CN104886577A - Preparation method of prunus fruit polyphenol - Google Patents
Preparation method of prunus fruit polyphenol Download PDFInfo
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- CN104886577A CN104886577A CN201510330668.7A CN201510330668A CN104886577A CN 104886577 A CN104886577 A CN 104886577A CN 201510330668 A CN201510330668 A CN 201510330668A CN 104886577 A CN104886577 A CN 104886577A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 95
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 72
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000003840 Amygdalus nana Nutrition 0.000 title abstract 9
- 244000296825 Amygdalus nana Species 0.000 title abstract 9
- 235000011432 Prunus Nutrition 0.000 title abstract 9
- 235000014774 prunus Nutrition 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 239000011347 resin Substances 0.000 claims abstract description 13
- 229920005989 resin Polymers 0.000 claims abstract description 13
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 64
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 43
- 239000000284 extract Substances 0.000 claims description 33
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- 239000003094 microcapsule Substances 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 235000010489 acacia gum Nutrition 0.000 claims description 10
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 239000003480 eluent Substances 0.000 claims description 7
- 235000021018 plums Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 5
- 241001446187 Kermes Species 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 4
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 3
- 241001264786 Ceanothus spinosus Species 0.000 claims description 3
- 241000555675 Gentiana triflora Species 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 238000000746 purification Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002481 ethanol extraction Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000000287 crude extract Substances 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- -1 DPPH free radical Chemical class 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241001290151 Prunus avium subsp. avium Species 0.000 description 1
- 241001506873 Prunus cerasifera Species 0.000 description 1
- 235000009836 Prunus pissardii Nutrition 0.000 description 1
- 238000003811 acetone extraction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of prunus fruit polyphenol, which integrates a plurality of techniques of microwave vacuum drying, ultrasonic-assisted ethanol extraction, macroporous resin absorption purification, spraying drying, microencapsulation, and the like to prepare a fine powder product of prunus fruit polyphenol. With the adoption of the method disclosed in the invention, the loss of polyphenol during production can be reduced, energy loss is reduced, the production efficiency of extraction is improved, the sensibility of the prunus fruit polyphenol product to the environment is reduced, the storing stability of the prunus fruit polyphenol is enhanced, the water solubility of the prunus fruit polyphenol is improved, the processing adaptability of the prunus fruit polyphenol is increased, and the application range of the prunus fruit polyphenol is widened. The fine powder of prunus fruit polyphenol prepared in the invention can be used as a natural pigment and a natural antioxidant to be applied to the food industry.
Description
Technical field
The invention belongs to fruits and vegetables deep process technology field, be specifically related to the preparation method of a kind of Lee fruit polyphenol.
Background technology
Lee (
prunusspp.) be rose family cherry, sweet and sour taste, nutritious, being deeply by the fruit that consumer likes, in China and all have cultivation all over the world, is one of important temperate fruit tree.Fujian is the main producing region of China Lee fruit, and in Yongtai, there are Lee fruits such as establishing in large scale Fu-Rong plums, kermes Lee, rose Lee, two Hua Li on Fuan, Yongan, the ground such as Zhaoan, through statistics, and the whole province plantation Lee fruit 30 multiaspect mus, nearly 200,000 tons of output.
Plum fruit is rich in polyphenols, and polyphenol is a kind of natural, has the effects such as scavenging free radicals, anti-ageing, anticancer, reducing blood lipid, has broad application prospects at food additives and pharmaceutical sanitary field.But the reactions such as polyphenol is very easily oxidized under the conditions such as oxygen, illumination, high temperature, be polymerized, condensation, thus reduce active effect, also may cause food generation brown stain, this limits storage and the application of polyphenol to a certain extent; In addition, polyphenol is in gastrointestinal disturbances process, and polyphenol structure can be destroyed in peracidity gastric juice and enteron aisle, have impact on its health-care effect.
