CN106036317A - 一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法 - Google Patents
一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法 Download PDFInfo
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- CN106036317A CN106036317A CN201610404734.5A CN201610404734A CN106036317A CN 106036317 A CN106036317 A CN 106036317A CN 201610404734 A CN201610404734 A CN 201610404734A CN 106036317 A CN106036317 A CN 106036317A
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- asparagus
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- germinatus phragmitis
- lactobacillus paracasei
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Abstract
本发明公开了一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法，属于发酵型功能饮料加工领域。以芦笋全笋为原料，利用副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271进行发酵，显著提升了芦笋活性成分皂苷、黄酮和多糖溶出率，得到芦笋发酵原汁。与鲜榨芦笋汁相比，本发明方法使芦笋皂苷、黄酮和多糖溶出率分别提高至8.68倍、2.46倍和2.95倍。采用此芦笋发酵原汁为主要原料，添加银杏叶提取物、葛根提取物、三七提取物、山楂提取物的组合物，相互之间协同增效，大大增强了芦笋发酵制品的降血脂作用。本发明制品纯天然、无副作用，具有辅助降血脂的功能，可用于辅助治疗高血脂症、冠心病、动脉粥样硬化引起的其他心脑血管疾病。
Description
技术领域
本发明涉及一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法，属于发酵型功能饮料加工领域。
背景技术
随着人民生活水平的提高、生活节奏的加快以及不良生活方式的形成，高血脂症发病率逐年增高，且发病年龄有逐渐年轻化的趋势。高脂血症可引起动脉粥样硬化和血栓形成，是一种严重危害人们生命健康的常见病，尤其对易发病期的中老年人危害极大。从无症状的动脉粥样硬化到引发心脑血管疾病( 如心脏病或中风) 却只要短短的几分钟。因此预防高血脂症的发病，其意义重大。近年来，具有显著辅助降血脂作用且安全性高的保健功能食品越来越受到人们的欢迎。
芦笋（Asparagus officinalis Linn.）又名石刁柏、龙须菜，享有“蔬菜之王”的美称。《神农本草经》记载:“芦笋者，石刁柏也。百蔬之王，上品之上。久服，轻身益气延年”。芦笋不仅含有多种维生素和氨基酸及硒、钼、锰等微量元素，而且富含有多种活性成分，如芦笋黄酮、皂苷、多糖类物质，具有降血脂、降血糖和降血压、增强免疫力、抗氧化、抗癌等药理作用，常食有抗疲劳、延年益寿的作用。食用芦笋制品一个月后，高脂血病患者血清胆固醇、甘油三脂及β-脂蛋白均有不同程度下降，血脂三项指标下降的总效率达96%。动物实验表明高脂症小鼠喂养芦笋皮粉60d后，其血清总胆固醇（TC）和甘油三酯（TG）含量明显下降，高密度脂蛋白胆固醇（HDL-C）含量明显提高，低密度脂蛋白胆固醇（LDL-C）含量明显下降，表明芦笋皮有显著降血脂功效。
银杏叶为银杏科植物银杏（Ginkgo biloba L.）的树叶，银杏叶提取物含有黄酮类、萜内酯类、酚类、生物碱、微量元素和多种氨基酸等活性成分，被誉为“心血管保护神”，可显著调节血脂，减少血液粘稠，扩张血管，促进血液循环，增加脑血流量，有效预防和辅助治疗冠心病、心绞痛、高血压等疾病。
葛根为豆科葛属（Pueraria.DC）植物的肥大块根，《本草纲目》记载，葛根具有清热降火、滋阴补阳、生津止渴、开胃进食之功效。现代医学研究表明葛根主要活性成分包括：（1）异黄酮类，主要包括葛根素、大豆苷元（大豆素、大豆黄素）、大豆苷等；（2）葛根苷类， 主要包括葛根苷A、B、C 三种；（3）三萜皂苷类；（4）生物碱及其他化合物。近年来，大量科学研究揭示了葛根具有增加脑及冠状动脉血流量、降低血管阻力、收缩平滑肌、降血糖及解热等多种药理作用。
三七为五加科植物三七（Parmx notoginseng Burk. F. H. Chen）的干燥根和根茎。别名山膝、田三七、田漆、金不换等。性温，味甘、微苦，具有止血、散血、镇痛的功效。皂苷类物质是三七的主要活性成分，具有活血化瘀、扩张血管、促进血液新陈代谢、改善血液微循环等作用，适用于高血脂、心脑血管疾病、高血压等患者。
