CN109566972B - Lycopene compound product based on food raw materials and preparation method thereof - Google Patents
Lycopene compound product based on food raw materials and preparation method thereof Download PDFInfo
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- CN109566972B CN109566972B CN201811487003.7A CN201811487003A CN109566972B CN 109566972 B CN109566972 B CN 109566972B CN 201811487003 A CN201811487003 A CN 201811487003A CN 109566972 B CN109566972 B CN 109566972B
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- lycopene
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of lycopene compound products based on food raw materials, which has the advantages of mild reaction conditions, safety, no pollution, clean and simple process, higher compound efficiency of more than 83% and good stability of compound products. The invention adopts cheap and easily available food raw materials, prevents oxidation in the reaction process based on the protection effect of nitrogen, and forms a supermolecular compound through the interaction of amylose and lycopene by utilizing the starch gelatinization recrystallization process. The preparation process of the lycopene compound is clean and simple, the lycopene storage rate of the compound product is above 92% after the compound product is stored for two weeks at room temperature and in a dark place, and the product stability is good.
Description
Technical Field
The invention relates to a preparation method of lycopene compound, in particular to a method for rapidly preparing lycopene compound based on food raw materials.
Background
Lycopene has an isoprene compound structure and is a carotenoid functional natural pigment. Based on the multi-double bond structure, the lycopene has strong antioxidant activity, and can quench and inactivate oxygen, eliminate free radicals of human bodies, enhance organism immunity and the like. In addition, epidemiological investigation shows that the dietary intake of lycopene and its products can effectively reduce plasma LDL-cholesterol ester, delay atherosclerosis, protect heart vessels and prevent various cancers, and is a novel functional natural pigment with very promising development prospect. Lycopene is not easy to be absorbed by human body in natural state in fruits and vegetables, and can effectively improve bioavailability by isomerization reaction generated by processing. However, after the lycopene is extracted and purified, the stability of the lycopene is poor due to 13 unsaturated double bonds contained in a chain structure, oxidative degradation is easy to cause, and decomposition and loss are easy to cause in the preparation and preservation processes, so that the industrial popularization and application of the lycopene are limited. Therefore, the stability of the lycopene is improved through embedding, compounding and other treatments, the application quality of the lycopene is improved, and the lycopene has important significance for promoting the application of the lycopene in wider fields.
Starch is a main source of energy for human ingestion, and has the characteristics of wide source, low cost, degradability, no pollution and the like. The amylose has good molding property, texture adjustment, gel property, nutrient absorption promoting function and the like, and is used as a natural polymer substance and is increasingly widely used in the fields of food processing, medicine and the like. Amylose exhibits an internally hydrophobic, externally hydrophilic single-helix structure, one helix having 6 to 8 glucose units, the hydroxyl groups on the inner side of which can form stable complexes with lipids and phospholipids. The amylose is therefore used as a matrix for protecting sensitive active substances by means of its helical structure.
Disclosure of Invention
The invention aims to provide a preparation method of a lycopene compound product based on food raw materials, which has the advantages of mild reaction conditions, safety, no pollution, clean and simple process, high compound efficiency of more than 83 percent (the inclusion rate of lycopene-beta-cyclodextrin inclusion compound is 71.87-73.6 percent), and high lycopene storage rate of more than 92 percent after being stored for two weeks at room temperature in a dark place, and has good product stability.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a preparation method of lycopene compound product based on food raw materials comprises the following specific steps:
(1) Dissolving amylose with deionized water to prepare 50% (w/v) homogenate, heating to boiling, keeping for 10-15 min, and naturally cooling to 40-60 ℃;
(2) Dissolving lycopene with acetone to obtain 40% (w/v) lycopene acetone solution, and preheating to 40-60deg.C under nitrogen blowing protection;
(3) Adding the preheated 40% (w/V) lycopene acetone solution into the 50% (w/V) amylose water solution of the step (1) according to the ratio of 2:1 (V amylose water solution: V lycopene acetone solution), uniformly mixing, and preserving the temperature at 40-60 ℃ for 15-30 min to obtain lycopene-starch mixed solution; naturally cooling the mixed solution, and regulating the pH value of the mixed solution to 10 by using 0.1mol/L sodium hydroxide aqueous solution to precipitate and filter the lycopene-starch compound to obtain a coarse lycopene-starch compound product;
(4) Washing the lycopene-starch compound with deionized water to neutrality, and vacuum drying at 45deg.C to obtain lycopene-starch compound.
The invention adopts cheap and easily available food raw materials, prevents oxidation in the reaction process based on the protection effect of nitrogen, and forms a supermolecular compound through the interaction of amylose and lycopene by utilizing the starch gelatinization recrystallization process. The preparation process of the lycopene compound is clean and simple, and the lycopene storage rate of the compound product is more than 75% after the compound product is stored for two weeks at room temperature and in a dark place. In addition, the lycopene-starch compound crude product is washed to be neutral, the product stability is better, and the lycopene storage rate is more than 92% after being stored for two weeks at room temperature and in a dark place.
Detailed Description
Example 1:
dissolving amylose with deionized water to obtain 50% (w/v) homogenate, heating to boiling, maintaining for 10min, and naturally cooling to 60deg.C; preheating 40% (w/V) lycopene acetone solution to 60deg.C under nitrogen protection, and adding water solution at ratio of 2:1 (V) Aqueous amylose solution :V Lycopene acetone solution ) Adding the mixture into an amylose water solution, uniformly mixing, and preserving the temperature at 60 ℃ for 15min to obtain lycopene-starch mixed solution; naturally cooling the mixed solution, adjusting the pH value of the mixed solution to 10 by using 0.1mol/L sodium hydroxide aqueous solution to separate out lycopene-starch compound, filtering, and washing with deionized water to neutrality; vacuum drying at 45deg.C to obtain lycopene-starch compound.
