CN100421582C - Tibet rhubarb extract and its application - Google Patents
Tibet rhubarb extract and its application Download PDFInfo
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- CN100421582C CN100421582C CNB2006100013524A CN200610001352A CN100421582C CN 100421582 C CN100421582 C CN 100421582C CN B2006100013524 A CNB2006100013524 A CN B2006100013524A CN 200610001352 A CN200610001352 A CN 200610001352A CN 100421582 C CN100421582 C CN 100421582C
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Abstract
The present invention discloses a Tibet rhubarb extract and application thereof. The Tibet rhubarb extract is liquid containing 1.3 to 1.05*10 of total flavonoid, 0.13 to 5.80 mg/100g of rutin, 0.04 to 1.42 mg/100g of quercetin dihydrate and 10 to 2.06*10 of SOD enzyme. The beverage containing the Tibet rhubarb extract has delectable flavour of sourness and sweetness, and good stability, and can obviously enhance the ability of oxygen deficiency resistance and locomotory ability of animals.
Description
Technical field
The present invention relates to a kind of Tibet rhubarb extract and application thereof.
Background technology
Tibet rhubarb (Rheum emodi Wall.) is a polygonaceae Rheum ripple leaf group plant, and its root and rhizome can be used as medicine.The characteristics of Tibet rhubarb root and rhizome are not contain the sennoside that tool mainly causes the effect of rushing down, and contain the archen of ponticin, rheum rhabarbarum polysaccharide, Chrysophanol, Physcion and trace.And contain a spot of aloe-emodin.Restraining epiphyte, convergence, antidiarrheal, reduction blood fat are arranged and slightly cause effect such as rush down.That wherein contained rheum rhabarbarum polysaccharide has is anticancer, radioresistance, anti-inflammatory, anticoagulation, antithrombotic, cardiac stimulant, bring high blood pressure down, reduce blood fat, reduce blood sugar, strengthen body's immunity and nucleic acid, protein is synthetic and antidotal effect.
Gathering the Tibet rhubarb rhizome can damage local vegetation.The annual 7-9 month all can grow petiole on the rhizome of Tibet rhubarb, and is withered naturally about October, also can grow once more in 1 year.Tibet rhubarb petiole sweet and sour taste always as one of local often edible fruit, is subjected to people's favor for many years deeply.
Summary of the invention
Problem to be solved by this invention provides a kind of Tibet rhubarb extract and application thereof.
Tibet rhubarb extract provided by the invention, its active ingredient are general flavone 1.3-1.05 * 10
2Mg/100g, rutin 0.13-5.80mg/100g, Quercetin 0.04-1.42mg/100g, SOD enzyme 10-2.06 * 10
2U/g.
Tibet rhubarb extract pressed powder provided by the present invention contains 4.7 * 10-8.59 * 10
2The general flavone of mg/100g, the rutin of 3.68-15.54mg/100g, the Quercetin of 0.98-4.09mg/100g, SOD enzyme 4.25 * 10
2-1.68 * 10
3U/g.
Described Tibet rhubarb extract can be made by following method: mixed with the 0.5-10 water doubly that is described rheum leave and stem quality 1) with after the making beating of Tibet rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) rough and careless: as will to mix liquid and filter the footpath and be the filtration of 0.3-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Tibet rhubarb extract.Described Tibet rhubarb extract obtains the Tibet rhubarb extract pressed powder through super-dry.
The drink or the beverage that contain above-mentioned Tibet rhubarb extract also belong to protection scope of the present invention.
The described Tibet rhubarb extract beverage that contains can be above-mentioned Tibet rhubarb extract and water with 1: the volume ratio of 0-5 is mixed, adds sweetener, and the quality percentage composition that makes described sweetener is 1%～20%, and the pH value transfers to 2.5-3.8.
Described sweetener can be A Batian, albumen sugar, granulated sugar, sweetener etc., wherein is preferably white granulated sugar.
The interpolation quality percentage composition of described sweetener is preferably 7.0%～7.2%.
Described pH value is preferably 3.4.