山楂为蔷薇科山楂属（Crataegus L .）植物，味酸、性温，具有消食化积、活血化瘀、散瘀行滞之功效。《本草纲目》：“化饮食，消肉积。”现代科学研究显示：山楂具有降血脂、降压、保护心肌缺血缺氧、抗动脉粥样硬化等保健作用。山楂总黄酮表现出显著的调血脂作用，对高脂血症所致大鼠血管功能损伤具有明显保护作用，能够显著降低高血脂大鼠血清中总胆固醇、甘油三酯和低密度脂蛋白胆固醇含量，升高大鼠血清中高密度脂蛋白胆固醇含量。
在我国的专利文献中有利用普通微生物发酵芦笋的食品配方，如CN 104012945 A和CN 103431467 B，都仅仅是利用普通添加的乳酸菌或酵母菌，这些微生物无明确的代谢产物及其保健作用，且会破坏芦笋特有的营养和活性成分，并存在芦笋提取物成本高、发酵活菌饮料稳定性差等缺陷。通过上述专利文献和非专利文献的检索，目前还没有发现利用内源微生物强化发酵芦笋原料，以新型芦笋发酵汁和药食同源的中草药为主要原料，制备的具有降血脂作用的芦笋发酵功能产品。
发明内容
本发明提供了一种能够改善睡眠质量的芦笋发酵饮品及其制备方法，首先发酵菌种选用了从健康芦笋中得到的功能微生物，代谢途径更适合芦笋发酵，大大提高了芦笋多糖、皂苷和黄酮的溶出率，显著提高芦笋活性成分的吸收和利用；其次，加入银杏叶提取物、葛根提取物、三七提取物、山楂提取物等组合物，相互之间协同增效，大大增强了芦笋发酵制品的降血脂作用。
本发明提供一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法，包括如下步骤：
(1)以新鲜芦笋为原料，接种副干酪乳杆菌（Lactobacillus paracasei）CICC6270和副干酪乳杆菌（Lactobacillus paracasei）CICC6271进行发酵，固液分离得新型芦笋发酵原汁；
(2)向芦笋发酵原汁中，加入银杏叶提取物、葛根提取物、三七提取物、山楂提取物的组合物，制备得到新型芦笋发酵功能饮品；
步骤（1）中所述的副干酪乳杆菌（Lactobacillus paracasei）CICC6270和副干酪乳杆菌（Lactobacillus paracasei）CICC6271，所述菌株的专利菌保藏号分别为CGMCCNO.12211和CGMCC NO.12212，保藏日期为2016年3月14日，保藏单位为中国微生物菌种保藏管理委员会普通微生物中心，保藏地址为北京市朝阳区北辰西路1号院3号；
步骤（1）中所述副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271体积配比为3:1～3:5，控制发酵温度为15～40℃，发酵时间为12～96 h；所述副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271采用基础种子培养基（添加50%芦笋汁和2%葡萄糖）37℃静置活化30 h。
步骤（2）中所述的银杏叶提取物、葛根提取物、三七提取物、山楂提取物与芦笋发酵原汁的质量体积百分比依次分别为0.05～0.2 %、0.02～0.3 %、0.01～0.2%、0.01～0.5%；
经动物功能试验证明，本发明产品具有降血脂的保健作用。本发明产品的食用量及食用方法是：以50 mL/瓶规格的产品为例，每日2 瓶，早晚各1瓶。
本发明方案的实施，至少具有以下优势：
根据本发明方法，首先发酵菌种选用了从健康芦笋中得到的功能乳酸菌，充分释放和保留芦笋营养及活性成分，显著提高了芦笋多糖、皂苷类和黄酮类活性成分的溶出率，显著提高芦笋活性成分的吸收和利用；其次，加入了具有降血脂作用的银杏叶提取物、葛根提取物、三七提取物、山楂提取物等组合物，相互之间协同增效，大大增强了芦笋发酵制品的降血脂作用。
具体实施方式
下面将结合具体实施例来进一步对本发明作详细描述，以使本发明的目的、技术方案和优点更加清楚。以下实施例仅仅用于举例说明，并不对本发明构成任何限制。
实施例1
称取10 g新鲜健康芦笋笋基，用无菌水冲洗，之后依次用70%乙醇，次氯酸钠溶液（2.5%有效Cl-），70%乙醇浸泡3min，5min，30s，再用无菌水淋洗6次，并于无菌条件下晾干，已实现表面灭菌的目的；将表面灭菌处理的样品置于无菌研钵中研磨成粉末，然后依次用无菌水稀释成浓度为10-1、10-2、10-3悬液。分别取200 μL涂布于添加30%芦笋汁的MRS平板上，每个处理三个平行，置于35℃培养2-3天。根据菌落形态（大小、形状、颜色、表面光泽度、边缘整齐度、透明度等），随机挑取平板上具有差异的代表性菌落，纯化后将其接种于相对应斜面培养基4 ℃保存备用。
经过功能筛选试验后，发酵菌种选用从健康芦笋中分离得到副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271，所述菌株的保藏号分别为CGMCC NO.12211和CGMCCNO.12212。
制备方法：
（1）首先将副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271分别用MRS活化培养，然后用基础种子培养基（50%芦笋汁和2%葡萄糖）培养，37℃静置培养20 h。选取新鲜全笋表面清洗、消毒，按1:2（质量比）比例加水破碎，经10目震荡筛过滤得芦笋全浆，灭菌，条件为105℃15min。冷却至室温后，CICC6270和CICC6271按体积比1:1接种，总接种量4 %，37℃培养，当pH稳定至3.6，还原糖含量低于0.3%时结束发酵，固液分离得到芦笋发酵原汁。
