CN106721778A - A kind of bamboo leaf beverage and preparation method thereof - Google Patents
A kind of bamboo leaf beverage and preparation method thereof Download PDFInfo
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- CN106721778A CN106721778A CN201611027895.3A CN201611027895A CN106721778A CN 106721778 A CN106721778 A CN 106721778A CN 201611027895 A CN201611027895 A CN 201611027895A CN 106721778 A CN106721778 A CN 106721778A
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- bamboo
- leaf
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- flavone
- pure water
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- 239000011425 bamboo Substances 0.000 title claims abstract description 127
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 125
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 125
- 241001330002 Bambuseae Species 0.000 title claims abstract description 125
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 125
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229930003944 flavone Natural products 0.000 claims abstract description 43
- 235000011949 flavones Nutrition 0.000 claims abstract description 43
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 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 claims abstract description 31
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 12
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 208000024172 Cardiovascular disease Diseases 0.000 claims abstract description 5
- 230000002265 prevention Effects 0.000 claims abstract description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract 4
- 239000002304 perfume Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 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 description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 claims description 4
- 244000092524 Sinocalamus latiflorus Species 0.000 claims description 4
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000003480 eluent Substances 0.000 claims description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 4
- 239000010931 gold Substances 0.000 claims description 4
- 229910052737 gold Inorganic materials 0.000 claims description 4
- 239000010978 jasper Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003208 petroleum Substances 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 235000006708 antioxidants Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 20
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 13
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000452 restraining effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 150000002926 oxygen Chemical class 0.000 abstract description 3
- 230000002000 scavenging effect Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 150000002213 flavones Chemical class 0.000 description 12
- 235000019441 ethanol Nutrition 0.000 description 10
- 238000002835 absorbance Methods 0.000 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 9
- -1 phenolic acid compound Chemical class 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 235000005493 rutin Nutrition 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 150000004056 anthraquinones Chemical class 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- KNMNNEPMKDJBDW-UHFFFAOYSA-N n-[2-(3,4-dimethoxyphenyl)ethyl]-1-(2,6-dimethylphenoxy)propan-2-amine;hydrochloride Chemical compound Cl.C1=C(OC)C(OC)=CC=C1CCNC(C)COC1=C(C)C=CC=C1C KNMNNEPMKDJBDW-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Chemical class CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 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
- 230000031018 biological processes and functions Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of bamboo leaf beverage and preparation method thereof, the beverage is made up of bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, D sodium isoascorbates and pure water, and the mass percent of each component is：Bamboo leave flavone 40 60%, white granulated sugar 5 10%, HFCS 3 9%, lemon inspissated juice 0.05 0.2%, D sodium isoascorbates 0.005 0.02%, balance of pure water.Beverage of the invention is of high nutritive value, and with antioxidation activity effect, in good taste, unique flavor integrates health nutrient, with raising immunity of organisms, restraining and sterilizing bacteria, anti-inflammatory, detumescence, reducing blood lipid and scavenging activated oxygen, the effects such as prevention of cardiovascular disease.The inventive method manufacture craft is simple, and easy to operate, low cost, industrialization level is high.
Description
Technical field：
It is the healthy beverage of raw material more particularly to containing bamboo-leaves flavones the invention belongs to food and drink and manufacture field, and
Its preparation method.
Background technology：
In recent years other active materials beneficial to human body, including flavonoid are found that in bamboo extractive again
Thing, phenolic acid compound, alkaloid, bioactive polysaccharide, amino acid peptides, Anthraquinones, terpene lactone etc., wherein flavonoids
Thing, phenolic acid compound, anthraquinone analog compound, terpene lactone and alkaloid etc. suffer from stronger biological action.People
The active ingredients such as presence and its bioactivity, bioactive polysaccharide to flavone compound in bamboo extractive compare concern,
Flavone compound has the functions such as restraining and sterilizing bacteria, anti-inflammatory, detumescence, reducing blood lipid and scavenging activated oxygen, by people's
Pay attention to extensively and study.Some Flavonoids extracts have obtained certain application in food, medicine and cosmetics.
The active ingredient and its application present situation of bamboo extractive are solved to rationally using significant with exploitation bamboo industry.But with bamboo
The beverage that leaf flavones is formulated for raw material, currently available technology has not been reported.
The content of the invention：
It is an object of the invention to provide a kind of bamboo leaf beverage and preparation method thereof, there is provided one kind is of high nutritive value, have
Antioxidation activity is acted on, and in good taste, unique flavor integrates health nutrient, with raising immunity of organisms, restraining and sterilizing bacteria,
The beverage of the effects such as anti-inflammatory, detumescence, reducing blood lipid and scavenging activated oxygen, prevention of cardiovascular disease, while providing manufacture craft
Simply, it is easy to operate, low cost, the method for industrialization level making beverage high.
