CN109259042A - 一种花生壳提取物抑菌防腐剂的制备方法 - Google Patents
一种花生壳提取物抑菌防腐剂的制备方法 Download PDFInfo
- Publication number
- CN109259042A CN109259042A CN201811135608.XA CN201811135608A CN109259042A CN 109259042 A CN109259042 A CN 109259042A CN 201811135608 A CN201811135608 A CN 201811135608A CN 109259042 A CN109259042 A CN 109259042A
- Authority
- CN
- China
- Prior art keywords
- extraction
- preparation
- peanut
- phase
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 48
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 48
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 48
- 235000020232 peanut Nutrition 0.000 title claims abstract description 48
- 239000000284 extract Substances 0.000 title claims abstract description 32
- 239000003755 preservative agent Substances 0.000 title claims abstract description 22
- 230000002335 preservative effect Effects 0.000 title claims abstract description 22
- 230000003385 bacteriostatic effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 9
- 238000000605 extraction Methods 0.000 claims abstract description 43
- 238000000638 solvent extraction Methods 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 239000012071 phase Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 15
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 15
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 14
- 235000019441 ethanol Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 239000003208 petroleum Substances 0.000 claims description 11
- 238000010992 reflux Methods 0.000 claims description 11
- 238000000622 liquid--liquid extraction Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000009833 condensation Methods 0.000 claims description 6
- 230000005494 condensation Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000010907 mechanical stirring Methods 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000012043 crude product Substances 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000003810 ethyl acetate extraction Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012074 organic phase Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 8
- 239000000022 bacteriostatic agent Substances 0.000 abstract description 5
- 238000005260 corrosion Methods 0.000 abstract description 3
