CN114532503A - Red-pulp apple and cherry plum composition and application thereof in reducing blood fat - Google Patents

Red-pulp apple and cherry plum composition and application thereof in reducing blood fat Download PDF

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Publication number
CN114532503A
CN114532503A CN202011347456.7A CN202011347456A CN114532503A CN 114532503 A CN114532503 A CN 114532503A CN 202011347456 A CN202011347456 A CN 202011347456A CN 114532503 A CN114532503 A CN 114532503A
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China
Prior art keywords
red
pulp
cherry plum
apple
fruit
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Granted
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CN202011347456.7A
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Chinese (zh)
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CN114532503B (en
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沈妍
张正方
韩铨
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Zhejiang Yangshengtang Institute of Natural Medication Co Ltd
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Zhejiang Yangshengtang Institute of Natural Medication Co Ltd
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Priority to CN202011347456.7A priority Critical patent/CN114532503B/en
Priority claimed from CN202011347456.7A external-priority patent/CN114532503B/en
Priority to PCT/CN2021/132961 priority patent/WO2022111551A1/en
Priority to TW110143890A priority patent/TWI801004B/en
Publication of CN114532503A publication Critical patent/CN114532503A/en
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
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    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/201—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having one or two double bonds, e.g. oleic, linoleic acids
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    • A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
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    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/216—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acids having aromatic rings, e.g. benactizyne, clofibrate
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Abstract

The invention relates to the field of food and medicine, in particular to a composition of red-pulp apples and cherry plums with the effect of reducing blood fat, wherein the weight ratio of the red-pulp apples to the cherry plums is 1:10-10: 1. The zebra fish and mouse animal experiments show that the red-pulp apple and cherry plum composition has a synergistic effect on the aspect of blood fat reducing effect, and the blood fat reducing effect of the composition is superior to that of the red-pulp apple or cherry plum singly used. The product forms of the red-pulp apple and cherry plum composition comprise fruit juice, jam, freeze-dried powder, oral liquid products, capsules, tablets and the like. The combination of the red-pulp apple and cherry plum composition and the medicine also has a certain synergistic effect.

Description

Red-pulp apple and cherry plum composition and application thereof in reducing blood fat
Technical Field
The invention relates to the field of food and medicine, in particular to a red-pulp apple and cherry plum composition and application thereof in reducing blood fat.
Background
Blood lipids refer to lipids contained in plasma or serum, including cholesterol, triglycerides, phospholipids, and free fatty acids. A higher than normal level of one or more lipids in plasma due to abnormal fat metabolism or movement is called hyperlipidemia.
The main medicines for reducing blood fat clinically are statins, fibrates, nicotinic acids and the like. Statins can obviously reduce total cholesterol and low-density lipoprotein cholesterol, also reduce triglyceride level and slightly increase high-density lipoprotein cholesterol, and are most commonly used lipid-lowering drugs at present, but most common adverse reactions of statins are damages to liver and muscle. The most common adverse reactions of fibrates and nicotinic acids are gastrointestinal reactions.
The incidence of dyslipidemia is high in China and the trend is gradually rising. Chinese guidelines for the prevention and treatment of dyslipidemia (2016 revised edition) indicate that the overall prevalence of dyslipidemia in adults in China is as high as 40.4%. Wherein the prevalence of high total cholesterolemia is 4.9%, the prevalence of hypertriglyceridemia is 13.1%, and the prevalence of low density lipoprotein cholesterol increase is 33.9%. The national cardiovascular disease center shows that the number of people with dyslipidemia in China exceeds 4 hundred million people. Modern medicine has various lipid-lowering medicines, but has side effects and unstable curative effect, so that natural resources with good effect and no side effect need to be found for preventing and treating dyslipidemia diseases.
Red pulp apple (Malus neidzwetzkyana Dieck) is a plant of the genus Malus (Malus Mill) of the family Rosaceae, the fruit of which has a red pulp and a color mainly caused by the accumulation of anthocyanins. There are currently numerous red apple varieties around the world, such as the hong gan series in Xinjiang, USA Robert Crab, Japanese ruby sweet, Switzerland love of Red (Redlove), etc. The red-pulp apples have different colors of flowers, branches and leaves, fruit sizes, coloring degrees, mouthfeel and flavor and the like. Xinjiang red pulp apples play an important role in red pulp malus plant origin.
Cherry plum (Prunus cerasifera Ehrhart), commonly known as Prunus serrulata, Rosaceae, is an original wild forest fruit which is extremely precious and rare in the world and endangered to extinct. According to the records of the Chinese arborescence and the examination of the national institute of wild plants, the wild cherry plum is only found to survive in the west of the mountain range of the Xinjiang Tianshan and the mountain range of Gaucasua and Xiaoyaxia, and the wild resources are extremely rare. The cherry plum has a long eating history in Xinjiang region in China, and the diets of herdsmen of Kazak and Mongolian families living in Tianshan Daxi-ditch mainly comprise beef and mutton, so that the number of people suffering from hyperlipidemia and hypertension is very few, which is related to the use habit of herdsmen for picking wild cherry plum to prepare jam or drying the fruits in the sun to make tea. Cherry plum includes a plurality of varieties, and the varieties mainly comprise black fruits, red fruits, purple black fruits, yellow fruits and the like according to the colors.
The red pulp apple and the cherry plum are rich in various amino acids, vitamins, mineral substances, functional components such as anthocyanin, polyphenol, flavonoid and the like, and have higher development value. However, the current research is still limited, mainly focused on chemical components and oxidation resistance, and still in the preliminary research stage.
Disclosure of Invention
After a great deal of experimental research, the inventor of the application finds that the combination of the red-pulp apple (or the red-pulp apple extract) and the cherry plum (or the cherry plum extract) has a synergistic effect on reducing blood fat.
To this end, in a first aspect of the invention, the invention provides a composition comprising:
a first component which is a red-fleshed apple or a red-fleshed apple extract; and
a second component which is cherry plum or cherry plum extract.
In some embodiments, the weight ratio of the first component to the second component is 1:10 to 10:1 (e.g., 1:5 to 10:1, 1:2 to 10:1, 1:1 to 10:1, 1:10 to 5:1, 1:5 to 5:1, 1:2 to 5:1, 1:1 to 5:1, 1:10 to 2:1, 1:5 to 2:1, 1:2 to 2:1, 1:1 to 2:1, 1:10 to 1:1, 1:5 to 1:1, 1:2 to 1:1, 1:10 to 5:1, 1:10 to 2:1, 1:10 to 1:1, 1:5 to 10:1, 1:5 to 5:1, 1:5 to 2:1, 1:5 to 1:1, 1:2 to 10:1, 1:2-5:1, 1:2-2:1, 1:2-1:1, 1:1-10:1, 1:1-5:1, 1:1-2:1, specifically 1:5, 1:2, 1:1, 2:1, 5: 1).
In some embodiments, the red apple extract is obtained by one of the following extraction methods: leaching extraction, enzymolysis ultrasonic extraction, ultrahigh pressure extraction, subcritical extraction or other extraction modes.