The available citric acid of described pH value, malic acid or lactic acid are regulated, and wherein are preferably with citric acid and regulate.
Described drink or beverage can liquid forms or are existed with solid form through super-dry.
Preserve for convenience, described drink or beverage can use method sterilization backs such as pasteurize, UHTS, instantaneous sterilizing to preserve.
The protein content 0.03-0.52% that contains the Tibet rhubarb extract beverage of the present invention, carbohydrate content 0.47-5.8%, soluble dietary fiber 0.69-9.6%.
Mouse is fed experiment and shows, Tibet rhubarb extract of the present invention and the beverage that contains this Tibet rhubarb extract can obviously improve hypoxia-bearing capability and the locomitivity of animal.The present invention is a raw material with the Tibet rheum leave and stem first, has developed a kind of novel beverage.Coarse filtration can be removed most pectic substance, most of fiber and partially protein and starch, and smart filter is centrifugal with remainder fiber, protein and starch.Through above processing, efficiently solve the sedimentation problem of beverage.This beverage normal temperature was placed 1 year, and the color and luster local flavor does not have change, sour and sweet palatability, pleasant to the palate, and liquid still clarifies as before, and deposit-free or other floccules are separated out, contained various active constituent contents only reduce 1-2%, have kept the natural colored and the fragrance of Tibet rhubarb petiole.This product does not contain anticorrisive agent and pigment, and normal temperature is placed, 1 year shelf-life.
The specific embodiment
Experimental technique among the following embodiment if no special instructions, is conventional method.
Percentage composition among the following embodiment is the quality percentage composition if no special instructions.
Embodiment 1, Tibet rhubarb extract and contain the preparation of the beverage of Tibet rhubarb extract
1, the preparation of Tibet rhubarb extract
1) get Tibet rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.1mm, adds 5 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.2mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 3000rpm, the centrifugal 15min of centrifugal radius of 8cm, is obtained the 9.7kg supernatant, be the Tibet rhubarb extract.After testing, this Tibet rhubarb extract contains general flavone 8.76mg/100g, rutin 0.13mg/100g, Quercetin 0.04mg/100g, SOD enzyme 1.7 * 10U/g.This Tibet rhubarb extract through drying under reduced pressure, is obtained the 120g pressed powder, and after testing, this solid Tibet rhubarb extract contains the general flavone of 4.73 * 10mg/100g, the rutin of 8.91mg/100g, the Quercetin of 2.25mg/100g, SOD enzyme 9.36 * 10
2U/g.
2, the preparation of beverage
1) selection of sweetener
Get the Tibet rhubarb extract of preparation in the step 1, be divided into four parts, add 8% A Batian, albumen sugar 50 types, white granulated sugar, sweetener respectively.Taste taste then, the result is as shown in table 1, can determine that from table 1 best sweetener is a white granulated sugar.
The best sweetener of table 1. is selected
| A Batian | Albumen sugar 50 types | White granulated sugar | Sweetener |
| Refrigerant sense is arranged | Mouthfeel is relatively poor | Delicate mouthfeel, lubricated | Mouthfeel is relatively poor |
2) get the Tibet rhubarb extract for preparing in the step 1, be divided into 12 parts, add, taste taste, can determine that from table 2 best mouthfeel is pH3.4, white granulated sugar 7.0%-7.2% according to white granulated sugar amount in the table 2 and citric acid amount.
The best taste flavour of table 2.