- 239000003960 organic solvent Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000001228 spectrum Methods 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002390 rotary evaporation Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 39
- 229960004756 ethanol Drugs 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019249 food preservative Nutrition 0.000 description 4
- 239000005452 food preservative Substances 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 3
- 239000004599 antimicrobial Substances 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000228150 Penicillium chrysogenum Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006806 disease prevention Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241000223252 Rhodotorula Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002026 chloroform extract Substances 0.000 description 1
- NEHMKBQYUWJMIP-UHFFFAOYSA-N chloromethane Chemical class ClC NEHMKBQYUWJMIP-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 description 1
- 235000009498 luteolin Nutrition 0.000 description 1
- IQPNAANSBPBGFQ-UHFFFAOYSA-N luteolin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C(O)=C1 IQPNAANSBPBGFQ-UHFFFAOYSA-N 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 244000039328 opportunistic pathogen Species 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种花生壳提取物抑菌防腐剂的制备方法,涉及抑菌剂加工技术领域。涉及了一种以花生的外壳为原料,在一定条件下经过浸泡,溶剂萃取等步骤得到抑菌防腐剂的制备方法,主要包括以下步骤:是将花生壳清洗干燥磨粉过筛后,有机溶剂浸泡,冷凝回流,过滤离心,多级萃取,旋蒸浓缩,残留物冷冻干燥得成品抑菌防腐剂。本发明的天然抑菌防腐剂无化学毒害、抑菌防腐广谱高、效用量少、成本低,同时工艺简单、成本低廉,设备投资少,具有广阔的开发和应用前景。
Description
技术领域
本发明属于抑菌剂加工技术领域,具体涉及一种由花生壳提取物制成的抑菌防腐剂。
背景技术
食品由于微生物污染,常会腐败变质而造成直接经济损失或者引发消费者的健康问题,向食品中加入防腐剂是一种简单有效的方法。食品防腐剂来源分为人工合成化学防腐剂(如山梨酸钾、苯甲酸钠、脱氢乙酸钠等)和天然防腐剂(如溶菌酶和植物源防腐剂等)两大类,由于化学防腐剂存在致癌或潜在致癌、致突变、致畸等毒副作用, 因此具有抗菌性强、安全无毒、水溶性好、热稳定性、作用范围广等特点的天然防腐剂的研究和开发成为当代研究热点和开发趋势。
食品天然防腐剂按其来源可分为三类,即植物源、微生物源和动物源。其中植物源食品天然防腐剂是在植物的根、茎、叶、花和果实等中提取出来的具有良好抗菌性能的液态或半固态混合物,在人体消化道内可降解,不影响消化道菌群的生长,同时还具有一定的营养、保健价值,即发挥抗菌和食品保鲜作用的同时,还具有抗氧化、降血脂、降血压、预防肿瘤等防病保健的功能。同时我国植物资源丰富多样,药食两用资源及传统的调味料植物资源符合我国居民的饮食习惯,安全性相对化学合成防腐剂高,容易为消费者接受,可满足人们对天然食品、绿色食品、健康食品的需要,因此,开发安全、高效、经济、营养的植物源天然食品防腐剂是食品天然防腐保鲜领域的优先方向。
花生是我国经济作物中重要的一种,尤其作为油料作物广泛地分布在我国。大量的花生仁作为油料资源使用后,其花生壳和花生秸秆等只有少部分用于饲料或者燃料,其余通常作为废渣而弃去。同时,花生壳中除含有65.7%-79.3%的纤维素、木质素外,还含有少量的蛋白质、脂肪、多糖以及矿物质等营养成分;此外,还含有3.34%-7.13%的多酚类化合物,其中花生壳提取物的有效成分以木犀草素为主的黄酮类化合物,此类化合物在体内具有抗氧化性、增强免疫功能、降血脂、降低胆固醇和抗炎症等药理作用。因此花生壳作为一种价廉、可再生的资源,是提取植物源食品天然抗抑菌防腐剂的理想原料,具有广阔的应用前景。
