CN107691936A - 一种口感较好的辣木叶水溶性提取物及其提取方法 - Google Patents
一种口感较好的辣木叶水溶性提取物及其提取方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种口感较好，既具有特征的辣木叶味道又有类似茶味的辣木叶的水溶性提取物及其提取方法。提取方法采用蒸馏水加热回流提取法，对辣木叶的最佳提取工艺条件为：料液比为1:20，提取时间为30min，提取次数为3次。在此条件下，重复实验的得率稳定。结合味觉活性评价，在此提取条件下得到的提取物能很好的溶解于冷水，溶液澄清，水溶液为淡黄色澄清状态，具有特征的辣木叶味道，回甘，还具有类似茶水的味道，并且无有机溶剂的参与，更健康环保。可应用于辣木叶茶的深度加工、辣木饮料的开发，还可应用于辣木叶食品和饮料的食品添加剂。
Description
技术领域：
本发明属于提取技术和食品技术领域，具体地，涉及一种代茶植物提取物(一种口感较好的辣木叶水溶性提取物)及其制备方法，及其在食品、饮料、保健品中的应用。
背景技术：
辣木(Moringa oleifera)为辣木科(Moringaceae)辣木属(Moringa Adans)多年生植物，原产于热带南亚热带的干旱或半干旱地区，是一种药食两用的植物。辣木具有食疗保健作用，广泛应用于医疗、保健等方面，被誉为“生命之树”，“植物中的钻石”。其嫩叶、嫩果荚、种子、花和叶片均可食用，做蔬菜和调味料等。研究表明，辣木叶水提取物具有降血糖、抗肿瘤、抗炎、抗氧化和调节免疫力等活性。目前，辣木叶产品主要有辣木含片、辣木咀嚼片、辣木养生茶等，但是这些辣木产品在口感上接受度较差，相关辣木叶提取物其水溶性和澄清度较差。
发明内容：
本发明的目的在于提供一种口感较好的辣木叶提取物的提取方法，该方法得到的辣木叶提取物既具有特征的辣木叶味道，回甘，还具有类似茶水的味道，以解决目前辣木相关产品口感较差的问题。
为实现本发明的上述目的，本发明提供了如下的技术方案：
一种口感较好的辣木叶水溶性提取物，所述提取物由下述方法提取而得：用蒸馏水加热回流提取辣木叶，料液比为1:20，提取时间为30min，提取次数为3次。
根据所述的一种口感较好的辣木叶水溶性提取物，所述的提取物其挥发性成分主要为：松油烯-4-醇、乙酸松油酯、β-紫罗兰酮、sesquiphellandrene、正十六烷烃、植酮、亚麻酸甲酯、叶绿醇，上述这些成分占总挥发性成分的48％以上。
所述的提取物能溶解于冷水，溶液澄清，水溶液为淡黄色澄清状态，具有特征的辣木叶味道，回甘，同时具有类似茶水的味道，无有机溶剂的参与，健康环保。
本发明同时提供一种口感较好的辣木叶水溶性提取物的提取方法，该提取方法采用蒸馏水加热回流提取辣木叶，料液比为1:20，提取时间为30min，提取次数为3次。
本发明还提供了一种由所述提取物制备的辣木叶固体饮料。
以及，一种由所述提取物制备的辣木叶液体饮料。
此外还提供了所述的辣木叶水溶性提取物在制备饮料和食品添加剂中的应用。
另外，本发明额外还提供了包含有所述的一种口感较好的辣木叶水溶性提取物的辣木叶提取物饮料，所述的辣木叶提取物饮料由下述重量百分比的配方所组成：辣木叶提取物0.25％，白砂糖2％，蜂蜜0.8％，柠檬酸0.005％，余量为食用纯净水。
以及，所述的辣木叶提取物饮料的制备方法，该方法地按所述比例精确称量辣木叶提取物、白砂糖、蜂蜜、柠檬酸，溶解于食用纯净水中，灌装，灭菌，得天然辣木叶提取物饮料。
本发明采用正交试验的方法，结合感官评价和水溶性评价实验，探索新食品原料辣木叶的不同浓度乙醇-水冷浸提取、蒸馏水加热回流提取的最优条件，确定最佳提取工艺条件为：料液比为1:20，提取时间为30min，提取次数为3次。
本发明所得提取物其挥发性成分主要为：松油烯-4-醇、乙酸松油酯、β-紫罗兰酮、sesquiphellandrene、正十六烷烃、植酮、亚麻酸甲酯、叶绿醇。
具体实施方式
下面用本发明的实施例来进一步说明本发明的实质性内容，但并不以此来限定本发明。
实施例1：
提取工艺流程：称量植物材料→回流提取→过滤→合并滤液→减压浓缩→冷冻干燥→计算得率→感官评价→水溶性评价→选取最优工艺进行3次重复实验。
感官评价方法：提取物精确称量后配置成一定的浓度待测，通过专业筛选组成的感官评价小组对样品的味觉活性进行评价，每个样品重复3次。
乙醇和水提取物的提取：取干燥的辣木叶，粉碎，过20目筛，精确称量50g，共5份，分别用95％、80％、50％、30％乙醇-水冷浸提取和蒸馏水加热回流提取(均为500ml，依次编号为A-E)，提取次数3次，过滤，合并滤液，减压浓缩到小体积后用冷冻干燥机进行干燥，72小时后取出，待用。
乙醇和水提取物的水溶性和感官评价：精确称量提取物A-E，配置成1％的水溶液，观察溶液澄清度以评价提取物的水溶性，观察水溶性后的溶液(溶解性不好的溶液过滤后取澄清饱和滤液)稀释到2％的浓度进行感官评价。结果见表1。
