CN100431433C - Lhasa rhubarb extract and its application - Google Patents
Lhasa rhubarb extract and its application Download PDFInfo
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- CN100431433C CN100431433C CNB2006100013539A CN200610001353A CN100431433C CN 100431433 C CN100431433 C CN 100431433C CN B2006100013539 A CNB2006100013539 A CN B2006100013539A CN 200610001353 A CN200610001353 A CN 200610001353A CN 100431433 C CN100431433 C CN 100431433C
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- lhasa rhubarb
- rhubarb extract
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Abstract
The present invention discloses a Lhasa rhubarb extracting solution and the application thereof. The Lhasa rhubarb extracting solution contains 3.3*10 to 6.56*10<2>mg/100g of total flavonoids, 2.34 to 40.9 mg/100g of rutin, 0.07 to 1.5 mg/100g of quercetin dihydrate and 1.18*10<2> to 9.48*10<2> U/g of SOD enzyme. The present invention has the advantages that the beverage with the Lhasa rhubarb extract has the moderate sour and sweet taste and high stability, and can obviously improve the capability of hypoxia tolerance and the locomotory capacity of animals.
Description
Technical field
The present invention relates to a kind of Lhasa rhubarb extract and application thereof.
Background technology
Lhasa rhubarb (R..lhasaense Li et Hsiao; Lasa rhubarb) be polygonaceae Rheum ripple leaf group plant, its root and rhizome can be used as medicine.Lhasa rhubarb contains more glucosylrhein D, comparatively is recognized that at present renal failure is played a role.
Gathering the Lhasa rhubarb rhizome can damage local vegetation.The annual 7-9 month all can grow petiole on the rhizome of Lhasa rhubarb, and is withered naturally about October, also can grow once more in 1 year.Lhasa rhubarb petiole sweet and sour taste always as one of local often edible fruit, is subjected to people's favor for many years deeply.
Summary of the invention
Problem to be solved by this invention provides a kind of Lhasa rhubarb extract and application thereof.
Lhasa rhubarb extract provided by the invention, its active ingredient are general flavone 3.3 * 10-6.56 * 10
2Mg/100g, rutin 2.34-40.9mg/100g, Quercetin 0.07-1.5mg/100g, SOD enzyme 1.18 * 10
2-9.48 * 10
2U/g.
Lhasa rhubarb extract pressed powder provided by the present invention contains 2.99 * 10-3.92 * 10
4The Quercetin of the general flavone of mg/100g, the rutin of 62.4-245.4mg/100g, 2.22-9mg/100g, SOD enzyme 1.42 * 10
3-5.64 * 10
3U/g.
Described Tibet rhubarb extract can be made by following method: mixed with the 0.5-10 water doubly that is described rheum leave and stem quality 1) with after the making beating of Tibet rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) rough and careless: as will to mix liquid and filter the footpath and be the filtration of 0.2-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Lhasa rhubarb extract.
Described Lhasa rhubarb extract obtains the Lhasa rhubarb extract pressed powder through super-dry.
The drink or the beverage that contain above-mentioned Lhasa rhubarb extract also belong to protection scope of the present invention.
The described Lhasa rhubarb extract beverage that contains can be above-mentioned Lhasa rhubarb extract and water with 1: 0-5 volume ratio doubly is mixed, adds sweetener, and the quality percentage composition that makes described sweetener is 1%～20%, and the pH value transfers to 2.5-3.8.
Described sweetener can be A Batian, albumen sugar, granulated sugar, sweetener etc., wherein is preferably white granulated sugar.
The interpolation quality percentage composition of described sweetener is preferably 7.0%～7.2%.
Described pH value is preferably 3.4.
The available citric acid of described pH value, malic acid or lactic acid are regulated, and wherein are preferably with citric acid and regulate.
Described drink or beverage can liquid forms or are existed with solid form through super-dry.
Preserve for convenience, described drink or beverage can use method sterilization backs such as pasteurize, UHTS, instantaneous sterilizing to preserve.
The protein content that contains the Lhasa rhubarb extract beverage of the present invention is 0.12-2.8%, and carbohydrate content is 1.69-40.2%, and soluble dietary fiber is 1.0-26.4%.
