CN114451543A - Preparation method and application of poria cocos extract - Google Patents
Preparation method and application of poria cocos extract Download PDFInfo
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- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 98
- 239000000284 extract Substances 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 244000197580 Poria cocos Species 0.000 claims abstract description 97
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 45
- 238000003756 stirring Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000019441 ethanol Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 235000001188 Peltandra virginica Nutrition 0.000 claims abstract description 13
- 238000000874 microwave-assisted extraction Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 238000010992 reflux Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 235000013373 food additive Nutrition 0.000 claims abstract description 4
- 239000002778 food additive Substances 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 3
- 238000000967 suction filtration Methods 0.000 claims abstract description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 3
- 238000004108 freeze drying Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 241000282461 Canis lupus Species 0.000 claims 1
- 238000000527 sonication Methods 0.000 claims 1
- 208000008589 Obesity Diseases 0.000 abstract description 5
- 235000020824 obesity Nutrition 0.000 abstract description 5
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 3
- 208000030159 metabolic disease Diseases 0.000 abstract description 2
- 241000699670 Mus sp. Species 0.000 description 12
- 238000001914 filtration Methods 0.000 description 9
- 230000005855 radiation Effects 0.000 description 9
- 238000007873 sieving Methods 0.000 description 9
- 230000037396 body weight Effects 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 208000031648 Body Weight Changes Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 235000021590 normal diet Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- 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
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Abstract
The invention discloses a preparation method and application of a poria cocos extract, which comprises the following preparation steps: taking dry poria cocos slices, crushing, grinding and screening to obtain poria cocos powder; adding absolute ethyl alcohol into the poria cocos powder, and uniformly stirring to obtain a mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave extraction, and performing suction filtration to obtain an alcohol-containing Poria cocos extracting solution A; adding the filter residue obtained in the step S3 into purified water, stirring uniformly, and heating and refluxing for extraction to obtain a water-containing poria cocos extracting solution B; mixing alcohol-containing Poria extract A and water-containing Poria extract B, stirring, and performing ultrasonic treatment to obtain mixed extract C; and (3) placing the mixed extracting solution C in a vacuum environment, concentrating into a paste, drying and crushing to obtain the poria cocos extract. The tuckahoe extract is taken as a food additive in food and beverage for a long time, so that the occurrence of metabolic diseases such as obesity, hyperlipidemia and the like can be reduced.
Description
Technical Field
The invention belongs to the technical field of medicines, relates to a poria cocos extraction technology, and particularly relates to a preparation method and application of a poria cocos extract.
Background
Poria is dry sclerotium of Poria cocos (a fungus of Polyporaceae), also called Yuling and Songhua, is sweet in taste and neutral in nature, is a common Chinese medicine, has good health promotion effect on human body, and can be used for adjuvant treatment of some diseases. The tuckahoe contains a large amount of polysaccharide substances which are easily absorbed by human bodies, can improve the immunity of the human bodies, plays roles in preventing diseases and delaying senility, and is very suitable for people with long-term illness and weak bodies. In addition, people who rarely shine the sun on flat days can also make up for the low immune function caused by insufficient sunlight by eating the poria cocos. The Poria extract contains antibacterial and antiinflammatory components, and has inhibitory effect on Staphylococcus aureus, Escherichia coli and Proteus.
In modern life, the proportion of foods such as meat rich in fat in daily diet is increasing day by day, enough energy and high-quality protein can be provided, but people lack enough exercise, and a series of symptoms such as obesity, hyperlipidemia and the like caused by long-term high fat diet are increasing. Therefore, the application of the tuckahoe extract in the aspect of weight-losing products is explored, and a preparation method and application of the tuckahoe extract are provided.
