CN111978431A - 一种橘皮果胶的降解方法及其应用 - Google Patents
一种橘皮果胶的降解方法及其应用 Download PDFInfo
- Publication number
- CN111978431A CN111978431A CN202010881564.6A CN202010881564A CN111978431A CN 111978431 A CN111978431 A CN 111978431A CN 202010881564 A CN202010881564 A CN 202010881564A CN 111978431 A CN111978431 A CN 111978431A
- Authority
- CN
- China
- Prior art keywords
- degradation
- orange peel
- pectin
- peel pectin
- acid
- 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.)
- Pending
Links
- 230000015556 catabolic process Effects 0.000 title claims abstract description 50
- 238000006731 degradation reaction Methods 0.000 title claims abstract description 50
- 229920001277 pectin Polymers 0.000 title claims abstract description 43
- 235000010987 pectin Nutrition 0.000 title claims abstract description 43
- 239000001814 pectin Substances 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002253 acid Substances 0.000 claims abstract description 19
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 6
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004108 freeze drying Methods 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000007857 degradation product Substances 0.000 claims 2
- 150000004676 glycans Chemical class 0.000 claims 2
- 229920001282 polysaccharide Polymers 0.000 claims 2
- 239000005017 polysaccharide Substances 0.000 claims 2
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 230000002292 Radical scavenging effect Effects 0.000 abstract description 13
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 abstract description 13
- 239000003814 drug Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 229940040387 citrus pectin Drugs 0.000 description 15
- 239000009194 citrus pectin Substances 0.000 description 15
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 230000000593 degrading effect Effects 0.000 description 10
- 238000002835 absorbance Methods 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- -1 citrus pectin hydroxyl radicals Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000007515 enzymatic degradation Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 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 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Materials Engineering (AREA)
- Epidemiology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明公开了一种橘皮果胶的降解方法及其应用。以橘皮果胶作为降解原料，以降解橘皮果胶羟基自由基清除作用为指标，考察降解方式和降解条件的影响。得到的最佳降解方式为酸降解，得到的最佳酸降解条件为：盐酸浓度为0.4mol/L，温度为40℃，降解时间5h。经过酸降解后，橘皮果胶抗氧化能力增强，提高了其在抗氧化保健品和药物领域的应用价值。
Description
技术领域
本发明涉及保健领域，特别是一种橘皮果胶的降解方法及其在抗氧化保健品和药物中的应用。
背景技术
果胶是存在于高等植物细胞壁中由半乳糖醛酸以α-1,4糖苷键聚合而成的的一类酸性多糖。果胶是一种水溶性膳食纤维，可以增强胃肠道蠕动，促进营养物质的吸收，对腹泻、肠癌、糖尿病和肥胖等疾病具有治疗效果，是药物制剂的良好基质。
果胶的平均分子量越大，越不利于发挥生物活性。通过降解，可以把大分子果胶裂解成较小片段。降解后的果胶分子量降低，水溶性提高，更容易穿过细胞结构发挥生物学活性。酸降解是常见的降解方法，糖苷键在酸的作用下断裂，使分子量降低。超声降解属于高斯降解，利用空化作用降解果胶。酶降解是另一种降解果胶的方法，在适当的条件，酶可以促进糖苷键断裂，降低果胶分子聚合度。
本发明以橘皮果胶为原料，探究降解方式和降解条件对橘皮果胶抗氧化活性的影响。
发明内容
本发明提供了一种橘皮果胶的降解方法，目的是研究酸降解对橘皮果胶抗氧化活性的影响。
以下技术方案可达到上述目的：
