CN109329406A - 一种利用生物酶制备的生姜提取物及其作为果蔬保鲜剂的应用 - Google Patents
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Abstract
本发明涉及一种利用生物酶制备的生姜提取物及其作为果蔬保鲜剂的应用，所述生姜提取物的制备方法包括如下步骤：(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎，得物料；(2)取步骤(1)得到的物料，加入水，搅拌下加入木瓜蛋白酶、硫酸亚铁，升温至55‑60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物。
Description
技术领域
本发明属于生物酶提取及果蔬保鲜领域，具体涉及一种利用生物酶制备的生姜提取物及其作为果蔬保鲜剂的应用。
背景技术
生姜(Zingiber officinale Rosc.)为姜科姜属植物姜的新鲜根茎，具有解表散寒、温中止呕、化痰止咳等功效。现代研究表明，生姜具有抗氧化、抗炎、心血管保护、降血糖、降低胆固醇以及抗肿瘤的作用。生姜中主要活性成分为挥发油类、姜辣素类和二苯基庚烷类，还有黄酮、香豆素、木脂素、蛋白质等。本发明提供一种利用生物酶——木瓜蛋白酶与硫酸亚铁盐结合对生姜进行提取，得到一种抑菌效果明显，对果蔬具有保鲜防腐的生姜提取物。
发明内容
本发明提供一种生姜提取物，其特征在于所述生姜提取物的制备方法包括如下步骤：
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎，得物料；
(2)取步骤(1)得到的物料，加入水，搅拌下加入木瓜蛋白酶、硫酸亚铁，升温至55-60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物。
步骤(1)中所述粉碎，优选粉碎至20-80目；
步骤(2)中物料与水的质量比为1:20-30，物料、木瓜蛋白酶、硫酸亚铁的质量比为1:0.5:0.2。
本发明的另一实施方案提供上述生姜提取物的制备方法，其特征在于包括如下步骤：
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎，得物料；
(2)取步骤(1)得到的物料，加入水，搅拌下加入木瓜蛋白酶、硫酸亚铁，升温至55-60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物。
步骤(1)中所述粉碎，优选粉碎至20-80目；
步骤(2)中物料与水的质量比为1:20-30，物料、木瓜蛋白酶、硫酸亚铁的质量比为1:0.5:0.2。
本发明的另一实施方案提供上述生姜提取物在制备抗菌剂中的应用。所述抗菌剂优选用于抑制大肠杆菌、金黄色葡萄球菌、指状青霉菌。
本发明的另一实施方案提供上述生姜提取物作为果蔬保鲜剂的应用。优选作为脐橙保鲜剂的应用。优选使用浓度为20mg/mL。
一种果蔬保鲜剂，其特征在于以上述生姜提取物作为有效成分。
本发明所述乙酸乙酯萃取，萃取次数优选1-3次，每次乙酸乙酯的用量优选为滤液体积的1-2倍。本发明所述木瓜蛋白酶活力优选200-1000U/mg。
具体实施方式
为了便于对本发明的进一步理解，下面提供的实施例对其做了更详细的说明。但是这些实施例仅供更好的理解发明而并非用来限定本发明的范围或实施原则，本发明的实施方式不限于以下内容。
实施例1
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎(20-80目)，得物料；
(2)取步骤(1)得到的物料(1.0kg)，加入水(20kg)，搅拌下加入木瓜蛋白酶(500g，200U/mg)、硫酸亚铁(200g)，升温至60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物(11.42g，以下简称产品A)。
实施例2
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎(20-80目)，得物料；
(2)取步骤(1)得到的物料(1.0kg)，加入水(30kg)，搅拌下加入木瓜蛋白酶(500g，1000U/mg)、硫酸亚铁(200g)，升温至55℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物(10.21g，以下简称产品B)。
实施例3
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎(20-80目)，得物料；
(2)取步骤(1)得到的物料(1.0kg)，加入水(20kg)，搅拌下加入木瓜蛋白酶(500g，200U/mg)，升温至60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得生姜提取物(8.54g，以下简称产品C)。
实施例4
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎(20-80目)，得物料；
(2)取步骤(1)得到的物料(1.0kg)，加入水(20kg)，搅拌下加入木瓜蛋白酶(100g，200U/mg)、硫酸亚铁(200g)，升温至60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得生姜提取物(7.35g，以下简称产品D)。
实施例5
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎(20-80目)，得物料；
(2)取步骤(1)得到的物料(1.0kg)，加入水(20kg)，搅拌下加入硫酸亚铁(200g)，升温至60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得生姜提取物(5.21g，以下简称产品E)。
实施例6抗菌活性测试
采用滤纸片法测试了本发明产品A-E在浓度为1mg/mL时，对大肠杆菌、金黄色葡萄球菌、指状青霉菌的抑菌圈。结果表明产品A、B显示出较强的抗菌活性(见下表)。
实施例7脐橙保鲜实验(腐烂率、Vc含量)
实验组1：配置20mg/mL的产品A溶液；
实验组2：配置20mg/mL的产品E溶液；
对照组：蒸馏水。
挑选大小均匀、无虫病害，成熟度一致、表面无机械损伤的脐橙果实，分别放入实验组、对照组中浸泡5min(实验组1、2、对照组各100个脐橙)，捞出晾干，装入带孔聚乙烯塑料薄膜袋，每袋20个，放入冰箱(4±1℃)贮藏，每隔10天测试各项指标。
腐烂率＝腐烂个数/总果数×100％(腐烂面积超过25％按烂果算)；
Vc含量，用2,6-二氯酚靛酚法测定。
结果表明，贮藏40天后，实验组1：腐烂率6％、Vc含量仍>49mg/100g；实验组2：腐烂率36％、Vc含量43mg/100g；对照组，腐烂率48％、Vc含量40mg/100g。
Claims (8)
1.一种生姜提取物，其特征在于所述生姜提取物的制备方法包括如下步骤：
(1)取新鲜的生姜，切片、干燥至恒重后，将其粉碎，得物料；
(2)取步骤(1)得到的物料，加入水，搅拌下加入木瓜蛋白酶、硫酸亚铁，升温至55-60℃，提取6小时，自然冷却至室温，过滤，滤液用乙酸乙酯萃取，乙酸乙酯层经活性炭脱色、浓缩、干燥得所述生姜提取物。
2.权利要求1所述的生姜提取物，其特征在于步骤(1)中所述粉碎，优选粉碎至20-80目。
3.权利要求1-2任一项所述的生姜提取物，其特征在于步骤(2)中物料与水的质量比为1:20-30，物料、木瓜蛋白酶、硫酸亚铁的质量比为1:0.5:0.2。
4.权利要求1-3任一项所述的生姜提取物，其特征在于所述木瓜蛋白酶活力优选200-1000U/mg。
5.权利要求1-4任一项所述生姜提取物在制备抗菌剂中的应用。所述抗菌剂优选用于抑制大肠杆菌、金黄色葡萄球菌、指状青霉菌。
6.权利要求1-4任一项所述生姜提取物作为果蔬保鲜剂的应用。优选作为脐橙保鲜剂的应用。优选使用浓度为20mg/mL。
7.一种果蔬保鲜剂，其特征在于以权利要求1-4任一项所述生姜提取物作为有效成分。
8.权利要求1-4任一项所述生姜提取物的制备方法。
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|---|---|---|---|---|
| CN110973240A (zh) * | 2019-12-16 | 2020-04-10 | 广西健美乐食品有限公司 | 一种保鲜剂及其应用 |
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| CN114377101A (zh) * | 2021-12-20 | 2022-04-22 | 冯大洲 | 一种姜丸及其制备方法 |
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