CN111642674A - Process for preparing basic compound seasoning by extracting alpha-linolenic acid from flaxseed - Google Patents
Process for preparing basic compound seasoning by extracting alpha-linolenic acid from flaxseed Download PDFInfo
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- CN111642674A CN111642674A CN202010473558.7A CN202010473558A CN111642674A CN 111642674 A CN111642674 A CN 111642674A CN 202010473558 A CN202010473558 A CN 202010473558A CN 111642674 A CN111642674 A CN 111642674A
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- Prior art keywords
- linolenic acid
- alpha
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- raw materials
- powder
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 title claims abstract description 128
- 235000020661 alpha-linolenic acid Nutrition 0.000 title claims abstract description 65
- 229960004488 linolenic acid Drugs 0.000 title claims abstract description 65
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 30
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 20
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 150000007514 bases Chemical class 0.000 title description 4
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 9
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 26
- 239000012074 organic phase Substances 0.000 claims description 25
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 22
- 235000021388 linseed oil Nutrition 0.000 claims description 20
- 239000000944 linseed oil Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- XSQUKJJJFZCRTK-UHFFFAOYSA-N urea group Chemical group NC(=O)N XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 11
- BZLVMXJERCGZMT-UHFFFAOYSA-N Methyl tert-butyl ether Chemical compound COC(C)(C)C BZLVMXJERCGZMT-UHFFFAOYSA-N 0.000 claims description 10
- 230000002378 acidificating effect Effects 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000002425 crystallisation Methods 0.000 claims description 10
- 230000008025 crystallization Effects 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- YLLIGHVCTUPGEH-UHFFFAOYSA-M potassium;ethanol;hydroxide Chemical compound [OH-].[K+].CCO YLLIGHVCTUPGEH-UHFFFAOYSA-M 0.000 claims description 10
- 238000001953 recrystallisation Methods 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 239000012452 mother liquor Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 claims description 8
- UMGDCJDMYOKAJW-UHFFFAOYSA-N thiourea Chemical compound NC(N)=S UMGDCJDMYOKAJW-UHFFFAOYSA-N 0.000 claims description 8
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 239000008346 aqueous phase Substances 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- JHIVVAPYMSGYDF-UHFFFAOYSA-N cyclohexanone Chemical compound O=C1CCCCC1 JHIVVAPYMSGYDF-UHFFFAOYSA-N 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 238000007127 saponification reaction Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000004202 carbamide Substances 0.000 claims description 4
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 claims description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 claims description 3
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 claims description 3
- 239000003208 petroleum Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 13
- 239000000243 solution Substances 0.000 description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- 241000207199 Citrus Species 0.000 description 8
- 235000020971 citrus fruits Nutrition 0.000 description 8
- 239000010413 mother solution Substances 0.000 description 6
- 240000006240 Linum usitatissimum Species 0.000 description 4
- 235000004431 Linum usitatissimum Nutrition 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- CIOAGBVUUVVLOB-NJFSPNSNSA-N Strontium-90 Chemical compound [90Sr] CIOAGBVUUVVLOB-NJFSPNSNSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000026758 coronary atherosclerosis Diseases 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 125000002243 cyclohexanonyl group Chemical group *C1(*)C(=O)C(*)(*)C(*)(*)C(*)(*)C1(*)* 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy 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
- A23L3/3463—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
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/02—Preparation of carboxylic acids or their salts, halides or anhydrides from salts of carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/41—Preparation of salts of carboxylic acids
- C07C51/412—Preparation of salts of carboxylic acids by conversion of the acids, their salts, esters or anhydrides with the same carboxylic acid part
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/42—Separation; Purification; Stabilisation; Use of additives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/42—Separation; Purification; Stabilisation; Use of additives
- C07C51/43—Separation; Purification; Stabilisation; Use of additives by change of the physical state, e.g. crystallisation
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/42—Separation; Purification; Stabilisation; Use of additives
- C07C51/48—Separation; Purification; Stabilisation; Use of additives by liquid-liquid treatment
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C57/00—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms
- C07C57/02—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms with only carbon-to-carbon double bonds as unsaturation
- C07C57/03—Monocarboxylic acids
- C07C57/12—Straight chain carboxylic acids containing eighteen carbon atoms
-
- 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 & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a process for preparing a compound seasoning by extracting alpha-linolenic acid from flaxseed, which comprises the following steps: preparing materials, processing the raw materials, mixing the raw materials and canning, wherein the raw materials comprise 30-45 parts of basic raw materials, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol, the basic raw materials are 120-mesh and 150-mesh, the alpha-linolenic acid is extracted from flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%. In the preparation process, the temperature is controlled to be lower than 90 ℃, the alpha-linolenic acid can be prevented from being oxidized at high temperature, the added antioxidant substances can be combined, the seasoning can be well fused, and the health care performance of the compound seasoning is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a process for preparing a compound seasoning by extracting alpha-linolenic acid from linseed.