Example 2:
dissolving amylose with deionized water to obtain 50% (w/v) homogenate, heating to boiling, maintaining for 10min, and naturally cooling to 50deg.C; after preheating 40% (w/V) lycopene acetone solution to 50deg.C under nitrogen protection, the temperature was adjusted to 2:1 (V Aqueous amylose solution :V LycopeneAcetone solution ) Adding the mixture into an amylose water solution, uniformly mixing, and preserving the temperature for 20min at 50 ℃ to obtain lycopene-starch mixed solution; naturally cooling the mixed solution, adjusting the pH value of the mixed solution to 10 by using 0.1mol/L sodium hydroxide aqueous solution to separate out lycopene-starch compound, filtering, and washing with deionized water to neutrality; vacuum drying at 45deg.C to obtain lycopene-starch compound.
Example 3:
dissolving amylose with deionized water to obtain 50% (w/v) homogenate, heating to boiling, maintaining for 15min, and naturally cooling to 40deg.C; after preheating 40% (w/V) lycopene acetone solution to 40℃under nitrogen protection, the temperature was increased to 2:1 (V) Aqueous amylose solution :V Lycopene acetone solution ) Adding the mixture into an amylose water solution, uniformly mixing, and preserving the temperature at 40 ℃ for 30min to obtain lycopene-starch mixed solution; naturally cooling the mixed solution, adjusting the pH value of the mixed solution to 10 by using 0.1mol/L sodium hydroxide aqueous solution to separate out lycopene-starch compound, filtering, and washing with deionized water to neutrality; vacuum drying at 45deg.C to obtain lycopene-starch compound.
The stability of the lycopene-starch complex before and after washing with water of examples 1-3 was measured using the retention after two weeks of light-shielding storage as an indicator, and the results are shown in Table 1. The determination result shows that the retention rate of the lycopene-starch complex crude product prepared by the complex treatment after the light-shielding storage for two weeks is 78.14+/-1.98%, the retention rate of the complex after water washing is improved to 92.37 +/-1.63%, and the stability of the complex is better than that of the cyclodextrin inclusion compound by 53.20+/-1.33%. The results show that: the pH value of the lycopene-starch complex can be adjusted by water washing operation, so that the storage stability of the lycopene-starch complex is improved.
Table 1 comparison of lycopene-starch complex retention (%) after two weeks of storage in the dark
Claims (1)
1. A process for the preparation of a lycopene complex product based on food material, characterized in that: the method comprises the following specific steps:
1 amylose is dissolved by deionized water to prepare 50% (w/v) homogenate, heated to boiling, kept for 10-15 min and naturally cooled to 40-60 ℃;
2, dissolving lycopene with acetone to prepare 40% (w/v) lycopene acetone solution, and preheating to 40-60 ℃ under the protection of nitrogen blowing;
3 pre-heated 40% (w/V) lycopene acetone solution at 2:1 (V Aqueous amylose solution :V Lycopene acetone solution ) Adding the mixture into 50% (w/v) of the aqueous solution of the amylose in the step 1, uniformly mixing, and preserving the temperature for 15-30 min at 40-60 ℃ to obtain lycopene-starch mixed solution; naturally cooling, regulating the pH of the mixed solution to 10 by using 0.1mol/L sodium hydroxide aqueous solution to precipitate lycopene-starch complex, and filtering to obtain a crude lycopene-starch complex product;
4, washing the coarse lycopene-starch compound product with deionized water to neutrality, and vacuum drying at 45 ℃ to obtain lycopene-starch compound.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993004598A1 (en) * | 1991-09-06 | 1993-03-18 | Betatene Limited | Carotenoid composition |
| CN101015342A (en) * | 2007-02-08 | 2007-08-15 | 上海交通大学 | Preparation method of lycopersicin microcapsule |
| CN104223061A (en) * | 2014-08-26 | 2014-12-24 | 陕西盛迈石油有限公司 | Preparation method of lycopene cyclodextrin inclusion compound |
| CN104382024A (en) * | 2014-11-13 | 2015-03-04 | 华南理工大学 | Method for preparing microcapsules by embedding lycopene with porous starch |
-
2018
- 2018-12-06 CN CN201811487003.7A patent/CN109566972B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993004598A1 (en) * | 1991-09-06 | 1993-03-18 | Betatene Limited | Carotenoid composition |
| CN101015342A (en) * | 2007-02-08 | 2007-08-15 | 上海交通大学 | Preparation method of lycopersicin microcapsule |
| CN104223061A (en) * | 2014-08-26 | 2014-12-24 | 陕西盛迈石油有限公司 | Preparation method of lycopene cyclodextrin inclusion compound |
| CN104382024A (en) * | 2014-11-13 | 2015-03-04 | 华南理工大学 | Method for preparing microcapsules by embedding lycopene with porous starch |
Non-Patent Citations (1)
| Title |
|---|
| 酯化微孔玉米淀粉制备及其吸附番茄红素的研究;龙海涛;孙艳;张慧秀;牛红艳;蒲陆梅;;食品工业科技(22);第293-297,312页 * |
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