CN109430685A - A method of BaP in removal betel nut cigarette fruit - Google Patents
A method of BaP in removal betel nut cigarette fruit Download PDFInfo
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- CN109430685A CN109430685A CN201811467329.3A CN201811467329A CN109430685A CN 109430685 A CN109430685 A CN 109430685A CN 201811467329 A CN201811467329 A CN 201811467329A CN 109430685 A CN109430685 A CN 109430685A
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- China
- Prior art keywords
- betel nut
- cigarette fruit
- bap
- fruit
- nut cigarette
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Links
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 101
- 244000080767 Areca catechu Species 0.000 title claims abstract description 101
- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 73
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 239000003960 organic solvent Substances 0.000 claims abstract description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 150000007522 mineralic acids Chemical class 0.000 claims abstract description 7
- 239000006210 lotion Substances 0.000 claims abstract description 6
- 239000002904 solvent Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 50
- 241000894006 Bacteria Species 0.000 claims description 27
- 239000004310 lactic acid Substances 0.000 claims description 25
- 235000014655 lactic acid Nutrition 0.000 claims description 25
- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 239000000725 suspension Substances 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 12
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 238000000527 sonication Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- HJJPJSXJAXAIPN-UHFFFAOYSA-N arecoline Chemical compound COC(=O)C1=CCCN(C)C1 HJJPJSXJAXAIPN-UHFFFAOYSA-N 0.000 abstract description 5
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001681 protective effect Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 8
- 210000004027 cell Anatomy 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 6
- 235000019441 ethanol Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000004060 metabolic process Effects 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 229920005610 lignin Polymers 0.000 description 4
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 4
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 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 3
- 238000001514 detection method Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
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- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 229960000935 dehydrated alcohol Drugs 0.000 description 2
- 235000021038 drupes Nutrition 0.000 description 2
- 229960004756 ethanol Drugs 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 2
- 206010005003 Bladder cancer Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 208000002699 Digestive System Neoplasms Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 208000007097 Urinary Bladder Neoplasms Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
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- 125000005605 benzo group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 description 1
- 229940005991 chloric acid Drugs 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
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- FPVGTPBMTFTMRT-NSKUCRDLSA-L fast yellow Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 FPVGTPBMTFTMRT-NSKUCRDLSA-L 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 201000010231 gastrointestinal system cancer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002061 histotrophic effect Effects 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
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- 239000012528 membrane Substances 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
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- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- -1 polycyclic arene compound Chemical class 0.000 description 1
- 125000003367 polycyclic group Chemical group 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
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- 201000005112 urinary bladder cancer Diseases 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method of removal betel nut cigarette fruit in BaP, comprising the following steps: (1) by betel nut cigarette fruit be added aqueous alkali in, boil, be washed to water lotion it is limpid until, filtering, betel nut cigarette fruit must be pre-processed；(2) it is added in organic solvent and/or inorganic acid solution, carries out first time ultrasonic treatment, filtering after being washed to no solvent residue, adds water, carries out second and is ultrasonically treated, obtains the betel nut cigarette fruit of ultrasonic treatment；(3) it is added in zymocyte liquid, is sealed by fermentation, wash, it is dry, obtain betel nut cigarette fruit fine work.BaP removal efficiency is up to 80.54% in the method for the present invention, wherein the loss of principle active component arecaline is down to 5.0%, and the BaP threshold value that can be handled is low, reagent less residue, and betel nut flavor effect is smaller；The method of the present invention simple process and low cost, it is environmentally protective, it is suitable for industrialized production, compensates for industry blank, application prospect is very wide.
Description
Technical field
The present invention relates to a kind of methods for removing BaP, and in particular to a kind of side for removing BaP in betel nut cigarette fruit
Method.
Background technique
BaP be as a phenyl ring and pyrene molecule it is condensed made of polycyclic arene compound, with crystallization under room temperature
State exists, not soluble in water, can be dissolved in ethyl alcohol, benzene, acetone and other organic solvent, stablize under alkaline environment, and it is then unstable to meet acid
Calmly, it is easily reacted with nitric acid, excessively chloric acid, chlorine yellow acid etc..