（2）由步骤（1）制备的芦笋发酵原汁与鲜榨芦笋汁活性物质成分含量的比较，采用硝酸铝显色法测定总黄酮含量，采用高氯酸显色法测定总皂苷含量，采用苯酚-浓硫酸显色法测定粗多糖含量，测定结果如下：
表1 芦笋发酵原汁和鲜榨芦笋汁活性物质含量的比较
如表1所示，与鲜榨芦笋汁相比，芦笋发酵原汁总皂苷、总黄酮和粗多糖的量分别约增加至8.68倍、2.46倍和2.95倍。
（3）芦笋发酵原汁 100 L
银杏叶提取物 50 g
葛根提取物 100 g
三七提取物 50 g
山楂提取物 100 g
由以上原料制备而成，然后经超高温瞬时杀菌，得到发明品1。
实施例2
制备方法：
（1）具体步骤同实施例1 中（1）。
（2）芦笋发酵原汁 100 L
银杏叶提取物 100 g
葛根提取物 100 g
三七提取物 50 g
山楂提取物 100 g
由以上原料制备而成，然后经超高温瞬时杀菌，得到发明品2。
实施例3
制备方法：
（1）首先将副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271分别用MRS活化培养，然后用基础种子培养基（30%芦笋汁和1%葡萄糖）培养，37℃静置培养30 h。选取新鲜全笋表面清洗、消毒，按1:3（质量比）比例加水破碎，经6目震荡筛过滤得芦笋全浆，灭菌，条件为100℃20 min。冷却至室温后，CICC6270和CICC6271按体积比1:1接种，总接种量2 %，37℃培养，当pH稳定至3.8，还原糖含量低于0.3%时结束发酵，固液分离，得到芦笋发酵原汁。
（2）芦笋发酵原汁 100 L
银杏叶提取物 80 g
葛根提取物 120 g
三七提取物 100 g
山楂提取物 80 g
由以上原料制备而成，然后经超高温瞬时杀菌，得到发明品3。
以上结合具体实施方式对本发明进行了说明，这些具体实施方式仅仅是示例性的，不能以此限定本发明的保护范围，本领域技术人员在不脱离本发明实质的前提下可以进行各种修改、变化或替换。因此，依照本发明所作的各种等同变化，仍属于本发明所涵盖的范围。
Claims (6)
1.一种具有辅助降血脂功能的芦笋发酵饮品及其制备方法，其特征在于，包括如下步骤：
（1）以新鲜芦笋为原料，接种副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271进行发酵，固液分离得新型芦笋发酵原汁；
（2）向芦笋发酵原汁中，加入银杏叶提取物、葛根提取物、三七提取物、山楂提取物的组合物，制备得到新型芦笋发酵功能饮品。
2.根据权利要求1所述的芦笋发酵饮品及其制备方法，其特征在于，步骤（1）中所述的副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271，专利菌种保藏号为CGMCC NO.12211和CGMCC NO.12212。
3.根据权利要求1所述的芦笋发酵饮品及其制备方法，其特征在于步骤（1）中所述副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271采用基础种子培养基（添加50%芦笋汁和2%葡萄糖），37℃静置培养，活化16-30 h。
4.根据权利要求1所述的芦笋发酵饮品及其制备方法，其特征在于，步骤（1）中所述副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271体积配比为3:1～3:5，控制发酵温度为15～40℃，发酵时间为12～96 h。
5.根据权利要求1所述的芦笋发酵饮品及其制备方法，其特征在于，步骤（2）中所述的银杏叶提取物、葛根提取物、三七提取物、山楂提取物与芦笋发酵原汁的质量体积百分比依次分别为0.05～0.2 %、0.02～0.3 %、0.01～0.2%、0.01～0. 5%。
6.权利要求1～5中任意一项所述的芦笋发酵饮品在制备降血脂的药品、食品或保健品中的用途。
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| CN111440835A (zh) * | 2020-04-03 | 2020-07-24 | 荣成市敬阳生物科技有限公司 | 一种从低值海洋生物下脚料中提取活性肽的方法 |
| CN111440835B (zh) * | 2020-04-03 | 2022-05-24 | 荣成海的故事调味食品有限公司 | 一种从低值海洋生物下脚料中提取活性肽的方法 |
| IT202100026282A1 (it) * | 2021-10-13 | 2023-04-13 | Alfasigma Spa | Surnatante fermentato e composizioni postbiotiche utili nella prevenzione e nel trattamento di malattie cardiovascolari |
| WO2023061978A1 (en) * | 2021-10-13 | 2023-04-20 | Alfasigma S.P.A. | Fermented supernatant and postbiotic compositions useful in the prevention and treatment of cardiovascular diseases. |
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