CN102160646B - Natural food additive - Google Patents
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- CN102160646B CN102160646B CN 201110052083 CN201110052083A CN102160646B CN 102160646 B CN102160646 B CN 102160646B CN 201110052083 CN201110052083 CN 201110052083 CN 201110052083 A CN201110052083 A CN 201110052083A CN 102160646 B CN102160646 B CN 102160646B
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Abstract
The invention relates to a natural food additive, belonging to the technical field of food additives. The natural food additive comprises the following materials in percent by weight: 20-50% of okra extract, 20-40% of ou orange peel extract, 9-20% of tea polyphenol, 9-20% of bee pollen, 9-20% of spiral seaweed and 0.0003-0.0005% of selenious yeast. The natural food additive is safe to eat, has no toxic and side effects, not only has the action of strong oxidation resistance, corrosion resistance and sterilization, and simultaneously also has good nutrition health-care value and a certain adjuvant therapy action; and in addition, the production technique is simple, the production cost is low, the use is convenient, and the long-time storage and transportation are easy, and the natural food additive can be used as a functional food additive or a health-care food additive.
Description
Technical field
The invention belongs to technical field of food additives, be specially a kind of natural additive for foodstuff.
Background technology
Food additives are the factors that have creativity in the food production, exactly because food additives have been arranged, the food that looks good, smell good and taste good have been arranged, have just satisfied more and more fastidious consumer demand.In food production today of socialization and scale day by day, food additives are indispensable for food industry, " not having modern food industry without food additives ".At present, the food additives that use have in the world reached more than 10,000 kinds, China's permission to use 20 polytypes, more than 2000 kind arranged, comprise anticorrisive agent, antioxidant, thickener, emulsifying agent, sweetener, raising agent, nutritional agents, colouring agent etc.
Food additives refer to be the quality that effectively improves food and color, and for adding chemical synthesis material or the natural materials in the food storage period that prolongs food.Along with developing rapidly of food industry, some food additives has had the function of health care, nutrition now.Such as the food additives that contain vitamin C to the human body beneficial, mineral matter element, trace element, amino acid etc. and other kinds, have good health care, the function such as anti-oxidant, anticorrosion, greatly improved added value and the economic benefit of food.
Along with improving constantly of people's dietetic level and developing rapidly of China's food industry, food additives are progressively being come into our life, and understood by people and accept, particularly dietary structure turns to the variation of pursuing health nutrient by resolving adequate food and clothing, and makes the consumer more pay close attention to oneself dietetic hygiene and health.Therefore, about the variety of problems of food additives, also naturally become the in recent years focus of common concern aspect diet of people.China uses the with a long history of food additives, and the staple food of people's three meals in a day and non-staple food are nearly all using food additives, people in life, refuse food additives be unrealistic also be impossible.
The food kind that people eat is more and more, color, the shape of pursuing, aesthetic quality and health care are worth also more and more higher, and the value volume and range of product that enters the food additives of human body along with food also gets more and more, therefore, the safe handling of food additives is very important.Food additives can be divided into natural additive for foodstuff and chemical synthesis food additives two large classes according to the difference in its source.That uses at present belongs to the chemical synthesis food additives mostly.The food additives of chemical synthesis can produce certain toxic and side effect when reaching finite concentration or dosage level.The toxicity of food additives is except outside the Pass having with the chemical constitution of material itself and physicochemical property, and is also relevant with the conditions such as functional state of the interaction of its valid density, action time, route of exposure and position, material and body.Some food safety affairs that occur for a period of time all have certain contacting with the food additives that synthesize.Therefore, in today of uphold nature, the consumer will constantly pursue pure natural, edible safety, have no side effect food additives.
Food because the effect of microorganism can make food lose original nutritive value, organize proterties and color, and is transformed into the food that does not meet hygienic requirements under certain environmental condition.The reason that causes food apoilage mainly is the food apoilage that the breeding of microorganism causes; The effect of oxygen also can cause the oxidation deterioration of food composition in the air; The effect of the inner contained various enzymes of food etc. can promote the metabolism of food, causes food spoilage; The erosion breeding of insect and harmful substance are polluted indirectly with directly, also can cause food spoilage.Food preservative can prevent food because of microbial reproduction cause putrid and deteriorated, make food in general natural environment, have certain storage life.Correctly, reasonably use food preservative, can effectively suppress microbial growth, prevent food spoilage, prolong the shelf-life of food.So food all must use suitable aseptic technic.For a long time, people use synthetized oxidation preventive agent such as BHTBHATBHQ and PG etc. for fresh-keeping and anti-oxidation in food service industry always.In recent years, people conduct extensive research for the safety issue of these artificial synthetized oxidation preventive agents, show that synthetized oxidation preventive agent has many side effects, such as liver, spleen, lung to human body harmful effect are arranged all, can bring out malignant tumour etc.People are because existing worried psychology to turn to efficient, nontoxic, the safe natural of research and development to artificial synthetized oxidation preventive agent.Therefore, the research of seeking natural from nature has in recent years caused various countries scientist's great attention.At present, a large amount of natural products have been developed in countries in the world, are subject to people's popular welcome.