Pyrolysis can occur under the high temperature conditions for fat, cholesterol, protein and carbohydrate etc. when areca-nut roasting
It answers, the multiring aromatic hydrocarbon substance including BaP will be generated using cyclisation and polymerization reaction, here it is benzene in betel nut
And the main source of pyrene.If be charred phenomenon during fire-cureing, the production quantity of BaP will increase than common food
Add 10~20 times.BaP can cause the kinds cancers such as lung cancer, gastric cancer, bladder cancer and digestive system cancer, also have teratogenesis and cause
Mutability is detrimental to health.
It does not draw attention to the removal of BaP in betel nut also, BaP in betel nut is gone at this stage in the prior art
Except method still belongs to blank.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, provide a kind of BaP
Removal efficiency is high, and loss of effective components is small, and the BaP threshold value that can be handled is low, reagent less residue, betel nut flavor effect compared with
Small, simple process and low cost is environmentally protective, is suitable for the method for BaP in the removal betel nut cigarette fruit of industrialized production.
The technical solution adopted by the present invention to solve the technical problems is as follows: a kind of side removing BaP in betel nut cigarette fruit
Method, comprising the following steps:
(1) by betel nut cigarette fruit be added aqueous alkali in, boil, be washed to water lotion it is limpid until, filtering, betel nut cigarette must be pre-processed
Fruit；
(2) pretreatment betel nut cigarette fruit obtained by step (1) is added in organic solvent and/or inorganic acid solution, is carried out super for the first time
Sonication, filtering after being washed to no solvent residue, add water, carry out second and are ultrasonically treated, obtain the betel nut cigarette fruit of ultrasonic treatment；
(3) the betel nut cigarette fruit being ultrasonically treated obtained by step (2) is added in zymocyte liquid, is sealed by fermentation, washed, it is dry, obtain Bin
Bulky cigarette fruit fine work.
Preferably, in step (1), the content of BaP is 15~20 μ g/kg in the betel nut cigarette fruit.The betel nut cigarette fruit
Refer to the betel nut after overbaking.
Preferably, in step (1), the mass content of principle active component in the betel nut cigarette fruit are as follows: total arecaline 0.3~
0.6%, total phenol 7.0~8.0%, vitamin C 0.25~0.28%.
Preferably, in step (1), the moisture content of the betel nut cigarette fruit is 10~20%.
Preferably, in step (1), the mass volume ratio (kg/L) of the betel nut cigarette fruit and aqueous alkali is 1:2~4.Bin
Bulky is the drupe rich in cellulose and lignin, and betel nut case fibre is mainly the hemicellulose by cellulose and different proportion,
Lignin, colloid, the composition such as pectin, the cellulose and lignin of betel nut influence the mouthfeel of betel nut finished product, need before deep processing
Softening areca-nut is wanted, and softening areca-nut is mainly the fiber handled in betel nut, the method for the present invention is by betel nut cigarette fruit in aqueous alkali
It boils, is conducive to remove the fiber in betel nut.If the mass volume ratio of betel nut cigarette fruit and aqueous alkali is excessive, betel nut is influenced
The purpose of softening areca-nut is not achieved if the mass volume ratio of betel nut cigarette fruit and aqueous alkali is too small in lignifying structure.
Preferably, in step (1), the mass concentration of the aqueous alkali is 50~150g/L.If the quality of aqueous alkali
Concentration is excessive, then is easy to influence the mouthfeel of betel nut.Through the present inventor it is demonstrated experimentally that under the mass concentration of the aqueous alkali,
Effect is best.
Preferably, in step (1), the aqueous alkali is sodium hydrate aqueous solution, potassium hydroxide aqueous solution or sodium carbonate
One or more of aqueous solution etc..
