CN105724985A - Fruit/vegetable juice improving method for retarding vitamin C degradation and removing heavy metal lead - Google Patents
Fruit/vegetable juice improving method for retarding vitamin C degradation and removing heavy metal lead Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 68
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- 229910001385 heavy metal Inorganic materials 0.000 title claims abstract description 30
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- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
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- RVPVRDXYQKGNMQ-UHFFFAOYSA-N lead(2+) Chemical compound [Pb+2] RVPVRDXYQKGNMQ-UHFFFAOYSA-N 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
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- 229940099596 manganese sulfate Drugs 0.000 description 1
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- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fruit/vegetable juice improving method for retarding vitamin C degradation and removing heavy metal lead, and belongs to the technical field of food science. The fruit/vegetable juice improving method comprises the following steps: adding lactobacillus plantarum CCFM8661 into fruit/vegetable juice to treat for 36 hours or 3 hours, and performing simple centrifugation once, thereby removing the heavy metal lead in the fruit/vegetable juice for 40.23-91.11% and remarkably retarding degradation of vitamin C of the fruit/vegetable juice. By adopting the fruit/vegetable juice improving method disclosed by the invention, novel ways and solving schemes are provided for removing heavy metals and protecting vitamin C in food.
Description
Technical field
The present invention relates to a kind of fruit and vegetable juice modification method delaying ascorbate degradation simultaneously and removing heavy metal lead, belong to technical field of food science.
Background technology
Lead is that one common are poison heavy metal very much, and it is widely distributed in the environment, and plumbous toxicity is relevant with the form of its compound and dissolubility, and the toxicity persistent period is long, not easily discharges, and relates generally to the systems such as hemopoietic, cardiovascular, digestion, urinary system, immunity.Lead under any concentration and level is not necessary to human body and growth of animal.Along with the use of industrial expansion and pesticide, the situation of lead contamination is day by day serious.In developing countries such as China, Thailand, lead poisoning has become the safety problem that a serious harm is healthy, and in some Special professional group bodies such as miner, welder, painter, plumbous accumulation and poisoning risk are particularly huge.By the end of 2013, crowd's quantity that the whole world is likely to be exposed in the too high air of lead tolerance, soil and water reaches 1.2 hundred million, there is the problem that 80 national children have blood lead concentration higher, become, with the heavy metal pollution that lead is representative, the important environmental health problem affecting certain areas development and human health.
The survey showed that, and the accumulation of heavy metal lead very easily occurs the fruit and vegerable such as Fructus Fragariae Ananssae, pears, Citrus, Fructus Lycopersici esculenti and Fructus Cucumidis sativi, causes that relevant fruit and vegetable product lead content exceeds standard, health is constituted threat.And at present, not yet develop effective method for the removal of lead element in fruit and vegerable, there is high cost or be likely to introduce the risk of other harmful chemicals in common ion exchange or chemical precipitation method.Therefore, develop and a kind of simply and effectively remove in fruit and vegetable juice plumbous method, be problem demanding prompt solution.Meanwhile, it is related to now utilize probiotic bacteria remove the patent of content of beary metal in fruit and vegetable juice and study also seldom.
It addition, substantial amounts of result of study shows, plumbous exposure can cause the rising of body oxidative stress level, in turn results in oxidative damage and relevant lesion tissue, and this is also the plumbous main intoxicating mechanism to body.Vitamin C can alleviate the oxidative stress level rising illeffects to body significantly, and ascorbic content can be degraded along with the prolongation of storage time in fruit and vegetable juice, if the oxidation resistance of fruit and vegetable juice can be strengthened, Ze Nengshi consumer resists Toxicity of Lead better by taking in fruit and vegetable juice.But ascorbic degradation rate can be produced certain impact by fermentation strain.
Therefore, how to improve delay ascorbate degradation simultaneously and remove heavy metal lead to fruit and vegetable juice, be the problem needing solution at present badly.
Summary of the invention
In order to overcome the problems referred to above, appliable plant lactobacillus CCFM8661 (i.e. CGMCCNO.5494) of the present invention, develop one and simply and effectively remove plumbous in fruit and vegetable juice and delay ascorbic degraded.
