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植物提取物 |
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| 产品 >> 植物提取物 >> 所有小类 |
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产品编号： |
5621574016 |
产品名称： |
苹果提取物，苹果多酚30%-80% Apple extract, apple polyphenol 30%-80% |
规 格： |
apple polyphenol 30%-80% |
产品备注： |
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产品类别： |
植物提取物 |
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| 产 品 说 明 |
| 苹果中含有丰富的营养成分，位列我国四大水果之首。【植物形态】落叶乔木，高2~4米。树干红褐色，幼枝和芽有柔毛。叶广椭圆形或卵圆形，长4~8厘米，宽3~6厘米，先端尖，基部楔形，边缘有锯齿;叶柄长2~3厘米。伞房花序有花3~7朵;花白色略带粉红色;萼片宿存，呈三角状披针形;花瓣5，倒卵形;雄蕊多数，子房下位。梨果扁球形，直径5~10厘米，顶端和基部均有凹陷，颜色不一。花期4月。果期8-10月。【产地】我国东北、华北、华东、西北和四川、云南等地均有栽培。图2为苹果多酚苹果中含有丰富的植物纤维、糖、矿物质、苹果酸、维生素、蛋白质和多酚类物质。功能性研究表明，苹果多酚具有清除自由基、抗氧化、预防癌症、降血压、预防心脏病、抗龋齿、抗过敏、抗病毒等80多种生理功能。因此在医药、食品、日用化工等领域有广阔的应用前景。1.抗氧化的作用100g新鲜苹果的抗氧化活性相当于1500mg的VC，远超于茶多酚的抗氧化性。茶多酚抗氧化功能性众所周知，而苹果多酚与其相比，具有更强的抗氧化能力，更好的风味和溶解性，苹果多酚中的绿原酸、咖啡酸等抗氧化活性比绿茶提取物高2.5倍。与常见的水果相比，苹果中自由多酚含量较高，大量的自由多酚更有利于人的吸收利用，同时与其相比，苹果多酚总抗氧化性也是最高的。研究表明，苹果中的类黄酮含量与多酚的抗氧化性呈正相关，苹果中的黄酮类和黄烷醇类[槲皮素、芦丁、r－表儿茶素和（＋）儿茶素]，比二氢查耳酮类（根皮苷、根皮素）以及羟基苯乙烯、绿原酸的抗氧化能力要强。除根皮苷外，所有的苹果多酚的抗氧化能力均比水溶性VE更有效。苹果多酚的抗氧化性已是不争的事实,其在油脂和肉类食品中的抗氧化作用也被广泛研究，苹果多酚对猪油的抗氧化性能明显优于传统化学合成的BHT（二丁基羟基甲苯）等常见抗氧化剂，对胡萝卜汁的护色作用也明显比VC效果要好。2.抗癌作用大量研究表明苹果多酚一定程度可以预防或推迟癌症的发生。丁酸盐是公认的结肠粘膜的重要营养物质，触发分化和凋亡的结肠源性结肠细胞，抑制组氨酸的形成，对结肠黏膜有很好的调节作用，被看成是预防结肠癌的代谢产物，苹果多酚会引起丁酸盐的形成。此外，苹果多酚（绿原酸、儿茶素等）不仅能抑制胃中亚硝化/硝化的活动，减少有致癌作用的亚硝酸盐物质，还能产生有生物活性的·NO物质，从而调节胃肠中亚硝酸盐的平衡，进而预防胃肠癌的发生。它对乳腺癌的增长也有抑制作用。3.预防心脑血管疾病心脏病、高血压等心脑血管疾病威胁人类的健康，大量研究表明苹果多酚的摄入对心脑血管疾病的发生有一定的影响。研究发现类黄酮（主要是槲皮素）的摄入与中风的发病率呈负相关。儿茶素和表儿茶素的摄入与冠心病的死亡率之间存在明显的负相关，特别在女性冠心病患者中这种负相关性更加明显。此外，苹果多酚是很好的血压抑制剂。血压的上升与血管紧缩素I转换酶（ACE）密切相关，ACE抑制剂是目前临床上公认的一种抗血压升高的有效途径，可以说抑制了ACE的活性即可抑制血压升高，苹果多酚物质就是很好的ACE抑制物。4.抗龋齿作用苹果多酚的抗龋齿作用是茶多酚的100倍。变形链球菌分泌的葡萄糖基转移酶（glucosyltransferasesGTF）可利用口腔中的蔗糖，将其转化成具有黏附性的不溶性多糖进而形成齿垢，也称为Chemicalbook牙菌斑，牙菌斑是致龋菌生存的温巢，更多的致龋菌会在其中积累繁殖，并会产酸腐蚀牙齿。研究表明苹果多酚对葡萄糖基转移酶有明显的抑制作用，并且远大于茶多酚。其中原花青素混合物（缩合单宁）是最有效的抑制物。同时发现缩合单宁的抑制作用在很大程度上取决于它的聚合度。有研究证实儿茶素，表儿茶素，一些单体在辣根过氧化物酶的体外氧化发生聚合后的产物，对GTF酶的抑制作用提高，这一抑制作用也可能与C-2和C-3之间不饱和双键的存在有关，花青素缺乏该双键抑制活性就不明显。此外，苹果多酚中的单宁酸不仅对GTF酶有抑制作用，还对唾液中的R-淀粉酶活性有显著抑制性。同时，有研究证实黄酮醇和原花青素对F-ATPases有抑制作用，同时干扰变形链球菌的产酸，抑制质子移位酶（F-ATP酶）和糖酵解产酸，也是对致龋菌的一个重要的影响，目前，苹果多酚在这方面的研究还很少。5.其他功能性除上述生理功能外，研究发现苹果多酚中具有儿茶素结构的多酚物质抑制霍乱毒素催化胍丁胺的ADP（二磷酸腺苷）-核糖基化作用，减少霍乱毒素的产生，进而减少体内积水，还可以减少霍乱毒素的形态学变化和cAMP的积累。其中单体和二聚体的抑制效果不如三聚体和四聚体明显。研究发现苹果多酚在无毒浓度时抑制单一的疱疹毒素HSV-1和HSV-2在疱疹病毒细胞内的复制，其中槲皮素苷是抑制效果最显著的，其次是二氢查尔酮类多酚物质。苹果缩合单宁可以改善过敏性皮炎的一些症状，具有抗过敏作用。口服苹果缩合单宁（ACT）1h后，耳肿胀及抗原与硝基氯苯刺激的反应得到明显抑制，在2h达到最大抑制效果（90%抑制）。同时，ACT可能阻止食物过敏的发展，摄入ACT后肠皮内淋巴细胞TCRcd-T细胞的数量比例的增长，由过敏反应引起小鼠身体温度过高，以及血清中组氨酸的增长都得到了很好的抑制。除此之外，苹果多酚还有抑菌、美白、除臭、抗溃疡、增强肌力、减少体内脂肪积累、促排铅等生理功效。制备方法苹果多酚的制备，目前主要集中在有机溶剂提取上，也有关于用吸附分离及用超临界二氧化碳流体萃取的研究，但都相对处于研究阶段。(1)乙醇溶液提取法将苹果渣粉碎后，用酸性乙醇溶液提取，再经Sep-PacC18柱吸附、洗脱、浓缩以及干燥，可制得粗苹果多酚(CAP)，而缩合单宁的制备则以CAP为原料，葡萄糖凝脱LH-20吸附，用乙酸溶液溶出小分子多酚类，再用丙酮溶液溶出大分子多酚类。(2)吸附-解吸法吸附树脂为聚乙烯二乙烯基苯合成树脂。其工艺流程为：未成熟苹果→清洗→破碎→榨汁→吸附→水洗→解吸→真空浓缩→干燥。(3)甲醇提取法将400g捣碎的苹果用1200mL甲醇于80℃下提取3次，每次2h，合并提取液，经真空浓缩，柱层析分离纯化及真空干燥，可得苹果提取物，将此粗提取物在不同条件下用乙酸乙酯萃取，得到4种萃取物。工艺流程为：定量苹果→破碎→苹果泥→甲醇提取→抽滤→真空浓缩→冷冻干燥→样品。(4)乙酸乙酯提取法Ferran等将20g样品用500mL乙酸乙酯在室温下超声波提取2次，每次3min。合并提取液，过滤，40℃浓缩至13.66g，再用500mL氯仿萃取2次。分液滤去氯仿相，滤液于40℃干燥至3.37g。(5)超临界CO2萃取法其工艺流程为：苹果渣→粉碎→超临界流体萃取→喷雾干燥→样品。