CN104886577B - A kind of preparation method of Lee fruit polyphenol - Google Patents
A kind of preparation method of Lee fruit polyphenol Download PDFInfo
- Publication number
- CN104886577B CN104886577B CN201510330668.7A CN201510330668A CN104886577B CN 104886577 B CN104886577 B CN 104886577B CN 201510330668 A CN201510330668 A CN 201510330668A CN 104886577 B CN104886577 B CN 104886577B
- Authority
- CN
- China
- Prior art keywords
- lee
- fruit
- wall material
- polyphenol
- fruit polyphenol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 89
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 62
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000001291 vacuum drying Methods 0.000 claims abstract description 16
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 239000011347 resin Substances 0.000 claims abstract description 12
- 229920005989 resin Polymers 0.000 claims abstract description 12
- 238000000746 purification Methods 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 64
- 238000001035 drying Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 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
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 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
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 8
- 239000003480 eluent Substances 0.000 claims description 7
- 230000007159 enucleation Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021018 plums Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 241001446187 Kermes 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
- 238000000034 method Methods 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
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 4
- 239000001788 mono and diglycerides of fatty acids Substances 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
- 238000002481 ethanol extraction Methods 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims 1
- 241000220317 Rosa Species 0.000 claims 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000005538 encapsulation Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000035945 sensitivity Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 27
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 241000628997 Flos Species 0.000 description 4
- 239000000287 crude extract Substances 0.000 description 4
- 239000000834 fixative Substances 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000008104 Prunus humilis Nutrition 0.000 description 2
- 241000057271 Prunus humilis Species 0.000 description 2
- 238000007602 hot air drying 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
- 238000003756 stirring 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
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241001290151 Prunus avium subsp. avium Species 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
- 230000007613 environmental 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
- 229940068517 fruit extracts Drugs 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 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
- 238000011084 recovery Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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 the multinomial technology such as a kind of preparation method of Lee fruit polyphenol, integrated micro vacuum drying, the extraction of ultrasonic assistant ethanol, macroporous resin adsorption purification, spray drying micro encapsulation, prepares Lee's fruit polyphenol fine powder product.The present invention can reduce polyphenol because losing in production process, reduce energy loss, improve and extract production efficiency, reduce sensitivity of Lee fruit polyphenol product to environment simultaneously, strengthen its storage-stable, improve its water-soluble, increase its flexibility (adaptability) of operation, widen the range of application of Lee's fruit polyphenol.Lee's fruit polyphenol fine powder prepared by the present invention can be applied to food service industry as natural pigment, the Natural antioxidant.
Description
Technical field
The invention belongs to fruit and vegerable deep process technology field, and in particular to a kind of preparation method of Lee fruit polyphenol.
Background technology
Lee（PrunusSpp. it is) Rosaceae cherry, sweet and sour taste is nutritious, deep is liked by consumer
Fruit, in China and all over the world has cultivation, is one of important temperate fruit tree.Fujian is the main producing region of China Lee fruit, forever
There is Lee such as establishing in large scale Fu-Rong plums, kermes Lee, Flos Rosae Rugosae Lee, double Hua Li fruit on the ground such as Thailand, Fuan, Yongan, Zhaoan, through counting, entirely
Plantation Lee's 30 multiaspect mus of fruit are saved, yield is nearly 200,000 tons.
Plum fruit is rich in polyphenols, and polyphenol is a kind of Natural antioxidant, with removing free radical, anti-ageing
Always, the effects such as anticancer, blood fat reducing, have broad application prospects in food additive and pharmaceutical sanitary field.But polyphenol is in oxygen
The reaction such as easily aoxidize, be polymerized, being condensed under the conditions of gas, illumination, high temperature etc., so as to reduce active effect, it is also possible to cause
There is brown stain in food, this limits the storage of polyphenol and application to a certain extent；Additionally, polyphenol is in gastrointestinal disturbances process, many
Phenol structure can be destroyed in peracidity gastric juice and intestinal, have impact on its health-care effect.
