CN109315785A - 一种核桃青皮抗氧化添加剂及其制备方法 - Google Patents
一种核桃青皮抗氧化添加剂及其制备方法 Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明公开了一种核桃青皮抗氧化添加剂及其制备方法，按重量包括核桃青皮提取物90～100份、益母草粉0.3～0.5份、葡萄籽粉0.01～0.02份、柠檬酸钠0.01～0.02份、维生素A 0.4～0.6份、维生素E 0.1～0.3份、维生素C 1～3份、占0.1～0.2份；其中，核桃青皮提取物是利用干燥的核桃青皮粉按顺序通过乙醇溶液热回流浸提，用乙醚萃取，用聚乙二醇20000柱进行柱层析，用乙醇溶液洗脱，得第一级洗脱液；然后将第一级洗脱液用聚酰胺粉层析，用醋酸溶液洗脱，得第二级洗脱液；最后将第二级洗脱液用乙醇重结晶，得核桃青皮提取物。本抗氧化添加剂营养价值高，无毒副作用，能够抗凝血和降血脂、增强免疫细胞、抗肿瘤，具有很好的抗氧化作用，应用范围广。
Description
技术领域
本发明属于食品添加剂领域，特别是一种核桃青皮抗氧化添加剂及其制备方法。
背景技术
现有的食品抗氧化添加剂主要有化学食品抗氧化添加剂和天然食品抗氧化添加剂两大类，其中，化学食品抗氧化添加剂效果良好，但是存在不同程度的毒副作用等缺点，长期使用或者食用过量对身体造成损伤。人工化学食品抗氧化添加剂是指用人工化学合成方法所制得的。与此同时，大量的研究报告指出，几乎所有的化学食品抗氧化添加剂都不能向人体提供营养物质，某些化学食品抗氧化添加剂甚至会危害人体健康。
核桃中对人体有益的多酚类物质主要集中在青皮、种皮部分，且青皮中多酚类物质的绝对含量相对较高，因此核桃青皮可以作为提取多酚类物质的一种新资源，但目前其利用较少。核桃青皮内含有核桃酚类、胡桃甙、α-氢化胡桃-4-葡萄糖甙、金丝桃苷、扁蓄苷、鞣质、没食子酸、丹宁、四氢萘酮等酚类物质。核桃青皮多酚类物质是一类高效的天然抗氧化剂，能够通过清除自由基，对自由基诱发的生物大分子造成损伤，从而起到保护的作用；同时它还能防止辐射诱发的DNA断裂，维持蛋白质的构型构象和细胞膜的流动性，具有抗氧化、抗衰老、抗癌的作用，可广泛应用于医药及功能食品领域，具有广阔的市场前景。
现有技术中，例如专利号为201610285834.0的发明“一种核桃青皮酚类天然抗氧化剂及其制备方法和应用”，其提供了一种以新鲜核桃青皮为原料，经挑选和清洗后进行干燥，再经破碎、超声-微波协同辅助提取、微孔滤膜过滤、大孔树脂纯化、真空冷冻干燥后制得核桃青皮酚类天然抗氧化剂的方法，以及这种抗氧化剂在食品、保健品、药品、化妆品及日用品领域中的应用，但该发明未提供这种抗氧化剂在这些领域的具体应用方法。又例如专利号为201710413443.7的发明“一种含有核桃青皮提取物的抗氧化组合物”，其采用核桃青皮提取物、丹参提取物、小红参提取物和蒲公英提取物为原料，制备抗氧化产品，但是该专利提供的这种产品主要用于生产化妆品，其效果是易于被皮肤吸收，使大部分受试者皮肤细腻光滑，皮肤皱纹明显消失，不能用于食品药品领域。
发明内容
本发明提供了一种核桃青皮抗氧化添加剂，从核桃青皮中提取天然提取物，辅以益母草、葡萄籽中的抗氧化成分，能应用于食品药品领域，能够抗凝血和降血脂、增强免疫细胞、抗肿瘤，具有很好的抗氧化作用，具体通过以下技术实现。
一种核桃青皮抗氧化添加剂，按重量包括核桃青皮提取物90～100份、益母草粉0.3～0.5份、葡萄籽粉0.01～0.02份、柠檬酸钠0.01～0.02份、维生素A 0.4～0.6份、维生素E 0.1～0.3份、维生素C 1～3份、维生素D 0.1～0.2份；
其中，所述核桃青皮提取物的提取方法如下：
a、将核桃青皮干燥粉碎后过100目筛网加入乙醇水溶液于50～60℃热回流浸提20～30分钟，并过滤，得浸提液；
b、将上述浸提液用乙醚进行萃取，得萃取液；
c、将上述萃取液用聚乙二醇20000柱进行柱层析，再用浓度为10～20％的乙醇水溶液洗脱，得第一级洗脱液；
d、将上述第一级洗脱液用聚酰胺粉作为吸附剂进行层析，再用醋酸水溶液洗脱，得第二级洗脱液；
e、将上述第二级洗脱液用乙醇水溶液进行重结晶，干燥后，即得所述核桃青皮提取物。
