CN108542995A - A kind of active fresh-cut yellow yam slice of high anti-oxidation and preparation method thereof - Google Patents
A kind of active fresh-cut yellow yam slice of high anti-oxidation and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/13—Preparation or pretreatment of starting material involving cleaning, e.g. washing or peeling
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Abstract
The invention discloses active fresh-cut yellow yam slices of a kind of high anti-oxidation and preparation method thereof.The preparation method of the fresh-cut yellow yam slice includes the following steps：(1) the once purged peeling of Chinese yam；(2) yam slices handled through step (1) obtain yam slice, and the yam slice is soaked in NaC1O aqueous solutions；(3) yam slice handled through step (2) is fitted into packaging bag, and is stored to the yam slice and turned yellow to get to the fresh-cut yellow yam slice under conditions of 22~28 DEG C.The whiter yam slice of yellow fresh-cut yams provided by the present invention has higher antioxidant activity, accords with the demands of the market, and has extensive development prospect.
Description
Technical field
The present invention relates to active fresh-cut yellow yam slices of a kind of high anti-oxidation and preparation method thereof, belong to processing of farm products
Field.
Background technology
Chinese yam is because rich in a large amount of protein, various vitamins and beneficial micro element, clayey polysaccharide, flavones, allantoin etc.
Active constituent has certain oxidation resistance and nutritious tonifying, nutritive values and the good medical value such as helps digest, is
One of integration of drinking and medicinal herbs vegetables.But Chinese yam removes the peel time-consuming and has mucus exudation that skin is caused to itch when edible, be not easy cutting.Fresh-cut mountain
Medicine is portable, instant edible, because its is fresh, facilitate the features such as, become the chief component of healthy diet, it is deep by consumer's
Like.
Chinese yam can make tissue damage during fresh cut products because of cutting, anti-so as to cause the Physiology and biochemistry of a series of complex
It answers, if respiration and metabolic response are accelerated, the problems such as brown stain.Current study show that fresh-cut yams are stored at different conditions,
Different discolorations, including brown stain and xanthochromia can occur.After brown stain, polyphenol substance in Chinese yam is set to be oxidized to quinones substance, most throughout one's life
At the aggregation of dark brown, trophic function is reduced, however yellow Chinese yam color is glossy, compared to the Chinese yam after brown stain, yellow
Chinese yam has more researching value and development prospect.
Invention content
The object of the present invention is to provide a kind of fresh-cut yellow yam slices and preparation method thereof, and yellow provided by the present invention is fresh
Cutting the whiter yam slice of yam slice has higher antioxidant activity, accords with the demands of the market, and has extensive development prospect.
The preparation method of fresh-cut yellow yam slice provided by the present invention, includes the following steps：
(1) the once purged peeling of Chinese yam；
(2) yam slices handled through step (1) obtain yam slice, and it is water-soluble that the yam slice is soaked in NaC1O
In liquid；
(3) yam slice handled through step (2) is fitted into packaging bag, and is stored to institute under conditions of 22~28 DEG C
Yam slice is stated to turn yellow to get to the fresh-cut yellow yam slice.
In above-mentioned preparation method, need selection without rotten, undamaged complete Chinese yam；
Further include the steps that the precooling Chinese yam before the cleaning；
The condition of the precooling is as follows：
Temperature can be 4~10 DEG C；
Time can be 20~24 hours.
In above-mentioned preparation method, in step (1), Chinese yam surface soil is cleaned using tap water, is cleaned dry
Only；
After the Chinese yam cleans up, its head, portion are removed, prunes skin through rinsing.
In above-mentioned preparation method, before step (2), the method further includes the step entered the Chinese yam in cold water
Suddenly；
The temperature of the cold water can be 4~8 DEG C.
In above-mentioned preparation method, the thickness of the yam slice can be 3~5mm, such as 3mm；
The mass concentration of NaC1O can be 80~100mg/kg, such as 100mg/kg in the NaC1O aqueous solutions；
The time of the immersion can be 1~3min, such as 3min；
The proportioning of the yam slice and the NaC1O aqueous solutions can be：1g：4~6mL, such as 1g：5mL.
In above-mentioned preparation method, before step (3), the method further includes that the yam slice after the immersion is used
Clear water rinses and takes out the step of draining.
In above-mentioned preparation method, in step (3), the material of the packaging bag can be polyethylene (PE), polypropylene (PP)
With it is any in polyester；
The polyester concretely polyethylene terephthalate (PET)；
The thickness of the packaging bag is 6~9 (100=1 millimeters)
The O of the packaging bag2Transmitance can be 1000~1200cm3/m20.1MP for 24 hours, such as 1114cm3/m2·
0.1MP for 24 hours, CO2Transmitance is 3400~3800cm3/m20.1MP for 24 hours, such as 3669cm3/m2·24h·0.1MP；
Gas group in the packaging bag becomes nitrogen and oxygen, and the volume content of the nitrogen is 70~85%, such as
80%.
In above-mentioned preparation method, in step (3), the time of the storage can be 9~20 hours, such as 11 hours；
The method further includes the steps that refrigerating the fresh-cut yellow yam slice at 4 DEG C.
Fresh-cut yellow yam slice prepared by the above method of the present invention also belongs to protection scope of the present invention.
The whiter yam slice of fresh-cut yellow yam slice provided by the invention has higher inoxidizability, can be used for preparing high
The oxidation resistant product of performance.
The present invention has investigated oxygen radical absorbability (the Oxygen radical of fresh-cut yellow yam slice
Absorbance capacity, ORAC) and DPPH free radical scavenging abilities, the water for specifically having investigated fresh-cut yellow yam slice carry
The oxygen radical absorbability and DPPH free radical scavenging abilities of object, alcohol extract and ester extract.Wherein, fresh-cut yellow yam slice
Water extract, alcohol extract and ester extract are referred respectively to using water, methanol and ethyl acetate extraction fresh-cut yellow yam slice (solid-liquid ratio
It is 1：1~2 (g/mL)), the supernatant that 30~40min is obtained then is centrifuged under conditions of 4 DEG C, 8000~12000 × g.
The present invention compare the water extract of white fresh-cut yams, alcohol extract and ester extract oxygen radical absorbability and
DPPH free radical scavenging abilities, as a result show：The anti-oxidant work of white fresh-cut yams and the water extract of yellow fresh-cut yams
Property is without significant difference；The DPPH free radical scavenging abilities of white fresh-cut yams and the ester extract of yellow fresh-cut yams are without notable
Difference.However the alcohol extract of the whiter fresh-cut yams of alcohol extract of yellow fresh-cut yams has higher ORAC and removing
The ability of DPPH free radicals, ester extract have higher ORAC abilities.As it can be seen that yellow fresh-cut yams provided by the invention are whiter
Color fresh-cut yams have higher antioxidant activity.
Description of the drawings
Fig. 1 is the picture of fresh-cut white yam slice and yellow yam slice.
Fig. 2 is white fresh-cut yams compared with the oxygen radical absorbability of yellow fresh-cut yams.
Fig. 3 is white fresh-cut yams compared with the scavenging ability of DPPH free radical of yellow fresh-cut yams.
Specific implementation mode
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
The preparation of embodiment 1, fresh-cut yellow yam slice
It selects without rotten, undamaged complete Chinese yam precooling (4 DEG C) for 24 hours, surface soil, Chinese yam cleaning is cleaned with tap water
After clean, removal Chinese yam head, portion are pruned skin, are immersed in cold water (4 DEG C).Chinese yam section, which is taken out, is cut into 3mm thickness yam slices,
With 1：5 solid-liquid ratio (g/mL) impregnates 3min in the NaC1O aqueous solutions of 100mg/kg.It is rinsed with clear water, taking-up drains.It takes
150g is fitted into the PE packaging bags of long 41cm, width 29cm, packaging bag gas regulating to 80% nitrogen, 20% oxygen (volume fraction)
Sealing.The thickness of packaging bag is 8.5 (100=1 millimeters), O2Transmitance is 1114cm3/m20.1MP for 24 hours, CO2Thoroughly
It is 3669cm to cross rate3/m2·24h·0.1MP.After 11 hours being stored under the conditions of yam slice is respectively placed in 4 DEG C and 24 DEG C, 24
The yam slice of DEG C storage is in turning after yellow to store under the conditions of 4 DEG C, wherein the Chinese yam stored under the conditions of 4 DEG C is fresh-cut white Chinese yam
The Chinese yam of piece, 24 DEG C of storages is fresh-cut yellow yam slice, in kind as shown in Figure 1.