Apples are rich in nutrients, ranking first among the four major fruits in China. [Plant morphology] Deciduous tree, 2~4 meters high. The trunk is reddish-brown, the young branches and buds are puberulent. Leaves broadly elliptic or oval, 4 -- 8 cm long, 3 -- 6 cm wide, apex apical, base cuneate, margin serrate; The petiole is 2 to 3 cm long. Corymbs have 3~7 flowers; Flowers white with pinkish tinges; Sepals persistent, triangular lanceolate; Petals 5, obovate; Stamen plurality, ovary inferior. Fruit flat spherical, 5~10 cm in diameter, top and base are concave, color is different. Flowering in April. Fruit season from August to October. [Origin] China's northeast, North China, East China, Northwest and Sichuan, Yunnan and other places are cultivated. Apples are rich in plant fiber, sugar, minerals, malic acid, vitamins, proteins and polyphenols. Functional studies have shown that apple polyphenols have more than 80 physiological functions such as scavenging free radicals, anti-oxidation, preventing cancer, lowering blood pressure, preventing heart disease, anti-caries, anti-allergy and anti-virus. Therefore, it has broad application prospects in medicine, food, daily chemical industry and other fields. 1. Antioxidant effect The antioxidant activity of 100g fresh apple is equivalent to 1500mg VC, far exceeding the antioxidant activity of tea polyphenols. The antioxidant function of tea polyphenols is well known, and apple polyphenols have stronger antioxidant capacity, better flavor and solubility, and the antioxidant activity of chlorogenic acid and caffeic acid in apple polyphenols is 2.5 times higher than that of green tea extract. Compared with common fruits, the content of free polyphenols in apples is higher, and a large amount of free polyphenols is more conducive to human absorption and utilization. At the same time, compared with apple, the total antioxidant of polyphenols is also the highest. Studies have shown that the flavonoid content in apples is positively correlated with the antioxidant capacity of polyphenols, and the antioxidant capacity of flavonoids and flavanols in apples [quercetin, rutin, R-epicatechin and (+) catechin] is stronger than that of dihydrochalones (phloretin, phloretin), hydroxystyrene and chlorogenic acid. Except phloretin, the antioxidant capacity of all apple polyphenols is more effective than that of water-soluble VE. The antioxidant activity of apple polyphenols has been an indisputable fact, and its antioxidant effect in fats and meat has also been widely studied. The antioxidant activity of apple polyphenols on lard is significantly better than that of traditional chemically synthesized BHT (dibutylhydroxytoluene) and other common antioxidants, and the color protection effect of carrot juice is also significantly better than VC. 2. Anti-cancer effects A large number of studies have shown that apple polyphenols can prevent or delay the occurrence of cancer to a certain extent. Butyrate is recognized as an important nutrient of colon mucosa, which triggers differentiation and apoptosis of colo-borne colon cells, inhibits the formation of histidine, and has a good regulatory effect on colon mucosa. It is regarded as a metabolic product to prevent colon cancer. Apple polyphenol can cause the formation of butyrate. In addition, apple polyphenols (chlorogenic acid, catechins, etc.) can not only inhibit gastric nitrification/nitrification activities, reduce carcinogenic nitrite substances, but also produce biologically active ·NO substances, thereby regulating the balance of gastrointestinal nitrite, and thus prevent the occurrence of gastrointestinal cancer. It also has an inhibitory effect on the growth of breast cancer. 