CN107927630A - 一种磷脂茶多酚鱼松的制备方法及检测方法 - Google Patents
一种磷脂茶多酚鱼松的制备方法及检测方法 Download PDFInfo
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- CN107927630A CN107927630A CN201711334870.2A CN201711334870A CN107927630A CN 107927630 A CN107927630 A CN 107927630A CN 201711334870 A CN201711334870 A CN 201711334870A CN 107927630 A CN107927630 A CN 107927630A
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- Prior art keywords
- phosphatide
- tea polyphenols
- dried fish
- tea
- fish floss
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Classifications
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/115—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
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Abstract
本发明公开了一种磷脂茶多酚鱼松的制备方法及检测方法,制备方法包括以下步骤:①清洗,②蒸煮,③冷却后去除鱼皮、脂肪和鱼刺,④去腥,⑤压榨,⑥添加磷脂茶多酚复合物,⑦搓松后继续加食盐、白砂糖和豌豆粉,⑧文火炒松直至含水量12%左右,⑨旺火炒酥后,冷却罐装贮藏。一方面,本发明的制备方法制备的磷脂茶多酚鱼松中可以缓慢释放茶多酚,进而起到长期抗氧化作用,从而提高鲫鱼鱼松的贮藏期。另一方面,本发明的检测方法,可以快速准确地检测鱼松中的脂肪酸含量,进而判断鱼松肉质氧化情况。
Description
技术领域
本发明涉及一种磷脂茶多酚鱼松(鲫鱼)的制备方法及检测方法,属于食品制造技术领域。
背景技术
鲫鱼是实用价值极高的淡水鱼类,其肉质细嫩,味道鲜美,富含各种蛋白质、矿物质和维生素。但是由于鲫鱼个体较小,鱼刺较多较密,目前没有较为合适的工业化的食品加工技术。
鱼松是目前较为流行的一种鱼类加工方法,它是用鱼类肌肉制成的金黄色绒毛状调味干制品。但是使用现有鱼松加工工艺对鲫鱼进行加工时,各种加温过程容易使鱼肉中富含的不饱和脂肪酸类物质发生氧化,进而生成腥臭味小分子化合物,使得产品无法长期保持风味,影响产品保质期。
茶多酚(Teapolyphenols,TPP)又叫茶单宁,茶鞣质,是茶叶中多羟基酚类及其衍生物的总称,主要包括儿茶素类、黄酮类、花青素和酚酸类物质。其中儿茶素类占茶多酚总量的60-80%,是茶多酚中含量最高的组分,具有许多生理活性如抗氧化、抗肿瘤、抗衰老、减肥等。但是茶多酚的多酚羟基结构极性较大,水溶性强而脂溶性差,且其自身的物化稳定性差、含有不愉悦的味道,极大得限制了其在食品工业的应用。