At present in terms of many phenol extraction separation of Lee's fruits and stability study, Chen Dan etc.（Number of patent application：
201110226278.7）With fresh Fu-Rong plums sarcocarp as raw material, polyphenol is separated using alcohol reflux, HPD-100 macropores are inhaled
Attached resin purification, drying under reduced pressure prepare Fu-Rong plums total polyphenols highly finished product；But due to flesh as extracting raw material, ethanol consumption
Greatly, and reflux, extract, extraction time longer, while prepare polyphenol fine work be vulnerable to environmental effect occur oxidation cause to preserve
Phase is short.Li Ou etc. is compared analysis to the polyphenol content at the positions such as the peel of different cultivars Prunus humilis, sarcocarp, fruit juice（Li Ou etc.,
Chinese experimental pharmacology of Chinese medical formulae magazine, 2012,22（18）：53-56）；Li Xueqiang etc. is using ethanol and the list of acetone extraction Prunus humilis peel
Rather（Li Xueqiang etc., Sichuan Agricultural University's journal, 2009,27（4）：462-465）；Wang Hongtao etc. extracts purple leaf using 50% ethanol
Plum fruit total polyphenols（Wang Hongtao etc., Henan Agricultural Sciences, 2013,42（10）：153-156）.It is main at present that Lee fruit extracts polyphenol
Using ethanol, acetone and other organic solvent extraction, and using Lee fruit of fresh Lee fruit or hot air drying as raw material is extracted, with fresh fruit it is
Raw material, the organic solvent of consumption are big, long, the power consumption with hot air drying Lee fruit as extracting raw material, hot-wind-drying time, and Lee's fruit polyphenol
Loss is big；Have not yet to see the report of Lee fruit polyphenol microcapsules and storage-stable.
Content of the invention
It is an object of the invention to provide a kind of preparation method of Lee fruit polyphenol, so as to reduce the loss of Lee fruit polyphenol, efficiently
Aldehydes matter is extracted, Lee's fruit polyphenol product storage-stable is improved, products application scope is widened, promotes Lee's fruit natural pigment, day
So production application of antioxidant.
For achieving the above object, the present invention is adopted the following technical scheme that：
A kind of preparation method of Lee fruit polyphenol：After fresh Lee fruit is cleaned up, enucleation, section, microwave vacuum drying, powder
Broken, ultrasonic assistant ethanol is extracted, and is filtered, concentrated in vacuo, macroporous resin adsorption purification, and eluent is concentrated in vacuo to obtain Lee's fruit polyphenol
Extracting solution；Extracting solution is dissolved in preparation microcapsule solution in wall material, is spray-dried and obtains Lee's fruit polyphenol fine powder product.
Described microwave vacuum drying condition be microwave intensity 3W/g ~ 10W/g, vacuum 60kPa ~ 85kPa, temperature 50 C
~ 60 DEG C, drying mode is vacuum dried for batch microwave, i.e. microwave heating 30s, stopping heating 30s, so alternately；Li Guo
Piece drying is less than 15% to moisture.
Described ultrasonic assistant ethanol extraction conditions are：Concentration of alcohol is 60vol.% ~ 80vol.%, and material ratio is Lee fruit
Powder: ethanol=1g: 20mL, ultrasonic power are 150 ~ 500W, and extraction time is 30 ~ 60min.
Described preparation microcapsule solution is to be slowly added in wall material solution Lee's fruit polyphenol extracting solution as core, warp
8 ~ 20min of homogenizing under 5000～15000rpm speed conditions；The weight ratio of core and wall material is 1: 3 ~ 8, wall material be beta-schardinger dextrin-,
Arabic gum and the mixture of maltodextrin, its weight ratio are 1: 0.3 ~ 0.5: 0.6 ~ 1, wall material in wall material solution: water=1g: 4～
10ml；Emulsifying agent glyceryl monostearate or soybean lecithin is added in wall material, and the addition of emulsifying agent is the 0.2 of wall material weight
~ 0.5%.
The technological parameter of described spray drying is：Charging solid content 10 ~ 25%, inlet temperature are 150 ~ 200 DEG C,
80 ~ 90 DEG C of leaving air temp.