Disclosure of Invention
The present invention aims at providing a preparation method of tuckahoe extract and an application thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
in a first aspect, a method for preparing an extract of poria cocos is provided, comprising the steps of:
s1, taking 1-2 parts by weight of dried poria cocos slices, crushing and grinding, and screening to obtain poria cocos powder;
s2, adding 10-12 parts by weight of absolute ethyl alcohol into the tuckahoe powder, and uniformly stirring to obtain mixed liquid;
s3, placing the mixed liquid A in a microwave reactor, performing microwave extraction, and performing suction filtration to obtain an alcohol-containing poria cocos extracting solution A;
s4, adding the filter residue obtained in the step S3 into 10-12 parts by weight of purified water, uniformly stirring, and heating and refluxing for extraction to obtain a water-containing poria cocos extracting solution B;
s5, mixing 30-80 parts by weight of alcohol-containing Poria extract A with 10 parts by weight of water-containing Poria extract B, stirring, and performing ultrasonic treatment to obtain mixed extract C;
s6, placing the mixed extract C in a vacuum environment, concentrating into paste, drying and crushing to obtain the tuckahoe extract.
As a still further scheme of the invention: in step S1, the Poria cocos powder is sieved to 80-120 mesh.
As a still further scheme of the invention: in step S2, the stirring speed is 3000-5000r/min, and the stirring time is 20-30 min.
As a still further scheme of the invention: in step S3, the microwave irradiation time is 6-8 min.
As a still further scheme of the invention: in step S4, the heating reflux extraction time is 2-3 h.
As a still further scheme of the invention: in step S5, the stirring speed is 5000-.
As a still further scheme of the invention: in step S6, the concentration temperature is 60-80 deg.C and the relative pressure is-0.06 MPa.
As a still further scheme of the invention: in step S6, the drying method is freeze drying at-20 deg.C to-50 deg.C.
In a second aspect, there is provided a poria cocos extract obtained by the above-mentioned preparation method.
In a third aspect, an application of the tuckahoe extract is provided, and the tuckahoe extract is used as a food additive in foods and beverages. .
Compared with the prior art, the invention has the beneficial effects that: the microwave extraction method is easy to control, safe and environment-friendly, and the obtained extract has higher purity; and the residues after primary extraction are continuously added with water for reflux extraction to obtain aqueous extract, the two extracts are mixed to obtain the poria cocos extract to the maximum extent, and the poria cocos extract is used as a food additive in foods and beverages for long-time eating, so that the occurrence of metabolic diseases such as obesity, hyperlipidemia and the like can be reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention. In general, the components of an embodiment of the present invention may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Taking 1kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 80-mesh sieve to obtain poria cocos powder; adding 10kg of anhydrous ethanol into the Poria powder, and stirring at 3000r/min for 20min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 6min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 10kg of purified water, stirring uniformly, heating and reflux-extracting for 2h to obtain a water-containing Poria cocos extract B; mixing 30g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 2
Taking 1kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 80-mesh sieve to obtain poria cocos powder; adding 10kg of anhydrous ethanol into the Poria powder, and stirring at 3000r/min for 20min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 6min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 10kg of purified water, stirring uniformly, heating and reflux-extracting for 2h to obtain a water-containing Poria cocos extract B; mixing 50g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 3
Taking 1kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 80-mesh sieve to obtain poria cocos powder; adding 10kg of anhydrous ethanol into the Poria powder, and stirring at 3000r/min for 20min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 6min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 10kg of purified water, stirring uniformly, heating and reflux-extracting for 2h to obtain a water-containing Poria cocos extract B; mixing 80g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 4