发明内容
本发明涉及一种花生壳提取物抑菌防腐剂的制备方法,该方法提取工艺简单,可较好地降低成本,提高提取效率,具有较广的抑菌谱。
本发明采用的技术方案为:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:(10-15),在三角瓶中混匀,浸泡2-3小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至60-70℃,恒温回流提取2-3h;
(4)将浸膏粗品用水分散后,加入定量石油醚液液萃取,进行提纯,萃取至无色,静置后合并上层石油醚萃取相。剩余水相中再加入定量三氯甲烷,萃取至无色,合并下层黄色的三氯甲烷萃取相。在上步剩余水溶液中加入乙酸乙酯进行液液萃取,萃取至无色,合并乙酸乙酯萃取相。将以上三种萃取相浓缩至浸膏状混匀,回收溶剂,浓缩物冷冻干燥得产品。
进一步地,步骤3中所述的离心速度为10min。
进一步地,步骤3和4中所述的浓缩步骤为常压或减压浓缩,浓缩温度为50℃。
进一步地,步骤4中所述的每次萃取的有机相优选为50ml,水相为100-200ml。
进一步地,步骤4中所述的萃取次数优选为2-4次,萃取至该层无色。
进一步地,步骤4中所述的萃取剂,石油醚沸点为60-90℃,其他萃取剂均为分析纯,整个萃取过程在室温下进行。
进一步地,步骤4中所述的将不同萃取相浓缩后,按照石油醚萃取相:三氯甲烷萃取相:乙酸乙酯萃取相=1:(1-2):(1-2)混合均匀,优选为1:2:2,冷冻干燥得产品。
本发明中,采用花生壳进行处理后,制备成防腐抑菌剂,不仅保证花生壳中的有效成分不流失,同时提取的纯度也相对较高,对大肠杆菌,金黄色葡萄球菌,枯草芽孢杆菌,粘红酵母,产黄青霉等均有不同程度的抑制作用。
本发明通过使用不同极性的有机溶液对提取物进行分级萃取,可以将花生壳中抑菌活性物质充分提取,较单纯采用一种有机溶剂提取制得的抑菌剂,有更明显的抑菌效果。且本发明过程中所使用到的乙醇等有机溶剂都可回收重新利用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种花生壳提取物抑菌防腐剂的制备方法,包括以下步骤:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:10在三角瓶中混匀,浸泡2小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至60℃,恒温回流提取2h;
(3)回流提取结束后,将花生壳粉末与提取液进行固液分离,初步过滤后,将乙醇提取液以3000r/min速度离心5min;取上清液常压浓缩成浸膏状,浓缩温度为50℃;
(4)将浸膏粗品用100ml水分散后,加入50ml石油醚液液萃取,进行提纯,萃取2次至无色,合并萃取相,剩余水相中再依次加入50ml三氯甲烷,50ml乙酸乙酯,萃取2次至无色,合并萃取相,常压浓缩至浸膏状按照1:2:2混匀,回收溶剂,浓缩物冷冻干燥得产品。
实施例2
一种花生壳提取物抑菌防腐剂的制备方法,包括以下步骤:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:15在三角瓶中混匀,浸泡3小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至70℃,恒温回流提取3h;
(3)回流提取结束后,将花生壳粉末与提取液进行固液分离,初步过滤后,将乙醇提取液以3000r/min速度离心15min;取上清液减压浓缩成浸膏状,浓缩温度为50℃;
(4)将浸膏粗品用200ml水分散后,加50ml石油醚液液萃取,进行提纯,萃取4次至无色,合并萃取相,剩余水相中再依次加入50ml三氯甲烷,50ml乙酸乙酯,萃取4次至无色,合并萃取相,减压浓缩至浸膏状按照1:1:1混匀,回收溶剂,浓缩物冷冻干燥得产品。
实施例3
一种花生壳提取物抑菌防腐剂的制备方法,包括以下步骤:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:10在三角瓶中混匀,浸泡2小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至60℃,恒温回流提取2h;
(3)回流提取结束后,将花生壳粉末与提取液进行固液分离,初步过滤后,将乙醇提取液以3000r/min速度离心10min;取上清液浓缩成浸膏状,浓缩温度为50℃;
(4)将浸膏粗品用150ml水分散后,加50ml石油醚液液萃取,进行提纯,萃取3次至无色,合并萃取相,剩余水相中再依次加入50ml三氯甲烷,50ml乙酸乙酯,萃取3次至无色,合并萃取相,浓缩至浸膏状按照1:2:1混匀,回收溶剂,浓缩物冷冻干燥得产品。
对比例1
一种花生壳提取物抑菌防腐剂的制备方法,与本发明实施例的区别在于,采用不同的提取步骤进行处理,具体包括以下步骤:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:10在三角瓶中混匀,浸泡2.5小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至65℃,恒温回流提取2.5h;