| The lemon acid for adjusting pH | White granulated sugar 6.5% | White granulated sugar 7.0% | White granulated sugar 7.2% | White granulated sugar 7.5% |
| 3.0 | Acid | Acid | Acid | Acid |
| 3.4 | Acid | Sour and sweet palatability | Sour and sweet palatability | Sweet |
| 4.0 | Sweeter | Sweet | Sweet | Sweet |
3) contain the preparation of the beverage of Tibet rhubarb extract: the above-mentioned Tibet rhubarb extract that obtains is got 3 times of 10kg dilute with waters, it is 7.2% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH3.4, through UHTS, obtain containing the beverage of Tibet rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 0.07%, carbohydrate content 0.90%, soluble dietary fiber 1.3%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 2, Tibet rhubarb extract and contain the preparation of the beverage of Tibet rhubarb extract
1, the preparation of Tibet rhubarb extract
1) get Tibet rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.3mm, adds 10 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.3mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 3000rpm, the centrifugal 30min of centrifugal radius of 8cm, is obtained the 86kg supernatant, be the Tibet rhubarb extract.After testing, this Tibet rhubarb extract contains general flavone 1.3mg/100g, rutin 0.9mg/100g, Quercetin 0.12mg/100g, SOD enzyme 10U/g.This Tibet rhubarb extract through drying under reduced pressure, is obtained the 120g pressed powder, and after testing, this solid Tibet rhubarb extract contains the general flavone of 4.7 * 10mg/100g, the rutin of 9.0mg/100g, the Quercetin of 2.13mg/100g, SOD enzyme 9.36 * 10
2U/g.
2, contain the preparation of the beverage of Tibet rhubarb extract: the above-mentioned Tibet rhubarb extract that obtains is got 5 times of 10kg dilute with waters, it is 9.3% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH 2.5, through UHTS, obtain containing the beverage of Tibet rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 0.03%, carbohydrate content 0.47%, soluble dietary fiber 0.69%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 3, Tibet rhubarb extract and contain the preparation of the beverage of Tibet rhubarb extract
1, the preparation of Tibet rhubarb extract
1) get Tibet rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.1mm, adds 0.5 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.2mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 3000rpm, the centrifugal 25min of centrifugal radius of 15cm, is obtained the 7.8kg supernatant, be the Tibet rhubarb extract.After testing, this Tibet rhubarb extract contains general flavone 66.8mg/100g, rutin 5.80mg/100g, Quercetin 1.42mg/100g, SOD enzyme 2.06 * 10
2U/g.This Tibet rhubarb extract through drying under reduced pressure, is obtained the 120g pressed powder, and after testing, this solid Tibet rhubarb extract contains the general flavone of 5.73 * 10mg/100g, the rutin of 9.91mg/100g, the Quercetin of 3.25mg/100g, SOD enzyme 1.36 * 10
3U/g.
2, contain the preparation of the beverage of Tibet rhubarb extract: the above-mentioned Tibet rhubarb extract that obtains is got 1 times of 10kg dilute with water, it is 7.2% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH3.8, through UHTS, obtain containing the beverage of Tibet rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 0.26%, carbohydrate content 2.8%, soluble dietary fiber 4.16%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 4, the product quality of beverage that contains Tibet rhubarb extract and mouse are fed experiment
1, stability is measured: with the beverage sealing of preparation among embodiment 1, embodiment 2 and the embodiment 3, placed at normal temperatures 1 year, observe its color and luster, turbidity then, taste taste, and carry out physical and chemical index and content of microorganisms detects.The result show beverage through the normal temperature in 1 year sealing preserve, the color and luster local flavor does not have change, sour and sweet palatability is pleasant to the palate, and liquid throws away clarification as before, deposit-free or other floccules are separated out.The beverage pH value of preparation is 3.4 among physical and chemical index: the embodiment 1, protein content 0.07%, carbohydrate content 0.90%, soluble dietary fiber 1.3%.The beverage pH value of preparation is 2.6 among the embodiment 2, protein content 0.03%, carbohydrate content 0.47%, soluble dietary fiber 069%.The beverage pH value of preparation is 3.7 among the embodiment 3, protein content 0.26%, carbohydrate content 2.8%, soluble dietary fiber 4.16%.The beverage content of microorganisms of the foregoing description 1, embodiment 2 and embodiment 3 preparations: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
2, mouse is fed experiment