发明内容
本发明的目的在于,提供一种磷脂茶多酚鱼松的制备方法及检测方法。一方面,本发明的制备方法制备的磷脂茶多酚鱼松中可以缓慢释放茶多酚,进而起到长期抗氧化作用,从而提高鲫鱼鱼松的贮藏期。另一方面,本发明的检测方法,可以快速准确地检测鱼松中的脂肪酸含量,进而判断鱼松肉质氧化情况。
本发明的技术方案:一种磷脂茶多酚鱼松的制备方法,其特点是,包括以下步骤:
①清洗:将淡水鲫鱼去除内脏和鱼鳞,并用清水清洗;
②蒸煮:沥水后,鲫鱼置于高压蒸汽锅内蒸30分钟,温度120℃锅内气压0.1MPa;
③冷却后去除鱼皮、脂肪和鱼刺,得到A品;
④去腥:在A品中添加料酒、生姜及水煮沸5分钟,沥干得到B品,料酒、水和生姜相对于A品的质量百分比分别是30%、70%、10%;
⑤压榨:使用压榨机对B品进行压榨(粉碎);
⑥添加磷脂茶多酚复合物:在B品中添加磷脂茶多酚复合物,磷脂茶多酚复合物相当于B品的质量百分比是0.3%;
⑦搓松后继续加食盐、白砂糖和豌豆粉,食盐、白砂糖和豌豆粉相对于B品的质量百分比是2%、3%、5%;
⑧文火炒松直至含水量12%左右,文火温度范围是40-60℃(50℃效果最佳);
⑨旺火炒酥后,冷却罐装贮藏,旺火温度范围是100-120℃(110℃效果最佳)。
上述的磷脂茶多酚鱼松的制备方法中,所述磷脂茶多酚复合物的制备方法为:
称取大豆卵磷脂30质量份于容器中,加入到氯仿搅拌溶解;
溶解20质量份茶多酚于乙醇中,得到茶多酚乙醇溶液;
将茶多酚乙醇溶液倒入盛放大豆卵磷脂的容器中进行混合,边搅拌边逐渐升温至40℃后搅拌2h,
旋蒸除去有机溶剂直至成膜,
加入0.01mol/L磷酸盐缓冲溶液,其中0.01mol/L磷酸盐缓冲溶液中含有10%质量百分比的蔗糖冻干保护剂,继续旋蒸使膜溶解并充分水合,得到磷脂茶多酚复合物混悬液;
将磷脂茶多酚复合物混悬液转移至容量瓶,于-80℃快速冷冻2h;
置于真空冷冻干燥机干燥,冻干后得磷脂茶多酚复合物;
置于4℃保存备用。
前述的磷脂茶多酚鱼松的制备方法中,所述氯仿的加入量为,每30g大豆卵磷脂加入500mL,乙醇的加入量为20g茶多酚加入500mL。
前述的磷脂茶多酚鱼松的制备方法中,所述0.01mol/L磷酸盐缓冲溶液的pH为6.5,加入量为每30g大豆卵磷脂加入50mL。
前述方法制备的磷脂茶多酚鱼松的检测方法:将0.1g所述磷脂茶多酚鱼松的样品与2mL浓度为0.5mol/L的NaOH-MeOH溶液混合后振荡摇匀,在65℃的水浴锅中加热30min,取出后冷却至室温,再加入2mL浓度为0.5mol/L的BF3-MeOH溶液,振荡混匀,在65℃水浴锅中继续加热3min,取出并自然冷却后加入2mL正己烷,同时加入饱和NaCl溶液充分稀释,取出上清液后在其中加入无水硫酸钠(加入量为所取上清液1/10体积),取上清液进行气相色谱分析,检测脂肪酸含量。
前述的检测方法中,所述气相色谱分析的条件是:
色谱柱:HP-88毛细管色谱柱(30m×0.25mm,0.2μm);载气:高纯氮气;恒流:0.65mL/min;进样量:1μL;分流比:40:1;进样口温度:250℃;升温程序:初温50℃,保持2min,以4℃/min升至220℃维持15min。