Background
Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. The compound seasoning is prepared by two or more seasonings and is prepared by special processing, and the flavor of the seasoning is richer. In order to improve the health care performance of the seasoning, substances beneficial to human bodies are added on the basis of ensuring the quality of the seasoning.
Alpha-linolenic acid is a basic substance constituting cell membranes and biological enzymes and plays a decisive role in human health. Alpha-linolenic acid is an essential nutrient which is necessary for human health but is universally deficient, and needs to be supplemented urgently. However, it cannot be synthesized in humans and must be taken in vitro. Once a human body is deficient, lipid metabolism disorder of the body can be induced, so that symptoms such as immunity reduction, amnesia, fatigue, hypopsia, atherosclerosis and the like can be caused, and nutrients such as vitamins, minerals, proteins and the like can not be effectively absorbed and utilized, so that nutrition loss is caused. Thus, the uptake of linolenic acid becomes extremely important.
At present, basic compound seasoning belongs to an indispensable link in food cooking, and most dishes are prepared by adding the basic compound seasoning, so that the flavor of food is enriched. Therefore, the linolenic acid is added into the compound seasoning, so that the intake of the compound seasoning by a human body can be ensured.
However, alpha-linolenic acid has relatively high reducibility, is easily oxidized by oxygen, ultraviolet rays and some heavy metal ions in high temperature and air, cannot be well combined with the compound seasoning, and cannot be well applied.
Disclosure of Invention
The invention aims to provide a process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning aiming at overcoming the defects in the prior art, and aims to enable the alpha-linolenic acid to be well fused with the compound seasoning.
The technical scheme of the invention is as follows: a process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning comprises the following steps:
s1, material preparation: 30-45 parts of basic raw material, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol,
wherein the basic raw material is 120-150 meshes, the alpha-linolenic acid is extracted from the flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%;
s2, raw material treatment: adding the basic raw materials into an oven, baking for 30-40 minutes with soft fire, and taking out for later use;
crushing the orange peel, and then passing the crushed orange peel through a grinder to obtain 150-180-mesh powder;
s3, heating the red oil to 65-70 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 3-5 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1-2 minutes, adding the alpha-linolenic acid, and cooling to normal temperature to obtain a mixture;
s4, the obtained mixture is subjected to microwave for 3-5min at normal temperature and relative vacuum degree of-0.05-0.08 MPa, and is sealed and canned.
Preferably, the basic raw materials comprise mushroom powder, pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5.