The natural of at present having researched and developed or having researched and developed has a few class materials such as Polyphenols, natural flavonoid, vitamins, protein and enzyme, carotenoid, phytic acid, Chinese herbal medicine extract.Current at " advocating green, back to nature ", along with developing rapidly of industry, the continuous reinforcement of people's awareness of safety, the use meeting of natural is increasingly general.Along with the kind of natural increases and the further attenuating of production cost, natural will progressively substitute synthetized oxidation preventive agent.
Along with the progress of science and technology, trace elements of selenium also more and more is taken seriously the effect of human health.Both at home and abroad the expert call people will pay attention to replenishing organic selenium product as paying attention to enriching the iodine.The Organic Selenium element can be widely used in producing selenium-enriched food, and it is anti-ageing to the mankind, promote longevity, and is used for the diseases such as anti-curing cancers, myopia, cataract, cardiovascular and cerebrovascular diseases, endemic disease and has all brought into play certain effect.At food with in producing, the Organic Selenium goods have been widely used as the replenishers of trace elements of selenium.At present some developed countries' productions and application selenium and other trace elements preparation have reached suitable scale.The healthy nutritive value of Organic Selenium goods is to be difficult to substitute in the product of the same trade.
Existing natural additive for foodstuff only has anti-oxidant or antisepsis, and the appearance of the natural additive for foodstuff that also has good healthy nutritive value and certain auxiliary therapeutic action when having very strong anti-oxidant and antisepsis and sterilization effect is seldom arranged.
Summary of the invention
For the above-mentioned problems in the prior art, the object of the invention is to design the technical scheme of the natural additive for foodstuff that a kind of edible safety is provided, has no side effect, it not only has very strong anti-oxidant and antisepsis and sterilization effect, also has simultaneously good healthy nutritive value and certain auxiliary therapeutic action.
Described a kind of natural additive for foodstuff is characterized in that containing the following material of weight percentage: Abelmoschus Esculentus Linn extract 20-50%, bowl hesperidium aurantium bark extract 20～40%, Tea Polyphenols 9～20%;
Described Abelmoschus Esculentus Linn extract adopts the following methods preparation: the tender fruit of okra is dried after with the section of crosspiece face or air-dry, with dry or air-dry okra fruit to place power of motor be the smashing extractor of 800～1800 W, add 30%～70% hydrous ethanol, starting switch, extract 1～2 time so that the rotating speed of 6000-10000 r/min is broken, raw material is broken into 20～100 purpose granularities, if okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 8～12 liters, extraction time is 1～4 minute, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is at 50 ℃～80 ℃, vacuum is to adopt Reduced Pressure Concentration Device to carry out flash concentration under 0.085～0.095 Mpa condition, regulate the feed liquor speed of solution to be concentrated, with 100～280 mL min
-1Flow repeatedly be concentrated into 1/6～1/10 of original volume, concentrate is carried out spray-drying or carries out vacuum drying become dry powder, obtain Abelmoschus Esculentus Linn extract dry powder;
Described bowl hesperidium aurantium bark extract adopts the following methods preparation: the fresh fruit skin of bowl hesperidium aurantium reality is carried out low temperature drying or natural air drying, getting dry bowl hesperidium aurantium skin, to place power of motor be the smashing extractor of 800～1800 W, add 50%～80% hydrous ethanol, starting switch, extract 1～3 time so that the rotating speed of 6000-10000 r/min is broken, raw material is broken into 20～100 purpose granularities, if bowl hesperidium aurantium skin dry weight be 1kg then the hydrous ethanol consumption be 8～12 liters, extraction time is 1～4 minute, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is at 50 ℃～80 ℃, vacuum is to adopt Reduced Pressure Concentration Device to carry out flash concentration under 0.085～0.095 Mpa condition, regulate the feed liquor speed of solution to be concentrated, with 100～280 mL min
-1Flow repeatedly be concentrated into 1/6～1/10 of original volume, concentrate is carried out vacuum drying becomes dry powder, obtain bowl mandarin orange extract dry powder.
Described a kind of natural additive for foodstuff is characterized in that also containing gross weight 9～20% Bee Pollens, 9～20% spirulinas, 0.0003～0.0005% selenium yeast.