将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1～0.5mol/L，温度为40～80℃条件下降解1～5h。反应结束后立即调pH值至中性，流水透析48小时，冷冻干燥，得降解橘皮果胶。
本发明还提供了橘皮果胶在保健品和抗氧化药物中的应用。
附图说明
图1是不同酸降解盐酸浓度对柑橘果胶羟基自由基清除能力的影响。
图2是不同酸降解温度对柑橘果胶羟基自由基清除能力的影响。
图3是不同酸降解时间对柑橘果胶羟基自由基清除能力的影响。
图4是不同酸降解超声功率对柑橘果胶羟基自由基清除能力的影响。
图5是不同酸降解超声时间对柑橘果胶羟基自由基清除能力的影响。
图6是不同酶降解温度对柑橘果胶羟基自由基清除能力的影响。
图7是不同酶降解pH值对柑橘果胶羟基自由基清除能力的影响。
图8是不同酶降解时间对柑橘果胶羟基自由基清除能力的影响。
图9是不同降解方式对柑橘果胶羟基自由基清除能力的影响。
图10为不同降解方式对柑橘果胶DPPH自由基清除能力的影响。
图11为不同降解方式对柑橘果胶还原能力的影响。
具体实施方式
以下通过实施例对本发明的技术方案做进一步说明。
1、不同酸降解盐酸浓度、温度、时间对柑橘果胶羟基自由基清除能力的影响
盐酸浓度：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度分别为0.1、0.2、0.3、0.4、0.5mol/L，温度为60℃条件下降解3h，降解完成后立即调pH值至中性，流水透析48h，冷冻干燥(结果如图1)。
降解温度：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1mol/L，温度分别为40、50、60、70、80℃条件下降解3h，降解完成后立即调pH值至中性，流水透析48h，冷冻干燥(结果如图2)。
降解时间：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1mol/L，温度为60℃条件下分别降解1、2、3、4、5h，降解完成后立即调pH值至中性，流水透析48h，冷冻干燥(结果如图3)。
2、不同超声辅助酸降解超声功率、时间对橘皮果胶羟基自由基清除能力的影响
超声功率：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1mol/L，温度为60℃，超声功率分别为100、300、500、700、900W下降解10min，降解完成后将pH调至中性，流水透析48h，冷冻干燥(结果如图4)。
超声时间：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1mol/L，温度为60℃，超声功率为500W下分别降解10、15、20、25、30min，降解完成后将pH调至中性，流水透析48h，冷冻干燥(结果如图5)。
3、不同酶解温度、pH值、时间对橘皮果胶羟基自由基清除能力的影响
酶解温度：将橘皮果胶配制成1mg/mL的溶液，在纤维素酶浓度为150U/mL、温度分别为30、40、50、60、70℃、pH值为5的条件下，降解60min，最后100℃水浴加热10min，终止反应。冷却至室温后将样品离心(5000r/min，30min)，冷冻干燥(结果如图6)。
酶解pH值：将橘皮果胶配制成1mg/mL的溶液，在纤维素酶浓度为150U/mL、温度分别为50℃、pH值分别为3、4、5、6、7的条件下，降解60min，最后100℃水浴加热10min，终止反应。冷却至室温后将样品离心(5000r/min，30min)，冷冻干燥(结果如图7)。
酶解时间：将橘皮果胶配制成1mg/mL的溶液，在纤维素酶浓度为150U/mL、温度分别为50℃、pH值分别为5的条件下，分别降解30、45、60、75、90min，最后100℃水浴加热10min，终止反应。冷却至室温后将样品离心(5000r/min，30min)，冷冻干燥(结果如图8)。
4、不同降解方式对柑橘果胶DPPH自由基清除能力的影响
将酸降解、超声辅助酸降解、酶降解最佳降解条件获得的橘皮果胶分别配置成0.1、0.2、0.4、0.6、0.8、1mg/mL的溶液。
分别取各浓度的待测样品溶液2.0mL，加入2mL 0.04mg/mL DPPH-乙醇溶液，混匀，室温下避光反应30min，在波长517nm处测定其吸光度Ai；同时测定2.0mL无水乙醇和2.0mLDPPH-乙醇溶液的混合液吸光度Ac，2.0mL无水乙醇和2.0mL样品溶液的混合液吸光度Aj。在其他条件保持不变的情况下，以抗坏血酸为阳性对照测定样品的DPPH自由基清除率(结果如图9)。DPPH自由基清除率计算公式如下：
K(％)＝[1－(Ai－Aj)/Ac]×100％
5、不同降解方式对柑橘果胶羟基自由基清除能力的影响
将酸降解、超声辅助酸降解、酶降解最佳降解条件获得的橘皮果胶分别配置成0.1、0.2、0.4、0.6、0.8、1mg/mL的溶液。
在试管中依次加入9mmol/L的FeSO4和9mmol/L的水杨酸-乙醇溶液各1mL，充分混匀后分别加入1mL待测样品，最后加入1mL 8.8mmol/L的H2O2溶液，37℃水浴反应30min，冷却至室温。在波长510nm处测定吸光度AX。在其他条件不变的情况下更换三种试剂做为对照：以蒸馏水代替样品溶液做空白对照测定吸光度，记为AO；以蒸馏水代替H2O2溶液测定吸光度，记为AXO(结果如图10)。羟基自由基清除率的计算公式如下：
E(％)＝[AO－(AX－AXO)]/AO×100％
6、不同降解方式对柑橘果胶还原能力的影响
将酸降解、超声辅助酸降解、酶降解最佳降解条件获得的橘皮果胶分别配置成0.1、0.2、0.4、0.6、0.8、1mg/mL的溶液。
分别取各浓度的待测样品0.5mL，依次加入0.5mL的1％K3Fe(CN)6溶液与0.5mL PBS磷酸缓冲液(0.2mo1/L，pH＝6.7)，50℃水浴加热，反应20min，立即用冰水浴冷却，依次加入0.5mL 10％TCA溶液，0.5mL 0.1％FeCl3溶液和2.0mL去离子水，充分混匀，静置10min，在波长700nm处测定吸光度值A，以抗坏血酸作为阳性对照(结果如图11)。
Claims (2)
1.一种橘皮果胶的酸降解方法，其特征在于，具体步骤包括：将橘皮果胶配制成1mg/mL的溶液，在盐酸浓度为0.1～0.5mol/L，温度为40～80℃条件下水解1～5小时，反应结束后立即调pH值至中性，流水透析48小时，冷冻干燥，得降解橘皮果胶。
