CN105724985B - Juice modification method that is a kind of while delaying ascorbate degradation and removal heavy metal lead - Google Patents
Juice modification method that is a kind of while delaying ascorbate degradation and removal heavy metal lead Download PDFInfo
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- CN105724985B CN105724985B CN201610065751.0A CN201610065751A CN105724985B CN 105724985 B CN105724985 B CN 105724985B CN 201610065751 A CN201610065751 A CN 201610065751A CN 105724985 B CN105724985 B CN 105724985B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 75
- 229910001385 heavy metal Inorganic materials 0.000 title claims abstract description 28
- 230000015556 catabolic process Effects 0.000 title claims abstract description 16
- 238000006731 degradation reaction Methods 0.000 title claims abstract description 16
- 238000002715 modification method Methods 0.000 title claims abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title abstract description 38
- 229940072107 ascorbate Drugs 0.000 title abstract description 10
- 235000010323 ascorbic acid Nutrition 0.000 title abstract description 10
- 239000011668 ascorbic acid Substances 0.000 title abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 29
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 29
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 29
- 238000012545 processing Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000005119 centrifugation Methods 0.000 claims abstract description 9
- 230000003111 delayed effect Effects 0.000 claims abstract 2
- 241000894006 Bacteria Species 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
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- 235000015206 pear juice Nutrition 0.000 claims description 4
- 239000002504 physiological saline solution Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
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- 235000013948 strawberry juice Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 9
- 229930003268 Vitamin C Natural products 0.000 description 9
- 235000019154 vitamin C Nutrition 0.000 description 9
- 239000011718 vitamin C Substances 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
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- 238000007254 oxidation reaction Methods 0.000 description 4
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- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 229910021642 ultra pure water Inorganic materials 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 235000020971 citrus fruits Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000000120 microwave digestion Methods 0.000 description 2
- 229910017604 nitric acid Inorganic materials 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LHYQAEFVHIZFLR-UHFFFAOYSA-L 4-(4-diazonio-3-methoxyphenyl)-2-methoxybenzenediazonium;dichloride Chemical class [Cl-].[Cl-].C1=C([N+]#N)C(OC)=CC(C=2C=C(OC)C([N+]#N)=CC=2)=C1 LHYQAEFVHIZFLR-UHFFFAOYSA-L 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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
- 239000008280 blood Substances 0.000 description 1
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- 229940041514 candida albicans extract Drugs 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 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
- 230000029087 digestion Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 231100000567 intoxicating Toxicity 0.000 description 1
- 230000002673 intoxicating effect Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 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
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 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
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 239000006041 probiotic Substances 0.000 description 1
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- 239000012137 tryptone Substances 0.000 description 1
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Classifications
-
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of juice modification methods for delaying ascorbate degradation and removal heavy metal lead simultaneously, belong to technical field of food science.The method of the present invention is after lactobacillus plantarum CCFM8661 to be added to juice processing 36h or 3h, by primary simple centrifugation, the heavy metal lead removal rate in juice can be made up to 40.23% to 91.11%, and significantly delayed the ascorbate degradation of juice.The method of the present invention provides new approach and solution for heavy metal subduction in food and ascorbic protection.
Description
Technical field
The present invention relates to a kind of juice modification methods for delaying ascorbate degradation and removal heavy metal lead simultaneously, belong to
Technical field of food science.
Background technique
Lead is that one kind common are malicious heavy metal very much, widely distributed in the environment, the toxicity of lead and the shape of its compound
State is related with solubility, and the toxicity duration is long, is not easy to be discharged, and relates generally to hematopoiesis, angiocarpy, digestion, uropoiesis, immune etc. and is
System.It is not necessary to human body and growth of animal in the lead under any concentration and level.With the development of industry with pesticide
The case where use, lead contamination, gets worse.In developing countries such as China, Thailand, it is strong that lead poisoning has become a serious harm
The safety problem of health, and the risk of lead accumulation and poisoning is especially huge in some Special professional group bodies such as miner, welder, painter
Greatly.By the end of 2013, crowd's quantity that the whole world may be exposed in the excessively high air of lead tolerance, soil and water reached 1.2 hundred million,
The problem for having 80 national children to have blood lead concentration higher, being had become using lead as the heavy metal pollution of representative influences certain areas
The important environmental sanitation problem of development and human health.
