CN112042838A - Bamboo leaf flavone beverage and preparation method thereof - Google Patents
Bamboo leaf flavone beverage and preparation method thereof Download PDFInfo
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- CN112042838A CN112042838A CN202010982466.1A CN202010982466A CN112042838A CN 112042838 A CN112042838 A CN 112042838A CN 202010982466 A CN202010982466 A CN 202010982466A CN 112042838 A CN112042838 A CN 112042838A
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- flavone
- bamboo leaf
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- 229930003944 flavone Natural products 0.000 title claims abstract description 127
- 235000011949 flavones Nutrition 0.000 title claims abstract description 127
- 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 title claims abstract description 124
- 150000002212 flavone derivatives Chemical class 0.000 title claims abstract description 124
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 title claims abstract description 124
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 120
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 120
- 241001330002 Bambuseae Species 0.000 title claims abstract description 120
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 120
- 239000011425 bamboo Substances 0.000 title claims abstract description 120
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 96
- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 58
- 235000003570 Phyllostachys pubescens Nutrition 0.000 claims abstract description 58
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 229930003935 flavonoid Natural products 0.000 claims abstract description 26
- 150000002215 flavonoids Chemical class 0.000 claims abstract description 26
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 26
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 24
- 239000001259 polydextrose Substances 0.000 claims abstract description 24
- 229940035035 polydextrose Drugs 0.000 claims abstract description 24
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 21
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 20
- 239000006188 syrup Substances 0.000 claims abstract description 20
- 235000015197 apple juice Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000009924 canning Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 98
- 238000000605 extraction Methods 0.000 claims description 31
- 235000019441 ethanol Nutrition 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000010992 reflux Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001556 precipitation Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000002244 precipitate Substances 0.000 claims description 8
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 7
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 7
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 229960001462 sodium cyclamate Drugs 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 89
- 230000003078 antioxidant effect Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 241000745390 Lophatherum Species 0.000 description 3
- 238000002481 ethanol extraction Methods 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- 241000755540 Indocalamus Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- -1 bamboo leaf flavone Natural products 0.000 description 2
- GXANMBISFKBPEX-ARJAWSKDSA-N cis-3-hexenal Chemical compound CC\C=C/CC=O GXANMBISFKBPEX-ARJAWSKDSA-N 0.000 description 2
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 244000092524 Sinocalamus latiflorus Species 0.000 description 1
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 229940000406 drug candidate Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003810 ethyl acetate extraction Methods 0.000 description 1
- 239000003777 experimental drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- GXANMBISFKBPEX-UHFFFAOYSA-N hex-3c-enal Natural products CCC=CCC=O GXANMBISFKBPEX-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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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- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of beverages, and particularly relates to a bamboo leaf flavone beverage and a preparation method thereof. The bamboo leaf flavone beverage comprises 10-20 parts of a bamboo leaf flavone extracting solution with the mass fraction of more than 50%, 20-40 parts of double-peeled apple juice, 3-5 parts of lemon concentrated juice and 40-60 parts of water; the phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage. Mixing fructose-glucose syrup and polydextrose, stirring in 80 deg.C hot water for 10min until completely dissolved to obtain a first solution, sequentially adding apple juice, concentrated lemon juice, and folium Bambusae flavone extractive solution, stirring to obtain a second solution, adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain folium Bambusae flavone beverage. The bamboo leaf flavonoid extract beverage has the beneficial effects of resisting aging and fatigue at the lowest cost.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a bamboo leaf flavone beverage and a preparation method thereof.
Background
The bamboo leaf flavone is usually the bamboo leaf flavone and the bamboo leaf flavone, the bamboo leaf and the bamboo leaf are easily mixed Chinese medicines, the bamboo leaf or the bamboo leaf used in the prescription before the Ming Dynasty refers to the leaf of the gramineous plant, namely the common lophatherum herb or the bitter bamboo, the bamboo leaf and the bamboo leaf are distinguished after the Ming Dynasty, the common lophatherum herb is listed in compendium of materia Medica, and the shape discussion of the common lophatherum herb is the dry stem leaf of the gramineous plant, namely.
