CN106721895A - Bamboo extractive antioxidant from natural food and preparation method thereof - Google Patents
Bamboo extractive antioxidant from natural food and preparation method thereof Download PDFInfo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 71
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 71
- 241001330002 Bambuseae Species 0.000 title claims abstract description 71
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 71
- 239000011425 bamboo Substances 0.000 title claims abstract description 71
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 27
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 24
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 14
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 14
- 239000005017 polysaccharide Substances 0.000 claims abstract description 14
- 102000019197 Superoxide Dismutase Human genes 0.000 claims abstract description 13
- 108010012715 Superoxide dismutase Proteins 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 13
- 229930003944 flavone Natural products 0.000 claims abstract description 13
- 235000011949 flavones Nutrition 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 150000002213 flavones Chemical class 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 230000007483 microbial process Effects 0.000 claims abstract description 4
- 238000000874 microwave-assisted extraction Methods 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- 235000019441 ethanol Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000205939 Rhizopus oligosporus Species 0.000 claims description 5
- 235000000471 Rhizopus oligosporus Nutrition 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 4
- 241001237160 Kallima inachus Species 0.000 claims description 3
- 244000010375 Talinum crassifolium Species 0.000 claims description 3
- 235000015055 Talinum crassifolium Nutrition 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000020795 whole food diet Nutrition 0.000 claims description 3
- 240000002014 Phyllostachys nigra var. henonis Species 0.000 claims description 2
- 239000007800 oxidant agent Substances 0.000 claims description 2
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 238000002513 implantation Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000000295 complement effect Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000019261 food antioxidant Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 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 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000003999 initiator Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of bamboo extractive antioxidant from natural food and preparation method thereof, wherein：The bamboo extractive antioxidant from natural food is made up of the composition of following weight portion：10 15 parts of natural polyphenol class compound, 15 25 parts of bamboo-leaves flavones, 5 10 parts of Polysaccharides in Bamboo Leaves, 8 15 parts of superoxide dismutase, 35 parts of leaf of bamboo amino acid；The preparation method using ultrasonic wave ethyl acetate including extracting natural polyphenol class compound, pressing the steps such as formula combination using Microwave Extraction Polysaccharides in Bamboo Leaves, using absolute ethyl alcohol extraction bamboo-leaves flavones and amino acid, using microbial process extraction superoxide dismutase, by five kinds of compositions.Bamboo extractive antioxidant from natural food of the invention is pure natural, suitable for food, containing various complementary effective ingredients, bioactivity is good, it is detailed complete to produce with low cost, preparation method.
Description
Technical field
The present invention relates to field of food preservation, more particularly to a kind of bamboo extractive antioxidant from natural food and its preparation
Method.
Background technology
Food antioxidant is to prevent or delay rotten Food Oxidation, raising food stability and the food of extension storage period
Product additive.Oxidation can not only make the grease deterioration in food, but also food can be made to fade, change colour and destroy vitamin etc.,
So as to reduce aesthetic quality and the nutritive value of food, or even harmful substance is produced, cause food poisoning.
But general food antioxidant ultraviolet light, heat can play a part of radical initiator, can cause and promote
The carrying out of oxidation reaction.Some antioxidants, by heating, particularly high temperature as after fried, also easily decompose or volatilize and lose
Go antioxidation.Such as several antioxidants are heated to 170 DEG C in soybean oil, the time difference of its complete decomposition failure
It is：BHT 90min, BHA 60min, PG 30min.Additionally, BHT is more than 70 DEG C, BHA is heated more than 100 DEG C, then can be fast
Speed distillation volatilization.
