CN109020863A - 马槟榔中具有调节甜味作用的成分及其制备方法与应用 - Google Patents
马槟榔中具有调节甜味作用的成分及其制备方法与应用 Download PDFInfo
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Abstract
本发明公开马槟榔中具有调节甜味作用的成分及其制备方法与应用，这些小分子化合物本身没有甜味，却能成倍增强或者激发甜味味觉，将这类小分子化合物应用到食品工业中，既能减少糖或者甜味剂的用量，同时又能保持食品的风味。
Description
技术领域
本发明涉及马槟榔中具有调节甜味作用的成分及其制备方法与应用，属于食品添加领域。
背景技术
马槟榔是一种罕见而珍稀的野生果树资源，果实成熟果肉细嫩，带有香味，可食用且口感较好，特别是种子更具神奇功效，嚼食后再喝冷水或温开水，口中会产生浓甜味，且时间可长达半小时之久，即“回甜感”。马槟榔果实中富含甜味蛋白，其甜度约为等质量蔗糖的400倍，常作为食品添加剂在食品加工、口香糖、糖果、饮料、乳制品、保健品等领域广泛应用。马槟榔除种子可直接食用外，果皮、种子、根和叶均可作药用，性苦，味甘、寒。果皮炖肉食用可治痔疮、妇科病、食滞胀气。种仁清热解毒，主治伤寒病、暑热解渴、去斑痧、生津润肺、疮疡肿毒、妇女难产等，叶片可用于生津止渴、醒酒、小儿肚痛，根可用于治疗各种疮毒。
肥胖和糖尿病目前在全世界呈流行趋势，是全球严重的公共卫生问题。蔗糖是日常生活中随处可见的高糖甜味剂，蔗糖的过量摄入会使血糖升高，使人肥胖，为糖尿病、肥胖者所禁忌。寻找和研究低碳水化合物或者非糖的甜味剂越来越成为肥胖和糖尿病人群迫切需要解决的问题。
化学合成甜味剂代替蔗糖帮助肥胖和糖尿病人减少糖的摄入在全球范围广泛使用。但一方面，化学合成甜味剂安全性一直备受争议，如糖精钠、甜蜜素可能致癌，很多国家需要注明使用，有的国家已经禁止使用；另一方面，很多消费者认为，零热量的甜味剂根本就没有糖的味道，并且这些甜味剂因浓度高而导致苦味、金属味、酒味和凉味等不良口感。
发明内容
针对现有技术存在的不足，本发明提供马槟榔中具有调节甜味作用的成分及其制备方法与应用，从马槟榔果实中分离出一类具有调节甜味作用的物质。这些小分子化合物本身没有甜味，却能成倍增强或者激发甜味味觉。将这类小分子化合物应用到食品工业中，既能减少糖或甜味剂的用量，同时又能保持食品的风味。
本发明采用的技术方案如下：
本发明所述的马槟榔中具有调节甜味作用的成分，为具有母核结构（Ⅰ）的一系列化合物及其互变异构体和盐：
（Ⅰ）
其中：A为-CH3或-CH2CH2CH3，B为-H、-OH或-OCH3，C为-COOH、-CHO或-COCH3，D为-H、-OH或-NH2，且A、B、C、D满足以下规律：
（1）当C为-CHO或-COCH3，且D为-NH2时，B不能是-H；
（2）当D、B同为-H时，C不能是-CHO或-COCH3。
所述马槟榔中具有调节甜味作用的成分，可用作甜味调节剂。
马槟榔中具有调节甜味作用的成分的制备方法，包括以下步骤：
（1）干燥的马槟榔果实，去果壳种皮，粉碎得到种仁粉末；
（2）用体积百分浓度为70-90%的乙醇-水溶液提取种仁粉末24-48h，料液比为1g:20-40mL，冷浸提取，合并提取液，过滤，减压浓缩回收乙醇，得马槟榔干浸膏提取物；
（3）将马槟榔干浸膏提取物溶于蒸馏水，用石油醚萃取，得醚相和水相；
（4）将水相浓缩后用凝胶柱细化除杂，洗脱剂为水和乙醇体积比为3:1-10:1的混合物，得到的洗脱液经大孔树脂纯化，等度洗脱，洗脱剂为水和乙醇体积比为5:1-20:1的混合物，洗脱液干燥即得所述具有调节甜味作用的成分。
具体实施方式
结合实施例对本发明作进一步的说明，应该说明的是，下述说明仅是为了解释本发明，并不对其内容进行限定。