(1) anoxia tolerance experiment: mouse is divided into control group at random, the Tibet rhubarb extract experimental group of embodiment 1 preparation, the Tibet rhubarb extract beverage experimental group of embodiment 1 preparation, the Tibet rhubarb extract experimental group of embodiment 2 preparations, the Tibet rhubarb extract beverage experimental group of embodiment 2 preparations, the Tibet rhubarb extract experimental group of embodiment 3 preparations, the Tibet rhubarb extract beverage experimental group of embodiment 3 preparations, every group 20, be male.The environment unanimity that each experimental group is raised, temperature is 27 ℃, relative humidity is 60%, natural lighting, all the feeding standard basal feed is irritated Tibet rhubarb extract, Tibet rhubarb extract beverage or physiological saline that stomach embodiment 1, embodiment 2 or embodiment 3 prepare simultaneously respectively, and its dosage is as follows: Tibet rhubarb extract experimental group is given the Tibet rhubarb extract of embodiment 1 step 1, embodiment 2 steps 1 and the preparation of embodiment 3 steps 1, every every day 0.1ml Tibet rhubarb extract, 21d feeds; Tibet rhubarb extract beverage experimental group is given the beverage of embodiment 1 step 2, embodiment 2 steps 2 and the preparation of embodiment 3 steps 2, every Tibet rhubarb extract beverage every day (containing 0.1ml Tibet rhubarb extract), and 21d feeds; Control group is given equivalent physiological saline.30min behind the last feeding is contained in three groups of mouse respectively in the 500ml wide-mouth bottle, seals immediately, observes mouse because of the anoxic death by suffocation time.Stopping with mouse breathing serves as to judge death standard.The result shows that the average tolerance time of control group mice is 29.9 ± 3.6min, the average tolerance time of Tibet rhubarb extract experimental mice of embodiment 1 step 1, embodiment 2 steps 1 and the preparation of embodiment 3 steps 1 is respectively 31.9 ± 2.5,30.5 ± 2.9min and 38.2 ± 3.6min; The average tolerance time of Tibet rhubarb extract beverage experimental mice of embodiment 1 step 2, embodiment 2 steps 2 and the preparation of embodiment 3 steps 2 is 31.5 ± 2.8min, 30.1 ± 3.4min and 35.8 ± 3.9min.The above embodiments 3 Tibet rhubarb extract experimental group, Tibet rhubarb extract beverage experimental group and the equal difference of control group is (P＜0.05) significantly, and Tibet rhubarb extract experimental group, the Tibet rhubarb extract beverage experimental group of embodiment 1 and embodiment 2 do not have significant difference (table 3).Illustrate that Tibet rhubarb extract of the present invention and beverage can obviously improve the hypoxia-bearing capability of animal.
Table 3 Tibet rhubarb beverage is to the influence of mouse hypoxia-bearing capability
| Group | Sex | Mean survival time min | Average rate elongation % | Grow up to most live time min |
| Control group | Male | 29.9±3.6 | 33.5 | |
| The Tibet rhubarb extract experimental group of embodiment 1 preparation | Male | 31.9±2.5 | 6.88 | 34.4 |
| The Tibet rhubarb extract beverage experimental group of embodiment 1 preparation | Male | 31.5±2.8 | 5.3 | 34.3 |
| The Tibet rhubarb extract of embodiment 2 preparations | Male | 30.5±2.9 | 2.0 | 34.4 |
| Experimental group | ||||
| The Tibet rhubarb extract beverage experimental group of embodiment 2 preparations | Male | 30.1±3.4 | 0.6 | 33.5 |
| The Tibet rhubarb extract experimental group of embodiment 3 preparations | Male | 38.2±3.6 | 27.76 | 41.8 |
| The Tibet rhubarb extract beverage experimental group of embodiment 3 preparations | Male | 35.8±3.9 | 19.73 | 39.7 |
(2) labour capacity experiment:
Feed according to the grouping of the method for step (1), behind the last feeding 30min, with bear a heavy burden the respectively sheet lead of 10% body weight of body weight of mouse, be put in the swimming groove of 37 ℃ of water temperatures and swim, the record mouse is from the time that begins to swim to the first mouthful of water of choking.The result shows that the average swimming time of control group is 1.36 ± 0.23min, the average swimming time of Tibet rhubarb extract group of feeding embodiment 1 step 1, embodiment 2 steps 1 and the preparation of embodiment 3 steps 1 is respectively 1.89 ± 0.32min, 1.39 ± 0.25min and 3.78 ± 0.33min.Feeding embodiment 1 step 2, embodiment 2 steps 2 and the average swimming time of embodiment 3 step 2 Tibet rhubarb extract beverage groups are respectively 1.38 ± 0.35min, 1.37 ± 0.36min and 3.56 ± 0.53min.The Tibet rhubarb extract experimental group of embodiment 3, Tibet rhubarb extract beverage experimental group and the equal difference of control group is (P＜0.05) significantly, and Tibet rhubarb extract experimental group, the Tibet rhubarb extract beverage experimental group of embodiment 1, embodiment 2 do not have significant difference.Illustrate that Tibet rhubarb extract of the present invention and beverage can significantly improve the locomitivity of mouse.
