CN108094791A - 一种紫苏提取物矿泉水 - Google Patents
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- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 67
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 63
- 235000019441 ethanol Nutrition 0.000 claims abstract description 32
- 238000000605 extraction Methods 0.000 claims abstract description 21
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- 150000001413 amino acids Chemical class 0.000 abstract description 5
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- 238000003306 harvesting Methods 0.000 description 1
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- 235000002577 monoterpenes Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- RXHIKAIVEMAPRU-JRIGQVHBSA-N sequiterpene Natural products C1=C(C)[C@@H](OC(C)=O)[C@H](O)[C@@]2(O)[C@H](C)CC[C@@H](C(C)=C)[C@H]21 RXHIKAIVEMAPRU-JRIGQVHBSA-N 0.000 description 1
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种紫苏提取物矿泉水，每mL矿泉水中含有紫苏提取物3～60mg。所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取。紫苏子和紫苏叶的质量比为3～5:1。乙醇提取时采用高低温交替的梯度提取方法。先采用70～80℃高温乙醇提取0.5～1小时，然后在55℃保温2～3小时，然后在用70～80℃乙醇提取0.5～1小时，然后30～45℃提取2～3小时。本发明的高低温交替的梯度提取技术不仅提取到大量的香紫苏醇，而且富含亚麻酸、棕榈酸、亚油酸、维生素E等十八种氨基酸及多种微量元素，特殊阶梯温度提取后可以更好的释放出紫苏中的氨基酸。所得紫苏矿泉水，不具有苦涩味，形成具有清凉感的带天然紫苏香的口感，容易被消费者接受。
Description
技术领域
本发明涉及一种矿泉水，具体为一种紫苏提取物矿泉水。
背景技术
紫苏是一年生草本药食两用植物，在我国已有2000多年的栽培历史，采收高峰期在每年的6-8月，主产于江苏、安徽、湖南等地，分布于全国20多个省(自治区、直辖市)，具有极为广泛的资源。紫苏具有发汗、行气、镇咳、镇痛、健胃、利尿和解毒等保健功效，加上其特殊的紫茶香，民间也有以紫苏作为茶饮的习惯。近些年来，紫苏因其特有的活性物质及营养成分，成为一种备受世界关注的多用途植物，经济价值很高。
香紫苏醇是类萜或萜家族中的一员，其包含高含量的天然产物。萜见于大多数生物体(微生物、动物和植物)。这些化合物由称为异戊二烯的五碳单元构成，并由其结构中存在的这些单元的数目来划分。因此，单萜、倍半萜和二萜分别为含10、15和20个碳原子的萜。二萜例如可广泛见于植物界，并且已描述了超过2500种的二萜构造(Connolly and Hill，Dictionary of terpenoids，1991，Chapman&Hall，London)。萜分子由于其风味和香味特性以及其化妆、医药和抗微生物效果，一直是数千年来的兴趣所在。由例如蒸汽蒸馏或溶剂提取等各种手段获得的植物提取物被用于萜的来源。
目前紫苏的利于主要集中在香紫苏醇，对紫苏氨基酸的利用很少，也没有比较有效的提取方法的文献或报道。
发明内容
本发明要解决的技术问题是克服目前紫苏的利于主要集中在香紫苏醇，对紫苏氨基酸的利用很少，也没有比较有效的提取方法的文献或报道，提供一种紫苏提取物矿泉水。
为了解决上述技术问题，本发明提供了如下的技术方案：
一种紫苏提取物矿泉水，每mL矿泉水中含有紫苏提取物3～60mg。
进一步的，所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取。
进一步的，紫苏子和紫苏叶的质量比为3～5:1。
进一步的，乙醇提取时采用高低温交替的梯度提取方法。
进一步的，乙醇提取时先采用70～80℃高温乙醇提取0.5～1小时，然后在55℃保温2～3小时，然后在用70～80℃乙醇提取0.5～1小时，然后30～45℃提取2～3小时。
优选的，紫苏子和紫苏叶的质量比为4:1。乙醇提取时先采用75℃高温乙醇提取0.8小时，然后在55℃保温2小时，然后在用75℃乙醇提取0.6小时，然后40℃提取3小时。
本发明的高低温交替的梯度提取技术不仅提取到大量的香紫苏醇，而且富含亚麻酸、棕榈酸、亚油酸、维生素E等十八种氨基酸及多种微量元素，特殊阶梯温度提取后可以更好的释放出紫苏中的氨基酸。所得紫苏矿泉水，不具有苦涩味，形成具有清凉感的带天然紫苏香的口感，容易被消费者接受。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解，此处所描述的优选实施例仅用于说明和解释本发明，并不用于限定本发明。
实施例1
一种紫苏提取物矿泉水，每mL矿泉水中含有紫苏提取物60mg。
所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取，紫苏子和紫苏叶的质量比为3:1。乙醇提取时先采用70℃高温乙醇提取1小时，然后在55℃保温2小时，然后在用70℃乙醇提取1小时，然后30℃提取3小时。
实施例2
一种紫苏提取物矿泉水，每mL矿泉水中含有紫苏提取物3mg。
所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取，紫苏子和紫苏叶的质量比为5:1。乙醇提取时先采用80℃高温乙醇提取0.5小时，然后在55℃保温3小时，然后在用80℃乙醇提取0.5小时，然后45℃提取2小时。
实施例3
一种紫苏提取物矿泉水，每mL矿泉水中含有紫苏提取物20mg。
所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取，紫苏子和紫苏叶的质量比为4:1。乙醇提取时先采用75℃高温乙醇提取0.8小时，然后在55℃保温2小时，然后在用75℃乙醇提取0.6小时，然后40℃提取3小时。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种紫苏提取物矿泉水，其特征在于，每mL矿泉水中含有紫苏提取物3～60mg。
2.如权利要求1所述的紫苏提取物矿泉水，其特征在于，所述的紫苏提取物的制备方法为紫苏子和紫苏叶粉碎后混合用乙醇提取。
3.如如权利要求1所述的紫苏提取物矿泉水，其特征在于，紫苏子和紫苏叶的质量比为3～5:1。
4.如权利要求1或3所述的紫苏提取物矿泉水，其特征在于，乙醇提取时采用高低温交替的梯度提取方法。
5.如权利要求4所述的紫苏提取物矿泉水，其特征在于，乙醇提取时先采用70～80℃高温乙醇提取0.5～1小时，然后在55℃保温2～3小时，然后在用70～80℃乙醇提取0.5～1小时，然后30～45℃提取2～3小时。
6.如权利要求4所述的紫苏提取物矿泉水，其特征在于，紫苏子和紫苏叶的质量比为4:1。乙醇提取时先采用75℃高温乙醇提取0.8小时，然后在55℃保温2小时，然后在用75℃乙醇提取0.6小时，然后40℃提取3小时。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178087A (zh) * | 1996-09-28 | 1998-04-08 | 毛文岳 | 紫苏健脑保健饮料及制造方法 |
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| CN103330255A (zh) * | 2012-11-20 | 2013-10-02 | 孙祥东 | 一种苏籽保健饮品及其制备方法 |
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2017
- 2017-12-26 CN CN201711426985.4A patent/CN108094791A/zh active Pending
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