At present in Lee's fruits polyphenol extraction and isolation and stability study, Chen Dan etc. (number of patent application: 201110226278.7) with fresh Fu-Rong plums pulp for raw material, utilize alcohol reflux extraction and isolation polyphenol, HPD-100 purification with macroreticular resin, drying under reduced pressure prepares Fu-Rong plums total polyphenols highly finished product; But owing to being extract raw material with flesh, ethanol consumption is large, and the extraction time of refluxing extraction is longer, and the polyphenol fine work prepared is vulnerable to ambient influnence generation oxidation and causes storage period short simultaneously.The polyphenol content to the position such as pericarp, pulp, fruit juice of different cultivars Europe Lee such as Li Ou compares analysis (Li Ou etc., Chinese experimental pharmacology of traditional Chinese medical formulae magazine, 2012,22(18): 53-56); Li Xueqiangs etc. utilize the tannin (Li Xueqiang etc., Sichuan Agricultural University's journal, 2009,27(4) of ethanol and acetone extraction Europe Lee's pericarp: 462-465); Wang Hongtao etc. utilize 50% alcohol extract prunus cerasifera fruit total polyphenols (Wang Hongtao etc., Henan Agricultural Sciences, 2013,42(10): 153-156).Lee fruit is extracted polyphenol and mainly adopts ethanol, acetone and other organic solvent extraction at present, and using Lee fruit of fresh Lee fruit or heated-air drying as extracting raw material, take fresh fruit as raw material, the organic solvent consumed is large, with heated-air drying Lee fruit for extracting raw material, hot-wind-drying time is long, power consumption, and the loss of Lee fruit polyphenol is large; Have not yet to see the report of Lee's fruit polyphenol microcapsules and storage-stable.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of Lee fruit polyphenol, thus reduce the loss of Lee fruit polyphenol, high efficiency extraction aldehydes matter, improve Lee fruit polyphenol product storage-stable, widen products application scope, promote the production application of Lee fruit natural colouring matter, natural.
For achieving the above object, the present invention adopts following technical scheme:
A kind of preparation method of Lee fruit polyphenol: after fresh Lee fruit is cleaned up, stoning, section, micro-wave vacuum, pulverizes, ultrasonic assistant alcohol extract, filters, Vacuum Concentration, macroporous resin adsorption purifying, and eluent Vacuum Concentration obtains Lee fruit polyphenol extract; Extract is dissolved in wall material prepares microcapsule solution, and spraying dry obtains Lee fruit polyphenol fine powder product.
Described micro-wave vacuum condition is microwave intensity 3W/g ~ 10W/g, vacuum 60kPa ~ 85kPa, temperature 50 C ~ 60 DEG C, and drying mode is batch microwave vacuum drying, and namely heating using microwave 30s, stopping heating 30s, so hocket; Lee's chankings is dried to moisture and is less than 15%.
Described ultrasonic assistant alcohol extract condition is: concentration of alcohol is 60vol.% ~ 80vol.%, and material ratio is Lee fruit powder: ethanol=1g: 20mL, and ultrasonic power is 150 ~ 500W, and extraction time is 30 ~ 60min.
Described preparation microcapsule solution slowly adds in wall material solution using Lee fruit polyphenol extract as core, homogeneous 8 ~ 20min under 5000 ~ 15000rpm speed conditions; The weight ratio of core and wall material is 1: 3 ~ 8, and wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, and its weight ratio is 1: 0.3 ~ 0.5: 0.6 ~ 1, wall material solution mesospore material: water=1g: 4 ~ 10ml; Add emulsifying agent glycerin monostearate or soybean lecithin in wall material, the addition of emulsifying agent is 0.2 ~ 0.5% of wall material weight.
Described spray-dired technological parameter is: charging solid content 10 ~ 25%, and EAT is 150 ~ 200 DEG C, leaving air temp 80 ~ 90 DEG C.
Described Lee fruit is the one in Fu-Rong plums, rose Lee, kermes Lee, red heart Lee, Gentiana triflora.
