CN111534390A - 大鲵活性肽葡萄酒 - Google Patents
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Abstract
本发明公开一种可有效降血压、降血糖且香气更加浓郁、稳定性好的大鲵活性肽葡萄酒，依次按照如下步骤制备：取大鲵活性肽和牡蛎多糖，分别按照质量体积比为0.1~0.5‰加入到红葡萄酒中，搅拌均匀，静置60天后第一次过滤；将第一次滤液静置45天后进行第二次过滤；将第二次滤液静置60天后进行第三次过滤，将第三次滤液在24h内降温至‑4~‑6℃并置于‑4~‑6℃条件下保存15天；再次过滤所得的澄清透明滤液为大鲵活性肽葡萄酒。
Description
技术领域
本发明涉及一种葡萄酒，尤其是一种可有效降血压、降血糖且香气更加浓郁、稳定性好的大鲵活性肽葡萄酒。
背景技术
葡萄酒是世界上最古老的饮品，具在滋补、放松、镇痛、利尿、促进血液循环、降低血脂、预防胃肠道感染等功效。流行病学调查证实，经常饮用葡萄酒其冠心病的发病率和死亡率均相对较低。
大鲵的肌肉、皮肤、内脏、脂肪、血液等含有丰富的蛋白质、氨基酸、脂肪酸及微量元素等，对大鲵蛋白质进行深加工，可以获得一系列有益于人类生命活动的大鲵保健食品及药品。中国专利号为201610314751.X的发明专利公开了一种“大鲵活性肽及用途”，其大鲵活性肽是按照如下步骤制备：
a. 将大鲵肉匀浆，向匀浆中加入1~3倍体积pH 7~8的0.01~0.1M磷酸缓冲液及与匀浆重量比为0.1~1%的复合酶，酶解12~48 h；所述复合酶为海洋碱性蛋白酶和木瓜蛋白酶按活力单位比为7:3比例混合；
b. 离心取上清，采用截留分子量为4000 Da以下用物理吸附法制备的胰蛋白酶固定超滤膜分离器分离，取透过超滤膜的液体；
c. 通过Sephadex LH-20分子筛层析柱，按每管1ml收集层析产物，取第30~36管层析产物进行冷冻干燥；
d．将c步骤所得到的冷冻干燥物制备成10~50mg/ml的去离子水溶液，8000 rpm、4℃条件下离心10 min，用0.22 µm水膜过滤，得到上样上清液；
e. 使用ddH2O 配制5%甲醇缓冲溶液，通过孔径0.45 µm水膜抽滤，通过超声波除气作为高效液相色谱柱流动相A，使用ddH2O 配制95%甲醇缓冲溶液，通过孔径0.45 µm油膜抽滤，通过超声波除气作为高效液相色谱柱流动相B；使用流动相A和流动相B进行梯度洗脱，洗脱条件：流速为1ml/min，洗脱梯度分配：0~20min，流动相A100%；20.5~40min，流动相A50%，流动相B50%；40.5~60min, 流动相B100%；将上液上清液注入C18柱高效液相色谱仪进样口，收集紫外检测波长280 nm的吸收峰；
f. 挥发收集物中的甲醇后真空冷冻干燥，得到大鲵肽制品。
该专利申请说明书公开了所制备的大鲵活性肽可清除自由基、提高机体免疫力及促进皮肤纤维原细胞增殖。
专利申请号为201810280445.8的中国发明专利，公开了一种“大鲵活性肽葡萄酒”，该发明的特点是以葡萄与大鲵活性肽为原料进行发酵酿酒，不但具有葡萄酒抗氧化、增强免疫力等功能，而且使葡萄酿酒酵母产生了特殊的风味物质，香气成分总量高、种类多，使葡糖酒香气更加浓郁，同时可有效提高葡萄酒的保肝及调节肠道菌群作用。但是所制备的大鲵活性肽葡萄酒的苯乙醇含量仅为689.61μg/L（苯乙醇是葡萄酒中重要的风味物质，具有玫瑰香味）且未见其具有降血压、降血糖的功效。
发明内容
本发明是为了解决现有技术所存在的上述技术问题，提供一种可有效降血压、降血糖且香气更加浓郁、稳定性好的大鲵活性肽葡萄酒。
本发明的技术解决方案是：一种大鲵活性肽葡萄酒，其特征在于依次按照如下步骤制备：取大鲵活性肽和牡蛎多糖，分别按照质量体积比为0.1~0.5‰加入到红葡萄酒中，搅拌均匀，静置60天后第一次过滤；将第一次滤液静置45天后进行第二次过滤；将第二次滤液静置60天后进行第三次过滤，将第三次滤液在24h内降温至-4~-6℃并置于-4~-6℃条件下保存15天；再次过滤所得的澄清透明滤液为大鲵活性肽葡萄酒。
本发明是将大鲵活性肽、牡蛎多糖按一定重量体积比加入到葡萄酒中，并经过滤、静置及短期的冷冻处理，使大鲵活性肽、牡蛎多糖与葡萄酒相互协同作用，不仅具有优异的降血压、降血糖功效，而且香气更加浓郁、稳定性好。