In some embodiments, the cherry plum extract is obtained by one of the following extraction methods: leaching extraction, enzymolysis ultrasonic extraction, ultrahigh pressure extraction, subcritical extraction or other extraction modes.
In some embodiments, the composition is in the form of a fresh fruit, juice, jam, fruit powder (e.g., lyophilized powder), candy (e.g., tabletted candy), oral liquid, capsule, tablet, dried fruit, preserved fruit, wine, or pastry. In other words, the product form of the composition may be fresh fruit, juice, jam, fruit powder (e.g. freeze-dried powder), candy (e.g. tablet candy), oral liquid, capsule, tablet, dried fruit, preserved fruit wine or cake, etc. That is, the composition can be made into fresh fruit, fruit juice, jam, fruit powder (such as lyophilized powder), candy (such as tablet candy), oral liquid, capsule, tablet, dried fruit, preserved fruit, fruit wine or cake.
In some embodiments, the composition is in the form of a medicament (e.g., a traditional Chinese medicine, a Chinese patent medicine, etc.), a general food, or a health food. In other words, the composition can be made into medicines (such as Chinese medicines, Chinese patent medicines, etc.), common foods or health foods.
In some embodiments, the red-fleshed apple refers to a fruit of a plant of the genus malus of the family rosaceae having a red flesh.
In some embodiments, the red-fleshed apple is selected from the group consisting of: gao No. 1 (gao No. 1), gao No. 3 (gao No. 3), gao No. 6 (gao No. 6), Xia hong Roberts meat, Dai hong, Red love, Roberts Crab, Hongzhan dream, and Hongdian sweet.
In some embodiments, the cherry plum is selected from the group consisting of cherry plum red fruit, cherry plum black fruit, cherry plum purple black fruit, cherry plum yellow fruit, and the like.
In a second aspect of the invention, the invention provides a combination product comprising:
a first product, said first product being the aforementioned composition;
a second product which is a medicament for the prophylaxis and/or treatment of a lipidic disorder.
In some embodiments, the dyslipidemia is selected from hyperlipidemia, hypercholesterolemia, hypertriglyceridemia, combined hyperlipidemia, hypo-hyperbiliemia.
In some embodiments, the agent for preventing and/or treating a hematological disorder is selected from atorvastatin, simvastatin, rosuvastatin, niacin, fenofibrate, linoleic acid, Omega-fatty acids, ezetimibe, and the like.
In some embodiments, the weight ratio of the first product and the second product (e.g., rosuvastatin or fenofibrate) is from 1000:0.025 to 1000:2 (e.g. 1000:0.025, 1000:0.05, 1000:0.06, 1000:0.07, 1000:0.08, 1000:0.09, 1000:0.1, 1000:0.2, 1000:0.25, 1000:0.3, 1000:0.4, 1000:0.5, 1000:0.6, 1000:0.7, 1000:0.8, 1000:0.9, 1000:1, 1000:1.5, 1000:2, or such as 1000:0.05-1000:1, or such as 1000:0.05-1000:0.1, in particular 1000:0.05, 1000:0.06, 1000:0.07, 1000:0.08, 1000:0.09, 1000:0.1, or such as 1000:0.5-1000:1, in particular 1000:0.5, 1000:0.6, 1000:0.7, 1000:0.8, 1000:0.9, 1000: 1).
In some embodiments, when the second product is rosuvastatin, the weight ratio of the first product to the second product is 1000:0.025 to 1000:0.2 (e.g., 1000:0.025, 1000:0.05, 1000:0.06, 1000:0.07, 1000:0.08, 1000:0.09, 1000:0.1, 1000: 0.2; or such as 1000:0.05 to 1000:0.1, specifically such as 1000:0.05, 1000:0.06, 1000:0.07, 1000:0.08, 1000:0.09, 1000: 0.1).
In some embodiments, when the second product is fenofibrate, the weight ratio of the first product to the second product is 1000:0.25 to 1000:2 (e.g., 1000:0.25, 1000:0.3, 1000:0.4, 1000:0.5, 1000:0.6, 1000:0.7, 1000:0.8, 1000:0.9, 1000:1, 1000:1.5, 1000: 2; or such as 1000:0.5 to 1000:1, specifically such as 1000:0.5, 1000:0.6, 1000:0.7, 1000:0.8, 1000:0.9, 1000: 1).
In a third aspect of the present invention, the present invention provides a use of the aforementioned composition or the aforementioned combination product in the preparation of a medicament (e.g., a traditional Chinese medicine, a Chinese patent medicine, etc.), a general food or a health food for reducing blood lipid, or for preventing and/or treating a blood lipid disease.
In a fourth aspect of the present invention, the present invention provides the aforementioned composition or the aforementioned combination product for use in reducing blood lipids, or for preventing and/or treating a blood lipid disorder.
In a fifth aspect of the present invention, there is provided a method for reducing blood lipids, or preventing and/or treating a lipidic disorder, comprising administering to an individual in need thereof a composition as described above or a combination of the foregoing.
In some embodiments, the aforementioned dyslipidemia is selected from hyperlipidemia, hypercholesterolemia, hypertriglyceridemia, combined hyperlipidemia, hypo-hyperbilipoproteinemia.
In addition, the invention also discloses a red-pulp apple and cherry plum combined product for reducing blood fat and a preparation method thereof, and the red-pulp apple and cherry plum combined product comprises the product forms of fresh fruits, fruit juice, jam, freeze-dried powder, tablet candy, oral liquid, capsules and the like. Animal experiments show that the series of products have good synergistic effect of reducing blood fat. In some embodiments, the composition of the present invention can also be used for preparing traditional Chinese medicines, Chinese patent medicines, etc.
In addition, in one aspect, the present application also provides a combination product comprising separately packaged first product that is a red apple and cherry plum combination product and second product that is a hypolipidemic agent (e.g., statins, fibrates, nicotinic acids, etc.).
In the present invention, "individual" includes a human or a non-human animal. Exemplary human individuals include human individuals (referred to as patients) having a disease (e.g., a disease described herein) or normal individuals. "non-human animals" in the context of the present invention include all vertebrates, such as non-mammals (e.g., fish, birds, amphibians, reptiles) and mammals, such as non-human primates, livestock and/or domesticated animals (e.g., rats, sheep, dogs, cats, cows, pigs, etc.).
In the present invention, the "cherry plum extract" or the "red pulp apple extract" refers to a product obtained by physically and/or chemically extracting and separating cherry plum or red pulp apple as a raw material to obtain and enrich one or more active ingredients of cherry plum or red pulp apple, and can be used as a raw material or an auxiliary material of food (e.g., general food or health food) or medicine. Exemplary extraction methods include, but are not limited to: leaching extraction, enzymolysis ultrasonic extraction, ultrahigh pressure extraction and subcritical extraction.
Exemplary methods for preparing red-fleshed apple and cherry plum extracts are provided below.