Remarkable advantage of the present invention is:
(1) utilize micro-wave vacuum, reduce Lee fruit polyphenol oxidase activity, reduce polyphenol and lose because there is enzymatic browning in production process, improve Lee fruit dry materials quality, can drying time be shortened simultaneously, enhance productivity, reduce energy loss;
(2) utilize ultrasonic assistant to extract, shorten Lee's fruit polyphenol extraction time, improve Lee fruit polyphenol recovery rate;
(3) spraying dry microcapsule method is adopted; embedding Lee fruit polyphenol; reduce Lee fruit polyphenol product to the sensitiveness of environment; strengthen its storage-stable, improve water-soluble simultaneously, increase its flexibility (adaptability) of operation; widen the range of application of Lee fruit polyphenol; in addition, Lee fruit polyphenol microcapsules product can discharge activity as required, solves the polyphenol problem that under nonprotected state, bioavailability is not high in stomach and intestine.
Detailed description of the invention
After fresh Lee fruit is cleaned up, stoning, micro-wave vacuum, pulverizes, ultrasonic assistant alcohol extract, filters, Vacuum Concentration, macroporous resin adsorption purifying, and eluent Vacuum Concentration obtains Lee fruit polyphenol extract; Extract dissolves wall material, by spraying dry microencapsulation embedding Lee fruit polyphenol, and preparation Lee fruit polyphenol fine powder product.Its concrete preparation process is as follows:
(1) fresh Lee fruit water cleans up, and quick stoning, section put into 1%(by weight before oven dry) citric acid protects look; Described Lee fruit is Fu-Rong plums, rose Lee, kermes Lee, red heart Lee or Gentiana triflora;
(2) Lee's chankings after draining evenly is put in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum, described micro-wave vacuum condition is microwave intensity 3W/g ~ 10W/g, vacuum 60kPa ~ 85kPa, temperature range is carry out drying under the condition of 50 DEG C ~ 60 DEG C, drying mode is batch microwave vacuum drying, and namely heating using microwave 30s, stopping heating 30s so hocket; Lee's chankings is dried to moisture and is less than 15%, and dried Lee's chankings is crushed to below particle diameter 1mm;
(3) dissolved by Lee fruit powder 60% ~ 80% ethanol, ultrasonic assistant extracts, and material ratio is Lee fruit powder: ethanol=1g: 20mL, and ultrasonic power is 150 ~ 500W, and extraction time is 30 ~ 60min, filters to obtain Lee fruit polyphenolic extract;
(4) crude extract removes ethanol through 50 DEG C of Vacuum Concentrations, and vacuum is 0.01MPa ~ 0.06MPa; HP-20 macroporous resin purification Lee fruit polyphenol, distillating washing resin, 60% ethanolic solution desorb wash-out, eluent Vacuum Concentration, to stoste 30% ~ 60%, obtains Lee fruit polyphenol extract;
(5) Lee fruit polyphenol extract slowly adds in wall material solution as core, high-speed stirred homogeneous 8 ~ 20min under 5000 ~ 15000rpm speed conditions; Core: wall material=1: 3 ~ 8, wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, wall material by weight proportioning is beta-schardinger dextrin-: Arabic gum: maltodextrin=1: 0.3 ~ 0.5: 0.6 ~ 1, the mass volume ratio that wall material mixes with water is by wall material: water is 1g: 4 ~ 10mL, and wall material solution is stirred to full and uniform; Add emulsifying agent glycerin monostearate or soybean lecithin in wall material, the addition of emulsifying agent is 0.2 ~ 0.5% of wall material amount;
(6) the spray-dried equipment of mixed solution is dry, obtains Lee fruit polyphenol microcapsules product; Spray drying condition parameter is: charging solid content 10 ~ 25%, and EAT is 150 ~ 200 DEG C, leaving air temp 80 ~ 90 DEG C.
