CN107569433A - A kind of tyrosinase inhibitor extracted from yellow wine lees and preparation method thereof - Google Patents
A kind of tyrosinase inhibitor extracted from yellow wine lees and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to food processing technology field, more particularly to a kind of tyrosinase inhibitor extracted from yellow wine lees and preparation method thereof.A kind of method that tyrosinase inhibitor is extracted from yellow wine lees, this method comprise the following steps：1) obtained from the rice wine production line of normal fermentation production and supply fresh lees of yellow wine, or the lees of yellow wine for taking fresh food frozen to store；2) after drying machine is dried so that water content is less than 10%；Vinasse are crushed through pulverizer again, evengranular granularity is obtained and is less than 40 targeted fine powders；3) vinasse fine powder is extracted using solvent volatile, without residual hazard, the solution of the fat-soluble extract contained, will obtains lurid paste extract after the alcohol volatilization of residual at reduced pressure conditions.The present invention can play its important application value in food processing and cosmetic field, while have and economize on resources and environmental-protection function.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of tyrosinase inhibitor extracted from yellow wine lees
And preparation method thereof.
Background technology
Tyrosinase is to trigger DOPA Melanoidins to form the skins such as chloasma in the artificial skin such as skin pigmentation to show
The important Physiology and biochemistry factor of elephant, by using tyrosinase inhibitor significantly to alleviate the formation of melanin in vivo and in vitro.
Therefore the tyrosinase inhibitor in various sources turns into one of required component of whitening class cosmetics.Usually used tyrosine
Enzyme inhibitor includes quinhydrones and its derivative and derivative of kojic acid etc., and these raw materials are largely given birth to from chemical synthesis process
Production, old friends are also being directed to finding the safe new tyrosinase inhibitor of natural origin always.
In CN 201310433247.8 " a kind of method that tyrosinase inhibitor is extracted from tea peel "；CN
201410017256.3 " application of the Rhizoma Bistortae extract in tyrosinase activity is suppressed "；CN 201010281697.6 " sea
Fluffy seed extract suppresses the application of tyrosinase activity "；CN 201210513337.3 " one kind extraction separation from globe amaranth
The method of tyrosinase inhibitor "；CN's 201610621154.1 is " a kind of that tyrosinase mortifier is extracted from peony
Method and application " and CN 201310433236.X " a kind of method that tyrosinase inhibitor is extracted in dregs of rice from tea seeds " etc.
The method that tyrosinase inhibitor is extracted from natural material is all given in method.But the extract obtained by these methods is all
Come from non-edible natural material, its security is not mostly confirmed, and its suppress always vigor again it is not objective
Comparison, its security and suitable application area certain limitation is all present.
Yellow rice wine is the time-honored fermented beverage in China, is come out for thousands of years.Historical yellow rice wine is generally not
Wine liquid is separated with vinasse and directly drunk to keep its trophism, simply modern age is just using squeeze and filter separation vinasse as standard
One of required process of brewing yellow rice wine, and the security of caused vinasse passes through long-term time verifying, at present through frequently as dynamic
Thing feed uses, and is a kind of huge waste from the point of view of resources conservation.It is further right because the yellow rice wine yield in China is very big
Yellow wine lees carry out recycling and had important practical significance, and as the extraction source of tyrosinase inhibitor and phase
The tyrosinase inhibitor extraction process of pass is so far there is not yet report.
The content of the invention
It is of the invention it is an object of the present invention to provide a kind of method that tyrosinase inhibitor is extracted from yellow wine lees
Another purpose, which is to provide to obtain using the above method, takes tyrosinase inhibitor.It can be sent out in food processing and cosmetic field
Its important application value is waved, while has and economizes on resources and environmental-protection function.
In order to realize first above-mentioned purpose, present invention employs following technical scheme：
A kind of method that tyrosinase inhibitor is extracted from yellow wine lees, it is characterised in that this method includes following step
Suddenly：
1) obtained from the rice wine production line of normal fermentation production and supply fresh lees of yellow wine, or take what fresh food frozen was stored
Lees of yellow wine；
2) after drying machine is dried so that water content is less than 10%；Vinasse are crushed through pulverizer again, it is equal to obtain particle
Even granularity is less than 40 targeted fine powders；
3) vinasse fine powder is extracted using solvent volatile, without residual hazard, the fat-soluble extract contained
Solution, at reduced pressure conditions will residual alcohol volatilization after obtain lurid paste extract.
As a further improvement, the quality of described step 1) lees of yellow wine should meet：Total reducing sugar 10%, alcoholic strength 5% with
Under, reduced sugar is below 6%, water-insoluble residue about 10%, and water content is less than 80%, and smell fresh normal, without other foreign matters
Debris.
