CN105876746A - Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves - Google Patents
Plant salt and method for extracting plant salt from suaeda salsa by hot extraction technology via synergy of ultrasonic waves and microwaves Download PDFInfo
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- 238000000605 extraction Methods 0.000 title claims abstract description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 11
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 11
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- 239000007788 liquid Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
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- 229910052785 arsenic Inorganic materials 0.000 claims description 4
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- 239000000463 material Substances 0.000 claims description 4
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 4
- 229910052753 mercury Inorganic materials 0.000 claims description 3
- 230000002195 synergetic effect Effects 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 229930003944 flavone Natural products 0.000 abstract description 2
- 235000011949 flavones Nutrition 0.000 abstract description 2
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 abstract description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract 1
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- 244000005700 microbiome Species 0.000 description 3
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000326334 Coniella diplodiella Species 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 241000235546 Rhizopus stolonifer Species 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
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- 150000001450 anions Chemical class 0.000 description 1
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- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- CXKWCBBOMKCUKX-UHFFFAOYSA-M methylene blue Chemical compound [Cl-].C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 CXKWCBBOMKCUKX-UHFFFAOYSA-M 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
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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)
Abstract
The invention provides a plant salt. The content of sodium in the plant salt is 15.26-15.55%, and the content of potassium in the plant salt is 3.4-3.6%. The invention further provides a method for extracting the plant salt from suaeda salsa through a hot extraction technology via the synergy of ultrasonic waves and microwaves. The method comprises the following steps of selecting raw materials and assisting hot extraction through synergy of the ultrasonic waves and the microwaves. The plant salt disclosed by the invention has the beneficial effects that the content of the sodium in the extracted plant salt is 15.26-15.55%, the content of the potassium is 3.4-3.6%, the content of Ca is 2660-2680 mg/kg, the content of Fe is 690-707 mg/kg, and the yield of the extracted plant salt is high and is 11.4-11.9%; the extracted plant salt has antioxidative activity, the content of flavone is 2.62-2.7 mg/g, and the whole antioxidative activity FRAP value is 0.7-0.89 mmol/100g.
Description
Technical field
The present invention relates to a kind of plant salt and the method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa, belong to plant salt extractive technique field.
Background technology
Plant salt refers to carry out extracting from plant organism, by purely physical flow process and technique, meet Cardia Salt and several mineral materials trace element group, various element ratio meet a kind of balance salt of human body requirement, Equilibrium of Trace Elements, function regulation and the metabolism of human body and health are had the Novel edible salt of certain promotion.
The feature of plant salt: 1. with plant as main source；The most natural Cardia Salt and natural balance salt；3. rich in multiple organic nutrient substance and bioactive ingredients；4. without any chemical substance during processing；5. the multiple disease caused mineral element group shortage or imbalance and related complication have certain auxiliary treatment and regulation effect, such as the curative effect clear and definite to diseases such as disease and complication such as sodium sensitive hypertension, type 2 diabetes mellitus, hyperlipidemia, cardiovascular disease, tumor and human body immune function obstacles.
Suaeda salsa, annual herb, is typically born on the saline-alkali wasteland of beach, desert lower, is a kind of typical salt-soda soil indicator plant；Suaeda salsa is one of herbaceous plant that salinity is the highest in the world, and total salt quantity is up to 4.54%.In anion, Cl-Account for the 47.14% of total salt, in cation, Mg2+Account for the 20.04% of total salt, outside this external fat, protein, the rich content of mineral, trace element and vitamin, it is adapted for plant salt production development.
The prior art extracting plant salt from Suaeda salsa has the disadvantage that
(1) plant salt extracted, sodium content and potassium content are relatively low；
(2) plant salt extracted, Ca content and Fe content are relatively low；
(3) plant salt extracted, yields poorly；
(4) plant salt extracted is relatively low without antioxidant activity or antioxidant activity.
Summary of the invention
For solving technical problem present in prior art, the present invention provides a kind of plant salt and the method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa, to realize following goal of the invention:
(1) plant salt that the present invention extracts, sodium content reaches 15.26-15.55%, and potassium content reaches 3.4-3.6%;
(2) plant salt that the present invention extracts, Ca content reaches 2660-2680 mg/kg, Fe content and reaches 690-707 mg/kg；
(3) plant salt that the present invention extracts, yield is high, and yield reaches 11.4-11.9%；
(4) plant salt that the present invention extracts, antioxidant activity is high.
