CN111345426A - 一种食品保鲜剂 - Google Patents
一种食品保鲜剂 Download PDFInfo
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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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
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- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/02—Acyclic radicals, not substituted by cyclic structures
- C07H15/04—Acyclic radicals, not substituted by cyclic structures attached to an oxygen atom of the saccharide radical
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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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- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Description
技术领域
本发明涉及食品保鲜剂领域,尤其涉及一种食品保鲜剂。
背景技术
民以食为天,随着人民生活水平的提高和生活节奏的加快,人们对食品保鲜的需求越来越迫切,如何保持食品风味、抑制食品氧化、抑制食品细菌及微生物的生长、降低食品贮存的能耗等都成为了食品保鲜研究的目标。常见的食品保鲜技术有热处理、低温、干燥、糖渍、盐渍、烟熏等,但都或多或少地会引发口感变差、不健康等食品安全隐患。
食品的防腐保鲜能在贮藏过程中保持食品原有的色香味及其营养成分,是近年来食品储存发展的主流方向。比如开发出来一些新型的食品可用的化学和生物杀菌剂及防腐剂等。
糖脂类化合物具有表面活性剂的性能,既能杀菌,又能保湿,但传统的制备工艺复杂,成本很高,不太适用于食品行业的应用。
发明内容
(一)发明目的
为解决背景技术中存在的技术问题,本发明提出一种食品保鲜剂,创造性地将糖脂中的脂肪酸链从1位的糖苷键转化到6-位的普通酯键,制造成本大大降低,化合物具有优良的抗菌活性,具有食品保鲜的功能。
(二)技术方案
为解决上述问题,本发明提出了一种食品保鲜剂,其分子结构如下:
其中,天然来源的2-胺基-D-葡萄糖以β-1,6键相连形成双糖;非还原端糖的6位羟基连接一个C18脂肪酸
优选的,双糖部分采用乙酰氨基葡萄糖苷酶合成法制备。
优选的,6-位脂肪酸化采用Candida anrarctica脂肪酶催化完成。
优选的,应用作为食品饮料的保鲜剂。
优选的,包括以下制备方法:
S1:以乙基β-N-乙酰胺基葡萄糖苷为原料,经过6-位选择性硅醚化和乙酰化,然后脱除硅基,得到6-位羟基的糖基受体;
S2:以β-N-乙酰胺基葡萄糖苷酶为催化剂,以N-乙酰胺基葡萄糖为糖基供体,与6-位羟基的糖基受体进行双糖的酶催化制备;
S3:以脂肪酶C.Antarctica为催化剂,选择性地将硬脂酸已酯键的形式连接在非还原端糖的6-位羟基,形成产物。
本发明,创造性地将糖脂中的脂肪酸链从1位的糖苷键转化到6-位的普通酯键,制造成本大大降低,化合物具有优良的抗菌活性,具有食品保鲜的功能。其中,双糖部分采用乙酰氨基葡萄糖苷酶合成法制备,6-位脂肪酸化采用Candida anrarctica脂肪酶催化完成。化合物无明显的体内外毒性,保鲜时间可以提高3-5倍。
附图说明
图1为本发明提出的食品保鲜剂的制备流程图。
图2为本发明提出的食品保鲜剂对细胞活力的影响结果实验图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实施方式并参照附图,对本发明进一步详细说明。应该理解,这些描述只是示例性的,而并非要限制本发明的范围。此外,在以下说明中,省略了对公知结构和技术的描述,以避免不必要地混淆本发明的概念。
如图1所示,本发明提出的一种食品保鲜剂,其分子结构如下:
其中,天然来源的2-胺基-D-葡萄糖以β-1,6键相连形成双糖;非还原端糖的6位羟基连接一个C18脂肪酸。
在一个可选的实施例中,双糖部分采用乙酰氨基葡萄糖苷酶合成法制备。
在一个可选的实施例中,6-位脂肪酸化采用Candida anrarctica脂肪酶催化完成。
在一个可选的实施例中,应用作为食品饮料的保鲜剂。
本发明中,创造性地将糖脂中的脂肪酸链从1位的糖苷键转化到6-位的普通酯键,制造成本大大降低,化合物具有优良的抗菌活性,具有食品保鲜的功能。
本发明中,双糖部分采用乙酰氨基葡萄糖苷酶合成法制备,6-位脂肪酸化采用Candida anrarctica脂肪酶催化完成。化合物无明显的体内外毒性,有可能作为健康食品中的保鲜剂。
在一个可选的实施例中,包括以下制备方法:
S1:以乙基β-N-乙酰胺基葡萄糖苷为原料,经过6-位选择性硅醚化和乙酰化,然后脱除硅基,得到6-位羟基的糖基受体;