Described a kind of natural additive for foodstuff, the weight percentage that it is characterized in that described Abelmoschus Esculentus Linn extract is 25-40%, preferred 30-35%; The weight percentage of described bowl hesperidium aurantium bark extract is 25-35%, preferred 30-32%; The weight percentage of described Tea Polyphenols is 10～18%, preferred 12～15%.
Described a kind of natural additive for foodstuff is characterized in that among the preparation method of described Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 40～65%, preferred 50～60%; Broken extraction time is 2～3 minutes; The extract flash temperature is 55 ℃～70 ℃, preferred 60 ℃～65 ℃.
Described a kind of natural additive for foodstuff, it is characterized in that among the preparation method of described bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 55～70%, preferred 60～65%; Broken extraction time is 2～3 minutes; The extract flash temperature is 55 ℃～70 ℃, preferred 60 ℃～65 ℃.
Described a kind of natural additive for foodstuff, the weight percentage that it is characterized in that described Bee Pollen is 10～18%, preferred 12～15%; The weight percentage of described spirulina is 10～18%, preferred 12～15%; The weight percentage of described selenium yeast is .00035～0.0004%.
Described smashing extractor can directly be buied from the market, and Reduced Pressure Concentration Device (flash concentration device) also can directly be buied from the market for the designed, designed assembling.
Described Abelmoschus Esculentus Linn extract extracts from the tender fruit of okra, okra is Malvaceae Abelmoschus annual herb plant, contain the multiple efficacies compositions such as flavones, polysaccharide, pectin, trace element, amino acid in the tender fruit of okra, immunity with antifatigue, enhancing human tolerance and body, protect the liver strong kidney, anti-ageing, reduce blood sugar, help digest, relieve inflammation or internal heat make eye bright, the effect of the aspect such as stomach-invigorating intestine-moisturizing, be a kind of good Dietotherapy health vegetables.
Described bowl hesperidium aurantium bark extract extracts from the fresh fruit skin of bowl hesperidium aurantium reality, and the bowl mandarin orange is rue family citrus plant, and nutritive value is high.It is reported, contain abundant flavones, vitamin etc. in bowl hesperidium aurantium reality and the pericarp, have well anti-oxidant, step-down, anti-anoxic and increase the effect such as coronary flow.
Described Tea Polyphenols have stronger anti peroxidation of lipid, anti-ageing, remove the effects such as free radical, reducing blood lipid and cholesterolemia, anti-inflammation, antiviral, enhanced machine body immunity function.
Described Bee Pollen: main component is vitamins, tocopherol, mineral matter, amino acid, organized enzyme.Has improvement anti-ageing, hypoglycemic, the effect of the aspects such as antifatigue, the immunologic function that strengthens, conciliation endocrine.
Described spirulina: main component is vitamins, trace element and amino acid, protein, γ-leukotrienes, beta carotene etc., has anticancer, radioresistance, the effects such as reducing blood lipid, reduction cholesterol, raising body's immunity.
Described selenium yeast: contain organic elemental selenium.Have effect anti-ageing, that promote longevity, be used for anti-curing oncoma, hepatopathy, myopia, cataract, cardiovascular and cerebrovascular disease, endemic illness etc.
The fresh fruit skin of the tender fruit of above-mentioned okra, bowl hesperidium aurantium reality, Tea Polyphenols, Bee Pollen, spirulina, these raw materials of selenium yeast all can directly be buied from the market.
Above-mentioned a kind of natural additive for foodstuff is made take Abelmoschus Esculentus Linn extract, bowl mandarin orange extract, Tea Polyphenols, propolis, spirulina and the organic trace element selenium yeast of pure natural as raw material.This natural additive for foodstuff and existing food additives relatively have following advantage:
1, among the present invention okra fruit and bowl hesperidium aurantium skin are adopted broken the extraction, fragmentation and leaching process are finished simultaneously.Cardinal principle is that raw material and the certain density hydrous ethanol that will be extracted are put in the extractor, utilizes the special tool of High Rotation Speed that raw material is broken into the homogenate shape, simultaneously with the composition fast transfer in the plant tissue to solvent, can obtain extract by filtering.This extracting method have extraction rate fast, extract and once only need a few minutes, and extract fully; Do not heat, be conducive to the thermal sensitivity composition and be not damaged; Save time, the characteristics of solvent and the energy.Adopting the method to extract can extract the functional components such as the most of flavones in okra fruit and the bowl hesperidium aurantium skin, pectin, polysaccharide, vitamin fully, the yield of okra fruit extract reaches 28.6%～34.3% after measured, the yield of bowl hesperidium aurantium bark extract reaches 20.6%～28.1%, has improved the recovery rate of functional component.
2, among the present invention okra fruit and bowl hesperidium aurantium skin are adopted broken the extraction, can avoid functional component and thermal sensitivity composition to be subjected to heat damage, extraction efficiency is high, solvent load is little; Carry out the flash concentration heated time short, efficient is high.