Taking 1.5kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 100-mesh sieve to obtain poria cocos powder; adding 11kg of anhydrous ethanol into the Poria cocos powder, and stirring at the speed of 4000r/min for 25min to obtain a mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 7min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 11kg of purified water, stirring uniformly, heating and reflux-extracting for 2.5h to obtain a water-containing Poria cocos extract B; mixing 30g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 5
Taking 1.5kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 100-mesh sieve to obtain poria cocos powder; adding 11kg of anhydrous ethanol into the Poria cocos powder, and stirring at the speed of 4000r/min for 25min to obtain a mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 7min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 11kg of purified water, stirring uniformly, heating and reflux-extracting for 2.5h to obtain a water-containing Poria cocos extract B; mixing 50g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 6
Taking 1.5kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices with a 100-mesh sieve to obtain poria cocos powder; adding 11kg of anhydrous ethanol into the Poria cocos powder, and stirring at the speed of 4000r/min for 25min to obtain a mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 7min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 11kg of purified water, stirring uniformly, heating and reflux-extracting for 2.5h to obtain a water-containing Poria cocos extract B; mixing 80g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 7
Taking 2kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices through a 120-mesh sieve to obtain poria cocos powder; adding 12kg of anhydrous ethanol into the Poria powder, and stirring at 5000r/min for 30min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 8min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 12kg of purified water, stirring uniformly, heating and reflux-extracting for 3h to obtain water-containing Poria extract B; mixing 30g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 8
Taking 2kg of dried poria cocos slices, crushing, grinding, and sieving with a 120-mesh sieve to obtain poria cocos powder; adding 12kg of anhydrous ethanol into the Poria powder, and stirring at 5000r/min for 30min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 8min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 12kg of purified water, stirring uniformly, heating and reflux-extracting for 3h to obtain water-containing Poria extract B; mixing 50g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Example 9
Taking 2kg of dried poria cocos slices, crushing and grinding the poria cocos slices, and sieving the poria cocos slices through a 120-mesh sieve to obtain poria cocos powder; adding 12kg of anhydrous ethanol into the Poria powder, and stirring at 5000r/min for 30min to obtain mixed liquid; placing the mixed liquid A in a microwave reactor, performing microwave radiation for 8min, extracting, and vacuum filtering to obtain alcohol-containing Poria extract A; adding the filter residue after microwave extraction into 12kg of purified water, stirring uniformly, heating and reflux-extracting for 3h to obtain water-containing Poria extract B; mixing 80g of alcohol-containing Poria extract A and 10g of water-containing Poria extract B, stirring at a speed of 5000-; and (3) putting the mixed extracting solution C in a vacuum environment, concentrating the mixed extracting solution C into paste under the conditions that the temperature is 60-80 ℃ and the relative pressure is-0.06 MPa, freeze-drying the paste at the temperature of-20 ℃ to-50 ℃, and crushing the freeze-dried paste to obtain the poria cocos extract.
Experimental analysis of fat-reducing effect
Several mice were acclimatized for 7 days, and then examined 1 time a day during the acclimatization period, and 110 healthy mice were used for the experiment and randomly divided into 11 groups of 10 mice each. Wherein 1 group was set as a control group and fed with a normal diet, 1 group was a mock group and fed with a high-fat high-cholesterol diet, and the other 9 groups were experimental groups 1 to 9, respectively, and after continuously feeding with a high-fat high-cholesterol diet for 2 months, the average body weight of each group of mice was measured as an initial value, and then the same amount of the poria cocos extracts of examples 1 to 9 was added to the high-fat high-cholesterol diet of the experimental groups 1 to 9, and the weight change of each group of mice was observed once a week, and the average body weight of each group of mice was measured within 5 weeks, and the results are shown in table 1.