The invention provides a kind of efficient modification method of fruit and vegetable juice, described improvement refers to and reduces ascorbate degradation rate simultaneously and remove the content of heavy metal lead in fruit and vegetable juice；Described method is interpolation Lactobacillus plantarum CGMCCNO.5494 process in fruit and vegetable juice, and process terminates rear centrifugal segregation thalline.
Lactobacillus plantarum CGMCCNO.5494, be inventor in previous work from China traditional fermented food fermentation milk wine screening to a lactobacillus plantarum (Lactobacillusplantarum) CCFM8661, on November 29th, 2011 in China Committee for Culture Collection of Microorganisms's General Microbiological Culture preservation center preservation, its preserving number is CGMCCNO.5494.
In one embodiment of the invention, described process is that the bacterium mud of Lactobacillus plantarum CGMCCNO.5494 after adding activation or bacteria suspension are to final concentration of 1.1 × 107To 1.7 × 107cfu/mL。
In one embodiment of the invention, described process is process 36h or 3h at 37 DEG C.
In one embodiment of the invention, described method specifically: after Lactobacillus plantarum CGMCCNO.5494 is activated, centrifuge washing, be resuspended in normal saline, then according to final concentration 1.1 × 107To 1.7 × 107The inoculum concentration of cfu/mL adds in fruit and vegetable juice, processes 36h or 3h at 37 DEG C, and then the centrifugal 20min of 8000 × g, takes supernatant, be the fruit and vegetable juice after improvement.
In one embodiment of the invention, described fruit and vegetable juice is Fructus Fragariae Ananssae, Sucus Pyri or orange blossom.
In one embodiment of the invention, described fruit and vegetable juice is to add water by 1:2w/v after fruit or vegetable cleaning, section, squeezes the juice, centrifuging and taking supernatant, sterilizing obtain.
In one embodiment of the invention, the lead content of described reduction fruit and vegetable juice is to instigate the heavy metal lead clearance in fruit and vegetable juice to reach more than 40%.
The present invention also provides for a kind of alleviating the method for ascorbate degradation in fruit and vegetable juice, is interpolation Lactobacillus plantarum CGMCCNO.5494 processs in fruit and vegetable juice, and process passes through centrifugal segregation thalline after terminating.
Described process is the bacterium mud of Lactobacillus plantarum CGMCCNO.5494 after adding activation or bacteria suspension, makes in fruit and vegetable juice this bacteria concentration to 1.1 × 107To 1.7 × 107cfu/mL。
Described process is process 36h or 3h at 37 DEG C.
Beneficial effects of the present invention:
(1) the inventive method can improve the non-oxidizability of fruit and vegetable juice simultaneously, effectively remove heavy metal lead, and improves fruit and vegetable juice local flavor.According to the inventive method, through of short duration process, the heavy metal lead in fruit and vegetable juice can be made to decline 40.23% to 58.91%；After fermentation 36h, heavy metal lead in fruit and vegetable juice declines 69.14% to 91.11%, simultaneously notable must reduce ascorbate degradation rate, illustrate that result time method processes, in fruit and vegetable juice, lead content significantly reduces, oxidation resistance is significantly improved simultaneously, and the inventive method is obviously improved local flavor simultaneously and improves the trophic level of fruit and vegetable juice simultaneously.
(2) Lactobacillus plantarum that the present invention uses is included the food-grade microorganisms promulgating " can be used for the strain list of food " in Ministry of Public Health for 2010；
Detailed description of the invention
Bacterial strain activation and the culture medium that spreads cultivation are MRS culture medium: MRS culture medium is the culture medium that those skilled in the art know, it contains tryptone, yeast extract, glucose, sodium acetate, dibasic ammonium citrate, Tween 80, magnesium sulfate, manganese sulfate, pH6.2～6.4.
