CN115505049B - 一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及制备方法 - Google Patents
一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及制备方法 Download PDFInfo
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- porphyra haitanensis
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- 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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
Abstract
本发明涉及一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及其制备方法。本发明提取得到的坛紫菜多糖是一种新型的多糖,由摩尔比为4.47:1的硫酸半乳聚糖PHP1和硫酸葡萄糖半乳聚糖PHP2组成,其具有良好的降血脂功效。本发明进一步将该坛紫菜多糖制备成泡腾片,通过添加深共晶溶剂结合坛紫菜中的腥味物质(疏水有机化合物),有效脱除腥味;同时在压片后对泡腾片进行喷淋明胶,使泡腾片表面形成一层防水膜,有效解决泡腾片吸潮问题。本发明加工过程不涉及有机溶剂,绿色无污染,能显著提高坛紫菜的价值,且产品形式新颖。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及其制备方法。
技术背景
坛紫菜(Porphyra haitanensis),起源于中国福建省平潭岛,广泛分布于福建、浙江沿海地区。坛紫菜是福建省大规模养殖的重要经济海藻,占我国养殖紫菜总量的80%。坛紫菜的蛋白质、碳水化合物、脂肪和灰分的比例分别为35~37%、47~49%、1.7~2.1%和8.7~9.9%。坛紫菜多糖因其结构、硫酸根含量高等因素,具有多种生物活性,如抗氧化,免疫调节、抗突变、抗肿瘤、调节肠道菌群和降血脂等。但是目前海洋来源原料存在腥味过重等问题。
泡腾片是一种新型固体饮料片剂,在国外开发应用广泛,我国固体饮料起步较晚,但近些年来发展非常迅速。泡腾片是用适宜的有机酸和碳酸碱为崩解剂,加上其他原辅料压制而成,其遇水会迅速溶解,产生有大量的二氧化碳气体,且成泡腾状,气体部分溶于水中,饮用时会产生爽口感。作为固体饮料,泡腾剂具有溶解迅速、携带和使用方便、成本较低、吸收利用率高等优势,能够兼备固体制剂和液体制剂的优点,尤其适用于难以吞服固体片剂的人群,因此近年来在食品行业发展迅速。但泡腾片存在包装要求严格,容易吸潮等问题。目前,文献可见泡腾片专利已有1000多种,在食品行业中对泡腾片固体饮料的研究日益增多且相关产品的种类也越来越丰富。
赵祎使用75%的固体啤酒粉,以10%的柠檬酸与12%的碳酸氢钠做泡腾崩解剂,加入0.04%的苦味素、2.93%的稀释剂和0.03%的清凉香精制作了啤酒泡腾片。柴军红等使用35%的茶粉、45%的泡腾崩解剂、1%的黏合剂、5%的润滑剂和 14%的葡萄糖制作了普洱茶泡腾片。方一帆等使用8%的奶茶粉、0.8%的三氯蔗糖和质量比为1:1的柠檬酸与碳酸氢钠制作了奶茶泡腾片固体饮料。闫淇雨等使用16%的碳酸氢钠、32%的柠檬酸、7.5%的黄蜀葵和4.5%的甜菊糖苷制作了黄蜀葵泡腾片。发明专利“一种石斛泡腾片的制备方法及制得的石斛泡腾片”(公开号为CN 110507764 A)公开了一种霍山石斛泡腾片的制备方法,其只研究提高泡腾片的营养价值,但并未研究如何解决泡腾片吸潮问题。发明专利“一种具有抗氧化活性的青钱柳多糖泡腾片及其制备方法”(公开号为CN 107362146 A)公开了一种具有抗氧化活性的青钱柳多糖泡腾片,该专利值研究了泡腾片的免疫功效,但并未解决泡腾片吸潮的问题。发明专利“牡蛎碳酸钙泡腾片组合物及其制备方法”(公开号为CN 105640981 B)公开了一种牡蛎碳酸钙泡腾片组合物及其制备方法,该专利研究客服泡腾片压制中的粘冲问题,但并未研究泡腾片吸潮问题,海产品中腥味较重,该专利并未对泡腾片进行脱腥处理。