In order to realize above-mentioned purpose of the invention, the invention provides following technical scheme：
A kind of bamboo leaf beverage, the beverage is by bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, the different Vitamin Cs of D-
Sour sodium and pure water are constituted, and the mass percent of each component is：Bamboo leave flavone 40-60%, white granulated sugar 5-10%, HFCS
3-9%, lemon inspissated juice 0.05-0.2%, D-araboascorbic acid sodium 0.005-0.02%, balance of pure water.
A kind of bamboo leaf beverage as mentioned, wherein described bamboo leave flavone is fragrant by wild dragon bamboo, gold jasper, tasselled
Bamboo, sinocalamus latiflorus, sweet imperial bamboo, oil strangle the general flavone extracted in bamboo.
A kind of bamboo leaf beverage as mentioned, wherein described bamboo leave flavone is oil strangle bamboo with tasselled perfume bamboo extraction it is total
Flavones.
A kind of bamboo leaf beverage, the beverage is by bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, the different Vitamin Cs of D-
Sour sodium and pure water are constituted, and the mass percent of each component is：Bamboo leave flavone 40-60%, white granulated sugar 5-10%, HFCS
3-9%, lemon inspissated juice 0.05-0.2%, D-araboascorbic acid sodium 0.005-0.02%, balance of pure water, the bamboo leaf beverage
It is obtained by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；By leaf of bamboo powder
It is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:20-30 ratios are placed in conical flask, in 50 DEG C of ultrasonic extractions
2h, it is continuous 2-3 times；By leaching liquor filtering removal bamboo slag, petroleum ether extraction, layering of the extract solution with 3 times are left, remove upper strata
Liquid, macroreticular resin D101 purifying is crossed by subnatant, is eluted with 70% alcohol-water, collects eluent, and depressurized at 50-80 DEG C
It is concentrated to dryness to obtain bamboo leaf flavone.
Then by above-mentioned bamboo extractive and pure water by 1: 5-1: 10 quality than water boiling and extraction 1 hour, filtering is closed
And filtrate, obtain the juice containing bamboo leaf flavone；
(2) juice containing bamboo leaf flavone for obtaining step (1) and other raw materials mixing preparation in proportion, stirring is equal
Even, heating is boiled, and cooling, plus pure water is settled to required output, is filtered, filling, and sterilizing is made finished product.
According to a kind of described bamboo leaf beverage, wherein sterilizing in step (2) in the preparation method of the described bamboo leaf beverage
Temperature is 90-100 DEG C, and sterilization time is 20-50 minutes.
A kind of application of the described bamboo leaf beverage in the medicine for preparing prevention of cardiovascular disease.
A kind of application of the described bamboo leaf beverage in the medicine for preparing antioxidant.
Apply as mentioned, wherein described leaf of bamboo concentration is formulated as 6mg/ml.
Apply as mentioned, wherein described tasselled perfume bamboo strangles bamboo leaf of bamboo concentration and is formulated as 6mg/ml with oil.
Compared with the existing, beverage of the invention is of high nutritive value, and with antioxidation activity effect, in good taste, local flavor is only
Spy, integrates health nutrient, and with immunity of organisms is improved, restraining and sterilizing bacteria, anti-inflammatory, detumescence, reducing blood lipid and removing oxygen are certainly
By base, the effects such as prevention of cardiovascular disease.The inventive method manufacture craft is simple, and easy to operate, low cost, industrialization level is high.
Brief description of the drawings：
The standard curve of Fig. 1 rutins；
Flavones content in 6 kinds of leaf of bamboves of Fig. 2；
6 kinds of bamboo antioxidation activities of Fig. 3 compare；
Fig. 4 oil strangles bamboo antioxidation activity；
The antioxidation activity of Fig. 5 tasselled perfume bamboo.
Specific embodiment：
Below in conjunction with the accompanying drawings, essentiality content of the invention is further illustrated with specific embodiment of the invention, but simultaneously
The present invention is not limited with this.
Embodiment 1：
Selection raw material：
Choose wild dragon bamboo, gold jasper, tasselled perfume bamboo, sinocalamus latiflorus, sweet imperial bamboo, You Lezhu, 6 kinds of different leaf of bamboves, by surveying
Determine its flavones content, determine its antioxidation activity to choose the optimum leaf of bamboo to prepare beverage.