上述核桃青皮抗氧化添加剂中，益母草含有硒和锰等微量元素，可抗氧化、防衰老、抗疲劳及抑制癌细胞增生，因此，有养颜功效。葡萄籽粉中的葡萄籽提取物(原花青素OPC)是迄今发现的植物来源的最高效的抗氧化剂之一，体内和体外试验表明，葡萄籽提取物的抗氧化效果，是维生素C和维生素E的30-50倍。超强的抗氧化效率具有清除自由基、提高人体免疫力的强力效果。
优选地，上述核桃青皮抗氧化添加剂，按重量包括核桃青皮提取物95份、益母草粉0.4份、葡萄籽粉0.02份、柠檬酸钠0.01份、维生素A 0.5份、维生素E 0.2份、维生素C 2份、维生素D 0.1份。
优选地，所述核桃青皮提取物的提取方法的步骤a中，乙醇水溶液的浓度为20～30％，该乙醇水溶液总重量为干燥粉碎后的核桃青皮重量的2～3倍。
更优选地，所述核桃青皮提取物的提取方法的步骤a中，乙醇水溶液的浓度为28％，该乙醇水溶液总重量为干燥粉碎后的核桃青皮重量的2.7倍。
优选地，所述核桃青皮提取物的提取方法的步骤d中，所述聚酰胺粉为200目。
优选地，所述核桃青皮提取物的提取方法的步骤d中，所述醋酸水溶液的浓度为1～2％。
更优选地，所述核桃青皮提取物的提取方法的步骤d中，所述醋酸水溶液的浓度为1.4％。
本发明还提供了上述核桃青皮抗氧化添加剂的制备方法。取所述核桃青皮提取物、益母草粉、葡萄籽粉、柠檬酸钠、维生素A、维生素E、维生素C、维生素D，搅匀干燥，即得所述核桃青皮抗氧化添加剂。
与现有技术相比，本发明的有益之处在于：
1、本发明的抗氧化添加剂中含有核桃青皮，取材天然，营养价值高，无毒副作用，能够抗凝血和降血脂、增强免疫细胞、抗肿瘤，具有很好的抗氧化作用，应用范围广；
2、本发明的抗氧化添加剂中的维生素E是细胞膜内重要的抗氧化物和膜稳定剂，维持肌肉组织的正常机构和代谢，特别是在肌肉收缩期间的能量供给和钙离子摄取和释放有着重要的作用；
3、本发明的抗氧化添加剂中的维生素C可明显降低运动诱导的氧化应激。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动条件下所获得的所有其它实施例，都属于本发明保护的范围。
以下实施例或比较例中，所述核桃青皮提取物的提取方法如下：
a、将1kg核桃青皮干燥粉碎后过100目筛网加入浓度为20％的乙醇水溶液于50℃热回流浸提20～30分钟，并过滤，得浸提液；
b、将上述浸提液用乙醚进行萃取，得萃取液；
c、将上述萃取液用聚乙二醇20000柱进行柱层析，再用浓度为15％的乙醇水溶液洗脱，得第一级洗脱液；
d、将上述第一级洗脱液用200目聚酰胺粉作为吸附剂进行层析，再用醋酸水溶液洗脱，得第二级洗脱液；
e、将上述第二级洗脱液用乙醇水溶液进行重结晶，干燥后，即得所述核桃青皮提取物。
以下实施例或比较例中，所述核桃青皮抗氧化添加剂的制备方法如下：取所述核桃青皮提取物、益母草粉、葡萄籽粉、柠檬酸钠、维生素A、维生素E、维生素C、维生素D，搅匀干燥，即得所述核桃青皮抗氧化添加剂。
实施例1～7，比较例1～6
实施例1～7，比较例1～6所提供的核桃青皮抗氧化添加剂在制备时，采用各原料用量、步骤a中乙醇溶液用量、步骤d中醋酸溶液浓度如下表1所示，其中各原料用量为kg，步骤a中乙醇溶液用量通过其与干燥后的核桃青皮粉倍数表示，醋酸浓度为％。
表1实施例1～7，比较例1～6的原料、乙醇溶液、醋酸溶液的参数表
注：上表1中各原料用量单位为份，步骤a中乙醇溶液用量通过其与干燥后的核桃青皮粉倍数表示，醋酸浓度为单位为％。
应用例1：实施例1～7，比较例1～6制备的核桃青皮抗氧化添加剂对ABTS自由基的清除能力检测
ABTS+·自由基离子的最大吸收波长为734nm，所以，用A734nm可以检测ABTS+·自由基离子的浓度。
参照Miller et al.的方法，配制13份的ABTS工作液，准确量取100μL的ABTS溶液和100μL氧化剂溶液，制成200μL的ABTS工作母液。将配制好的ABTS工作母液，室温避光存放12～16h，使用前用80％乙醇进行稀释，要求ABTS工作液的吸光度减去80％乙醇空白对照后，A734为0.7±0.05。准确量取10μL的各浓度的样品溶液与200μL的ABTS工作液于96孔板中，轻轻混匀，反应2～6min后于734nm处测定其吸光度值。
实验以Trolox为阳性对照，同时设试剂空白和样品空白，实验重复3次。按下式计算ABTS的清除率：ABTS+·清除率(％)＝1-(At-B)/A0×100％；
式中：A0为未加样的；ABTS+·的吸光度值；At为样品与ABTS+·反应后的吸光度值；B为样品空白的吸光度值。
