| China is the birthplace of Ginkgo biloba.Ginkgo biloba contains more than 30 kinds of flavonoids.The fiavonoids in Ginkgo biloba have strong anti-oxidation,scavenging free radicals and enhancing immune function due to their multiple phenolic hydroxyl groups.The health is important.Because of the geographical difference,ginkgo fruit contains 8%to 13%protein,these proteins are rich in amino acids,have strong antioxidant and anti-aging effects.However,the flavonoids are bitter,the bioavailability in the body is low,the biological activity mechanism of ginkgo protein is unknown,and the lack of related development products,resulting in the comprehensive utilization of ginkgo resources is not optimistic.In this study,Ginkgo biloba leaves were used as raw materials to extract ginkgo flavonoids by high-voltage pulsed electric field,and the optimal preparation parameters were determined by response surface methodology.Ginkgo biloba was used as raw material to extract GAP by salting out method,and the temperature and pH value of ginkgo flavonoids and GAP were studied.The effects of the reaction;multispectral method for the structural characterization of GAP and Ginkgo flavonoid-protein complexes;further study of the functional properties of GAP and Ginkgo flavonoid-protein complexes;based on the interaction between the two,Ginkgo flavonoid tablets were prepared.The following five conclusions are drawn:(1)The effects of three factors of material-liquid ratio,electric field strength and flow rate on the yield of Ginkgo biloba were studied.The optimal preparation parameters were obtained by single factor test and response surface test:liquid ratio 1:20,electric field strength was 15kV/cm,flow rate was 138mL/min,and the yield of flavonoids in ginkgo leaf was(12.88±0.10)%under these conditions.(2)The effects of temperature and pH on the complexation reaction of ginkgo flavonoids with GAP were investigated.The experiment showed that the maximum precipitation rate could be obtained when the reaction temperature was 40? and the pH of the system was within 4.5±1 pH.The gel electrophoresis pattern showed no significant difference in molecular weight.Compared with GAP,the complex protein band slightly shifted upward,but the complex and GAP subunits were mainly concentrated between 15?30kD.The maximum absorption peak of GAP ultraviolet is at 200nm,and the ultraviolet absorption of ginkgo flavonoid-protein complex is enhanced with a slight red shift.The maximun emission wavelength of GAP is 330nm,and the fluorescence intensity of ginkgo flavonoid-protein complex is significantly reduced,almost completely quenched.The infrared spectrum of GAP has obvious absorption of the amide band,and the peak shape and absorption intensity of the ginkgo flavonoid-protein complex change.(3)The effects of temperature and pH on the functional properties of GAP and Ginkgo flavonoid-protein complexes were studied.The results showed that the solubility of GAP reached the maximum at 60?,and the solubility of the complex reached the maximum at 50?.The foaming of GAP and Ginkgo flavonoid-protein complex reached the maximum at 60?,but the foam of the complex was sTablele.The activity of GAP foam was better than that of GAP;the oil absorption capacity of GAP and Ginkgo flavonoid-protein complex reached the highest at 60?;the emulsification capacity of GAP and complex reached the highest at 50?.Appropriate pH change,GAP has the least solubility at pH 4.5,and the solubility is minimal at pH 5.5.The lowest foaming of GAP is at pH 4.5,and the highest is pH 7.5.The lowest value is 7.5,and the highest is pH 3.5.When the pH value is 4.5,the emulsification capacity reaches the lowest value.When the pH value is 5.5,the emulsification capacity reaches the lowest value.(4)The antioxidative ability of flavonoids,GAP and ginkgo flavonoid-protein complexes in vitro was investigated.The results showed that flavonoids had the best effect on ABTS+.free radical scavenging rate,followed by complexes and finally GAP;complexes versus OH Free radical scavenging has the best effect,followed by GAP and finally flavonoids.(5)Based on the study of the interaction between ginkgo flavonoids and protein and its functional properties,the ginkgo flavonoid mouth piece was prepared:the quality of the soft material,granule or finished product of the buccal tablet was used as the evaluation index,and the single factor test was made to determine the best formula.The ratio of white fruit powder,flavonoids,mannitol and lactose is 1:1:1.5:1.5,the ratio of xylenol xylitol is 1:12 as flavoring agent,80%ethanol solution is used as wetting agent,and 3 is added.Magnesium stearate is used as a lubricant.The finished product of the buccal tablet is a light yellow tablet with a pure aroma and a sweet and sour taste.According to the inclusion time of the buccal tablets,the determination of moisture content,the deternination of fluidity and bulk density and the quality control of the appearance.The stability of the lozenge was measured.Within 15 days,the stability of the lozenge was good,and the appearance and nouthfeel did not change significantly.It was confirmed that the finished product met the requirements and standards of the pharmacopoeia. |
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