3, the food additives of the present invention preparation have very strong anti-oxidant, antibiotic, corrosion-resistant effect, also have simultaneously anti-ageing, antifatigue, strengthen human tolerance and immunity; Protect the liver strong kidney, the booster action such as hypotensive, reducing blood lipid.The health nutrient of these food additives is worth high, safe, nontoxic, and production technology is simple, and production cost is low, and is easy to use, is easy to long term storage and transportation, can be used as functional food additives or food supplement.
The percentage composition that relates in the present specification unless otherwise indicated all refers to weight percentage.
The specific embodiment
Now in conjunction with embodiments of the invention and correlation test, the invention will be further described.
Embodiment 1: per 100 g natural additive for foodstuffs are comprised of Abelmoschus Esculentus Linn extract 20 g, bowl hesperidium aurantium bark extract 40 g, Tea Polyphenols 10 g, Bee Pollen 10 g, selenium yeast 300 mg and surplus spirulina, the food additives that obtain after mixing according to above weight ratio, can directly pack, also can be made into granule, pill, capsule, use with convenient.
Described Abelmoschus Esculentus Linn extract adopts the following methods preparation: the tender fruit of okra is dried after with the section of crosspiece face or air-dry, with dry or air-dry okra fruit to place power of motor be the smashing extractor of 840 W, add 50% hydrous ethanol, starting switch, extract 2 times so that the rotating speed of 10000 r/min is broken, raw material is broken into 60 purpose granularities.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 10 liters, extraction time is 3 minutes, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is to adopt Reduced Pressure Concentration Device to carry out flash concentration under the 0.090 Mpa condition at 65 ℃, vacuum, regulate the feed liquor speed of solution to be concentrated, with 200 mL min
-1Flow repeatedly be concentrated into 1/8 of original volume, concentrate is carried out spray-drying or carries out vacuum drying become dry powder, obtain Abelmoschus Esculentus Linn extract dry powder;
Described bowl hesperidium aurantium bark extract adopts the following methods preparation: the fresh fruit skin of bowl hesperidium aurantium reality is carried out low temperature drying or natural air drying, getting dry bowl hesperidium aurantium skin, to place power of motor be the smashing extractor of 840 W, add 65% hydrous ethanol, starting switch, extract 1 time so that the rotating speed of 10000 r/min is broken, raw material is broken into 60 purpose granularities.If bowl hesperidium aurantium skin dry weight be 1 kilogram then the hydrous ethanol consumption be 10 liters, extraction time is 4 minutes, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is to adopt Reduced Pressure Concentration Device to carry out flash concentration under the 0.095 Mpa condition adopting vacuum under 60 ℃ of conditions, regulate the feed liquor speed of solution to be concentrated, with 180 mL min
-1Flow repeatedly be concentrated into 1/8 of original volume, concentrate is carried out vacuum drying becomes dry powder, obtain bowl mandarin orange extract dry powder.
Embodiment 2: per 100 g natural additive for foodstuffs are comprised of Abelmoschus Esculentus Linn extract 30 g, bowl hesperidium aurantium bark extract 30 g, Tea Polyphenols 12 g, Bee Pollen 12 g, selenium yeast 400 mg and surplus spirulina, the food additives that obtain after mixing according to above weight ratio.Among the preparation method of Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 30%, and the smashing extractor power of motor is 840 W, and rotating speed is 10000 r/min, the broken extraction 1 time, and the granularity that raw material is broken into is 60 orders.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 12 liters, broken extraction time is 4 minutes, extract flash concentration temperature is 80 ℃, vacuum is 0.090 Mpa, with 220 mL min
-1Flow repeatedly be concentrated into 1/6 of original volume.Among the preparation method of bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 50%, and the smashing extractor power of motor is 840 W, and rotating speed is 10000 r/min, the broken extraction 2 times, and the granularity that raw material is broken into is 80 orders.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 12 liters, broken extraction time is 3 minutes, extract flash concentration temperature is 80 ℃, vacuum is 0.095 Mpa, with 250 mL min
-1Flow repeatedly be concentrated into 1/6 of original volume.The other the same as in Example 1 among the preparation method of Abelmoschus Esculentus Linn extract and bowl hesperidium aurantium bark extract.