与现有技术相比,本发明通过在鱼松的制备过程中添加磷脂茶多酚复合物,配合制备过程中的工艺参数,可以抑制鱼肉中不饱和脂肪酸的氧化,减少其损失或转化,使得成品磷脂茶多酚鱼松中各种脂肪酸含量均与原料鱼相近,保证其原始风味。本发明使用低温文火炒松至一定的含水量,这个过程中磷脂茶多酚复合物不仅可以充分与鱼肉中的脂类溶合,也不会因温度过高而过度释放茶多酚,当水份低至12%时,温度再升至炒酥的高温时,茶多酚也不易释放挥发,能够有效保障鱼肉中磷脂茶多酚复合物的含量。而且本发明利用磷脂与茶多酚的复合,使茶多酚的脂溶性大大增强,利于充分与鱼肉中的脂肪融合,而且可以是茶多酚的缓释性增强,因此本发明的方法制备的磷脂茶多酚鱼松中可以长期缓慢地释放茶多酚的抗氧化性能,提高鱼松的保质期。另外,本发明还利用了磷脂茶多酚复合物中的磷脂本身具有还原作用,能修复茶多酚中被氧化的儿茶素分子,使茶多酚能够进一步地持续发挥抗氧化性能。
本发明的磷脂茶多酚复合物的制备方法中,采用了旋蒸与冻干技术相结合的方案,配合精准的物料配比,不仅复合率高(采用HPLC法则测定的复合率可高达99.5%),而且性能更加稳定。再结合磷脂茶多酚复合物的低温保存与使用温度,本发明的方法制备的磷脂茶多酚复合物能够在鱼松中发挥更好的作用,脂溶性、缓释性、抗氧化性等各方面均有很大的提升。
另一方面,本发明的检测方法,先对样品进行甲酯化,把高沸点、不易气化的脂肪酸酯水解或皂化成脂肪酸和甘油,再使脂肪酸与甲醇反应生成相应脂肪酸甲酯,变成低沸点易气化的物质,从而降低气化温度,有利于气相色谱法分离并逐一测定其组成及含量,然后方便快捷地通过气相色谱法对脂肪酸甲酯的含量进行测定,而脂肪酸甲酯的含量的变化对应脂肪酸的变化,从而可准确地检测出鱼松样品的氧化情况,以判断鱼松样品的品质。
附图说明
图1是实施例中茶多酚和磷脂茶多酚复合物体外释放率对比图;
图2是实施例中同浓度的茶多酚和磷脂茶多酚复合物体外DPPH自由基清除能力对比图;
图3是实施例中不同浓度的茶多酚和磷脂茶多酚复合物FRAP抗氧化值对比图;
图4是实施例中不同贮藏期内添加茶多酚的鱼松和本发明方法制备的鱼松的过氧化值对比图。
具体实施方式
下面结合附图和实施例对本发明作进一步的说明,但并不作为对本发明限制的依据。
实施例。
一、磷脂茶多酚鱼松的制备:
①清洗:将淡水鲫鱼去除内脏和鱼鳞,并用清水清洗;
②蒸煮:沥水后,鲫鱼置于高压蒸汽锅内蒸30分钟,温度120℃锅内气压0.1MPa;
③冷却后去除鱼皮、脂肪和鱼刺,得到A品;
④去腥:在A品中添加料酒、生姜及水煮沸5分钟,沥干得到B品,料酒、水和生姜相对于A品的质量百分比分别是30%、70%、10%;
⑤压榨:使用压榨机对B品进行压榨;
⑥添加磷脂茶多酚复合物:在B品中添加磷脂茶多酚复合物,磷脂茶多酚复合物相当于B品的质量百分比是0.3%;
⑦搓松后继续加食盐、白砂糖和豌豆粉,食盐、白砂糖和豌豆粉相对于B品的质量百分比是2%、3%、5%;
⑧文火炒松直至含水量12%左右,文火温度范围是40-60℃;
⑨旺火炒酥后,冷却罐装贮藏,旺火温度范围是100-120℃。
二、其中磷脂茶多酚复合物的制备:
称取大豆卵磷脂30质量份于容器中,加入到氯仿搅拌溶解;
溶解20质量份茶多酚于乙醇中,得到茶多酚乙醇溶液;
将茶多酚乙醇溶液倒入盛放大豆卵磷脂的容器中进行混合,边搅拌边逐渐升温至40℃后搅拌2h,