Preferably, the preparation method of the alpha-linolenic acid comprises the following steps:
a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami;
b. saponification and hydrolysis: mixing linseed oil and 7-10% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 7-10% KOH ethanol solution is 1:5, stirring and reacting at 55-58 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;
c. adjusting the pH: adjusting the pH value to 2-3 by using HCl to obtain an acidic mixture;
d. extraction and concentration: simultaneously adding an aqueous phase and an organic phase into the acidic mixture for extraction, wherein the aqueous phase is saturated saline solution, the organic phase is at least one of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, ethyl acetate, methyl acetate or petroleum ether to obtain an extracted organic phase, and concentrating the extracted organic phase;
e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is at least one solution of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, acetone, cyclohexanone or acetophenone, crystallizing at 0-5 ℃, and removing solid impurities from a solid-liquid mixture obtained after low-temperature freezing crystallization in a solid-liquid separation device to obtain a liquid containing alpha-linolenic acid;
f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol or 95% methanol solution, adding liquid containing alpha-linolenic acid, wherein the inclusion agent is urea or thiourea, uniformly stirring for 120-fold for 150 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from mother liquor by using a suction filtration device after recrystallization to obtain mother liquor;
g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.
Preferably, the water content of the flax seeds is 4-5%, and the blank thickness is 0.3-0.5 mm.
The invention has the beneficial effects that:
the invention aims at the strong reducibility of alpha-linolenic acid, and kiwi fruit juice and citrus peel are added, and the kiwi fruit juice and the citrus peel have rich vitamin E. Vitamin E has strong oxidation resistance, is stable to heat, and is used for protecting alpha-linolenic acid from being damaged. In the preparation process of the citrus peel, a natural air drying way is adopted, so that the damage of high temperature to vitamin E in the citrus peel can be avoided.
The vitamin E not only has the function of protecting alpha-linolenic acid, but also can increase the flavor of the seasoning, has a certain health-care function, can effectively reduce the generation of wrinkles, reduce the oxygen consumption of cells, enable people to have better endurance, is helpful for relieving the conditions of leg cramps and hand and foot stiffness, improves lipid metabolism, prevents coronary heart disease, atherosclerosis and the like.
In addition, the added tea polyphenol has stronger antioxidation, and also has the aim of protecting alpha-linolenic acid from being damaged. The tea polyphenol has stable property and good heat resistance. Besides the antioxidation of the tea polyphenol, the tea polyphenol also has the bacteriostasis function and can play a role in corrosion prevention. The tea polyphenols also have antidotal and radioprotective effects, and can effectively prevent radioactive substances from invading bone marrow and rapidly discharge strontium 90 and cobalt 60 out of body.
In the preparation process, the temperature is controlled to be lower than 90 ℃, the alpha-linolenic acid can be prevented from being oxidized at high temperature, the added antioxidant substances are combined, the seasoning can be well fused, and the health care performance of the compound seasoning is improved.
The extraction of the alpha-linolenic acid breaks through the restriction of experimental conditions, the large-scale production can be carried out, the yield and the purity of the alpha-linolenic acid are not influenced, and the yield and the purity of the alpha-linolenic acid are improved to a certain extent compared with the existing large-scale production.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
A process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning comprises the following steps:
s1, material preparation: 30 parts of basic raw materials, 1 part of salt, 0.5 part of kiwi fruit juice, 15 parts of red oil, 3 parts of alpha-linolenic acid, 5 parts of orange peel and 1 part of tea polyphenol, wherein the basic raw materials comprise mushroom powder, pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5;
wherein the basic raw material is 120 meshes, the alpha-linolenic acid is extracted from the linseed, and the orange peel is naturally air-dried until the water content is 5%;
s2, raw material treatment: adding the basic raw materials into an oven, baking for 30 minutes by using soft fire, and taking out for later use; crushing citrus peel, and grinding with a grinder to obtain 150-mesh powder;
s3, heating the red oil to 65 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 3 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1 minute, adding the alpha-linolenic acid, and cooling to the normal temperature to obtain a mixture;
s4, the obtained mixture is subjected to microwave for 3min at normal temperature under the relative vacuum degree of-0.05 MPa, and is sealed and canned.