Embodiment 3: per 100 g natural additive for foodstuffs are comprised of Abelmoschus Esculentus Linn extract 40 g, bowl hesperidium aurantium bark extract 20 g, Tea Polyphenols 20 g, Bee Pollen 10 g, selenium yeast 500 mg and surplus spirulina, the food additives that obtain after mixing according to above weight ratio.Among the preparation method of Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 40%, the smashing extractor power of motor is 1800 W, rotating speed is 6000 r/min, the broken extraction 2 times, if okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 11 liters, broken extraction time is 2 minutes, extract flash concentration temperature is 70 ℃, vacuum is 0.090 Mpa, with 170 mL min
-1Flow repeatedly be concentrated into 1/7 of original volume.Among the preparation method of bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 60%, and the smashing extractor power of motor is 1800 W, and rotating speed is 6000 r/min, the broken extraction 2 times, and the granularity that raw material is broken into is 60 orders.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 11 liters, broken extraction time is 2 minutes, extract flash concentration temperature is 80 ℃, vacuum is 0.0955 Mpa, with 210 mL min
-1Flow repeatedly be concentrated into 1/7 of original volume.The other the same as in Example 1 among the preparation method of Abelmoschus Esculentus Linn extract and bowl hesperidium aurantium bark extract.
Embodiment 4: per 100 g natural additive for foodstuffs are comprised of Abelmoschus Esculentus Linn extract 45 g, bowl hesperidium aurantium bark extract 25 g, Tea Polyphenols 10 g, Bee Pollen 10 g, selenium yeast 350 mg and surplus spirulina, the food additives that obtain after mixing according to above weight ratio.Among the preparation method of Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 60%, and the smashing extractor power of motor is 840 W, and rotating speed is 10000 r/min, the broken extraction 1 time, and the granularity that raw material is broken into is 40 orders.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 9 liters, broken extraction time is 3 minutes, extract flash concentration temperature is 60 ℃, vacuum is 0.090 Mpa, with 160 mL min
-1Flow repeatedly be concentrated into 1/9 of original volume.Among the preparation method of bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 70%, and the smashing extractor power of motor is 840 W, and rotating speed is 10000 r/min, the broken extraction 1 time, and the granularity that raw material is broken into is 40 orders.If okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 9 liters, broken extraction time is 3 minutes, extract flash concentration temperature is 60 ℃, vacuum is 0.090 Mpa, with 210 mL min
-1Flow repeatedly be concentrated into 1/9 of original volume.The other the same as in Example 1 among the preparation method of Abelmoschus Esculentus Linn extract and bowl hesperidium aurantium bark extract.
Embodiment 5: per 100 g natural additive for foodstuffs are comprised of Abelmoschus Esculentus Linn extract 50g, bowl hesperidium aurantium bark extract 20 g, Tea Polyphenols 9 g, Bee Pollen 9 g, selenium yeast 450 mg and surplus spirulina, the food additives that obtain after mixing according to above weight ratio.Among the preparation method of Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 70%, the smashing extractor power of motor is 840 W, rotating speed is 10000 r/min, the broken extraction 3 times, if the granularity that raw material is broken into is 80 order okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 8 liters, broken extraction time is 1 minute, extract flash concentration temperature is 50 ℃, vacuum is 0.095 Mpa, with 190 mL min
-1Flow repeatedly be concentrated into 1/10 of original volume.Among the preparation method of bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 80%, and the smashing extractor power of motor is 840 W, and rotating speed is 10000 r/min, the broken extraction 3 times, and the granularity that raw material is broken into is 80 orders.If okra fruit dry weight be 2 kilograms then the hydrous ethanol consumption be 8 liters, broken extraction time is 1 minute, extract flash concentration temperature is 50 ℃, vacuum is 0.085 Mpa, with 2400 mL min
-1The flow extract that repeatedly is concentrated into original volume be concentrated into 1/10 of original volume.The other the same as in Example 1 among the preparation method of Abelmoschus Esculentus Linn extract and bowl hesperidium aurantium bark extract.
Extraction time among above-described embodiment 1-5 refers to add up broken extraction time, quits work tens seconds after namely the motor of smashing extractor needs work a period of time, and motor is worked after obtaining having a rest again, affects electrical machinery life in order to avoid power lifetime is long.
For further specifying health-care efficacy of the present invention and the effect in field of food, below by part biological activity test presentation of results.
1. bacteriostatic activity test
The mensuration of bacteriostatic activity adopts agar diffusion filter paper method, judges bacteriostasis according to inhibition zone diameter.Filter paper diameter 6.0 mm, for subsequent use behind the sterilizing-drying.Each sample is done repeated experiments 3 times, and the data SPSS1010 analyzes, and relatively adopts between group
tCheck.
1) preparation of sample solution: take by weighing respectively the food additives that 20 mg adopt embodiment 1 preparation, parallelly take by weighing 3 parts, adding distil water is settled in the volumetric flask, and making mass concentration is 2.0 mg mL
-1The aqueous solution, successively the dilution be 400,300,200,150,100,50 μ g mL
-1The aqueous solution, and do blank with sterilized distilled water.
