface optimization, the optimized condition is that the feed-liquid ratio is 1:25, the extraction time is 80min, the ethanol consumption is 1:1.2, and the extraction is carried out according to the optimal parameters, so that the extraction rate is 14.42%. The obtained phyllanthus emblica pectin is light yellow and transparent. The infrared spectrum of the sample showed a characteristic absorption peak with saccharides, indicating that it is indeed a pectic component. And the molecular weight of the phyllanthus emblica pectin is not high, which is favorable for dissolution and absorption, so that the phyllanthus emblica pectin has greater activity potential. The pectin contains arabinose, galactose, glucose, xylose and galacturonic acid as main monosaccharide components. And further observing the pectin structure of the phyllanthus emblica under an electron microscope, and finding that the tissue structure of the phyllanthus emblica is relatively good. In summary, since the waste phyllanthus emblica pomace accounts for about 65% of the total weight of fresh fruits, further research on pectin, polyphenol and other substances in the pomace is one of important preconditions for recycling the waste phyllanthus emblica pomace. As one of the main components in the waste pomace, a more clear and effective direction is provided for recycling the waste pomace of the emblic leafflower fruit.
The beneficial effects of the invention are demonstrated by efficacy tests below.
Test example 1 evaluation of diarrhea Effect of Emblica officinalis puree of the present invention
(1) Experimental method
1.1 formulation of loperamide
400mg of loperamide is accurately weighed and dissolved in 50mL of 0.9% physiological saline to make the final concentration of the loperamide 8mg/mL for later use.
1.2 preparation of Cannabis pellet suspension
The hemp seed pill (6 g/pill) is dissolved in 0.9 percent physiological saline to a final concentration of 60mg/mL for standby.
1.3. Grouping and administration of animals
The loperamide-induced constipation model is mainly developed by inhibiting intestinal motility, affecting intestinal water metabolism and the enteric nervous system. The experiment set a blank control group, a model control group and a positive control group (n=12), while setting a 600 mg/(kg·d) phyllanthus emblica juice dose group (n=12). Gastric lavage of the blank group is performed with 0.9% physiological saline; the model control group irrigates 8 mg/(kg.d) of loperamide; gastric lavage 900 mg/(kg.d) of the fructus cannabis pill suspension of the positive control group; the administration group was respectively perfused with 8 mg/(kg.d) of the test substance and loperamide at the corresponding concentrations, and all samples were prepared to the desired concentrations using 0.9% physiological saline. The stomach was orally irrigated 1 time a day for 7 days, and the amount of the stomach was 0.125mL/10g bw.
1.4 stool test
And (3) carrying out a mouse defecation experiment according to the health food function evaluation guiding principle. At night on day 6 of subject intervention, the mice of each group were not deprived of water. After 12h, each dose group was perfused with gastric saline and the corresponding test subjects, and after 1h, each group of mice was perfused with ink and timing was started. Placing mice after stomach filling in independent cages, providing sufficient water source, recording black stool discharge time of each mouse, collecting feces discharged from each mouse within 6 hr, and counting the number of grains and total mass of feces
(2) Experimental results
By comparing the 6-hour defecation amount of different treatment groups with that of a control group, compared with a blank group, the defecation amount of mice can be obviously increased by microwave processing of the emblic juice, cooking of the emblic juice and fermentation of the emblic juice. However, the processed phyllanthus emblica juice group has significantly lower defecation (P < 0.01) than the phyllanthus emblica fresh juice. Wherein, the defecation amount of the fermentation processing phyllanthus emblica juice has the most obvious effect, the average defecation amount is 412mg, which is obviously higher than the average defecation amount (P < 0.05) of a blank group; the defecation amount of the microwave processed emblic juice and the cooking processed emblic juice is lower than that of the control group (P < 0.01). Meanwhile, the defecation amount of the hemp seed pill group is also obviously higher than that of the control group, and the difference is extremely obvious (P < 0.01), which is a positive control group. Overall, the defecation of the processed phyllanthus emblica juice set is significantly lower. Therefore, the conclusion is that the purgation effect of the processed phyllanthus emblica juice is relieved compared with that of the raw juice, and the steaming processing effect is better.
