CN101785570A - Natural Scutellaria baicalensis phenolic acid food additive and preparation and application thereof - Google Patents
Natural Scutellaria baicalensis phenolic acid food additive and preparation and application thereof Download PDFInfo
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- CN101785570A CN101785570A CN 201010124724 CN201010124724A CN101785570A CN 101785570 A CN101785570 A CN 101785570A CN 201010124724 CN201010124724 CN 201010124724 CN 201010124724 A CN201010124724 A CN 201010124724A CN 101785570 A CN101785570 A CN 101785570A
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Abstract
The invention relates to a natural Scutellaria baicalensis phenolic acid food additive and preparation and an application thereof. The natural food additive is prepared with the method as follows: Scutellaria baicalensis is dried and crushed, is heated and extracted by alkaline solution and is filtered; extract is added with acid, precipitated and rinsed to be neutral; and the obtained product is dried and crushed to obtain the food additive. The natural food additive can be used for antioxidation, anticorrosion and refreshment for various kinds of solid and liquid food. The natural food additive of the invention has no organic solvent residual, has the action of antioxidation, anticorrosion and refreshment and has simple method and low cost.
Description
Technical field
The present invention relates to a kind of natural Scutellaria baicalensis phenolic acid food additive and its production and application, belong to technical field of food additives.
Background technology
Food contacts with air in storage and transportation, and the oxidation reaction that is taken place can cause going bad of food; Can cause behind the microbiological attack that food goes mouldy.After above-mentioned variation took place food, except reducing the nutrition of food, flavor took place beyond the bad change with look, produces harmful substance, crisis health toward the contact meeting.Therefore in the processed food process, all can in food, add antioxidant, anticorrisive agent etc. and carry out fresh-keeping, the anti-oxidation, anticorrosion of food.
But for a long time, that food service industry is used always is synthetized oxidation preventive agent such as BHT (dibutyl hydroxy toluene), BHA (tertiary butyl-4-hydroxy anisole), TBHQ (TBHQ) and PG (gallic acid third lipoprotein) etc., synthetic anticorrisive agent such as benzoic acid (sodium), potassium sorbate, metagin class etc.
In recent years, health mechanism in various countries' has carried out extensive studies for the safety issue of these artificial synthetized oxidation preventive agents, anticorrisive agent.The World Health Organization (FAO/WHO), European Community's protection of the child tissue (HACSG), Britain biological industry association (BIBRA), Japan, the government of the U.S. and studies show that of tissue; synthetized oxidation preventive agent has many side effects; as liver, spleen, lung adverse effect is arranged all, can bring out malignant tumour etc. human body.So FAO/WHO clearly stipulates the addition of synthetized oxidation preventive agent in the food; FDA (Food and Drug Adminstration) (FDA) suggestion is tried one's best in it is generally acknowledged safe food without BHT; The relevant hygiene department of Japan once made the conclusion that bans use of BHA after deliberation; For TBHQ, though a few countries such as the U.S. have been ratified its use in some grease, European Union, Japan and other countries think that its toxicological test data is not perfect, so approval is not used.And in synthetic anticorrisive agent, though benzoic acid (sodium) is perfectly safe in the scope of limiting the quantity of, can form hippuric acid with glycine and excrete, but still have certain toxicity, and the report of stack intoxicating phenomenon is arranged, cause dispute in the use, cause the very big Japan of original production, stopped producing, the scope of application is more and more narrow.The European Community forbids being used for infant foods.In a word, artificial synthetized oxidation preventive agent, anticorrisive agent make consumers when the diet to the toxicity of human body, the ubiquity uneasiness and the feared state of mind.
Therefore, have now safe, oxidation resistance strong, have no side effect, the natural of characteristics such as anti-corrosive fresh-keeping comes into one's own day by day.The fact proves that also in the edible for a long time food of people, the toxicity of natural composition is well below artificial synthetic antioxidant toxicity, and popular in the world organic food is exactly not have pollutant fully, does not contain the food of any artificial synthetic ingredient.The research of natural is sought from nature in countries in the world in recent years, and exploitation wide spectrum, efficient, safe natural become one of focus in the current food additives research field.
The root of large-flowered skullcap is the root of the labiate root of large-flowered skullcap (Scutellaria baicalensis Georgi), the Yunnan root of large-flowered skullcap (Scutellariaamoena C.H.Wrignt), Sutellaria viscidula (Scutellaria viscidula Bunge), the Lijing root of large-flowered skullcap (Scutellarialikiangensis Diels) and scutellaria rehderiana Diels (Scutellaria rehderiana Diels).Bitter, cold, return lung, courage, liver, stomach, large intestine channel.Root of large-flowered skullcap bitter cold is dry clearly, and purging intense heat and detonicating is antiabortive.As traditional Chinese medicine, the clinical practice history in existing more than 2000 year.Its main component has scutelloside, baicalein, wogonoside, wogonin etc., is liposoluble ingredient.This liposoluble ingredient has anti-oxidant, anti-microbial effect, so it can be developed as the food additives with preservation.
