CN107455756A - 一种黄酮微乳液及其应用 - Google Patents
一种黄酮微乳液及其应用 Download PDFInfo
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- CN107455756A CN107455756A CN201710840735.9A CN201710840735A CN107455756A CN 107455756 A CN107455756 A CN 107455756A CN 201710840735 A CN201710840735 A CN 201710840735A CN 107455756 A CN107455756 A CN 107455756A
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- flavones
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Classifications
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
一种黄酮微乳液及其应用，属于食品添加剂技术领域。该黄酮微乳液由以下步骤制得：取竹叶、芹菜叶和洋甘菊混合提取，得到黄酮提取液；将黄酮提取液进行分离纯化，得黄酮提取物浓缩液；将黄酮提取物浓缩液配料，在温度30‑50℃下，高压均质，获得分散相平均粒径300‑500µm的稳定黄酮微乳液。本发明实现了同时提取竹叶、芹菜叶、洋甘菊类黄酮成分，通过微乳化技术实现不溶于水的类黄酮的增溶效果。同时实现类黄酮提取物纳米微乳液在鱼糜制品中的应用，为食品级保鲜技术及开发新一代降三高功能性食品提供了新的方法。
Description
技术领域
本发明属于食品添加剂技术领域，具体涉及一种黄酮微乳液及其应用。
背景技术
黄酮类化合物（flavonoids）是一类广泛存在于药用植物和植物果实的次级代谢产物，主要以苷元形式存在。类黄酮作为优良的天然抗氧化剂，对疾病的防治作用主要在于其优良的抗氧化及清除自由基特性。特别是对于当代全球日渐蔓延的“高能量、高蛋白、高脂肪”膳食结构，以及由此带来的心血管病、癌症等疾病的高发率。黄酮以其天然、低毒、高效而倍受关注，对人体健康的影响尤为重要。近年来，黄酮类化合物对一些常见病、多发病有重要的生理作用。如抗氧化作用、降压、抗癌、护肝等在医药上已经广泛应用。同时，可开发作为功能食品，也可开发作为天然氧化剂、天然色素等功能性食品添加剂。
竹是一种多年生禾本科植物，中国是竹类植物资源最丰富的大国之一，现有竹类植物48个属500余种。竹子茎和叶中含有各种黄酮类化合物、酚类化合物，蛋白质和糖类、茶多酚、外原性抗氧化剂、氨基酸等有价值的成分。竹叶中黄酮化合物主要以苷类的形式存在，主要存在四种碳苷黄酮，分别为异荭草苷、荭草苷、异牡荆苷和牡荆苷，结构如下所示。
与普通黄酮相比，竹叶提取物有优良的抗自由基、抗氧化的特性，具有良好的食用安全性和浓郁的竹子风味，在医药、营养补充剂和疾病防治等方面有很大的发展空间。竹叶提取物对清除活性氧自由基有较强能力，可以扩张冠脉血管，降低血小板聚集，抑制凝血过程。而且，竹叶提取物对微生物具有广泛的抑菌作用,通过使微生物细胞壁和细胞膜被破坏而起到抑菌作用，对食物致病菌有显著抑制作用。竹叶提取物还可以阻断亚硝酸盐与胃中的次级胺发生亚硝化反应，抑制亚硝胺生成从而起到防治癌症的作用。
洋甘菊(Matricaria chamomilla L)又名母菊，木兰纲菊科母菊属草本，洋甘菊黄酮类成分主要有芹菜苷、芹菜素、芹菜素-7-O-葡萄糖苷、芦丁、绿原酸、槲皮素等，芹菜素能降血胆固醇、减少血栓的形成，改善局部微循环和营养供给，可用于生产防治心脑血管疾病。现代药理研究表明洋甘菊中的黄酮类成分具有抗菌、抗氧化、消炎效果，具有较强的清除自由基的能力，可预防体内形成过多活性氧自由基，达到抗癌、抗心血管病的目的。芹菜苷（Apioside）是芹菜素结合糖后苷类化合物，是洋甘菊提取物中的抗氧化活性物质。洋甘菊因具有独特的香气而广泛用于食品、饮料、烟草、化妆品等领域中，是一种很有开发潜力的经济植物。