具体实施方式
实施例1：
本发明的大鲵活性肽葡萄酒，依次按照如下步骤制备：取大鲵活性肽和牡蛎多糖加入到红葡萄酒中搅拌均匀，大鲵活性肽与红葡萄酒的质量体积比为0.4‰，牡蛎多糖与红葡萄酒的质量体积比为0.1‰，静置60天第一次过滤；将第一次滤液静置45天进行第二次过滤；将第二次滤液静置60天进行第三次过滤，将第三次滤液在24h内降温至-6℃并置于-6℃条件下保存15天；再次过滤所得的澄清透明滤液为大鲵活性肽葡萄酒。
所用大鲵活性肽是中国专利号为201610314751.X的发明专利公开的大鲵活性肽；牡蛎多糖是按照石璇等的文献制备（石璇，郭国丽，马慧慧，佟长青，宫芳婧，曲敏，李伟. 水溶性牡蛎多糖降血压活性研究. 河北渔业，2015，（2）：1-2，52.）。
实验例：
对照例1、对照例2的制备方法同实施例1基本相同，区别在于对照例1是将大鲵活性肽按重量体积比0.4‰加入到红葡萄酒中搅拌均匀，对照例2是将牡蛎多糖按重量体积比0.1‰加入到红葡萄酒中。所用大鲵活性肽、牡蛎多糖及红葡萄酒与实施例1相同。
1.香气测定
采用搅拌棒吸附萃取-气相色谱-质谱联用法对本发明实施例1的大鲵活性肽葡萄酒以及对照品的香气成分分别进行测定，结果如表1。
表1
由表1可知，本发明实施例1的大鲵活性肽葡萄酒香气成分中醇类、萜烯类、酸类、醛酮类以及其它物质共52种，而对照例1、2中香气成分中醇类、萜烯类、酸类、醛酮类以及其它物质共49和35种。结果表明：本发明实施例1的大鲵活性肽葡萄酒香气成分种类多，而且所含有的苯乙醇远高于对照例1与对照例2，与对照品例1与2相比葡萄酒香气更加浓郁。
2. ACE抑制活性测定
将实施例1以及对照例1及对照例2各100mL，冷冻干燥为冻干粉，再将实施例1、对照例1及对照例2的冻干粉溶于1mL双蒸水中。
使用大连依利特Hypersil BDS C18色谱柱，检测波长设定为228 nm，进样量20μL，流速1 mL /min；流动相为30 %甲醇(0.1%三氟乙酸TFA 和0.05%冰醋酸，pH 3-3.3)；柱温：25℃。
在离心管中加入5 μL样品溶液和15 μL ACE（60 mU/mL）混匀后在37 ℃条件下水浴5 min，之后加入25 μL HHL（7.6 mmol/L）37 ℃水浴反应25 min，随后加入10 μL 10%三氟乙酸溶液用来终止反应，最后加入150μL超纯水混匀。用1 mL的注射器将反应液过0.22 μm的过滤膜，在228 nm波长下使用高效液相色谱紫外检测器对滤液进行检测，记录出峰时间和面积，空白实验用等体积的超纯水代替样品溶液。样品溶液对ACE活性的抑制率计算公式是：
ACE抑制率/% =（M－N）/M×100%
式中：M为空白组马尿酸的峰面积，N为样品中马尿酸的峰面积。
结果表明，实施例1的ACE抑制率为83%，对照例1及对照例2的ACE抑制率为57%及11%。由此可见大鲵活性肽与牡蛎多糖混合，导致大鲵活性肽的空间结构发生变化，产生了更好的ACE抑制活性。大鲵活性肽、牡蛎多糖及红葡萄酒在发挥ACE抑制作用过程中，产生了协同作用。
3. 大鲵活性肽葡萄酒稳定性测定
空白对照组为不含有大鲵活性肽及牡蛎多糖的葡萄酒。将制备的实施例1、对照例1及对照例2在-4℃的冰箱低温处理7d，测定其电导率、浊度值、酒石酸和钾离子含量，同时观察沉淀。将经过上述冷处理的酒样置于55℃下保持7d, 观察并记录酒样沉淀数量。结果如表2。
表2
注：“+”表示沉淀量
从表2可以看出，实施例1的电导率、酒石酸和钾离子含量最低。电导率的变化表明葡萄酒的稳定性，ΔX<30μS/cm为非常稳定，即本发明实施例1酒体稳定。酒石酸和钾离子含量下降有利于酒后期的稳定性，因此本发明实施例1后期也很稳定。
Claims (1)
1.一种大鲵活性肽葡萄酒，其特征在于依次按照如下步骤制备：取大鲵活性肽和牡蛎多糖，分别按照质量体积比为0.1~0.5‰加入到红葡萄酒中，搅拌均匀，静置60天后第一次过滤；将第一次滤液静置45天后进行第二次过滤；将第二次滤液静置60天后进行第三次过滤，将第三次滤液在24h内降温至-4~-6℃并置于-4~-6℃条件下保存15天；再次过滤所得的澄清透明滤液为大鲵活性肽葡萄酒。
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