The heavy metal ion such as copper, iron are the catalyst for promoting oxidation, and they can shorten induction period, improve dividing for peroxide
Solution speed, so as to improve the speed of free radical generation.The presence of which can make antioxidant occur rapidly to aoxidize and lose work
With.Therefore, when antioxidant is added, should try one's best and avoid these metal ions from being mixed into food, while synergist is it is also possible to use, with
Complexation of metal ions.Further, since antioxidant consumption in food is less, to make it play one's part to the full, it is necessary to which its is equal
Even to be dispersed in food, the food antioxidant for allowing for many chemical syntheses enters human body with food, excessively eats this kind of thing
Matter still can bring potential safety hazard to human body.
In the Patents applied at home, patent《The preparation method of bamboo leaf flavone》(application number：
200810195064.6, publication date：2009-03-25) disclose a kind of for anti-aging, oxidation resistant bamboo leaf flavone
Preparation method, but it produces single varieties, and function is simple, on the other hand, due to excessively complicated using extracting mode and adopt
Filter is carried out with ceramic super-filtering film to carry, production cost is high, and the scope of application is small；Patent《A kind of bamboo leaf extract additive and its system
Preparation Method》(application number：201010176898.X, publication date：2011-11-23) disclose a kind of yellow containing Polysaccharides in Bamboo Leaves and the leaf of bamboo
Ketone and food additives, but boiled because its extraction process have passed through three times, and through 180 DEG C of high temperature dryings, its effective ingredient
Go bad, bioactivity is almost lost, antioxidant effect declines, on the other hand, due to aiding in polyphenoils without other,
Its fresh-keeping effect is poor.
The content of the invention
For drawbacks described above present in prior art, the present invention is intended to provide it is a kind of it is pure natural, suitable for food, contain
Various complementary effective ingredients, bioactivity are good, produce the detailed complete bamboo extractive of with low cost, preparation method and its system
Preparation Method.
To achieve these goals, the present invention uses following technical scheme：A kind of bamboo extractive wholefood is anti-oxidant
Agent, it is characterised in that：The bamboo extractive antioxidant from natural food is made up of the composition of following weight portion：Natural polyphenol class
Compound 10-15 parts, bamboo-leaves flavones 15-25 parts, Polysaccharides in Bamboo Leaves 5-10 parts, superoxide dismutase 8-15 parts, leaf of bamboo amino acid
3-5 parts.
Above-mentioned bamboo extractive antioxidant from natural food, wherein：The bamboo extractive derives from henon bamboo or mao bamboon,
Preferably mao bamboon.
The preparation method of above-mentioned bamboo extractive antioxidant from natural food, comprises the following steps：
1) natural polyphenol class compound is extracted using ultrasonic wave ethyl acetate, is specifically included：
1. the old leaf of bamboo in September-November is chosen, is cleaned after removal dead leaf, mould leaf, is dried stand-by；
2. the clean old leaf of bamboo for 1. step being obtained is shredded to granularity 1-2mm using mechanical system；
3. with the dry leaf of bamboo: ethyl acetate adds ethyl acetate by weight 1: 8.5-10 ratio, and stirs；
4. the mixed liquor that 3. step obtains is placed under 50-70 DEG C of environment, and using the ultrasonic wave hair of 100-200W power
Raw device carries out ultrasonic wave extraction to the mixed liquor, and extraction time is 5-8h, obtains the concentrated extracting solution of solid content 20%-40%
And stand-by leaf slag, the concentrated extracting solution is the natural polyphenol class compound of extraction；
2) Microwave Extraction Polysaccharides in Bamboo Leaves is used, is specifically included：
1. the stand-by leaf slag that step in 1) is 4. obtained is put into by weight in the pure water of 50-60 times of leaf slag；
2. the pure water leaf slag mixture for 1. step being obtained is put into the microwave environment of 800-1000W after stirring,
