CN103081988A - Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product - Google Patents
Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product Download PDFInfo
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Abstract
The invention discloses a method for preparing a fruit and vegetable enzymatic browning high-efficiency inhibiting component from a Maillard reaction product. The method mainly comprises the steps that: (1) reducing sugar and dipeptide and derivative thereof or amino acid and derivative thereof with a mass ratio of (0.5-5):1 are subjected to a reaction for 0.5-5h under a pH value of 2-10 and a temperature of 105-150 DEG C, such that a Maillard reaction product is produced; (2) the produced Maillard reaction product is rapidly cooled to room temperature within 0.5h, and is filtered by using a membrane with a pore size of 500-3000Da, such that the Maillard reaction product is divided into a high-molecular-weight part and a low-molecular-weight part; (3) the low-molecular-weight part is concentrated and dried; and (4) after drying, the product is extracted by using a 20-100% ethanol solution; the extract liquid is subjected to reduced-pressure distillation, such that ethanol is recovered, and a high-activity component is obtained; or extraction is carried out by using supercritical carbon dioxide, such that the high-activity component is directly obtained. The method is non-toxic, non-sulfur, and safe. The preparation time is short, and the method is suitable for industrialized productions. With the high-efficiency component, enzymatic browning of fruit and vegetable prone to browning in fresh-keeping and processing can be effectively controlled.
Description
Technical field
The present invention relates to a kind of preparation method of efficient constituents for suppressing of fruits and vegetables enzymatic browning, specifically refer to a kind of method for preparing the efficient constituents for suppressing of enzymatic browning of food system based on Maillard reaction coupling ultrafiltration and abstraction technique.
Background technology
The average loss rate of China's postharvest fruit and vegetable reaches 25%, far above 5% of developed country.Enzymatic browning is to cause one of major reason of loss in the fresh-keeping and processing such as many fruits and vegetables such as banana, apple, pears, mushroom, potato, lotus rhizome.Enzymatic browning be aldehydes matter in fruits and vegetables under the effect of polyphenol oxidase (PPO), oxidizedly become quinone and form melanic phenomenon.The enzymatic browning that suppresses fruits and vegetables is adopted commodity value, the economic worth in rear storing and is improved its processing characteristics and have great importance maintaining it.
Theoretically, can be by the following method to the control of enzymatic browning: thermally inactivating enzyme lives, get rid of oxygen, remove one or more reaction substrates, adjust pH value away from the optimum pH of enzymatic, add the alive or melanic formation of inhibitor inhibitory enzyme.
For many years, the inhibition of enzymatic browning agent that food industry extensively adopts is the sulphur preparations such as sulphite, and it has efficient and cheap characteristics.But it is forbidden using in fruits and vegetables by FDA because of potential safety issue.
The browning inhibitor that allows at present to use in food system especially fruits and vegetables has ascorbic acid, citric acid etc., but its to fruit and vegetable storage and transportation in fresh-keeping and deep processing the inhibition of enzymatic browning can not show a candle to the sulphur preparation class browning inhibitors such as sulphite, thereby can not meet the requirement of food industry.Not yet find at present effective substitute of the sulphur preparation class browning inhibitor such as sulphite.
Maillard reaction often occurs in the food processing storage, and maillard reaction product is the class material that the food id reaction produces, and therefore can be considered to " natural products ".Studies show that, the part maillard reaction product has Scavenger of ROS, chelated metal ions and the effect such as anti-oxidant.Studies show that recently, the intermediate product of part Mei Lade product has very strong inhibitory action to polyphenol oxidase catalyzed enzymatic browning.
Part maillard reaction product, particularly wherein efficient component are to have promising effective substitute.Yet, at present, there is not yet enrichment from more graceful rad product, separate the report of the efficient component that suppresses the fruits and vegetables enzymatic browning.
Summary of the invention
In view of this, the object of the invention is to propose a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product.
Based on above-mentioned purpose a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product provided by the invention, mainly comprise the following steps:
(1) with reduced sugar and dipeptides, amino acid or and derivative press mass fraction than (0.5-5): 1, in airtight container, react 0.5-5h under pH2-10, temperature 105-150 ℃, generate the Mei Lade product.
(2) fast cooling is to room temperature in 0.5h with the Mei Lade product that generates, and to adopt membrane aperture be the 500-3000Da membrane filtration, and product is divided into low-molecular-weight and HMW two parts.