基于此,本发明提供了一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及其制备方法。
发明内容
本发明的目的在于提供一种具有降血脂功效的坛紫菜多糖和坛紫菜多糖泡腾片及其制备方法。
为实现上述目的,本发明采用如下技术方案:
本发明首先提供了一种具有降血脂功效的坛紫菜多糖,所述的坛紫菜多糖提取自红藻门(Rhodophyta)、红藻纲(Rhodophyceae)、红毛菜科(Bangiaceae)、法紫菜属(Pyropia)植物坛紫菜;所述的坛紫菜多糖由硫酸半乳聚糖PHP1和硫酸葡萄糖半乳聚糖PHP2按摩尔比4.47:1组成;
所述的硫酸半乳聚糖PHP1结构如下:
;
所述的硫酸葡萄糖半乳聚糖PHP2结构如下:
;
所述的坛紫菜多糖是通过以下方法制备得到的:将坛紫菜干燥品粉碎过80目筛后按料液比1:20(w/v)加入纯水,置于80℃水浴中提取2 h,提取结束后自然至室温,再以3040g的离心力离心20 min,上清液经浓缩、真空冷冻干燥后,即得到所述的坛紫菜粗多糖。
本发明还提供了上述的坛紫菜多糖在制备用于降血脂的泡腾片中的应用。
本发明还提供了上述的用于降血脂的泡腾片的制备方法,所述制备方法包括以下步骤:
(1)制粒:将3-5重量份坛紫菜多糖与2重量份甘露醇、3重量份柠檬酸和0.09-0.25体积份深共晶溶剂混匀,通过摇摆造粒机制得酸粒;将3-5重量份坛紫菜多糖与2重量份甘露醇、2.7重量份碳酸钠和0.09-0.25体积份深共晶溶剂混匀,通过摇摆造粒机制得碱粒;
(2)烘干:将制好的酸粒和碱粒分别烘干,温度为50℃,时间为12 h;
(3)压片:将烘干后的酸粒和碱粒混和,向其中添加明胶,所述酸粒:碱粒:明胶的比例为50:50:3 w/w/w,过筛、用压片机压片,得到片剂;
(4)包衣:向压片后的片剂表面喷淋一层明胶溶液,所述明胶溶液的浓度为1wt%-2wt%,晾干,即得到所述的坛紫菜多糖泡腾片。
进一步地,上述步骤(1)所述的深共晶溶剂为氯化胆碱和丙二酸按摩尔比为1:1.5形成的溶剂。
进一步地,上述步骤(4)所述的明胶溶液中含体积分数0.9%的甘油。
与现有技术相比,本发明的显著优点在于:
(1)本发明制备得到的坛紫菜多糖是一种新型的多糖,其不能完全被胃肠道消化,但能够被肠道微生物利用,具有良好的降血脂功效;
(2)本发明将制备得到的坛紫菜多糖进一步制备成泡腾片,通过使用深共晶溶剂结合坛紫菜中的腥味物质(疏水有机化合物),有效脱除腥味,而深共晶溶剂具有合成工艺简单、成本低廉、可生化性、可再生性强、毒性小的优点,被认为是一种绿色的溶剂;
(3)本发明在制备坛紫菜多糖泡腾片时,压片后对泡腾片进行喷淋明胶溶液,使泡腾片表面形成一层防水膜,由于明胶是一种可溶于热水、不溶于冷水的物质,冷却至35~40℃以下,成为凝胶状,因此本发明通过明胶包衣能有效解决泡腾片常温保存条件下的吸潮问题。
附图说明
图1:坛紫菜多糖组分化学结构单元。G4Sα:α-D-半乳糖-4硫酸根,LA:3,6-内醚-α-L-半乳糖,G4Sβ:β-D-半乳糖-4-硫酸根,G:β-D-半乳糖,Man:α-甘露糖,Gα:α-半乳糖,Glc:β-葡萄糖。
图2:坛紫菜多糖对高脂饮食金黄地鼠血脂的影响。NC:正常组,MC:模型组,PC:阳性对照组,LPHP:低剂量坛紫菜多糖组,MPHP:中剂量坛紫菜多糖组,HPHP:高剂量坛紫菜多糖组,TG:甘油三酯,TC:总胆固醇, HDLC:高密度脂蛋白,LDLC:低密度脂蛋白。
图3:风味物质成分组成。
图4:样品吸水率。样品1:未喷淋明胶溶液,*:同一时间相比于样品1具有显著差异,P<0.05。
具体实施案例
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但本发明不仅限于此。
本发明中涉及到的深共晶溶剂为氯化胆碱和丙二酸按摩尔比为1:1.5形成的溶剂。
实施例1
将坛紫菜干燥品粉碎并通过80目筛网,按料液比1:20(w/v)加入纯水,置于80℃水浴中提取2 h,提取结束后自然冷却至室温,再以3040g的离心力离心20 min,所得上清液经减压浓缩、真空冷冻干燥,即得到所述的坛紫菜粗多糖粉末。
对提取得到的坛紫菜粗多糖进行检测,结果如下:
硫酸根含量:120.3 ± 2.7 μg/mg。
平均分子量:2.06 × 10 6 (±2.02%) g/mol。