Extracted, extraction time 5-8min；
3. the aqueous solution that 2. step the is obtained as Polysaccharides in Bamboo Leaves aqueous solution, remaining leaf of bamboo residue is given over to stand-by；
3) bamboo-leaves flavones and amino acid are extracted using absolute ethyl alcohol, is specifically included：
1. the leaf of bamboo residue that step in 2) is 3. obtained is placed in absolute ethyl alcohol, is heated up to 50-70 DEG C and carries out ultrasonic wave
Extract；
2. mixed liquor is taken out and is filtered in step 1. absolute ethyl alcohol volume residue 40-50%, by solid disintegrating slag
Collect stand-by, AB-8 or X-5 macroreticular resins are implanted into ethanol solution carries out adsorbing and extracting, what is extracted is required leaf of bamboo Huang
Ketone extract, remaining ethanol solution is stand-by；
3. a small amount of alkali to pH value 10.5-11.5 is added in the remaining ethanol solution that 2. step obtains, is put into temperature 10-15
DEG C environment in, be incubated 1-1.5h, you can leaf of bamboo amino acid needed for obtaining；
4) superoxide dismutase is extracted using microbial process, is specifically included：
1. fluid nutrient medium culture RT-3 Rhizopus oligosporus mycelia is used, is mixed with a certain amount of excipients after smashing to pieces；
2. the ratio in the solid disintegrating slag that 2. step obtains in 3) by weight 1-1.5% adds what 1. step was produced
RT-3 Rhizopus oligosporus mycelia, then ferment 40-48h in 35-40 DEG C of environment；
3. by weight the phosphate buffer for adding 4-5 times, the phosphoric acid buffer in the tunning that 2. step obtains
Liquid pH value is 8.0-8.5, is stirred, and keeps 5-10min；
4. the liquid processed for 3. step being obtained is obtained using the supercentrifuge centrifugation 10-15min of 10000-12000r/min
Supernatant be required superoxide dismutase.
5) extract for 1), 2), 3) He 4) obtaining is combined by formula, that is, obtains the bamboo extractive Natural Food
Product antioxidant.
Compared with the prior art, it is of the invention as a result of such scheme, with advantages below：Preparation method is detailed, layer
It is secondary clear；Effective ingredient in the leaf of bamboo passes through four extractions of distinct methods, and reasonably technique level causes that every kind of extract exists
Other compositions will not be destroyed after being extracted using applicable pattern, and cause that five kinds of effective ingredients can be extracted efficiently；By
Any poisonous, harmful, difficult degradation, the material of biological affine poor property or method are provided without in extraction process so that of the invention
Bamboo extractive pure natural, pollution-free, bioaffinity completely is good, can be shared without conflict with any food, and
Harm is not resulted in after into human body not only, moreover it is possible to play certain health-care effect；Five kinds of effective ingredients are each useful, Polysaccharides in Bamboo Leaves
With strong biological activity, easily absorptions, growth promotion, antibacterial, antiviral, bamboo-leaves flavones can with it is anti-aging, anti-oxidant, remove freedom
Base, improve meat, polyphenol compound has strong antibacterial antivirus effect, beneficial to excluding toxin and disease, leaf of bamboo amino acid can be with
The nutrition of abundant food, improve mouthfeel, while having certain antioxidation, superoxide dismutase is even more generally acknowledged can efficiently be prevented
Aging, the material that free radical is quenched, five kinds of effective ingredients have complementary functions, and can play good antioxidation；It is whole to extract work
Only to 80 DEG C, all active ingredients all do not go bad skill flow maximum temperature, bioactivity is strong.
Specific embodiment
Embodiment 1：
A kind of bamboo extractive antioxidant from natural food, it is characterised in that：Originated as bamboo extractive using mao bamboon,
The bamboo extractive antioxidant from natural food is made up of the composition of following weight portion：10-15 parts of natural polyphenol class compound,
Bamboo-leaves flavones 15-25 parts, Polysaccharides in Bamboo Leaves 5-10 parts, superoxide dismutase 8-15 parts, 3-5 parts of leaf of bamboo amino acid.