旋蒸除去有机溶剂直至成膜,
加入0.01mol/L磷酸盐缓冲溶液,其中0.01mol/L磷酸盐缓冲溶液中含有10%质量百分比的蔗糖冻干保护剂,继续旋蒸使膜溶解并充分水合,得到磷脂茶多酚复合物混悬液;
将磷脂茶多酚复合物混悬液转移至容量瓶,于-80℃快速冷冻2h;
置于真空冷冻干燥机干燥,冻干后得磷脂茶多酚复合物;
置于4℃保存备用。
所述氯仿的加入量为,每30g大豆卵磷脂加入500mL,乙醇的加入量为20g茶多酚加入500mL。所述0.01mol/L磷酸盐缓冲溶液的pH为6.5,加入量为每30g大豆卵磷脂加入50mL。
本发明中的茶多酚可选用杭州禾田生物技术有限公司生产的茶多酚(纯度98%,主要成分EGCG为50.4%)。
三、磷脂茶多酚鱼松的检测:将0.1g所述磷脂茶多酚鱼松的样品与2mL浓度为0.5mol/L的NaOH-MeOH溶液混合后振荡摇匀,在65℃的水浴锅中加热30min,取出后冷却至室温,再加入2mL浓度为0.5mol/L的BF3-MeOH溶液,振荡混匀,在65℃水浴锅中继续加热3min,取出并自然冷却后加入2mL正己烷,同时加入饱和NaCl溶液充分稀释,取出上清液后在其中加入无水硫酸钠(1/10体积),取上清液进行气相色谱分析,检测脂肪酸含量。所述气相色谱分析的条件是:色谱柱:HP-88毛细管色谱柱;载气:高纯氮气;恒流:0.65mL/min;进样量:1μL;分流比:40:1;进样口温度:250℃;升温程序:初温50℃,保持2min,以4℃/min升至220℃维持15min。
四、本发明方法制备的磷脂茶多酚复合物(TPP-PL)的亲水亲脂分配系数K值与普通茶多酚(TPP)的比较。
方法:称取0.1g茶多酚和磷脂茶多酚复合物,分别加入一定量的超纯水和非极性溶剂(氯仿或乙酸乙酯)使样品充分溶解,再向其加入等体积的非极性溶剂和超纯水,剧烈震荡后静置,茶多酚和磷脂茶多酚复合物样品在两相中自动分配,分离两相溶液并定容至100mL,使用液相色谱测定两相中茶多酚含量,以非水相中茶多酚含量与水相中茶多酚含量之比值即为K值。
结果:如表1所示,在氯仿-水体系中,茶多酚具有良好的水溶性难溶于氯仿故K值较小(0.002)远低于磷脂茶多酚复合物的K值(150.8),说明与磷脂复合的茶多酚亲脂性得到很大的提高,茶多酚在乙酸乙酯-水体系中的K值(4.574)较氯仿-水体系大,是因为茶多酚可溶于乙酸乙酯,从乙酸乙酯相和水相EGCG含量可以看出茶多酚溶于乙酸乙酯能力强于溶于水的能力,而磷脂茶多酚复合物的亲水性明显减小,其K值(21.33)远大于茶多酚(4.574),磷脂茶多酚复合物亲脂性较茶多酚显著增强,因此磷脂茶多酚能与含有较多脂肪酸的鱼松紧密结合,发挥茶多酚的抗氧化作用。
表1茶多酚和磷脂茶多酚复合物在两相溶剂中的分配系数比较
五、体外释放率
方法:取5mL磷脂茶多酚复合物样品,加入至经预处理的10kDa透析袋中,扎好透析袋口并置于含100mLPBS等渗溶液(0.05M,pH6.0)的烧杯中,于37±0.5℃下恒温水浴低速搅拌。分别于0.1,0.2,0.4,0.8,1,2,4,6,8,10,12h取5mL透析液,以PBS溶液作为对照测定275nm下吸光度,计算各个时间点的茶多酚释放量。另取等量茶多酚样品重复以上步骤。