Culture medium for germ experiment is beef-protein medium, and prescription is 0.5 g beef extract, 1.0 g peptones, 0.5 g NaCl, 2 g agar, 100 mL water.The fungi experiment is the potato glucose culture medium with culture medium.Prescription is that 2 g glucose, 2 g agar, 100 mL, 20% potato soak juice.
2) sterilization treatment of the activation of bacterial classification and material: will test used medium and test equipment and put xeothermic autoclaving 2 h in 120 ℃ of drying boxes; Culture medium and the test tube that installs distilled water set high presses in the steam sterilization pan, and 2 h are for subsequent use for moist heat sterilization.All bacterial classifications for examination are accessed respectively 2 nutrient agar slant medium activation, cultivate 24 h for 30 ℃.
3) strains tested suspension and the preparation that contains the bacterium flat board: get the test tube that fills 10 mL sterilized waters and be emitted on the rack for test tube, with carrying out in advance each picking 2 ring of bacterial classification of slant activation, be dissolved in respectively in the sterilized water test tube, make bacteria suspension, then, dilution bacterium liquid, making its mycetome is 10
7～10
8Cful
-1, namely get the strains tested suspension.After solidifying, splash into 0.1 mL bacteria suspension in the sterilising medium impouring sterile petri dish that will melt again, and with aseptic coating ring bacteria suspension will be coated with and even contain the bacterium flat board, stand-by.
4) mensuration of bacteriostatic experiment and inhibition zone: the inhibition zone measurement is the classical way of microbiological analysis.It is to utilize antibacterial substance globulate stereo structure diffusion in the agar medium of coating special test bacterium, the breeding of inhibition test bacterium, the transparent circle that forms around antibacterial substance.With for subsequent use after the aseptic little filter paper high-temp steam sterilizing drying.Add in the sterile petri dish with the various bacteria suspensions of aseptic pipette, extract 0.1 ml, soak into the filter paper of sample solution with the tweezers gripping, place it in media surface.The bacterium culture dish that contains of putting filter paper well is cultivated respectively (37 ℃ on bacterium, 24 h, 28 ℃ of fungies, 72 h) in insulating box, then take out, measure and record the diameter of the antibacterial ring that forms.Every group of experiment repeats 3 times, and experimental result is averaged, and the results are shown in Table 1.
5) mensuration of minimal inhibitory concentration (MIC) measurement result: MIC adopts doubling dilution.With 400,300,200,150,100,50 μ g mL
-1The sample solution of series concentration moves in each plate with pipette respectively, and each concentration repeats 3 wares, pours in the culture medium of high-temperature sterilization fully mixing into, after the cooled and solidified, adds bacteria suspension in every ware, is coated with aseptic spreader and evenly cultivates.Take out, observed result as minimum inhibitory concentration MIC, the results are shown in Table 1 with the solution concentration of long bacterium not.
This result of the test shows: the aqueous solution of sample all has stronger inhibitory action to supplying to try bacterial classification staphylococcus aureus, Escherichia coli and Aspergillus flavus, and strengthens with the increase fungistatic effect of concentration.Sample to the inhibitory action of staphylococcus aureus obviously greater than Escherichia coli and Aspergillus flavus.The food additives of embodiment 1 preparation have stronger bacteriostatic activity.Carry out same test with embodiment 2-5, also can reach essentially identical beneficial effect.
2. antioxidant activity tests
1) instrument and reagent
Infinite M 200 ELIASAs (Switzerland Tecan); UV-2102 PCS ultraviolet-uisible spectrophotometer (Shanghai You Nike Instr Ltd.); The bitter diazanyl free radical (DPPH, sigma company) of 1,1-diphenyl-2-.
2) preparation of sample solution
Accurately take by weighing respectively food additives sample powder 120.5 mg by embodiment 1 preparation, in 100 mL measuring bottles, with 60 % ethanol constant volumes, ultrasonic dissolution.It is stand-by that sample solution places 4 ℃ of refrigerators to preserve.
3) DPPH radical scavenging activity measuring principle
The DPPH method is one of common method of radical scavenging activity detection, can be used for the evaluation of various natural plant extracts antioxidation activities.DPPH(1,1-Diphenyl-2-picryl-hydrazyl) are a kind of stable free radical in organic solvent, contain 3 phenyl ring in its structure, and 1 lone pair electrons is arranged on 1 nitrogen-atoms, are purple, at 5l7 nm strong absorption are arranged.When having free radical scavenger, owing to the pairing of scavenger and DPPH single electron reduces its absorption, the variation of its absorbance becomes quantitative relationship with the electron number that it is accepted, thereby available AAS carries out quantitative analysis.Make positive control with Trolox in the sample determination process, and converse the total oxidation resistance of sample with this, measurement result is expressed as and reaches the needed Trolox concentration of the suitable oxidation resistance of finite concentration test substances.Claim that the method is the TEAC method.The TEAC value representation is the content that sample is equivalent to Trolox when reaching half elimination ratio.The TEAC value is larger, shows that removing free radical ability is stronger.IC
50Value be one through being usually used in estimating the parameter of oxidation resistance, required concentration when it refers to the DPPH free radical of antioxidant for clearing 50%.Its value is less, and when expression reached 50% clearance rate, the concentration dose of used free radical scavenger was less, and its removing effect to free radical is also just better, and the corresponding sample antioxidation activity of participating in the experiment is stronger.