Summary of the invention
It is residual to the purpose of this invention is to provide a kind of organic solvent-free, has the food additives and preparation method thereof and the scope of application of stronger anti-oxidant, anti-microbe ability.
In order to achieve the above object, technical scheme of the present invention provides a kind of natural anti-oxidation, antimicrobial food additive---and the preparation method of root of large-flowered skullcap phenolic acid is characterized in that concrete steps are:
(1) place of production processing: the root of large-flowered skullcap (Scutellaria baicalensis Georgi), the Yunnan root of large-flowered skullcap (Scutellaria amoenaC.H.Wrignt), Sutellaria viscidula (Scutellaria viscidula Bunge), the Lijing root of large-flowered skullcap (Scutellarialikiangensis Diels) or scutellaria rehderiana Diels (Scutellaria rehderiana Diels), go to pure land top, shine to half-dried, hit crust, shine again to absolutely dry;
(2) pulverize: after the first fragmentation, pulverize again;
(3) alkali is carried: get Baical Skullcap Root, add 5-20 and doubly measure distilled water, behind adjusting PH with base 8-14, boiled 10 minutes-3 hours, filter, obtain residue and filtrate, filtrate for later use; Get residue and repeat above extraction step 1-3 time; The filtrate that merges above extraction step gained;
(4) acid is heavy: the filtrate of step (3) gained, and add acid and transfer pH 1-5, static 1 hour-1 week, abandoning supernatant, precipitation is washed till neutrality with distilled water;
(5) drying: the precipitation drying of step (4) gained, pulverize, promptly.
Core of the present invention is: adopt alkali to put forward the heavy method of acid and extract root of large-flowered skullcap phenolic acid, this method is simple, cost is low, no any organic solvent participates in whole process of preparation.
The natural Scutellaria baicalensis phenolic acid food additive of gained of the present invention can be applicable to anti-oxidant, anticorrosion, the fresh-keeping usefulness of various solids, liquid food.
The specific embodiment
Embodiment 1
The root of large-flowered skullcap is gone to pure land top, shine, hit crust, shine again to absolutely dry to half-dried; After elder generation's fragmentation, pulverize again.Get Baical Skullcap Root, add 8 times of amount distilled water, behind quick lime accent pH 9, boiled 30 minutes, filter, obtain residue and filtrate, filtrate for later use; Get residue, add 8 times of amount distilled water, behind quick lime accent pH 9, boiled 30 minutes, filter, get filtrate, merging filtrate; Add concentrated hydrochloric acid and transfer pH 2, static 1 week, abandoning supernatant, precipitation is washed till neutrality with distilled water; Drying is pulverized, and obtains natural Scutellaria baicalensis phenolic acid food additive.In the manufacturing process of bread, add 3% natural Scutellaria baicalensis phenolic acid food additive, suppress going mouldy of bread.
Embodiment 2
The Lijing root of large-flowered skullcap is gone to pure land top, shine, hit crust, shine again to absolutely dry to half-dried; After elder generation's fragmentation, pulverize again.Get Baical Skullcap Root, add 10 times of amount distilled water, behind 40% sodium hydrate aqueous solution accent pH 10, boiled 50 minutes, filter, obtain residue and filtrate, filtrate for later use; Get residue, add 6 times of amount distilled water, behind 40% sodium hydrate aqueous solution accent pH 10, boiled 40 minutes, filter filtrate for later use; Get residue, add 4 times of amount distilled water, behind milk of lime accent pH 10, boiled 20 minutes, filter, get filtrate, merging filtrate; Add the concentrated sulfuric acid and transfer pH 3, static 24 hours, abandoning supernatant, precipitation is washed till neutrality with distilled water; Drying is pulverized, and obtains natural Scutellaria baicalensis phenolic acid food additive.In the manufacturing process of orange fruit drink, add 0.5% natural Scutellaria baicalensis phenolic acid food additive, suppress the oxidation of orange fruit drink, variable color, go mouldy, spoiled.
Embodiment 3
Scutellaria rehderiana Diels is gone to pure land top, shine, hit crust, shine again to absolutely dry to half-dried; After elder generation's fragmentation, pulverize again.Get Baical Skullcap Root, add 20 times of amount distilled water, behind 20% aqueous sodium carbonate accent pH 11, boiled 2 hours, filter, obtain residue and filtrate, filtrate for later use; Get residue, add 10 times of amount distilled water, behind 10% potassium hydroxide aqueous solution accent pH 10, boiled 40 minutes, filter, get filtrate, merging filtrate; Add hydrogen peroxide and transfer pH 1, static 12 hours, abandoning supernatant, precipitation is washed till neutrality with distilled water; Drying is pulverized, and obtains natural Scutellaria baicalensis phenolic acid food additive.In the manufacturing process of peanut oil, add 0.5% natural Scutellaria baicalensis phenolic acid food additive, suppress oxidation, the variable color, spoiled of peanut oil.