Described Lee fruit is Fu-Rong plums, Flos Rosae Rugosae Lee, kermes Lee, red heart Lee, the one kind in Gentiana triflora.
The remarkable advantage of the present invention is：
（1）Using microwave vacuum drying, reducing Lee's fruit polyphenol oxidase activity, polyphenol is reduced because there is enzyme in production process
Promote brown stain and lose, improve Lee's fruit dry materials quality, while drying time can be shortened, improve production efficiency reduces the energy and damages
Consumption；
（2）Extracted using ultrasonic assistant, shorten Lee's fruit polyphenol extraction time, improve Lee's fruit polyphenol recovery rate；
（3）Using microcapsule method is spray-dried, Lee's fruit polyphenol is embedded, reduces sensitivity of Lee fruit polyphenol product to environment,
Strengthen its storage-stable, while improving water-soluble, increase its flexibility (adaptability) of operation, widen the range of application of Lee's fruit polyphenol, this
Outward, Lee fruit polyphenol microcapsules product can discharge activity on demand, and under nonprotected state, bioavailability is not in gastrointestinal to solve polyphenol
High problem.
Specific embodiment
After fresh Lee fruit is cleaned up, enucleation, microwave vacuum drying are crushed, and ultrasonic assistant ethanol is extracted, and are filtered,
Concentrated in vacuo, macroporous resin adsorption purification, eluent is concentrated in vacuo to obtain Lee's fruit polyphenol extracting solution；Extracting solution dissolves wall material, passes through
Micro encapsulation embedding Lee's fruit polyphenol is spray-dried, Lee's fruit polyphenol fine powder product is prepared.Its concrete preparation process is as follows：
（1）Fresh Lee fruit is cleaned up with water, and quick enucleation, section are put into 1% before drying（By weight）In citric acid
Color fixative；Lee fruit is Fu-Rong plums, Flos Rosae Rugosae Lee, kermes Lee, red heart Lee or Gentiana triflora；
（2）Lee's chankings after draining uniformly is placed in the material disc of microwave vacuum drying chamber, is carried out microwave vacuum and is done
Dry, described microwave vacuum drying condition is microwave intensity 3W/g～10W/g, and vacuum 60kPa ~ 85kPa, temperature range are 50
DEG C～60 DEG C under conditions of be dried, drying mode be batch microwave vacuum drying, i.e. microwave heating 30s, stop heating 30s
So alternately；Dried Lee's chankings is crushed to below particle diameter 1mm to moisture less than 15% by the drying of Lee's chankings；
（3）Lee's fruit powder is dissolved with 60% ~ 80% ethanol, ultrasonic assistant is extracted, material ratio is Lee's fruit powder: ethanol=1g:
20mL, ultrasonic power are 150 ~ 500W, and extraction time is 30 ~ 60min, filters to obtain Lee's fruit polyphenolic extract；
（4）Through 50 DEG C of removal ethanol concentrated in vacuo, vacuum is 0.01MPa～0.06MPa to crude extract；HP-20 macropore trees
Fat purification Lee's fruit polyphenol, distillating washing resin, 60% ethanol solution desorbing eluting, eluent are concentrated in vacuo to stock solution 30% ~ 60%,
Obtain Lee's fruit polyphenol extracting solution；
（5）Lee's fruit polyphenol extracting solution is slowly added in wall material solution as core, through 5000～15000rpm speed conditions
Lower high-speed stirred 8 ~ 20min of homogenizing；Core: wall material=1: 3 ~ 8, mixing of the wall material for beta-schardinger dextrin-, arabic gum and maltodextrin
Thing, wall material proportioning by weight are beta-schardinger dextrin-: arabic gum: maltodextrin=1: 0.3 ~ 0.5: 0.6 ~ 1, wall material is mixed with water
Mass volume ratio by wall material: water is 1g: 4～10mL, and wall material solution is stirred to full and uniform；Add emulsifying agent list hard in wall material
Glycerol or soybean lecithin, the addition of emulsifying agent is the 0.2 ~ 0.5% of wall material quality；
（6）The spray-dried equipment of mixed solution is dried, and obtains Lee's fruit polyphenol microcapsules product；Spray drying condition parameter
For：Charging solid content 10 ~ 25%, inlet temperature are 150 ~ 200 DEG C, 80 ~ 90 DEG C of leaving air temp.