3. Prevention of cardiovascular and cerebrovascular diseases such as heart disease and hypertension threaten human health. A large number of studies have shown that the intake of apple polyphenols has a certain impact on the occurrence of cardiovascular and cerebrovascular diseases. The study found that flavonoid (mainly quercetin) intake was inversely associated with the incidence of stroke. There is a significant negative correlation between catechin and epicatechin intake and CHD mortality, especially in female CHD patients. In addition, apple polyphenols are good blood pressure inhibitors. The increase of blood pressure is closely related to angiotensin I converting enzyme (ACE). ACE inhibitors are currently recognized as an effective way to prevent blood pressure increase. It can be said that inhibiting the activity of ACE can inhibit blood pressure increase, and apple polyphenol is a good ACE inhibitor. 4. Anti-caries effect Apple polyphenols have 100 times the anti-caries effect of tea polyphenols. glucosyltransferasesGTF secreted by Streptococcus mutans can use sucrose in the mouth to convert it into an insoluble polysaccharide with adhesion, thus forming dental scale, also known as Chemicalbook dental plaque. Dental plaque is the warm nest for caries causing bacteria to survive, and more caries causing bacteria will accumulate and multiply in it. And produces acid that rots teeth. Studies have shown that apple polyphenols have obvious inhibitory effect on glucosyltransferase, which is much greater than tea polyphenols. Among them, the proanthocyanidin mixture (condensed tannin) is the most effective inhibitor. It was also found that the inhibition effect of condensed tannin was largely dependent on its degree of polymerization. Studies have confirmed that catechins, epicatechins, and some monomer products polymerized by in vitro oxidation of horseradish peroxidase have increased inhibitory effects on GTF enzyme. This inhibitory effect may also be related to the presence of unsaturated double bonds between C-2 and C-3, and the inhibitory activity of anthocyanins is not obvious without this double bond. In addition, tannic acid in apple polyphenols not only inhibited GTF enzyme, but also significantly inhibited R-amylase activity in saliva. At the same time, it has been confirmed that flavonols and proanthocyanidins can inhibit F-ATPases, interfere with the acid production of Streptococcus mutans, inhibit protopolytase (F-ATPase) and glycolysis acid production, which is also an important influence on cariogenic bacteria. At present, there are few studies on apple polyphenols in this respect. 