Mouse is fed experiment and shows, Lhasa rhubarb extract of the present invention and the beverage that contains this Lhasa rhubarb extract can obviously improve hypoxia-bearing capability and the locomitivity of animal.The present invention is a raw material with the Lhasa rhubarb petiole first, has developed a kind of novel beverage.Coarse filtration can be removed most pectic substance, most of fiber and partially protein and starch, and smart filter is centrifugal with remainder fiber, protein and starch.Through above processing, efficiently solve the sedimentation problem of beverage.This beverage normal temperature was placed 1 year, and the color and luster local flavor does not have change, sour and sweet palatability, pleasant to the palate, and liquid still clarifies as before, and deposit-free or other floccules are separated out, contained various active constituent contents only reduce 1-2%, have kept the natural colored and the fragrance of Lhasa rhubarb petiole.This product does not contain anticorrisive agent and pigment, and normal temperature is placed, 1 year shelf-life.
The specific embodiment
Experimental technique among the following embodiment if no special instructions, is conventional method.
Percentage composition among the following embodiment is the quality percentage composition if no special instructions.
Embodiment 1, Lhasa rhubarb extract and contain the preparation of the beverage of Lhasa rhubarb extract
1, the preparation of Lhasa rhubarb extract
1) get Lhasa rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.3mm, adds 5 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.2mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 1000rpm, the centrifugal 25min of centrifugal radius of 15cm, is obtained the 9.7kg supernatant, be the Lhasa rhubarb extract.The Lhasa rhubarb extract contains general flavone 6.6 * 10mg/100g after testing, rutin 4.7mg/100g, Quercetin 0.18mg/100g, SOD enzyme 1.18 * 10
2U/g.This Lhasa rhubarb extract through drying under reduced pressure, is obtained the 120g pressed powder, and after testing, this solid Lhasa rhubarb extract contains 1.99 * 10
4The Quercetin of the general flavone of mg/100g, the rutin of 122.7mg/100g, 4.5mg/100g, SOD enzyme 2.87 * 10
3U/g.
2, the preparation of beverage
1) selection of sweetener
Get the Lhasa rhubarb extract of preparation in the step 1, be divided into four parts, add 8% A Batian, albumen sugar 50 types, white granulated sugar, sweetener respectively.Taste taste then, the result is as shown in table 1, can determine that from table 1 best sweetener is a white granulated sugar.
The best sweetener of table 1. is selected
| A Batian | Albumen sugar 50 types | White granulated sugar | Sweetener |
| Refrigerant sense is arranged | Mouthfeel is relatively poor | Delicate mouthfeel, lubricated | Mouthfeel is relatively poor |
2) get the Lhasa rhubarb extract for preparing in the step 1, be divided into 12 parts, add, taste taste, can determine that from table 2 best mouthfeel is pH3.4, white granulated sugar 7.0%-7.2% according to white granulated sugar amount in the table 2 and citric acid amount.
The best taste flavour of table 2.
| The lemon acid for adjusting pH | White granulated sugar 6.5% | White granulated sugar 7.0% | White granulated sugar 7.2% | White granulated sugar 7.5% |
| 3.0 | Acid | Acid | Acid | Acid |
| 3.4 | Acid | Sour and sweet palatability | Sour and sweet palatability | Sweet |
| 4.0 | Sweeter | Sweet | Sweet | Sweet |
3) contain the preparation of the beverage of Lhasa rhubarb extract: with 3 times of the above-mentioned Lhasa rhubarb extract 10kg dilute with waters that obtains, it is 7.2% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH3.4, through UHTS, obtain containing the beverage of Lhasa rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 0.41%, carbohydrate content 8.9%, soluble dietary fiber 4.1%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 2, Lhasa rhubarb extract and contain the preparation of the beverage of Lhasa rhubarb extract
1, the preparation of Lhasa rhubarb extract
1) get Lhasa rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.1mm, adds 10 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.2mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 3000rpm, the centrifugal 20min of centrifugal radius of 8cm, is obtained the 97.0kg supernatant, be the Lhasa rhubarb extract.This Lhasa rhubarb extract contains general flavone 3.3 * 10mg/100g after testing, rutin 2.34mg/100g, Quercetin 0.07mg/100g, SOD enzyme 3.16 * 10
2U/g.This Lhasa rhubarb extract through drying under reduced pressure, is obtained the 120g pressed powder, and after testing, this solid Lhasa rhubarb extract contains general flavone, the rutin of 122.7mg/100g, the Quercetin of 4.5mg/100g, the SOD enzyme 1.87 * 10 of 2.99 * 10mg/100g
3U/g.