The survey showed that, and the accumulation of heavy metal lead easily occurs for the fruits and vegetables such as strawberry, pears, citrus, tomato and cucumber, causes
Related fruit and vegetable product lead content is exceeded, constitutes threat to human health.And currently, being directed to the removal of lead element in fruits and vegetables not yet
It is excessively high there are cost or other harmful chemicals may be introduced to develop effective method, common ion exchange or chemical precipitation method
The risk of substance.Therefore, method that is a kind of simple and effectively removing lead in juice is developed, is a problem to be solved.Together
When, it is also seldom about the patent of content of beary metal and research in juice is removed using probiotics now.
In addition, a large amount of result of study shows that lead exposure will lead to the rising of body oxidative stress, oxygen is in turn resulted in
Change damage and relevant lesion tissue, this is also main intoxicating mechanism of the lead to body.Vitamin C can alleviate oxidation significantly
Stress level rises the illeffects to body, and ascorbic content can be dropped with the extension of storage time in juice
Solution can make consumer preferably fight Lead Toxicity by taking in juice if can enhance the oxidation resistance of juice.So
And fermentation strain can generate certain influence to ascorbic degradation rate.
Therefore, how juice is improved at the same delay ascorbate degradation and removal heavy metal lead, be at present urgently
Problem to be solved.
Summary of the invention
In order to overcome the above problem, appliable plant lactobacillus CCFM8661 (i.e. CGMCC NO.5494) of the present invention is developed
It is a kind of simply effectively to remove lead in juice and delay ascorbic degradation.
The present invention provides a kind of efficient modification method of juice, the improvement refers to while reducing ascorbate degradation rate
With the content of heavy metal lead in removal juice；The method is the addition lactobacillus plantarum CGMCC NO.5494 into juice
Processing, after treatment centrifugation removal thallus.
Lactobacillus plantarum CGMCC NO.5494, be inventor in previous work from China traditional fermented food cultured milk
Screened in wine to a lactobacillus plantarum (Lactobacillusplantarum) CCFM8661, exist on November 29th, 2011
China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection preservation, deposit number CGMCC
NO.5494。
In one embodiment of the invention, the processing is the lactobacillus plantarum CGMCC after addition activation
The bacterium mud of NO.5494 or bacteria suspension are to final concentration of 1.1 × 107To 1.7 × 107cfu/mL。
In one embodiment of the invention, the processing is the processing 36h or 3h at 37 DEG C.
In one embodiment of the invention, the method is specifically: lactobacillus plantarum CGMCC NO.5494 is activated
Afterwards, centrifuge washing is resuspended in physiological saline, then according to final concentration 1.1 × 107To 1.7 × 107The inoculum concentration of cfu/mL is added
In juice, 36h or 3h is handled at 37 DEG C, then 8000 × g is centrifuged 20min, takes supernatant, the juice after as improveing.
In one embodiment of the invention, the juice is strawberry, pear juice or orange blossom.
In one embodiment of the invention, the juice be by after fruit or vegetable cleaning, slice by 1:2w/v
Add water, juicing, centrifuging and taking supernatant, sterilizing obtain.
In one embodiment of the invention, the lead content for reducing juice is the heavy metal instigated in juice
Lead removal rate is up to 40% or more.
The present invention also provides a kind of methods of ascorbate degradation in alleviation juice, are that plant cream is added into juice
Bacillus CGMCC NO.5494 processing, after treatment pass through centrifugation removal thallus.
The processing is the bacterium mud or bacteria suspension of the lactobacillus plantarum CGMCC NO.5494 after addition activation, makes juice
In the bacteria concentration to 1.1 × 107To 1.7 × 107cfu/mL。
The processing is the processing 36h or 3h at 37 DEG C.
Beneficial effects of the present invention:
(1) the method for the present invention can improve the inoxidizability of juice simultaneously, effectively remove heavy metal lead, and improve juice
Flavor.According to the method for the present invention, through of short duration processing, the heavy metal lead in juice can be made to decline 40.23% to 58.91%；
Ferment after 36h, heavy metal lead in juice decline 69.14% to 91.11%, while it is significant must reduce ascorbate degradation rate,
Illustrate result time method processing, lead content significantly reduces in juice, while oxidation resistance is significantly improved, side of the present invention
Method is obviously improved flavor while improving the trophic level of juice simultaneously.
(2) lactobacillus plantarum that the present invention uses is to be included " to can be used for the bacterium of food in Ministry of Public Health's promulgation in 2010
Kind of list " food-grade microorganisms；
Specific embodiment
Bacterial strain activates and spread cultivation culture medium as MRS culture medium: MRS culture medium is known to those skilled in the art
Culture medium, it contains tryptone, yeast extract, glucose, sodium acetate, dibasic ammonium citrate, Tween 80, magnesium sulfate, manganese sulfate,
PH 6.2~6.4.