结果:如图1所示,茶多酚及磷脂茶多酚在体外释放模拟试验中趋势大致相同,均为前5个小时茶多酚的释放量上升较快,之后释放量上升较慢并趋于稳定,但磷脂茶多酚样品的茶多酚释放量远低于茶多酚样品,25h后茶多酚样品体外茶多酚释放量高于磷脂茶多酚60%以上。磷脂包覆茶多酚形成脂质体后具有能延长茶多酚在鱼松中的保留时间,在鱼松组织结构间隙具有缓慢释放茶多酚的特性,对鱼松的贮藏期的延长具有重要作用。
六、抗氧化性
1、DPPH清除自由基
方法:将茶多酚和茶多酚磷脂复合物分别稀释成4个浓度25,50,75,100μg/mL,各取0.1mL样品加入至2mL无水乙醇中,然后向其加入60μg/mL的DPPH溶液1.5mL,充分混合均匀后放置暗室反应30min。反应结束后置于517nm下测定起吸光度,由下式计算得到样品的清除自由基活性:
其中:A为空白样品与DPPH反应后的吸光值;B为样品经上述反应后的吸光值;C为空白样品与无水乙醇的混合物的吸光值。
结果:如图2所示,茶多酚和磷脂茶多酚复合物的体外抗氧化活性的大小与其浓度有关,DPPH自由基清除率随着抗氧化剂浓度的提高而增加,并且呈一定的线性关系。相同浓度下茶多酚的抗氧化能力略优于磷脂茶多酚复合物,但是差异并不显著。抗氧化剂浓度为50,75,100,125μg/mL时,茶多酚的DPPH自由基清除能力为58.9%±3.63%,67.3%±4.64%,72.1%±5.61%和75.2%±4.59%,而磷脂茶多酚复合物在相同浓度下的清除能力为51.7%±2.44%,59.2%±2.54%,63.7%±2.87%和67.5%±2.95%。磷脂复合能保持茶多酚的抗氧化能力,主要由于DPPH自由基清除能力测定环境为无水乙醇,而磷脂茶多酚复合物在乙醇溶剂中易发生破乳现象,使被包裹的茶多酚分子暴露在DPPH反应体系中。
2、FRAP抗氧化
方法:制备10mmol/LTPTZ溶解在40mmol/L的盐酸溶液,20mmol/LFeCl3·6H2O溶液,0.3mol/L醋酸缓冲液(pH3.6),并将三者按1:1:10混合均匀后即得到FRAP试剂。将茶多酚和磷脂茶多酚复合物分别配制4个浓度20,30,40,50μg/mL,取4.8mLFRAP试剂与0.2mL样品混合后置于37℃反应10min。待反应结束后于593nm处测定吸光值。
结果:如图3所示,在抗氧化剂浓度为20,30,40,50μg/mL时,经FRAP实验茶多酚的铁离子还原能力为438.9±26.6μmol/mL,720.1±47.8μmol/mL,827.6±56.3μmol/mL和930.4±66.9μmol/mL;磷脂茶多酚复合物的铁离子还原能力为265.4±14.7μmol/mL,485.3±27.6μmol/mL,596.9±321.1μmol/mL和710.8±32.3μmol/mL。经过脂质体包封之后,茶多酚的铁离子还原能力显著降低。造成这种差异的主要由于茶多酚包覆在脂质体水相中,因为没有破乳处理,其供电子能力受到磷脂双分子的干扰,进而导致磷脂茶多酚复合物的铁离子还原能力降低。
七、本发明的脂肪检测
1、脂质过氧化值
方法:过氧化物是脂质氧化酸败的初始产物,通常以过氧化物的产生作为脂质氧化酸败的开始。过氧化物与碘化钾作用,生成游离碘,以硫代硫酸钠溶液滴定,以滴定的体积计算生成过氧化物的含量。当鱼松中含有茶多酚等抗氧化剂时,其生成的过氧化物的量就减少,即POV值就降低,以POV值高低判定抗氧化剂的性能优劣。