(3) low molecular weight part is concentrated, drying.
(4) dried component adopts the 20-100% ethanolic solution to extract and carries out decompression distillation and reclaim ethanol, thereby obtains high-activity component or adopt supercritical carbon dioxide fluid to extract directly making high-activity component.
Further, the reduced sugar in step (1) refers to glucose, wood sugar, and dipeptides and derivative thereof refer to glutathione and derivative thereof, and amino acid and derivative thereof refer to Cys, methionine, arginine, histidine and derivative thereof.
Further, reacting 0.5～5h described in step (1) under sour environment refers to carry out in the closed container of high temperature high voltage resistant.
Further, the film in step (2) is ceramic membrane or hollow-fibre membrane.
Further, simmer down to reduced pressure concentration or the freeze concentration in step (3).
Further, the drying in step (3) is spray-drying, vacuum cool-drying or heated-air drying.
As can be seen from above, a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product provided by the invention, utilize between reduced sugar and amino acid Maillard reaction occurs, thereby generate and have the more excellent component that suppresses the fruits and vegetables enzymatic browning, then pass through hyperfiltration technique enrichment small component component, and obtain high-activity component by solvent extraction or supercritical extraction technique.Therefore can generate a kind of efficient component that suppresses the fruits and vegetables enzymatic browning that has by the present invention; Not only can effectively reduce the loss of fruits and vegetables in processing after adopting, keep the commodity property of garden stuff processing product, improve its added value, simultaneously to the enrichment of efficient high-activity component, separate and can greatly widen its range of application undoubtedly.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer, below in conjunction with specific embodiment, the present invention is described in more detail.
Embodiment 1:
At first the present embodiment is mixed with respectively with reaction substrate the solution that concentration is 1mol/L take Cys and glucose as reaction raw materials, and two kinds of solution equal-volumes mix, and regulate pH value to 2 with NaOH solution.
Secondly mixed liquor being placed in the closed container of high temperature high voltage resistant, is to react 1h under 110 ℃ of conditions in temperature.Reaction after the question response product is cooling, is being carried out ultrafiltration classification (membrane aperture is 3000D) with it after finishing, and obtains the Mei Lade product of different molecular weight size.
Secondly low-molecular-weight U.S. rad product is concentrated, dry.
Use absolute ethyl alcohol, the employing solid-liquid ratio is 1:50, and shaking table extracts 30min, and decompression distillation is reclaimed organic solvent and carries out drying with standby, and the yield of the high-activity component that obtains is 16.29%.
Embodiment 2:
At first the present embodiment is mixed with respectively concentration with reaction substrate and is 1mol/L, 2mol/L take glutathione and wood sugar as reaction raw materials, and two kinds of solution equal-volumes mix, and regulate pH value to 2.5 with NaOH solution.
Secondly mixed liquor being placed in the closed container of high temperature high voltage resistant, is to react 2h under 120 ℃ of conditions in temperature.Reaction after the question response product is cooling, is being carried out ultrafiltration classification (membrane aperture is 500D) with it after finishing, and obtains the Mei Lade product of different molecular weight size.
Secondly low-molecular-weight U.S. rad product is concentrated, dry.
Extract with supercritical carbon dioxide fluid, the yield of high-activity component is 23.5%.
Embodiment 3:
At first the present embodiment is mixed with respectively concentration with reaction substrate and is 2mol/L, 1mol/L take histidine and wood sugar as reaction raw materials, and two kinds of solution equal-volumes mix, and regulate pH value to 3.5 with NaOH solution.
Secondly mixed liquor being placed in the closed container of high temperature high voltage resistant, is to react 1.5h under 130 ℃ of conditions in temperature.Reaction after the question response product is cooling, is being carried out ultrafiltration classification (membrane aperture is 1000D) with it after finishing, and obtains the Mei Lade product of different molecular weight size.
Secondly low-molecular-weight U.S. rad product is concentrated, dry.
Be 50% ethanol with concentration, the employing solid-liquid ratio is 1:30, and shaking table extracts 30min, and decompression distillation is reclaimed organic solvent and also carried out drying with standby, and the yield of the high-activity component that obtains is 20.3%.