The requirements of people on oxidation resistance, free radical removal, aging resistance and radiation resistance are stronger due to the improvement of the living environment of people at present; meanwhile, the reasonable use of the bacteriostatic agent is also required in the food industrialization process, and the bamboo leaf natural product, namely bamboo leaf flavone, has the bacteriostatic function and can be applied to the food industry.
The bamboo leaves are found to contain active polysaccharides. The total sugar content of 9 kinds of bamboo leaves is 22.48-27.62%, wherein the water-soluble sugar content is 8.41-14.46%, and the polysaccharide content is 10.48-17.71%. The sweet bamboo leaves with the highest total sugar content and the red-shell bamboo leaves with the highest water-soluble polysaccharide content are used. Chromatographic study of water-soluble Indocalamus bamboo polysaccharide such as Tyrophora ovata shows that the water-soluble Indocalamus bamboo polysaccharide consists of rhamnose 14%, mannose 12%, galactose 13%, glucose 8%, fucose 53% and 5 kinds of monosaccharide.
Research results show that aromatic components in the bamboo leaves mainly comprise aldehyde, alcohol, furan and ketone, oxygen-containing compounds with medium chain length of C5-C8 are dominant, and are the material basis of bamboo leaf faint scent, wherein (E) -2-hexenal, (Z) -3-hexenal, 2-ethylfuran ethylene, acetaldehyde and the like play a key role.
In the patent publication No. CN110050925A, a functional beverage containing bamboo leaf flavonoids for regulating intestinal micro-ecology is disclosed, wherein oligosaccharide and bamboo leaf flavonoids are prepared, but the content of the bamboo leaf flavonoids is low, and functional polysaccharides are required to be added to provide the beverage with a health-care function, and the adopted bamboo leaf flavonoids are subjected to an enzymolysis method, so that the cost is high, and the precipitation of flavonoids is accelerated by performing a high-temperature enzyme deactivation step in the extraction process, which causes loss by filtration.
Disclosure of Invention
Technical problem to be solved
In view of the above disadvantages and shortcomings of the prior art, the present invention provides a bamboo leaf flavone beverage, which solves the technical problems of high cost and prevention of flavone oxidation of bamboo leaf flavone beverage;
correspondingly, the invention also provides a preparation method of the low-cost high-content bamboo leaf flavone extract beverage.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
in a first aspect, an embodiment of the present invention provides a bamboo leaf flavonoid beverage, which includes the following components in parts by weight: 10-20 parts of a phyllostachys pubescens leaf flavone extract with the mass fraction of more than 50%, 20-40 parts of a double-peeling apple juice, 3-5 parts of a lemon concentrated juice and 40-60 parts of water;
the phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage.
Optionally, the composition further comprises one or a combination of more than two of the following components in parts by weight: 10-15 parts of polydextrose, 1-5 parts of high fructose corn syrup, 1-2 parts of vitamin C, 0.1-0.2 part of sodium cyclamate, 0.8-0.9 part of acesulfame potassium, 1-2 parts of ethyl maltol and 0.1-0.2 part of high-temperature resistant mint essence.
In a second aspect, the invention provides a method for preparing a bamboo leaf flavonoid beverage, which comprises the following steps:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
Optionally, it comprises the following sub-steps: preparing a phyllostachys pubescens flavone extracting solution,
s21, adding water 15-20 times the weight of the un-crushed dried bamboo leaves into the un-crushed dried bamboo leaves, heating to 60-80 ℃, performing reflux extraction for 0.5-1.5 hours, and filtering to obtain a first extracting solution and first medicine residues;
s22, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1: 10-20, heating to 60-80 ℃, carrying out second reflux extraction for 0.5-1.5 hours, and filtering to obtain a second extraction solution of second decoction dregs;
s23, mixing the first extract and the second extract, concentrating by a vacuum concentrator with the vacuum degree of 0.08mPa, and obtaining a concentrated solution with the same weight as the added dry phyllostachys pubescens leaves;
s24 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, refrigerating for 12-48 h, filtering to remove precipitates, and removing the ethyl alcohol through reduced pressure concentration to obtain a bamboo leaf flavone extracting solution;
s25 spray drying the obtained bamboo leaf flavone extract to obtain the bamboo leaf flavone extract.