如果A734nm减小，表明ABTS+·自由基离子被清除，具体结果如下表2。
表2核桃青皮抗氧化添加剂对ABTS自由基的清除能力
| 组名 | ABTS清除率 |
| 实施例1 | 94.2％ |
| 实施例2 | 92.6％ |
| 实施例3 | 93.4％ |
| 实施例4 | 92.5％ |
| 实施例5 | 90.7％ |
| 实施例6 | 93.1％ |
| 实施例7 | 92.8％ |
| 比较例1 | 86.1％ |
| 比较例2 | 87.3％ |
| 比较例3 | 81.5％ |
| 比较例4 | 80.9％ |
| 比较例5 | 79.6％ |
| 比较例6 | 80.4％ |
由表2通过对比可知，采用实施例1～3的原料比例制备的核桃青皮抗氧化添加剂其清除ABTS自由基的能力明显好于比较例1、2；在制备核桃青皮提取物时，采用实施例1、4、5的步骤a的乙醇溶液用量，最终制备的核桃青皮抗氧化添加剂，其清除ABTS自由基的能力明显好于比较例3、4，即具有更高的活性；在制备核桃青皮提取物时，采用实施例1、6、7的步骤d的醋酸溶液额浓度，最终制备的核桃青皮抗氧化添加剂，其清除ABTS自由基的能力明显好于比较例5、6，即具有更高的活性。
Claims (8)
1.一种核桃青皮抗氧化添加剂，其特征在于，按重量包括核桃青皮提取物90～100份、益母草粉0.3～0.5份、葡萄籽粉0.01～0.02份、柠檬酸钠0.01～0.02份、维生素A 0.4～0.6份、维生素E 0.1～0.3份、维生素C 1～3份、维生素D 0.1～0.2份；
其中，所述核桃青皮提取物的提取方法如下：
a、将核桃青皮干燥粉碎后过100目筛网加入乙醇水溶液于50～60℃热回流浸提20～30分钟，并过滤，得浸提液；
b、将上述浸提液用乙醚进行萃取，得萃取液；
c、将上述萃取液用聚乙二醇20000柱进行柱层析，再用浓度为10～20％的乙醇水溶液洗脱，得第一级洗脱液；
d、将上述第一级洗脱液用聚酰胺粉作为吸附剂进行层析，再用醋酸水溶液洗脱，得第二级洗脱液；
e、将上述第二级洗脱液用乙醇水溶液进行重结晶，干燥后，即得所述核桃青皮提取物。
2.根据权利要求1所述的核桃青皮抗氧化添加剂，其特征在于，按重量包括核桃青皮提取物95份、益母草粉0.4份、葡萄籽粉0.02份、柠檬酸钠0.01份、维生素A 0.5份、维生素E0.2份、维生素C 2份、维生素D 0.1份。
3.根据权利要求1所述的核桃青皮抗氧化添加剂，其特征在于，所述核桃青皮提取物的提取方法的步骤a中，乙醇水溶液的浓度为20～30％，该乙醇水溶液总重量为干燥粉碎后的核桃青皮重量的2～3倍。
4.根据权利要求3所述的核桃青皮抗氧化添加剂，其特征在于，所述核桃青皮提取物的提取方法的步骤a中，乙醇水溶液的浓度为28％，该乙醇水溶液总重量为干燥粉碎后的核桃青皮重量的2.7倍。
5.根据权利要求1所述的核桃青皮抗氧化添加剂，其特征在于，所述核桃青皮提取物的提取方法的步骤d中，所述聚酰胺粉为200目。
6.根据权利要求1所述的核桃青皮抗氧化添加剂，其特征在于，所述核桃青皮提取物的提取方法的步骤d中，所述醋酸水溶液的浓度为1～2％。
7.根据权利要求6所述的核桃青皮抗氧化添加剂，其特征在于，所述核桃青皮提取物的提取方法的步骤d中，所述醋酸水溶液的浓度为1.4％。
8.权利要求1～7任一项所述的核桃青皮抗氧化添加剂的制备方法，其特征在于，取所述核桃青皮提取物、益母草粉、葡萄籽粉、柠檬酸钠、维生素A、维生素E、维生素C、维生素D，搅匀干燥，即得所述核桃青皮抗氧化添加剂。
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| CN113995012A (zh) * | 2021-09-30 | 2022-02-01 | 广西南亚热带农业科学研究所 | 一种澳洲坚果保鲜贮藏的方法 |
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| CN113995012A (zh) * | 2021-09-30 | 2022-02-01 | 广西南亚热带农业科学研究所 | 一种澳洲坚果保鲜贮藏的方法 |
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