Walnut meal polyphenol with lipid-lowering effect as well as preparation method and application of walnut meal polyphenol

• Main Authors: CHEN DAN, MA YAGE, ZHAO QINGYUJING, ZHANG XI, ZHAO SHENGLAN, LIN YUPING, HE XINGPING
• Format: Patent
• Language: Chinese; English
• Published: 29.04.2022
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MAKING THEREOF; MEDICAL OR VETERINARY SCIENCE; MILK OR CHEESE SUBSTITUTES; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses walnut meal polyphenol with a lipid-lowering function as well as a preparation method and application of the walnut meal polyphenol. The walnut meal polyphenol has the effects of lowering triglyceride (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) of hyperlipemia serum and liver; the walnut dreg polyphenol is prepared from the following components in percentage by weight: 16.02% of Glansginin A, 15.60% of gallic acid, 12.53% of ellagic acid, 6.84% of ellagic acid-4-O-xyloside, 5.91% of neofusasin I, 4.42% of ethyl gallate, 3.73% of isoburning fat, 2.46% of galloylglucose, 1.08% of digalloylglucose and 1.04% of erythrosine. According to the preparation method, the extraction yield of the walnut meal polyphenol is 4.93%-6.95%. According to the method, a response surface design reflux extraction technology is adopted and is combined with the reflux extraction technology, so that the extraction rate of the walnut meal polyphenol is greatly improved, and the ex