The preparation method of above-mentioned bamboo extractive antioxidant from natural food, comprises the following steps：
1) natural polyphenol class compound is extracted using ultrasonic wave ethyl acetate, is specifically included：
1. the old leaf of bamboo in September-November is chosen, is cleaned after removal dead leaf, mould leaf, is dried stand-by；
2. the clean old leaf of bamboo for 1. step being obtained is shredded to granularity 1-2mm using mechanical system；
3. with the dry leaf of bamboo: ethyl acetate adds ethyl acetate by weight 1: 8.5-10 ratio, and stirs；
4. the mixed liquor that 3. step obtains is placed under 50-70 DEG C of environment, and using the ultrasonic wave hair of 100-200W power
Raw device carries out ultrasonic wave extraction to the mixed liquor, and extraction time is 5-8h, obtains the concentrated extracting solution of solid content 20%-40%
And stand-by leaf slag, the concentrated extracting solution is the natural polyphenol class compound of extraction；
2) Microwave Extraction Polysaccharides in Bamboo Leaves is used, is specifically included：
1. the stand-by leaf slag that step in 1) is 4. obtained is put into by weight in the pure water of 50-60 times of leaf slag；
2. the pure water leaf slag mixture for 1. step being obtained is put into the microwave environment of 800-1000W after stirring,
Extracted, extraction time 5-8min；
3. the aqueous solution that 2. step the is obtained as Polysaccharides in Bamboo Leaves aqueous solution, remaining leaf of bamboo residue is given over to stand-by；
3) bamboo-leaves flavones and amino acid are extracted using absolute ethyl alcohol, is specifically included：
1. the leaf of bamboo residue that step in 2) is 3. obtained is placed in absolute ethyl alcohol, is heated up to 50-70 DEG C and carries out ultrasonic wave
Extract；
2. mixed liquor is taken out and is filtered in step 1. absolute ethyl alcohol volume residue 40-50%, by solid disintegrating slag
Collect stand-by, AB-8 or X-5 macroreticular resins are implanted into ethanol solution carries out adsorbing and extracting, what is extracted is required leaf of bamboo Huang
Ketone extract, remaining ethanol solution is stand-by；
3. a small amount of alkali to pH value 10.5-11.5 is added in the remaining ethanol solution that 2. step obtains, is put into temperature 10-15
DEG C environment in, be incubated 1-1.5h, you can leaf of bamboo amino acid needed for obtaining；
4) superoxide dismutase is extracted using microbial process, is specifically included：
1. fluid nutrient medium culture RT-3 Rhizopus oligosporus mycelia is used, is mixed with a certain amount of excipients after smashing to pieces；
2. the ratio in the solid disintegrating slag that 2. step obtains in 3) by weight 1-1.5% adds what 1. step was produced
RT-3 Rhizopus oligosporus mycelia, then ferment 40-48h in 35-40 DEG C of environment；
3. by weight the phosphate buffer for adding 4-5 times, the phosphoric acid buffer in the tunning that 2. step obtains
Liquid pH value is 8.0-8.5, is stirred, and keeps 5-10min；
4. the liquid processed for 3. step being obtained is obtained using the supercentrifuge centrifugation 10-15min of 10000-12000r/min
Supernatant be required superoxide dismutase.
5) extract for 1), 2), 3) He 4) obtaining is combined by formula, that is, obtains the bamboo extractive Natural Food
Product antioxidant.
The present invention is suitable as the antioxidant of food, especially organic food, pollution-free food and pollution-free food, its
Addition in food presses food weight ratio for 0.5%-1%.
Embodiment 2：
A kind of bamboo extractive antioxidant from natural food, is made up of the composition of following weight portion：Natural polyphenol class chemical combination
12 parts of thing, 20 parts of bamboo-leaves flavones, 8 parts of Polysaccharides in Bamboo Leaves, 12 parts of superoxide dismutase, 4 parts of leaf of bamboo amino acid.