The preparation of juice: from Chinese Anhui, Hunan and the Jiangxi Province fairground San Chu purchase fresh strawberry, pears and citrus (table
1).It cleans, ultrapure water is added by 1:2w/v after slice, is squeezed using juice extractor tentatively to obtain juice.By juice in
10000 × g is centrifuged after twenty minutes, and 105 DEG C sterilize 10 minutes, and are sub-packed in sterile glass vials.
The relevant information of juice is used in 1 present invention of table
1 lactobacillus plantarum CCFM8661 of embodiment handles 3h
The lactobacillus plantarum CCFM8661 (i.e. lactobacillus plantarum CGMCC NO.5494) that glycerol tube freezes is seeded to MRS
After continuously activating for 2 generations in culture medium, expanded by 18h and cultivated, centrifugation obtains thallus and is resuspended in the physiological saline of sterilizing.It presses
107The bacteria suspension of CCFM8661 is added into 9 kinds of different juice by the additive amount of cfu/mL, separately sets the fruit of not inoculating lactic acid bacterium
Vegetable juice is as blank control.By juice after 37 DEG C of culture 3h, Standard Plate Count is carried out.Later with 8000 × g centrifugation 20
Minute, take juice supernatant.PH value is measured, and pure nitric acid is added, 20min is cleared up in microwave digestion system, obtained resolution
Liquid measures content of heavy metal lead using atomic absorption spectrometer.
As shown in table 2, after lactobacillus plantarum CCFM8661 processing 3h is added, under the pH value of juice occurs obviously
Drop, but do not find that significant rise occurs in the viable count in juice.From the result of table 3 it will be seen that the purchase of 9 classes is not in
Heavy metal lead is all detected in juice with area, it is dirty to show that the fruit and vegetable food in China is faced with more serious lead really
Dye problem.After lactobacillus plantarum CCFM8661 handles 3h, there is significant decline in the lead content in juice.In strawberry juice 1
The removal rate highest of lead, reaches 58.91%；And the removal rate of lead is minimum in sample orange blossom 3, reaches 40.23%.
Influence after 2 lactobacillus plantarum CCFM8661 of table processing 3h to pH in juice and viable count
Note: a, b indicate for pH or viable count, indicates between the group of different letters that there are significant difference (p < 0.05)
Influence after 3 lactobacillus plantarum CCFM8661 of table processing 3h to lead content in juice
Note: a, b indicate for lead content, indicates between the group of different letters that there are significant difference (p < 0.05)
2 lactobacillus plantarum CCFM8661 of embodiment fermentation 36h
The lactobacillus plantarum CCFM8661 (i.e. lactobacillus plantarum CGMCC NO.5494) that glycerol tube freezes is seeded to MRS
After continuously activating for 2 generations in culture medium, expanded by 18h and cultivated, centrifugation obtains thallus and is resuspended in the physiological saline of sterilizing.It presses
The bacteria suspension of CCFM8661 is added into 9 kinds of different juice by the additive amount of 107cfu/mL, separately sets the fruit of not inoculating lactic acid bacterium
Vegetable juice is as blank control.By juice after 37 DEG C of culture 3h, Standard Plate Count is carried out.Later with 8000 × g centrifugation 20
Minute, take juice supernatant.PH value is measured, and pure nitric acid is added, 20min is cleared up in microwave digestion system, obtained resolution
Liquid measures lead ion content using atomic absorption spectrometer.
It takes the juice of 20mL before and after the processing in the brown volumetric flask of 100mL, the acetic acid solution of 10mL is added, use is ultrapure
Water is settled to scale, mixes.It is centrifuged 10min under the conditions of 3000 × g, 4 DEG C, takes in 5mL supernatant and 10mL scale test tube, adds
The sodium ethylene diamine tetracetate solution, 0.5mL acetic acid solution, 1.25mL fast blue salts B solution for entering 0.3mL, are settled to quarter with ultrapure water
Degree mixes.20min is reacted at room temperature, measures absorbance at 420nm.And it is obtained in lower standard obtained by the same way
The Vitamin C content for obtaining test specimens calculates juice Vitamin C content according still further to following formula:
Juice Vitamin C content=(Vitamin C content × 100 in test specimens)/[volume of sample × (sample pretreating is total
Taken liquor capacity when volume/measurement) × 1000].