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
embodiment 1
(1) fresh Fu-Rong plums fruit water cleans up, and quick stoning, section put into 1%(by weight before oven dry) citric acid protects look;
(2) Lee's chankings after draining evenly is put in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum, described micro-wave vacuum condition is microwave intensity 3W/g, vacuum 60kPa, temperature range is carry out drying under the condition of 50 DEG C, drying mode is batch microwave vacuum drying, and namely heating using microwave 30s, stopping heating 30s so hocket; Lee's chankings is dried to moisture and is less than 15%, and dried Lee's chankings is crushed to below particle diameter 1mm;
(3) dissolved by Lee fruit powder 60% ethanol, ultrasonic assistant extracts, and material ratio is Lee fruit powder: ethanol=1g: 20 mL, and ultrasonic power is 150W, and extraction time is 60min, filters to obtain Lee fruit polyphenolic extract;
(4) crude extract removes ethanol through 50 DEG C of Vacuum Concentrations, and vacuum is 0.01MPa; HP-20 macroporous resin purification Lee fruit polyphenol, distillating washing resin, 60% ethanolic solution desorb wash-out, eluent Vacuum Concentration, to stoste 30%, obtains Lee fruit polyphenol extract;
(5) Lee fruit polyphenol extract slowly adds in wall material solution as core, high-speed stirred homogeneous 8min under 15000rpm speed conditions; Core: wall material=1: 8, wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, wall material by weight proportioning is beta-schardinger dextrin-: Arabic gum: maltodextrin=1: 0.3: 0.6, the mass volume ratio that wall material mixes with water is by wall material: water is 1g: 4mL, and wall material solution is stirred to full and uniform; Add emulsifying agent glycerin monostearate in wall material, addition is 0.2% of wall material amount;
(6) the spray-dried equipment of mixed solution is dry, obtains Lee fruit polyphenol microcapsules product; Spray drying condition parameter is: charging solid content 10%, and EAT is 200 DEG C, leaving air temp 90 DEG C.
embodiment 2
(1) fresh rose plum fruit water cleans up, and quick stoning, section put into 1%(by weight before oven dry) citric acid protects look;
(2) Lee's chankings after draining evenly is put in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum, described micro-wave vacuum condition is microwave intensity 10W/g, vacuum 85kPa, temperature range is carry out drying under the condition of 60 DEG C, drying mode is batch microwave vacuum drying, and namely heating using microwave 30s, stopping heating 30s so hocket; Lee's chankings is dried to moisture and is less than 15%, and dried Lee's chankings is crushed to below particle diameter 1mm;
(3) dissolved by Lee fruit powder 80% ethanol, ultrasonic assistant extracts, and material ratio is Lee fruit powder: ethanol=1g: 20 mL, and ultrasonic power is 500W, and extraction time is 30min, filters to obtain Lee fruit polyphenolic extract;
(4) crude extract removes ethanol through 50 DEG C of Vacuum Concentrations, and vacuum is 0.06MPa; HP-20 macroporous resin purification Lee fruit polyphenol, distillating washing resin, 60% ethanolic solution desorb wash-out, eluent Vacuum Concentration, to stoste 60%, obtains Lee fruit polyphenol extract;
(5) Lee fruit polyphenol extract slowly adds in wall material solution as core, high-speed stirred homogeneous 20min under 5000rpm speed conditions; Core: wall material=1: 3, wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, wall material by weight proportioning is beta-schardinger dextrin-: Arabic gum: maltodextrin=1: 0.5: 1, the mass volume ratio that wall material mixes with water is by wall material: water is 1g: 10mL, and wall material solution is stirred to full and uniform; Add emulsifying agent soybean lecithin in wall material, the addition of emulsifying agent is 0.5% of wall material amount;
(6) the spray-dried equipment of mixed solution is dry, obtains Lee fruit polyphenol microcapsules product; Spray drying condition parameter is: charging solid content 25%, and EAT is 150 DEG C, leaving air temp 80 DEG C.