The preparation of fruit and vegetable juice: buy fresh strawberry, pears and Citrus (table 1) from China Anhui, Hunan and San Chu fairground, Jiangxi Province.Clean, press 1:2w/v after section and add ultra-pure water, use juice extractor to squeeze tentatively to obtain fruit and vegetable juice.By fruit and vegetable juice after 10000 × g is centrifugal 20 minutes, 105 DEG C of sterilizings 10 minutes, and be sub-packed in sterile glass vials.
Table 1 present invention uses the relevant information of fruit and vegetable juice
Embodiment 1 Lactobacillus plantarum CCFM8661 processes 3h
After Lactobacillus plantarum CCFM8661 (i.e. Lactobacillus plantarum CGMCCNO.5494) frozen for glycerol pipe is seeded in MRS culture medium continuously 2 generations of activation, by 18h amplification culture, centrifugal obtain thalline and be resuspended in the normal saline of sterilizing.By 107The bacteria suspension of CCFM8661 is added in 9 kinds of different fruit and vegetable juice by the addition of cfu/mL, separately sets the fruit and vegetable juice of not inoculating lactic acid bacterium as blank.After fruit and vegetable juice is cultivated 3h at 37 DEG C, carry out Standard Plate Count.It is centrifuged 20 minutes with 8000 × g afterwards, takes fruit and vegetable juice supernatant.Measuring pH value, and add pure nitric acid, clear up 20min in microwave digestion system, the digestion solution obtained uses atomic absorption spectrometer to measure content of heavy metal lead.
As shown in table 2, after adding Lactobacillus plantarum CCFM8661 process 3h, the pH value of fruit and vegetable juice all occurs in that and is decreased obviously, but does not find that significant rising occurs in the viable count in fruit and vegetable juice.From the result of table 3 it will be seen that 9 classes are bought all detects heavy metal lead in the fruit and vegetable juice of different regions, it was shown that the fruit and vegetable food of China is faced with comparatively serious lead contamination problem really.After Lactobacillus plantarum CCFM8661 processes 3h, the lead content in fruit and vegetable juice occurs in that significant decline.Clearance plumbous in Fructus Fragariae Ananssae juice 1 is the highest, reaches 58.91%；And clearance plumbous in sample orange blossom 3 is minimum, reach 40.23%.
Table 2 Lactobacillus plantarum CCFM8661 processes the impact after 3h on pH in fruit and vegetable juice and viable count
Note: a, b represent for pH or viable count, indicates and there is significant difference (p < 0.05) between the group of different letter
On the impact of lead content in fruit and vegetable juice after table 3 Lactobacillus plantarum CCFM8661 process 3h
Note: a, b represent for lead content, indicates and there is significant difference (p < 0.05) between the group of different letter
Embodiment 2 Lactobacillus plantarum CCFM8661 ferments 36h
After Lactobacillus plantarum CCFM8661 (i.e. Lactobacillus plantarum CGMCCNO.5494) frozen for glycerol pipe is seeded in MRS culture medium continuously 2 generations of activation, by 18h amplification culture, centrifugal obtain thalline and be resuspended in the normal saline of sterilizing.By the addition of 107cfu/mL, the bacteria suspension of CCFM8661 is added in 9 kinds of different fruit and vegetable juice, separately sets the fruit and vegetable juice of not inoculating lactic acid bacterium as blank.After fruit and vegetable juice is cultivated 3h at 37 DEG C, carry out Standard Plate Count.It is centrifuged 20 minutes with 8000 × g afterwards, takes fruit and vegetable juice supernatant.Measuring pH value, and add pure nitric acid, clear up 20min in microwave digestion system, the digestion solution obtained uses atomic absorption spectrometer to measure lead ion content.
Take 20mL and process the fruit and vegetable juice of front and back in the brown volumetric flask of 100mL, add the acetic acid solution of 10mL, be settled to scale with ultra-pure water, mixing.At 3000 × g, centrifugal 10min under 4 DEG C of conditions, take 5mL supernatant and in 10mL scale test tube, add the sodium ethylene diamine tetracetate solution of 0.3mL, 0.5mL acetic acid solution, 1.25mL fast blue salts B solution, be settled to scale with ultra-pure water, mixing.At room temperature react 20min, under 420nm, measure absorbance.And descend the Vitamin C content obtaining test specimens in the standard prepared by the same way, calculate fruit and vegetable juice Vitamin C content according still further to below equation:
Fruit and vegetable juice Vitamin C content=(in test specimens Vitamin C content × 100)/[volume of sample × (during sample pretreating cumulative volume/mensuration taken liquor capacity) × 1000].