TABLE 8 defecation conditions of mice of each group after feeding the drugs
Note that: p <0.05 compared to control group; * P <0.01
The experimental results show that the weight of the mice in the three plasmogen groups is more normal than that of the mice in the raw group, the feeding amount is larger, and the defecation condition is more normal. The method shows that the raw juice phyllanthus emblica prepared by three processing methods of steaming, microwave and fermentation can obviously improve diarrhea symptoms of mice, wherein the effect of the phyllanthus emblica processed by the steaming method is optimal.
Claims (3)
1. A method for preparing raw pulp for relieving purgation effect of phyllanthus emblica raw juice is characterized by comprising the following steps: it comprises the following steps:
a. taking fresh phyllanthus emblica fruits after de-enzyming, and squeezing to obtain pomace and fresh juice;
b. decocting the fruit residue with water, cooling, centrifuging, and collecting supernatant;
c. mixing the fresh juice prepared in the step a with the supernatant prepared in the step b to obtain phyllanthus emblica primary pulp;
the water-removing method in the step a adopts microwave water-removing, and the microwave water-removing method comprises the following steps: heating fresh fructus Phyllanthi at 4kw and 48deg.C for 15min;
b, adding water into the pomace for reflux decoction, wherein the decoction temperature is 60-100 ℃, the decoction time is 60-80min, cooling and centrifuging, and the centrifuging speed is 3000-5000 r/min;
c, mixing the fresh juice obtained in the step C with the supernatant, and performing microwave heating decoction, and performing microwave vacuum reflux heating at 50 ℃ and minus 0.076MPa to obtain phyllanthus emblica primary pulp; or (b)
c, mixing the fresh juice obtained in the step c with the supernatant, and carrying out reflux decoction at 100 ℃ for 15min to obtain phyllanthus emblica primary pulp; or (b)
c, mixing the fresh juice obtained in the step C with the supernatant, sterilizing, fermenting, inoculating activated 0.5% lactobacillus with concentration of 1×107cfu/mL into the sterilized combined juice, and fermenting at 40 ℃ for 48 hours to obtain phyllanthus emblica primary pulp.
2. The method of manufacturing according to claim 1, characterized in that: b, adding water into the pomace for reflux decoction, wherein the decoction temperature is 100 ℃, the pH value is 1.7, the decoction time is 80min, and the extraction liquid-to-liquid ratio is 1:25, centrifuging after cooling, wherein the centrifuging speed is 4500r/min.