Preferably, in step (1), the time boiled is 15~25min.If boiling time is too long, easily cause Bin
Active material in bulky is lost.
Preferably, in step (2), the mass ratio of the organic solvent and/or inorganic acid solution and betel nut cigarette fruit is 1.5~
2.5:1.BaP is dissolvable in water organic solvent, if the dosage of organic solvent is excessively high, increases cost, if the dosage of organic solvent
It is too low, then expected effect is not achieved.Through the present inventor it is demonstrated experimentally that under the ratio, it can achieve the desired results, simultaneously
It can control budget again.
Preferably, in step (2), the organic solvent is dehydrated alcohol and/or ethyl acetate etc..
Preferably, in step (2), the inorganic acid solution is phosphoric acid solution.The mass fraction of the phosphoric acid solution is 0.1
~0.3%.
BaP is not soluble in water, can be dissolved in ethyl alcohol, ethyl acetate, benzene, acetone and other organic solvent, and steady under alkaline environment
It is fixed, and chance acid is then unstable, above-mentioned several solvents are best to the solute effect of BaP in betel nut.
Preferably, in step (2), the frequency of first time ultrasonic treatment is 20k~40kHz, the time is 40~
60min.The good directionality of ultrasonic wave, penetration capacity is strong, and propagation distance is remote in water, there is cleaning, sterilization and disinfection.
Betel nut is the drupe rich in cellulose and lignin, and ultrasonic vibration can cause the movement of substance in histocyte, due to ultrasound
Subtle massage makes cytoplasm flowing, cell oscillation, rotation, friction, to generate the effect of cell massage, thus it is possible to vary cell
The permeability of film stimulates the disperse process of cell semi-permeable membrane, boosts metabolism, and improves histotrophic nutrition, changes protein synthesis,
Improve regenerative function etc..So that cell interior structure is changed, lead to the changes of function of cell, the tissue for keeping betel nut hard prolongs
It stretches, it is soft, so that the BaP inside betel nut is easier to be released, and then it is dissolved in organic solvent.
Preferably, in step (2), the mass ratio of described plus water amount and betel nut cigarette fruit is 1.5~2.5:1.With water ultrasound
Purpose be cleaning betel nut in remaining organic solvent.
Preferably, in step (2), the frequency of first time ultrasonic treatment is 20k~40kHz, the time is 15~
25min。
Preferably, in step (3), the volume mass ratio (L/kg) of the lactobacillus suspension and betel nut cigarette fruit is 1.5~2.5:
1.The present inventor is the study found that the microorganisms such as many bacteriums, fungi, algae have the ability of degrading polycyclic aromatic hydrocarbons, and to polycyclic virtue
Hydrocarbon has stronger catabolism ability and higher metabolic rate；Microbial degradation polycyclic aromatic hydrocarbon is generally used with polycyclic aromatic hydrocarbon
Both modes of Co metabolism are carried out for unique carbon source, the energy or by polycyclic aromatic hydrocarbon and other organic matters；Lactic acid bacteria not only can be with
Nutritive value of food is improved, flavour of food products is improved, improves food preservation and added value, and the special physiological of lactic acid bacteria is living
Property and trophic function can adjust body gastrointestinal tract normal flora, keep microecological balance, improve food digestion rate and biological value,
Serum cholesterol is reduced, endotoxin is controlled, inhibits the generation of spoilage organisms growth and breeding and spoilage product in enteron aisle, manufactures nutrients
Matter stimulates tissue development, to the nutritional status of body, physiological function, cell infection, drug effect, toxic reaction, be immunized
The generations effects such as reaction, tumour generation, aging course and unexpected emergency reaction.The method of the present invention using lactic acid bacteria to betel nut into
After row fermentation, hardness decline, quality soften, and produce flavour substance, mouthfeel is improved.If lactobacillus suspension dosage mistake
It is more, then can be limited because of nutriment, lactic acid bacteria is in competitive relation in fermentation system, it is unfavorable for own growth breeding, thus
Influence the BaP in metabolism betel nut.