As a further improvement, described step 2) lees of yellow wine is laid in heating dish, it is placed in vacuum drying chamber, controls
The temperature of drying box processed is below 80 DEG C, vacuum 80kPa~95kPa, dries 6~8 hours so that moisture is less than 5%
Below.
As a further improvement, described step 3) solvent selects ethanol, butanol, ether, butane, hexamethylene and n-hexane
In one or more, or the mixture using supercritical carbon dioxide and solvent.
As a further improvement, the quantity of solvent that described step 3) uses is dry vinasse 0.1~10 times, extraction temperature
0~120 DEG C.
As a further improvement, described paste extract is decolourized and chromatographic isolation, acquisition can directly changed
The tyrosinase inhibitor that cosmetic and field of food use.
In order to realize second above-mentioned purpose, the present invention, which also provides to obtain using the above method, takes tyrosinase to suppress
Agent.
Yellow rice wine is a kind of time-honored traditional zymotic wine in China, has the work(such as pleasant aroma, nutritious, invigorating the spleen of reposing
Effect, it is deep to be liked by the people.Yellow rice wine is made using rice, distiller's yeast and saccharomycetes to make fermentation, passes through the common of enzyme and microorganism
Act on, the sugar in raw material is converted into alcohol and carbon dioxide.Except filtering squeezing obtains liquid portion in production process of yellow rice wine
Yellow rice wine former wine outside, can also the substantial amounts of vinasse of by-product, be not fully utilized in addition to as feed, have impact on yellow rice wine
Productivity effect, or even cause environmental pollution.Tyrosinase is that tyrosine decarboxylation is produced into DOPA Melanoidins material in human body
Important enzyme, because the effect of tyrosinase causes the pigmentation of human body skin.Therefore for the whitening of skin, food is passed through
With or external application tyrosinase inhibitor be to reduce pigmented effective way.Because yellow rice wine is mainly by the long-term of saccharomycete
Anaerobic fermentation process production a kind of abundant pick-me-up of composition, have accumulated in vinasse and largely come from raw material and Huang
Caused substantial amounts of physiological activator during liquor brewing, including inhibitor of a variety of antioxidants and enzyme etc..Yellow rice wine is in day
Tenderization and color protection in normal gastronomical process to food texture partly come from the effect of the antioxidant content in yellow rice wine.Yellow wine lees
Composition has many similarities with yellow rice wine, and the content of nonpolar active material is higher, it is possible to which as obtaining, effect is bright
The raw material for the tyrosinase inhibitor for showing and having no side effect.Positive effect and the tyrosine having no side effect are obtained from natural products
Enzyme inhibitor is the direction of various countries' research, and the safe tyrosinase inhibitor in developing food products source will be from lees of yellow wine
Extensive purposes is opened up in food processing and the field such as fresh-keeping.
The present invention, which has the special feature that, is：
(1) by the use of abundant yellow wine lees as the separation source of tyrosinase inhibitor, there are wide material sources, high safety
Advantage, also with regard to there is the value of environmental protection.
(2) the inventive method uses the solvent of noresidue to carry out the extraction of yellow wine lees tyrosinase inhibitor, and solvent holds
Easily recovery, does not influence the quality of extract and the reusing property of residue.
(3) application effect of the tyrosinase inhibitor that the present invention obtains in terms of foods and cosmetics is notable, can replace
It is more preferable for the similar products in the sources such as common chemical synthesis, security.
(4) warp and traditional tyrosinase inhibitor --- the active component of kojic acid contrasts, it was demonstrated that it has significant junket ammonia
Sour enzyme inhibitor vigor, can be used for cosmetics and food processing field.
Embodiment
Below by embodiment, the present invention is furture elucidated, but is not limited only to this.
Embodiment 1：Tyrosinase inhibitor is extracted from yellow wine lees
Take fresh yellow wine lees 1kg to be laid in heating dish, be placed in vacuum drying chamber, control the temperature of drying box 80
Below DEG C, vacuum 80kPa~95kPa, dry 6~8 hours so that moisture is less than less than 5%.
Dried yellow wine lees are crushed to more than 80 mesh with pulverizer, taken in 200 grams of addition extractors, with 500 milliliters
Hexamethylene reflux extraction obtains the extract of yellow wine lees in 3 hours.Solvent heating in obtained extract is vapored away, every 1000
Gram dry yellow wine lees can obtain faint yellow paste 20g.