实施例1
马槟榔中具有调节甜味作用的成分的制备方法，包括以下步骤：
（1）干燥的马槟榔果实，去果壳种皮，粉碎得到种仁粉末；
（2）用体积百分浓度为70%的乙醇-水溶液提取种仁粉末24h，料液比为1g:20mL，冷浸提取，合并提取液，过滤，减压浓缩回收乙醇，得马槟榔干浸膏提取物；
（3）将马槟榔干浸膏提取物溶于蒸馏水，用石油醚萃取，得醚相和水相；
（4）将水相浓缩后用凝胶柱细化除杂，洗脱剂为水和乙醇体积比为3:1的混合物，得到的洗脱液经大孔树脂纯化，等度洗脱，洗脱剂为水和乙醇体积比为5:1的混合物，洗脱液干燥即得所述具有调节甜味作用的成分。
调节甜味作用的试验方法：用稳定表达hT1R2-T1R3的HEK293（购自赛默飞世尔科技（中国）有限公司）细胞株对分得的化合物进行是否具有甜味活性的验证，结果表明本实施例制得的化合物具有甜味活性。
实施例2
马槟榔中具有调节甜味作用的成分的制备方法，包括以下步骤：
（1）干燥的马槟榔果实，去果壳种皮，粉碎得到种仁粉末；
（2）用体积百分浓度为80%的乙醇-水溶液提取种仁粉末36h，料液比为1g:30mL，冷浸提取，合并提取液，过滤，减压浓缩回收乙醇，得马槟榔干浸膏提取物；
（3）将马槟榔干浸膏提取物溶于蒸馏水，用石油醚萃取，得醚相和水相；
（4）将水相浓缩后用凝胶柱细化除杂，洗脱剂为水和乙醇体积比为6:1的混合物，得到的洗脱液经大孔树脂纯化，等度洗脱，洗脱剂为水和乙醇体积比为10:1的混合物，洗脱液干燥即得所述具有调节甜味作用的成分。
采用实施例1的试验方法对其调节甜味作用进行试验，结果表明本实施例制得的化合物具有甜味活性。
实施例3
马槟榔中具有调节甜味作用的成分的制备方法，包括以下步骤：
（1）干燥的马槟榔果实，去果壳种皮，粉碎得到种仁粉末；
（2）用体积百分浓度为90%的乙醇-水溶液提取种仁粉末48h，料液比为1g:40mL，冷浸提取，合并提取液，过滤，减压浓缩回收乙醇，得马槟榔干浸膏提取物；
（3）将马槟榔干浸膏提取物溶于蒸馏水，用石油醚萃取，得醚相和水相；
（4）将水相浓缩后用凝胶柱细化除杂，洗脱剂为水和乙醇体积比为10:1的混合物，得到的洗脱液经大孔树脂纯化，等度洗脱，洗脱剂为水和乙醇体积比为20:1的混合物，洗脱液干燥即得所述具有调节甜味作用的成分。
采用实施例1的试验方法对其调节甜味作用进行试验，结果表明本实施例制得的化合物具有甜味活性。
Claims (3)
1.马槟榔中具有调节甜味作用的成分，为具有母核结构（Ⅰ）的一系列化合物及其互变异构体和盐：
（Ⅰ）
其中：A为-CH3或-CH2CH2CH3，B为-H、-OH或-OCH3，C为-COOH、-CHO或-COCH3，D为-H、-OH或-NH2，且A、B、C、D满足以下规律：
（1）当C为-CHO或-COCH3，且D为-NH2时，B不能是-H；
（2）当D、B同为-H时，C不能是-CHO或-COCH3。
2.权利要求1所述马槟榔中具有调节甜味作用的成分的制备方法，包括以下步骤：
（1）干燥的马槟榔果实，去果壳种皮，粉碎得到种仁粉末；
（2）用体积百分浓度为70-90%的乙醇-水溶液提取种仁粉末24-48h，料液比为1g:20-40mL，冷浸提取，合并提取液，过滤，减压浓缩回收乙醇，得马槟榔干浸膏提取物；
（3）将马槟榔干浸膏提取物溶于蒸馏水，用石油醚萃取，得醚相和水相；
（4）将水相浓缩后用凝胶柱细化除杂，洗脱剂为水和乙醇体积比为3:1-10:1的混合物，得到的洗脱液经大孔树脂纯化，等度洗脱，洗脱剂为水和乙醇体积比为5:1-20:1的混合物，洗脱液干燥即得具有调节甜味作用的成分。
3.权利要求1所述马槟榔中具有调节甜味作用的成分，在作为甜味调节剂中的应用。
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