表1.乙醇和水提取物的水溶性和感官评价结果
根据水溶性和感官评价结果确定蒸馏水加热回流提取方法得到的提取物相对较好。本发明采用正交试验的方法，结合感官评价和水溶性评价实验，探索新食品原料辣木叶的不同浓度乙醇-水冷浸提取、蒸馏水加热回流提取的最优条件，确定最佳提取工艺条件为：料液比为1:20，提取时间为30min，提取次数为3次。本发明所得提取物其挥发性成分主要为：松油烯-4-醇、乙酸松油酯、β-紫罗兰酮、sesquiphellandrene、正十六烷烃、植酮、亚麻酸甲酯、叶绿醇。
正交试验设计：取干燥的辣木叶，粉碎，过20目筛，精确称量50g，共9份，按表2所示的正交水平表进行提取，采用蒸馏水加热回流提取的方法进行提取。过滤所得提取液采用冷冻干燥的方法浓缩干燥，得到提取物，提取物称量并计算相对得率。
相对得率计算公式为：提取物得率(％)＝提取物质量/辣木叶粉末质量×100％。
表2.正交试验因素水平表
正交试验提取物水溶性和感官评价：精确称量提取物①-⑨，配置成0.5％、0.4％、0.3％的水溶液，观察溶液澄清度以评价提取物的水溶性。精确称量正交试验所得的9份提取物(①-⑨)，配置成2％的水溶液，感官评价小组对样品溶液的味觉活性进行评价。结果见表3。
重复实验：为了确认最优提取工艺的稳定性，分别称取50g辣木叶粉末3份，按照最优工艺条件进行了3次重复实验，得到3份提取物，分别计算得率。三次重复实验得率分别为47.33、47.59、47.45。
表3.辣木叶水提取得率正交试验结果
在正交试验中试验⑦和试验⑨的得率虽然比⑤稍高一点，但是其口感不如实验⑤所得提取物，所以综合考虑得率、水溶性和口感等因素得出最佳提取条件为实验⑤的条件。
实施例2：
提取物挥发性成分分析：
分析仪器：Agilent 7890A-5975C气相色谱-质谱联用仪(GC-MS)。
固相微萃取设备：supelco固相微萃取手柄和吸附柱。
GC-MS分析方法：气相条件：色谱柱：Agilent 19091J-115,HP-5(5％PhenylMethyl Siloxan,50m×0.32mm×0.52μm)；进样口温度：250℃；柱箱升温程序：40℃保持5分钟，再每分钟升5度到250℃，保持10分钟；进样量：1微升；分流比：不分流；进样口压力：87千帕；流速：1.8毫升/分钟。
质谱条件：电离方式EI，电子轰击能量70eV，扫描范围20～500nm；定量方法：相对峰面积归一化法；谱库：NIST 08。
样品采集：精确称取2g实施例1中的提取物⑤，置于10ml顶空瓶，用封口膜封闭瓶口，于60℃水浴中保温，插入固相微萃取柱置于提取物上方吸附挥发性成分，吸附时间30分钟后，用GC-MS检测挥发性成分。
挥发性成分检测结果：通过GC-MS检测和谱库检索，辣木叶提取物⑤中的主要挥发性成分如表4所示。
表4.辣木叶提取物的挥发性成分
实施例3：
辣木叶提取物饮料：
配方：辣木叶提取物0.25％，白砂糖2％，蜂蜜0.8％，柠檬酸0.005％，食用纯净水。按比例精确称量辣木叶提取物、白砂糖、蜂蜜、柠檬酸溶解于食用纯净水中，灌装，灭菌，即得天然辣木叶提取物饮料。
Claims (9)
1.一种口感较好的辣木叶水溶性提取物，其特征在于，所述提取物由下述方法提取而得：用蒸馏水加热回流提取辣木叶，料液比为1:20，提取时间为30min，提取次数为3次。
2.根据权利要求1所述的一种口感较好的辣木叶水溶性提取物，其特征在于所述的提取物其挥发性成分主要为：松油烯-4-醇、乙酸松油酯、β-紫罗兰酮、sesquiphellandrene、正十六烷烃、植酮、亚麻酸甲酯、叶绿醇，上述这些成分占总挥发性成分的48％以上。
3.根据权利要求1所述的一种口感较好的辣木叶水溶性提取物，其特征在于所述的提取物能溶解于冷水，溶液澄清，水溶液为淡黄色澄清状态，具有特征的辣木叶味道，回甘，同时具有类似茶水的味道，无有机溶剂的参与，健康环保。
4.一种口感较好的辣木叶水溶性提取物的提取方法，其特征在于，该提取方法采用蒸馏水加热回流提取辣木叶，料液比为1:20，提取时间为30min，提取次数为3次。
5.一种由权利要求1所述的提取物制备的辣木叶固体饮料。
6.一种由权利要求1所述的提取物制备的辣木叶液体饮料。
7.权利要求1所述的辣木叶水溶性提取物在制备饮料和食品添加剂中的应用。
8.包含有权利要求1所述的一种口感较好的辣木叶水溶性提取物的辣木叶提取物饮料，其特征在于所述的辣木叶提取物饮料由下述重量百分比的配方所组成：辣木叶提取物0.25％，白砂糖2％，蜂蜜0.8％，柠檬酸0.005％，余量为食用纯净水。
9.权利要求8所述的辣木叶提取物饮料的制备方法，其特征在于按所述比例精确称量辣木叶提取物、白砂糖、蜂蜜、柠檬酸，溶解于食用纯净水中，灌装，灭菌，得天然辣木叶提取物饮料。
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