CN108041602B - 一种花色苷功能食品添加剂及其制备方法 - Google Patents
一种花色苷功能食品添加剂及其制备方法 Download PDFInfo
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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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- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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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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Abstract
本发明公开了一种花色苷功能食品添加剂,其中含有至少2种花青素与糖苷组成的10种以上的花色苷,是将紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱分别经整理、清洗、冷冻干燥、粉碎、提取、浓缩、干燥粉碎后得到花色苷提取物,按照1~5:1~5:0~5:0~5:1~5配比制成。该花色苷功能食品添加剂可用于各种功能食品中,可作为功能食品色素调配,抗氧化能力可延长功能食品保质期,五种紫色蔬菜花色苷提取物组合配比,可大大丰富产品中花色苷种类,有利于发挥花色苷对人体营养保健功能及药理作用发挥。制备工艺既有效保留蔬菜中花色苷不被破坏又有利于后续花色苷的浸提产量。原料来源自然,制作过程安全,可改善消费者对花色苷的摄入现状。
Description
技术领域
本发明涉及食品添加剂领域,更具体地,涉及一种花色苷功能食品添加剂及其制备方法。
背景技术
花色苷是花青素与糖以糖苷键结合而成的类黄酮化合物,广泛存在于果蔬的花、果实、茎、叶和根器官的细胞液中,使其呈现由红、紫红到兰等不同颜色。目前已知的花青素有20多种,植物中常见的有6种,包括矢车菊素、天竺葵色素、飞燕草色素、芍药色素、牵牛色素以及锦葵色素。与花青素成苷的可能单糖依次为葡萄糖、鼠李糖、半乳糖、木糖以及阿拉伯糖。花青素分子上可以连接1个或几个糖基,连接方式可以是单糖和低聚糖。由于花色苷分子中的羟基数目、羟基的甲基化程度、连接到花色苷分子上的糖的种类、数量及位置、连接到分子上的有机酸的数量和种类等均会有可能差异,故而果蔬中花色苷类别众多,且较花青素自身性质稳定。
花色苷具有独特的营养保健功能和药理作用,目前已有大量研究证明其具有清除体内自由基、增殖叶黄素、抗肿瘤、抗癌、抗炎、抑制脂质过氧化和血小板凝集、预防糖尿病、减肥、保护视力等功效,在食品以及医药领域具有巨大的应用潜力。
已有研究资料证明紫色蔬菜如紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱中花色苷含量丰富,但蔬菜具有不耐贮、季节性较强的特点,且消费者对蔬菜风味各有偏好,以通过蔬菜摄入途径摄取花色苷,难以满足人体对花色苷的需求以及花色苷营养保健功能的发挥。
发明内容
本发明的目的是针对花色苷具有独特的营养保健功能和药理作用,而消费者通过蔬菜摄入花色苷的数量以及种类有限,不足以发挥营养保健功能的情况,提供了一种花色苷功能食品添加剂及其制备方法。该花色苷功能食品添加剂原料来源自然,制作过程安全,花色苷产量高且种类丰富,食品中添加既有利于食品稳定,更可改善消费者对花色苷的摄入现状。
为了实现上述目的,本发明提供一种花色苷功能食品添加剂,该花色苷功能食品添加剂中含有至少2种花青素与糖苷组成的10种以上的花色苷。