5. Other functions In addition to the above physiological functions, studies have found that polyphenols with catechin structure in apple polyphenols inhibit the ADP (adenosine diphosphate) -ribosylation of agmatine catalyzed by cholera toxin, reduce the production of cholera toxin, and thus reduce water accumulation in the body, and also reduce the morphological changes of cholera toxin and the accumulation of cAMP. The inhibition effect of monomer and dimer is not as obvious as that of trimer and tetramer. It was found that apple polyphenols inhibited the replication of single herpestoxin HSV-1 and HSV-2 in herpesvirus cells at non-toxic concentrations, among which quercetin was the most effective, followed by dihydrochalcone polyphenols. Apple condensed tannins can improve some symptoms of atopic dermatitis and have anti-allergic effects. After oral administration of apple condensed tannin (ACT) for 1h, ear swelling and the reaction of antigen and nitrochlorobenzene stimulation were significantly inhibited, and the maximum inhibitory effect (90% inhibition) was achieved within 2h. At the same time, ACT may prevent the development of food allergies, and the increase in the proportion of enterodermal lymphocyte TCRcd-T cells after ingestion of ACT, the hyperthermia of the mice caused by the allergic reaction, and the increase of serum histidine are well inhibited. In addition, apple polyphenols also have antibacterial, whitening, deodorizing, anti-ulcer, enhancing muscle strength, reducing body fat accumulation, promoting lead and other physiological effects. At present, the preparation of apple polyphenols mainly focuses on organic solvent extraction, and there are also studies on adsorption separation and supercritical carbon dioxide fluid extraction, but they are relatively in the research stage. (1) By ethanol solution extraction method, apple residue is crushed, extracted with acidic ethanol solution, and then adsorbed, elution, concentration and drying by Sep-PacC18 column to obtain crude apple polyphenols (CAPS). The condensed tannins are prepared with CAP as raw material, and the glucose is adsorbed LH-20, and small molecule polyphenols are dissolved with acetic acid solution. Then the macromolecule polyphenols were dissolved in acetone solution. (2) The adsorption-desorption resin is a polyvinyl divinylbenzene synthetic resin. The process flow is: immature apple → cleaning → crushing → juicing → adsorption → water washing → desorption → vacuum concentration → drying. (3) Methanol extraction method: 400g mashed apples were extracted with 1200mL methanol at 80℃ for 3 times, each time for 2h, combined with the extraction solution, vacuum concentration, column chromatography separation and purification, and vacuum drying, apple extract was obtained. The crude extract was extracted with ethyl acetate under different conditions to obtain 4 kinds of extracts. The process flow is: quantitative apple → crushing → apple puree → methanol extraction → filtration → vacuum concentration → freeze-drying → sample. (4) Ethyl acetate extraction method Ferran et al. extracted 20g samples with 500mL ethyl acetate by ultrasonic wave at room temperature twice, for 3min each time. The combined extract was filtered, concentrated to 13.66g at 40℃, and then extracted twice with 500mL chloroform. The filtrate was dried at 40℃ to 3.37g. (5) The supercritical CO2 extraction process is as follows: apple slag → crushing → supercritical fluid extraction → spray drying → sample. |
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