embodiment 3
(1) fresh kermes plum fruit water cleans up, and quick stoning, section put into 1%(by weight before oven dry) citric acid protects look;
(2) Lee's chankings after draining evenly is put in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum, described micro-wave vacuum condition is microwave intensity 5W/g, vacuum 75kPa, temperature range is carry out drying under the condition of 50 DEG C, drying mode is batch microwave vacuum drying, and namely heating using microwave 30s, stopping heating 30s so hocket; Lee's chankings is dried to moisture and is less than 15%, and dried Lee's chankings is crushed to below particle diameter 1mm;
(3) dissolved by Lee fruit powder 70% ethanol, ultrasonic assistant extracts, and material ratio is Lee fruit powder: ethanol=1g: 20 mL, and ultrasonic power is 300W, and extraction time is 40min, filters to obtain Lee fruit polyphenolic extract;
(4) crude extract removes ethanol through 50 DEG C of Vacuum Concentrations, and vacuum is 0.03MPa; HP-20 macroporous resin purification Lee fruit polyphenol, distillating washing resin, 60% ethanolic solution desorb wash-out, eluent Vacuum Concentration, to stoste 50%, obtains Lee fruit polyphenol extract;
(5) Lee fruit polyphenol extract slowly adds in wall material solution as core, high-speed stirred homogeneous 10min under 10000rpm speed conditions; Core: wall material=1: 5, wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, wall material by weight proportioning is beta-schardinger dextrin-: Arabic gum: maltodextrin=1: 0.4: 0.8, the mass volume ratio that wall material mixes with water is by wall material: water is 1g: 6mL, and wall material solution is stirred to full and uniform; Add emulsifying agent glycerin monostearate in wall material, the addition of emulsifying agent is 0.3% of wall material amount;
(6) the spray-dried equipment of mixed solution is dry, obtains Lee fruit polyphenol microcapsules product; Spray drying condition parameter is: charging solid content 15%, and EAT is 180 DEG C, leaving air temp 85 DEG C.
Adopt said method, Lee fruit polyphenol extract extracts yield and can reach more than 40mgGAE/g dry; Prepared Lee fruit polyphenol product removes DPPH free radical IC
50be less than 60 μ g/mL, remove ABTS
+free radical IC
50be less than 100 μ g/mL.Product adopts foil sealing bag packaging, and at 25 DEG C, the shelf-life can reach 200 days, and at 10 DEG C, the shelf-life can reach 360 days.Quality standard and performance parameter are in table 1 and table 2.
Table 1 organoleptic requirements
Table 2 physical and chemical index
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a preparation method for Lee fruit polyphenol, is characterized in that: after being cleaned up by fresh Lee fruit, stoning, section, micro-wave vacuum, pulverizes, ultrasonic assistant alcohol extract, filters, Vacuum Concentration, macroporous resin adsorption purifying, eluent Vacuum Concentration obtains Lee fruit polyphenol extract; Extract is dissolved in wall material prepares microcapsule solution, and spraying dry obtains Lee fruit polyphenol fine powder product.
2. the preparation method of Lee fruit polyphenol according to claim 1, it is characterized in that: described micro-wave vacuum condition is microwave intensity 3W/g ~ 10W/g, vacuum 60kPa ~ 85kPa, temperature 50 C ~ 60 DEG C, drying mode is batch microwave vacuum drying, namely heating using microwave 30s, stopping heating 30s, so hocket; Lee's chankings is dried to moisture and is less than 15%.
3. the preparation method of Lee fruit polyphenol according to claim 1, it is characterized in that: described ultrasonic assistant alcohol extract condition is: concentration of alcohol is 60vol.% ~ 80vol.%, material ratio is Lee fruit powder: ethanol=1g: 20mL, ultrasonic power is 150W ~ 500W, and extraction time is 30min ~ 60min.
4. the preparation method of Lee fruit polyphenol according to claim 1, it is characterized in that: described preparation microcapsule solution slowly adds in wall material solution using Lee fruit polyphenol extract as core, homogeneous 8min ~ 20min under 5000rpm ~ 15000rpm speed conditions; The weight ratio of core and wall material is 1: 3 ~ 8, and wall material is the mixture of beta-schardinger dextrin-, Arabic gum and maltodextrin, and its weight ratio is 1: 0.3 ~ 0.5: 0.6 ~ 1, wall material solution mesospore material: water=1g: 4 ~ 10mL; Add emulsifying agent glycerin monostearate or soybean lecithin in wall material, the addition of emulsifying agent is 0.2% ~ 0.5% of wall material weight.
