CN101731625B - 复合抗氧化功能食品添加剂及其应用 - Google Patents
复合抗氧化功能食品添加剂及其应用 Download PDFInfo
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- CN101731625B CN101731625B CN2010101088863A CN201010108886A CN101731625B CN 101731625 B CN101731625 B CN 101731625B CN 2010101088863 A CN2010101088863 A CN 2010101088863A CN 201010108886 A CN201010108886 A CN 201010108886A CN 101731625 B CN101731625 B CN 101731625B
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Abstract
本发明公开了一种复合抗氧化功能食品添加剂,由如下原料组成:柑桔提取物和杨梅提取物,其中,柑桔提取物与杨梅提取物的重量比为1∶0.1~10。所述的含有上述添加剂的复合抗氧化功能食品的制备方法,包括步骤:将柑桔提取物与杨梅提取物混合,添加或者不添加辅料,混合均匀后制成片状、颗粒状或者装载在胶囊中制成胶囊,制得成品。本发明的复合抗氧化功能食品添加剂的抗氧化活性显著且没有毒副作用,其复合抗氧化功能食品的制备方法操作步骤简便,适于工业化生产。
Description
技术领域
本发明涉及复合食品领域,具体涉及一种复合抗氧化功能食品添加剂及其应用。
背景技术
不同的植物组织中存在着不同的对人体健康有益的功能成分,如柑桔中存在着橙皮苷、柚皮芸、柚皮芸香苷、多甲氧基黄酮和酚酸(以阿魏酸、芥子酸为主)等,而杨梅中则主要是花色苷、黄酮醇(栎精、莰菲醇、杨梅素的糖苷物)和酚酸(以没食子酸为主)。众多研究表明,橙皮苷等柑桔提取物是一种抗氧化物质,具有降低血酯(Borradaile,N.M.etal.Regulation of HepG2 cell apolipoprotein B metabolism by the citrusflavanones hesperetin and naringenin.Lipids,1999,34:591~598.)和抗癌活性(Tanaka,T.et al.Chemoprevention of azoxymethane-induced rat coloncarcinogenesis by the naturally occurring flavonoids,diosmin and hesperidin.Carcinogenesis,1997,18:957~965),甚至可以用来治疗慢性静脉功能不全(Guillot,B.Angiology,1994,45:543~548.)和痔疮(Buckshee,K.et al.Micronized flavonoid therapy in internal hemorrhoids of pregnancy.International Journal of Gynecology & Obstetrics,1997,57:145~151),而花色苷及黄酮醇等杨梅提取物则具有抗氧化、清除自由基、抗炎、改善视力和降低心血管疾病发生率等作用(Toma′s-Barbera′n,F.A.et al.Phytochemistry of Fruit and Vegetables;Clarendon Press:Oxford,U.K.,1997;Rice-Evans,C.A.et al.Flavonoids in Health and Disease;Dekker:New York,1998)。
目前的科学研究中,多数学者只是对柑桔提取物或杨梅提取物的生物活性功能进行分别研究,对于其对应功能食品的开发也是如此。