In order that content of the present invention easily facilitates understanding, with reference to specific embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
（1）Fresh Hibisci Mutabilises plum fruit is cleaned up with water, and quick enucleation, section are put into 1% before drying（By weight）Lemon
Color fixative in lemon acid；
（2）Lee's chankings after draining uniformly is placed in the material disc of microwave vacuum drying chamber, is carried out microwave vacuum and is done
Dry, described microwave vacuum drying condition is microwave intensity 3W/g, vacuum 60kPa, and temperature range is to enter under conditions of 50 DEG C
Row drying, drying mode are vacuum dried for batch microwave, i.e. microwave heating 30s, stopping heating 30s are so alternately；Li Guo
Dried Lee's chankings is crushed to below particle diameter 1mm to moisture less than 15% by piece drying；
（3）Lee's fruit powder is dissolved with 60% ethanol, ultrasonic assistant is extracted, material ratio is Lee's fruit powder: ethanol=1g: 20 mL,
Ultrasonic power is 150W, and extraction time is 60min, filters to obtain Lee's fruit polyphenolic extract；
（4）Through 50 DEG C of removal ethanol concentrated in vacuo, vacuum is 0.01MPa to crude extract；HP-20 purification by macroporous resin Lee fruit
Polyphenol, distillating washing resin, 60% ethanol solution desorbing eluting, eluent are concentrated in vacuo to stock solution 30%, obtain many phenol extractions of Lee fruit
Liquid；
（5）Lee's fruit polyphenol extracting solution is slowly added in wall material solution as core, through high speed under 15000rpm speed conditions
Stirring homogenizing 8min；Core: wall material=1: 8, mixture of the wall material for beta-schardinger dextrin-, arabic gum and maltodextrin, wall material is by weight
Gauge proportioning is beta-schardinger dextrin-: arabic gum: maltodextrin=1: 0.3: 0.6, the mass volume ratio that wall material is mixed with water is by wall material
: water is 1g: 4mL, and wall material solution is stirred to full and uniform；Emulsifying agent glyceryl monostearate is added in wall material, addition is wall
The 0.2% of material amount；
（6）The spray-dried equipment of mixed solution is dried, and obtains Lee's fruit polyphenol microcapsules product；Spray drying condition parameter
For：Charging solid content 10%, inlet temperature are 200 DEG C, 90 DEG C of leaving air temp.
Embodiment 2
（1）Fresh Flos Rosae Rugosae plum fruit is cleaned up with water, and quick enucleation, section are put into 1% before drying（By weight）Lemon
Color fixative in lemon acid；
（2）Lee's chankings after draining uniformly is placed in the material disc of microwave vacuum drying chamber, is carried out microwave vacuum and is done
Dry, described microwave vacuum drying condition is microwave intensity 10W/g, vacuum 85kPa, and temperature range is to enter under conditions of 60 DEG C
Row drying, drying mode are vacuum dried for batch microwave, i.e. microwave heating 30s, stopping heating 30s are so alternately；Li Guo
Dried Lee's chankings is crushed to below particle diameter 1mm to moisture less than 15% by piece drying；
（3）Lee's fruit powder is dissolved with 80% ethanol, ultrasonic assistant is extracted, material ratio is Lee's fruit powder: ethanol=1g: 20 mL,
Ultrasonic power is 500W, and extraction time is 30min, filters to obtain Lee's fruit polyphenolic extract；
（4）Through 50 DEG C of removal ethanol concentrated in vacuo, vacuum is 0.06MPa to crude extract；HP-20 purification by macroporous resin Lee fruit
Polyphenol, distillating washing resin, 60% ethanol solution desorbing eluting, eluent are concentrated in vacuo to stock solution 60%, obtain many phenol extractions of Lee fruit
Liquid；
（5）Lee's fruit polyphenol extracting solution is slowly added in wall material solution as core, through high-speed stirring under 5000rpm speed conditions
Mix homogenizing 20min；Core: wall material=1: 3, mixture of the wall material for beta-schardinger dextrin-, arabic gum and maltodextrin, wall material is by weight
Gauge proportioning is beta-schardinger dextrin-: arabic gum: maltodextrin=1: 0.5: 1, the mass volume ratio that wall material is mixed with water is by wall material:
Water is 1g: 10mL, and wall material solution is stirred to full and uniform；Emulsifying agent soybean lecithin, the addition of emulsifying agent is added in wall material
For wall material quality 0.5%；
（6）The spray-dried equipment of mixed solution is dried, and obtains Lee's fruit polyphenol microcapsules product；Spray drying condition parameter
For：Charging solid content 25%, inlet temperature are 150 DEG C, 80 DEG C of leaving air temp.