For solving above-mentioned technical problem, the technical scheme that the present invention takes is as follows:
A kind of plant salt, described plant salt, sodium content is 15.26-15.55%, and potassium content is 3.4-3.6%.
The following is and the further of technique scheme is improved:
Described plant salt, Ca content is 2660-2680 mg/kg, and Fe content is 690-707 mg/kg.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa, described method, selection, ultrasound wave and microwave cooperating auxiliary hot dipping including raw material carry.
Described ultrasound wave and microwave cooperating auxiliary hot dipping carry, and Suaeda salsa and the solid-to-liquid ratio of ethanol water, for 1:16-19.
Described ultrasound wave and microwave cooperating auxiliary hot dipping carry, and Extracting temperature is 80-90 DEG C.
Described ultrasound wave and microwave cooperating auxiliary hot dipping carry, and extraction time, for 5-6.5h.
Described ethanol water, the percent by volume containing ethanol is 50%.
Described ultrasound wave and microwave cooperating auxiliary hot dipping carry, frequency be 2500MHz, power be the microwave of 12KW and frequency be 81KHz, power be 3.2KW ultrasonic synergistic under the conditions of extract.
Described material choice, in every gram of dry weight Suaeda salsa, potassium content is 0.0136g/g, and sodium content is 0.072g/g, and mercury content is 0.0010mg/kg, and arsenic content is 0.2164mg/kg, and lead content is 0.1258mg/kg.
Described method, also includes enzymolysis, described enzymolysis, and the dosage of cellulase is 0.6U/g, and the dosage of pectase is 20U/g.
Compared with prior art, the invention have the benefit that
(1) plant salt that the present invention extracts, sodium content is 15.26-15.55%, and potassium content is 3.4-3.6%;
(2) plant salt that the present invention extracts, Ca content is 2660-2680 mg/kg, and Fe content is 690-707 mg/kg；
(3) plant salt that the present invention extracts, yield is high, and yield is 11.4-11.9%；
(5) plant salt that the present invention extracts, has antioxidant activity, and flavones content is 2.62-2.7 mg/g, and total antioxidant activity FRAP value is 0.7-0.89 mmol/100g.
Detailed description of the invention
Hereinafter the preferred embodiments of the present invention are illustrated, it will be appreciated that preferred embodiment described herein is merely to illustrate and explains the present invention, is not intended to limit the present invention.
Embodiment
1
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa
Comprise the following steps:
(1) selection of raw material
Choose Suaeda salsa the growth young stem and leaf of earlier acquisition, the cob edible portion of seashore beach, measure each constituent content in every gram of dry weight Suaeda salsa, potassium content is 0.0136g/g, sodium content is 0.072g/g, mercury content is 0.0010mg/kg, arsenic content is 0.2164mg/kg, and lead content is 0.1258mg/kg.
(2) clean, naturally dry
By Suaeda salsa, cutting, a length of 5cm；Suaeda salsa 30g is put into container, adds water for cleaning, with 20KHZ ultrasonic cleaning 2 minutes under room temperature condition, then with 40KHZ ultrasonic cleaning 1 minute, Suaeda salsa surface attachments is cleaned up, is filtered to remove impurity；Naturally drying, dry weight and fresh weight are than for 1:2.5.
(3) pulverize
Being pulverized by dried Suaeda salsa, smashing fineness is 200 mesh.
(4) ultrasound wave and microwave cooperating auxiliary hot dipping carry
Suaeda salsa is put in hanging basket；Hanging basket being put into ultrasound wave and microwave cooperating strengthening outer circulating extracting tank, and throws in by weight percentage, Suaeda salsa and ethanol water solid-to-liquid ratio are 1:18-22, and the percent by volume wherein containing ethanol in ethanol water is 50%；
In ultrasound wave and microwave cooperating strengthening outer circulating extracting tank material frequency be 2500MHz, power be the microwave of 12KW and frequency be 81KHz, power be the ultrasonic synergistic strengthening outer circulating extracting of 3.2KW, Extracting temperature is 85 DEG C, extraction time is 5 hours, the extracting solution obtained injects high-order extracting solution storage tank, then strengthen outer circulating extracting tank to ultrasound wave and microwave cooperating and be passed through compressed air, the extracting solution remained in Suaeda salsa is blown to low level extracting solution storage tank, described compressed air pressure is 0.5～2MPa, and the time of being passed through is 10～60 minutes；By the extracting solution mixing in high-order extracting solution storage tank and low level extracting solution storage tank, obtain Suaeda salsa lixiviating solution, carry out next step enzymolysis processing.