4) assay method accurately takes by weighing a certain amount of DPPH reagent, with the dissolving of 95% ethanol, and quantitatively changes in the 100 mL measuring bottles, with 95 % ethanol constant volumes, shakes up to such an extent that mass concentration is 59.0 μ g mL
-1The DPPH stock solution, place refrigerator and cooled to hide for subsequent use.The sample solution 200 μ L and the 59.0 μ g mL that in 96 hole ELISA Plates, add respectively variable concentrations
-1DPPH test solution 100 μ L.Concussion 30 s after sample adds, behind 24 ℃ of insulation 30 min, under 517 nm wavelength, measure its light absorption value (Ap), measure simultaneously sample blank (100 μ L, 95% ethanol the replaces DPPH) light absorption value (Ac) that does not add DPPH and add DPPH but do not add the light absorption value (Amax) of sample (200 μ L, 95% ethanol replacement sample).Concentration (μ g mL with each test sample
-1) be abscissa, draw directrix curve Y=35.37X+2.19, R take the free radical scavenging activity (Y) that records as ordinate
2=0.9774, according to regression equation calculation IC
50Make positive control with Trolox, take Trolox (X) concentration as abscissa, make calibration curve take the free radical scavenging activity (Y) that records as ordinate, obtain regression equation Y=5.354X+12.176, R
2=0.9881, according to regression equation calculation IC
50The sample oxidation resistance represents with TEAC (trolox equivalent antioxidant capacity), free radical scavenging activity=1-(Ap-Ac)/Amax * 100%.
Result of calculation Trolox is to the IC of DPPH clearance rate
50Value is 17.68 μ g mL
-1, by the food additives of the embodiment 1 preparation IC to the DPPH clearance rate
50Value is 58.34 μ g mL
-1Show that consumption when test sample reaches half elimination ratio is 3.3 times of Trolox consumption.Experimental result shows: the food additives sample of embodiment 1 preparation has certain clearance rate to the DPPH free radical, and clearance rate improves with the increase of test sample solution concentration, and these food additives have stronger antioxidation activity.Carry out same test with embodiment 2-5, also can reach essentially identical beneficial effect.
3. the hypotensive and reducing blood lipid of 1 couple of general population of embodiment test, result of the test see Table 2, table 3.
With embodiment 2-5 the general population is carried out same test, also can reach essentially identical beneficial effect.
Claims (5)
1. natural additive for foodstuff is characterized in that containing the following material of weight percentage: Abelmoschus Esculentus Linn extract 20～50%, bowl hesperidium aurantium bark extract 20～40%, Tea Polyphenols 9～20%; Also contain gross weight 9～20% Bee Pollens, 9～20% spirulinas, 0.0003～0.0005% selenium yeast;
Described Abelmoschus Esculentus Linn extract adopts the following methods preparation: the tender fruit of okra is dried after with the section of crosspiece face or air-dry, with dry or air-dry okra fruit to place power of motor be the smashing extractor of 800～1800 W, add 30%～70% hydrous ethanol, starting switch, extract 1～2 time so that the rotating speed of 6000-10000 r/min is broken, raw material is broken into 20～100 purpose granularities, if okra fruit dry weight be 1 kilogram then the hydrous ethanol consumption be 8～12 liters, extraction time is 1～4 minute, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is at 50 ℃～80 ℃, vacuum is to adopt Reduced Pressure Concentration Device to carry out flash concentration under 0.085～0.095 Mpa condition, regulate the feed liquor speed of solution to be concentrated, with 100～280 mL min
-1Flow repeatedly be concentrated into 1/6～1/10 of original volume, concentrate is carried out spray-drying or carries out vacuum drying become dry powder, obtain Abelmoschus Esculentus Linn extract dry powder;
Described bowl hesperidium aurantium bark extract adopts the following methods preparation: the fresh fruit skin of bowl hesperidium aurantium reality is carried out low temperature drying or natural air drying, getting dry bowl hesperidium aurantium skin, to place power of motor be the smashing extractor of 800～1800 W, add 50%～80% hydrous ethanol, starting switch, extract 1～3 time so that the rotating speed of 6000-10000 r/min is broken, raw material is broken into 20～100 purpose granularities, if bowl hesperidium aurantium skin dry weight be 1kg then the hydrous ethanol consumption be 8～12 liters, extraction time is 1～4 minute, with extract suction filtration or rejection filter, discard filter residue, the extract that obtains is at 50 ℃～80 ℃, vacuum is to adopt Reduced Pressure Concentration Device to carry out flash concentration under 0.085～0.095 Mpa condition, regulate the feed liquor speed of solution to be concentrated, with 100～280 mL min
-1Flow repeatedly be concentrated into 1/6～1/10 of original volume, concentrate is carried out vacuum drying becomes dry powder, obtain bowl mandarin orange extract dry powder.