2, contain the preparation of the beverage of Lhasa rhubarb extract: with 5 times of the above-mentioned Lhasa rhubarb extract 10kg dilute with waters that obtains, it is 9.6% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH3.8, through UHTS, obtain containing the beverage of Lhasa rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 0.25%, carbohydrate content 3.38%, soluble dietary fiber 2.17%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 3, Lhasa rhubarb extract and contain the preparation of the beverage of Lhasa rhubarb extract
1, the preparation of Lhasa rhubarb extract
1) get Lhasa rhubarb petiole 10kg and clean, stripping and slicing, making beating, slurry grain fineness is 0.5mm, adds 0.5 times water of rheum leave and stem quality, mixing; 2) coarse filtration: with the aperture is the plate compression of 0.4mm, discards filter residue, obtains coarse filtration liquid; 3) smart filter: coarse filtration liquid with the rotating speed of 3000rpm, the centrifugal 30min of centrifugal radius of 15cm, is obtained the 8.0kg supernatant, be the Lhasa rhubarb extract.This Lhasa rhubarb extract contains general flavone 2.16 * 10 after testing
2Mg/100g, rutin 13.54mg/100g, Quercetin 0.49mg/100g, SOD enzyme 3.14 * 10
2U/g.This Lhasa rhubarb extract through drying under reduced pressure, is obtained the 108g pressed powder, and after testing, this solid Lhasa rhubarb extract contains general flavone, the rutin of 132.7mg/100g, the Quercetin of 5.5mg/100g, the SOD enzyme 2.07 * 10 of 2.99 * 10mg/100g
3U/g.
2, contain the preparation of the beverage of Lhasa rhubarb extract: with 1 times of the above-mentioned Lhasa rhubarb extract 10kg dilute with water that obtains, it is 7.0% that interpolation sweetener white granulated sugar makes its quality percentage composition, with citric acid regulating solution pH value to pH2.5, through UHTS, obtain containing the beverage of Lhasa rhubarb extract.This beverage color and luster is a lightpink, sour and sweet palatability, fragrant and salubrious, and the liquid clarification is stable.Detect by the physical and chemical index of GB/T12295 method to this beverage, with the GB4789.2 method microbiological indicator is detected, the result shows, physical and chemical index: protein content 1.4%, carbohydrate content 20.1%, soluble dietary fiber 13.04%.Content of microorganisms: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
Embodiment 4, the product quality of beverage that contains Lhasa rhubarb extract and mouse are fed experiment
1, stability is measured: with the beverage sealing of preparation among embodiment 1, embodiment 2 and the embodiment 3, placed at normal temperatures 1 year, observe its color and luster, turbidity then, taste taste, and carry out physical and chemical index and content of microorganisms detects.The result show beverage through the normal temperature in 1 year sealing preserve, the color and luster local flavor does not have change, sour and sweet palatability is pleasant to the palate, and liquid throws away clarification as before, deposit-free or other floccules are separated out.The beverage pH value of preparation is 3.4 among physical and chemical index: the embodiment 1, protein content 0.41%, carbohydrate content 8.9%, soluble dietary fiber 4.1%.The beverage pH value of preparation is 3.5 among the embodiment 2, protein content 0.25%, carbohydrate content 3.38%, soluble dietary fiber 2.17%.The beverage pH value of preparation is 2.7 among the embodiment 3, protein content 1.4%, carbohydrate content 20.1%, soluble dietary fiber 13.04%.The beverage content of microorganisms of the foregoing description 1, embodiment 2 and embodiment 3 preparations: total number of bacteria≤100/ml, coliform≤3/ml, pathogenic bacteria do not detect.