(5) enzymolysis
Add cellulase and pectase carries out enzymolysis: in pot for solvent extraction, add cellulase and pectase, enzyme dosage is that enzyme is lived and the mass ratio of Suaeda salsa lixiviating solution, the dosage of its cellulase is 0.6U/g, the dosage of pectase is 20U/g, hydrolysis temperature is 50 DEG C, pH is 4.8, and enzymolysis time is 120min, obtains Suaeda salsa enzymolysis solution.
(6) decolouring
Suaeda salsa enzymolysis solution being heated to 80 DEG C, crosses activated-charcoal column while hot, activated-charcoal column height 72cm, coutroi velocity is 30ml/min, obtains the Suaeda salsa extracting solution after decolouring；Described activated carbon, particle diameter is 1.5mm, iodine number 1200mg/g, methylene blue value 115mg/g, and microporosity reaches 95.2%, and intensity is 99.1%, and Penetrating curve is 120%, moisture content 2.1%, ash 1.6%, bulk density 400g/L, specific surface area are 1400m2/ g, average pore size is 2.5-2.7nm.
(7) removing heavy metals
Adding biological adsorption agent in Suaeda salsa extracting solution after decolouring, addition is 0.2～0.6%, and temperature controls at 36～40 DEG C, and 90rpm stirs 20～24 hours；
Described biological adsorption agent includes chitosan 8～10 parts, Algin 4～5 parts, microorganism formulation 2～3 parts；
Described microorganism formulation includes bread mold 5 × 108Individual/g, white rot shield shell mould 2 × 108Individual/g, Aureobasidium pullulans 3 × 108Individual/g, Pichia sp. 7 × 108Individual/g；Mentioned microorganism is cultivated by strain cultural method routinely respectively and is prepared；
Described bread mold (Rhizopus nigricans) culture presevation number is ACCC31509；White rot shield shell mould (Coniothyrium diplodiella) culture presevation number is ACCC36140；Aureobasidium pullulans (Aureobasidium pullulans) culture presevation number is CICC40333；Pichia sp. (Pichia sp.) culture presevation number is ACCC21015；Above-mentioned strain is all from commercially available.
(8) filter, be spray-dried
It is filtrated to get Suaeda salsa plant salt extracting solution, soluble solid content about 5%；It is spray-dried, inlet temperature 180 DEG C, leaving air temp 90 DEG C, nebulizer frequency 400Hz, obtains plant salt finished product.
Embodiment
2
Solid-to-liquid ratio single factor analysis is tested
Use the method described in embodiment 1 to extract plant salt, only change Suaeda salsa and the solid-to-liquid ratio of ethanol water in step (4), carry out single factor analysis experiment
The solid-to-liquid ratio single factor analysis experiment of table 1 Suaeda salsa and ethanol water
The composition of the plant salt of table 2 solid-to-liquid ratio single factor analysis experiment preparation
The dry weight of the weight/Suaeda salsa of yield=plant salt
Being tested by above-mentioned single factor analysis, embodiment 5 and embodiment 6 are preferred embodiments, i.e. Suaeda salsa and the solid-to-liquid ratio of ethanol water, preferably 1:16-19 in step (4)；
Embodiment
9
Extracting temperature single factor analysis is tested
Use the method described in embodiment 1 to extract plant salt, only change the Extracting temperature in step (4), carry out single factor analysis experiment；
Table 3 Extracting temperature single factor analysis is tested
The composition of the plant salt of table 4 Extracting temperature single factor analysis experiment preparation
Being tested by said extracted temperature single factor analysis, embodiment 12 and embodiment 13 are preferred embodiments, i.e. Extracting temperature in step (4), preferably 80-90 DEG C；
Embodiment
15
Extraction time single factor analysis is tested
Use the method described in embodiment 1 to extract plant salt, only change the extraction time in step (4), carry out single factor analysis experiment
Table 5 extraction time single factor analysis is tested
The composition of the plant salt of table 6 extraction time single factor analysis experiment preparation
Tested by said extracted time single factor analysis, preferably go out the extraction time in embodiment 18 and embodiment 19, i.e. step (4), preferably 5-6.5h.