Preferably, in step (3), the mass concentration of lactic acid bacteria is 1~3g/L in the lactobacillus suspension.
Preferably, in step (3), the temperature of the fermentation is 37~40 DEG C, and the time is 40~60h.
Preferably, in step (3), the lactobacillus suspension the preparation method comprises the following steps: white granulated sugar is added to the water, high pressure sterilization
Afterwards, it is cooled to room temperature, lactic acid bacteria is added, stand,.
Preferably, the mass volume ratio (kg/L) of the white granulated sugar and water is 0.1~0.2:1.Add the purpose of white granulated sugar
It is to provide carbon source for the fermentation of lactic acid bacteria, the syrup mixed solution of the ratio can satisfy the growth and breeding of lactic acid bacteria and normal
Metabolism.
Preferably, the autoclaved pressure be 0.08~0.15MPa, temperature be 115~125 DEG C, the time be 10~
20min。
Preferably, the mass volume ratio (kg/L) of the lactic acid bacteria and water is 0.001~0.0036:1.
Preferably, the temperature of the standing is 30~37 DEG C, and the time is 5~7h.The present inventor is the study found that in the item
Under part, lactic acid bacteria activation effect is best.
The method of the present invention has the beneficial effect that:
(1) BaP removal efficiency is up to 80.54% in the method for the present invention, wherein main effective component betel nut alkali loss down to
5.0%, the BaP threshold value that can be handled is low, reagent less residue, and betel nut flavor effect is smaller；
(2) the method for the present invention simple process and low cost, it is environmentally protective, it is suitable for industrialized production, compensates for industry blank, answer
It is very wide with prospect.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Betel nut cigarette fruit used in the embodiment of the present invention is purchased from Hainan, and the mass content of BaP is 18.5 μ g/kg, total Bin
The mass content of bulky alkali is 0.5%, total phenol 7.5%, vitamin C 0.264%, moisture content 15%；Reference example of the present invention and embodiment
Used lactic acid bacteria is purchased from Beijing Chuan Xiu Science and Technology Ltd.；Raw material or chemical reagent used in the embodiment of the present invention be
Food-grade is obtained by routine business approach unless otherwise specified.
With the BaP and total arecaline in GB 5009.27-2016 high performance liquid chromatography detection betel nut；Use Folin-
Total phenol in Ciocalteu colorimetric determination betel nut；With the vitamin C in spectrophotometer method detection betel nut.
Reference example 1
Lactobacillus suspension the preparation method comprises the following steps: by 150g white granulated sugar be added 1L water in, at 0.10MPa, 121 DEG C, high pressure sterilization
It after 15min, is cooled to room temperature, 2.3g lactic acid bacteria is added, at 35 DEG C, stand 6h, the mass concentration for obtaining lactic acid bacteria is 2g/L's
Lactobacillus suspension 1.
Reference example 2
Lactobacillus suspension the preparation method comprises the following steps: by 180g white granulated sugar be added 1.2L water in, at 0.10MPa, 121 DEG C, high pressure sterilization
It after 15min, is cooled to room temperature, 2.07g lactic acid bacteria is added, at 35 DEG C, stand 6h, the mass concentration for obtaining lactic acid bacteria is 1.5g/L
Lactobacillus suspension 2.
Reference example 3
Lactobacillus suspension the preparation method comprises the following steps: by 150g white granulated sugar be added 1L water in, at 0.10MPa, 121 DEG C, high pressure sterilization
It after 15min, is cooled to room temperature, 2.99g lactic acid bacteria is added, at 35 DEG C, stand 6h, the mass concentration for obtaining lactic acid bacteria is 2.6g/L
Lactobacillus suspension 3.