但是，天然黄酮类物质结构复杂、作用位点多、易氧化不稳定、溶解性差，水溶性小，生物利用率等低限制了其在食品领域中的广泛应用。微乳化技术是由水、油、表面活性剂和助表面活性剂在适当的比例下形成的透明或半透明、各向同性的热力学稳定体系。具有较强增溶性可用于药品、食品等行业。目前未见竹叶、芹菜叶、洋甘菊类黄酮提取物微乳液用于鱼糜产品的开发。
发明内容
针对现有技术存在的问题，本发明的目的在于设计提供一种黄酮微乳液及其应用的技术方案。本发明采用天然产物为加工原料，无毒、无害、无残留危险，通过高压均质得到含有黄酮类提取物0.01-50%，粒径300-500µm均一、稳定食品级黄酮类微乳液。该黄酮类微乳液可用于食品、保健品、化妆品、医药、生物化工等领域，特别适合鱼糜等海产品保鲜、去腥，开发降“三高”功能性食品。有效抑制鱼糜在冻藏保鲜过程中脂肪氧化、蛋白质变性的发生，风味不佳等问题，能有效提高产品货架期。
所述的黄酮微乳液，其特征在于由以下步骤制得：
1）取竹叶、芹菜叶和洋甘菊按重量比1：2：1混合，干燥粉碎，过40目筛，按照1：5-20的料液比与30-85%乙醇溶液混合，在温度40-70℃条件下，用超声波辅助萃取20-100分钟，得到黄酮提取液；
2）将步骤1）所得黄酮提取液进行分离纯化，得黄酮提取物浓缩液；
3）将黄酮提取物浓缩液5-20重量份、大豆卵磷脂30-60重量份、蛋黄卵磷脂10-20重量份、维生素E 1-5重量份、胆固醇1-6重量份、维生素C 1-10重量份，在温度30-50℃下，高压均质，获得分散相平均粒径300-500µm的稳定黄酮微乳液。
所述的黄酮微乳液，其特征在于所述的步骤1）中超声波功率为400-800W。
所述的黄酮微乳液，其特征在于所述的步骤2）中分离纯化条件为：采用聚苯丙烯骨架的大孔吸附树脂吸附，用5-10倍柱体积75%乙醇洗脱，洗脱液经超滤膜膜分离，减压浓缩，得到黄酮提取浓缩液。
所述的黄酮微乳液，其特征在于所述的步骤3）中高压均质条件为：均质压力0.1～80MPa,均质时间2～10min。
所述的黄酮微乳液作为食品保鲜剂的应用。
所述的应用，其特征在所述食品为鱼糜制品。
所述的应用，其特征在所述的黄酮微乳液添加量为鱼糜制品重量的0.02-30%。
本发明与现有技术具有以下有益效果：
1、现有鱼糜保藏采用化学保鲜技术，添加不同防腐剂会造成食品安全问题，同时对鱼糜制品品质有显著的降低作用。使用本发明的黄酮类微乳液能避免鱼糜中防腐剂过高，符合食品消费领域健康的需求。
2、本发明制备的黄酮类提取物纳米微乳液，有效保护黄酮类提取物成分，增溶类黄酮等不易溶解的物质，提高了其水溶性，有利于在食品工业中应用。
3、类黄酮提取物纳米微乳液的制备方法，实现了同时提取竹叶、芹菜叶、洋甘菊类黄酮成分，通过微乳化技术实现不溶于水的类黄酮的增溶效果。同时实现类黄酮提取物纳米微乳液在鱼糜制品中的应用，为食品级保鲜技术及开发新一代降三高功能性食品提供了新的方法。
具体实施方式
以下结合实施例来进一步说明本发明。
实施例1
取干燥竹叶、芹菜叶、洋甘菊按质量比1:2:1混合，粉碎，过40目，以料液比为10kg：40L的比例分别加入竹叶、芹菜叶、洋甘菊与50%乙醇溶液，在温度50℃下，用超声波600W辅助萃取60分钟，得到含有类黄酮提取液。
采用聚苯丙烯骨架的大孔吸附树脂吸附，用4倍柱体积75%乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到提取浓缩液30L。
取提取物浓缩液20重量份、大豆卵磷脂30重量份、蛋黄卵磷脂40重量份、维生素E5重量份、胆固醇2重量份、维生素C 3重量份，在温度50℃下，在压力60MPa下均质8min，获得分散相平均粒径400um稳定的黄酮类微乳液，含有黄酮类提取物20%，包封率为40-50%。
实施例2