Measured result is：Ratio by this food antioxidant with weight than 0.5% is added in flour, can extend flour
13 times of mouldy time, the ratio with weight than 1% is added in flour, can extend 18 times of flour mouldy time；This food is resisted
Ratio of the oxidant with weight than 0.5% is added on imperial crown pears epidermis, can extend 7 times of imperial crown pears epidermis mouldy time, with weight
Measure the ratio than 1% to be added on imperial crown pears epidermis, 12 times of imperial crown pears epidermis mouldy time can be extended.
The foregoing description of the disclosed embodiments, only for enabling professional and technical personnel in the field to realize or using this
Invention.Various modifications to these embodiments will be apparent for those skilled in the art, institute herein
The General Principle of definition can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore,
The present invention is not intended to be limited to the embodiments shown herein, and is to fit to special with principles disclosed herein and novelty
The consistent scope most wide of point.
Claims (3)
1. a kind of bamboo extractive antioxidant from natural food, it is characterised in that：The bamboo extractive wholefood is anti-oxidant
Agent is made up of the composition of following weight portion：10-15 parts of natural polyphenol class compound, bamboo-leaves flavones 15-25 parts, Polysaccharides in Bamboo Leaves 5-10
Part, superoxide dismutase 8-15 parts, 3-5 parts of leaf of bamboo amino acid.
2. bamboo extractive antioxidant from natural food according to claim 1, it is characterised in that：The bamboo extractive
From henon bamboo or mao bamboon, preferably mao bamboon.
3. according to any of the above-described claim bamboo extractive antioxidant from natural food preparation method, it is characterised in that
Comprise the following steps：
1) natural polyphenol class compound is extracted using ultrasonic wave ethyl acetate, is specifically included：
1. the old leaf of bamboo in September-November is chosen, is cleaned after removal dead leaf, mould leaf, is dried stand-by；
2. the clean old leaf of bamboo for 1. step being obtained is shredded to granularity 1-2mm using mechanical system；
3. with the dry leaf of bamboo: ethyl acetate adds ethyl acetate by weight 1: 8.5-10 ratio, and stirs；
4. the mixed liquor that 3. step obtains is placed under 50-70 DEG C of environment, and using the supersonic generator of 100-200W power
Ultrasonic wave extraction is carried out to the mixed liquor, extraction time is 5-8h, obtain the concentrated extracting solution of solid content 20%-40% and treat
With leaf slag, the concentrated extracting solution is the natural polyphenol class compound of extraction；
2) Microwave Extraction Polysaccharides in Bamboo Leaves is used, is specifically included：
1. the stand-by leaf slag that step in 1) is 4. obtained is put into by weight in the pure water of 50-60 times of leaf slag；
2. the pure water leaf slag mixture for 1. step being obtained is put into the microwave environment of 800-1000W after stirring, and is carried out
Extract, extraction time 5-8min；
3. the aqueous solution that 2. step the is obtained as Polysaccharides in Bamboo Leaves aqueous solution, remaining leaf of bamboo residue is given over to stand-by；
3) bamboo-leaves flavones and amino acid are extracted using absolute ethyl alcohol, is specifically included：
1. the leaf of bamboo residue that step in 2) is 3. obtained is placed in absolute ethyl alcohol, is heated up to 50-70 DEG C and carries out ultrasonic wave extraction；
2. mixed liquor is taken out and is filtered in step 1. absolute ethyl alcohol volume residue 40-50%, solid disintegrating slag is collected
Stand-by, implantation AB-8 or X-5 macroreticular resins carry out adsorbing and extracting in ethanol solution, and the required bamboo-leaves flavones that are for extracting are carried
Thing is taken, remaining ethanol solution is stand-by；
3. a small amount of alkali to pH value 10.5-11.5 is added in the remaining ethanol solution that 2. step obtains, is put into 10-15 DEG C of temperature
In environment, 1-1.5h is incubated, you can leaf of bamboo amino acid needed for obtaining；
4) superoxide dismutase is extracted using microbial process, is specifically included：
1. fluid nutrient medium culture RT-3 Rhizopus oligosporus mycelia is used, is mixed with a certain amount of excipients after smashing to pieces；
2. the ratio in the solid disintegrating slag that 2. step obtains in 3) by weight 1-1.5% adds the RT-3 that 1. step is produced few
Spore head mold mycelia, then ferment 40-48h in 35-40 DEG C of environment；
3. by weight the phosphate buffer for adding 4-5 times, the phosphate buffer PH in the tunning that 2. step obtains
It is 8.0-8.5 to be worth, and is stirred, and keeps 5-10min；
4. the liquid processed for 3. step being obtained using 10000-12000r/min supercentrifuge centrifugation 10-15min, acquisition it is upper
Clear liquid is required superoxide dismutase.