Embodiment 3
（1）Fresh kermes plum fruit is cleaned up with water, and quick enucleation, section are put into 1% before drying（By weight）Lemon
Color fixative in lemon acid；
（2）Lee's chankings after draining uniformly is placed in the material disc of microwave vacuum drying chamber, is carried out microwave vacuum and is done
Dry, described microwave vacuum drying condition is microwave intensity 5W/g, vacuum 75kPa, and temperature range is to enter under conditions of 50 DEG C
Row drying, drying mode are vacuum dried for batch microwave, i.e. microwave heating 30s, stopping heating 30s are so alternately；Li Guo
Dried Lee's chankings is crushed to below particle diameter 1mm to moisture less than 15% by piece drying；
（3）Lee's fruit powder is dissolved with 70% ethanol, ultrasonic assistant is extracted, material ratio is Lee's fruit powder: ethanol=1g: 20 mL,
Ultrasonic power is 300W, and extraction time is 40min, filters to obtain Lee's fruit polyphenolic extract；
（4）Through 50 DEG C of removal ethanol concentrated in vacuo, vacuum is 0.03MPa to crude extract；HP-20 purification by macroporous resin Lee fruit
Polyphenol, distillating washing resin, 60% ethanol solution desorbing eluting, eluent are concentrated in vacuo to stock solution 50%, obtain many phenol extractions of Lee fruit
Liquid；
（5）Lee's fruit polyphenol extracting solution is slowly added in wall material solution as core, through high speed under 10000rpm speed conditions
Stirring homogenizing 10min；Core: wall material=1: 5, mixture of the wall material for beta-schardinger dextrin-, arabic gum and maltodextrin, wall material are pressed
Weight meter proportioning is beta-schardinger dextrin-: arabic gum: maltodextrin=1: 0.4: 0.8, the mass volume ratio that wall material is mixed with water is by wall
Material: water is 1g: 6mL, wall material solution are stirred to full and uniform；Emulsifying agent glyceryl monostearate is added in wall material, emulsifying agent
Addition for wall material quality 0.3%；
（6）The spray-dried equipment of mixed solution is dried, and obtains Lee's fruit polyphenol microcapsules product；Spray drying condition parameter
For：Charging solid content 15%, inlet temperature are 180 DEG C, 85 DEG C of leaving air temp.
Using said method, Lee's fruit polyphenol extracting solution extract yield up to 40mgGAE/g dries more than；Prepared Lee
Fruit polyphenol product removes DPPH free radical IC50Less than 60 μ g/mL, ABTS is removed+Free radical IC50It is less than 100 μ g/mL.Produce
Product are packed using foil sealing bag, and at 25 DEG C, at 10 DEG C, the shelf-life was up to 360 days up to 200 days the shelf-life.Quality standard and property
Energy parameter is shown in Tables 1 and 2.