As can be seen from above, a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product provided by the invention, utilize between reduced sugar and amino acid Maillard reaction occurs, thereby generate and have the more excellent component that suppresses the fruits and vegetables enzymatic browning, then pass through hyperfiltration technique enrichment small component component, and obtain high-activity component by solvent extraction or supercritical extraction technique.Therefore can generate a kind of efficient component that suppresses the fruits and vegetables enzymatic browning that has by the present invention; Not only can effectively reduce the loss of fruits and vegetables in processing after adopting, keep the commodity property of garden stuff processing product, improve its added value, simultaneously to the enrichment of efficient high-activity component, separate and can greatly widen its range of application undoubtedly.
Those of ordinary skill in the field are to be understood that: the above only is specific embodiments of the invention; be not limited to the present invention; within the spirit and principles in the present invention all, any modification of making, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product, is characterized in that, mainly comprises the following steps:
(1) with reduced sugar and dipeptides, amino acid or and derivative press mass fraction than (0.5-5): 1, in airtight container, react 0.5-5h under pH2-10, temperature 105-150 ℃, generate the Mei Lade product.
(2) fast cooling is to room temperature in 0.5h with the Mei Lade product that generates, and to adopt membrane aperture be the 500-3000Da membrane filtration, and product is divided into low-molecular-weight and HMW two parts.
(3) low molecular weight part is concentrated, drying.
(4) dried component adopts the 20-100% ethanolic solution to extract and carries out decompression distillation and reclaim ethanol, thereby obtains high-activity component or adopt supercritical carbon dioxide fluid to extract directly making high-activity component.
According to claim 1 a kind of from maillard reaction product the method for the efficient constituents for suppressing of preparation fruits and vegetables enzymatic browning, it is characterized in that: the reduced sugar in step (1) refers to glucose, wood sugar, dipeptides and derivative thereof refer to glutathione and derivative thereof, and amino acid and derivative thereof refer to Cys, methionine, arginine, histidine and derivative thereof.
3. a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product according to claim 2, is characterized in that: react 0.5～5h described in step (1) and refer to carry out in the closed container of high temperature high voltage resistant under sour environment.
4. a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product according to claim 2, it is characterized in that: the film in step (2) is ceramic membrane or hollow-fibre membrane.
5. a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product according to claim 2, is characterized in that: simmer down to reduced pressure concentration or freeze concentration in step (3).
6. a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product according to claim 1, it is characterized in that: the drying in step (3) is spray-drying, vacuum cool-drying or heated-air drying.
7. the efficient constituents for suppressing of preparation fruits and vegetables enzymatic browning from maillard reaction product, is characterized in that: adopt the arbitrary described method of claim 1-6 to make.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472669A (en) * | 2014-11-03 | 2015-04-01 | 中国热带农业科学院海口实验站 | High activity Maillard stream with effect of polyphenol oxidase inhibiting, and separation method thereof |
| CN105394169A (en) * | 2015-11-08 | 2016-03-16 | 常州大学 | Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof |
| CN108703409A (en) * | 2018-04-20 | 2018-10-26 | 广西中烟工业有限责任公司 | A kind of nicotinic alcohol browning inhibitor solution manufacturing method and application |
| CN110063482A (en) * | 2019-04-12 | 2019-07-30 | 佛山市海天(高明)调味食品有限公司 | A kind of GSH U.S. ladd peptide flavoring agent and preparation method thereof for reducing flavouring salinity |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN110419760A (en) * | 2019-08-02 | 2019-11-08 | 湖北中烟工业有限责任公司 | The method for improving stem extracting solution organoleptic quality |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472669A (en) * | 2014-11-03 | 2015-04-01 | 中国热带农业科学院海口实验站 | High activity Maillard stream with effect of polyphenol oxidase inhibiting, and separation method thereof |
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| CN105394169A (en) * | 2015-11-08 | 2016-03-16 | 常州大学 | Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof |
| CN108703409A (en) * | 2018-04-20 | 2018-10-26 | 广西中烟工业有限责任公司 | A kind of nicotinic alcohol browning inhibitor solution manufacturing method and application |
| CN110063482A (en) * | 2019-04-12 | 2019-07-30 | 佛山市海天(高明)调味食品有限公司 | A kind of GSH U.S. ladd peptide flavoring agent and preparation method thereof for reducing flavouring salinity |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN110419760A (en) * | 2019-08-02 | 2019-11-08 | 湖北中烟工业有限责任公司 | The method for improving stem extracting solution organoleptic quality |
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