CN-117414403-B - Galangal extract and preparation method and application thereof

Abstract

The invention discloses a galangal extract and a preparation method and application thereof, wherein the preparation method comprises the following steps of S1, adding vegetable oil into an acidic mixed solution of galangal superfine powder, stirring, and removing the vegetable oil to obtain galangal sediment; S2, adding an emulsifying agent and a filling agent into the acidic mixed solution of the galangal precipitate, homogenizing to obtain a galangal homogenized solution, and S3, grinding the galangal homogenized solution and drying to obtain the galangal extract. The in-situ emulsification preparation process of the galangal extract solves the problems of high solvent and severe processing conditions of the traditional process, simultaneously reduces the problems of heavy pungent taste and the like of the galangal extract, and is suitable for industrialized popularization and application.

Inventors

• GAO YAQIAN
• TANG JIAN
• ZHAO NA
• ZENG YUNLIN

Assignees

• 无限极（中国）有限公司

Dates

Publication Date

20260505

Application Date

20231013

Claims (7)

1. 1. A preparation method of a galangal extract is characterized by comprising the following steps: s1, adding vegetable oil into an acidic mixed solution of the superfine powder of the galangal, and removing the vegetable oil to obtain a galangal precipitate; s2, adding an emulsifier and a filler into the acidic mixed solution of the galangal sediment, and homogenizing to obtain a galangal homogenized solution; s3, grinding the galangal homogenized liquid and drying to obtain galangal extract; the preparation method of the acid mixed solution of the galangal superfine powder comprises the steps of crushing galangal, sieving with a sieve of 80-150 meshes, and carrying out superfine crushing treatment to obtain the galangal superfine powder, wherein the acid solution is added into (6-12) mL according to the solid-to-liquid ratio of 1g, and the acid mixed solution of the galangal superfine powder is prepared after sealing and standing; The preparation method of the acidic mixed solution of the galangal sediment comprises the steps of adding the galangal sediment into an acidic solution according to a solid-to-liquid ratio of 1g (6-12) mL; The pH value of the acidic solution is regulated to 3.5-5.5 by adopting an acidic regulator, wherein the acidic regulator is at least one of citric acid, tartaric acid, malic acid and acetic acid; In S1, the solid-to-liquid ratio of the galangal superfine powder to the vegetable oil is 1 (0.5-3).
2. 2. The method of claim 1, wherein the vegetable oil is at least one of peanut oil, olive oil, safflower oil, soybean oil, corn oil, and rapeseed oil.
3. 3. The method for preparing galangal extract according to claim 1, wherein the mass ratio of the emulsifier, the filler and the galangal is (3-12): 17-48): 40-80.
4. 4. A galangal extract produced by the method of producing a galangal extract as claimed in any one of claims 1 to 3.
5. 5. The galangal extract according to claim 4, wherein the average particle diameter D 50 of the galangal extract is 100nm to 300nm.
6. 6. The galangal extract according to claim 5, wherein the galangal extract contains 0.7wt% to 1.0wt% galangin.
7. 7. A composition comprising the galangal extract of any one of claims 4-6.

Description

Galangal extract and preparation method and application thereof Technical Field The invention relates to the technical field of natural extracts, in particular to a galangal extract, a preparation method and application thereof. Background Galangal (Alpiniae Officinarum Rhizome) is a dried rhizome of Galangal (Alpinia officinarum Hance) belonging to the family Zingiberaceae, from Ming Yi Bie Lu. This herb is hot and pungent in nature, has the actions of warming stomach and dispelling cold, promoting digestion and relieving pain, and is often used for treating stomach and abdomen cold pain, vomiting due to stomach cold, eructation and acid regurgitation. Modern researches have shown that galangal mainly contains flavonoids, diphenyl heptanes and volatile oil components, and the spicy taste of galangal and the extract thereof mainly comes from diphenyl heptane compound components, and has the effects of resisting tumor, resisting oxidation, resisting virus, resisting bacteria, treating gastric ulcer, protecting gastric mucosa and the like. The most commonly used part of galangal is its rhizome, which has a pungent and spicy taste and an aromatic smell, and the rhizome part of galangal has been used as a spice or a condiment. The galangal extract prepared by the traditional process has strong pungent taste, very influences the edible taste, and is limited in application and dosage form selection in the aspects of medicine, health care, functional food and the like. Therefore, the preparation process of the galangal extract needs to be optimized so as to reduce the spicy taste of the galangal extract, ensure that the content of the galangin active ingredient is not affected, and have important significance for the application of the galangal extract in the food field. The prior art mainly adopts a solvent extraction method to obtain galangin, a large amount of solvent is used in the process, the process cost is high and the method is not friendly to the environment, and other prior art adopts conditions such as high temperature for preparation, and the process conditions are harsh, so that the method is not beneficial to industrial processing production. Disclosure of Invention The present invention aims to solve at least one of the above technical problems in the prior art. Therefore, the invention aims to provide the galangal extract and the preparation method and application thereof, and the preparation method of the galangal extract can overcome the defect that the existing galangal or the extract thereof has strong spicy taste or the defect of the processing technology thereof, adopts the raw and auxiliary materials which are allowed to be used by a food method, processes and optimizes the galangal preparation technology through an in-situ emulsification technology, improves the content of galangin in the product, eliminates or maximally reduces the spicy taste of the product, and obtains the galangal extract with proper taste. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: in a first aspect of the present invention, a method for preparing an alpinia galanga extract is provided, comprising the steps of: s1, adding vegetable oil into an acidic mixed solution of the superfine powder of the galangal, and removing the vegetable oil to obtain a galangal precipitate; s2, adding an emulsifier and a filler into the acidic mixed solution of the galangal sediment, and homogenizing to obtain a galangal homogenized solution; s3, grinding the galangal homogenized liquid and drying to obtain the galangal extract. In the invention, the plant oil has limited permeability to the galangal, so that the galangal superfine powder is required to be used for extraction, the components causing pungent taste in the extract, such as volatile oil, 1' -acetoxychavicol acetate, diphenyl heptane A and galangal phenol in the galangal, can be effectively reduced, and the galangin content in the extract can be furthest reserved. The galangin superfine powder is prepared into a coated form by matching with an emulsification technology, so that the stability of the galangin superfine powder is improved, on the other hand, galangin is an organic substance with two phenolic hydroxyl groups and one enol type hydroxyl group, oxidation is easy to occur under a solution/amorphous system, the solubility in other organic solvents is extremely poor, and only volatile oil components of the galangin superfine powder can be removed by adopting other organic solvents such as petroleum ether and the like, so that the influence on the pungency degree of the galangin superfine powder is small. The main component causing the spicy taste of the galangal has high solubility in the vegetable oil, and meanwhile, the solubility of the galangin in the vegetable oil is small, so that the extraction method has selectivity, and the obtained galangal extract has small spicy degree and high galangin content. In some