CN109601815A - 一种栀子苷食品防腐保鲜材料的制备方法 - Google Patents
一种栀子苷食品防腐保鲜材料的制备方法 Download PDFInfo
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- XJMPAUZQVRGFRE-AYDWLWLASA-N methyl (1s,4as,7s,7as)-7-hydroxy-7-(hydroxymethyl)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4a,7a-dihydro-1h-cyclopenta[c]pyran-4-carboxylate Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1[C@](C=C2)(O)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O XJMPAUZQVRGFRE-AYDWLWLASA-N 0.000 title claims abstract description 52
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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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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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明涉及一种栀子苷食品防腐保鲜材料的制备方法,该方法以栀子苷和硫酸铜为原料,即将硫酸铜溶液滴加到栀子苷溶液中,边滴加边搅拌,滴加结束后,冷却静置,然后取上清液过硅胶柱纯化,流出的纯化液经真空浓缩结晶、干燥后得成品栀子苷食品防腐保鲜材料栀子苷—铜(Ⅱ)螯合物。本发明具有的优点:1、将栀子苷应用到食品防腐保鲜领域,扩大了栀子苷的使用范围,将直接消耗更多的农资原料栀子,增加市场对栀子的需求,惠及栀子种植者。2、采用本发明方法制备得到的栀子苷食品防腐保鲜材料,既可对食品防腐保鲜,延长食品的保质期,又可满足人体对微量元素铜的需求。
Description
技术领域
本发明涉及一种保鲜材料的制备方法,特别涉及一种栀子苷食品防腐保鲜材料的制备方法。
背景技术
栀子苷是从茜草科植物栀子的干燥成熟果实中运用高科技生产工艺提取精制而成的产品。栀子苷为环烯醚萜苷类化合物,都梅子素葡萄糖苷去羟栀子苷。栀子苷有多种用途,不同条件的发酵,可以制成天然食用着色剂栀子蓝和栀子红,也是用于治疗心脑血管、肝胆等疾病及糖尿病的原料药物。
黄栀子在江西、湖南、湖北、广东、广西、四川、重庆、福建、安徽、浙江、江苏、云南、贵州以及河南均有栽植。种植黄栀子是农民调整产业结构,增加收入的有效途径。若能研发出栀子苷的新用途,扩大其使用领域,将能增加市场对其原料栀子的需求,增加栀子种植户的经济收入。目前,还未见有将栀子苷作为食品保鲜材料的相关报道。
发明内容
本发明要解决的技术问题是:提供一种栀子苷食品防腐保鲜材料的制备方法,该方法以栀子苷和硫酸铜为原料制备得到栀子苷食品防腐保鲜材料,扩大了栀子苷的使用范围,解决了上述现有技术存在的问题。
解决上述技术问题的技术方案是:一种栀子苷食品防腐保鲜材料的制备方法,包括以下步骤:
⑴配制浓度0.2~0.8g/mL的栀子苷溶液;
⑵配制浓度0.05~0.1g/mL的硫酸铜溶液;
⑶按硫酸铜与栀子苷的质量比为:1∶3~5计,在35℃~45℃条件下,将硫酸铜溶液滴加到栀子苷溶液中,边滴加边搅拌;