Optionally, eluting the obtained second decoction dregs with 30% ethanol for 10-20 min to obtain a third extracting solution; in step S24, the third extract and the concentrated solution thus obtained are mixed, and then, absolute ethyl alcohol is added thereto and the mixture is allowed to stand.
Optionally, in step S24, the adding speed of the absolute ethanol is 8 times/h of the concentrated solution, the adding volume of the absolute ethanol is 1.5 to 2.5 times of the volume of the concentrated solution, and the stirring speed after the addition of the absolute ethanol is 120 rpm.
(III) advantageous effects
The invention has the beneficial effects that: according to the preparation method of the bamboo leaf flavone extract beverage, due to the combination of the bamboo leaf flavone extracting solution, the double-peeling apple juice and the lemon juice, oxidation of antioxidant substances such as the bamboo leaf flavone and the apple juice can be prevented to the maximum extent, and the bamboo leaf flavone extract beverage has anti-aging and anti-fatigue effects at the lowest cost.
The phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percent, and can coat the phyllostachys pubescens flavone to reduce the oxidation of the phyllostachys pubescens flavone and apple juice and improve the nutritional value of the bamboo leaf flavone extract beverage.
In the preparation method, the precipitation of the fructose-glucose syrup and the polydextrose can be reduced by heating and dissolving the fructose-glucose syrup and the polydextrose, and the double-de-apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract are sequentially added on the basis of the mixed solution of the fructose-glucose syrup and the polydextrose, so that the mixed solution of the fructose-glucose syrup and the polydextrose gradually forms particles with the components of the mixed solution, the key components are protected, and the damage to the key components in the processing process is reduced.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
The bamboo leaf flavone beverage provided by the embodiment of the invention comprises the following components in parts by weight: 10-20 parts of a phyllostachys pubescens leaf flavone extract with the mass fraction of more than 50%, 20-40 parts of a double-peeling apple juice, 3-5 parts of a lemon concentrated juice and 40-60 parts of water; the phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage.
The bamboo leaf flavonoid extract beverage can prevent oxidation of antioxidant substances such as bamboo leaf flavonoid and apple juice to the maximum extent by combining the bamboo leaf flavonoid extracting solution, the double-peeling apple juice and the lemon juice, and has the effects of resisting aging and fatigue at the lowest cost.
In order to improve the shelf life and the mouthfeel of the bamboo leaf flavone beverage, the invention also comprises one or the combination of more than two of the following components in parts by weight: 10-15 parts of polydextrose, 1-5 parts of high fructose corn syrup, 1-2 parts of vitamin C, 0.1-0.2 part of sodium cyclamate, 0.8-0.9 part of acesulfame potassium, 1-2 parts of ethyl maltol and 0.1-0.2 part of high-temperature resistant mint essence.
The invention relates to a low-cost preparation method of bamboo leaf flavone extract beverage, and the obtained beverage has higher content of bamboo leaf flavone.
The preparation method comprises the following steps:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
The mint essence is high-temperature resistant mint essence, and the common mint essence has unstable fragrance due to the effect of high temperature caused by sterilization. Although trace amount of precipitate can be caused in the phyllostachys pubescens flavone extract in the high-temperature sterilization process, the polysaccharide, the fructose-glucose syrup and the polydextrose in the phyllostachys pubescens flavone extract are protected, and the influence of high temperature on the whole flavor is not obvious.