2. a kind of natural additive for foodstuff as claimed in claim 1, the weight percentage that it is characterized in that described Abelmoschus Esculentus Linn extract is 25～40%; The weight percentage of described bowl hesperidium aurantium bark extract is 25～35%; The weight percentage of described Tea Polyphenols is 10～18%.
3. a kind of natural additive for foodstuff as claimed in claim 1, it is characterized in that among the preparation method of described Abelmoschus Esculentus Linn extract: the concentration of hydrous ethanol is 40～65%; Broken extraction time is 2～3 minutes; The extract flash temperature is 55 ℃～70 ℃.
4. a kind of natural additive for foodstuff as claimed in claim 1, it is characterized in that among the preparation method of described bowl hesperidium aurantium bark extract: the concentration of hydrous ethanol is 55～70%; Broken extraction time is 2～3 minutes; The extract flash temperature is 55 ℃～70 ℃.
5. a kind of natural additive for foodstuff as claimed in claim 1, the weight percentage that it is characterized in that described Bee Pollen is 10～18%; The weight percentage of described spirulina is 10～18%; The weight percentage of described selenium yeast is 0.00035～0.0004%.
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| CN102771875A (en) * | 2012-07-12 | 2012-11-14 | 江苏信实精密化学有限公司 | Plant preservative |
| CN103462037B (en) * | 2013-09-13 | 2015-11-25 | 浙江农林大学 | A kind of natural additive for foodstuff |
| CN104479964A (en) * | 2014-10-23 | 2015-04-01 | 苏州垣梦新能源环保科技有限公司 | Hibiscus esculentus-fungus-algae health wine and preparation method thereof |
| CN104431687A (en) * | 2014-12-10 | 2015-03-25 | 韦星平 | Natural food additive |
| CN104431631A (en) * | 2014-12-30 | 2015-03-25 | 浙江海洋学院 | Grass carp bait |
| CN104431632A (en) * | 2014-12-30 | 2015-03-25 | 浙江海洋学院 | Feed for black carps |
| CN104472448A (en) * | 2014-12-30 | 2015-04-01 | 浙江海洋学院 | Bait for crucian carp |
| CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
| CN104544103A (en) * | 2015-02-10 | 2015-04-29 | 吉林大学 | Okra tablet and preparation process thereof |
| CN105995378A (en) * | 2016-05-10 | 2016-10-12 | 浙江五芳斋实业股份有限公司 | Preservative for rice dumplings |
| CN107495356A (en) * | 2017-08-31 | 2017-12-22 | 广西顶俏食品有限公司 | Natural additive for foodstuff |
| CN112826072A (en) * | 2020-12-18 | 2021-05-25 | 石家庄润启生物科技有限公司 | Natural food additive |
| CN114304637A (en) * | 2022-01-24 | 2022-04-12 | 濮阳职业技术学院 | A food additive containing plant extract and its application in food |
| CN115005265B (en) * | 2022-07-21 | 2023-08-25 | 青岛新万福食品有限公司 | Fruit and vegetable fermentation extract and application thereof in fresh-keeping of meat products |
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| DE202004017554U1 (en) * | 2004-11-12 | 2005-01-20 | Doku, Alfred | Antidiabetic dietetic nutritional supplement, effective against type-1 and type-2 diabetes, comprises processed material from Hibiscus plants, especially okra |
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| CN1973682A (en) * | 2006-12-08 | 2007-06-06 | 利耀铭 | Health food |
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| JP2005137349A (en) * | 2003-11-07 | 2005-06-02 | Yoshio Nakajima | Food additive and food |
| JP2006061167A (en) * | 2005-10-18 | 2006-03-09 | Yoshio Nakajima | Powder of okura (hibiscus esculentus linnaeus), method for producing the same and method for preparing supplementary health food |
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| DE202004017554U1 (en) * | 2004-11-12 | 2005-01-20 | Doku, Alfred | Antidiabetic dietetic nutritional supplement, effective against type-1 and type-2 diabetes, comprises processed material from Hibiscus plants, especially okra |
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| CN1973682A (en) * | 2006-12-08 | 2007-06-06 | 利耀铭 | Health food |
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