组成测定:本发明提取得到的坛紫菜多糖由PHP1和PHP2组成(PHP1和PHP2的摩尔比为4.47:1),PHP1为硫酸半乳聚糖,回收率为37.1 ± 1.0%,硫酸根含量为69.3 ± 0.5 μg/mg,平均分子量为6.68 × 10 6 (±3.17%) g/mol。PHP2为硫酸葡萄糖半乳聚糖,回收率为48.6 ± 0.9%,硫酸根含量为50.7 ± 0.4 μg/mg,平均分子量为1.14 × 10 6 (±3.44%) g/mol。
具体化学结构单元:如图1所示。
实施例2
将实施例1制得的坛紫菜多糖进一步制备成坛紫菜多糖泡腾片,具体步骤如下:
(1)制粒:取3重量份坛紫菜多糖,与2重量份甘露醇、3重量份柠檬酸以及深共晶溶剂混匀,坛紫菜多糖:深共晶溶剂的重量体积比为1:0.03 w/v,通过摇摆造粒机制得酸粒;取3重量份坛紫菜多糖,与2重量份甘露醇、2.7重量份碳酸钠以及深共晶溶剂混匀,坛紫菜多糖:深共晶溶剂的重量体积比为1:0.03 w/v,通过摇摆造粒机制得碱粒。
(2)烘干:将步骤(1)得到的酸粒和碱粒分别于50℃条件下烘干,时间为12 h。
(3)压片:将步骤(2)烘干后的酸粒和碱粒混合,添加明胶,过40目筛、用压片机压片,得到片剂;其中,所述酸粒:碱粒:明胶的比例为50:50:3 w/w/w。
(4)包衣:向步骤(3)压片后的片剂表面喷淋一层明胶溶液,所述明胶溶液为含有0.9vol%甘油的1 wt%明胶溶液,晾干,即得到所述的坛紫菜多糖泡腾片。
实施例3
将实施例1制得的坛紫菜多糖进一步制备成坛紫菜多糖泡腾片,具体步骤如下:
(1)制粒:取4重量份坛紫菜多糖,与2重量份甘露醇、3重量份柠檬酸和深共晶溶剂,坛紫菜多糖:深共晶溶剂的重量体积比为1:0.04 w/v,通过摇摆造粒机制得酸粒;取4重量份坛紫菜多糖,与2重量份甘露醇、2.7重量份碳酸钠和深共晶溶剂混匀,坛紫菜多糖:深共晶溶剂的重量体积比为1:0.04 w/v,通过摇摆造粒机制得碱粒。
(2)烘干:将步骤(1)得到的酸粒和碱粒分别于50℃条件下烘干,时间为12 h。
(3)压片:将步骤(2)烘干后的酸粒和碱粒混合,添加明胶,过40目筛、用压片机压片,得到片剂;其中,所述酸粒:碱粒:明胶的重量比例为50:50:3。
(4)包衣:向步骤(3)压片后的片剂表面喷淋一层明胶溶液,所述明胶溶液为含有0.9vol%甘油的1.5 wt%明胶溶液,晾干,即得到所述的坛紫菜多糖泡腾片。
实施例4
将实施例1制得的坛紫菜多糖进一步制备成坛紫菜多糖泡腾片,具体步骤如下:
(1)制粒:取5重量份坛紫菜多糖,与2重量份甘露醇、3重量份柠檬酸和深共晶溶剂混匀,所述坛紫菜多糖:深共晶溶剂的重量体积比为1:0.05 w/v,通过摇摆造粒机制得酸粒;取5重量份坛紫菜多糖,与2重量份甘露醇、2.7重量份碳酸钠和深共晶溶剂混匀,所述坛紫菜多糖:深共晶溶剂的重量体积比为1:0.05 w/v,通过摇摆造粒机制得碱粒。
(2)烘干:将步骤(1)得到的酸粒和碱粒分别于50℃条件下烘干,时间为12 h。
(3)压片:将步骤(2)烘干后的酸粒和碱粒混合,添加明胶,过40目筛、用压片机压片,得到片剂;其中,所述酸粒:碱粒:明胶的重量比例为50:50:3。
(4)包衣:向步骤(3)压片后的片剂表面喷淋一层明胶溶液,所述明胶溶液为含有0.9vol%甘油的2 wt%明胶溶液,晾干,即得到所述的坛紫菜多糖泡腾片。
实施例5
将4周龄的金黄地鼠36只,适应性喂养一周后,随机分成6组,每组6只。具体分组情况如下:
正常组(NC):喂养普通饲料,并对每只金黄地鼠灌胃生理盐水;
高脂组(MC):喂养高脂饲料,并对每只金黄地鼠灌胃生理盐水;
阳性对照组(PC):喂养高脂饲料,并对每只金黄地鼠灌胃辛伐他汀,2 mg/kg▪d;
高脂+低剂量组(LPHP):喂养高脂饲料,并对每只金黄地鼠灌胃坛紫菜多糖,50mg/kg▪d;
高脂+中剂量组(MPHP):喂养高脂饲料,并对每只金黄地鼠灌胃坛紫菜多糖,100mg/kg▪d;
高脂+高剂量组(HPHP):喂养高脂饲料,并对每只金黄地鼠灌胃坛紫菜多糖,200mg/kg▪d。
饲养期间金黄地鼠自由饮食,饮水,灌胃体积按照2 mL/100g进行,12h/12h昼夜交替喂养4周。本试验严格遵循1996年美国国立卫生研究院修定的《实验动物护理和使用指南》的规则,该实验的伦理审查批件由福建省中医药科学院动物伦理委员会审查[FJATCM-IAEC2020014]。