3. A method for determining the pectin content of a pulp as claimed in claim 1 or 2, characterized in that: measuring the pectin content in the pomace of the step b; the method for measuring the pectin content comprises the following steps:
a. extracting pectin by adopting a heating reflux extraction-alcohol precipitation method: precisely weighing 2g of phyllanthus emblica residue powder, adding a certain volume of solvent RO water, adjusting pH to 1.7 by using hydrochloric acid, carrying out reflux extraction on an electric heating sleeve after weighing, and supplementing the weight to the previous weight after natural cooling; centrifuging at 4500r for 15min, and separating fructus Phyllanthi residue powder and pectin-containing supernatant;
b. pectin component separation and calculation: adding 95% ethanol to precipitate liquid phase, centrifuging at 4500r for 15min, and collecting lower precipitate; volatilizing residual ethanol from the precipitate in a vacuum drying oven, and drying overnight in a freeze drying oven to obtain dry pectin;
c. weighing pectin, dividing by the weight of the residue, and calculating to obtain pectin extraction rate; the pectin content in the supernatant is not lower than 10% w/w; the monosaccharide in the pectin comprises arabinose, galactose, glucose, xylose and galacturonic acid; the weight average molecular weight Mw was 539238, the number average molecular weight Mn was 269797, and the peak molecular weight Mp was 384163.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310800579.9A CN116832079B (en) | 2023-07-03 | 2023-07-03 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310800579.9A CN116832079B (en) | 2023-07-03 | 2023-07-03 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116832079A CN116832079A (en) | 2023-10-03 |
| CN116832079B true CN116832079B (en) | 2024-02-09 |
Family
ID=88161130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310800579.9A Active CN116832079B (en) | 2023-07-03 | 2023-07-03 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116832079B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
| CN104592416A (en) * | 2015-01-04 | 2015-05-06 | 砀山海升果胶有限责任公司 | High-quality natural pectin extraction technology |
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
-
2023
- 2023-07-03 CN CN202310800579.9A patent/CN116832079B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
| CN104592416A (en) * | 2015-01-04 | 2015-05-06 | 砀山海升果胶有限责任公司 | High-quality natural pectin extraction technology |
| CN110214878A (en) * | 2019-07-05 | 2019-09-10 | 深圳市永沣香料有限公司 | Without astringent sense emblic composite beverage preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 滇橄榄果渣膳食纤维的提取及其体外吸附性能研究;吴婧等;《食品工业科技》;第第43卷卷(第第2期期);第174-181页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116832079A (en) | 2023-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100989869B1 (en) | Composition for dissolving hangover containing fermented bean sprouts juice | |
| CN102742906B (en) | Momordica grosvenori drink with low glycemic index and anti-fatigue action | |
| CN107997048B (en) | Composition with eyesight improving effect | |
| CN112007057B (en) | Preparation method of wall-broken ganoderma lucidum spore powder capsule and wall-broken ganoderma lucidum spore powder capsule | |
| CN104041896A (en) | Medicine and food homologous plant concentrated juice and preparation method thereof | |
| CN104255977B (en) | A kind of radioprotective milk vinegar green-tea health-care beverage | |
| CN114699468A (en) | Preparation method of vine tea extract | |
| CN116832079B (en) | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice | |
| CN104744601B (en) | Method for extracting and purifying fleurotus ferulae polysaccharide | |
| CN106749729A (en) | A kind of Smilacina japonica polysaccharide and its preparation method and application | |
| CN111227144B (en) | Inonotus obliquus composite beverage and preparation method thereof | |
| KR20130010987A (en) | The way of refining panaxan which has efficacies of boosting hematopoiesis and immunity against cancer. and an analysis of defining its attributes and a composition for the efficacies | |
| CN104872763A (en) | Snakegourd fruit juice and preparation method thereof | |
| CN112120137A (en) | Production method of novel dietary fiber solid beverage | |
| CN101757059B (en) | Method for extracting alpha-glucosidase activity inhibitor from plants | |
| CN107177638A (en) | The highly enriched fermentation process and its active product of Yunnan olive polyphenol | |
| CN102205014A (en) | Method for processing rhizoma arisaematis | |
| CN106360722A (en) | Nori extraction composition capable of loosening bowel to relieve constipation and preparation method of Nori extraction composition | |
| CN110959863A (en) | Stevia rebaudiana leaf mixed nutrient syrup and preparation method and application thereof | |
| CN109528857A (en) | A kind of campanulaceae particle and preparation method thereof for treating respiratory disease caused by haze | |
| CN116355718B (en) | Dried orange peel yellow wine seasoning liquid and preparation method and application thereof | |
| CN114045324B (en) | Method for extracting and separating protein from Dictyophora indusiata | |
| CN115554348B (en) | Processing method of radix scrophulariae decoction pieces | |
| CN115804414B (en) | Fruit granule fruit tea and preparation method thereof | |
| CN115466336A (en) | A method for extracting palm polysaccharide from fruit of palm plant grown in tropical region |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |