CN105341628A - Method for reducing content of ginkgolic acid in ginkgo seeds - Google Patents
Method for reducing content of ginkgolic acid in ginkgo seeds Download PDFInfo
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- CN105341628A CN105341628A CN201510632731.2A CN201510632731A CN105341628A CN 105341628 A CN105341628 A CN 105341628A CN 201510632731 A CN201510632731 A CN 201510632731A CN 105341628 A CN105341628 A CN 105341628A
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- Prior art keywords
- gingko
- alcohol
- heating
- heat treatment
- treatment
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- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 14
- 241000218628 Ginkgo Species 0.000 title abstract description 8
- 235000011201 Ginkgo Nutrition 0.000 title abstract description 8
- YXHVCZZLWZYHSA-UHFFFAOYSA-N (Z)-6-[8-pentadecenyl]salicylic acid Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-UHFFFAOYSA-N 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000010438 heat treatment Methods 0.000 claims abstract description 29
- 244000194101 Ginkgo biloba Species 0.000 claims description 40
- 238000007654 immersion Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 6
- 150000007513 acids Chemical class 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 231100000570 acute poisoning Toxicity 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- YTJSFYQNRXLOIC-UHFFFAOYSA-N octadecylsilane Chemical compound CCCCCCCCCCCCCCCCCC[SiH3] YTJSFYQNRXLOIC-UHFFFAOYSA-N 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 method for reducing the content of ginkgolic acid in ginkgo seeds, and belongs to the technical field of food processing. According to the method disclosed by the invention, simple heat treatment and alcohol soaking treatment are combined, so that the content of the ginkgolic acid in the ginkgo seeds can be notably reduced, and the safety of the ginkgo seeds is greatly improved. Besides, the method disclosed by the invention is simple to operate and low in cost, and has good popularization potential.
Description
Technical field
The present invention relates to a kind of method reducing Ginkgolic Acids in Fruits of Ginkgo biloba content, belong to food processing technology field.
Background technology
Gingko (i.e. ginkgo nut) is containing abundant starch, crude protein, crude fat, in addition also containing a large amount of 25 kinds of trace elements such as vitamin, carrotene, niacin, riboflavin and phosphorus, potassium, calcium, magnesium, iron, there is very high nutrition and health care function, can enriching yin, beauty treatment, anti-ageing, promote longevity, expand capilary, stimulate circulation, prevent and treat cardiovascular and cerebrovascular disease etc.Therefore gingko has become the important source material in the fields such as food, medicine, cosmetics.But as everyone knows, when eating or eat the not saturating gingko of heating raw more than a threshold quantity, may cause acute poisoning, occur the malaise symptoms such as Nausea and vomiting, dizziness, diarrhoea, severe patient even there will be death.Research shows, containing ginkgoic acid in gingko, is cause one of unsafe principal element of ginkgo.Therefore, be necessary to remove the ginkgoic acid in gingko, to reach the requirement of food security.
At present, report few for the research that removes of Ginkgolic Acids in Fruits of Ginkgo biloba both at home and abroad.The present invention attempts the method combined with alcohol immersion treatment by simple heat treatment, utilizes alcohol to the volatilization rolling action after the dissolving of ginkgoic acid and heating, removes, be reduced to standard-required to make ginkgoic acid content in product to the ginkgoic acid in gingko.
Summary of the invention
The invention provides a kind of method reducing Ginkgolic Acids in Fruits of Ginkgo biloba content, is heat-treat gingko and/or alcohol immersion treatment, to reach the object reducing its ginkgoic acid content.
The optional band shell of described gingko or gingko of shelling.
The optional water-bath of described heat treatment is directly heated, the heating of Hot-blast Heating, cylinder, heating using microwave, the combination of any one or more in infrared heating.
One in the optional ethanol of described alcohol, propyl alcohol.
Described heat treatment and alcohol soak that combine can to the advanced row heat treatment of gingko alcohol immersion treatment again, also can the heat treatment again of first alcohol immersion treatment.
The preferred water-bath of described heat treatment is directly heated, heating-up temperature 50-100 DEG C, heat time 10-120min.
Described alcohol immersion treatment preferred alcohol soaks, concentration of alcohol 5-70%, soak time 1-12h.