Embodiment 2：The tyrosinase inhibition of yellow wine lees extract
10 microlitres of extract solution is added in 1.5ml centrifuge tube, 30 microlitres of 7.6mmol/L L-DOPA is molten
Liquid, the 0.1% of 10 microlitres Sigma Mushroom Tyrosinase solution, and 950 microlitres of 0.05mol/L pH6.8 phosphoric acid buffers are molten
Liquid, the OD value changes of the reaction system under 475nm wavelength are determined at 25 DEG C.
Tyrosinase inhibition rate calculates according to below equation：
Enzyme activity inhibiting rate (%)=[(1-ODS)/ODO] × 100%
Wherein：ODSTo add DOPA and the rate of change per minute of the OD values of tyrosinase and sample, OD in reaction systemO
The rate of change per minute of the OD values of product is not loaded to add DOPA and tyrosinase in reaction system.
The tyrosinase of extract suppresses situation：
The tyrosinase inhibition of the kojic acid control group of embodiment 3
Kojic acid is the tyrosinase inhibitor commonly used in foods and cosmetics, using experiment side same as Example 2
Method can determine the tyrosinase inhibition of kojic acid under the same conditions, and its suppression situation see the table below：
Pass through the comparison to both examples above, it can be seen that from the inhibition of the tyrosinase of yellow wine lees extract
It is substantially suitable with kojic acid.
Application of the lees of yellow wine extract of embodiment 4 in food processing
Food processing generally involves the active biosystem of complexity, and fresh vegetables and fruit are in storage and processed
It would ordinarily be encountered because the situation that over oxidation is ripe or even rots occurs for inherent and external source organized enzyme effect, and add in journey
Oxidation stain during work is also the disadvantageous changes for being frequently necessary to avoid in Food technology.
Banana is the important tropical fruit (tree) of south China production, and annual production is more than 5,000,000 tons, and nutritious, fragrance
Dense, in good taste, producing fruit juice or banana blended fruit juice using it has potential DEVELOPMENT PROSPECT.However, in the processing of bananas juice
During, the browning phenomenon of generation is very prominent, has a strong impact on its nutritional quality and exterior quality.Therefore how effectively to suppress
Its brown stain turns into the key issue that exploitation clarification bananas juice must solve.
Tyrosinase (PPO) and peroxidase (POD) be present simultaneously in banana.Both are to cause Characteristics of Polyphenol Oxidase in Banana
Major Enzymes.The present embodiment is by using the tyrosinase inhibitor that is extracted from yellow wine lees in being processed in bananas juice, and with anti-
Bad hematic acid, L-cysteine, citric acid, sodium chloride etc. are industrially contrasted using more color stabilizer, obtain bananas juice suppression
The result of brown stain processed.
Specific implementation steps：Completely filled fruit is taken, pericarp is in yellow, has the new fresh bananas of dense sweet taste and fragranced former
Material, through peeling (remove silk network), section (thickness about 0.5cm), soak (respectively plus the yellow wine lees extract of color stabilizer 1%, 0.1%L-
Cysteine, 0.5%Vc, 1%NaCl, 0.5% lemon acid soak 20min), mashing, pectinase enzymatic hydrolysis (processing 100min), go out
Enzyme (85 DEG C, 10min) separates (3600r/min, 20min) with scum juice and obtains masa parasdisiac clear juice.
The OD values under gained juice 420nm are determined immediately and are contained in culture dish is placed under room temperature (30 DEG C) after 30min
OD values, and be preferred with the small effect of OD values.
Each 50g of banana after new fresh bananas and the immersion of different color stabilizers is taken, what addition 100mL was pre-cooled contains 1% not
The 0.2mol/L phosphate buffers (pH7.0) of dissolubility PVP (PVP) and 1% TritonX-100,30s
Interior quick homogenate, homogenate centrifuge 20min in 4 DEG C or so 7800r/min.Enzyme is retained in supernatant.Crude enzyme liquid is determined respectively
PPO and POD activity.
Effect of color protection of the yellow wine lees extract for bananas juice
| Color stabilizer | The OD of bananas juice420nm |
| Cys | 0.21 |
| Vc | 0.40 |
| Sodium chloride | 0.48 |
| Citric acid | 0.35 |
| Yellow wine lees extract | 0.24 |
More than contrast several color stabilizers can be seen that yellow wine lees extract, and there is good Restrain browning to act on.1% use
Amount just shows good effect of color protection.And the delay color changeable effect after being handled without Vc, to Fruit quality highly significant.Kojic acid
Colorless and odorless, add in fruit juice and do not change its taste, be excellent color stabilizer.If kojic acid and other color stabilizers are entered to residual enzyme
Analysis living also illustrate that extract is to play effect of color protection by suppressing tyrosinase and other oxidizing ferment.