结果:如图4所示,前5天茶多酚及磷脂茶多酚均能有效抑制鱼松脂肪氧化酸败,POV值基本保持为0,5天后POV值均开始上升,添加磷脂茶多酚复合物的鱼松过氧化值的上升较添加茶多酚的鱼松过氧化值的上升缓慢。这验证了磷脂茶多酚的缓释性,磷脂茶多酚复合物能长时间保留在鱼松中持续释放茶多酚抑制鱼松脂肪氧化酸败,磷脂本身具有还原作用,能修复被氧化的儿茶素分子,所以磷脂茶多酚复合物延长鱼松贮藏期的效果强于茶多酚单体。
2、脂肪酸成分变化
方法:如前述实施例所述,先对进行甲酯化,把高沸点、不易气化的脂肪酸酯水解或皂化成脂肪酸和甘油,再使脂肪酸与甲醇反应生成相应脂肪酸甲酯,变成低沸点易气化的物质,从而降低气化温度,有利于气相色谱法分离并逐一测定其组成及含量,脂肪酸甲酯的变化对应脂肪酸的变化。
结果:如表2所示,知鱼肉原料、普通鱼松、添加了茶多酚的鱼松及本发明方法制备的鱼松的脂肪酸甲酯成分及相对含量,鱼肉原料、普通鱼松、添加了茶多酚的鱼松及本发明方法制备的鱼松含有脂肪酸种类相同,均为23种,9种饱和脂肪酸,其中含量最多的均为棕榈酸,6种单不饱和脂肪酸,含量最多的均为油酸,8种多不饱和脂肪酸,含量最多的均为亚油酸,虽然鱼肉原料为淡水鱼但二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)均有检出。鱼肉原料炒制成鱼松后,9种饱和脂肪酸含量均有增加,硬脂酸含量增加最为显著,增加了23.28%,在不饱和脂肪中除了花生一烯酸含量略有升高,其他不饱和脂肪酸含量均有减少,其中亚油酸含量变化最为显著,减少了11.02%。可能是油脂中的碳氢键键能较小,容易断裂形成自由基,不饱和双键的存在会使碳氧键更容易断裂成自由基,鱼松炒制过程中各种加热处理容易导致不饱和脂肪酸碳氢键获得能量产生自由基被氧化,部分不饱和脂肪酸可转化为饱和脂肪酸。加入茶多酚和磷脂茶多酚复合物的鱼松相比原料鱼饱和脂肪酸增多及不饱和脂肪酸减少但幅度没有未作处理的鱼松大,其中加入茶多酚的鱼松中硬脂酸含量增加了12.05%,远大于磷脂茶多酚鱼松的硬脂酸增量(1.46%),不饱和脂肪亚油酸含量减少了8.26%,大于磷脂茶多酚鱼松的亚油酸变化(4.29%),说明茶多酚及磷脂茶多酚复合物均能抑制鱼松脂肪氧化等反应但磷脂茶多酚保持鱼松脂肪酸成分的效果较茶多酚显著,磷脂茶多酚能保护不饱和脂肪酸,减少损失或转化,磷脂茶多酚鱼松(本发明方法制备的鱼松)中各种脂肪酸含量均与原料鱼相近,EPA损失量(0.14%)及DHA损失量(0.23%)分别少于茶多酚鱼松的EPA损失量(0.45%)及DHA损失量(0.72%),而EPA和DHA是人体必需脂肪酸,对人体细胞膜功能和基因表达有重要作用,具有促进婴幼儿大脑发育,抑制血小板凝集,降血脂,防止动脉粥样硬化及老年痴呆等功效,所本发明方法制备的鱼松不仅能延长贮藏期而且还能提高鱼松营养功能性。
表2脂肪酸甲酯成分与相对含量
八、结论
本发明方法制备的鱼松可以抑制鱼肉中不饱和脂肪酸的氧化,减少其损失或转化,使得成品磷脂茶多酚鱼松中各种脂肪酸含量均与原料鱼相近,保证其原始风味。而且本发明利用磷脂与茶多酚的复合,使茶多酚的脂溶性大大增强,利于充分与鱼肉中的脂肪融合,而且可以是茶多酚的缓释性增强,因此本发明的方法制备的磷脂茶多酚鱼松中可以长期缓慢地释放茶多酚的抗氧化性能,提高鱼松的保质期。另外,本发明还利用了磷脂茶多酚复合物中的磷脂本身具有还原作用,能修复茶多酚中被氧化的儿茶素分子,使茶多酚能够进一步地持续发挥抗氧化性能。