Embodiment 1
(1) 500g betel nut cigarette fruit is added in the sodium hydrate aqueous solution of 1.5L, mass concentration 100g/L, boils 20min, washed
Until water lotion is limpid, filtering must pre-process betel nut cigarette fruit；
(2) pretreatment betel nut cigarette fruit obtained by step (1) is added in 1kg dehydrated alcohol, at 25kHz, carries out ultrasound for the first time
50min is handled, filtering after being washed to no alcohol, adds 1kg distilled water, at 25kHz, carries out second of ultrasonic treatment 20min, obtains
The betel nut cigarette fruit of ultrasonic treatment；
It (3) is the lactobacillus suspension of 2g/L by the mass concentration of the betel nut cigarette fruit addition 1L being ultrasonically treated obtained by step (2), lactic acid bacteria
In 1, at 39 DEG C, it is sealed by fermentation 48h, is washed, it is dry, obtain 500g betel nut cigarette fruit fine work.
Embodiment 2
(1) 500g betel nut cigarette fruit is added in the potassium hydroxide aqueous solution of 1.8L, mass concentration 80g/L, boils 15min, washed
Until water lotion is limpid, filtering must pre-process betel nut cigarette fruit；
(2) pretreatment betel nut cigarette fruit obtained by step (1) is added in the phosphoric acid solution of 0.8kg, mass fraction 0.2%, in 20kHz
Under, ultrasonic treatment 60min for the first time is carried out, filtering after being washed to no alcohol, adds 0.8kg distilled water, at 20kHz, carries out second
Secondary ultrasonic treatment 15min obtains the betel nut cigarette fruit of ultrasonic treatment；
It (3) is the lactic acid of 1.5g/L by the mass concentration of the betel nut cigarette fruit addition 1.2L being ultrasonically treated obtained by step (2), lactic acid bacteria
In bacterium solution 2, at 38 DEG C, it is sealed by fermentation 42h, is washed, it is dry, obtain 495g betel nut cigarette fruit fine work.
Embodiment 3
(1) 500g betel nut cigarette fruit is added in the aqueous sodium carbonate of 1.2L, mass concentration 120g/L, boils 25min, is washed to
Until water lotion is limpid, filtering must pre-process betel nut cigarette fruit；
(2) pretreatment betel nut cigarette fruit obtained by step (1) is added in 1.2kg ethyl acetate, at 30kHz, is carried out super for the first time
Sonication 45min, filtering, after being washed to no alcohol, adds 1.2kg distilled water, at 30kHz, carries out second and is ultrasonically treated
25min obtains the betel nut cigarette fruit of ultrasonic treatment；
It (3) is the lactic acid of 2.6g/L by the mass concentration of the betel nut cigarette fruit addition 0.8L being ultrasonically treated obtained by step (2), lactic acid bacteria
In bacterium solution 3, at 37 DEG C, it is sealed by fermentation 54h, is washed, it is dry, obtain 505g betel nut cigarette fruit fine work.
Benzo in the betel nut cigarette fruit fine work obtained by GB 5009.27-2016 high performance liquid chromatography detection Examples 1 to 3
Pyrene and total arecaline；Total phenol in the betel nut cigarette fruit fine work obtained by Folin-Ciocalteu colorimetric determination Examples 1 to 3；With
Spectrophotometer method detects the vitamin C in betel nut cigarette fruit fine work obtained by Examples 1 to 3, and the results are shown in Table 1.
BaP, total arecaline, total phenol and ascorbic content in betel nut cigarette fruit fine work obtained by 1 Examples 1 to 3 of table
Table
As shown in Table 1, relative to betel nut cigarette fruit, apparent variation is had occurred in its main component to betel nut cigarette fruit fine work, wherein variation
The most it is apparent that BaP, after processed by the invention, removal rate is up to 80.54%, and BaP contains in betel nut cigarette fruit fine work
Amount is lower than 5 μ g/kg, meets national food safety standard；Secondly, total phenol content through processing after promoted, it is mainly newborn
The metabolism role of sour bacterium, is promoted on flavor and nutritive value；Although total betel nut alkali content due to bubble and
Vitamin C content is since oxygenolysis is lost, but influence to betel nut quality and little, within an acceptable range.