1 organoleptic requirements of table
2 physical and chemical index of table
The foregoing is only presently preferred embodiments of the present invention, all impartial changes that is done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of preparation method of Lee fruit polyphenol, it is characterised in that：After fresh Lee fruit is cleaned up, enucleation, section, microwave
Vacuum drying, crushes, and ultrasonic assistant ethanol is extracted, and filters, and concentrated in vacuo, macroporous resin adsorption purification, eluent vacuum are dense
Contract to obtain Lee's fruit polyphenol extracting solution；Extracting solution is dissolved in preparation microcapsule solution in wall material, is spray-dried and obtains Lee's fruit polyphenol fine powder
Product；Described preparation microcapsule solution is to be slowly added in wall material solution Lee's fruit polyphenol extracting solution as core, warp
Homogenizing 8min ~ 20min under 5000rpm～15000rpm speed conditions；The weight ratio of core and wall material is 1: 3 ~ 8, wall material be β-
The mixture of cyclodextrin, arabic gum and maltodextrin, its weight ratio are 1: 0.3 ~ 0.5: 0.6 ~ 1, wall material in wall material solution: water
=1g: 4～10mL；Emulsifying agent glyceryl monostearate or soybean lecithin is added in wall material, and the addition of emulsifying agent is wall material weight
The 0.2% ~ 0.5% of amount；Described microwave vacuum drying condition be microwave intensity 3W/g ~ 10W/g, vacuum 60kPa ~ 85kPa,
Temperature 50 C ~ 60 DEG C, drying mode are vacuum dried for batch microwave, i.e. microwave heating 30s, stopping heating 30s, are so alternately entered
OK；The drying of Lee's chankings is less than 15% to moisture.
2. the preparation method of Lee fruit polyphenol according to claim 1, it is characterised in that：Described ultrasonic assistant ethanol
Extraction conditions are：Concentration of alcohol is 60vol.% ~ 80vol.%, and material ratio is Lee's fruit powder: ethanol=1g: 20mL, and ultrasonic power is
150W ~ 500W, extraction time are 30min ~ 60min.
3. the preparation method of Lee fruit polyphenol according to claim 1, it is characterised in that：The technique of described spray drying
Conditional parameter is：Charging solid content 10% ~ 25%, inlet temperature are 150 DEG C ~ 200 DEG C, 80 DEG C ~ 90 DEG C of leaving air temp.
4. the preparation method of Lee fruit polyphenol according to claim 1, it is characterised in that：Described Lee fruit is Fu-Rong plums, rose
Rare Lee, kermes Lee, red heart Lee, the one kind in Gentiana triflora.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330668.7A CN104886577B (en) | 2015-06-16 | 2015-06-16 | A kind of preparation method of Lee fruit polyphenol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330668.7A CN104886577B (en) | 2015-06-16 | 2015-06-16 | A kind of preparation method of Lee fruit polyphenol |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104886577A CN104886577A (en) | 2015-09-09 |
| CN104886577B true CN104886577B (en) | 2017-03-15 |
Family
ID=54019886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510330668.7A Active CN104886577B (en) | 2015-06-16 | 2015-06-16 | A kind of preparation method of Lee fruit polyphenol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886577B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN106690154B (en) * | 2016-11-22 | 2020-10-09 | 张海生 | Processing method of red date 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 |
| 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 |
| 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 |
| CN109170889B (en) * | 2018-09-20 | 2021-09-28 | 浙江大学 | Preparation method of honey pear fruit polyphenol microcapsules |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101428069A (en) * | 2008-12-08 | 2009-05-13 | 广东省农业科学院蚕业与农产品加工研究所 | Process for producing mulberry leaf polyphenol, microcapsule and uses thereof |
| CN101766670A (en) * | 2010-02-23 | 2010-07-07 | 上海应用技术学院 | Rhodiola rosea polyphenol microcapsule and preparation method |
| CN102274312A (en) * | 2011-08-08 | 2011-12-14 | 福建中医药大学 | Extraction and purification process of total polyphenols from Furong plums |