Extraction by leaching
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by extraction (e.g., water extraction or alcohol extraction).
In certain embodiments, the leaching extraction comprises the steps of:
step 1: removing seeds or kernels of red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or separating fruit juice and fruit residue; in certain embodiments, the juice and pomace are separated by filtration using gauze (e.g., 100-300 mesh gauze, e.g., 200 mesh gauze);
step 2: mixing fruit pulp or fruit residue with extraction medium (such as water or ethanol), extracting at normal temperature or under heating (such as 10-100 deg.C, such as 50 deg.C) (such as 30-100min, such as 60min), and filtering to obtain fruit pulp or fruit residue extractive solution; in certain embodiments, the pulp or pomace is mixed with the extraction medium in a ratio of 1: (2-10) (e.g., 1:5) in a weight ratio; in certain embodiments, the ethanol is 50% to 95% ethanol;
and step 3: concentrating the fruit pulp extract or the combined juice of the fruit juice and the fruit residue extract to obtain the extraction extracts of the red pulp apple and the cherry plum; in certain embodiments, concentration is by rotary evaporation; in certain embodiments, the temperature of rotary evaporation is from 30 to 60 ℃, e.g., 50 ℃;
and 4, step 4: mixing the red pulp apple and cherry plum extracts at different weight ratios (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition, or mixing the red pulp apple and cherry plum extracts at different weight ratios in step 1, and extracting.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by aqueous extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: the ratio of the pulp or pomace of the red-pulp apple to the pulp or pomace of the cherry plum is 1: (2-10) mixing with water, extracting at 10-100 deg.C for 30-100min, and filtering to obtain fruit pulp or fruit residue extractive solution; in certain embodiments, the feed to liquid ratio is selected from 1: 5; in certain embodiments, the extraction temperature is selected to be 50 ℃; in some embodiments, the extraction time is selected from 60 min;
and 3, step 3: extracting pulp or combined juice and pomace of fructus Mali Pumilae and Prunus cerasifera with water at 30-60 deg.C, rotary evaporating, and concentrating to obtain water extract of fructus Mali Pumilae and Prunus cerasifera; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃;
and 4, step 4: mixing the water extract of red pulp apple and cherry plum at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition, or mixing the red pulp apple and cherry plum raw materials at different weight ratio in step 1, and extracting.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by alcohol extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: the ratio of the pulp or pomace of the red-pulp apple to the pulp or pomace of the cherry plum is 1: (2-10) mixing with 50% -95% ethanol, extracting at 10-100 deg.C for 30-100min, and filtering to obtain fruit pulp or fruit residue extractive solution; in certain embodiments, the feed to liquid ratio is selected from 1: 5; in certain embodiments, the concentration of ethanol used is 50%; in certain embodiments, the extraction temperature is selected to be 50 ℃; in some embodiments, the extraction time is selected from 60 min;
and step 3: rotary evaporating and concentrating the pulp extract or the combined juice and pomace extract of red pulp apple and cherry plum at 30-60 deg.C, and directly concentrating the pulp extract to obtain alcohol extract of red pulp apple and cherry plum; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃; optionally, evaporating the extract to remove residual ethanol;
and 4, step 4: mixing the extracted red pulp apple and cherry plum alcohol extract according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple and cherry plum raw materials according to different proportions in step 1 and then extracting.
Enzymolysis and ultrasonic extraction
In certain embodiments, the red apple and cherry plum extracts of the present invention are obtained by enzymatic ultrasonic extraction (e.g., enzymatic ultrasonic water extraction or enzymatic ultrasonic alcohol extraction).
In certain embodiments, the enzymatic ultrasonic extraction comprises the steps of:
step 1: removing seeds or kernels of red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or separating fruit juice and fruit residue; in certain embodiments, the juice and pomace are separated by filtration using gauze (e.g., 100-300 mesh gauze, e.g., 200 mesh gauze);
step 2: mixing the fruit pulp or the fruit residue with an extraction medium (such as water or ethanol) and cellulase, extracting under heating (such as 30-50 deg.C, such as 45 deg.C) (such as 30-100min, such as 60min), and then subjecting to ultrasound (such as ultrasound for 20-60min, such as 30min) under ultrasound conditions (such as 100-500W ultrasound power), and filtering to obtain fruit pulp or fruit residue extract; in certain embodiments, the cellulase is added in an amount (based on the weight of the pomace or pulp) ranging from 0.2% to 1% (e.g., 0.5%); in certain embodiments, the pulp or pomace is mixed with the extraction medium in a ratio of 1: (2-10) (e.g., 1:5) in a weight ratio; in certain embodiments, the ethanol is 50% to 95% ethanol;
and step 3: concentrating the pulp extract or the combined juice and pomace extract of the red pulp apple and the cherry plum to obtain the enzymatic hydrolysis ultrasonic extract of the red pulp apple and the cherry plum; in certain embodiments, concentration is by rotary evaporation; in certain embodiments, the temperature of rotary evaporation is from 30 to 60 ℃, e.g., 50 ℃;
and 4, step 4: mixing the extracted red-pulp apple and cherry plum enzymolysis ultrasonic extracts according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red-pulp apple and cherry plum raw materials according to different proportions in step 1 and then extracting.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by enzymatic ultrasonic water extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: mixing red pulp apple and cherry plum pulp or pomace according to a material-liquid ratio of 1: (2-10) mixing with water, adding 0.2-1% (based on the weight of the fruit residues or the fruit pulp) of cellulase, extracting in water bath at 30-50 ℃ for 30-100min, performing 100-500W ultrasonic treatment for 20-60min, and filtering to obtain fruit pulp or a fruit residue extracting solution; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the cellulase is added in an amount of 0.5%; in certain embodiments, the water bath temperature is 45 ℃; in some embodiments, the extraction time is selected from 60 min; in certain embodiments, the ultrasound power is 500W; in certain embodiments, the sonication time is 30 min;
and step 3: performing rotary evaporation and concentration at 30-60 deg.C to obtain water extract of pulp or juice of fructus Mali Pumilae and Prunus Cerasifera (L.) Kunth; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃;
and 4, step 4: mixing the extracted red-pulp apple and cherry plum enzymatic hydrolysis ultrasonic water extracts according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red-pulp apple and cherry plum raw materials according to different proportions in step 1 and then extracting.
In certain embodiments, the red apple and cherry plum extracts of the present invention are obtained by enzymatic ultrasonic alcohol extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: mixing red pulp apple and cherry plum pulp or pomace according to a material-liquid ratio of 1: (2-10) mixing with 50-95% ethanol, adding 0.2-1% (based on the weight of the fruit residues or fruit pulp) of cellulase, extracting in water bath at 30-50 ℃ for 30-100min, performing 100W ultrasonic treatment for 20-60min, and filtering to obtain fruit pulp or fruit residue extract; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the concentration of ethanol used is 50%; in certain embodiments, the cellulase is added in an amount of 0.5%; in certain embodiments, the water bath temperature is 45 ℃; in some embodiments, the extraction time is selected from 60 min; in certain embodiments, the ultrasound power is 500W; in certain embodiments, the sonication time is 30 min;
and step 3: performing rotary evaporation and concentration at 30-60 deg.C to obtain red pulp apple and Prunus cerasifera pulp extractive solution or combined solution of fruit juice and fruit residue extractive solution, and performing enzymolysis and ultrasonic extraction to obtain alcohol extract; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃; optionally, evaporating the extract to remove residual ethanol;
and 4, step 4: mixing the extracted red pulp apple and cherry plum enzymatic hydrolysis ultrasonic alcohol extracts according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple and cherry plum raw materials according to the different proportions in step 1 and then extracting.