Claims (6)
1.一种磷脂茶多酚鱼松的制备方法,其特征在于,包括以下步骤:
①清洗:将淡水鲫鱼去除内脏和鱼鳞,并用清水清洗;
②蒸煮:沥水后,鲫鱼置于高压蒸汽锅内蒸30分钟,温度120℃锅内气压0.1MPa;
③冷却后去除鱼皮、脂肪和鱼刺,得到A品;
④去腥:在A品中添加料酒、生姜及水煮沸5分钟,沥干得到B品,料酒、水和生姜相对于A品的质量百分比分别是30%、70%和10%;
⑤压榨:使用压榨机对B品进行压榨;
⑥添加磷脂茶多酚复合物:在B品中添加磷脂茶多酚复合物,磷脂茶多酚复合物相当于B品的质量百分比为0.3%;
⑦搓松后继续加食盐、白砂糖和豌豆粉,食盐、白砂糖和豌豆粉相对于B品的质量百分比是2%、3%和5%;
⑧文火炒松直至含水量12%左右,文火温度范围是40-60℃;
⑨旺火炒酥后,冷却罐装贮藏,旺火温度范围是100-120℃。
2.根据权利要求1所述的磷脂茶多酚鱼松的制备方法,其特征在于,所述磷脂茶多酚复合物的制备方法为:
称取大豆卵磷脂30质量份于容器中,加入到氯仿搅拌溶解;
溶解20质量份茶多酚于乙醇中,得到茶多酚乙醇溶液;
将茶多酚乙醇溶液倒入盛放大豆卵磷脂的容器中进行混合,边搅拌边逐渐升温至40℃后搅拌2h,
旋蒸除去有机溶剂直至成膜,
加入0.01mol/L磷酸盐缓冲溶液,其中0.01mol/L磷酸盐缓冲溶液中含有10%质量百分比的蔗糖冻干保护剂,继续旋蒸使膜溶解并充分水合,得到磷脂茶多酚复合物混悬液;
将磷脂茶多酚复合物混悬液转移至容量瓶,于-80℃快速冷冻2h;
置于真空冷冻干燥机干燥,冻干后得磷脂茶多酚复合物;
置于4℃保存备用。
3.根据权利要求2所述的磷脂茶多酚鱼松的制备方法,其特征在于:所述氯仿的加入量为,每30g大豆卵磷脂加入500mL,乙醇的加入量为每20g茶多酚加入500mL。
4.根据权利要求2所述的磷脂茶多酚鱼松的制备方法,其特征在于:所述0.01mol/L磷酸盐缓冲溶液的pH为6.5,加入量为每30g大豆卵磷脂加入50mL。
5.根据权利要求1至4任一方法制备的磷脂茶多酚鱼松的检测方法,其特征在于:将0.1g所述磷脂茶多酚鱼松的样品与2mL浓度为0.5mol/L的NaOH-MeOH溶液混合后振荡摇匀,在65℃的水浴锅中加热30min,取出后冷却至室温,再加入2mL浓度为0.5mol/L的BF3-MeOH溶液,振荡混匀,在65℃水浴锅中继续加热3min,取出并自然冷却后加入2mL正己烷,同时加入饱和NaCl溶液充分稀释,取出上清液后在上清液中加入无水硫酸钠,继续取上清液进行气相色谱分析,检测脂肪酸含量。
6.根据权利要求5所述的检测方法,其特征在于,所述气相色谱分析的条件是:
色谱柱:HP-88毛细管色谱柱;载气:高纯氮气;恒流:0.65mL/min;进样量:1μL;分流比:40:1;进样口温度:250℃;升温程序:初温50℃,保持2min,以4℃/min升至220℃维持15min。
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