Embodiment
21-
Embodiment
23
Use the method extracting plant salt described in embodiment 1, only change Suaeda salsa and the solid-to-liquid ratio of ethanol water, Extracting temperature, extraction time in step (4)；Change into: use above-mentioned single factor analysis to test the parameter preferably gone out, i.e. Suaeda salsa and the solid-to-liquid ratio of ethanol water, preferably 1:16-19 in step (4)；Extracting temperature in step (4), preferably 80-90 DEG C；I.e. extraction time in step (4), preferably 5-6.5h, carries out the extraction experiment of plant salt.
The nutritive index of the plant salt that table 7 embodiment 21-23 is extracted
Plant salt prepared by the present invention, does not detect hydrargyrum, arsenic, lead heavy metal；
Unless specifically indicated, ratio of the present invention is mass ratio, described percent, is mass percent.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, although the present invention being described in detail with reference to previous embodiment, for a person skilled in the art, technical scheme described in foregoing embodiments still can be modified by it, or wherein portion of techniques feature is carried out equivalent.All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (10)
1. a plant salt, it is characterised in that: described plant salt, sodium content is 15.26-15.55%, and potassium content is 3.4-3.6%.
A kind of plant salt the most according to claim 1, it is characterised in that: described plant salt, Ca content is 2660-2680 mg/kg, and Fe content is 690-707 mg/kg.
3. one kind uses the method that ultrasound wave and the hot extracting technology of microwave cooperating extract plant salt from Suaeda salsa, it is characterised in that: described method, selection, ultrasound wave and microwave cooperating auxiliary hot dipping including raw material carry.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterized in that: described ultrasound wave and microwave cooperating auxiliary hot dipping carry, Suaeda salsa and the solid-to-liquid ratio of ethanol water, for 1:16-19.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterised in that: described ultrasound wave and microwave cooperating auxiliary hot dipping carry, and Extracting temperature is 80-90 DEG C.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterised in that: described ultrasound wave and microwave cooperating auxiliary hot dipping carry, and extraction time, for 5-6.5h.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 4, it is characterised in that: described ethanol water, the percent by volume containing ethanol is 50%.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterized in that: described ultrasound wave and microwave cooperating auxiliary hot dipping carry, frequency be 2500MHz, power be the microwave of 12KW and frequency be 81KHz, power be 3.2KW ultrasonic synergistic under the conditions of extract.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterized in that: described material choice, in every gram of dry weight Suaeda salsa, potassium content is 0.0136g/g, sodium content is 0.072g/g, mercury content is 0.0010mg/kg, arsenic content is 0.2164mg/kg, and lead content is 0.1258mg/kg.
A kind of method using ultrasound wave and the hot extracting technology of microwave cooperating to extract plant salt from Suaeda salsa the most according to claim 3, it is characterized in that: described method, also include enzymolysis, described enzymolysis, the dosage of cellulase is 0.6U/g, and the dosage of pectase is 20U/g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692165A (en) * | 2017-10-30 | 2018-02-16 | 潍坊友容实业有限公司 | A kind of Suaeda salsa biogenic salt and Betacyanins synthesis preparation method |
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| CN102551028A (en) * | 2012-03-01 | 2012-07-11 | 山东凯尔海洋生物科技有限公司 | Method for preparing suaeda salsa biogenetic salt |
| CN105037377A (en) * | 2015-07-30 | 2015-11-11 | 潍坊友容实业有限公司 | Extraction preparation method for sodium ferrous chlorophyllin and sodium ferrous chlorophyllin prepared through extraction preparation method |
| CN105027877A (en) * | 2015-06-23 | 2015-11-11 | 潍坊友容实业有限公司 | Method for planting Suaeda salsa on medium-low-arsenic saline and alkaline land and extracting plant salts |
| CN105124521A (en) * | 2015-07-30 | 2015-12-09 | 潍坊友容实业有限公司 | Method for extracting health-care plant salt from sea asparagus and suaeda salsa |
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