Ultra-high pressure extraction
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by ultra-high pressure extraction (e.g., ultra-high pressure water extraction or ultra-high pressure alcohol extraction). As used herein, "ultra-high pressure" refers to pressures in excess of 100MPa (equivalent to 1000 atmospheres).
In certain embodiments, the ultra-high pressure extraction comprises the steps of:
step 1: removing seeds or kernels of red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or separating fruit juice and fruit residue; in certain embodiments, the juice and pomace are separated by filtration using gauze (e.g., 100-300 mesh gauze, e.g., 200 mesh gauze);
step 2: mixing the pulp or pomace with an extraction medium (such as water or ethanol), treating (such as for 3-10min, such as for 5min) under ultrahigh pressure (such as 200-; in certain embodiments, the pulp or pomace is mixed with the extraction medium in a ratio of 1: (2-10) (e.g., 1:5) in a weight ratio; in certain embodiments, the ethanol is 50% to 95% ethanol;
and step 3: concentrating the combined liquid of the pulp or juice of the red pulp apples and the cherry plum fruits and the pomace extracting solution to obtain ultrahigh pressure extracts of the red pulp apples and the cherry plum fruits; in certain embodiments, concentration is by rotary evaporation; in certain embodiments, the temperature of rotary evaporation is from 30 to 60 ℃, e.g., 50 ℃;
and 4, step 4: the extracted red pulp apple and cherry plum ultrahigh pressure extracts are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red pulp apple and cherry plum raw materials are mixed according to different proportions in step 1 and then extracted.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by ultra-high pressure water extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: the ratio of pulp or pomace of red-pulp apple and cherry plum is 1: (2-10) mixing with water, treating for 3-10min at the ultrahigh pressure of 200-; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the ultra-high pressure is 400 MPa; in certain embodiments, the ultra-high pressure treatment time is selected from 5 min;
and step 3: rotary evaporating and concentrating the pulp extract or the combined juice and pomace extract of red pulp apple and cherry plum at 30-60 deg.C to obtain ultrahigh pressure extracted water extract of red pulp apple and cherry plum; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃;
and 4, step 4: mixing the extracted red pulp apple and cherry plum ultrahigh pressure water extracts according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple and cherry plum raw materials according to different proportions in step 1 and then extracting.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by ultra-high pressure alcohol extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 meshes;
step 2: the ratio of pulp or pomace of red-pulp apple and cherry plum is 1: (2-10) mixing with 50% -95% ethanol, treating for 3-10min under the ultrahigh pressure of 200-; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the ultra-high pressure is 400 MPa; in certain embodiments, the ultra-high pressure treatment time is selected from 5 min; in certain embodiments, the ethanol is 50% ethanol;
and step 3: rotary evaporating and concentrating the pulp extract or the combined juice and pomace extract of the red pulp apple and the cherry plum at 30-60 ℃ to obtain the ultrahigh pressure extraction alcohol extract of the red pulp apple and the cherry plum; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃; optionally, evaporating the extract to remove residual ethanol;
and 4, step 4: mixing the extracted red pulp apple and cherry plum ultrahigh pressure alcohol extracts according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple and cherry plum raw materials according to the different proportions in step 1 and then extracting.
Subcritical extraction (also known as subcritical extraction)
In certain embodiments, the red pulp apple and cherry plum extracts are obtained by subcritical extraction (e.g., subcritical water extraction or subcritical alcohol extraction).
In certain embodiments, the subcritical extraction comprises the steps of:
step 1: removing seeds or kernels of red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or separating fruit juice and fruit residue; in certain embodiments, the juice and pomace are separated by filtration using gauze (e.g., 100-300 mesh gauze, e.g., 200 mesh gauze);
step 2: mixing the pulp or pomace with an extraction medium (such as water or ethanol), performing subcritical extraction treatment (such as treatment for 10-50min such as 30min), and filtering to obtain pulp or pomace extractive solution; in certain embodiments, the pulp or pomace is mixed with the extraction medium in a ratio of 1: (2-10) (e.g., 1:5) in a weight ratio; in certain embodiments, the ethanol is 50% to 95% ethanol; in certain embodiments, the treatment temperature for subcritical extraction is 100-;
and step 3: concentrating the combined solution of fruit pulp or juice and pomace extractive solution to obtain subcritical extract of red pulp apple and Prunus cerasifera; in certain embodiments, concentration is by rotary evaporation; in certain embodiments, the temperature of rotary evaporation is from 30 to 60 ℃, e.g., 50 ℃;
and 4, step 4: mixing the subcritical extracts of the red-pulp apples and the cherry plums according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the raw materials of the red-pulp apples and the cherry plums according to different proportions in step 1 and then extracting.
In certain embodiments, the red pulp apple and cherry plum extracts of the present invention are obtained by subcritical water extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or stones from red-pulp apple and cherry plum, pulping to obtain fruit pulp directly, or filtering fruit juice with 100-mesh 300-mesh gauze to obtain red-pulp apple and cherry plum juice, and separating fruit juice and fruit residue; in some embodiments, the gauze has a mesh size of 200 mesh;
step 2: the ratio of pulp or pomace of red-pulp apple and cherry plum is 1: (2-10) mixing with water, performing subcritical extraction for 10-50min at the treatment temperature of 100 ℃ and 150 ℃, and filtering to obtain a fruit pulp or fruit residue extracting solution; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the treatment temperature is 110 ℃; in certain embodiments, the treatment time is 30 min;
and step 3: rotary evaporating and concentrating the pulp extract or the combined juice and pomace extract of red pulp apple and cherry plum at 30-60 deg.C to obtain subcritical extract of red pulp apple and cherry plum; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃;
and 4, step 4: mixing the extracted subcritical water extracts of the red-pulp apples and the cherry plums according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the raw materials of the red-pulp apples and the cherry plums according to different proportions in step 1 and then extracting.