As shown in table 5, after adding Lactobacillus plantarum CCFM8661 process 36h, the pH value of fruit and vegetable juice occurs in that significant decline, and in fruit and vegetable juice, viable count all occurs in that notable rising, and the viable count bacterium in every kind of fruit and vegetable juice sample breaks through 3 × 108cfu/mL.After treated 36h, in fruit and vegetable juice, content of heavy metal lead occurs in that significant decline (table 5), and wherein in Sucus Pyri 3, the clearance of heavy metal lead is high, reaches 91.11%；And the clearance of heavy metal lead is minimum in sample orange blossom 3, reach 69.14%.
Table 4 Lactobacillus plantarum CCFM8661 processes the impact after 36h on pH in fruit and vegetable juice and viable count
Note: a, b represent for pH or viable count, indicates and there is significant difference (p < 0.05) between the group of different letter
On the impact of lead content in fruit and vegetable juice after table 5 Lactobacillus plantarum CCFM8661 process 36h
Note: a, b represent for lead content, indicates and there is significant difference (p < 0.05) between the group of different letter
As shown in table 6, after Lactobacillus plantarum CCFM8661 processes 36h, the ascorbate degradation of most of fruit and vegetable juice is obtained for notable alleviation.If the Vitamin C content reducing amount of Fructus Fragariae Ananssae juice and Sucus Pyri is less than 10%, and space management group degradation amount reaches 25%；And the Vitamin C content of orange blossom improves about 2-4mg/100mL than space management group.
Table 6 Lactobacillus plantarum CCFM8661 processes the impact before and after 36h on fruit and vegetable juice Vitamin C content
Note: a, b, c represent for Vitamin C content, indicates and there is significant difference (p < 0.05) between the group of different letter
Embodiment 1 shows, Lactobacillus plantarum CCFM8661 can add in fruit and vegetable juice as the superior adsorbent of the heavy metal lead of a kind of food stage, it is only necessary to the of short duration process of 3h and once simply centrifugal, can realize efficiently the removing of heavy metal lead in fruit and vegetable juice.Meanwhile, the result of embodiment 2 shows, if fruit and vegetable juice being fermented for a long time as leaven by this bacterial strain, the equally possible clearance making heavy metal lead reaches more than 69%.Carrying out along with fermentation, in fruit and vegetable juice, pH reduces, the absorbability that Lactobacillus plantarum CCFM8661 heavy metal is plumbous may be adversely affected that (previous experiments result shows, this bacterial strain is the strongest to plumbous absorbability when pH is 6), but sweat can make lactic acid bacterium number significantly raised, the absorption that heavy metal is plumbous can be promoted again on the other hand.This is probably Lactobacillus plantarum CCFM8661 under 36h fermentation condition, and heavy metal lead clearance is higher than the major reason of the of short duration process of 3h.Additionally the lengthy fermentation of Lactobacillus plantarum CCFM8661 can significantly delay ascorbic degraded, thus improving the oxidation resistance of fruit and vegetable juice, this characteristic can enable process after the fruit and vegetable juice product heavy metal oxidative damage that causes of lead better protection is provided.Simultaneously; the present invention also adopts similar method; use Lactobacillus plantarum CCFM309 and LP1-9 bacterial strain that fruit and vegetable juice is improved; the process time is 36h and 3h; result shows; in fruit and vegetable juice, the clearance of heavy metal lead reduces about more than 35% than the CCFM8661 bacterial strain using the present invention, it is often more important that, this two strains control strain cannot reach realization substantially to ascorbic protective effect.
Although the present invention is with preferred embodiment openly as above; but it is not limited to the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can doing various changes and modification, therefore protection scope of the present invention should with being as the criterion that claims define.