取干燥竹叶、芹菜叶、洋甘菊按质量比1:2:1混合，粉碎，过40目，以料液比为1kg：5L的比例分别加入竹叶、芹菜叶、洋甘菊与30%乙醇溶液，在温度40℃下，用超声波400W辅助萃取100分钟，得到含有类黄酮提取液。
采用聚苯丙烯骨架的大孔吸附树脂吸附，用5倍柱体积75%乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到提取浓缩液2L。
取提取物浓缩液10重量份、大豆卵磷脂40重量份、蛋黄卵磷脂45重量份、维生素E2重量份、胆固醇1重量份、维生素C 2重量份，在温度30℃下，在压力80MPa下均质2min，获得分散相平均粒径300um稳定的黄酮类微乳液，含有黄酮类提取物10%，包封率为45-65%。
实施例3
取干燥竹叶、芹菜叶、洋甘菊按质量比1:2:1混合，粉碎，过40目，以料液比为1kg：20L的比例分别加入竹叶、芹菜叶、洋甘菊与85%乙醇溶液，在温度70℃下，用超声波800W辅助萃取20分钟，得到含有类黄酮提取液。
采用聚苯丙烯骨架的大孔吸附树脂吸附，用10倍柱体积75%乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到提取浓缩液16L。
取提取物浓缩液15重量份、大豆卵磷脂50重量份、蛋黄卵磷脂30重量份、维生素E5重量份、胆固醇6重量份、维生素C 10重量份，在温度40℃下，在压力0.1MPa下均质10min，获得分散相平均粒径500um稳定的黄酮类微乳液，含有黄酮类提取物15%，包封率为42-55%。
实施例4
取实施例1制得的黄酮微乳液，添加于鱼糜制品中，黄酮微乳液添加量为鱼糜制品重量的10%，可达到缓释保鲜作用。实验证明，可延长鱼糜制品货架期25天。
实施例5
取实施例2制得的黄酮微乳液，添加于鱼糜制品中，黄酮微乳液添加量为鱼糜制品重量的1%，可达到缓释保鲜作用。实验证明，可延长鱼糜制品货架期20天。
实施例6
取实施例3制得的黄酮微乳液，添加于鱼糜制品中，黄酮微乳液添加量为鱼糜制品重量的30%，可达到缓释保鲜作用。实验证明，可延长鱼糜制品货架期30天。
Claims (7)
1.黄酮微乳液，其特征在于由以下步骤制得：
1）取竹叶、芹菜叶和洋甘菊按重量比1：2：1混合，干燥粉碎，过40目筛，按照1：5-20的料液比与30-85%乙醇溶液混合，在温度40-70℃条件下，用超声波辅助萃取20-100分钟，得到黄酮提取液；
2）将步骤1）所得黄酮提取液进行分离纯化，得黄酮提取物浓缩液；
3）将黄酮提取物浓缩液5-20重量份、大豆卵磷脂30-60重量份、蛋黄卵磷脂10-20重量份、维生素E 1-5重量份、胆固醇1-6重量份、维生素C 1-10重量份，在温度30-50℃下，高压均质，获得分散相平均粒径300-500µm的稳定黄酮微乳液。
2.如权利要求1所述的黄酮微乳液，其特征在于所述的步骤1）中超声波功率为400-800W。
3.如权利要求1所述的黄酮微乳液，其特征在于所述的步骤2）中分离纯化条件为：采用聚苯丙烯骨架的大孔吸附树脂吸附，用5-10倍柱体积75%乙醇洗脱，洗脱液经超滤膜膜分离，减压浓缩，得到黄酮提取浓缩液。
4.如权利要求1所述的黄酮微乳液，其特征在于所述的步骤3）中高压均质条件为:均质压力0.1～80MPa，均质时间2～10min。
5.如权利要求1所述的黄酮微乳液作为食品保鲜剂的应用。
6.如权利要求5所述的应用，其特征在所述食品为鱼糜制品。
7.如权利要求6所述的应用，其特征在所述的黄酮微乳液添加量为鱼糜制品重量的0.02-30%。
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| CN112617012A (zh) * | 2020-10-20 | 2021-04-09 | 浙江工商大学 | 具生物活性和去除重金属的动物饲料添加剂及制备方法 |
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