2.根据权利要求1所述的降解橘皮果胶多糖的应用，其特征在于可用于抗氧化保健品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010881564.6A CN111978431A (zh) | 2020-08-27 | 2020-08-27 | 一种橘皮果胶的降解方法及其应用 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010881564.6A CN111978431A (zh) | 2020-08-27 | 2020-08-27 | 一种橘皮果胶的降解方法及其应用 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111978431A true CN111978431A (zh) | 2020-11-24 |
Family
ID=73440393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010881564.6A Pending CN111978431A (zh) | 2020-08-27 | 2020-08-27 | 一种橘皮果胶的降解方法及其应用 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111978431A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113621091A (zh) * | 2021-09-17 | 2021-11-09 | 桂林理工大学 | 一种柑橘果胶铁的制备方法及其产品与应用 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348531A (zh) * | 2008-08-26 | 2009-01-21 | 中国农业大学 | 一种果胶快速分级方法 |
| CN102161712A (zh) * | 2011-03-04 | 2011-08-24 | 重庆莱美药业股份有限公司 | 一种制备小分子果胶的方法 |
-
2020
- 2020-08-27 CN CN202010881564.6A patent/CN111978431A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348531A (zh) * | 2008-08-26 | 2009-01-21 | 中国农业大学 | 一种果胶快速分级方法 |
| CN102161712A (zh) * | 2011-03-04 | 2011-08-24 | 重庆莱美药业股份有限公司 | 一种制备小分子果胶的方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113621091A (zh) * | 2021-09-17 | 2021-11-09 | 桂林理工大学 | 一种柑橘果胶铁的制备方法及其产品与应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yang et al. | Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system | |
| Chen et al. | Comparison of different extraction methods for polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products | |
| Ren et al. | Optimization of microwave-assisted extraction of Sargassum thunbergii polysaccharides and its antioxidant and hypoglycemic activities | |
| Duan et al. | Physicochemical properties and activities of comfrey polysaccharides extracted by different techniques | |
| Yan et al. | Acidic degradation and enhanced antioxidant activities of exopolysaccharides from Cordyceps sinensis mycelial culture | |
| CN102898536A (zh) | 一种降解浒苔多糖的方法 | |
| Xie et al. | Preparation of low molecular weight chitosan by complex enzymes hydrolysis | |
| CN103484513B (zh) | 一种酶法制备小分子寡聚透明质酸的方法 | |
| CN108210975B (zh) | 用于治疗痤疮的胶原敷料 | |
| US11155569B2 (en) | Method of degrading polysaccharide using ozone | |
| CN111978431A (zh) | 一种橘皮果胶的降解方法及其应用 | |
| WO2023207565A1 (zh) | 一种基于甜菜碱超分子溶剂制备乳糖酸发酵组合物的方法及其护肤应用 | |
| Yuan et al. | Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis | |
| CN112494359B (zh) | 一种海藻寡糖的制备方法及在抗衰老化妆品的应用 | |
| CN114058014A (zh) | 一种硫辛酸基水凝胶及其制备方法和应用 | |
| CN110331178A (zh) | 一种酶切法制备小分子透明质酸的方法及所得小分子透明质酸与其应用 | |
| CN110218756A (zh) | 一种具有抗衰作用的富硒鲟鱼骨肽提取方法及产品 | |
| Chen et al. | Physicochemical properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm | |
| CN114085875A (zh) | 一种胞外多糖、制备方法及其应用 | |
| CN108484796A (zh) | 一种低分子透明质酸钠制备工艺 | |
| CN104178539A (zh) | 一种规模化制备特定分子量小分子透明质酸的方法 | |
| CN113621091A (zh) | 一种柑橘果胶铁的制备方法及其产品与应用 | |
| CN115887341B (zh) | 一种红米酶解提取物及制备方法 | |
| CN111096976A (zh) | L-低聚古罗糖醛酸盐在制备用于延缓皮肤衰老和免疫抗炎的药物和功能食品中的应用 | |
| CN112807322A (zh) | 低聚甘露糖醛酸盐在制备延缓皮肤衰老和免疫抗炎的药物和功能性食品中的应用 |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201124 |