上述花色苷功能食品添加剂是通过以下方法制备得到的:紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱分别经整理、清洗、冷冻干燥、粉碎、浸提、浓缩、干燥粉碎后分别得到花色苷提取物,紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱花色苷提取物按照1~5:1~5:0~5:0~5:1~5的质量比配比。
优选上述紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱花色苷提取物的质量比为1~3:1~3:0~3:0~3:1~3。
进一步优选上述紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱花色苷提取物的质量比为1~3:1~3:1~3:1~3:1~3。
最优选上述紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱花色苷提取物的质量比为1:1:1:1:1。
优选上述冷冻干燥过程中冷冻温度为-45~-50℃,真空度<10Pa。
优选上述浸提采用的提取溶剂为含有0.5~1.0%柠檬酸的50~70%乙醇水溶液。
进一步优选上述浸提采用的提取溶剂为含有0.6~0.8%柠檬酸的60~70%乙醇水溶液。
上述花色苷功能食品添加剂的制备方法包括以下步骤:
(1)分别取紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱,去除不可食用部分后清洗切分;(2)将整理好的各种蔬菜冷冻干燥后分别粉碎成粉末过筛;(3)按5:1~15:1的液料比加入提取溶剂室温下浸提1~2次,每次10~20min;(4)合并提取液,离心去除杂质;(5)对提取液进行真空浓缩得到浓缩液;(6)将浓缩液冷冻干燥,干燥后粉碎成粉末过筛,分别得到紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱花色苷提取物;(7)紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱的花色苷提取物按1~5:1~5:0~5:0~5:1~5的质量比进行配比。
上述步骤(1)中的去除不可食用部分分别为紫甘蓝去除外叶、根茎部分,紫茄去除花梗、花萼部分,削取2~3mm厚的皮,紫扁豆去除花梗;紫洋葱去除外皮及根;切分为切成8~10cm2、厚度0.2~0.5cm的小片。
上述步骤(2)中蔬菜冷冻干燥过程中冷冻温度为-45~-50℃,真空度<10Pa。
上述步骤(2)中粉末过筛优选100目筛。
上述步骤(3)蔬菜中花色苷提取采用的提取溶剂为含有0.5~1.0%的柠檬酸的50~70%乙醇水溶液,优选为含0.6~0.8%柠檬酸的60~70%乙醇水溶液。
上述步骤(3)中优选的料液比为8:1~12:1。
上述步骤(4)中提取液离心去除杂质采用转速4500-5000r/min,离心时间1-3min。
上述步骤(6)中粉末过筛优选200目筛。
与现有技术相比,本发明的有益效果为:
(1)该花色苷功能食品添加剂原料来源自然,制作过程安全,花色苷产量高且种类丰富,食品中添加既有利于食品稳定,更可改善消费者对花色苷的摄入现状。
(2)该花色苷功能食品添加剂可用于各种功能食品中,花色苷深紫色颜色可作为功能食品色素调配,花色苷抗氧化能力可延长功能食品保质期,五种紫色蔬菜花色苷提取物组合配比,可大大丰富产品中花色苷种类,有利于发挥花色苷对人体营养保健功能及药理作用发挥。
(3)本发明采用的制备工艺既可有效保留蔬菜中花色苷不被破坏,且有利于后续花色苷的浸提产量;特定的提取溶剂有利于防止花色苷降解以及提高花色苷溶出率。
(4)制备过程中使用的提取剂均为食用级,成分均存在于食品中,更加安全可靠。
具体实施方式
下面将参照具体实施例更详细地描述本发明的优选实施方式。
实施例1
一种花色苷功能食品添加剂,其制备方法包括以下步骤:
(1)分别取紫甘蓝、紫茄、紫薯、紫扁豆以及紫洋葱,紫甘蓝去除外叶、根茎部分;紫茄去除花梗、花萼部分,削取2~3mm厚的皮,茄肉部分另作他用;紫扁豆去除花梗;紫洋葱去除外皮及根,紫甘蓝、紫茄皮、紫洋葱和紫扁豆切为约3×3cm大小,紫甘蓝叶片以及紫洋葱鳞片分散,紫薯切约0.5×3×3cm大小;
(2)切分好的各种蔬菜经真空冻干机冷冻干燥后分别粉碎成粉末过100目筛,冷冻温度为-45~-50℃,真空度<10Pa;
(3)分别按10:1的液料比加入含有0.7%的柠檬酸的70%乙醇水溶液,室温下浸提两次,每次15min;
(4)合并2次提取液,转速5000r/min离心2min去除杂质;
(5)采用真空旋转蒸发仪对提取液在40℃条件下进行真空浓缩;
(6)浓缩液入真空冻干机冷冻干燥,干燥后粉碎成粉末过200目筛,冷冻温度为-45~-50℃,真空度<10Pa,分别得花色苷提取物;
(7)紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱的花色苷提取物按1:1:1:1:1的质量比进行配比得到花色苷功能食品添加剂。
将花色苷功能食品添加剂真空包装冷藏,每隔10天取其测定花色苷总量变化。结果显示:花色苷产品比较稳定,在4个月内花色苷含量降低程度低于5%。
实施例2
一种花色苷功能食品添加剂,其制备方法包括以下步骤:
(1)分别取紫甘蓝、紫茄、紫薯、紫扁豆以及紫洋葱,紫甘蓝去除外叶、根茎部分;紫茄去除花梗、花萼部分,削取2~3mm厚的皮,茄肉部分另作他用;紫扁豆去除花梗;紫洋葱去除外皮及根,紫甘蓝、紫茄皮、紫洋葱和紫扁豆切为约3×3cm大小,紫甘蓝叶片以及紫洋葱鳞片分散,紫薯切约0.5×3×3cm大小;
(2)切分好的各种蔬菜经真空冻干机冷冻干燥后分别粉碎成粉末过100目筛,冷冻温度为-45~-50℃,真空度<10Pa;
(3)分别按8:1的液料比加入含有0.7%的柠檬酸的65%乙醇水溶液,室温下浸提两次,每次15min;
(4)合并2次提取液,转速5000r/min离心2min去除杂质;
(5)采用真空旋转蒸发仪对提取液在40℃条件下进行真空浓缩;
(6)浓缩液入真空冻干机冷冻干燥,干燥后粉碎成粉末过200目筛,冷冻温度为-45~-50℃,真空度<10Pa,分别得花色苷提取物;
(7)紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱的花色苷提取物按1:1:0.5:0.5:1的质量比进行配比得到花色苷功能食品添加剂。
将花色苷功能食品添加剂真空包装冷藏,每隔10天取其测定花色苷总量变化。结果显示:花色苷产品比较稳定,在4个月内花色苷含量降低程度低于5%。
下面为不同的操作方法对产品影响的研究及花色苷提取物的结构鉴定及抗氧化活性测定。
1.不同处理方式对花色苷提取效果影响实验
将紫甘蓝、紫茄、紫薯、紫扁豆以及紫洋葱去除不可食用部分、清洗、切分后采取不同处理方式处理:
(1)冷冻干燥粉碎:分别选取等量5种蔬菜,经真空冻干机冷冻干燥后分别粉碎成粉末至100目得冷冻干燥样品,冷冻温度为-45~-50℃,真空度<10Pa。
(2)鲜样粉碎:分别选取等量5种蔬菜,直接鲜样粉碎至100目得鲜样粉碎品。
(3)50℃烘干后粉碎:分别选取等量5种蔬菜,50℃烘干后,粉碎成粉末至100目得烘干样品。
将上述三种样品分别用70%乙醇水溶液中添加0.7%柠檬酸为溶剂,液料比为10:1,浸提一次,浸提时间20min后,离心取上清液后抽真空浓缩,采用pH示差法对总花色苷含量进行测定。
结果显示紫色蔬菜经冷冻干燥后再进行提取,比鲜样提取以及烘干后提取,可以获得更高的花色苷提取量。蔬菜各种处理后总花色苷含量见表1。
表1不同处理方式的样品的花色苷提取量
2.不同提取溶剂对花色苷提取效果影响实验
将紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱去除不可食用部分、清洗、切分、按照实施例1步骤冷冻干燥粉碎后,采用不同浓度乙醇水溶液中添加不同浓度柠檬酸室温下进行提取20min,提取结束后离心,上清液抽真空浓缩,采用pH示差法对总花色苷含量进行测定。以花色苷含量高为提取剂浓度选择依据。结果显示:不同蔬菜最佳乙醇水溶液浓度以及柠檬酸浓度有所不同,但差异并不大。具体见表2。最佳提取剂浓度范围为60~70%乙醇水溶液,乙醇水溶液中添加0.6~0.8%的柠檬酸,其中紫甘蓝最佳提取浓度为65%乙醇水溶液0.7%柠檬酸,紫茄皮最佳提取浓度为60%乙醇水溶液0.7%柠檬酸,紫薯最佳提取浓度为65%乙醇水溶液0.8%柠檬酸,紫扁豆最佳提取浓度为70%乙醇水溶液0.6%柠檬酸,紫洋葱最佳提取浓度为70%乙醇水溶液0.7%柠檬酸。