5) extract for 1), 2), 3) He 4) obtaining is combined by formula, that is, obtains the bamboo extractive wholefood and resist
Oxidant.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108065133A (en) * | 2018-01-05 | 2018-05-25 | 浙江新篁生物技术有限公司 | A kind of forage for sea cucumber additive and its manufacturing method |
| CN108077580A (en) * | 2018-01-05 | 2018-05-29 | 浙江新篁生物技术有限公司 | A kind of leather additive for animal feed and its manufacturing method |
| CN108077653A (en) * | 2018-01-05 | 2018-05-29 | 浙江新篁生物技术有限公司 | A kind of seawater shrimps feed addictive and its manufacturing method |
| CN108094763A (en) * | 2018-01-05 | 2018-06-01 | 浙江新篁生物技术有限公司 | A kind of river eel feed addictive and its manufacturing method |
| CN108324766A (en) * | 2018-04-21 | 2018-07-27 | 王晓璐 | A kind of anesthesia plant extracts being easily metabolized and its manufacturing method |
| CN108514065A (en) * | 2018-06-04 | 2018-09-11 | 李永华 | A kind of bamboo extractive and its application in food |
| CN109156825A (en) * | 2018-07-10 | 2019-01-08 | 永州职业技术学院 | The extracting method and its application of active constituent in a kind of leaf of bamboo |
| CN113813642A (en) * | 2021-10-14 | 2021-12-21 | 浙江新篁生物技术有限公司 | Bamboo leaf flavone extraction equipment for removing impurities by using absolute ethyl alcohol |
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| CN108065133A (en) * | 2018-01-05 | 2018-05-25 | 浙江新篁生物技术有限公司 | A kind of forage for sea cucumber additive and its manufacturing method |
| CN108077580A (en) * | 2018-01-05 | 2018-05-29 | 浙江新篁生物技术有限公司 | A kind of leather additive for animal feed and its manufacturing method |
| CN108077653A (en) * | 2018-01-05 | 2018-05-29 | 浙江新篁生物技术有限公司 | A kind of seawater shrimps feed addictive and its manufacturing method |
| CN108094763A (en) * | 2018-01-05 | 2018-06-01 | 浙江新篁生物技术有限公司 | A kind of river eel feed addictive and its manufacturing method |
| CN108324766A (en) * | 2018-04-21 | 2018-07-27 | 王晓璐 | A kind of anesthesia plant extracts being easily metabolized and its manufacturing method |
| CN108514065A (en) * | 2018-06-04 | 2018-09-11 | 李永华 | A kind of bamboo extractive and its application in food |
| CN109156825A (en) * | 2018-07-10 | 2019-01-08 | 永州职业技术学院 | The extracting method and its application of active constituent in a kind of leaf of bamboo |
| CN113813642A (en) * | 2021-10-14 | 2021-12-21 | 浙江新篁生物技术有限公司 | Bamboo leaf flavone extraction equipment for removing impurities by using absolute ethyl alcohol |
| CN113813642B (en) * | 2021-10-14 | 2022-09-27 | 浙江新篁生物技术有限公司 | Bamboo leaf flavone extraction equipment for removing impurities by using absolute ethyl alcohol |
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