S2:以β-N-乙酰胺基葡萄糖苷酶为催化剂,以N-乙酰胺基葡萄糖为糖基供体,与6-位羟基的糖基受体进行双糖的酶催化制备;
S3:以脂肪酶C.Antarctica为催化剂,选择性地将硬脂酸已酯键的形式连接在非还原端糖的6-位羟基,形成产物。
如以下实施例所示:
S11:取乙基β-N-乙酰胺基葡萄糖苷10g溶于无水吡啶20mL中,室温下加入1.2个当量的叔丁基二苯基氯硅烷,反应1-2小时后,再加入2.5个当量的乙酸酐,继续室温反应1-4小时后倒入水相,用乙酸乙酯萃取,浓缩后产物重新溶解于二氯甲烷中,加入1个当量的氟化氢-吡啶溶剂,室温下反应1-4小时,产物可在乙酸乙酯-甲基叔丁基醚(MTBE)体系中经过多次重结晶来纯化,DEDAO得到产物A;
产物A的特征13C核磁数据如下(单位:ppm):174.6,170.2(2C),108.4,79.3,72.7,70.0,63.3,62.1,51.1,23.6,21.0,15.5。
S12:取产物A(1-10)g溶于含1%Na2HPO4(质量百分比)与1%NaH2PO4(质量百分比)的水溶液150-1000mL中,加入1.5-2个当量的化合物B;再加入30-80毫克β-N-乙酰胺基葡萄糖苷酶(CAS 9012-33-3,Activity>3000)作为催化剂,在室温下继续反应4-8小时;再向上述溶液中滴加浓度为0.5%的NaOH(质量百分比)水溶液,调节pH值到9.5;继续反应1-3小时后,减压蒸馏体系至20-40mL;母液中的产物C在甲醇-甲基叔丁基醚(MTBE)体系中经过多次重结晶来纯化;
产物C的特征13C核磁数据如下(单位:ppm):112.9,108.5,80.4,78.6,74.1,70.7,68.1,63.3,62.1,55.2,15.6。
S13:将产物C与C18硬脂酸直接混合,加入0.5个当量的固体脂肪酶(C.Antarctica),减压至0.01ba(10百帕),在70℃条件下继续反应12-24小时;反应物在乙酸乙酯-甲基叔丁基醚(MTBE)体系中经过多次重结晶来纯化得到95%产率的产物D;
产物D的特征13C核磁数据如下(单位:ppm):173.1,112.9,108.2,80.4,77.9,74.0,73.7,70.9,70.8,68.3,63.3,63.1,55.2(2C),33.9,31.9,29.3,25.0,22.7,15.5,14.1。
其中,产物D即为本发明提出的食品保鲜剂。
需要说明的是,为了确认本发明提出的食品保鲜剂的安全性,考察员在5%CO2、37℃的条件下,进行的标准细胞实验:设立空白组(vehicle)和阳性对照组(Glc,葡萄糖),结果图2所示所示:
实验证明,保鲜剂对3T3-L1细胞具有与葡萄糖一致的安全性。图2左列纵坐标表示细胞活力(所有实验对象的细胞活力均为100%);图2右侧标出了实验中使用的保鲜剂的浓度,单位为μM;
由图2可知,保鲜剂对细胞生长没有影响。
需要说明的是,为了确认本发明提出的食品保鲜剂的抑菌效能,考察员以毒性较强的金黄色葡萄球菌为研究对象,进行实验;
实验结果表明,本发明提出的食品保鲜剂表现出的IC50值(抑制50%细菌生长)为0.18ppm;EC90值(抑制90%细菌生长)为0.25ppm,这些数值都远低于安全性评估中使用的mM数量级(如图2所示);
因此,实验结果说明本发明提出的食品保鲜剂能在保证安全的前提下起到杀菌的作用。
同时,对本发明提出的食品保鲜剂,还做出以下对比实验:
1、将本发明提出的食品保鲜剂加入普通面粉中,与对照组相比,在加入保鲜剂的量为1ppm的条件下,观察到出虫的时间从5个月延长到21个月。
2、加入本发明提出的食品保鲜剂的面粉蒸出的馒头,在同样对比条件下,长菌的时间推后了3-5倍。
因此,本发明还具有以下优点:
本发明提供了一个全新分子结构的食品保鲜剂,可以添加到馒头等各种面食中,保鲜时间可以提高3-5倍;
本发明提供了一种可行的制备工艺,通过两步酶法合成以及重结晶技术完成了产品的制备。
应当理解的是,本发明的上述具体实施方式仅仅用于示例性说明或解释本发明的原理,而不构成对本发明的限制。因此,在不偏离本发明的精神和范围的情况下所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。此外,本发明所附权利要求旨在涵盖落入所附权利要求范围和边界、或者这种范围和边界的等同形式内的全部变化和修改例。
Claims (5)
2.根据权利要求1所述的食品保鲜剂,其特征在于,双糖部分采用乙酰氨基葡萄糖苷酶合成法制备。
3.根据权利要求1所述的食品保鲜剂,其特征在于,6-位脂肪酸化采用Candidaanrarctica脂肪酶催化完成。
4.根据权利要求1所述的食品保鲜剂,其特征在于,应用作为食品饮料的保鲜剂。
5.根据权利要求1所述的食品保鲜剂,其特征在于,包括以下制备方法:
S1:以乙基β-N-乙酰胺基葡萄糖苷为原料,经过6-位选择性硅醚化和乙酰化,然后脱除硅基,得到6-位羟基的糖基受体;
S2:以β-N-乙酰胺基葡萄糖苷酶为催化剂,以N-乙酰胺基葡萄糖为糖基供体,与6-位羟基的糖基受体进行双糖的酶催化制备;
S3:以脂肪酶C.Antarctica为催化剂,选择性地将硬脂酸已酯键的形式连接在非还原端糖的6-位羟基,形成产物。
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