表2不同提取剂浓度下花色苷提取量
3.花色苷提取物结构鉴定
将按照实施例1方法得到的紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱花色苷提取物采用液质联用仪(HPLC-ESI-MS)进行花色苷组分分析,采用综合色谱相对保留时间、质谱分子离子峰和碎片离子峰等综合分析来确定其分子结构。结果显示:各紫色蔬菜中花青素组成各有不同,由花青素与糖基结合形成的花色苷更加不同。各紫色蔬菜花色苷提取物中主要花色苷见表3。
表3紫色蔬菜花色苷提取物中主要花青素及花色苷
4.花色苷提取物抗氧化活性测定
采用DPPH(1,1-二苯基-2-三硝基苯肼)自由基法测定按照实施例1方法制备得到的紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱花色苷提取物及不同配比的抗氧化活性。结果显示:五种紫色蔬菜花色苷提取物组合配比,大大丰富产品中花色苷种类,有利于花色苷抗氧化协同作用的发挥,组合较单一提取物抗氧化活性增加,有利于人体营养保健功能及药理作用发挥。
表4紫色蔬菜花色苷提取物不同配比抗氧化活性测定
Claims (7)
1.一种花色苷功能食品添加剂的制备方法,其特征在于紫甘蓝、紫茄皮、紫薯、紫扁豆和紫洋葱分别经整理、清洗、冷冻干燥、粉碎、浸提、浓缩、干燥粉碎后分别得到花色苷提取物,按照1:1:1:1:1的质量比配比;所述的冷冻干燥过程中冷冻温度为-45~-50℃,真空度<10Pa;所述的浸提采用的提取溶剂为含有0.5~1.0 %柠檬酸的50~70%乙醇水溶液;该花色苷功能食品添加剂中含有至少2种花青素与糖苷组成的10种以上的花色苷。
2.根据权利要求1所述的花色苷功能食品添加剂的制备方法,其特征在于该方法包括以下步骤 :
(1)分别取紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱,去除不可食用部分后清洗切分;(2)将整理好的各种蔬菜冷冻干燥后分别粉碎成粉末过筛;(3)按5:1~15:1的液料比加入提取溶剂,室温下浸提1~2次,每次10~20 min;(4)合并提取液,离心去除杂质;(5)对提取液进行真空浓缩得到浓缩液;(6)将浓缩液冷冻干燥,干燥后粉碎成粉末过筛,分别得到紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱花色苷提取物;(7)紫甘蓝、紫茄皮、紫薯、紫扁豆以及紫洋葱的花色苷提取物按1:1:1:1:1的质量比进行配比。
3.根据权利要求2所述的花色苷功能食品添加剂的制备方法,其特征在于所述步骤(1)中的去除不可食用部分分别为紫甘蓝去除外叶、根茎部分,紫茄去除花梗、花萼部分,削取2~3mm厚的皮,紫扁豆去除花梗;紫洋葱去除外皮及根。
4.根据权利要求2所述的花色苷功能食品添加剂的制备方法,其特征在于所述步骤(1)中切分为切成8~10cm2、厚度0.2~0.5cm的小片。
5.根据权利要求2所述的花色苷功能食品添加剂的制备方法,其特征在于所述步骤中冷冻干燥采用的冷冻温度为-45~-50℃,真空度<10Pa。
6.根据权利要求2所述的花色苷功能食品添加剂的制备方法,其特征在于所述步骤(3)蔬菜中花色苷提取采用的提取溶剂为含有0.5~1.0 %柠檬酸的50~70%乙醇水溶液。
7.根据权利要求2所述的花色苷功能食品添加剂的制备方法,其特征在于所述步骤(4)中提取液离心去除杂质采用转速4500-5000r/min,离心时间1-3min。
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