(3)回流提取结束后,将花生壳粉末与提取液进行固液分离,初步过滤后,将乙醇提取液以3000r/min速度离心10min;取上清液浓缩成浸膏状,浓缩温度为50℃,冷冻干燥得产品。
本发明中,采用花生壳进行处理后,制备成抑菌防腐剂,不仅保证花生壳中有效成分不流失,同时提取的纯度也相对较高,对大肠杆菌,金黄色葡萄球菌,枯草芽孢杆菌,粘红酵母,产黄青霉等均有不同程度的抑制作用。下面结合具体实验说明本方法制备得到的花生壳提取物抑菌防腐剂进行体外抑菌作用。
(1)菌种来源:大肠杆菌、金黄色葡萄球菌、枯草芽抱杆菌来自江苏省疾病预防控制中心微生物试剂厂。
(2)菌悬液的制备:各菌种分别接入肉汤(LB)培养基,36±1℃培养24 h进行活化,用LB培养基调节菌液浓度为106-107CFU/mL作为原菌悬液,用无菌水进行10倍梯度稀释,得到10-1、10-2、10-3、10-4、10-5五个梯度的菌悬液,用于抑菌活性测定。
(3)抑菌剂的配制:分别取实施例1,实施例2和对比例1中制备的防腐剂粉末1g,用10ml无水乙醇将其溶解,配置成100mg/mL浓度的抑菌剂溶液,4℃备用。
(4)滤纸片法测抑菌活性:将灭菌后直径为6mm的滤纸片浸泡于抑菌剂溶液中和无水乙醇(空白对照)中0.5h,取出沥干。取0.1mL不同浓度,不同菌种的菌悬液,均匀涂布于牛肉膏蛋白胨的平板上,将上述滤纸片三个为一组呈正三角形平铺皿中,36℃恒温培养24h后,用游标卡尺采用十字交叉法测量抑菌圈直径。
(5)数据处理:采用SPSS21.0统计学软件对数据进行分析,实验数据均以`x±s表示。多组间比较采用单因素方差分析,两两比较采用最小显著差法,p<0.05表示差异具有统计学意义。
(5)抑菌实验结果:如表1 所示
表1 花生壳防腐抑菌剂对不同菌种的抑制作用
由表1可知,经本发明实例中例1组,例2组、例3组和对比例组所得抑菌防腐剂处理过后的实验菌的抑菌圈直径,与空白对照组比较,差异极显著(p<0.01),但在对比例组中,按照常规的方法,只用乙醇进行提取所制备的抑菌剂抑菌效果最差,可能其有效成分提取不完全所致。本发明抑菌防腐剂作用范围广泛,对细菌霉菌酵母均有一定的抑制作用。对不同菌种的抑菌作用也存在显著差异,总体来说,细菌>霉菌>酵母。因此,本发明所制得的抑菌防腐剂能够在食品防腐保鲜方面得到更加高效的抑菌防腐效果。
Claims (7)
1.一种花生壳提取物抑菌防腐剂的制备方法,其特征在于:包括以下步骤:
(1)将花生剥壳,挑选无发霉的花生壳,用清水洗涤去除表面污垢,50℃烘箱中烘干4小时,粉碎过40目筛,密封袋保存备用;
(2)将上述花生壳粉与70%乙醇溶液按照料液比1:(10-15),于三角瓶中混匀,浸泡2-3小时,取浸泡后的物料,置入带有机械搅拌和球形冷凝管的器皿中,并置于加热器中加热至60-70℃,恒温回流提取2-3h;
(3)回流提取结束后,将花生壳粉末与提取液进行固液分离,初步过滤后,将乙醇提取液以3000r/min速度离心5-15min;取上清液浓缩成浸膏状;
(4)将浸膏粗品用水分散后,加入石油醚液液萃取,进行提纯,萃取至无色,静置后合并上层石油醚萃取相;剩余水相中再加入三氯甲烷,萃取至无色,合并下层黄色的三氯甲烷萃取相;在上步剩余水溶液中加入乙酸乙酯进行液液萃取,萃取至无色,合并乙酸乙酯萃取相;将以上三种萃取相浓缩至浸膏状,混合均匀,回收溶剂,浓缩物冷冻干燥得产品。
2.根据权利要求1所述的制备方法,其特征在于,步骤3中所述的离心速度为10min。
3.根据权利要求1所述的制备方法,其特征在于,步骤3和4中所述的浓缩步骤为常压或减压浓缩,浓缩温度为50℃。
4.根据权利要求1所述的制备方法,其特征在于,步骤4中所述的每次萃取的有机相与水相体积比为1:(2-4)。
5.根据权利要求1所述的制备方法,其特征在于,步骤4中所述的萃取步骤均进行2-4次,萃取至该层无色。
6.根据权利要求1所述的制备方法,其特征在于,步骤4中所述的萃取剂,石油醚的沸点为60-90℃,其他萃取剂均为分析纯。
7.根据权利要求1所述的制备方法,其特征在于,步骤4中所述的将不同萃取相浓缩后,混合比例为石油醚萃取相:三氯甲烷萃取相:乙酸乙酯萃取相=1:(1-2):(1-2)。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811135608.XA CN109259042A (zh) | 2018-09-28 | 2018-09-28 | 一种花生壳提取物抑菌防腐剂的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811135608.XA CN109259042A (zh) | 2018-09-28 | 2018-09-28 | 一种花生壳提取物抑菌防腐剂的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109259042A true CN109259042A (zh) | 2019-01-25 |
Family
ID=65198503
