CN109349467A - 大鲵饮品 - Google Patents
大鲵饮品 Download PDFInfo
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- CN109349467A CN109349467A CN201811514492.0A CN201811514492A CN109349467A CN 109349467 A CN109349467 A CN 109349467A CN 201811514492 A CN201811514492 A CN 201811514492A CN 109349467 A CN109349467 A CN 109349467A
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- giant salamander
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- DHRLEVQXOMLTIM-UHFFFAOYSA-N phosphoric acid;trioxomolybdenum Chemical compound O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.OP(O)(O)=O DHRLEVQXOMLTIM-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开一种大鲵饮品,是以大鲵活性肽为原料,分别与牡蛎多糖、黑果腺肋花楸冻干粉反应生成两种反应物,进而再与黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉、柠檬冻干粉和果胶合理配比,获得色泽、性状及口感较佳的大鲵肽饮品,同时具有可快速解酒、明显减轻乙醇对肝组织急性损伤、抗疲劳及抗氧化等功效。
Description
技术领域
本发明涉及一种饮品,尤其是一种口感好,可快速解酒、明显减轻乙醇对肝组织急性损伤、抗疲劳及抗氧化的大鲵饮品。
背景技术
大鲵属于两栖纲、有尾目、隐鳃鲵科,是我国特有的珍稀两栖动物。中医认为大鲵性甘平,具有补气、养血、益智、滋补、强壮等功效。研究表明,大鲵肌肉中含有粗蛋白为17.15%,水分为84.04%,粗脂肪为1.73%,灰分为0.66%。因此,大鲵肌肉具有较高的蛋白含量。大鲵蛋白质经过蛋白酶水解可以获得具有生物活性的大鲵活性肽,不同的酶解方法可以获得不同的生物活性的大鲵肽。
中国专利申请号为201610314751.X的发明专利申请公开了一种“大鲵活性肽及用途”,其大鲵活性肽是按照如下步骤制备:
a. 将大鲵肉匀浆,向匀浆中加入1~3倍体积pH 7~8的0.01~0.1M磷酸缓冲液及与匀浆重量比为0.1~1%的复合酶,酶解12~48 h;所述复合酶为海洋碱性蛋白酶和木瓜蛋白酶按活力单位比为7:3比例混合;
b. 离心取上清,采用截留分子量为4000 Da以下用物理吸附法制备的胰蛋白酶固定超滤膜分离器分离,取透过超滤膜的液体;
c. 通过Sephadex LH-20分子筛层析柱,按每管1ml收集层析产物,取第30~36管层析产物进行冷冻干燥;
d.将c步骤所得到的冷冻干燥物制备成10~50mg/ml的去离子水溶液,8000 rpm、4℃条件下离心10 min,用0.22 µm水膜过滤,得到上样上清液;
e. 使用ddH2O 配制5%甲醇缓冲溶液,通过孔径0.45 µm水膜抽滤,通过超声波除气作为高效液相色谱柱流动相A,使用ddH2O 配制95%甲醇缓冲溶液,通过孔径0.45 µm油膜抽滤,通过超声波除气作为高效液相色谱柱流动相B;使用流动相A和流动相B进行梯度洗脱,洗脱条件:流速为1ml/min,洗脱梯度分配:0~20min,流动相A100%;20.5~40min,流动相A50%,流动相B50%;40.5~60min, 流动相B100%;将上液上清液注入C18柱高效液相色谱仪进样口,收集紫外检测波长280 nm的吸收峰;
f. 挥发收集物中的甲醇后真空冷冻干燥,得到大鲵肽制品。
该专利申请说明书公开了所制备的大鲵活性肽可清除自由基、提高机体免疫力及促进皮肤纤维原细胞增殖。