Instrument and equipment：Ultrasonic extractor, 7200 type spectrophotometers
Experimental technique：
The preparation of chromocor extract in the leaf of bamboo：Take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain
To leaf of bamboo powder；Leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:20-30 ratios are placed in taper
It is continuous 2-3 times in 50 DEG C of ultrasonic extraction 2h in bottle；By leaching liquor filtering removal bamboo slag, the petroleum ether that extract solution is with 3 times is left
Extraction, layering, remove upper liquid, and subnatant is crossed into macroreticular resin D101 purifying, are eluted with 70% alcohol-water, collect eluent,
And dry bamboo leaf flavone is concentrated under reduced pressure at 50-80 DEG C.
The measure of flavones total content：
The measure of standard curve：
Accurately weigh dried rutin standard items 19.7mg, molten 30% ethanol dissolves constant volume in 100mL volumetric flasks,
Obtain the rutin standard liquid of 0.197mgmL-1.With pipette respectively precision measure rutin titer 1,2,4,8,12,16,
20mL is placed in 50mL volumetric flasks, and 25mL is supplemented to 30% ethanol, adds 2.5mL NaNO2 (5%) solution to shake up, and is placed
2.5mL A (l NO3) 3 (10%) solution is added after 6min, 12.5mLNaOH (1molL-1) solution is added after 6min, used
30% ethanol solution constant volume, after colour developing 10min, with reagent blank as reference, at wavelength 510nm, carries out colorimetric estimation, according to
Measurement result draws standard curve, obtains equation of linear regression：Y=0.998x-0.001 (Y is absorbance, and X is concentration) R2=
0.998 range of linearity：0.0394mg/ml~0.0788mg/ml.
The measure of sample flavones：
The bamboo-leaves flavones constant volume liquid 3ml for taking after purification is placed in 6 50mL volumetric flasks, and 25mL is supplemented to 30% ethanol,
Add 2.5mL NaNO2 (5%) solution to shake up, add 2.5mL Al (NO3) 3 (10%) solution after placing 6min, after 6min again
12.5mL NaOH (1molL-1) solution is added, is ginseng with reagent blank after colour developing 10min with 30% ethanol solution constant volume
Than, at wavelength 510nm, colorimetric estimation light absorption value A is carried out, containing for flavones is calculated by regression equation Y=0.998x-0.001
Amount.Six groups of flavones content is measured all in linear scope.
The assay of the different bamboo-leaves flavones of table 1
Antioxidative Activity Determination：
Its antioxidation activity is determined with DPPH methods.This method is that have single electron according to DPPH free radicals, is had at 517nm
The last one absorbs, and its alcoholic solution is in the characteristic of purple.When havingFree radical scavengerIn the presence of, make it due to being matched with its single electron
Absorption fades away, the electron amount that its fading extent receives with it intoQuantitative relationship, thus available spectrophotometer carries out soon
The quantitative analysis of speed.
Configuration concentration is 1 × 10-4The DPPH ethanol solutions of mol/ml.Take sample solution 6ml and 6ml after constant volume
DPPH solution mixing, place 30min, with 80% ethanol return to zero, mensuration absorbance is designated as A at 517nmi, with method 6ml solvents
+6ml.The solvent that DPPH solution mixes mensuration absorbance Ac, 6ml sample solution+6ml mixes survey absorbance Aj.(described in above-mentioned
Solvent is 80% ethanol), calculate free radical scavenging activity IP%=[1- (A according to formulai-Aj)/Ac] A in × 100. formulasjFor
Contribution of the sample itself to absorbance, Ac absorbs in itself for DPPH, AiSample is to the absorption values after DDPH effects.Use this method
6 kinds of antioxidation activities of the leaf of bamboo are measured.Ac values measure 0.544
2. 6 kinds of leaf of bamboo A of tableiValue
3. 6 kinds of leaf of bamboo A of tablejValue
4. 6 kinds of leaf of bamboo IP values of table
Conclusion：
Can be obtained by Fig. 2 and Fig. 3, oil Le bamboo is higher than other several groups contents with the flavones content of tasselled perfume bamboo, anti-oxidant
Property is also than other several groups good.Therefore the present invention have chosen oil Le bamboo and carry out grinding for further antioxidation activity with tasselled perfume bamboo
Study carefully.