Embodiment 2, the test of the inoxidizability of fresh-cut yellow yam slice
1) preparation of white fresh-cut yams and yellow fresh-cut yams water extract, alcohol extract and ester extract
White fresh-cut yams and each 500g of yellow fresh-cut yams be dissolved in respectively 500mL deionized waters, 500mL methanol and
In 500mL ethyl acetate, 30min is extracted.30min is centrifuged in 4 DEG C, 12000 × g, takes supernatant, obtains white fresh-cut yams
And water extract, alcohol extract and the ester extract of yellow fresh-cut yams.
2) oxygen radical absorbability (Oxygen radical absorbance capacity, ORAC)
Drug is equipped with：Phosphate buffer (PBS)：102.1g/L potassium dihydrogen phosphates (200mL)+130.6/L dipotassium hydrogen phosphates
(800mL)=1LPBS；2.5 μM of Trolox stostes：25mgTrolox+100mLPBS → be divided in small centrifuge tube 1.5mL；Fluorescence
Plain sodium (FL)：Using PBS configuration fluorescein sodium salts 5.98nmol/L；2,2 '-hydrochloric acid amidine propane liquid (AAPH)：Matched using PBS
Set 2,2 '-hydrochloric acid amidine propane liquid 0.12mol/L.
The water extract of white fresh-cut yams and yellow fresh-cut yams, alcohol extract and ester extract dilute 100 times, take solution
20 μ L are put into 96 orifice plates, and 200 μ L of fluorescein sodium dilution are added and vibrate 5min after 96 orifice plates, 37 DEG C incubate it is rapid after 10min
2,2 '-hydrochloric acid amidine propane liquid, 20 μ L are added and start reaction.With excitation wavelength 485nm, launch wavelength 535nm is measured and remembers
Fluorescent value is recorded, measures first order fluorescence value (being denoted as Fn) every 1min in reaction process.Fluorescence fails, and area is bigger, and inoxidizability is got over
By force.Under fluorescence decline curve area can approximation regard the sum of each trapezoidal area AUC as, formula is expressed as：
AUC=0.5 × (f0+f1)×Δt+0.5×(f1+f2)×Δt+…+0.5×(fx+fx+1)×Δt+…+0.5×
(fn-1+fn)×Δt
In formula：Fn represents relative intensity of fluorescence when n-th of measuring point, times of the Δ t between two neighboring measuring point
Interval.Using minute as abscissa, fluorescence fails area for ordinate drafting standard anti-oxidant VE oxygen radicals absorption energy
Power, gained standard curve are y=1.21x+15.61.The fluorescence decline area of sample is AUCSample-AUCAAPH, AUCSampleFor
Area under fluorescence decline curve under sample effect；AUCAAPHUnder fluorescence decline curve for Free Radical in the presence of no sample
Area.The content that measurement result is equivalent to Trolox with sample indicates.
Acquired results are as shown in Fig. 2, same letter statement is without significant difference in figure.As can be seen that white fresh-cut yams
And water extract, alcohol extract and the ester extract of yellow fresh-cut yams all have oxygen radical absorbability.White fresh-cut yams
ORAC activity with the water extract of yellow fresh-cut yams is without significant difference；However the alcohol extract and ester of yellow fresh-cut yams carry
Take the whiter fresh-cut yams of object that there is higher ORAC activity.
3) scavenging ability of DPPH free radical is analyzed
Drug is equipped with：It takes DPPH 1mg to be dissolved in about 200mL ethyl alcohol, measures light absorption value A0, solution is kept in dark place, and 3.5 is small
When interior be finished.
Take water extract, alcohol extract and the ester extract of DPPH solution 2mL, extracting waste fresh-cut yams and yellow fresh-cut yams
0.75mL ethyl alcohol, mixing is added in 1mL, and 1min is reacted in dark place, and light absorption value A is measured in 519nm.Clearance rate is according to following formula meter
Calculate (A0-A)/A0× 100, A0For initial DPPH solution light absorption value, A is that light absorption value after example reaction is added.With a concentration of horizontal seat
Mark, clearance rate are the ability that ordinate draws that standard anti-oxidant VE removes free radical, and gained standard curve is y=0.12x+
0.05.The content that measurement result is equivalent to Trolox with sample indicates.