关于复合抗氧化剂,不少研究证明其具有独特的生理功能。如茶多酚与维生素C、维生素E、类胡萝卡素及谷胱甘肽等具有协同作用,可以增强茶多酚的抗氧化效果(胡秀芳,毛建妹.茶多酚与其他抗氧化剂的协同作用.茶叶,2000,(2),66~69);袁晓亮等研究表明,用不同中药制成的复合抗氧化剂对已形成的高脂血症兔具有明显的降血脂及防止动脉粥样硬化形成的作用(袁晓亮等.中药复合抗氧化剂对实验性高脂血症家兔的降脂作用.中国临床康复,2003,(24):3281~3283)。还有研究表明,中等剂量和高剂量的大豆异黄酮与维生素C、维生素E的混合物对2型糖尿病患者高糖负荷产生的过氧化应激下三酰甘油、胆固醇、低密度脂蛋白胆固醇(LDL-C)、载脂蛋白B(ApoB)代谢的紊乱现象亦有明显的改善作用(未翠风等.大豆异黄酮等复合抗氧化剂对2型糖尿病患者血脂代谢的影响.中国临床康复,2004,(9):1674~1676)。
但是迄今为止,并没有关于将柑桔(包括皮、幼果)提取物和杨梅(包括鲜果和杨梅果渣)提取物混合在一起开发成复合抗氧化剂的研究以及相关报导。
发明内容
本发明提供了一种抗氧化活性高且没有毒副作用的复合抗氧化功能食品添加剂。
一种复合抗氧化功能食品添加剂,由如下原料组成:柑桔提取物和杨梅提取物,其中,柑桔提取物与杨梅提取物的重量比为1∶0.1~10。
即,本发明柑桔提取物与杨梅提取物的混合比例在1~10∶1~10范围内都是可以有,即可以是1∶10,1∶9,1∶8...1∶1,2∶10,2∶9,2∶8...,也可以是10∶1,10∶2,10∶3...。
所述的柑桔提取物中主要成分为类黄酮化合物(如橙皮苷、柚皮芸香苷、柚皮苷、多甲氧基黄酮等中的一种或多种)和酚酸,可以从各种柑类、桔类、柚类或者柠檬的鲜果、果皮、幼果或果渣中提取而制成。
所述的杨梅提取物中主要成分为花色苷、黄酮醇和酚酸,可以从杨梅鲜果或杨梅果渣中提取而制成。
由于柑桔提取物中的橙皮苷、柚皮芸香苷、多甲氧基黄酮和酚酸,杨梅提取物中的花色苷、黄酮醇和酚酸,都具有一定的抗氧化活性,经过实验发现:柑桔提取物的抗氧化活性一般较低,且其中的这些成分较难溶于水;而杨梅提取物的抗氧化活性相对较高一些,且水溶性较好。本发明发现将多种不同来源不同类型的具有抗氧化活性的物质进行混合,其抗氧化活性都得到了很大程度的提高,表明柑桔提取物与杨梅提取物具有协同作用。
所述的柑桔提取物与杨梅提取物的重量比优选为1∶10,或者优选为1∶0.1,或者优选为1∶4。
不同来源的柑桔提取物中,所含的主要成分会不一样,但都含有具有抗氧化活性的类黄酮化合物,本发明所用的柑桔提取物中主要含有类黄酮化合物和酚酸,而具体是含有哪些类黄酮化合物、哪些酚酸,对本发明并没有太大的影响。所用的原料柑桔提取物中含有哪些类黄酮化合物和酚酸,其产品也相应含有相同的类黄酮化合物和酚酸,因而柑桔提取物和杨梅提取物混合后的产品,以产品干重(DW)计,产品中可选择性的含有橙皮苷、柚皮芸香苷、柚皮苷、多甲氧基黄酮、黄酮醇、花色苷等黄酮类化合物中的一种或多种,例如,橙皮苷的含量一般为50mg/g~500mg/g,柚皮芸香苷的含量一般为15mg/g~150mg/g、柚皮苷的含量一般为5mg/g~50mg/g,多甲氧基黄酮的含量一般为0.3mg/g~6mg/g,酚酸的含量一般为60mg/g~200mg/g,黄酮醇的含量一般为40mg/g~400mg/g,花色苷的含量一般为60mg/g~600mg/g。
所述的柑桔提取物可选择采用现有工艺提取的市售产品或自制产品,如橙皮苷的提取方法可以是碱提酸沉法(李红等.橙皮苷提取工艺条件的研究.食品研究与开发,2003,(2):39~41;)或溶剂超声提取法(卢静华等.陈皮中橙皮苷超声提取工艺研究.时珍国医国药,2006,(4):604~604),柚皮苷采用乙醇溶剂提取(贾冬英等.柚皮中柚皮苷的乙醇提取工艺研究.中草药,2002,(9):801~802),柚皮中总黄酮采用溶液提取(何晋浙等.柚皮中生物类黄酮提取优化工艺研究.食品工业科技,2002,(3):39~40)。