Tasselled perfume bamboo strangles the various concentrations Antioxidative Activity Determination of bamboo with oil：
1.25ml, 2.5ml, 8ml, 12.5ml oil have been taken respectively has strangled the fragrant bamboo constant volume of bamboo and tasselled in the volumetric flask of 25ml,
With 1mg/ml, 2mg/ml, 6mg/ml, 10mg/ml solution.Configuration concentration is 1 × 10-4The DPPH absolute ethyl alcohols of mol/ml
Solution.Take the sample solution after constant volume and take 3ml respectively and mix with the DPPH solution of 3ml, place 30min, returned to zero with 80% ethanol,
Mensuration absorbance is designated as A at 517nmi, with method 3ml solvents+3ml.It is molten that DPPH solution mixes mensuration absorbance Ac, 3ml sample
The solvent of liquid+3ml is mixed surveys absorbance Aj.(above-mentioned described solvent is 80% ethanol), free radical is calculated according to formula
Clearance rate IP%=[1- (Ai-Aj)/Ac]×100.
A in formulajContribution for sample itself to absorbance, Ac absorbs in itself for DPPH, AiSample is to the suction after DDPH effects
Luminosity numerical value.
2 kinds of leaf of bamboves its 4 kinds of antioxidation activities of concentration have been measured with this method.Ac values measure 0.673
5. 4 kinds of concentration oil of table strangle the A of bambooiValue
6. 4 kinds of concentration oil of table strangle the A of bamboojValue
7. 4 kinds of concentration oil of table strangle the IP values of bamboo
8. 4 kinds of A of concentration tasselled perfume bamboo of tableiValue
9. 4 kinds of A of concentration tasselled perfume bamboo of tablejValue
10. 4 kinds of IP values of concentration tasselled perfume bamboo of table
Interpretation of result：
By Fig. 4, Fig. 5 can be seen that antioxidation activity is raised with the rising of concentration, will be tended towards stability when reaching 6mg/ml.
Now antioxidation activity is best.
Tasselled perfume bamboo strangles the various concentrations Antioxidative Activity Determination of bamboo with oil：
1.25ml, 2.5ml, 8ml, 12.5ml oil are taken respectively and strangles the fragrant bamboo constant volume of bamboo and tasselled in the volumetric flask of 25ml, match somebody with somebody
Obtain the solution of 1mg/ml, 2mg/ml, 6mg/ml, 10mg/ml.
Embodiment 2：
Bamboo leaf beverage, by bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, D-araboascorbic acid sodium and pure
Water is constituted, and the mass percent of each component is：Bamboo leave flavone 40-60%, white granulated sugar 5-10%, HFCS 3-9%, lemon
Inspissated juice 0.05-0.2%, D-araboascorbic acid sodium 0.005-0.02%, balance of pure water, the bamboo leaf beverage is by following methods
It is obtained：
(1) wild dragon bamboo, gold jasper, tasselled perfume bamboo, sinocalamus latiflorus, sweet imperial bamboo, the fresh leaf of bamboves of You Lezhu are taken, is cleaned, is dried in the air naturally
Dry, attrition grinding, excessively 60 mesh sieves, obtain leaf of bamboo powder, leaf of bamboo powder are well mixed with 60-70% alcohol-waters, according to feed liquid
Than being 1:20-30 ratios are placed in conical flask, continuous 2-3 times in 50 DEG C of ultrasonic extraction 2h；By leaching liquor filtering removal bamboo slag,
Petroleum ether extraction, layering of the extract solution with 3 times are left, upper liquid is removed, subnatant macroreticular resin D101 purifying is crossed into, with 70%
Alcohol-water is eluted, and collects eluent, and dry bamboo leaf flavone is concentrated under reduced pressure at 50-80 DEG C；
Then by above-mentioned bamboo extractive (taking the bamboo extractive that leaf of bamboo concentration is formulated as 6mg/ml) and pure water by 1:
5-1: 10 quality obtains the juice containing bamboo leaf flavone than water boiling and extraction 1 hour, filtering, merging filtrate；
(2) juice containing bamboo leaf flavone for obtaining step (1) and other raw materials mixing preparation in proportion, stirring is equal
Even, heating is boiled, and cooling, plus pure water is settled to required output, is filtered, filling, and sterilizing is made finished product.Sterilising temp is
90-100 DEG C, sterilization time is 20-50 minutes.
Claims (9)
1. a kind of bamboo leaf beverage, it is characterised in that the beverage is by bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, D-
Sodium isoascorbate and pure water are constituted, and the mass percent of each component is：Bamboo leave flavone 40-60%, white granulated sugar 5-10%,
HFCS 3-9%, lemon inspissated juice 0.05-0.2%, D-araboascorbic acid sodium 0.005-0.02%, balance of pure water.