Acquired results are as shown in figure 3, same letter statement is without significant difference in figure.As can be seen that white fresh-cut yams
And water extract, alcohol extract and the ester extract of yellow fresh-cut yams all have the ability for removing DPPH free radicals.White fresh-cut mountain
Tablet removes the ability of DPPH free radicals without significant difference with yellow fresh-cut yams water extract and ester extract；However yellow fresh-cut
The whiter fresh-cut yams of alcohol extract of yam slice have the higher ability for removing DPPH free radicals.
Claims (10)
1. a kind of preparation method of fresh-cut yellow yam slice, includes the following steps：
(1) the once purged peeling of Chinese yam；
(2) yam slices handled through step (1) obtain yam slice, and the yam slice is soaked in NaC1O aqueous solutions；
(3) yam slice handled through step (2) is fitted into packaging bag, and is stored to the mountain under conditions of 22~28 DEG C
Tablet turns yellow to get to the fresh-cut yellow yam slice.
2. preparation method according to claim 1, it is characterised in that：Further include the precooling Chinese yam before the cleaning
The step of；
The condition of the precooling is as follows：
Temperature is 4~10 DEG C；
Time is 20~24 hours.
3. preparation method according to claim 1 or 2, it is characterised in that：Before step (2), the method further include by
The Chinese yam enters the step in cold water；
The temperature of the cold water is 4~8 DEG C.
4. preparation method according to any one of claim 1-3, it is characterised in that：The thickness of the yam slice be 3~
5mm,
The mass concentration of NaC1O is 80~100mg/kg in the NaC1O aqueous solutions；
The time of the immersion is 1~3min；
The proportioning of the yam slice and the NaC1O aqueous solutions is：1g：4~6mL.
5. according to the preparation method described in any one of claim 1-4, it is characterised in that：In step (3), the packaging bag
Material is any in polyethylene, polypropylene and polyester；
The thickness of the packaging bag is 6~9；
The O of the packaging bag2Transmitance is 1000~1200cm3/m20.1MP for 24 hours, CO2Transmitance be 3400~
3800cm3/m2·24h·0.1MP；
Gas group in the packaging bag becomes nitrogen and oxygen, and the volume content of the nitrogen is 70~85%.
6. preparation method according to any one of claims 1-5, it is characterised in that：In step (3), the storage when
Between be 9~20 hours；
The method further includes the steps that refrigerating the fresh-cut yellow yam slice at 4 DEG C.
7. fresh-cut yellow yam slice prepared by any one of claim 1-5 the methods.
8. application of the fresh-cut yellow yam slice in preparing oxidation resistant product described in claim 7.
9. application according to claim 8, it is characterised in that：Its water extract, alcohol is made in the fresh-cut yellow yam slice
Extract or ester extract.
10. application according to claim 8 or claim 9, it is characterised in that：The oxidation resistant product shows as oxygen radical absorption
Ability or DPPH free radical scavenging abilities.
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Cited By (3)
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| CN110583765A (en) * | 2019-09-24 | 2019-12-20 | 北京市农林科学院 | Fresh-cut yam yellowing inhibitor and preparation method thereof |
| CN114145410A (en) * | 2021-12-02 | 2022-03-08 | 北京市农林科学院 | Method for inhibiting yellowing of fresh-cut Chinese yam and yellowing inhibitor |
| CN118021892A (en) * | 2024-04-11 | 2024-05-14 | 北京市农林科学院 | Application of fresh-cut yellow yam slice alcohol extract in immunity enhancement |
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| CN114145410A (en) * | 2021-12-02 | 2022-03-08 | 北京市农林科学院 | Method for inhibiting yellowing of fresh-cut Chinese yam and yellowing inhibitor |
| CN118021892A (en) * | 2024-04-11 | 2024-05-14 | 北京市农林科学院 | Application of fresh-cut yellow yam slice alcohol extract in immunity enhancement |
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