⑷滴加结束后,冷却静置8~12h;
⑸取上清液过硅胶柱纯化,流出液为纯化液;
⑹纯化液经真空浓缩结晶、干燥后得成品栀子苷食品防腐保鲜材料。
步骤⑶的搅拌速度为40~60rpm。
步骤⑶硫酸铜溶液滴加到栀子苷溶液的过程中,要求滴加速度均匀,1~1.5小时滴加完成。
栀子苷(即京尼平苷)是以植物栀子中提取的生物活性物质,广泛用于保肝、利胆、降血脂、降血糖、抗癌等中药之中,同时它还有抑菌作用,用于食品防腐保鲜将扩大它的使用范围,造福人类。
本发明把无机铜加入栀子苷中交联配位成有机铜,既大大地增加了栀子苷的抑菌功能,又克服了无机铜离子在食品中的污染及对人类的毒害问题,还满足人体对微量铜元素的需求。
由于采用上述技术方案,本发明具有以下有益效果:
1、本发明将栀子苷应用到食品防腐保鲜领域,扩大了栀子苷的使用范围,将直接消耗更多的农资原料栀子,增加市场对栀子的需求,惠及栀子种植者。
2、采用本发明方法制备得到的栀子苷食品防腐保鲜材料[栀子苷—铜(Ⅱ)螯合物],既可对食品防腐保鲜,延长食品的保质期,又可满足人体对微量元素铜的需求。
具体实施方式
实施例1:一种栀子苷食品防腐保鲜材料的制备方法,包括以下步骤:
⑴配制浓度0.2~0.8g/mL的栀子苷溶液;
⑵配制浓度0.05~0.1g/mL的硫酸铜溶液;
⑶按硫酸铜与栀子苷的质量比为::1∶3~5计,在35℃~45℃条件下,将硫酸铜溶液滴加到栀子苷溶液中,边滴加边搅拌,搅拌速度为40~60rpm;
⑷滴加结束后,冷却静置8~12h;
⑸取上清液过硅胶柱纯化,流出液为纯化液;
⑹纯化液经真空浓缩结晶、干燥后得成品栀子苷食品防腐保鲜材料,即栀子苷—铜(Ⅱ)。
本实施例中,步骤⑶硫酸铜溶液滴加到栀子苷溶液的过程中,要求滴加速度均匀,1~1.5小时滴加完成。
本实施例中,栀子苷是由广西山云生化科技有限公司提供,纯度98%;
硫酸铜由上海四赫维化工有限公司提供,分析纯。
抑菌试验:
由于栀子苷结构具有较高的超离域度、完整的大π键共轭体系、强配位氧原子与合适的空间构型,所以可作为全金属离子良好的螯合物,能与铜、铁、锌、铝等金属元素形成六元环的配合物,大大地增强它的抑菌效果。
A、培养基配制及平板制作:
细菌培养基:牛肉膏3g,蛋白胨10g,琼脂15~20g,氯化纳5g,水1000mL,pH值7.0~7.2。
平板制作:配制好的细菌培养基经高压蒸汽消毒灭菌后冷却至50~60℃,无菌操作倾注予干热灭菌的培养皿内,每皿约15~20mL,培养皿内培养基厚度约为2.0~2.5mm,旋转平板,冷凝。
供测试菌株悬浮液制备:从广西山云生化科技有限公司实验室保存的液体培养基内分别取出1mL大肠杆菌、金黄色葡萄球菌悬浮液,按1:10比例稀释至合适的浓度,使其含菌量为106~107cfu/mL。
B、保鲜剂:
⑴将本发明制备的栀子苷—铜(Ⅱ)螯合物晶体溶于蒸馏水中,配成0.5g/L保鲜剂溶液。
⑵配制1g∕L栀子苷溶液。
C、抑菌实验:
用移液枪吸取0.4mL供测试菌株悬浮液于制作好的三个平板中,用涂布棒涂布均匀,用镊子夹取牛津杯放入平板中,每个平板两杯,吸取0.25mL保鲜剂溶液于其中一个平板的牛津杯中,吸取0.25mL的栀子苷溶液于另一个平板的牛津杯中,吸取0.25mL的无菌生理盐水(0.9%Nacl)作为对照加入另一个平板的牛津杯中,三个平板放入冰箱中冷藏渗透试液10h,然后再把平板置于35~37℃培养箱中培养24h,结果见下表1。
表1抑菌试验结果一览表
抑菌圈的直径越大,说明该物质对菌种的抑菌效果越好。从表1可以看出栀子苷—铜(Ⅱ)对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为16.1mm和18.3mm,纯栀子苷对大肠杆菌和金黄色葡萄球菌的抑菌圈直径比栀子苷—铜(Ⅱ)小,生理盐水不能对大肠杆菌和金黄色葡萄球菌产生抑菌圈。说明本发明制备的栀子苷—铜(Ⅱ)螯合物对大肠杆菌和金黄色葡萄球菌有明显的抑制作用,纯栀子苷对大肠杆菌和金黄色葡萄球菌有一定的抑制作用,但是效果比栀子苷—铜(Ⅱ)差很多。