As shown in table 5, after lactobacillus plantarum CCFM8661 processing 36h is added, under the pH value of juice occurs significantly
Drop, and significantly rising occurs in viable count in juice, the viable count bacterium breakthrough 3 in every kind of juice sample ×
108cfu/mL.After handling 36h, there is significant decline (table 5) in content of heavy metal lead in juice, wherein weight in pear juice 3
The removal rate of metallic lead is high, reaches 91.11%；And the removal rate of heavy metal lead is minimum in sample orange blossom 3, reaches 69.14%.
Influence after 4 lactobacillus plantarum CCFM8661 of table processing 36h to pH in juice and viable count
Note: a, b indicate for pH or viable count, indicates between the group of different letters that there are significant difference (p < 0.05)
Influence after 5 lactobacillus plantarum CCFM8661 of table processing 36h to lead content in juice
Note: a, b indicate for lead content, indicates between the group of different letters that there are significant difference (p < 0.05)
As shown in table 6, after lactobacillus plantarum CCFM8661 handles 36h, the ascorbate degradation of most of juice is all obtained
Significant alleviation.If the Vitamin C content reduction amount of strawberry juice and pear juice 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.
6 lactobacillus plantarum CCFM8661 of table handles influence of the front and back 36h to juice Vitamin C content
Note: a, b, c indicate for Vitamin C content, indicates between the group of different letters that there are significant difference (p < 0.05)
Embodiment 1 shows that lactobacillus plantarum CCFM8661 can be used as a kind of good adsorbent of the heavy metal lead of food-grade
Agent is added in juice, it is only necessary to which the of short duration processing of 3h and primary simple centrifugation can be realized to heavy metal lead in juice
Efficiently removal.Meanwhile embodiment 2 the results show that if being fermented for a long time using the bacterial strain as leavening to juice,
Equally the removal rate of heavy metal lead can be made to reach 69% or more.With the progress of fermentation, pH is reduced in juice, may be right
Lactobacillus plantarum CCFM8661 adversely affects that (previous experiments are the results show that the bacterial strain exists to the adsorption capacity of heavy metal lead
PH be 6 when it is most strong to the adsorption capacity of lead), but in fermentation process meeting so that lactic acid bacterium number is significantly increased, in another party
Face can promote the absorption to heavy metal lead again.This may be lactobacillus plantarum CCFM8661 under 36h fermentation condition, heavy metal
Lead removal rate is higher than the major reason of the of short duration processing of 3h.In addition the lengthy fermentation of lactobacillus plantarum CCFM8661 can significantly delay
Ascorbic degradation, to improve the oxidation resistance of juice, this characteristic can enable that treated, and fruit and vegetable juice product is right
Oxidative damage caused by heavy metal lead provides preferably protection.Meanwhile the present invention also uses similar method, uses plant cream
Bacillus CCFM309 and LP1-9 bacterial strain improves juice, and the processing time is 36h and 3h, the results show that weight in juice
The removal rate of metallic lead is than using CCFM8661 bacterial strain of the invention to reduce about 35% or more, it is often more important that, this two plants controls
Bacterial strain substantially can not be up to realization to ascorbic protective effect.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (3)
1. a kind of efficient modification method of juice, which is characterized in that the improvement in the method refers to while reducing in juice
The content of harmful heavy metal lead has simultaneously effectively delayed ascorbic degradation；The method is the addition plant cream bar into juice
Bacterium CGMCC NO.5494 processing, after treatment pass through centrifugation removal thallus；The method is specifically: by lactobacillus plantarum
After CGMCC NO.5494 activation, it is centrifuged and is resuspended in physiological saline after washing, then according to final concentration 1.1 × 107To 1.7 ×
107The inoculum concentration of cfu/mL is added in juice, and 36h is handled at 37 DEG C, and then 8000 × g is centrifuged 20min, takes supernatant, i.e.,
For the juice after improvement；The juice is strawberry juice, pear juice or orange blossom.
2. the method according to claim 1, wherein the lead content for reducing juice is instigated in juice
The removal rate of heavy metal lead is up to 40% or more.
3. the method according to claim 1, wherein the processing can significantly reduce ascorbic degradation rate.
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| 缓解氧化应激乳酸菌的筛选、表征和功能评价研究;田丰伟;《中国博士学位论文全文数据库工程科技I辑》;20130415(第4期);摘要 |
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