Claims (10)
1. the efficient modification method of fruit and vegetable juice, it is characterised in that the improvement in described method refers to the content simultaneously reducing harmful heavy metal lead in fruit and vegetable juice and is effectively delayed ascorbic degraded；Described method is interpolation Lactobacillus plantarum CGMCCNO.5494 process in fruit and vegetable juice, and process passes through centrifugal segregation thalline after terminating.
2. method according to claim 1, it is characterised in that described process is the bacterium mud of Lactobacillus plantarum CGMCCNO.5494 after adding activation or bacteria suspension, makes in fruit and vegetable juice this bacteria concentration to 1.1 × 107To 1.7 × 107cfu/mL。
3. method according to claim 1, it is characterised in that described process is process 36h or 3h at 37 DEG C.
4. method according to claim 1, it is characterised in that described method specifically: after Lactobacillus plantarum CGMCCNO.5494 is activated, centrifugal and be resuspended in normal saline after washing, then according to final concentration 1.1 × 107To 1.7 × 107The inoculum concentration of cfu/mL adds in fruit and vegetable juice, processes 36h or 3h at 37 DEG C, and then the centrifugal 20min of 8000 × g, takes supernatant, be the fruit and vegetable juice after improvement.
5. method according to claim 1, it is characterised in that described fruit and vegetable juice is Fructus Fragariae Ananssae juice, Sucus Pyri or orange blossom.
6. method according to claim 1, it is characterised in that the lead content of described reduction fruit and vegetable juice is to instigate the clearance of heavy metal lead in fruit and vegetable juice to reach more than 40%.
7. method according to claim 1, it is characterised in that described process can significantly reduce ascorbic degradation rate.
8. alleviate the method for ascorbate degradation in fruit and vegetable juice for one kind, it is characterised in that described method is interpolation Lactobacillus plantarum CGMCCNO.5494 process in fruit and vegetable juice, and process passes through centrifugal segregation thalline after terminating.
9. method according to claim 8, it is characterised in that described process is the bacterium mud of Lactobacillus plantarum CGMCCNO.5494 after adding activation or bacteria suspension, makes in fruit and vegetable juice this bacteria concentration to 1.1 × 107To 1.7 × 107cfu/mL。
10. method according to claim 8, it is characterised in that described process is process 36h or 3h at 37 DEG C.
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| CN110089666A (en) * | 2019-05-16 | 2019-08-06 | 内蒙古大学 | A kind of lactobacillus plantarum and its exocellular polysaccharide |
| CN111053182A (en) * | 2019-12-04 | 2020-04-24 | 青岛农业大学 | Method for degrading forchlorfenuron serving as exogenous plant growth regulator in fresh fruit and vegetable juice |
| CN111197012A (en) * | 2018-11-17 | 2020-05-26 | 原生生物医学股份有限公司 | Novel lactobacillus plantarum, lactobacillus composition and use thereof for treating or preventing heavy metal-related diseases |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109745374A (en) * | 2017-11-08 | 2019-05-14 | 大江生医股份有限公司 | Green pears young fruit extract is for reducing heavy metal in blood and the purposes of promotion lung function |
| CN109745374B (en) * | 2017-11-08 | 2021-09-10 | 百岳特生物科技（上海）有限公司 | Use of green pear fruit extract for reducing heavy metals in blood |
| CN111197012A (en) * | 2018-11-17 | 2020-05-26 | 原生生物医学股份有限公司 | Novel lactobacillus plantarum, lactobacillus composition and use thereof for treating or preventing heavy metal-related diseases |
| CN110089666A (en) * | 2019-05-16 | 2019-08-06 | 内蒙古大学 | A kind of lactobacillus plantarum and its exocellular polysaccharide |
| CN110089666B (en) * | 2019-05-16 | 2024-01-12 | 内蒙古大学 | Lactobacillus plantarum and extracellular polysaccharide thereof |
| CN111053182A (en) * | 2019-12-04 | 2020-04-24 | 青岛农业大学 | Method for degrading forchlorfenuron serving as exogenous plant growth regulator in fresh fruit and vegetable juice |
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