2, mouse is fed experiment
(1) anoxia tolerance experiment: mouse is divided into control group at random, the Lhasa rhubarb extract experimental group of embodiment 1 preparation, the Lhasa rhubarb extract beverage experimental group of embodiment 1 preparation, the Lhasa rhubarb extract experimental group of embodiment 2 preparations, the Lhasa rhubarb extract beverage experimental group of embodiment 2 preparations, the Lhasa rhubarb extract experimental group of embodiment 3 preparations, the Lhasa rhubarb extract beverage experimental group of embodiment 3 preparations, every group 20, be male.The environment unanimity that each experimental group is raised, temperature is 27 ℃, relative humidity is 60%, natural lighting, all the feeding standard basal feed is irritated stomach Lhasa rhubarb extract, Lhasa rhubarb extract beverage or physiological saline simultaneously respectively, and its dosage is as follows: Lhasa rhubarb extract experimental group is given the Lhasa rhubarb extract of embodiment 1 step 1, embodiment 2 steps 1 and the preparation of embodiment 3 steps 1, every every day 0.1ml Lhasa rhubarb extract, 21d feeds; Lhasa rhubarb extract beverage experimental group is given the beverage of embodiment 1 step 2, embodiment 2 steps 2 and the preparation of embodiment 3 steps 2, every Lhasa rhubarb extract beverage every day (containing 0.1ml Lhasa rhubarb extract), and 21d feeds; Control group is given equivalent physiological saline.30min behind the last feeding is contained in three groups of mouse respectively in the 500ml wide-mouth bottle, seals immediately, observes mouse because of the anoxic death by suffocation time.Stopping with mouse breathing serves as to judge death standard.The result shows that the average tolerance time of control group mice is 31.2 ± 3.5min, and the average tolerance time of Lhasa rhubarb extract experimental mice of embodiment 1, embodiment 2 and embodiment 3 preparations is respectively 36.9 ± 3.9min, 32.3 ± 3.2min and 38.4 ± 6.6min.The average tolerance time of Lhasa rhubarb extract beverage experimental mice of embodiment 1, embodiment 2 and embodiment 3 preparations is respectively 33.4 ± 3.3min, 31.7 ± 3.7min and 37.5 ± 5.4min.The Lhasa rhubarb extract experimental group of embodiment 1, embodiment 3, Lhasa rhubarb extract beverage experimental group and the equal difference of control group is (P＜0.05) significantly, and Lhasa rhubarb extract experimental group, the Lhasa rhubarb extract beverage experimental group of embodiment 2 do not have significant difference (table 3).Illustrate that Lhasa rhubarb extract of the present invention and beverage can obviously improve the hypoxia-bearing capability of animal.
Table 3 Lhasa rhubarb beverage is to the influence of mouse hypoxia-bearing capability
| Group | Sex | Mean survival time min | Average rate elongation % | Grow up to most live time min |
| Control group | Male | 31.2±3.5 | 34.7 | |
| The Lhasa rhubarb extract experimental group of embodiment 1 preparation | Male | 36.9±3.9 | 18.2 | 40.8 |
| The Lhasa rhubarb extract beverage experimental group of embodiment 1 preparation | Male | 33.4±3.3 | 7.05 | 35.7 |
| The Lhasa rhubarb extract experimental group of embodiment 2 preparations | Male | 32.3±3.2 | 3.52 | 35.5 |
| The Lhasa rhubarb extract of embodiment 2 preparations | Male | 31.7±3.7 | 1.6 | 35.4 |
| The beverage experimental group | ||||
| The Lhasa rhubarb extract experimental group of embodiment 3 preparations | Male | 38.4±6.6 | 23.08 | 45.0 |
| The Lhasa rhubarb extract beverage experimental group of embodiment 3 preparations | Male | 37.5±5.4 | 20.19 | 42.9 |
(2) labour capacity experiment:
Feed according to the grouping of the method for step (1), behind the last feeding 30min, with bear a heavy burden the respectively sheet lead of 10% body weight of body weight of mouse, be put in the swimming groove of 37 ℃ of water temperatures and swim, the record mouse is from the time that begins to swim to the first mouthful of water of choking.The result shows that the average swimming time of control group is 1.35 ± 0.24min, irritates stomach embodiment 1, embodiment 2 or the average swimming time of embodiment 3 Lhasa rhubarb extract groups and is respectively 2.28 ± 0.21min, 1.76 ± 0.26min and 3.78 ± 0.58min.Irritate stomach embodiment 1, embodiment 2 or the average swimming time of embodiment 3 Lhasa rhubarb extract beverage groups and be respectively 2.01 ± 0.24min, 1.41 ± 0.34min and 3.56 ± 0.58min.The Lhasa rhubarb extract experimental group of embodiment 1, embodiment 3, Lhasa rhubarb extract beverage experimental group and the equal difference of control group is (P＜0.05) significantly, and Lhasa rhubarb extract experimental group, the Lhasa rhubarb extract beverage experimental group of embodiment 2 do not have significant difference.Illustrate that Lhasa rhubarb extract of the present invention and beverage can significantly improve the locomitivity of mouse.