In certain embodiments, the red apple and cherry plum extracts of the present invention are obtained by subcritical alcohol extraction, which in certain embodiments comprises the steps of:
step 1: removing seeds or denucleating and pulping the red pulp apple and the cherry plum respectively to directly obtain fruit pulp, or filtering the fruit juice by using 100-plus 300-mesh gauze to obtain the red pulp apple and cherry plum fruit juice, and separating the fruit juice from fruit residues; in certain embodiments, the gauze has a mesh size of 200 mesh;
step 2: the ratio of pulp or pomace of red-pulp apple to cherry plum is 1: (2-10) mixing with 50% -95% ethanol, performing subcritical extraction for 10-50min at the treatment temperature of 100 ℃ and 150 ℃, and filtering to obtain a fruit pulp or fruit residue extracting solution; in certain embodiments, the feed to liquid ratio is selected to be 1: 5; in certain embodiments, the treatment temperature is 110 ℃; in certain embodiments, the treatment time is 30 min;
and step 3: rotary evaporating and concentrating the pulp extract or the combined juice and pomace extract of red pulp apple and cherry plum at 30-60 deg.C to obtain subcritical extract of red pulp apple and cherry plum; in certain embodiments, the rotary evaporation temperature is selected to be 50 ℃; optionally, evaporating the extract to remove residual ethanol;
and 4, step 4: mixing the subcritical alcohol extracts of the red-pulp apples and the cherry plums according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the raw materials of the red-pulp apples and the cherry plums according to different proportions in step 1 and then extracting.
As mentioned above, the product form of the composition of the present invention may be fresh fruit, fruit juice, jam, fruit powder (e.g. freeze-dried powder), candy (e.g. tablet candy), oral liquid, capsule, tablet, dried fruit, preserved fruit, fruit wine or cake. In addition, the product form of the composition of the present invention may be a pharmaceutical, a general food or a health food. In some embodiments, the composition of the present invention may be used as a main raw material in the form of a product such as a fruit juice, a jam, a fruit powder (e.g., lyophilized powder), a candy (e.g., tabletted candy), an oral liquid, a capsule, a tablet, dried fruit, preserved fruit, fruit wine, or pastry, for example, in an amount of more than 30 wt%, more than 40 wt%, more than 50 wt%, more than 60 wt%, more than 70 wt%, more than 80 wt%, more than 90 wt%, or 100 wt% of the total raw material; optionally, the product may also comprise other ingredients such as water, sweetening substances, or other kinds of fruits or extracts thereof.
Exemplary methods of preparing red pulp apple and cherry plum products (e.g., fresh fruit, juice, jam, lyophilized powder, tabletted candy, oral liquid, capsule) are provided below.
(Fresh fruit)
In certain embodiments, red-fleshed apple and fresh cherry plum fruits can be obtained by a process comprising the steps of:
step 1: collecting red-pulp apples and cherry plums from 1 month before the fruits are ripe to the full ripe time, and preferably collecting the fruits on sunny days;
step 2: selecting and removing rotten fruits or fruits with poor color;
and step 3: refrigerating and storing after picking;
and 4, step 4: combining the red-pulp apple and the fresh cherry plum in different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10: 1).
The obtained fresh red pulp apple and cherry plum can be directly eaten.
Fruit juice
In certain embodiments, red pulp apple and cherry plum juice can be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: filtering the slurry (for example, filtering with 100-300 mesh gauze) to obtain red pulp apple and cherry plum juice turbid juice; in certain embodiments, the gauze has a mesh size of 200 mesh;
and step 3: the red-pulp apple and the cherry plum cloudy juice are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and the cherry plum raw materials are mixed according to different proportions in step 1 and then are pulped to prepare the juice.
In certain embodiments, red pulp apple and cherry plum juice can also be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: filtering the slurry (for example, filtering with 100-300 mesh gauze), adding pectinase for enzymolysis and filtering; preparing clear juice of red-pulp apple and cherry plum; in certain embodiments, the gauze has a mesh size of 200 mesh;
and step 3: mixing the red pulp apple juice and the cherry plum juice according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple juice and the cherry plum juice according to different proportions in step 1, and then pulping to prepare the juice.
Fruit jam
In certain embodiments, red pulp apple and cherry plum jams may be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: boiling the pulp in water, heating and concentrating to obtain red pulp apple and cherry plum jam;
and step 3: the red pulp apple and the cherry plum jam are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red pulp apple and the cherry plum are mixed according to different proportions in step 1 and then pulped to prepare the jam.
Freeze-dried powder
In certain embodiments, red-fleshed apple and cherry plum lyophilized powder may be obtained by a process comprising the steps of:
step 1: removing seeds or stones of red-pulp apple and cherry plum, pulping,
step 2: freeze-drying the fruit pulp to prepare fruit pulp freeze-dried powder;
and step 3: the red-pulp apple and cherry plum freeze-dried powder are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or in step 1, the red-pulp apple and cherry plum raw materials are mixed according to different proportions and then pulped to prepare the freeze-dried powder.
In certain embodiments, red-fleshed apple and cherry plum lyophilized powder may also be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: filtering the slurry (e.g., with 100-300 mesh gauze) to obtain red pulp apple and cherry plum juice; in certain embodiments, the gauze has a mesh size of 200 mesh;
and step 3: freeze drying the fruit juice to obtain fruit juice lyophilized powder;
and 4, step 4: the red pulp apple and cherry plum freeze-dried powder are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or in step 1, the red pulp apple and cherry plum raw materials are mixed according to different proportions, and then the mixture is pulped to prepare the freeze-dried powder.
Tablet candy
In certain embodiments, red-fleshed apple and cherry plum tabletted candies may be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: freeze-drying the fruit pulp to prepare fruit pulp freeze-dried powder;
and step 3: tabletting the pulp freeze-dried powder and the auxiliary materials to prepare the tabletting candy;
and 4, step 4: the red-pulp apple and cherry plum tabletted candies are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and cherry plum raw materials are mixed according to different proportions in step 1 and then are pulped to prepare the tabletted candies.
In certain embodiments, the red pulp apple and cherry plum tabletted confections may also be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: filtering the slurry (for example, filtering with 100-300 mesh gauze) to obtain red pulp apple juice; in certain embodiments, the gauze has a mesh size of 200 mesh;
and step 3: freeze drying the fruit juice to obtain fruit juice lyophilized powder;
and 4, step 4: tabletting the freeze-dried juice powder and the auxiliary materials to prepare the tabletting candy.
And 5: the red-pulp apple and cherry plum tabletted candies are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and cherry plum raw materials are mixed according to different proportions in step 1 and then are pulped to prepare the tabletted candies.
Oral liquid
In certain embodiments, red pulp apple and cherry plum oral liquids may be obtained by a process comprising the steps of:
step 1: preparing red pulp apple and cherry plum extracts (e.g., by extraction, enzymatic ultrasonic extraction, ultra-high pressure extraction, or subcritical extraction, as above) in varying proportions (by weight) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10: 1);
step 2: sterilizing red pulp apple and Prunus cerasifera extract to obtain red pulp apple oral liquid.
In certain embodiments, the red pulp apple and cherry plum oral liquid may also be obtained by a process comprising the steps of:
step 1: preparing red pulp apple and cherry plum extracts (e.g., by extraction, enzymatic ultrasonic extraction, ultra-high pressure extraction, or subcritical extraction, as above) in varying proportions (by weight) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10: 1);
step 2: adding pectinase for enzymolysis and filtering to obtain clear juice extract composition;
and step 3: sterilizing the clear juice extracts of the red-pulp apple and the cherry plum to obtain the red-pulp apple oral liquid.