The preparation method of the alpha-linolenic acid comprises the following steps:
a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami with water content of 4% and blank thickness of 0.3 mm;
b. saponification and hydrolysis: mixing the linseed oil and a 7% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 7% KOH ethanol solution is 1:5, stirring and reacting at 55 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;
c. adjusting the pH: adjusting the pH value to 2 by using HCl to obtain an acidic mixture;
d. extraction and concentration: simultaneously adding a water phase and an organic phase into the acidic mixture for extraction, wherein the water phase is saturated saline water, the organic phase is ethyl acetate, obtaining an extracted organic phase, and concentrating the extracted organic phase;
e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is diethyl ether, crystallizing at 0 ℃, and removing solid impurities from a solid-liquid mixture subjected to low-temperature freezing crystallization in a solid-liquid separation device to obtain liquid containing alpha-linolenic acid;
f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol, adding a liquid containing alpha-linolenic acid, uniformly stirring the urea as the inclusion agent for 120 minutes, transferring the mixture to a low-temperature environment for gradient cooling recrystallization, and separating crystals from a mother solution by using a suction filtration device after recrystallization to obtain the mother solution;
g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.
Example 2
A process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning comprises the following steps:
the method comprises the following steps:
s1, material preparation: 40 parts of basic raw materials, 1.5 parts of salt, 0.7 part of kiwi fruit juice, 18 parts of red oil, 4 parts of alpha-linolenic acid, 7 parts of orange peel and 1.5 parts of tea polyphenol, wherein the basic raw materials comprise mushroom powder, Sichuan pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5;
wherein the basic raw material is 140 meshes, the alpha-linolenic acid is extracted from the linseed, and the orange peel is naturally air-dried until the water content is 7%;
s2, raw material treatment: adding the basic raw materials into an oven, baking for 35 minutes with soft fire, and taking out for later use; crushing citrus peel, and grinding with a grinder to obtain 170-mesh powder;
s3, heating the red oil to 68 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 4 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1.5 minutes, adding the alpha-linolenic acid, and cooling to the normal temperature to obtain a mixture;
s4, the obtained mixture is subjected to microwave treatment for 4min at normal temperature under the relative vacuum degree of-0.07 MPa, and is sealed and canned.
The preparation method of the alpha-linolenic acid comprises the following steps:
a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami with water content of 4.5% and blank thickness of 0.4 mm;
b. saponification and hydrolysis: mixing the linseed oil and 8% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 8% KOH ethanol solution is 1:5, stirring and reacting at 57 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;
c. adjusting the pH: adjusting the pH to 2.5 with HCl to obtain an acidic mixture;
d. extraction and concentration: simultaneously adding water phase and organic phase into the acidic mixture for extraction, wherein the water phase is saturated saline water, the organic phase is diethyl ether, obtaining extracted organic phase, and concentrating the extracted organic phase；
e. And (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is methyl tert-butyl ether, crystallizing at 3 ℃, and removing solid impurities from a solid-liquid mixture subjected to low-temperature freezing crystallization in a solid-liquid separation device to obtain liquid containing alpha-linolenic acid;
f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol, adding a liquid containing alpha-linolenic acid, uniformly stirring thiourea as the inclusion agent for 130 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from a mother solution by using a suction filtration device after recrystallization to obtain the mother solution;
g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.
Example 3
A process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning comprises the following steps:
s1, material preparation: 45 parts of basic raw materials, 2 parts of salt, 0.8 part of kiwi fruit juice, 20 parts of red oil, 5 parts of alpha-linolenic acid, 8 parts of orange peel and 2 parts of tea polyphenol, wherein the weight ratio of the basic raw materials, namely mushroom powder, pepper powder, cumin powder and hawthorn powder, is 3:1:1: 0.5;
wherein the basic raw material is 150 meshes, the alpha-linolenic acid is extracted from the linseed, and the orange peel is naturally air-dried until the water content is 8%;
s2, raw material treatment: adding the basic raw materials into an oven, baking for 40 minutes by using soft fire, and taking out for later use; crushing citrus peel, and grinding the crushed citrus peel into 180-mesh powder;
s3, heating the red oil to 70 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 5 minutes, adding the orange peel powder and the tea polyphenol, stirring for 2 minutes, adding the alpha-linolenic acid, and cooling to the normal temperature to obtain a mixture;
s4, the obtained mixture is subjected to microwave for 5min at normal temperature under the relative vacuum degree of-0.08 MPa, and is sealed and canned.