喂养4周后,利用真空采血管收集血液,离心15 min(3040 ×g,4℃),取出血清,采用全自动生化分析仪测定血液中的甘油三酯TG、总胆固醇TC、高密度脂蛋白胆固醇HDLC、低密度脂蛋白胆固醇LDLC的含量。
具体研究结果如图2所示。结果表明,中剂量坛紫菜多糖(MPHP,灌胃量为100 mg/kg▪d)和高剂量坛紫菜多糖(HPHP,灌胃量为200 mg/kg▪d)能显著显著降低金黄地鼠血液中甘油三酯(TG)、总胆固醇(TC)和低密度脂蛋白-胆固醇(LDL-C)的含量。
实施例6
将实施例1制得的坛紫菜多糖进一步制备成坛紫菜多糖泡腾片,具体步骤基本与实施例3相同,不同之处在于制粒过程中未使用深共晶溶剂。并对坛紫菜多糖泡腾片中的风味物质进行测定。
具体结果如图3所示。结果表明,实施例2、实施例3和实施例4中泡腾片中的醇类、醛类和酮类物质种类比未添加深共晶溶剂的泡腾片少。
实施例7
将实施例1制得的坛紫菜多糖进一步制备成坛紫菜多糖泡腾片,具体步骤基本与实施例3相同,不同之处在于未用明胶进行包衣。随机选取20片泡腾片置于相对湿度为84%的环境,于1、6、12和24 h后取样,采用水分测试仪测定其吸水率。
具体结果如图4所示。结果表明,实施例2、实施例3和实施例4泡腾片的吸水率显著低于未喷淋明胶的泡腾片的吸水率。
Claims (3)
1.一种坛紫菜多糖在制备具有降血脂功效的泡腾片中的应用,其特征在于:所述的泡腾片是通过以下方法制备得到的:
1)制粒:将3~5重量份坛紫菜多糖与2重量份甘露醇、3重量份柠檬酸和0.09~0.25体积份深共晶溶剂混匀,通过摇摆造粒机制得酸粒;将3~5重量份坛紫菜多糖与2重量份甘露醇、2.7重量份碳酸钠和0.09~0.25体积份深共晶溶剂混匀,通过摇摆造粒机制得碱粒;
2)烘干:将制好的酸粒和碱粒分别于50℃烘干12h;
3)压片:将烘干后的酸粒和碱粒混合,并添加明胶,所述酸粒:碱粒:明胶的比例为50:50:3 w/w/w,过筛、用压片机压片,得到片剂;
4)向压片后的片剂表面喷淋一层明胶溶液,所述明胶溶液的浓度为1wt%~2wt%,晾干,即得到所述的坛紫菜多糖泡腾片。
2.根据权利要求1所述的坛紫菜多糖在制备具有降血脂功效的泡腾片中的应用,其特征在于:步骤1)中所述的深共晶溶剂为氯化胆碱和丙二酸按摩尔比为1:1.5形成的溶剂。
3.根据权利要求1所述的坛紫菜多糖在制备具有降血脂功效的泡腾片中的应用,其特征在于:步骤4)中所述的明胶溶液中含有体积分数0.9%的甘油。
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CN109232762A (zh) * | 2018-10-10 | 2019-01-18 | 汕头大学 | 一种坛紫菜多糖及其制备方法与益生活性应用 |
CN110478364A (zh) * | 2018-03-09 | 2019-11-22 | 浦江县昂宝生物技术有限公司 | 具有降血脂效用的海藻提取物的用途 |
CN111436613A (zh) * | 2020-04-23 | 2020-07-24 | 汕头大学 | 坛紫菜多糖在健胃、预防或修复肠胃损伤中的应用 |
CN113382753A (zh) * | 2018-10-24 | 2021-09-10 | 瑟拉诺沃有限公司 | 用于口服药物制剂的深共晶溶剂平台 |
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WO2015128550A1 (en) * | 2014-02-28 | 2015-09-03 | Teknologian Tutkimuskeskus Vtt Oy | Deep eutectic solvents and their use |
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CN109232762A (zh) * | 2018-10-10 | 2019-01-18 | 汕头大学 | 一种坛紫菜多糖及其制备方法与益生活性应用 |
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