所述的杨梅提取物可采用溶剂提取(耿晓玲.杨梅果实提取物的抑菌作用研究,江南大学硕士论文,2007),或者是微波辅助提取(董良云等.微波辅助提取杨梅果肉中的黄酮类化合物.生物质化学工程,2006,(4):31~34)等,或者自行制备,自行制备方法为:在杨梅果渣中加入10倍杨梅果渣重量、70%(体积比)的乙醇水溶液,然后在60±5℃下搅拌提取60min后过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到杨梅提取物粉未。
所述的复合抗氧化功能食品添加剂可添加在食品中,制成复合抗氧化功能食品。
本发明还提供了一种复合抗氧化功能食品的制备方法,将柑桔提取物和杨梅提取物混合均匀,开发出新型抗氧化功能食品,其抗氧化活性比单一来源的物质更加显著,且操作简便,适于工业化生产。
所述的复合抗氧化功能食品的制备方法,包括以下步骤:
将柑桔提取物与杨梅提取物混合,添加或者不添加辅料,混合均匀后制成片状、颗粒状或者装载在胶囊中制成胶囊,即制得复合抗氧化功能食品。
所述的辅料选用食品加工领域常用的辅料,可根据具体的加工需要进行选择。
本发明所具有的优点及效果如下:
本发明将两种抗氧化提取物-柑桔提取物和杨梅提取物,混合在一起,使产品(复合抗氧化功能食品添加剂)中的有效功能成分更加全面。实验表明,该复合物没有毒副作用,其抗氧化活性比任何单一来源材料(柑桔提取物或者杨梅提取物)更加显著,复合物的抗氧化活性(抗氧化活性的检测方法为目前普遍认可的FRAP(亚铁离子还原能力实验),DPPH(2,2-二苯基-1-苦肼基)自由基清除法和ABTS(2,2’-连氮-双(3-乙基苯并噻唑-6-磺酸)评价方法)是原柑桔提取物的约3~5倍,是原杨梅提取物的约2~3倍,表明将柑桔提取物和杨梅提取物两者混合具有一定的协同作用。
本发明复合抗氧化功能食品的制备方法操作简便,适于工业化生产。
具体实施方式
实施例1
选用从椪柑果实中提取出的椪柑果实提取物,其主要成分为橙皮苷、川陈皮素和橘皮素,其中,每100g(干重)椪柑果实提取物中总黄酮含量为50±10g,酚酸含量为10±2g(该产品为浙江衢州天圣植物提制有限公司生产的柑桔类生物黄酮)。
杨梅提取物的提取工艺为:在杨梅鲜果中加入10倍杨梅鲜果重量、70%(体积百分比)的乙醇水溶液,然后在60±5℃下搅拌提取60min后过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到杨梅提取物粉未,其中,每100g(干重)杨梅提取物粉未中总酚含量相当于60±10g没食子酸,黄酮醇含量为15±5g,花色苷含量约为30±6g,酚酸含量为6±1g。
将上述椪柑果实提取物和杨梅鲜果提取物以1∶10的重量比混合,并添加与两种提取物总重同等重量的糊精,搅拌混合均匀后,制成片剂,即为成品。
分别对上述成品的抗氧化活性、混合之前的椪柑果实提取物的抗氧化活性和混合之前的杨梅鲜果提取物的抗氧化活性进行检测,成品的抗氧化活性是混合之前的椪柑果实提取物的5倍,是混合之前的杨梅鲜果提取物的3倍。
实施例2
从胡柚果皮中提取出胡柚果皮提取物,其提取方法为:将胡柚果皮绞碎成粒径为1~2cm的颗粒,以固液比1∶20(重量)添加90%(体积比)的食用酒精,在60℃提取1h后过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到胡柚果皮提取物粉未。胡柚果皮提取物的主要成分为柚皮芸香苷、柚皮苷、橙皮苷、新橙皮苷、橘皮素、川陈皮素、阿魏酸、芥子酸、对香豆酸和咖啡酸。每100g(干重)胡柚果皮提取物中总黄酮含量为30±5g,总酚酸含量为10±2g。
杨梅提取物为自制产品,其提取工艺为在杨梅鲜果或杨梅果渣中加入10倍杨梅鲜果或杨梅果渣重量、70%(体积比)的乙醇水溶液,然后在60±5℃下搅拌提取60min后过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到杨梅提取物粉未,每100g(干重)杨梅提取物粉未中总酚含量相当于40±5g没食子酸,黄酮醇含量为10±2g,花色苷含量约为20±5g,酚酸含量为2±0.5g。
将胡柚果皮提取物和杨梅果渣提取物以10∶1的重量比混合,搅拌混合均匀后,制成颗粒状,即为成品。