但是,实践中发现大鲵活性肽所含有的苦味氨基酸较多(甜味氨基酸为6.58mg/g,苦味氨基酸为7.71mg/g),口感较腥,影响了大鲵活性肽产品的开发。
黑果腺肋花楸果实中含有丰富的生物活性物质,如花青素、多酚、黄酮和β-胡萝卜素等,其中维持机体健康的花青素和多酚在已知植物中含量最高。虽然含有丰富的营养物质,具有很强的保健功效,但是其味道酸涩,口感不佳。常规采用热烫处理脱涩,破坏了其活性物质的活性。
发明内容
本发明是为了解决现有技术所存在的上述技术问题,提供一种口感好,可快速解酒、明显减轻乙醇对肝组织急性损伤、抗疲劳及抗氧化的大鲵饮品。
本发明的技术解决方案是:一种大鲵饮品,其特征在于所用原料及质量百分比如下:产物A 0.1 ~ 10%、产物B 0.1 ~ 10%、黑加仑冻干粉0.1 ~ 10%、黑果腺肋花楸冻干粉0.1 ~ 10%、蓝莓冻干粉0.1 ~ 10%、柠檬冻干粉0.01 ~ 0.6%、果胶0.1 ~ 2%,水余量;
所述产物A是取大鲵活性肽与牡蛎多糖按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于115℃高压锅中热反应1h,经喷雾干燥所得,
所述混合物与去离子水的用量比为1 ~9g:500ml;
所述产物B是取大鲵活性肽与黑果腺肋花楸冻干粉按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于50℃反应0.5h,经冷冻干燥所得,
所述混合物与去离子水的用量比为1 ~9g:500ml;
所述黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉及柠檬冻干粉均为鲜果榨汁去渣提取果汁,将果汁冷冻干燥制成的粉末。
本发明以大鲵活性肽为原料,分别与牡蛎多糖、黑果腺肋花楸冻干粉反应生成两种反应物,进而再与黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉、柠檬冻干粉和果胶合理配比,获得色泽、性状及口感较佳的大鲵肽饮品,同时具有可快速解酒、明显减轻乙醇对肝组织急性损伤、抗疲劳及抗氧化等功效。
具体实施方式
实施例1:
本发明的大鲵饮品,所用原料及质量百分比如下:产物A 9%、产物B 4%、黑加仑冻干粉8%、黑果腺肋花楸冻干粉5%、蓝莓冻干粉9%、柠檬冻干粉0.03 %、果胶0.5 %,水余量;
产物A是取大鲵活性肽与牡蛎多糖按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于115℃高压锅中热反应1h,经喷雾干燥所得,
所述混合物与去离子水的用量比为5g:500ml;
所述产物B是取大鲵活性肽与黑果腺肋花楸冻干粉按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于50℃反应0.5h,经冷冻干燥所得,
所述混合物与去离子水的用量比为6g:500ml;
所述黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉及柠檬冻干粉均为鲜果榨汁去渣提取果汁,将果汁冷冻干燥制成的粉末。
大鲵活性肽是按照中国专利申请号为201610314751.X的发明专利申请所公开的方法制备,牡蛎多糖是按照中国专利号为ZL201610603766.8的发明专利所公开的方法制备。
实施例2:
本发明大鲵饮品,所用原料及质量百分比如下:产物A 0.1 %、产物B10%、黑加仑冻干粉0.1 %、黑果腺肋花楸冻干粉10%、蓝莓冻干粉0.1%、柠檬冻干粉0.6%、果胶0.1 %,水余量;
所述产物A是取大鲵活性肽与牡蛎多糖按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于115℃高压锅中热反应1h,经喷雾干燥所得,
所述混合物与去离子水的用量比为1 g:500ml;
所述产物B是取大鲵活性肽与黑果腺肋花楸冻干粉按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于50℃反应0.5h,经冷冻干燥所得,
所述混合物与去离子水的用量比为9g:500ml;
