CN111449186A - Macadimia nut green husk antioxidant and preparation method thereof - Google Patents
Macadimia nut green husk antioxidant and preparation method thereof Download PDFInfo
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- CN111449186A CN111449186A CN202010380213.7A CN202010380213A CN111449186A CN 111449186 A CN111449186 A CN 111449186A CN 202010380213 A CN202010380213 A CN 202010380213A CN 111449186 A CN111449186 A CN 111449186A
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 18
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000010903 husk Substances 0.000 title claims abstract description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 105
- 238000000605 extraction Methods 0.000 claims abstract description 66
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 62
- 239000002904 solvent Substances 0.000 claims abstract description 32
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 14
- 239000012046 mixed solvent Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 20
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 10
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 4
- 240000000912 Macadamia tetraphylla Species 0.000 claims 1
- 235000013824 polyphenols Nutrition 0.000 description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 description 19
- 239000000284 extract Substances 0.000 description 11
- 240000007575 Macadamia integrifolia Species 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000011160 research Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 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 3
- 230000000694 effects Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000003811 acetone extraction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000003808 methanol extraction Methods 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
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Abstract
The invention provides a macadimia nut green husk antioxidant and a preparation method thereof, and the preparation method comprises the following steps: 1) pulverizing and sieving the green tangerine orange peels of the macadimia nuts for later use, and 2) mixing the raw materials with an extraction solvent for extraction; the ratio of material to liquid is 1:30-70, the extraction temperature is 40-60 ℃, and the extraction time is 0.5-3 h; 3) centrifuging the extracting solution to obtain a supernatant, and concentrating to prepare; the extraction solvent is a mixed solvent of methanol and acetone, and the ratio of the methanol to the acetone is 1: 1-6; the concentration of the extraction solvent is 60-80%.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a macadimia nut green husk antioxidant and a preparation method thereof.
Background
Macadamia integrifolia, also known as Macadamia nut, is a perennial evergreen fruit tree belonging to the family of the ophthalmic Macadamia nut of the dragon hill, is a world-famous nut native to the subtropical forest in southeast part of kunskian australia and in northeast part of the welsh of new zealand. The macadimia nut has the oil content of 65-80%, is rich in protein, carbohydrate, calcium, phosphorus, iron, B vitamins and nicotinic acid, and has high nutritional value; in addition, the fruit nut has unique fragrance, fine texture, delicious taste and high economic value, is very popular in the international market, is one of the most popular high-grade nuts and is known as the king of nuts. The macadimia nut has fragrant oil quality and low melting point, can be used as first-class salad oil for cooking delicious snacks, and can also be used as skin care oil in high-grade cosmetics.
Macadamia nut fruit is mainly composed of a pericarp, a seed shell and a kernel, and the main byproducts of primary processing are 1/2 pericarp accounting for the fresh mass of the fruit and 2/3 seed shell accounting for the dry mass of the fruit with the shell. At present, many research reports are made on the aspects of nutritional ingredients and health care value of macadamia nut kernels, functional components of seed shells, development and utilization and the like at home and abroad, but the research on the content of the fruit peels is only found in the measurement and analysis of the content of crude protein, soluble sugar, tannin and mineral elements of the fruit peels of different germplasms, and the research on the phenolic substances of the fruit peels and the antioxidant activity of the phenolic substances of the fruit peels is less. The invention mainly aims to research the difference of total phenol content and antioxidant activity thereof by different extraction processes.
Disclosure of Invention
The invention provides a macadimia nut green husk antioxidant and a preparation method thereof; can effectively improve the extraction efficiency of polyphenol and improve the oxidation resistance of the extract. The specific scheme is as follows:
a preparation method of an antioxidant of macadamia nut green seedcase comprises the following steps: 1) pulverizing and sieving the green tangerine orange peels of the macadimia nuts for later use, and 2) mixing the raw materials with an extraction solvent for extraction; the ratio of material to liquid is 1:30-70, the extraction temperature is 40-60 ℃, and the extraction time is 0.5-3 h; 3) centrifuging the extracting solution to obtain a supernatant, and concentrating to prepare;
the extraction solution is a mixed solution of methanol, ethanol and acetone; preferably a mixed solution of methanol and acetone. Further preferably, the extraction solvent is a mixed solvent of methanol and acetone, and the ratio of methanol to ethanol is 1: 1-6; the concentration of the extraction solvent is 60-80%. More preferably the ratio of methanol to ethanol is 1: 3; the concentration of the extraction solvent was 70%.
The extraction method of the present invention is further preferably: the ratio of material to liquid is 1:50, the extraction temperature is 50 ℃, and the extraction time is 1.5 h.
Compared with the prior art, the invention has the following beneficial effects:
1. on the basis of the previous research, the invention further preferably screens out an excellent mixed solvent for extracting the green tangerine orange peel polyphenol of the macadimia nut, wherein a mixed extraction solution of methanol and acetone is taken as an optimal extraction solution; the extraction effect is obviously better than that of the single methanol and acetone extraction solution. And is superior to methanol/ethanol mixed extract and ethanol/acetone mixed extract.
2. The method further screens out the optimal mixture ratio and the optimal extraction concentration of the mixed extraction solution of methanol and acetone, wherein the optimal mixture ratio is that the ratio of methanol to acetone is 1: 3; the optimal extraction concentration is 60-80%; in particular 70%.
3. The DPPH free radical scavenging capacity is measured by different mixed solvents; the extract from the mixed solvent of methanol/acetone had an antioxidant capacity due to DPPH which was 1.24 times as high as that of the 70% methanol extract.
Drawings
FIG. 1: influence of different mixed extraction solvents on extraction amount of green tangerine peel polyphenol of macadimia nuts
FIG. 2: influence of extraction solvents with different methanol/acetone ratios on extraction amount of green tangerine peel polyphenol of macadimia nuts
FIG. 3: influence of extraction solvents with different concentrations of methanol/acetone on extraction amount of green tangerine peel polyphenol of macadimia nut
FIG. 4: antioxidant activity of extracts of macadimia nut green seedcase different extraction solvents
Detailed Description
The following detailed description of specific embodiments of the present invention is provided in conjunction with examples, but it should be understood that the scope of the present invention is not limited to the specific embodiments.
Example 1 Effect of different extraction solvents on the extraction of Green Tangerine Peel polyphenols from macadamia nut
Test materials: macadamia nut south Asia No. 1 (south Asia tropical crop research institute of Chinese tropical academy of agricultural sciences)
The test method comprises the steps of crushing green peel of fresh macadimia nuts, sieving the crushed green peel with a 40-mesh sieve, freezing and storing, weighing a certain amount of sample to be tested, mixing the sample with an extraction solvent for extraction, wherein the material-liquid ratio is 1:50, the extraction temperature is 50 ℃, the extraction time is 1.5h, after the extraction is finished, transferring an extracting solution into a 10m L centrifugal tube, centrifuging the extracting solution for 20min at the temperature of 4 ℃ (12000 r/min), and storing supernatant in a refrigerator at the temperature of 4 ℃ for testing.
The test method comprises the following steps:
and (5) making a standard curve. A standard curve was prepared using gallic acid as a standard (Y ═ 0.0557X-0.0012, R2 ═ 0.9891, X is absorbance, and Y is sample concentration.
Measuring the extraction amount of polyphenol in Australia green tangerine peel, putting 0.2m L supernatant into a 10m L volumetric flask, adding each reagent according to the preparation process of the polyphenol standard curve, reacting for 45min in dark place, measuring the light absorption value at 760nm, and measuring in parallel for 3 times.
And (3) testing results:
the previous research shows that methanol, ethanol, acetone and the like can be used for extracting the green tangerine orange peel polyphenol, but the extraction efficiency and the extraction amount have obvious difference. The extraction amount of polyphenol is obviously improved after different extraction solvents are combined. As can be seen from FIG. 1, the extraction amounts of polyphenols were significantly different in the case of using different mixed solvents (solvent 1: methanol/ethanol mixture (1:1), solvent 2: methanol/acetone (1:1), solvent 3: ethanol/acetone (1:1), and the concentrations were all 70%). The extraction efficiency of the solvent 2 is the best, namely the mixed extracting solution consisting of methanol/acetone can improve the extraction efficiency of polyphenol.
As can be seen from FIG. 2, the ratio of methanol to acetone in the mixed extract solution is different from the extraction amount of green tangerine orange peel polyphenols from macadimia nuts. The extraction amount of polyphenol can be obviously improved by improving the proportion of acetone in the mixed extracting solution; wherein the extraction effect of the mixed extracting solution on polyphenol is optimal when the ratio of methanol to acetone is 1: 3; when the ratio of methanol to acetone is 1:6, the extraction efficiency of polyphenol from the mixed extract is reduced. Note: the concentration of the mixed extract is 70 percent.
As can be seen from FIG. 3, the ratio of methanol to acetone in the mixed extract solution is different from the extraction amount of green tangerine orange peel polyphenols from macadimia nuts. Along with the increase of the concentration of the mixed extracting solution, the extraction efficiency of the polyphenol extraction amount is gradually improved. The extraction rate of polyphenol of the 70 percent mixed extracting solution is 2.19 times that of the 40 percent mixed extracting solution. Note: the ratio of methanol to acetone in the mixed extract is 1: 3.
Example 2 antioxidant Activity of extracts of macadamia nut Green Tangerine Peel different extraction solvents
The determination method comprises the following steps: reference is made to the DPPH method for antioxidant capacity in Wen autumn, et al.
And (3) measuring results: as can be seen from FIG. 4, the DPPH radical scavenging ability is different with different mixed solvents (solvent 1: methanol/ethanol mixture (1:1), solvent 2: methanol/acetone (1:1), solvent 3: ethanol/acetone (1:1), solvent 4: methanol solution; concentration is 70%); their DPPH radical scavenging capacity is in the order 70% solvent 2 (methanol/acetone (1:1)) > 70% methanol solution > 70% solvent 1 (methanol/ethanol mix (1:1)) > 70% solvent 3 (ethanol/acetone (1: 1)). Wherein the free radical scavenging ability of the solvent 2 is 1.24 times that of the solvent 4
The above description is only a preferred embodiment of the present invention, and it is obvious to those skilled in the art that modifications may be made without departing from the scope of the present invention, and such modifications are also within the scope of the present invention.
Claims (6)
1. A preparation method of an antioxidant from green tangerine peels of macadimia nuts is characterized by comprising the following steps: comprises the following steps: 1) pulverizing and sieving the green tangerine orange peels of the macadimia nuts for later use, and 2) mixing the raw materials with an extraction solvent for extraction; the ratio of material to liquid is 1:30-70, the extraction temperature is 40-60 ℃, and the extraction time is 0.5-3 h; 3) centrifuging the extractive solution to obtain supernatant, and concentrating.
2. The method of claim 1, wherein the step of preparing the antioxidant comprises: the extraction solution is a mixed solution of methanol, ethanol and acetone; preferably a mixed solution of methanol and acetone.
3. The method of claim 2, wherein the step of preparing the antioxidant comprises: the extraction solvent is a mixed solvent of methanol and acetone, and the ratio of the methanol to the acetone is 1: 1-6; the concentration of the extraction solvent is 60-80%.
4. The method of claim 3, wherein the step of preparing the antioxidant comprises: the ratio of methanol to acetone is 1: 3; the concentration of the extraction solvent was 70%.
5. The method of claim 1, wherein the step of preparing the antioxidant comprises: the ratio of material to liquid is 1:50, the extraction temperature is 50 ℃, and the extraction time is 1.5 h.
6. An antioxidant prepared from green husk of macadamia nut according to any one of claims 1 to 5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113413342A (en) * | 2021-06-25 | 2021-09-21 | 西南林业大学 | Method for extracting palmitoleic acid from macadamia nut and application of palmitoleic acid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB591511A (en) * | 1944-03-27 | 1947-08-20 | Nat Oil Prod Co | Improvements in or relating to the production of antioxidants from vegetable meals |
| CN104323395A (en) * | 2014-09-30 | 2015-02-04 | 暨南大学 | Antioxidant containing Macadamia ternifolia F. Muell green peel extract, preparation method and applications thereof |
-
2020
- 2020-05-08 CN CN202010380213.7A patent/CN111449186A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB591511A (en) * | 1944-03-27 | 1947-08-20 | Nat Oil Prod Co | Improvements in or relating to the production of antioxidants from vegetable meals |
| CN104323395A (en) * | 2014-09-30 | 2015-02-04 | 暨南大学 | Antioxidant containing Macadamia ternifolia F. Muell green peel extract, preparation method and applications thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林文秋等: "澳洲坚果果皮不同溶剂提取物的含量和抗氧化活性", 《江苏农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113413342A (en) * | 2021-06-25 | 2021-09-21 | 西南林业大学 | Method for extracting palmitoleic acid from macadamia nut and application of palmitoleic acid |
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