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811135608.XA Pending CN109259042A (zh) | 2018-09-28 | 2018-09-28 | 一种花生壳提取物抑菌防腐剂的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109259042A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114717156A (zh) * | 2022-05-06 | 2022-07-08 | 南京财经大学 | 一种用硅藻土固定芽孢杆菌生产的生物制剂 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101889594A (zh) * | 2010-07-06 | 2010-11-24 | 江南大学 | 一种用水从竹叶中提取抑菌剂的方法 |
-
2018
- 2018-09-28 CN CN201811135608.XA patent/CN109259042A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101889594A (zh) * | 2010-07-06 | 2010-11-24 | 江南大学 | 一种用水从竹叶中提取抑菌剂的方法 |
Non-Patent Citations (3)
Title |
---|
李军红等: "三种坚果类食品壳提取物的抑菌性比较研究 ", 《食品科学》 * |
杨国峰等: "花生壳提取物的制备及其抗氧化与抗菌活性的研究进展 ", 《食品与发酵工业》 * |
陈春涛等: "花生壳中木犀草素等抑菌活性成分的提取、纯化与研究 ", 《食品科学》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114717156A (zh) * | 2022-05-06 | 2022-07-08 | 南京财经大学 | 一种用硅藻土固定芽孢杆菌生产的生物制剂 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101054041B1 (ko) | 황칠나무를 이용한 발효산물과 발효추출물을 대량가공 하는 제조방법 및 조성물 | |
CN104432075B (zh) | 一种辣木叶口服液及其制备方法 | |
CN101991165B (zh) | 红薯叶-紫苏叶复合饮料及其制备方法 | |
CN103230077A (zh) | 一种天然食品防腐剂及其制备方法 | |
CN101731404A (zh) | 桑叶茶及其制备方法 | |
KR101978336B1 (ko) | 아로니아 농축액의 제조방법 | |
CN102771579B (zh) | 一种保鲜保健豆腐及其制作方法 | |
Ravani et al. | Potentiality of Moringa oleifera for food and nutritional security-A review | |
CN102835704A (zh) | 一种发酵型苦菜饮料及其制备方法 | |
CN105310012B (zh) | 一种火麻香肠 | |
CN107197940A (zh) | 一种生物保鲜剂及其制备方法与在枇杷保鲜中的应用 | |
KR101324733B1 (ko) | 볏짚 추출물을 이용한 간 보호기능, 간질환 개선,항암,항균,이뇨,우유제품소화기능이 우수하며 이유식대용,구충,해독 및 발효효과가 있는 건강 환 및 그 제조방법 | |
CN109259042A (zh) | 一种花生壳提取物抑菌防腐剂的制备方法 | |
CN105660888A (zh) | 一种山茶油复方制品及其制备方法 | |
KR102137136B1 (ko) | 호박 가수분해 추출물, 구약감자 가수분해 추출물, 강황 추출물 및 카카오닙스 추출물을 포함하는 조성물 | |
Kusumawati et al. | The effect of extraction methods on total phenolic, flavonoid and antioxidant capacity of Loloh Sembung (Blumea balsamifera). | |
CN106857901B (zh) | 一种茶叶调配方法和复配茶 | |
CN103937597A (zh) | 一种具有清热解毒效果的花生油及其制备方法 | |
CN103952231A (zh) | 一种调料花生油及其制备方法 | |
CN108142550A (zh) | 一种含青蒿提取物的鲜核桃仁涂膜剂及其制备方法 | |
KR102202065B1 (ko) | 항균식물 복합 발효액을 이용한 고추장 제조방법 | |
CN102715311A (zh) | 一种金银花虫草茶 | |
KR20170133783A (ko) | 프로폴리스가 첨가된 기능성 마늘식초의 제조방법 및 그 방법에 의해 제조되는 기능성 마늘식초와 기능성 마늘식초 음료 | |
JP2017192346A (ja) | 機能性食品組成物 | |
CN104970256A (zh) | 黑豚饲料的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190125 |