Claims (9)
1. a Tibet rhubarb extract is to contain general flavone 1.3-1.05 * 10
2Mg/100g, rutin 0.13-5.80mg/100g, Quercetin 0.04-1.42mg/100g, SOD enzyme 10-2.06 * 10
2The liquid of U/g; The preparation method of this extract may further comprise the steps: mixed with the 0.5-10 water doubly of described rheum leave and stem quality 1) with after the making beating of Tibet rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) coarse filtration: will mix liquid and filter the footpath and be the filtration of 0.2-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Tibet rhubarb extract.
2. a Tibet rhubarb extract pressed powder contains 4.7 * 10-8.59 * 10
2The general flavone of mg/100g, the rutin of 3.68-15.54mg/100g, the Quercetin of 0.98-4.09mg/100g and 4.25 * 10
2-1.68 * 10
3The SOD enzyme of U/g; This preparation method of extract may further comprise the steps: mixed with the 0.5-10 water doubly of described rheum leave and stem quality 1) with after the making beating of Tibet rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) coarse filtration: will mix liquid and filter the footpath and be the filtration of 0.2-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Tibet rhubarb extract; Described Tibet rhubarb extract obtains the Tibet rhubarb extract pressed powder through super-dry.
3. the drink that contains the described Tibet rhubarb extract of claim 1.
4. drink according to claim 3, it is characterized in that: the described drink that contains the Tibet rhubarb extract is prepared as follows: with the described Tibet rhubarb extract of claim 1 and water with 1: the volume ratio of 0-5 is mixed, add sweetener, the quality percentage composition that makes described sweetener is 1%～20%, and the pH value transfers to 2.5-3.8.
5. drink according to claim 4 is characterized in that: described pH value transfers to 3.4.
6. drink according to claim 4 is characterized in that: the quality percentage composition of described sweetener is 7.0%～7.2%; Described sweetener is a white granulated sugar.
7. according to claim 4 or 5 described drinks, it is characterized in that: described pH value is regulated with citric acid, malic acid or lactic acid.
8. drink according to claim 7 is characterized in that: described pH value is regulated with citric acid.
9. the drink that contains the described Tibet rhubarb extract pressed powder of claim 2.
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|---|---|---|---|
| CNB2006100013524A CN100421582C (en) | 2006-01-19 | 2006-01-19 | Tibet rhubarb extract and its application |
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|---|---|---|---|
| CNB2006100013524A CN100421582C (en) | 2006-01-19 | 2006-01-19 | Tibet rhubarb extract and its application |
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| CN100421582C true CN100421582C (en) | 2008-10-01 |
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| CN1506090A (en) * | 2002-12-06 | 2004-06-23 | 李玉峰 | Rheum emodi wall extract and medicine composition with the extract as active component |
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| US6136316A (en) * | 1996-04-17 | 2000-10-24 | Dabur Research Foundation | Hepatoprotective compositions and composition for treatment of conditions related to hepatitis B and E infection |
| CN1173301A (en) * | 1997-01-31 | 1998-02-18 | 青海绿色药物研究所 | Rhubarb juice beverage and its prodn. method |
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