| GR1007520B (en) * | 2010-12-02 | 2012-02-02 | Apivita - Καλλυντικα - Διαιτητικα - Φαρμακα Ανωνυμη Εμπορικη Και Βιοτεχνικη Εταιρεια, | Extraction and formation of inclusion complexes of propolis active components with hydroxypropyl-β-cyclodextrin. |
| CN104256635A (en) * | 2014-08-28 | 2015-01-07 | 山东师范大学 | Method for extracting apple polyphenol by ethyl alcohol solvent with assistance of pressure ultrasound |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579013B (en) * | 2009-06-11 | 2011-12-14 | 福建农林大学 | Microwave vacuum drying process for lotus seed |
-
2015
- 2015-06-16 CN CN201510330668.7A patent/CN104886577B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101428069A (en) * | 2008-12-08 | 2009-05-13 | 广东省农业科学院蚕业与农产品加工研究所 | Process for producing mulberry leaf polyphenol, microcapsule and uses thereof |
| CN101766670A (en) * | 2010-02-23 | 2010-07-07 | 上海应用技术学院 | Rhodiola rosea polyphenol microcapsule and preparation method |
| GR1007520B (en) * | 2010-12-02 | 2012-02-02 | Apivita - Καλλυντικα - Διαιτητικα - Φαρμακα Ανωνυμη Εμπορικη Και Βιοτεχνικη Εταιρεια, | Extraction and formation of inclusion complexes of propolis active components with hydroxypropyl-β-cyclodextrin. |
| CN102274312A (en) * | 2011-08-08 | 2011-12-14 | 福建中医药大学 | Extraction and purification process of total polyphenols from Furong plums |
| CN104256635A (en) * | 2014-08-28 | 2015-01-07 | 山东师范大学 | Method for extracting apple polyphenol by ethyl alcohol solvent with assistance of pressure ultrasound |
Non-Patent Citations (3)
| Title |
|---|
| 苹果多酚的乙醇提取和大孔树脂纯化工艺研究;高晓明等;《食品研究与开发》;20091105(第11期);第21-25页 * |
| 茶多酚微胶囊化的试验研究;孟祥等;《茶叶科学》;20061230(第04期);第275-279页 * |
| 葡萄籽中多酚类物质的提取和纯化工艺;郭雄飞等;《西北农业学报》;20090716(第04期);第351-354页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104886577A (en) | 2015-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886577B (en) | A kind of preparation method of Lee fruit polyphenol | |
| CN101912480B (en) | Method for preparing procyanidin extract of lycium ruthenicum murr | |
| CN103636820B (en) | A kind of invigorating the spleen is kept fit to urge digestion delicate fragrance sesame oil | |
| CN103265520B (en) | Method for preparing oligomeric proanthocyanidins and tannin pigment from grape seeds after winemaking | |
| CN106360594B (en) | Preparation method of ginkgo powder | |
| CN103980242B (en) | The method of Moringa flavones is extracted from leaf of Moringa | |
| CN104788511A (en) | Method for preparing persimmon tannins with high micromolecular tannin content from persimmons | |
| CN103446195B (en) | The preparation method of Folium Ginkgo extract | |
| CN101838292A (en) | Method for extracting and separating polyphenol from plants | |
| CN106417783A (en) | Preparation methods of Fu tea instant tea powder and double-layer compound Fu tea instant tea tablets | |
| CN104771930B (en) | The Subcritical Water Extraction agent of polyphenols and extracting process in a kind of lotus solid waste | |
| CN103585424B (en) | A kind of method extracting total flavones from leek seed | |
| CN104606276A (en) | Method for extracting micromolecular persimmon leaf flavones from persimmon leaves | |
| CN105732831A (en) | Microwave-assisted auricularia auriculajudae polysaccharide extraction preparation method | |
| CN107362080A (en) | A kind of extracting method of polyphenol in passion fruit pericarp | |
| CN103976066A (en) | Processing method of pistacia chinensis bunge green tea | |
| CN104974194B (en) | A kind of extraction process of grape skin polyphenol | |
| CN107223982A (en) | A kind of method of the full nutrition essence of rapid extraction animals and plants | |
| CN101473880B (en) | Method for extracting and separating thearubigins from black tea | |
| CN102898411A (en) | Proanthocyanidin extraction technology | |
| RU2466554C1 (en) | Vegetal extracts production method | |
| CN108210556A (en) | The extracting method of active constituent in a kind of diaphragma juglandis | |
| CN103408619B (en) | A kind of method of comprehensive utilization of sophora bud resource | |
| CN103976067B (en) | The processing method of the black tea of a kind of Chinese pistache | |
| CN104606264A (en) | Extraction method of sterculia nobilis polyphenol |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |