CN111418745A - Chinese prickly ash-Jinlumei leaf composite beverage and preparation method thereof - Google Patents
Chinese prickly ash-Jinlumei leaf composite beverage and preparation method thereof Download PDFInfo
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- CN111418745A CN111418745A CN202010205566.3A CN202010205566A CN111418745A CN 111418745 A CN111418745 A CN 111418745A CN 202010205566 A CN202010205566 A CN 202010205566A CN 111418745 A CN111418745 A CN 111418745A
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- leaf
- flavone
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 239000002131 composite material Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 10
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 53
- 229930003944 flavone Natural products 0.000 claims abstract description 53
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 53
- 235000011949 flavones Nutrition 0.000 claims abstract description 53
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 47
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000284 extract Substances 0.000 claims abstract description 42
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 239000003755 preservative agent Substances 0.000 claims abstract description 17
- 230000002335 preservative effect Effects 0.000 claims abstract description 17
- 239000002904 solvent Substances 0.000 claims abstract description 16
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 108010011485 Aspartame Proteins 0.000 claims abstract description 14
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 14
- 239000000605 aspartame Substances 0.000 claims abstract description 14
- 235000010357 aspartame Nutrition 0.000 claims abstract description 14
- 229960003438 aspartame Drugs 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 11
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 11
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 11
- 229960004853 betadex Drugs 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 70
- 235000019441 ethanol Nutrition 0.000 claims description 50
- 229960004756 ethanol Drugs 0.000 claims description 50
- 239000000287 crude extract Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 27
- 239000011347 resin Substances 0.000 claims description 21
- 229920005989 resin Polymers 0.000 claims description 21
- 238000003795 desorption Methods 0.000 claims description 15
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- 238000000034 method Methods 0.000 claims description 13
- 238000001179 sorption measurement Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 241000123346 Chrysosporium Species 0.000 claims description 3
- 241000123865 Gynura bicolor Species 0.000 claims description 3
- 240000004311 Rubus caesius Species 0.000 claims 1
- 235000003968 Rubus caesius Nutrition 0.000 claims 1
- 235000003967 Rubus canadensis Nutrition 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 8
- 239000006002 Pepper Substances 0.000 abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 8
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 11
- 241001530884 Gynura segetum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000009685 tusanqi Substances 0.000 description 9
- 241000722363 Piper Species 0.000 description 7
- 229930003935 flavonoid Natural products 0.000 description 7
- 235000017173 flavonoids Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
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- 150000002215 flavonoids Chemical class 0.000 description 5
- 241001558017 Gynura Species 0.000 description 4
- 241000612118 Samolus valerandi Species 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 235000007650 Aralia spinosa Nutrition 0.000 description 3
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
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- 239000003205 fragrance Substances 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 238000011160 research Methods 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
- OVSQVDMCBVZWGM-SJWGPRHPSA-N Hyperin Natural products O[C@H]1[C@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-SJWGPRHPSA-N 0.000 description 2
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- NQYPTLKGQJDGTI-FCVRJVSHSA-N hyperoside Natural products OC[C@H]1O[C@@H](OC2=C(Oc3cc(O)cc(O)c3[C@H]2O)c4ccc(O)c(O)c4)[C@H](O)[C@@H](O)[C@H]1O NQYPTLKGQJDGTI-FCVRJVSHSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 2
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
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- 241000894006 Bacteria Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000544657 Larix gmelinii Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 241001092489 Potentilla Species 0.000 description 1
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- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000005095 gastrointestinal system Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a pepper-leaf and leaf composite beverage, which comprises, by weight, 0.05-0.5% of a compound of a pepper leaf flavone extract and a leaf flavone extract, 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum, 0.40-0.60% of β -cyclodextrin, 0.01-0.05% of a preservative, 0.01-0.05% of potassium sorbate, and 100% of a total mass ratio of the solvent, the main material, the auxiliary material and the preservative.
Description
Technical Field
The invention relates to the field of beverage preparation, and particularly relates to a compound beverage of zanthoxylum bungeanum leaves and gynura segetum leaves and a preparation method thereof.
Background
The fructus Zanthoxyli is Larix Gmelini of Laticaceae. The pericarp and the leaves have unique fragrance, and are traditional spices and good seasonings since ancient times in China. To date, researchers have isolated and identified over 140 active ingredients from zanthoxylum bungeanum including alkaloids, terpenoids and flavonoids. The Chinese prickly ash leaf flavone is also proved to have wide biological activity, such as analgesic and anti-inflammatory effects, antioxidation, antitumor effects, bacteriostasis, regulation of gastrointestinal system and nervous system, and the like. Earlier researches separated 9 flavonoid compounds from the leaf of great-red-pao zanthoxylum bungeanum in Fengxian county, wherein quercetin, hyperoside, rutin and afzerumoside are main antioxidant substances of the flavonoid compounds. The reducibility and the oxidation resistance of the Chinese prickly ash leaf flavone extract enriched by the macroporous adsorption resin are superior to VC, and the Chinese prickly ash leaf flavone extract has great development and utilization potential.
The Jinlu plum, also called "Jinlao plum" and "g sang Hua", is a plum-like shrub in rose family Potentilla plants. The root, stem, leaf, flower and branch of the Jinlu plum have very strong pharmacological activity, the leaf and flower can be used as medicine, and the Jinlu plum has slight bitter and cold property, and has the functions of clearing away summer-heat, invigorating stomach, strengthening spleen, nourishing brain, clearing away heart-fire, treating female irregular menstruation, strengthening teeth and the like. The extract of the leaf of.
In the aspect of utilization of pepper leaf resources, only a few reports about utilization of pepper leaf as vegetables, tea leaves and the like exist at present. Regarding the deep development and utilization of the zanthoxylum bungeanum leaves, only the quality of the Chinese maple and the like develop the zanthoxylum bungeanum leaf oral liquid with the antioxidation function, and other researches are not reported. Therefore, the development of the pepper leaf composite beverage can realize the comprehensive utilization of pepper leaf resources, improve the additional value of pepper, protect the ecological environment, improve the economic benefit of pepper farmers and meet the increasing demand of consumers on diversified foods.
Disclosure of Invention
Aiming at the problems and defects in the prior art, the invention aims to provide the pepper-leaf and leaf-rosa multiflora bunge composite beverage which is clear in effective component content, remarkable in antioxidation and very promising in market prospect.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.05-0.5% of a compound of the bunge pricklyash leaf and the flavone extract of the leaf of the gynura divaricata (the mass ratio of the bunge pricklyash leaf to the flavone extract of the leaf of the gynura divaricata is 2:1-5: 1);
the auxiliary materials comprise 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum and 0.40-0.60% of β -cyclodextrin;
preservative: 0.01-0.05% potassium sorbate;
solvent: pure water;
the total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
The invention also aims to provide a preparation method of the pepper-leaf honeysuckle compound beverage, which comprises the following steps:
1) preparing the Chinese prickly ash leaf flavonoid: collecting folium Zanthoxyli Bungeani, drying in shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40-70% grain alcohol in 30-70 deg.C ultrasonic extractor with water bath twice for 10-20min each time at a material-liquid ratio of 1: 10-1: 30, mixing the supernatants, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone crude extract; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
3-7BV of crude extract aqueous solution with mass concentration of 5-10mg/ml and pH of 4-7, passing through a food grade D101 (Cangzhou Bayonn Sorption materials science and technology Co., Ltd.) resin column at a flow rate of 1-3 BV/h; eluting with 2-7BV 20-40% grain alcohol at desorption flow rate of 1-3BV/h, and eluting with 3-7BV 50-80% grain alcohol at desorption flow rate of 1-3 BV/h; collecting 50-80% grain alcohol eluate, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone extract;
2) preparing flavone substances of the leaf of the: drying leaf of herba Dendrobii in the shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40-70% grain alcohol in 30-70 deg.C ultrasonic extractor in water bath twice, each for 20-40min at a material-liquid ratio of 1: 10-1: 30, mixing the supernatants, and removing ethanol to obtain crude extract of flavone from leaf of flos Rosae Davuricae; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
3-7BV of crude extract aqueous solution with mass concentration of 5-10mg/ml and pH of 4-7, passing through a food grade D101 (Cangzhou Bayonn Sorption materials science and technology Co., Ltd.) resin column at a flow rate of 1-3 BV/h; eluting with 3-7BV 50-80% grain alcohol at desorption flow rate of 1-3 BV/h; collecting eluate, and removing ethanol to obtain flavone extract of leaf of herba Dendrobii;
3) the method comprises the steps of preparing a main material, namely 0.05-0.5% of a zanthoxylum bungeanum leaf and chrysosporium leaf flavone extract compound, preparing auxiliary materials, namely 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum and 0.40-0.60% of β -cyclodextrin, dissolving the auxiliary materials in pure water, carrying out water bath at 50-80 ℃, placing the mixture in a refrigerator at 4 ℃ for 8-24 hours after ultrasonic accelerated dissolution, centrifuging the mixture for 3-15 minutes at 4000 rpm, taking supernatant, adding 0.01-0.05% of potassium sorbate, sealing the mixture in a beverage bottle by 150ml, boiling and sterilizing the beverage bottle for 30 minutes to obtain the zanthoxylum bungeanum leaf-chrysosporium leaf compound beverage.
The inventor finds that the flavone extract of the leaf of the gynura segetum has strong antioxidant activity, and the synergistic effect is enhanced after the flavone extract of the leaf of the gynura segetum is compounded with the flavone extract of the leaf of the zanthoxylum bungeanum. Therefore, the compound beverage with definite content of effective components and remarkable antioxidation is prepared by using the compound of the pepper-the flavone extract of the leaf of the Jinlu plum as the main material, thereby not only providing a practical and reliable basis for the compound research of natural plant antioxidants, but also improving the economic benefit of the pepper.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.1 percent of a compound of the flavone extracts of the zanthoxylum bungeanum leaves and the gynura segetum leaves (the mass ratio is 3: 1);
the auxiliary materials comprise 8 percent of xylitol, 0.0015 percent of aspartame, 0.10 percent of citric acid, 0.25 percent of CMC-Na, 0.04 percent of xanthan gum and 0.50 percent of β -cyclodextrin;
preservative: 0.05% potassium sorbate.
Solvent: 90.9585% pure water.
The total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
A preparation method of a pepper-leaf and leaf composite beverage comprises the following steps:
1) preparing a Chinese prickly ash leaf flavone extract: collecting folium Zanthoxyli Bungeani, drying in shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40% grain alcohol in 70 deg.C ultrasonic extractor with water bath twice at a material-liquid ratio of 1: 10 for 10min each time, mixing the supernatants, and removing ethanol to obtain folium Zanthoxyli flavone crude extract; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
7BV of the aqueous crude extract solution, at a mass concentration of 5mg/ml and a pH of 7, was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 3 BV/h; eluting with 2BV 40% grain alcohol at desorption flow rate of 3BV/h, and eluting with 3BV 50% grain alcohol at desorption flow rate of 3 BV/h; collecting 80% grain alcohol eluate, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone extract;
2) preparing flavone extract of leaf of gynura segetum: drying leaf of herba Dendrobii in the shade, pulverizing, and sieving with 40 mesh sieve; extracting with 70% grain alcohol in 30 deg.C ultrasonic extractor in water bath for two times (40 min each time) at a material-to-liquid ratio of 1:30, mixing the supernatants, and removing ethanol to obtain crude extract of flavone from leaf of flos Rosae Davuricae; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
7BV of the aqueous crude extract solution at a mass concentration of 10mg/ml and a pH of 7, was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 3 BV/h; eluting with 7BV 50% grain alcohol at desorption flow rate of 3 BV/h; collecting eluate, and removing ethanol to obtain flavone extract of leaf of herba Dendrobii;
3) mixing the following main materials: the compound of the flavone extracts of the Chinese prickly ash leaves and the golden dew plum leaves and auxiliary materials: dissolving xylitol, aspartame, citric acid, CMC-Na, xanthan gum and cyclodextrin in pure water, performing ultrasonic accelerated dissolution in water bath at 50-80 deg.C, placing in a refrigerator at 4 deg.C for 24h, centrifuging at 4000 rpm for 15min, collecting supernatant, adding 0.05% potassium sorbate and potassium sorbate, sealing 150 ml/bottle in a beverage bottle, boiling and sterilizing for 30min to obtain the final product.
Example 2
A Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.05 percent of a compound of the flavone extracts of the zanthoxylum bungeanum leaves and the gynura segetum leaves (the mass ratio is 3: 1);
the auxiliary materials comprise 8 percent of xylitol, 0.045 percent of aspartame, 0.05 percent of citric acid, 0.35 percent of CMC-Na, 0.06 percent of xanthan gum and 0.40 percent of β -cyclodextrin;
preservative: 0.05% potassium sorbate.
Solvent: 90.995% pure water.
A preparation method of a pepper-leaf and leaf composite beverage comprises the following steps:
1) preparing a Chinese prickly ash leaf flavone extract: collecting folium Zanthoxyli Bungeani, drying in shade, pulverizing, and sieving with 40 mesh sieve; extracting with 50% grain alcohol in 50 deg.C ultrasonic extractor with water bath twice at a material-liquid ratio of 1: 20 for 15min each time, mixing the supernatants, and removing ethanol to obtain folium Zanthoxyli flavone crude extract; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
5BV of an aqueous crude extract solution at a mass concentration of 8mg/ml and pH of 5 was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 2 BV/h; eluting with 4BV 30% grain alcohol at desorption flow rate of 2BV/h, and eluting with 5BV 70% grain alcohol at desorption flow rate of 2 BV/h; collecting 65% grain alcohol eluate, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone extract;
2) preparing the flavone extract of the leaf of the gynura bicolor: drying leaf of herba Dendrobii in the shade, pulverizing, and sieving with 40 mesh sieve; extracting with 60% grain alcohol in 55 deg.C ultrasonic extractor in water bath for 30min each time at a material-liquid ratio of 1: 20, mixing the supernatants, and removing ethanol to obtain crude extract of flavone from leaf of flos Rosae Davuricae; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
5BV of an aqueous crude extract solution at a mass concentration of 7mg/ml and a pH of 5 was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 2 BV/h; eluting with 5BV 65% grain alcohol at desorption flow rate of 2 BV/h; collecting eluate, and removing ethanol to obtain flavone extract of leaf of herba Dendrobii;
3) dissolving the main material of the compound of the flavone extracts of the zanthoxylum bungeanum leaves and the chrysanthemums leaves and auxiliary materials of xylitol, aspartame, citric acid, CMC-Na, xanthan gum and cyclodextrin in pure water, carrying out water bath at 60 ℃, placing in a refrigerator at 4 ℃ for 18h after ultrasonic accelerated dissolution, centrifuging for 12min at 4000 rpm, taking the supernatant, adding 0.03 percent of potassium sorbate, sealing in a beverage bottle by 150 ml/bottle, boiling and sterilizing for 30min to obtain the zanthoxylum bungeanum-chrysanthemums leaf compound beverage.
Example 3
Main materials: 0.1 percent of a compound of the flavone extracts of the zanthoxylum bungeanum leaves and the gynura segetum leaves (the mass ratio is 3: 1);
the auxiliary materials comprise 10 percent of xylitol, 0.005 percent of aspartame, 0.30 percent of citric acid, 0.15 percent of CMC-Na, 0.02 percent of xanthan gum and 0.60 percent of β -cyclodextrin;
preservative: 0.01% potassium sorbate.
Solvent: 88.77% pure water. The total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
Example 4
A Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.2 percent of a compound of the flavone extracts of the zanthoxylum bungeanum leaves and the gynura segetum leaves (the mass ratio is 3: 1);
the auxiliary materials comprise 10 percent of xylitol, 0.025 percent of aspartame, 0.40 percent of citric acid, 0.30 percent of CMC-Na, 0.05 percent of xanthan gum and 0.40 percent of β -cyclodextrin;
preservative: 0.04% potassium sorbate.
Solvent: 88.585% pure water. The total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
Example 5
A Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.3 percent of a compound of the flavone extracts of the zanthoxylum bungeanum leaves and the gynura segetum leaves (the mass ratio is 3: 1);
the auxiliary materials comprise 6 percent of xylitol, 0.045 percent of aspartame, 0.05 percent of citric acid, 0.15 percent of CMC-Na, 0.03 percent of xanthan gum and 0.60 percent of β -cyclodextrin;
preservative: 0.03% potassium sorbate.
Solvent: 92.795% pure water. The total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
Example 6
A Chinese prickly ash-Jinlu plum leaf composite beverage comprises the following components in parts by weight:
main materials: 0.5 percent of a compound of the bunge pricklyash leaf and the leaf flavone extract of the gynura divaricata (mass ratio of 3: 1);
the auxiliary materials comprise 7 percent of xylitol, 0.005 percent of aspartame, 0.05 percent of citric acid, 0.35 percent of CMC-Na, 0.06 percent of xanthan gum and 0.60 percent of β -cyclodextrin;
preservative: 0.05% potassium sorbate.
Solvent: 91.385% pure water. The total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
A preparation method of a pepper-leaf and leaf composite beverage comprises the following steps:
1) preparing a Chinese prickly ash leaf flavone extract: collecting folium Zanthoxyli Bungeani, drying in shade, pulverizing, and sieving with 40 mesh sieve; extracting with 70% grain alcohol in 60 deg.C ultrasonic extractor with water bath twice at a ratio of 1: 10 for 20min each time, mixing the supernatants, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone crude extract; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
7BV of the aqueous crude extract solution at a mass concentration of 10mg/ml and a pH of 7, was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 3 BV/h; eluting with 2BV 40% grain alcohol at desorption flow rate of 3BV/h, and eluting with 3BV 80% grain alcohol at desorption flow rate of 1 BV/h; collecting 80% grain alcohol eluate, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone extract;
2) preparing the flavone extract of the leaf of the gynura bicolor: drying leaf of herba Dendrobii in the shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40% grain alcohol in 70 deg.C ultrasonic extractor with water bath twice at a material-to-liquid ratio of 1:30 for 20min each time, mixing the supernatants, and removing ethanol to obtain crude extract of flavone from leaf of herba Dendrobii; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
7BV of the aqueous crude extract solution at a mass concentration of 10mg/ml and a pH of 7, was passed through a food grade D101 (Tech technologies Ltd., Cangzhou Bayonn sorbent material) resin column at a flow rate of 3 BV/h; eluting with 3BV 80% grain alcohol at desorption flow rate of 3 BV/h; collecting eluate, and removing ethanol to obtain flavone extract of leaf of herba Dendrobii;
3) compounding the main materials with the flavone extracts of the Chinese prickly ash leaves and the leaf of the gynura divaricata; auxiliary materials: dissolving xylitol, aspartame, citric acid, CMC-Na, xanthan gum and cyclodextrin in pure water, performing ultrasonic accelerated dissolution in water bath at 80 deg.C, placing in refrigerator at 4 deg.C for 24h, centrifuging at 4000 rpm for 3min, collecting supernatant, adding 0.05% potassium sorbate, sealing in 150 ml/bottle, and boiling for sterilization for 30min to obtain fructus Zanthoxyli-JINLUMEI leaf composite beverage.
The finished product of the beverage provided by the invention is light yellow liquid, has the special fragrance of the zanthoxylum bungeanum leaves and the Jinlumei leaves, has moderate sweetness, is slightly numb, and is clear or has little precipitate.
The content of the active ingredients of the beverage provided by the present invention and the antioxidant activity thereof were measured, and the results are shown in table 1, and the beverage mainly contains 3 kinds of flavonoid monomeric compounds, wherein the content of each flavonoid monomeric compound (measured by RP-HP L C method) is 28.76 ± 0.20 μ g/ml for catechin, 65.32 ± 0.55 μ g/ml for hyperoside, 62.76 ± 0.36 μ g/ml for quercetin, 1.98 ± 0.021umol quercetin/ml for total flavonoids (measured by SBC method), and the antioxidant activity is 2.09 ± 0.011 μmol trolox/ml for ABTS, 1.21 ± 0.003 μmol trolox/ml for FRAP, and 436.48 ± 3.16 μ g/ml for DPPH.
TABLE 1 content of effective components and antioxidant activity of fructus Zanthoxyli-JINLUMEI leaf composite beverage
According to the requirements of national standard GB 7101-2015, the physicochemical indexes and the microbial limits in the beverage are checked, and the results are shown in Table 2, wherein the physicochemical indexes (the total of zinc, copper and iron is 0.3 mg/L, cyanide is not detected, urease test is negative) and the total number of microbial limit colonies, mould and yeast, coliform bacteria and food-borne pathogenic bacteria (staphylococcus aureus and salmonella) in the beverage are not detected, and the national requirements are met.
TABLE 2 evaluation of the hygiene of the Zanthoxylum bungeanum-leaf composite beverage
The finished product of the beverage provided by the invention is light yellow liquid, has the special fragrance of the zanthoxylum bungeanum leaves and the Jinlumei leaves, has moderate sweetness, is slightly numb, and is clear or has little precipitate.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (2)
1. The pepper-Jinlumei leaf composite beverage is characterized in that the beverage comprises the following components in parts by weight:
main materials: 0.05-0.5% of a compound of the Chinese prickly ash leaf flavone extract and the Chinese dewberry leaf flavone extract;
the auxiliary materials comprise 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum and 0.40-0.60% of β -cyclodextrin;
preservative: 0.01-0.05% potassium sorbate;
solvent: pure water;
the total mass ratio of the solvent, the main material, the auxiliary material and the preservative is 100%.
2. A preparation method of a pepper-Jinlumei leaf beverage is characterized by comprising the following steps:
1) preparing a Chinese prickly ash leaf flavone extract: collecting folium Zanthoxyli Bungeani, drying in shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40-70% grain alcohol in 30-70 deg.C ultrasonic extractor with water bath twice for 10-20min each time at a material-liquid ratio of 1: 10-1: 30, mixing the supernatants, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone crude extract; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
3-7BV of crude extract aqueous solution with the mass concentration of 5-10mg/ml and the pH of 4-7, and passing through a food-grade D101 resin column at the flow rate of 1-3 BV/h; eluting with 2-7BV 20-40% grain alcohol at desorption flow rate of 1-3BV/h, and eluting with 3-7BV 50-80% grain alcohol at desorption flow rate of 1-3 BV/h; collecting 50-80% grain alcohol eluate, and removing ethanol to obtain folium Zanthoxyli Bungeani flavone extract;
2) preparing the flavone extract of the leaf of the gynura bicolor: drying leaf of herba Dendrobii in the shade, pulverizing, and sieving with 40 mesh sieve; extracting with 40-70% grain alcohol in 30-70 deg.C ultrasonic extractor in water bath twice, each for 20-40min at a material-liquid ratio of 1: 10-1: 30, mixing the supernatants, and removing ethanol to obtain crude extract of flavone from leaf of flos Rosae Davuricae; purifying the crude extract by macroporous adsorption resin, wherein the process comprises the following steps:
3-7BV of crude extract aqueous solution with the mass concentration of 5-10mg/ml and the pH of 4-7, and passing through a food-grade D101 resin column at the flow rate of 1-3 BV/h; eluting with 3-7BV 50-80% grain alcohol at desorption flow rate of 1-3 BV/h; collecting eluate, and removing ethanol to obtain flavone extract of leaf of herba Dendrobii;
3) the preparation method comprises the steps of preparing a main material, namely 0.05-0.5% of a zanthoxylum leaf and chrysosporium leaf flavone extract compound, preparing auxiliary materials, namely 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum and 0.40-0.60% of β -cyclodextrin, dissolving the auxiliary materials in pure water, carrying out water bath at 50-80 ℃, placing the mixture in a refrigerator at 4 ℃ for 8-24 hours after ultrasonic accelerated dissolution, centrifuging the mixture for 3-15 minutes at 4000 rpm, taking supernatant, adding 0.01-0.05% of potassium sorbate, sealing 150ml of zanthoxylum/bottle in a beverage bottle, and boiling and sterilizing the mixture for 30 minutes to obtain the chrysosporium leaf compound beverage.
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Application publication date: 20200717 |