CN104172404B - 一种富含γ-氨基丁酸玉米须保健饮品的制备方法 - Google Patents
一种富含γ-氨基丁酸玉米须保健饮品的制备方法 Download PDFInfo
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- CN104172404B CN104172404B CN201410346172.4A CN201410346172A CN104172404B CN 104172404 B CN104172404 B CN 104172404B CN 201410346172 A CN201410346172 A CN 201410346172A CN 104172404 B CN104172404 B CN 104172404B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明公开了一种富含γ-氨基丁酸玉米须保健饮品的制备方法，该方法以玉米须浸提液、味精为发酵底物，利用微生物转化方法，将底物中的味精转化为γ-氨基丁酸，成品中γ-氨基丁酸含量为20~200mg/L。其制备过程包括：（1）制备玉米须浸提液；（2）制备乳酸菌；（3）制备发酵培养基；（4）微生物转化；（5）成品调配。该产品含有多种玉米须活性成分的同时，利用乳酸菌合成γ-氨基丁酸解决了γ-氨基丁酸价格较高的问题，本品具有γ-氨基丁酸和玉米须中多种活性成分的生理功效并且带有玉米的芳香气味，适宜各类人群。
Description
技术领域
本发明涉及一种富含γ-氨基丁酸玉米须保健饮品的制备方法，属于保健饮品技术领域。
技术背景
玉米须是玉米的花柱和柱头，含有皂苷、挥发油、脂肪酸、生物碱、黄酮类、多糖、维生素和矿物质等多种化学成分。祖国医学认为，玉米须性味甘淡而平，入肝、肾、膀胱经，有利尿消肿、平肝利胆的功能，主治急、慢性肾炎、水肿、急性胆囊炎、胆道结石和高血压等。现代药理研究表明，玉米须含大量硝酸钾、维生素K、谷固醇、豆固醇和一种挥发性生物碱，有利尿、降压、降血糖、止血、利胆等作用。目前，玉米须的重要功效已经得到许多人的认知，玉米须制品逐步进入市场，但玉米须制品种类少（其中以玉米须茶为主），市场销量低，导致玉米须利用率极低，大多数玉米须在收获玉米时当做废弃物而扔掉。
γ-氨基丁酸（简称GABA）是一种天然存在的非蛋白质氨基酸，是哺乳动物中枢神经系统中重要的抑制性神经传达物质，约50%的中枢神经突触部位以GABA为递质。研究证明，GABA具有调节血压、刺激胰岛素分泌、抑制动脉硬化、改善肝肾功能、活跃脑代谢以及镇定等作用。GABA自2009年被国家批准为新资源食品后，以其独特的功能性和广泛的适用范围，成为国内外饮料生产厂商在开发新产品、增加产品附加值、强化产品功能性等方面，一个重要的研究课题和发展思路，拥有广阔的市场前景。
随着饮料行业的迅速增长，国际饮料巨头纷纷进入我国饮料消费市场，导致中国饮料业竞争非常激烈。消费市场已经成为多元化的市场，不同的消费者有着不同的消费需求，这就意味着要通过差异化的产品来满足消费者的消费需求。由于越来越多的都市人群从事繁重的脑力劳动，对健康重视程度的增强让人们对运动饮料和健康饮料趋之若鹜，功能性饮料正处于一个加速发展的时期。本发明结合γ-氨基丁酸和玉米须中多种活性物质的生理功效，利用现代提取工艺和微生物转化技术，研制出一种富含γ-氨基丁酸玉米须保健饮品。
发明内容
本发明提供了一种富含γ-氨基丁酸玉米须保健饮品的制备方法。
本发明解决其技术问题所采用的技术方案是：一种富含γ-氨基丁酸玉米须保健饮品以玉米须浸提液、味精为发酵底物，利用微生物转化方法，将底物中的味精转化为γ-氨基丁酸，成品中γ-氨基丁酸含量为20~200mg/L。