本发明制备的栀子苷食品防腐保鲜材料[栀子苷—铜(Ⅱ)螯合物]的应用实例。
一、水果果冻
原料:木瓜、葡萄、桃子(或其它水果)、干玫瑰花骨朵、冰糖、蜂蜜、栀子苷—铜(Ⅱ)。
做法:
1、用热水将玫瑰花骨朵泡发。
2、将水果切丁。
3、将琼脂放在温水里泡5分钟,然后拧干放进开水锅里煮至琼脂完全融化后将杂质滤出。
4、再将滤去杂质的琼脂浆里放入玫瑰花、蜂蜜、冰糖继续在火上熬一会,使蜂蜜和冰糖溶化,将得到的琼脂浆平均分成两3份。其中一份加入0.03%琼脂浆重的栀子苷—铜(Ⅱ),一份加入0.1%琼脂浆重的山梨酸钾,另一份不加作为对照。
5、将水果丁放入制作布丁的容器中。
6、将琼脂液倒进盛有水果的容器中,晾凉制成果冻。
7、三份果冻同时放在室温空气中观察,三天后未添加保鲜剂的一份果冻开始变质,而另两份加有栀子苷—铜(Ⅱ)和山梨酸钾的果冻无变化,直到21天后加有山梨酸钾的果冻开始变质,25天后加有栀子苷—铜(Ⅱ)的果冻才开始变质。
二、蒜蓉辣椒酱
原料:红辣椒 ,大蒜,白醋、盐、糖、西红柿、生姜,栀子苷—铜(Ⅱ)。
做法:
1、准备好材料。
2、用清水冼净。
3、大蒜和生姜去皮。
4、所有材料切碎。
5、放料理机打细。
6、倒进炒锅中加入白醋、盐和糖后煮沸后改小火慢慢煮,煮至较稠状态即可。分成3份,其中一份加入0.03%辣椒酱重的栀子苷—铜(Ⅱ),一份加入0.1%辣椒酱重的山梨酸钾,另一份不加作为对照。
7、三份辣椒酱分别装瓶同时放在室温空气中观察,15天后未添加保鲜剂的一份辣椒酱开始变质,而另一份加有栀子苷—铜(Ⅱ)和山梨酸钾的辣椒酱无变化,直到41天后加有山梨酸钾的辣椒酱开始变质,44天后加有栀子苷—铜(Ⅱ)的辣椒酱才开始变质。
三、蛋糕
原料:鸡蛋,面粉,糖,牛奶,栀子苷—铜(Ⅱ)。
做法:
1、用搅拌器搅打蛋清,打至出泡沫时放一勺糖,为突出甜味,可适量放一点盐,一直打蛋清到有一点稠时再放一勺糖,再继续打,如此反复大概15分钟后就会变成奶油状,用筷子插入不会掉下来为止。
2、蛋黄放两勺糖,3勺面粉,6勺牛奶搅拌好
3、倒入一半的奶油状蛋清,搅拌圴匀。
4、继续倒入另一半奶油状蛋清搅拌均匀。分成三份,其中一份加入0.05%蛋糕原料重的栀子苷—铜(Ⅱ),一份加入0.1%蛋糕原料重的山梨酸钾,另一份不加作为对照。
5、放入烤箱,约20分钟即成香甜可口的蛋糕。
6、三份蛋糕分别同时放在室温空气中观察,5天后未添加保鲜剂的一份蛋糕开始变质,而另一份加有栀子苷—铜(Ⅱ)和山梨酸钾的蛋糕无变化,直到17天后加有山梨酸钾的蛋糕开始变质,18天后加有栀子苷—铜(Ⅱ)的蛋糕才开始变质。
Claims (3)
1.一种栀子苷食品防腐保鲜材料的制备方法,其特征在于:包括以下步骤:
⑴配制浓度0.2~0.8g/mL的栀子苷溶液;
⑵配制浓度0.05~0.1g/mL的硫酸铜溶液;
⑶按硫酸铜与栀子苷的质量比为:1∶3~5计,在35℃~45℃条件下,将硫酸铜溶液滴加到栀子苷溶液中,边滴加边搅拌;
⑷滴加结束后,冷却静置8~12h;
⑸取上清液过硅胶柱纯化,流出液为纯化液;
⑹纯化液经真空浓缩结晶、干燥后得成品栀子苷食品防腐保鲜材料。
2.根据权利要求1所述的一种栀子苷食品防腐保鲜材料的制备方法,其特征在于:步骤⑶的搅拌速度为40~60rpm。
3.根据权利要求1或2所述的一种栀子苷食品防腐保鲜材料的制备方法,其特征在于:步骤⑶硫酸铜溶液滴加到栀子苷溶液的过程中,要求滴加速度均匀,1~1.5小时滴加完成。
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