Table 1 mean body weight change per group of mice during the experiment
From the data, the average body weight of the mice in the control group is the lightest compared with that of the simulated combination and the experimental group, which indicates that the high-fat and high-cholesterol feed can increase the body weight of the mice and cause obesity; after the mice are continuously fed with the high-fat high-cholesterol feed added with the poria cocos extract, the average body weight of the mice in the experimental group is reduced compared with that of the mice in the simulated group, and the poria cocos extract can effectively reduce the body weight of the individual and reduce the occurrence of obesity; meanwhile, compared with other experimental groups, the experimental groups 2, 5 and 8 have better weight reduction effect, and the good mixing ratio of the alcohol-containing tuckahoe extract to the water-containing tuckahoe extract is 5: 1.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (10)
1. The preparation method of the poria cocos extract is characterized by comprising the following steps:
s1, taking 1-2 parts by weight of dried poria cocos slices, crushing and grinding, and screening to obtain poria cocos powder;
s2, adding 10-12 parts by weight of absolute ethyl alcohol into the tuckahoe powder, and uniformly stirring to obtain a mixed liquid A;
s3, placing the mixed liquid A in a microwave reactor, performing microwave extraction, and performing suction filtration to obtain an alcohol-containing poria cocos extracting solution A;
s4, adding the filter residue obtained in the step S3 into 10-12 parts by weight of purified water, uniformly stirring, and heating and refluxing for extraction to obtain a water-containing poria cocos extracting solution B;
s5, mixing 30-80 parts by weight of alcohol-containing Poria extract A with 10 parts by weight of water-containing Poria extract B, stirring, and performing ultrasonic treatment to obtain mixed extract C;
s6, placing the mixed extract C in a vacuum environment, concentrating into paste, drying and crushing to obtain the tuckahoe extract.
2. The method for preparing the poria cocos extract according to claim 1, wherein the poria cocos powder is sieved to 80-120 meshes in step S1.
3. The method as claimed in claim 1, wherein the stirring speed is 3000-5000r/min and the stirring time is 20-30min in step S2.
4. The method of claim 1, wherein the microwave irradiation time is 6-8min in step S3.
5. The method of claim 1, wherein the step S4 of extracting under heating and refluxing is performed for 2-3 h.
6. The method as claimed in claim 1, wherein the stirring speed is 8000r/min, the stirring time is 1-2h, and the sonication time is 30min in step S5.
7. The method of claim 1, wherein the concentration step S6 is carried out at a temperature of 60-80 deg.C under a relative pressure of-0.06 MPa.
8. The method of claim 1, wherein the step S6, the drying method is freeze drying at-20 to-50 ℃.
9. An extract of poria cocos wolf obtained by the preparation method according to any one of claims 1-8.
10. Use of the poria extract according to claim 9, as a food additive in foods and beverages.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116173124A (en) * | 2022-12-14 | 2023-05-30 | 宏铖同创(山东)医药科技有限公司 | Traditional Chinese medicine composition for treating digestive system tumor postoperative gastroparesis and preparation system |
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| US20140309414A1 (en) * | 2011-11-07 | 2014-10-16 | Shenyang Kesi High-Technology Co., Ltd. | Method for extracting polysaccharides from higher plants and fungi through microwave chemical treatment |
| CN104208107A (en) * | 2014-08-14 | 2014-12-17 | 广东省食品工业研究所 | Poria cocos extract, and preparation method and application thereof |
| CN108976312A (en) * | 2018-08-27 | 2018-12-11 | 杨鑫 | A kind of method for extraction and purification of pachymaran and application |
| CN109748981A (en) * | 2017-11-02 | 2019-05-14 | 中国科学院微生物研究所 | A kind of alkali carries method and its application of pachymaran |
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| US20140309414A1 (en) * | 2011-11-07 | 2014-10-16 | Shenyang Kesi High-Technology Co., Ltd. | Method for extracting polysaccharides from higher plants and fungi through microwave chemical treatment |
| CN104208107A (en) * | 2014-08-14 | 2014-12-17 | 广东省食品工业研究所 | Poria cocos extract, and preparation method and application thereof |
| CN109748981A (en) * | 2017-11-02 | 2019-05-14 | 中国科学院微生物研究所 | A kind of alkali carries method and its application of pachymaran |
| CN108976312A (en) * | 2018-08-27 | 2018-12-11 | 杨鑫 | A kind of method for extraction and purification of pachymaran and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116173124A (en) * | 2022-12-14 | 2023-05-30 | 宏铖同创(山东)医药科技有限公司 | Traditional Chinese medicine composition for treating digestive system tumor postoperative gastroparesis and preparation system |
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