其制备方法如下：
（1）按玉米须与纯净水的重量比为1:100~500，称取玉米须和纯净水，然后将玉米须和纯净水放入容器中；
（2）将玉米须和纯净水加热至85~95℃浸提60分钟，然后超声波辅助浸提15分钟，过滤除渣，得到玉米须浸提液；
（3）玉米须浸提液中添加5~15g/L的味精，用柠檬酸调节pH至4.0~4.8后即为发酵培养基；在玉米须浸提液中还可以添加0.1~20g/L的木糖醇，使饮品带有玉米的芳香气味的同时，口味酸甜适中。
（4）使用改良番茄汁培养基培养乳酸菌，改良番茄汁培养基成分为番茄汁50 mL、酵母浸出物5 g、牛肉膏10 g、乳糖20 g、葡萄糖2 g、磷酸氢二钾2 g、吐温-80 1g、乙酸钠5 g、蒸馏水1000 mL，pH 6.8，离心收集菌体。；
（5）以菌体湿重5~20g/L的接种量将乳酸菌接种至发酵培养基中，30~36℃、100~250rpm培养24~72小时，离心弃去乳酸菌、收集发酵上清液。
（6）利用玉米须浸提液对发酵上清液适当稀释，控制成品中γ-氨基丁酸含量20~200 mg/L，即得本品。
本发明的有益效果是：利用本发明方法制备的保健饮品含有多种玉米须活性成分的同时，利用乳酸菌合成γ-氨基丁酸解决了γ-氨基丁酸价格较高的问题，本保健饮品具有γ-氨基丁酸和玉米须中多种活性成分的生理功效并且带有玉米的芳香气味，适宜各类人群，是一种非常有营养价值的保健饮品，该产品制作方法简单，适宜推广。
附图说明
下面结合附图和具体实施方式对本发明进一步详细说明。
图1是GABA标准曲线。
具体实施方式
实施例1
一种富含γ-氨基丁酸玉米须保健饮品以玉米须浸提液、味精为发酵底物，利用微生物转化方法，将底物中的味精转化为γ-氨基丁酸，成品中γ-氨基丁酸含量为20~200mg/L。
其制备方法如下：
（1）称取干燥玉米须1kg，洗净后放入容器中，加入250kg纯净水；
（2）95℃浸提60分钟，然后超声波辅助浸提15分钟，过滤除渣，得到玉米须浸提液；
（3）玉米须浸提液中添加10g/L的味精，用柠檬酸调节pH至4.0~4.8后即为发酵培养基；
（4）使用改良番茄汁培养基培养乳酸菌，改良番茄汁培养基成分为番茄汁50 mL、酵母浸出物5 g、牛肉膏10 g、乳糖20 g、葡萄糖2 g、磷酸氢二钾2 g、吐温-80 1g、乙酸钠5 g、蒸馏水1000 mL，pH 6.8，离心收集菌体；
（5）以菌体湿重10g/L的接种量将乳酸菌接种至发酵培养基中，34℃、200rpm培养72小时，离心弃去乳酸菌、收集发酵上清液；
（6）检测发酵上清液中γ-氨基丁酸含量后，利用玉米须浸提液对发酵上清液适当稀释，控制成品中γ-氨基丁酸含量100 mg/L，即得本品。
实施例2
一种富含γ-氨基丁酸玉米须保健饮品的制备方法：
（1）、（2）、（4）、（5）同实施例1步骤（1）、（2）、（4）、（5）；
（3）玉米须浸提液中添加10g/L的味精、1g/L木糖醇，用柠檬酸调节pH至4.0~4.8后即为发酵培养基。
用此方法制备的一种富含γ-氨基丁酸玉米须保健饮品带有玉米的芳香气味的同时，口味酸甜适中。
实施例3
一种富含γ-氨基丁酸玉米须保健饮品中γ-氨基丁酸含量的检测方法：
1 实验材料
1.1 试剂
γ-氨基丁酸：纯度≥99%，Sigma公司；甲醇：色谱纯，Dima公司；巯基乙醇：BBI公司；谷氨酸钠：纯度≥99%，红梅味精厂；纯净水：娃哈哈有限公司；其它试剂均为分析纯。
1.2 仪器
高效液相色谱仪：e2695，Waters公司；紫外检测器：2489，Waters公司；C18色谱柱：4.6mm×200mm，大连依利特分析仪器公司；pH计：MA130，梅特勒-托利多有限公司。