2. a kind of bamboo leaf beverage as claimed in claim 1, it is characterised in that described bamboo leave flavone is by wild dragon bamboo, gold
Jasper, tasselled perfume bamboo, sinocalamus latiflorus, sweet imperial bamboo, oil strangle the general flavone extracted in bamboo.
3. a kind of bamboo leaf beverage as claimed in claim 1 or 2, it is characterised in that described bamboo leave flavone strangles bamboo with stream for oil
The general flavone extracted in Su Xiangzhu.
4. a kind of bamboo leaf beverage, it is characterised in that the beverage is by bamboo leave flavone, white granulated sugar, HFCS, lemon inspissated juice, D-
Sodium isoascorbate and pure water are constituted, and the mass percent of each component is：Bamboo leave flavone 40-60%, white granulated sugar 5-10%,
HFCS 3-9%, lemon inspissated juice 0.05-0.2%, D-araboascorbic acid sodium 0.005-0.02%, balance of pure water should
Bamboo leaf beverage is obtained by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；By leaf of bamboo powder with
60-70% alcohol-waters are well mixed, and are 1 according to solid-liquid ratio:20-30 ratios are placed in conical flask, in 50 DEG C of ultrasonic extraction 2h,
It is continuous 2-3 times；By leaching liquor filtering removal bamboo slag, petroleum ether extraction, layering of the extract solution with 3 times are left, remove upper liquid, will
Subnatant crosses macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collects eluent, and be concentrated under reduced pressure at 50-80 DEG C
Do to obtain bamboo leaf flavone；
Then by above-mentioned bamboo extractive and pure water by 1: 5-1: 10 quality than water boiling and extraction 1 hour, filtering merges filter
Liquid, obtains the juice containing bamboo leaf flavone；
(2) juice containing bamboo leaf flavone for obtaining step (1) and other raw materials mixing preparation in proportion, stir,
Heating is boiled, and cooling, plus pure water is settled to required output, is filtered, filling, and sterilizing is made finished product.
5. a kind of bamboo leaf beverage according to claim 4, it is characterised in that in the preparation method of the described bamboo leaf beverage
Sterilising temp is 90-100 DEG C in step (2), and sterilization time is 20-50 minutes.
6. application of a kind of bamboo leaf beverage described in claim 1 in the medicine for preparing prevention of cardiovascular disease.
7. application of a kind of bamboo leaf beverage described in claim 1 in the medicine for preparing antioxidant.
8. application as claimed in claims 6 or 7, it is characterised in that described leaf of bamboo concentration is formulated as 6mg/ml.
9. application as claimed in claims 6 or 7, it is characterised in that described tasselled perfume bamboo strangles bamboo leaf of bamboo concentration and is formulated as with oil
6mg/ml。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455631A (en) * | 2017-06-13 | 2017-12-12 | 佛山科学技术学院 | A kind of leaf of bamboo mulse and preparation method thereof |
| CN109497378A (en) * | 2018-11-13 | 2019-03-22 | 宜宾优格食品有限公司 | One kind being applied to the improved alcohol extracting method of bamboo leaf beverage |
| CN112042838A (en) * | 2020-09-17 | 2020-12-08 | 安发（福建）生物科技有限公司 | Bamboo leaf flavone beverage and preparation method thereof |
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| CN101496624A (en) * | 2008-01-29 | 2009-08-05 | 北京康必得药业有限公司 | Plant beverage containing bamboo leaf flavone extract and xanthophyll |
| CN106109367A (en) * | 2016-08-31 | 2016-11-16 | 王娟 | A kind of toothpaste with antibacterial action containing bamboo leaf flavone and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101496624A (en) * | 2008-01-29 | 2009-08-05 | 北京康必得药业有限公司 | Plant beverage containing bamboo leaf flavone extract and xanthophyll |
| CN106109367A (en) * | 2016-08-31 | 2016-11-16 | 王娟 | A kind of toothpaste with antibacterial action containing bamboo leaf flavone and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455631A (en) * | 2017-06-13 | 2017-12-12 | 佛山科学技术学院 | A kind of leaf of bamboo mulse and preparation method thereof |
| CN109497378A (en) * | 2018-11-13 | 2019-03-22 | 宜宾优格食品有限公司 | One kind being applied to the improved alcohol extracting method of bamboo leaf beverage |
| CN112042838A (en) * | 2020-09-17 | 2020-12-08 | 安发（福建）生物科技有限公司 | Bamboo leaf flavone beverage and preparation method thereof |
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