分别对上述成品的抗氧化活性、混合之前的胡柚果皮提取物的抗氧化活性和混合之前的杨梅果渣提取物的抗氧化活性进行检测,成品的抗氧化活性是混合之前的胡柚果皮提取物的3倍,是混合之前的杨梅果渣提取物的2倍。
实施例3
从温州蜜柑幼果中提取出温州蜜柑提取物,其提取方法为:将温州蜜柑幼果绞碎,以70%(体积比)的乙醇超声萃取2次,每次20min,经过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到温州蜜柑提取物粉未。温州蜜柑提取物的主要成分为柚皮芸香苷、橙皮苷、川陈皮素、咖啡酸和阿魏酸。每100g(干重)温州蜜柑提取物中,总黄酮含量为50±10g,总酚酸含量为3.5±0.5g。
从杨梅榨汁后的果渣中提取出杨梅果渣提取物,其主要成分为花色苷、黄酮醇糖苷和没食子酸。该杨梅提取物为自制产品,其提取工艺为在杨梅果渣中加入10倍杨梅果渣重量、70%(体积比)的乙醇水溶液,然后在60±5℃下搅拌提取60min后过滤,提取液减压蒸发回收乙醇后,经冷冻干燥得到杨梅提取物粉未,每100g(干重)杨梅提取物粉未中总酚含量相当于50±10g没食子酸,黄酮醇含量为15±3g,花色苷含量约为25±5g,酚酸含量为4±1g。
将温州蜜柑提取物和杨梅果渣提取物以2∶8的重量比混合,并添加占两种提取物总重量50%重量的糊精,搅拌混合均匀后,将混合物装载在胶囊中制成胶囊,即为成品。
分别对上述成品的抗氧化活性、混合之前的温州蜜柑提取物的抗氧化活性和混合之前的杨梅果渣提取物的抗氧化活性进行检测,成品的抗氧化活性是混合之前的温州蜜柑提取物的4倍,是混合之前的杨梅果渣提取物的2.5倍。
Claims (6)
1.一种复合抗氧化功能食品添加剂,其特征在于,由如下原料组成:柑桔提取物和杨梅提取物,其中,柑桔提取物与杨梅提取物的重量比为1∶0.1~10;所述的柑桔提取物中主要成分为类黄酮化合物和酚酸;所述的杨梅提取物中主要成分为花色苷、黄酮醇和酚酸。
2.如权利要求1所述的复合抗氧化功能食品添加剂,其特征在于,所述的柑桔提取物与杨梅提取物的重量比为1∶10。
3.如权利要求1所述的复合抗氧化功能食品添加剂,其特征在于,所述的柑桔提取物与杨梅提取物的重量比为1∶0.1。
4.如权利要求1所述的复合抗氧化功能食品添加剂,其特征在于,所述的柑桔提取物与杨梅提取物的重量比为1∶4。
5.一种含有如权利要求1~4任一项所述的复合抗氧化功能食品添加剂的食品。
6.如权利要求5所述的食品的制备方法,其特征在于,包括步骤:
将柑桔提取物与杨梅提取物混合,添加或者不添加辅料,混合均匀后制成片状、颗粒状或者装载在胶囊中制成胶囊,即制得复合抗氧化功能食品。
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CN101011157A (zh) * | 2007-02-07 | 2007-08-08 | 周成灿 | 一种食品添加剂及其制备方法 |
CN101313765A (zh) * | 2008-07-10 | 2008-12-03 | 青海佳禾生物工程有限公司 | 黑果枸杞抗氧化活性果粉及制备方法 |
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CN1207409A (zh) * | 1998-08-21 | 1999-02-10 | 李潮湘 | 一种果酒酿造方法 |
CN1273272A (zh) * | 2000-03-31 | 2000-11-15 | 浙江省丽水地区处州水果研究所 | 纯果酒的酿造方法 |
CN101011157A (zh) * | 2007-02-07 | 2007-08-08 | 周成灿 | 一种食品添加剂及其制备方法 |
CN101313765A (zh) * | 2008-07-10 | 2008-12-03 | 青海佳禾生物工程有限公司 | 黑果枸杞抗氧化活性果粉及制备方法 |
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