5. the preparation method of Lee fruit polyphenol according to claim 1, it is characterized in that: described spray-dired technological parameter is: charging solid content 10% ~ 25%, EAT is 150 DEG C ~ 200 DEG C, leaving air temp 80 DEG C ~ 90 DEG C.
6. the preparation method of Lee fruit polyphenol according to claim 1, is characterized in that: described Lee fruit is the one in Fu-Rong plums, rose Lee, kermes Lee, red heart Lee, Gentiana triflora.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN106074669A (en) * | 2016-08-03 | 2016-11-09 | 桂林实力科技有限公司 | The extracting method of Fructus Momordicae polyphenol |
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| CN106993741A (en) * | 2017-03-06 | 2017-08-01 | 浙江工业大学 | A kind of method for improving leaf of bamboo antioxidant stability |
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| CN107661454A (en) * | 2017-11-06 | 2018-02-06 | 南京财经大学 | A kind of microwave radiation exaraction brown rice polyphenol technique |
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| CN105707856B (en) * | 2016-02-02 | 2018-06-22 | 福建省农业科学院农业工程技术研究所 | With Lee's berry extract microcapsules for inhibiting xanthine oxidase and preparation method thereof |
| CN105707856A (en) * | 2016-02-02 | 2016-06-29 | 福建省农业科学院农业工程技术研究所 | Prunus salicina fruit extract microcapsules capable of restraining xanthine oxidase and preparation method of prunus salicina fruit extract microcapsules |
| CN106074669A (en) * | 2016-08-03 | 2016-11-09 | 桂林实力科技有限公司 | The extracting method of Fructus Momordicae polyphenol |
| CN106690154A (en) * | 2016-11-22 | 2017-05-24 | 张海生 | Processing method of red jujube polyphenol microcapsule food |
| CN106993741A (en) * | 2017-03-06 | 2017-08-01 | 浙江工业大学 | A kind of method for improving leaf of bamboo antioxidant stability |
| CN107048393A (en) * | 2017-03-15 | 2017-08-18 | 佛山职业技术学院 | A kind of preparation method of microencapsulation natural |
| CN107455747A (en) * | 2017-09-12 | 2017-12-12 | 福建省农业科学院农业工程技术研究所 | A kind of Fu-Rong plums polyphenol chewable tablets and preparation method thereof |
| CN107455747B (en) * | 2017-09-12 | 2020-09-08 | 福建省农业科学院农业工程技术研究所 | Lotus plum polyphenol chewable tablet and preparation method thereof |
| CN107661454A (en) * | 2017-11-06 | 2018-02-06 | 南京财经大学 | A kind of microwave radiation exaraction brown rice polyphenol technique |
| CN107997159A (en) * | 2017-12-25 | 2018-05-08 | 大连深蓝肽科技研发有限公司 | A kind of microencapsulation seeweed polyphenol extract and preparation method thereof |
| CN108208653A (en) * | 2018-01-18 | 2018-06-29 | 福建省农业科学院农业工程技术研究所 | A kind of processing method of the high anthocyanin all-fruit powder of Fu-Rong plums |
| CN108208653B (en) * | 2018-01-18 | 2022-01-04 | 福建省农业科学院农业工程技术研究所 | Processing method of high-anthocyanin whole-fruit powder of hibiscus plum |
| CN109170889A (en) * | 2018-09-20 | 2019-01-11 | 浙江大学 | A kind of preparation method of honey pear fruit polyphenol microcapsules |
| CN109170889B (en) * | 2018-09-20 | 2021-09-28 | 浙江大学 | Preparation method of honey pear fruit polyphenol microcapsules |
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