2、实验方法
2.1溶液的配制 0.4M的硼酸缓冲液：取硼酸2.47g溶于100mL的去离子水中，用固体NaOH调pH至9.40；衍生剂：取10mg邻苯二甲醛（OPA）溶解于0.5mL甲醇溶液中，加入2mL的0.4M的硼酸盐缓冲液和30μL的巯基乙醇；50mM乙酸钠：取4.102g无水乙酸钠溶于1L去离子水中，调pH至6.8。
2.2柱前衍生 将发酵液与衍生剂按1:10的比例混匀后，0.45μm滤膜过滤后上样。
2.3色谱条件 流动相V甲醇:V乙酸钠:V四氢呋喃=30:68:2，流速1mL/min，进样量10μL，柱温25℃，检测波长338nm。
3、实验结果
结果表明，标准品γ-氨基丁酸Re在0.2~2g/L 浓度范围内线性关系良好，回归方程为y=2×106－82631，R2=0.9987，标准曲线见图1。
精密量取实施例1 制备的一种富含γ-氨基丁酸玉米须保健饮，采用绘制标准曲线的相关方法和条件，测定成品中γ-氨基丁酸的含量为101.22mg/L。
Claims (2)
1.一种富含γ-氨基丁酸玉米须保健饮品的制备方法，其特征在于：该方法以玉米须浸提液、味精为发酵底物，利用微生物转化方法，将底物中的味精转化为γ-氨基丁酸，成品中γ-氨基丁酸含量为20~200mg/L,
其制备方法如下：
（1）按玉米须与纯净水的重量比为1:100~500，称取玉米须和纯净水，然后将玉米须和纯净水放入容器中；
（2）将玉米须和纯净水加热至85~95℃浸提60分钟，然后超声波辅助浸提15分钟，过滤除渣，得到玉米须浸提液；
（3）玉米须浸提液中添加5~15g/L的味精，用柠檬酸调节pH至4.0~4.8后即为发酵培养基；
（4）使用改良番茄汁培养基培养乳酸菌，改良番茄汁培养基成分为番茄汁50 mL、酵母浸出物5 g、牛肉膏10 g、乳糖20 g、葡萄糖2 g、磷酸氢二钾2 g、吐温-80 1g、乙酸钠5 g、蒸馏水1000 mL，pH 6.8，离心收集菌体；
（5）以菌体湿重5~20g/L的接种量将乳酸菌接种至发酵培养基中，30~36℃、100~250rpm培养24~72小时，离心弃去乳酸菌、收集发酵上清液；
（6）利用玉米须浸提液对发酵上清液适当稀释，控制成品中γ-氨基丁酸含量20~200 mg/L，即得成品。
2.一种富含γ-氨基丁酸玉米须保健饮品的制备方法，其特征在于：该方法以玉米须浸提液、味精为发酵底物，利用微生物转化方法，将底物中的味精转化为γ-氨基丁酸，成品中γ-氨基丁酸含量为20~200mg/L,
其制备方法如下：
（1）按玉米须与纯净水的重量比为1:100~500，称取玉米须和纯净水，然后将玉米须和纯净水放入容器中；
（2）将玉米须和纯净水加热至85~95℃浸提60分钟，然后超声波辅助浸提15分钟，过滤除渣，得到玉米须浸提液；
（3）玉米须浸提液中添加5~15g/L的味精，用柠檬酸调节pH至4.0~4.8后即为发酵培养基；在玉米须浸提液中添加0.1~20g/L的木糖醇；
（4）使用改良番茄汁培养基培养乳酸菌，改良番茄汁培养基成分为番茄汁50 mL、酵母浸出物5 g、牛肉膏10 g、乳糖20 g、葡萄糖2 g、磷酸氢二钾2 g、吐温-80 1g、乙酸钠5 g、蒸馏水1000 mL，pH 6.8，离心收集菌体；
（5）以菌体湿重5~20g/L的接种量将乳酸菌接种至发酵培养基中，30~36℃、100~250rpm培养24~72小时，离心弃去乳酸菌、收集发酵上清液；
（6）利用玉米须浸提液对发酵上清液适当稀释，控制成品中γ-氨基丁酸含量20~200 mg/L，即得成品。
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