Preferably, the preparation method of the alpha-linolenic acid comprises the following steps:
a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami with water content of 5% and blank thickness of 0.5 mm;
b. saponification and hydrolysis: mixing the linseed oil and a 10% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 10% KOH ethanol solution is 1:5, stirring and reacting at 58 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;
c. adjusting the pH: adjusting pH to 3 with HCl to obtain an acidic mixture;
d. extraction and concentration: simultaneously adding an aqueous phase and an organic phase into the acidic mixture for extraction, wherein the aqueous phase is saturated saline solution, the organic phase is methyl acetate to obtain an extracted organic phase, and concentrating the extracted organic phase;
e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is cyclohexanone solution, crystallizing at 0 ℃, and removing solid impurities from a solid-liquid mixture subjected to low-temperature freezing crystallization in a solid-liquid separation device to obtain liquid containing alpha-linolenic acid;
f. packaging and removing impurities: completely dissolving an inclusion agent in a 95% methanol solution, adding a liquid containing alpha-linolenic acid, wherein the inclusion agent is urea or thiourea, uniformly stirring for 150 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from a mother solution by using a suction filtration device after recrystallization to obtain the mother solution;
g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.
Claims (4)
1. A process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning is characterized by comprising the following steps:
s1, material preparation: 30-45 parts of basic raw material, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol,
wherein the basic raw material is 120-150 meshes, the alpha-linolenic acid is extracted from the flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%;
s2, raw material treatment: adding the basic raw materials into an oven, baking for 30-40 minutes with soft fire, and taking out for later use;
crushing the orange peel, and then passing through a grinder to prepare 150-180-mesh powder;
s3, heating the red oil to 65-70 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 3-5 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1-2 minutes, adding the alpha-linolenic acid, and cooling to normal temperature to obtain a mixture;
s4, the obtained mixture is subjected to microwave for 3-5min at normal temperature and relative vacuum degree of-0.05-0.08 MPa, and is sealed and canned.
2. The process for extracting alpha-linolenic acid from sesame seeds to prepare the compound seasoning according to claim 1, wherein the basic raw materials comprise mushroom powder, pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5.
3. The process for extracting alpha-linolenic acid from flaxseed to prepare the compound seasoning according to claim 1, wherein the alpha-linolenic acid is prepared by the following steps:
a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami;
b. saponification and hydrolysis: mixing linseed oil and 7-10% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 7-10% KOH ethanol solution is 1:5, stirring and reacting at 55-58 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;
c. adjusting the pH: adjusting the pH value to 2-3 by using HCl to obtain an acidic mixture;
d. extraction and concentration: simultaneously adding an aqueous phase and an organic phase into the acidic mixture for extraction, wherein the aqueous phase is saturated saline solution, the organic phase is at least one of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, ethyl acetate, methyl acetate or petroleum ether to obtain an extracted organic phase, and concentrating the extracted organic phase;
e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is at least one solution of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, acetone, cyclohexanone or acetophenone, crystallizing at 0-5 ℃, and removing solid impurities from a solid-liquid mixture obtained after low-temperature freezing crystallization in a solid-liquid separation device to obtain a liquid containing alpha-linolenic acid;
f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol or 95% methanol solution, adding liquid containing alpha-linolenic acid, wherein the inclusion agent is urea or thiourea, uniformly stirring for 120-fold for 150 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from mother liquor by using a suction filtration device after recrystallization to obtain mother liquor;
g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.
4. The process for extracting alpha-linolenic acid from flax seeds to prepare the compound seasoning as claimed in claim 3, wherein the flax seeds contain 4-5% of water and have a blank thickness of 0.3-0.5 mm.
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