Beneficial effect of the present invention: soaked by heat treatment and alcohol and combine, obviously can reduce the ginkgoic acid content in gingko.The inventive method is simple, with low cost, but Be very effective, greatly improve the security of gingko.
Detailed description of the invention
Embodiment 1
The mensuration of ginkgoic acid content adopts SPE-HPLC method.Sample extracts through methanol eddy, and extract is through C
18solid phase extraction column purifying, sample introduction analysis.Chromatographic column is octadecylsilane chemically bonded silica post (150mm × 4.6mm, 5 μm), and mobile phase is methyl alcohol-3% glacial acetic acid (9:1), and determined wavelength is 310nm, and column temperature is 30 DEG C, and flow velocity is 1.0mL/min.
Embodiment 2
Band shell gingko is heated 10-120min in 100 DEG C of boiling water, and gingko ginkgoic acid content is reduced to 152.5-287.9 μ g/g (butt) by 343.4 μ g/g (butt) before heating.
Embodiment 3
Gingko of shelling heats 10-120min in 50 DEG C of water, and gingko ginkgoic acid content is reduced to 160.2-221.6 μ g/g (butt) by 343.4 μ g/g (butt) before heating.
Embodiment 4
Gingko of shelling heats 10-120min in 100 DEG C of boiling water, and gingko ginkgoic acid content is reduced to 80.5-145.6 μ g/g (butt) by 343.4 μ g/g (butt) before heating.
Embodiment 5
After gingko of shelling heats 30min in 100 DEG C of boiling water, pulp is worn into slurry, solid concentration about 20%, adopt the powder process of roller drying technique, drying process: master rotor rotating speed 2-30r/min, steam pressure 0.5-0.8MPa, in obtained powder, ginkgoic acid content is reduced to 31.4-75.2 μ g/g (butt) by 343.4 μ g/g (butt) originally.
Embodiment 6
To shell gingko microwave heating treatment, power is 500-800W, processing time 1-5min, and after process, Ginkgolic Acids in Fruits of Ginkgo biloba content is reduced to 100.2-162.4 μ g/g (butt) by 343.4 μ g/g (butt) before treatment.
Embodiment 7
Gingko pulp is worn into slurry, solid concentration about 30%, infrared heating process is carried out to it, infrared radiation power 0.5-2.0kW, exposure time 5-60s, after process, in gingko slurry, ginkgoic acid content is reduced to 80.2-151.4 μ g/g (butt) by 343.4 μ g/g (butt) before treatment.
Embodiment 8
Band shell gingko is soaked 1-12h in 5-70% ethanol, and gingko ginkgoic acid content is reduced to 146.3-302.6 μ g/g (butt) by 343.4 μ g/g (butt) before soaking.
Embodiment 9
Gingko of shelling soaks 1-12h in 5-70% ethanol, and gingko ginkgoic acid content is reduced to 32.4-268.7 μ g/g (butt) by 343.4 μ g/g (butt) before soaking.
Embodiment 10
After band shell gingko is heated 30min in 100 DEG C of boiling water, taking-up is shelled, and is placed in 5-70% ethanol and soaks 1-12h, and gingko ginkgoic acid content is reduced to 3.6-104.5 μ g/g (butt) by 343.4 μ g/g (butt) originally.
Embodiment 11
After band shell gingko is soaked 1-12h in 5-70% ethanol, be placed in 100 DEG C of boiling water and heat 30min, gingko ginkgoic acid content is reduced to 22.4-172.2 μ g/g (butt) by 343.4 μ g/g (butt) originally.
Embodiment 12
Ginkgo powder obtained after above heat treatment and/or alcohol process, its color and luster, local flavor, rehydration etc. and the ginkgo powder no significant difference obtained without heat treatment and/or alcohol process.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (7)
1. reducing a method for Ginkgolic Acids in Fruits of Ginkgo biloba content, it is characterized in that, is heat-treat gingko and/or alcohol immersion treatment, to reach the object reducing its ginkgoic acid content.
2. method according to claim 1, is characterized in that, described gingko can be band shell or gingko of shelling.
3. method according to claim 1, is characterized in that, described heat treatment is that water-bath is directly heated, the heating of Hot-blast Heating, cylinder, the combination of any one or more in heating using microwave or infrared heating.