Capsule
In certain embodiments, red-fleshed apple and cherry plum capsules may be obtained by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: freeze-drying the fruit pulp to prepare fruit pulp freeze-dried powder;
and step 3: mixing the red-pulp apple and the cherry plum freeze-dried powder according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red-pulp apple and the cherry plum raw materials according to different proportions in step 1, and then pulping to prepare the freeze-dried powder;
and 4, step 4: filling the fruit pulp freeze-dried powder into a capsule shell, and making into capsules.
In certain embodiments, red-fleshed apple and cherry plum capsules are also obtainable by a process comprising the steps of:
step 1: removing seeds or kernels of red-pulp apples and cherry plums respectively and then pulping;
step 2: filtering the slurry (e.g., with 100-300 mesh gauze) to obtain red pulp apple and cherry plum juice; in certain embodiments, the gauze has a mesh size of 200 mesh;
and step 3: freeze drying the fruit juice to obtain fruit juice lyophilized powder;
and 4, step 4: mixing the red-pulp apple and the cherry plum freeze-dried powder according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red-pulp apple and the cherry plum raw materials according to different proportions in step 1, and then pulping to prepare the freeze-dried powder;
and 5: filling the freeze-dried fruit juice powder into a capsule shell, and making into capsules.
Advantageous effects
The invention selects natural red-pulp apples and cherry plums, the prepared red-pulp apple and cherry plum composition has good blood fat reducing effect, the two compounding effects are better than those of the red-pulp apples or the cherry plums which are singly used, and the synergistic effect is realized. In addition, the effect of the combination of the composition and the medicine is better than the effect of the combination or the medicine used alone, and the composition has a synergistic effect.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1:
the red pulp apple and cherry plum products described in this example refer to the red pulp apple and cherry plum fresh fruits.
Picking red pulp apple (Honghai No. 1) and cherry plum (black fruit) from 1 month before ripening to full ripening, picking fruits on sunny days preferentially, selecting and removing rotten fruits or fruits with poor color, and refrigerating for storage after picking. The obtained red-pulp apple and cherry plum are combined according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1), and the fresh fruit can be directly eaten.
Example 2:
the red apple and cherry plum products described in this example refer to cloudy red apple and cherry plum juice.
Picking red pulp apple (Honghai No. 1) and Prunus cerasifera (black fruit), removing seeds or removing cores, pulping, and filtering with 200 mesh gauze to obtain turbid juice of red pulp apple and Prunus cerasifera. Mixing red pulp apple juice and cherry plum juice at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition, or mixing red pulp apple juice and cherry plum juice at different weight ratio, and pulping to obtain fruit juice.
Example 3:
the red apple and cherry plum products described in this example refer to clear red apple and cherry plum juice.
Picking red pulp apple (Honghai No. 1) and Prunus cerasifera (black fruit), removing seeds or removing cores, pulping, and filtering with 200 mesh gauze to obtain turbid juice of red pulp apple and Prunus cerasifera. Adding pectinase for enzymolysis, and filtering to obtain clear juice. Mixing the red pulp apple juice and the cherry plum juice according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or mixing the red pulp apple juice and the cherry plum juice according to different proportions, and pulping to prepare the juice.
Example 4:
the red apple and cherry plum products described in this example refer to red apple and cherry plum jams.
Removing seeds or stones from red pulp apple (Honghan No. 1) and cherry plum (black fruit), pulping, decocting in water, and heating to obtain thick jam. The red-pulp apple and cherry plum jam are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and cherry plum raw materials are mixed according to different proportions and then pulped to prepare the jam.
Example 5:
the red-pulp apple and cherry plum products described in this example refer to red-pulp apple and cherry plum freeze-dried powders.
Removing seeds or core of red pulp apple (Honghan No. 1) and cherry plum (black fruit), pulping, and freeze drying to obtain pulp lyophilized powder. The red-pulp apple and cherry plum freeze-dried powder are mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and cherry plum raw materials are mixed according to different proportions and then pulped to prepare the freeze-dried powder.
Example 6:
the red apple and cherry plum products described in this example refer to red apple and cherry plum tabletted confections.
Removing seeds or stones of red pulp apple (Honghan No. 1) and cherry plum (black fruit), pulping, freeze-drying to obtain pulp lyophilized powder, and tabletting the pulp lyophilized powder and adjuvants to obtain tablet candy. The red-pulp apple and cherry plum tablet candy is mixed according to different proportions (weight ratio) (1:10, 1:5, 1:2, 1:1, 2:1, 5:1 and 10:1) to prepare a composition, or the red-pulp apple and cherry plum raw materials are mixed according to different proportions and then pulped to prepare the tablet candy.
Example 7:
the red apple and cherry plum products described in this example refer to aqueous extraction oral solutions of red apple and cherry plum.
(1) Removing seeds or kernels of red-pulp apple (Honghan No. 1) and Prunus cerasifera (black fruit), and pulping to obtain pulp.
(2) The ratio of the red pulp to the cherry plum pulp is 1:5 extracting with water at 50 deg.C for 60min, and filtering to obtain fruit pulp extractive solution.
(3) Concentrating the extractive solution at 50 deg.C by rotary evaporation to obtain water extract of red pulp apple and Prunus cerasifera.
(4) Mixing the red pulp apple and cherry plum extracts at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition.
(5) Sterilizing the combined extract of red-fleshed apple and cherry plum to obtain oral liquid.
Example 8:
the red-pulp apple and cherry plum products described in this example refer to aqueous extracts of red-pulp apples (red love) and cherry plums (red fruits). The procedure was as in example 7.
Example 9:
the red-meat apple and cherry plum products described in this example refer to the oral liquid extracted from red-meat apple (hong gao No. 1) and cherry plum (black fruit) by alcohol extraction.
Reference is made to the steps (1) to (5) of example 7, wherein the ratio of pulp to liquid is 1:5 with 50% ethanol. The alcohol extract is treated by volatilizing ethanol.
Example 10:
the red-pulp apple and cherry plum products described in this example refer to the enzymatic ultrasonic water extraction oral liquid of red-pulp apples and cherry plums.
(1) Removing seeds or kernels of red-pulp apple (Honghan No. 1) and Prunus cerasifera (black fruit), and pulping to obtain pulp.
(2) The ratio of the red pulp to the cherry plum pulp is 1:5 adding water, adding 0.5% (based on the weight of the pulp) of cellulase, extracting in 45 deg.C water bath for 60min, performing 500W ultrasonic treatment for 30min, and filtering to obtain pulp extractive solution.
(3) The extract is subjected to rotary evaporation and concentration at 50 ℃ to prepare the enzymatic hydrolysis ultrasonic water extract of the red-pulp apples and the cherry plums.
(4) Mixing the red pulp apple and cherry plum extracts at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition.
(5) Sterilizing the combined extract of red-fleshed apple and cherry plum to obtain oral liquid.
Example 11:
the red-flesh apple and cherry plum products described in this embodiment refer to the oral liquid extracted from red-flesh apples (hong gan 3) and cherry plums (red fruits) by ultrasonic water extraction. The procedure was as in example 10.
Example 12:
the red-meat apple and cherry plum products described in this embodiment refer to the oral liquid prepared by enzymolysis and ultrasonic alcohol extraction of red-meat apple (hong gao No. 1) and cherry plum (black fruit).
Reference is made to the steps (1) to (5) of example 10, in which the ratio of pulp to liquid is 1:5 and 50 percent. The alcohol extract is treated by volatilizing ethanol.
Example 13:
the red apple and cherry plum products described in this example refer to ultra high pressure water extraction oral liquid of red apple and cherry plum.
(1) Removing seeds or kernels of red-pulp apple (Honghan No. 1) and Prunus cerasifera (black fruit), and pulping to obtain pulp.
(2) The ratio of the red pulp to the cherry plum pulp is 1:5 adding water, treating at 400MPa for 5min, and filtering to obtain fruit pulp extractive solution.
(3) The extract is concentrated by rotary evaporation at 50 ℃ to obtain the ultrahigh pressure water extract of red-pulp apples and cherry plums.
(4) Mixing the red pulp apple and cherry plum extracts at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition.
(5) Sterilizing the combined extract of red-fleshed apple and cherry plum to obtain oral liquid.
Example 14:
the red-flesh apple and cherry plum products described in this example refer to the ultrahigh-pressure water extraction oral liquid of red-flesh apples (Honghai No. 6) and cherry plums (red fruits). The procedure was as in example 13.
Example 15:
the red-meat apple and cherry plum products described in this embodiment refer to oral liquid prepared by ultrahigh pressure alcohol extraction of red-meat apple (hong gao No. 1) and cherry plum (black fruit).
Reference is made to example 13, which is a process according to steps (1) to (5), wherein the ratio of pulp to liquid is 1:5 and 50 percent. The alcohol extract is treated by volatilizing ethanol.
Example 16:
the red-pulp apple and cherry plum products described in this example refer to subcritical water-extracted oral liquid of red-pulp apples and cherry plums.
(1) Removing seeds or kernels of red-pulp apple (Honghan No. 1) and Prunus cerasifera (black fruit), and pulping to obtain pulp.
(2) The ratio of the red pulp to the cherry plum pulp is 1:5 adding water, performing subcritical extraction for 30min at 110 deg.C, and filtering to obtain fruit pulp extractive solution.
(3) Concentrating the extractive solution at 50 deg.C by rotary evaporation to obtain subcritical water extract of red pulp apple and Prunus cerasifera.
(4) Mixing the red pulp apple and cherry plum extracts at different weight ratio (1:10, 1:5, 1:2, 1:1, 2:1, 5:1, 10:1) to obtain composition.
(5) Sterilizing the combined extract of red-fleshed apple and cherry plum to obtain oral liquid.
The evaluation of the blood fat reducing effect of the product of the embodiment comprises the following steps:
in the following experimental examples, if the product form of the composition is fresh fruit, it is beaten, diluted and centrifuged; if the product form of the composition is freeze-dried powder, the composition is dispersed, diluted and centrifuged by water and then is administered; if the product form of the composition is a tabletted confection, it is comminuted and diluted with an aqueous dispersion and centrifuged for administration.
Experimental example 1: evaluation of blood fat reducing effect of zebra fish
(1) Test method
Selecting zebra fish juvenile fish with embryo development time of 4.5dpf, feeding the zebra fish juvenile fish with yolk feed for 48 hours every day to form a high-fat model, and dividing the model group into a model group, a positive medicine group (atorvastatin) and a sample group. In addition, a blank group (zebra fish juvenile fish with 4.5dpf at the embryonic development time and fed with normal feed) is also provided. The blank group, model group were not given any test sample or positive control. Atorvastatin is given to the positive drug group (atorvastatin), samples to be tested are given to the sample group, and yolk high fat feeding is carried out for 3 days while the samples are given. And then, after grinding, selecting a total cholesterol and total triglyceride kit (Nanjing kit) to detect the TC (total cholesterol) and TG (total triglyceride) contents of each group, and reading and recording an OD value by an enzyme-linked immunosorbent assay (ELISA) instrument.
(2) Test results
The test results are shown in table 1 below. In table 1 below, the samples of the red-pulp apple group alone and the cherry plum group alone are the red-pulp apple enzymatic ultrasonic water extract and the cherry plum enzymatic ultrasonic water extract, respectively, prepared in step (3) of example 10. The samples of the red apple and cherry plum composition groups were compositions prepared in each weight ratio in example 10, step (4). In addition, the administration concentrations corresponding to each group are shown with a single underline, wherein: 90. mu.g/mL or 45. mu.g/mL represents the concentration of the positive drug dispersed in water; 0.005% of the water content of the red-pulp apple enzymatic hydrolysis ultrasonic water extract, or the cherry plum enzymatic hydrolysis ultrasonic water extract, or the water content of the composition consisting of the red-pulp apple enzymatic hydrolysis ultrasonic water extract and the cherry plum enzymatic hydrolysis ultrasonic water extract in different weight ratios.
Then, referring to "CN 100571709C a pharmaceutical composition with antitumor synergistic effect", the interaction coefficient CDI value is calculated as AB/(axb), AB is the ratio of the two drugs in the combination group to the model group, and a and B are the ratios of the two drugs in the single group to the model group. A CDI < 1 indicates a synergistic effect. The calculation results are shown in table 1 below.
TABLE 1 Red-fleshed apple and cherry plum compositions (example 10) lipid lowering effects of zebrafish
Figure BDA0002800344710000211
Figure BDA0002800344710000221
The significance was compared to the model group; p < 0.05, p < 0.01, p < 0.001
As can be seen from Table 1 above, the TC and TG absorbance values of the red apple and cherry plum compositions (10:1-1:10) were lower than those of the compositions when used alone, and the CDI values were both less than 1, which showed synergistic effect.
In addition, the red-pulp apple and cherry plum composition has a synergistic effect when being compounded with a positive medicine. Compared with a model group, the positive drug (dose halved) alone has poor and no significant effect of reducing TC and TG, and has better TC and TG reducing effect when being used together with the red-pulp apple and cherry plum composition.
Experimental example 2: evaluation of blood lipid lowering effect of rat
(1) Test method
Selecting healthy SD rats, molding by using high-fat feed, and randomly dividing the rats into 3 groups: the test method comprises the following steps of (1) feeding 20 positive medicines in each group, and performing intragastric gavage for 4 weeks while continuing high-fat feed feeding after 4 weeks of modeling, wherein the administration amount of each group is 2 ml/patient per day, the model group does not administer any positive medicine or sample to be tested, the positive medicines administer rosuvastatin or fenofibrate, and the sample group administers the sample to be tested. In addition, a normal group (20 healthy SD rats, fed with normal diet, without any positive drugs or samples to be tested) was also provided. After administration, blood was collected and measured for TC (total cholesterol), TG (total triglycerides) and LDL (low density lipoprotein) using a full-automatic biochemical analyzer, and the relevant inflammation indices TNF-alpha (tumor necrosis factor-alpha), MCP-1 (monocyte chemotactic protein-1) and ICAM-1 (intercellular adhesion molecule-1) were measured using an enzyme-linked immunosorbent assay.
(2) Test results
The test results are shown in tables 2 and 3 below. In tables 2 and 3 below, the samples of the red-pulp apple group alone and the cherry plum group alone were the red-pulp apple enzymatic ultrasonic water extract and the cherry plum enzymatic ultrasonic water extract, respectively, prepared in step (3) of example 10. The samples of the red apple and cherry plum composition groups were compositions prepared in each weight ratio in example 10, step (4). In addition, the corresponding administered dose for each group is shown with a single underline.
Then, the interaction coefficient CDI value was calculated, where CDI value is AB/(a × B), AB is the ratio of the combination of the two drugs to the model group, and a and B are the ratios of the two drugs to the model group when used alone. A CDI < 1 indicates a synergistic effect. The calculation results are shown in tables 2 and 3 below.
TABLE 2 Red-fleshed apple and cherry plum compositions (example 10) hypolipidemic Effect in rats
Figure BDA0002800344710000231
Figure BDA0002800344710000241
The significance was compared to the model group; p < 0.05, p < 0.01, p < 0.001
As can be seen from Table 2 above, the compositions of red-fleshed apples and cherry plums have better TC, TG and LDL reducing effects than the compositions when used alone, and have synergistic effect. The red-pulp apple and the cherry plum have certain synergistic effect within the range of 10:1 to 1:10, and the CDI value is less than 1. In addition, the red-pulp apple and cherry plum composition has a certain synergistic effect when being compounded with the positive medicine.
There is increasing evidence that the inflammatory response extends almost throughout the course of dyslipidemia. Tumor necrosis factor-alpha (TNF- α) is secreted by adipose tissue and is involved in the catabolism of fat, and dyslipidemia results in increased secretion of TNF- α, a fat-derived inflammatory marker. In hyperlipidemia, LDL binds to glomerular cells, stimulates the production of monocyte chemotactic protein-1 (MCP-1), and chemotactic monocytes locally infiltrate.
Hyperlipidemia causes deposition of lipids in hepatocytes, first causing steatosis in hepatocytes, which activate inflammatory initiation factors, thereby inducing high expression of MCP-1 and intercellular adhesion molecule-1 (ICAM-1).
TABLE 3 influence of Red-fleshed apple and cherry plum compositions (example 10) on the inflammation indices in rats
Figure BDA0002800344710000251
The significance was compared to the model group; p < 0.05, p < 0.01, p < 0.001
As can be seen from Table 3 above, the red apple and cherry plum compositions have no significant effect on the inflammation indices TNF-alpha, MCP-1 and ICAM-1 when used alone, and have significant effect on the inflammatory factor when used in combination.
The above embodiments are merely to illustrate the technical solution of the present invention and not to limit the same, and modifications or equivalent substitutions may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention, which should be covered by the protection scope of the present invention.

Claims (10)

1. A composition comprising:
a first component which is a red-fleshed apple or a red-fleshed apple extract; and
a second component which is cherry plum or cherry plum extract.
2. The composition of claim 1, wherein the weight ratio of the first component to the second component is 1:10 to 10:1 (e.g., 1:5 to 10:1, 1:2 to 10:1, 1:1 to 10:1, 1:10 to 5:1, 1:5 to 5:1, 1:2 to 5:1, 1:1 to 5:1, 1:10 to 2:1, 1:5 to 2:1, 1:2 to 2:1, 1:1 to 2:1, 1:10 to 1:1, 1:5 to 1:1, 1:2 to 1:1, 1:10 to 5:1, 1:10 to 2:1, 1:10 to 1:1, 1:5 to 10:1, 1:5 to 5:1, 1:5 to 2:1, 1:5 to 1:1, 1:2 to 10:1, 1:2-5:1, 1:2-2:1, 1:2-1:1, 1:1-10:1, 1:1-5:1, 1:1-2:1, specifically 1:5, 1:2, 1:1, 2:1, 5: 1).
3. The composition of claim 1, wherein the red apple extract is obtained by one of the following extraction methods: leaching extraction, enzymolysis ultrasonic extraction, ultrahigh pressure extraction, subcritical extraction or other extraction modes;
alternatively, the cherry plum extract is obtained by one of the following extraction methods: leaching extraction, enzymolysis ultrasonic extraction, ultrahigh pressure extraction, subcritical extraction or other extraction modes.
4. The composition of claim 1, wherein the composition is in the form of fresh fruit, juice, jam, fruit powder (e.g., lyophilized powder), candy (e.g., tabletted candy), oral liquid, capsule, tablet, dried fruit, preserved fruit, wine, pastry, or the like;
or the composition is in the form of a medicament (such as a traditional Chinese medicine, a Chinese patent medicine and the like), a common food or a health food.
5. The composition of claim 1, wherein the red-fleshed apple is a fruit of a plant of the genus Malus of the family Rosaceae having a red flesh, preferably the red-fleshed apple is selected from the group consisting of: gao No. 1 (gao No. 1), gao No. 3 (gao No. 3), gao No. 6 (gao No. 6), Xia hong Roberts meat, Dai hong, Red love, Roberts Crab, Hongzhan dream, ruby sweet, etc.;
alternatively, the cherry plum is selected from the group consisting of cherry plum red fruit, cherry plum black fruit, cherry plum purple black fruit, cherry plum yellow fruit, and the like.
6. A combination product, comprising:
a first product which is a composition according to any one of claims 1 to 5;
a second product which is a medicament for the prophylaxis and/or treatment of a lipidic disorder.
7. The combination of claim 6 wherein the lipidic disorder is selected from the group consisting of hyperlipidemia, hypercholesterolemia, hypertriglyceridemia, combined hyperlipidemia, hypo-hyperlipoproteinemia;
alternatively, the medicament for preventing and/or treating the blood lipid disease is selected from atorvastatin, simvastatin, rosuvastatin, nicotinic acid, fenofibrate, linoleic acid, Omega-3 fatty acid, ezetimibe and the like.
8. The combination of claim 6, wherein the weight ratio of the first product and the second product is from 1000:0.025 to 1000: 2.
9. Use of the composition of any one of claims 1 to 5 or the combination of any one of claims 6 to 8 for the preparation of a medicament (e.g., a chinese medicine, a Chinese patent medicine, etc.), a general food or a health food for lowering blood lipids or for preventing and/or treating blood lipid disorders.
10. The use of claim 9, wherein the lipidic disorder is selected from the group consisting of hyperlipidemia, hypercholesterolemia, hypertriglyceridemia, combined hyperlipidemia, hypo-hyperbiliemia.
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