Claims (7)
1. a kind of method of BaP in removal betel nut cigarette fruit, which comprises the following steps:
(1) by betel nut cigarette fruit be added aqueous alkali in, boil, be washed to water lotion it is limpid until, filtering, betel nut cigarette must be pre-processed
Fruit；
(2) pretreatment betel nut cigarette fruit obtained by step (1) is added in organic solvent and/or inorganic acid solution, is carried out super for the first time
Sonication, filtering after being washed to no solvent residue, add water, carry out second and are ultrasonically treated, obtain the betel nut cigarette fruit of ultrasonic treatment；
(3) the betel nut cigarette fruit being ultrasonically treated obtained by step (2) is added in zymocyte liquid, is sealed by fermentation, washed, it is dry, obtain Bin
Bulky cigarette fruit fine work.
2. removing the method for BaP in betel nut cigarette fruit according to claim 1, it is characterised in that: in step (1), the Bin
The content of BaP is 15~20 μ g/kg in bulky cigarette fruit；The mass content of principle active component in the betel nut cigarette fruit are as follows: total Bin
Bulky alkali 0.3~0.6%, total phenol 7.0~8.0%, vitamin C 0.25~0.28%；The moisture content of the betel nut cigarette fruit be 10~
20%。
3. the method for BaP in removal betel nut cigarette fruit according to claim 1 or claim 2, it is characterised in that: in step (1), institute
The mass volume ratio for stating betel nut cigarette fruit and aqueous alkali is 1:2~4；The mass concentration of the aqueous alkali is 50~150g/L；
The aqueous alkali is one or more of sodium hydrate aqueous solution, potassium hydroxide aqueous solution or aqueous sodium carbonate；It is described
The time boiled is 15~25min.
4. the method for BaP in removal betel nut cigarette fruit described according to claim 1~one of 3, it is characterised in that: step (2)
In, the organic solvent and/or inorganic acid solution and the mass ratio of betel nut cigarette fruit are 1.5~2.5:1；The organic solvent is nothing
Water-ethanol and/or ethyl acetate；The inorganic acid solution is phosphoric acid solution；The frequency of first time ultrasonic treatment be 20k~
40kHz, time are 40~60min；The mass ratio of described plus water amount and betel nut cigarette fruit is 1.5~2.5:1；The first time is super
The frequency of sonication is 20k~40kHz, and the time is 15~25min.
5. the method for BaP in removal betel nut cigarette fruit described according to claim 1~one of 4, it is characterised in that: step (3)
In, the volume mass ratio of the lactobacillus suspension and betel nut cigarette fruit is 1.5~2.5:1；The quality of lactic acid bacteria in the lactobacillus suspension
Concentration is 1~3g/L；The temperature of the fermentation is 37~40 DEG C, and the time is 40~60h.
6. the method for BaP in removal betel nut cigarette fruit described according to claim 1~one of 5, it is characterised in that: step (3)
In, the lactobacillus suspension the preparation method comprises the following steps: white granulated sugar is added to the water, after high pressure sterilization, be cooled to room temperature, lactic acid be added
Bacterium stands,.
7. removing the method for BaP in betel nut cigarette fruit according to claim 6, it is characterised in that: the white granulated sugar and water
Mass volume ratio is 0.1~0.2:1；The autoclaved pressure is 0.08~0.15MPa, and temperature is 115~125 DEG C, when
Between be 10~20min；The mass volume ratio of the lactic acid bacteria and water is 0.001~0.0036:1；The temperature of the standing is 30
~37 DEG C, the time is 5~7h.
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| CN111657420A (en) * | 2020-06-15 | 2020-09-15 | 湖南农业大学 | Method for reducing benzo (a) pyrene content in areca nut of smoked fruit |
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