4. method according to claim 1, is characterized in that, alcohol is the one in ethanol, propyl alcohol.
5. method according to claim 1, is characterized in that, to the advanced row heat treatment of gingko alcohol immersion treatment again, or the heat treatment again of first alcohol immersion treatment.
6. method according to claim 1 or 5, is characterized in that, described heat treatment adopts water-bath directly to heat, heating-up temperature 50-100 DEG C, heat time 10-120min.
7. method according to claim 1 or 5, is characterized in that, described alcohol immersion treatment adopts alcohol immersion, concentration of alcohol 5-70%, soak time 1-12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510632731.2A CN105341628A (en) | 2015-09-29 | 2015-09-29 | Method for reducing content of ginkgolic acid in ginkgo seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510632731.2A CN105341628A (en) | 2015-09-29 | 2015-09-29 | Method for reducing content of ginkgolic acid in ginkgo seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341628A true CN105341628A (en) | 2016-02-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510632731.2A Pending CN105341628A (en) | 2015-09-29 | 2015-09-29 | Method for reducing content of ginkgolic acid in ginkgo seeds |
Country Status (1)
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| CN (1) | CN105341628A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901476A (en) * | 2016-04-28 | 2016-08-31 | 南京中医药大学 | Ginkgo toxicity removal method based on physical and enzymatic combination method |
| CN105918999A (en) * | 2016-05-16 | 2016-09-07 | 江苏大学 | Method for preparing whole ginkgo powder through microwave drying |
| CN105995687A (en) * | 2016-05-16 | 2016-10-12 | 江苏大学 | Whole ginkgo seed powder preparation method capable of reducing content of bilobol and ginkgolic acid |
| CN106578848A (en) * | 2016-12-05 | 2017-04-26 | 江南大学 | Method for efficiently reducing content of ginkgolic acid in ginkgo nut |
| CN106666336A (en) * | 2017-01-13 | 2017-05-17 | 江南大学 | Method for reducing toxic substances in ginkgo biloba |
| CN108094836A (en) * | 2017-12-27 | 2018-06-01 | 江南大学 | A kind of method for reducing hydrogen cyanide content in ginkgo and its product |
| CN108719749A (en) * | 2018-04-27 | 2018-11-02 | 浙江工业大学 | Method for removing ginkgolic acid in ginkgo |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901476A (en) * | 2016-04-28 | 2016-08-31 | 南京中医药大学 | Ginkgo toxicity removal method based on physical and enzymatic combination method |
| CN105901476B (en) * | 2016-04-28 | 2019-11-08 | 南京中医药大学 | The method for releasing gingko toxicity based on physics and enzymatic integrated processes |
| CN105918999A (en) * | 2016-05-16 | 2016-09-07 | 江苏大学 | Method for preparing whole ginkgo powder through microwave drying |
| CN105995687A (en) * | 2016-05-16 | 2016-10-12 | 江苏大学 | Whole ginkgo seed powder preparation method capable of reducing content of bilobol and ginkgolic acid |
| CN105995687B (en) * | 2016-05-16 | 2019-12-03 | 江苏大学 | A kind of full powder, preparation method thereof of gingko reducing ginkgol and ginkgo acid content |
| CN105918999B (en) * | 2016-05-16 | 2019-12-31 | 江苏大学 | Method for preparing whole ginkgo powder through microwave drying |
| CN106578848A (en) * | 2016-12-05 | 2017-04-26 | 江南大学 | Method for efficiently reducing content of ginkgolic acid in ginkgo nut |
| CN106578848B (en) * | 2016-12-05 | 2020-07-07 | 江南大学 | Method for efficiently reducing ginkgolic acid content in ginkgo nuts |
| CN106666336A (en) * | 2017-01-13 | 2017-05-17 | 江南大学 | Method for reducing toxic substances in ginkgo biloba |
| CN108094836A (en) * | 2017-12-27 | 2018-06-01 | 江南大学 | A kind of method for reducing hydrogen cyanide content in ginkgo and its product |
| CN108719749A (en) * | 2018-04-27 | 2018-11-02 | 浙江工业大学 | Method for removing ginkgolic acid in ginkgo |
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Application publication date: 20160224 |