所述黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉及柠檬冻干粉均为鲜果榨汁去渣提取果汁,将果汁冷冻干燥制成的粉末。
大鲵活性肽及牡蛎多糖同实施例1。
实施例3:
本发明的大鲵饮品,所用原料及质量百分比如下:产物A 10%、产物B 0.1 %、黑加仑冻干粉10%、黑果腺肋花楸冻干粉0.1 %、蓝莓冻干粉10%、柠檬冻干粉0.01%、果胶2%,水余量;
所述产物A是取大鲵活性肽与牡蛎多糖按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于115℃高压锅中热反应1h,经喷雾干燥所得,
所述混合物与去离子水的用量比为9g:500ml;
所述产物B是取大鲵活性肽与黑果腺肋花楸冻干粉按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于50℃反应0.5h,经冷冻干燥所得,
所述混合物与去离子水的用量比为1g:500ml;
实验例1:
分别以色泽、性状、腥味、口感4个角度对大鲵饮品进行感观评定(表1)。对照品为各组分比例与实施例1完全相同,但产物A及产物B只是原料混合,不进行后续加热反应。经培训、考核、再培训选出10位感官评定员按照表1所列感官评分标准进行评分。结果如下:本发明实施例1获得的大鲵饮品口感细腻饱满,协调柔和,酸涩适中,无腥味,有水果香气,色泽清透,均匀一致,澄清液体,平均得分95分。对照的样品:口感淡薄,酸涩适中,有轻微腥味,有淡淡的水果香气,色泽稍暗,均匀一致,澄清液体,有少许沉淀,平均得分83分。
表1 感官评分标准
实验例2 :
利用单宁测定试剂对本发明实施例1产物B及对照品中产物B(同实验例1未经加热反应)的单宁含量进行测定。
单宁测定试剂为钨酸钠25g,磷钼酸5g,溶于200ml水中,加入磷酸12.5ml,回流2h,冷却至室温,并稀释定溶至250ml。取单宁酸50mg,用蒸馏水配制成0.1mg/ml的单宁标准溶液。分别取不同量的标准溶液置于50ml的容量瓶中,加入2.5ml的单宁测定试剂及5ml的饱和碳酸钠溶液,加水稀释至50ml,充分混合,并于30min后测定650nm处测吸光度。
取样品3g,加水定容至250ml,1h后过滤,取2ml测定650nm处测吸光度。产物B、对照品产物B的可溶性单宁含量分别为1.80和6.67mg/g。
实验例3:
将本发明实施例1所得大鲵饮品冻干,得到大鲵饮品粉。取大鼠60只,禁食6h,随机分成对照组及大鲵饮品组、大鲵肽组,每组20只。用生理盐水灌胃空白对照组。分别灌胃相同体积生理盐水溶解的大鲵饮品粉及大鲵活性肽(同实施例1),按0.3g/kg·d·w灌胃30min后按12.0g/kg·d·w给予酒精,酒精事先进行稀释使用。以翻正反射消失为醉酒指标,计算醉酒耐受时间及醉酒维持时间,具体结果如表2。
表2大鲵饮品对大鼠抗醉作用的影响
实验结果表明,服用本发明大鲵饮品组的大鼠的醉酒耐受时间明显长于对照组及大鲵活性肽组,而醉酒维持时间与对照组及大鲵活性肽组相比明显缩短,两组数据相比均有显著性差异(p<0.01)。因此,本发明大鲵饮品可用于快速解酒,减少醉酒时间,缓解醉酒症状。
实验例4:
将本发明实施例1所得大鲵饮品冻干,得到大鲵饮品粉。选昆明种小鼠50只,随机分成空白对照组、模型对照组和硫普罗宁阳性对照组(50mg/kg·d),大鲵饮品低浓度(50mg/kg˙d)、高浓度(150mg/kg˙d)剂量组,每组10只,于12h黑暗,12 h光亮的塑料饲养箱内饲养,室温(20±2)℃,湿度40%~60%,自由采食和饮水。各给药组每天灌胃1次,连续2周,空白对照组和模型对照组给予同样量的生理盐水。于每次给药3h后,除空白对照组外,各组均灌胃56度商品二锅头16mL/(kg˙d),各组均于末次给药后禁食不禁水。
小鼠于末次给药后16h,断头取血,在30min内,3500r/min,离心5min后得上层血清备用。快速处死小鼠取肝脏,并在肝左叶组织取约0.3g放冰冷的生理盐水中漂洗,取出后用滤纸将水吸干,制成10%肝组织匀浆液(生理盐水的体积总量是组织块体积的9倍),制备好的10%的肝组织匀浆液在低温低速离心机中以2000r/min左右离心10~15min,将离心好的匀浆保留上清液弃沉淀进行生化指标测定。血清中谷草转氨酶(AST)与谷丙转氨酶(ALT)活性,肝脏组织中丙二醛(MDA)含量,超氧化物岐化酶(SOD)活性,蛋白质含量均按试剂盒的要求进行测定。结果如表3所示。