Inhibition of the yellow wine lees extract for bananas juice tyrosinase He other oxidizing ferment
Claims (7)
- A kind of 1. method that tyrosinase inhibitor is extracted from yellow wine lees, it is characterised in that this method comprises the following steps：1) obtained from the rice wine production line of normal fermentation production and supply fresh lees of yellow wine, or the yellow rice wine for taking fresh food frozen to store Vinasse；2) after drying machine is dried so that water content is less than 10%；Vinasse are crushed through pulverizer again, obtained evengranular Granularity is less than 40 targeted fine powders；3) vinasse fine powder is extracted using solvent volatile, without residual hazard, the fat-soluble extract contained it is molten Liquid, lurid paste extract will be obtained after the alcohol volatilization of residual at reduced pressure conditions.
- A kind of 2. method that tyrosinase inhibitor is extracted from yellow wine lees according to claim 1, it is characterised in that step The quality of rapid 1) lees of yellow wine should meet：Total reducing sugar 10%, alcoholic strength is below 5%, and reduced sugar is below 6%, and water-insoluble residue is about 10%, water content is less than 80%, and smell fresh normal, without other foreign matter debris.
- A kind of 3. method that tyrosinase inhibitor is extracted from yellow wine lees according to claim 1, it is characterised in that step Rapid 2) lees of yellow wine is laid in heating dish, is placed in vacuum drying chamber, controls the temperature of drying box below 80 DEG C, vacuum 80kPa~95kPa, dry 6~8 hours so that moisture is less than less than 5%.
- A kind of 4. method that tyrosinase inhibitor is extracted from yellow wine lees according to claim 1, it is characterised in that step The one or more that rapid 3) solvent is selected in ethanol, butanol, ether, butane, hexamethylene and n-hexane, or using supercritical state The carbon dioxide of state and the mixture of solvent.
- 5. a kind of method that tyrosinase inhibitor is extracted from yellow wine lees according to claim 1 or 4, its feature exist In the quantity of solvent that step 3) uses is dries 0.1~10 times of vinasse, 0~120 DEG C of extraction temperature.
- 6. a kind of method that tyrosinase inhibitor is extracted from yellow wine lees according to claim 1, it is characterised in that will Described paste extract is decolourized and chromatographic isolation, obtains the tyrosine that directly can be used in cosmetics and field of food Enzyme inhibitor.
- 7. tyrosinase inhibitor prepared by the method described in claim 1~6 any one claim.
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Cited By (4)
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| CN109805393A (en) * | 2019-03-27 | 2019-05-28 | 北京工商大学 | A kind of vinasse extract and its preparation method and application |
| CN111671039A (en) * | 2020-06-18 | 2020-09-18 | 湖南省大观溪生物科技有限公司 | Bean product fresh-keeping and color-protecting liquid and preparation method thereof |
| CN111870566A (en) * | 2020-08-13 | 2020-11-03 | 茅台学院 | Method for extracting composite yeast fermentation product from vinasse and application |
| CN111991326A (en) * | 2020-09-08 | 2020-11-27 | 茅台学院 | Maotai-flavor vinasse extract toning lotion |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805393A (en) * | 2019-03-27 | 2019-05-28 | 北京工商大学 | A kind of vinasse extract and its preparation method and application |
| CN109805393B (en) * | 2019-03-27 | 2022-02-25 | 北京工商大学 | Vinasse extract and preparation method and application thereof |
| CN111671039A (en) * | 2020-06-18 | 2020-09-18 | 湖南省大观溪生物科技有限公司 | Bean product fresh-keeping and color-protecting liquid and preparation method thereof |
| CN111870566A (en) * | 2020-08-13 | 2020-11-03 | 茅台学院 | Method for extracting composite yeast fermentation product from vinasse and application |
| CN111991326A (en) * | 2020-09-08 | 2020-11-27 | 茅台学院 | Maotai-flavor vinasse extract toning lotion |
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| CN107569433B (en) | 2020-12-15 |
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Effective date of registration: 20180517 Address after: 313000 Changxing County Forest City Industrial Park, Zhejiang Province Applicant after: Huzhou Laohenghe Brewing Co., Ltd. Address before: 313028 eight Li Dian food industry park, Huzhou, Zhejiang Applicant before: Huzhou Laohenghe Brewing Co., Ltd. |
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Denomination of invention: The invention relates to a tyrosinase inhibitor extracted from yellow rice wine lees and a preparation method thereof Effective date of registration: 20220129 Granted publication date: 20201215 Pledgee: Huzhou Wuxing Private Financing Service Center Co.,Ltd. Pledgor: HUZHOU LAOHENGHE BREWING Co.,Ltd. Registration number: Y2022980001323 |