Claims (9)
1, a kind of Lhasa rhubarb extract is to contain general flavone 3.3 * 10-2.16 * 10
2Mg/100g, rutin 2.34-13.54mg/100g, Quercetin 0.07-0.49mg/100g, SOD enzyme 1.18 * 10
2-3.16 * 10
2The liquid of U/g; The preparation method of this extract may further comprise the steps: mixed with the 0.5-10 water doubly that is described rheum leave and stem quality 1) with after the making beating of Lhasa rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) coarse filtration: will mix liquid and filter the footpath and be the filtration of 0.2-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Lhasa rhubarb extract.
2, a kind of Lhasa rhubarb extract is to contain 2.99 * 10-1.99 * 10
4The Quercetin of the general flavone of mg/100g, the rutin of 62.4-122.7mg/100g, 2.22-4.5mg/100g, SOD enzyme 1.42 * 10
3-2.87 * 10
3The pressed powder of U/g; This preparation method of extract may further comprise the steps: mixed with the 0.5-10 water doubly that is described rheum leave and stem quality 1) with after the making beating of Lhasa rhubarb petiole, making slurry grain fineness is the mixed liquid of 0.1-0.5mm; 2) coarse filtration: will mix liquid and filter the footpath and be the filtration of 0.2-0.4mm; 3) smart filter: with step 2) filtrate that obtains is with the rotating speed of 1000-3000rpm, the centrifugal 5-30min of centrifugal radius of 8-15cm, and the supernatant that obtains is the Lhasa rhubarb extract; Described Lhasa rhubarb extract obtains the Lhasa rhubarb extract pressed powder through super-dry.
3, the drink that contains the described Lhasa rhubarb extract of claim 1.
4, drink according to claim 3, it is characterized in that: described drink is prepared as follows: with the described Lhasa rhubarb extract of claim 1 and water with 1: the volume ratio of 0-5 is mixed, add sweetener, the quality percentage composition that makes described sweetener is 1%～20%, and the pH value transfers to 2.5-3.8.
5, drink according to claim 4 is characterized in that: described pH value transfers to 3.4.
6, drink according to claim 4 is characterized in that: the quality percentage composition of described sweetener is 7.0%～7.2%; Described sweetener is a white granulated sugar.
7, according to claim 4 or 5 described drinks, it is characterized in that: described pH value is regulated with citric acid, malic acid or lactic acid.
8, drink according to claim 7 is characterized in that: described pH value is regulated with citric acid.
9, the drink that contains the described Lhasa rhubarb extract of claim 2.
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| CNB2006100013539A CN100431433C (en) | 2006-01-19 | 2006-01-19 | Lhasa rhubarb extract and its application |
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|---|---|---|---|
| CNB2006100013539A CN100431433C (en) | 2006-01-19 | 2006-01-19 | Lhasa rhubarb extract and its application |
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| CN100431433C true CN100431433C (en) | 2008-11-12 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170536A (en) * | 1996-07-14 | 1998-01-21 | 侯一超 | Rhubarb as food and drink material (rhubarb stalk juice and steamed rhubarb pulp) |
| CN1173301A (en) * | 1997-01-31 | 1998-02-18 | 青海绿色药物研究所 | Rhubarb juice beverage and its prodn. method |
| CN1325651A (en) * | 2000-05-27 | 2001-12-12 | 青海大地药业有限公司 | Rhubarb beverage |
-
2006
- 2006-01-19 CN CNB2006100013539A patent/CN100431433C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170536A (en) * | 1996-07-14 | 1998-01-21 | 侯一超 | Rhubarb as food and drink material (rhubarb stalk juice and steamed rhubarb pulp) |
| CN1173301A (en) * | 1997-01-31 | 1998-02-18 | 青海绿色药物研究所 | Rhubarb juice beverage and its prodn. method |
| CN1325651A (en) * | 2000-05-27 | 2001-12-12 | 青海大地药业有限公司 | Rhubarb beverage |
Non-Patent Citations (1)
| Title |
|---|
| 大黄属三种植物不同部分提取物清除羟基自由基的体外实验研究. 熊辉岩等.《食品科学》，第24卷第1期. 2003 * |
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