表3 大鲵饮品对乙醇诱导肝损伤小鼠生化指标的影响
结果表明:饲喂大鲵饮品组的ALT、AST明显小于乙醇模型组(p<0.01)。大鲵饮品低剂量及高剂量组与乙醇模型组肝组织中MDA含量相比显著下降(p<0.01)。大鲵饮品低剂量及高剂量组SOD含量均高于乙醇模型组肝组织中的SOD含量。
实验例5:
选昆明种雄性小鼠24 只,3~4 周龄,体重(16±2) g,随机分成实验一组、实验二组和对照组,每组8 只。每天灌胃1次,连续15d,实验一组灌胃大鲵活性肽、实验二组灌胃大鲵饮品冻干粉,灌胃量均为1.6mg /kg 体重,对照组灌服相同体积生理盐水,每天灌胃剂量0.1mL /16g 体重。在末次灌胃30min 后,给小鼠尾部负重5%的铅丝,在恒温水槽中进行游泳,水槽深度为40cm 左右,水温在(30±2)℃。小鼠游泳力竭后取出测定生化指标,记录从小鼠开始进入水中至头部全部没入水中10s 不浮出水面的时间,即为游泳时间。
对小鼠肝糖元进行测定。取出小鼠肝脏,用生理盐水冲洗干净,用滤纸吸干后准确称量0.1g 肝脏,加入2mL TCA 匀浆,将匀浆在5000r /min 条件下离心20min,取1mL 上清液,再加入4mL 蒽酮试剂,沸水浴中煮沸10min,取出后用水冷却,于620nm 测吸光度。在葡萄糖标准曲线上查出样品液的糖含量。以1mL蒸馏水为对照。
对小鼠肌乳酸的测定。取出小鼠后腿肌肉0.1g,用生理盐水匀浆,将匀浆5000r /min 离心20min,取1mL 上清液,加入蒸馏水至5mL,加入20% 硫酸铜1mL,加入氢氧化钙粉末约0.5g,振摇1min,静置10min,以3000r /min 离心10min,取上清0.5mL,加入浓硫酸3mL,充分混匀后,置于沸水浴中5min,然后放入冷水中3min。加入0.5%对羟联苯溶液0.15mL,充分混匀后,置于沸水浴中5min,然后放入冷水中冷却后,于510nm 测定吸光度。在乳酸标准曲线上查出样品液的乳酸含量。
灌服大鲵饮品对小鼠游泳时间及肝糖元、肌乳酸的影响见表4。
表4
结果表明:灌服大鲵饮品的小鼠游泳时间达到110min,极显著高于对照组64.2min(P <0.01)。
实验例6:
将本发明实施例1所得大鲵饮品冻干,得到大鲵饮品粉。将大鲵饮品粉及大鲵肽粉分别用去离子水配成0.4 mg/ml浓度的溶液,分别取2ml不同浓度样品溶液于试管中,加入2ml所配置的DPPH溶液(0.004g DPPH粉末加到50mL容量瓶,用95%乙醇定容,4℃下避光保存),混合均匀,室温避光30min。在10000rpm离心10min,取上清于517nm下测定吸光度Aj,同时测2ml不同样品溶液加2ml的95%乙醇的吸光度Ai,2mlDPPH加2mL蒸馏水的吸光度A0。
DPPH自由基清除率(%)=[A0-(Aj-Ai)]/A0×100%
式中:A0空白对照的吸光值; Aj样液的吸光值;Ai本身的吸光值
结果如表5。
表5
Claims (1)
1. 一种大鲵饮品,其特征在于所用原料及质量百分比如下:产物A 0.1 ~ 10%、产物B0.1 ~ 10%、黑加仑冻干粉0.1 ~ 10%、黑果腺肋花楸冻干粉0.1 ~ 10%、蓝莓冻干粉0.1 ~10%、柠檬冻干粉0.01 ~ 0.6%、果胶0.1 ~ 2%,水余量;
所述产物A是取大鲵活性肽与牡蛎多糖按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于115℃高压锅中热反应1h,经喷雾干燥所得,
所述混合物与去离子水的用量比为1 ~9g:500ml;
所述产物B是取大鲵活性肽与黑果腺肋花楸冻干粉按相同质量百分比混合得混合物,再取混合物溶于去离子水中,置于50℃反应0.5h,经冷冻干燥所得,
所述混合物与去离子水的用量比为1 ~9g:500ml;
所述黑加仑冻干粉、黑果腺肋花楸冻干粉、蓝莓冻干粉及柠檬冻干粉均为鲜果榨汁去渣提取果汁,将果汁冷冻干燥制成的粉末。
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