Claims (4)
1. natural Scutellaria baicalensis phenolic acid food additive is characterized in that by following concrete steps being:
(1) place of production processing: the root of large-flowered skullcap (Scutellaria baicalensis Georgi), the Yunnan root of large-flowered skullcap (Scutellaria amoena C.H.Wrignt), Sutellaria viscidula (Scutellaria viscidula Bunge), the Lijing root of large-flowered skullcap (Scutellaria likiangensis Diels) or scutellaria rehderiana Diels (Scutellaria rehderiana Diels), go to pure land top, shine to half-dried, hit crust, shine again to absolutely dry;
(2) pulverize: after the first fragmentation, pulverize again;
(3) alkali is carried: get Baical Skullcap Root, add 5-20 and doubly measure distilled water, behind adjusting PH with base 8-14, boiled 10 minutes-3 hours, filter, obtain residue and filtrate, filtrate for later use; Get residue and repeat above extraction step 1-3 time; The filtrate that merges above extraction step gained;
(4) acid is heavy: the filtrate of step (3) gained, and add acid and transfer pH 1-5, static 1 hour-1 week, abandoning supernatant, precipitation is washed till neutrality with distilled water;
(5) drying: the precipitation drying of step (4) gained, pulverize, promptly.
2. natural Scutellaria baicalensis phenolic acid food additive according to claim 1, it is characterized in that, alkali is carried in (3) step, and used alkali is any or several mixtures in quick lime, milk of lime, sodium acid carbonate, NaOH, potassium hydroxide, potash, sodium acid carbonate, saleratus, the ammoniacal liquor.
3. natural Scutellaria baicalensis phenolic acid food additive according to claim 1 is characterized in that, in (4) step acid heavy, used acid is any or several mixtures in sulfuric acid, hydrochloric acid, hypochlorous acid, the hydrogen peroxide.
4. the application of natural Scutellaria baicalensis phenolic acid food additive according to claim 1 is characterized in that, this natural Scutellaria baicalensis phenolic acid food additive can be applicable to anti-oxidant, anticorrosion, the fresh-keeping usefulness of various solids, liquid food.
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| CN 201010124724 CN101785570A (en) | 2010-03-16 | 2010-03-16 | Natural Scutellaria baicalensis phenolic acid food additive and preparation and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000281A (en) * | 2014-06-16 | 2014-08-27 | 太仓市荣德生物技术研究所 | Preservative used for foods |
| CN104644745A (en) * | 2015-02-16 | 2015-05-27 | 中国药材集团承德药材有限责任公司 | Habitat processing method and application of scutellaria baicalensis |
| CN105639396A (en) * | 2015-12-31 | 2016-06-08 | 宁夏乙征生物工程有限公司 | Method for preparing total phenolic acid of Radix Scutellariae using biological enzyme |
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| CN101003529A (en) * | 2007-01-17 | 2007-07-25 | 河南中医学院 | Method for separating component in flavonoid from root of large-flowered skullcap |
| CN101008022A (en) * | 2007-01-23 | 2007-08-01 | 四川省中药研究所 | Preparation method of scutellaria root flavone general aglycone extract |
| CN101024638A (en) * | 2006-02-18 | 2007-08-29 | 王丽萍 | Technology for extracting Baicalin |
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2010
- 2010-03-16 CN CN 201010124724 patent/CN101785570A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101024638A (en) * | 2006-02-18 | 2007-08-29 | 王丽萍 | Technology for extracting Baicalin |
| CN101003529A (en) * | 2007-01-17 | 2007-07-25 | 河南中医学院 | Method for separating component in flavonoid from root of large-flowered skullcap |
| CN101008022A (en) * | 2007-01-23 | 2007-08-01 | 四川省中药研究所 | Preparation method of scutellaria root flavone general aglycone extract |
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| 《深圳中西医结合杂志》 19991231 胡应权 黄芩甙提取工艺的改进 第9卷, 第2期 2 * |
| 《龙胆泻肝汤》 20090131 田峰等 黄芩 中国医药科技出版社 , 1 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000281A (en) * | 2014-06-16 | 2014-08-27 | 太仓市荣德生物技术研究所 | Preservative used for foods |
| CN104644745A (en) * | 2015-02-16 | 2015-05-27 | 中国药材集团承德药材有限责任公司 | Habitat processing method and application of scutellaria baicalensis |
| CN104644745B (en) * | 2015-02-16 | 2019-01-11 | 中国药材集团承德药材有限责任公司 | A kind of habitat processing method of radix scutellariae and application |
| CN105639396A (en) * | 2015-12-31 | 2016-06-08 | 宁夏乙征生物工程有限公司 | Method for preparing total phenolic acid of Radix Scutellariae using biological enzyme |
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Application publication date: 20100728 |