One of the key points in the preparation method is that the antioxidant substances can be protected to the maximum extent in step S2.
The invention provides the following method for extracting the phyllostachys pubescens leaves, which is used for extracting the flavone extract from the phyllostachys pubescens leaves at lower cost to ensure that the flavone reaches higher yield and comprises the following substeps: preparing a phyllostachys pubescens flavone extracting solution,
s21, adding water 15-20 times the weight of the un-crushed dried bamboo leaves into the un-crushed dried bamboo leaves, heating to 60-80 ℃, performing reflux extraction for 0.5-1.5 hours, and filtering to obtain a first extracting solution and first medicine residues;
s22, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1: 10-20, heating to 60-80 ℃, carrying out second reflux extraction for 0.5-1.5 hours, and filtering to obtain a second extraction solution of second decoction dregs;
s23, mixing the first extract and the second extract, concentrating by a vacuum concentrator with the vacuum degree of 0.08mPa, and obtaining a concentrated solution with the same weight as the added dry phyllostachys pubescens leaves;
s24 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, refrigerating for 12-48 h, filtering to remove precipitates, and removing the ethyl alcohol through reduced pressure concentration to obtain a bamboo leaf flavone extracting solution;
s25 spray drying the obtained bamboo leaf flavone extract to obtain the bamboo leaf flavone extract.
Wherein, the water extraction method is adopted to obtain most of water-soluble phyllostachys pubescens leaf flavone, and the yield is higher and is more than 78 percent. Wherein the heating temperature is controlled to be 60-80 ℃ in the hot water leaching process, and the purpose is to prevent the precipitation of flavonoids in the phyllostachys pubescens leaves. Tests show that the invention can obtain higher yield by only using a hot water extraction method, the yield is higher than 78 percent, and the extraction cost is minimized. The bamboo leaf flavone extracting solution prepared by the invention is used in the bamboo leaf flavone beverage, and compared with other methods such as an ethanol elution method and an ethanol extraction method, the antioxidant capacity of the prepared beverage is remarkably stronger.
The selected moso bamboo leaves have light green or yellow green surfaces, no browning, no mildew and fragrant smell of bamboo leaves.
And (3) harvesting time period: month 11 is optimal from month 10 of the year to month 3 of the last year.
Harvesting the growth years of the bamboo leaves: the bamboo leaves grow once every two years, so the cooked bamboo leaves are produced after two years of harvesting.
The content of total flavonoids is as follows: 2.12% (measured value of flavone of experimental drug)
Moisture content: less than or equal to 13 percent (according to the second method of Chinese pharmacopoeia general rule 0832)
Total ash content: less than or equal to 11 percent (according to Chinese pharmacopoeia general rule 2302)
In order to have higher yield at the lowest cost, the method also comprises the following steps: eluting the obtained second decoction dregs with 30% ethanol for 10-20 min to obtain a third extracting solution; in step S24, the third extract and the concentrated solution thus obtained are mixed, and then, absolute ethyl alcohol is added thereto and the mixture is allowed to stand.
In order to ensure the best alcohol precipitation effect, the speed of adding the absolute ethyl alcohol is controlled to be 8 times/h of the concentrated solution, the volume of adding the absolute ethyl alcohol is 1.5-2.5 times of the volume of the concentrated solution, and the stirring speed after adding the absolute ethyl alcohol is 120 rpm.
The invention provides a bamboo leaf flavone extract obtained by a preparation method of the bamboo leaf flavone extract.
Drying the phyllostachys pubescens flavone extract to obtain dry paste powder: concentrating the bamboo leaf flavone extract to a solution with higher concentration, and performing spray drying to obtain dry extract powder.
The specific embodiment is as follows:
collecting bamboo leaf flavone extractive solution prepared from 200g dried Phyllostachys Pubescens with density of 1.01g/ml, concentrating to 375ml solution with density of 1.03g/ml, and spray drying to obtain 8g dry extract powder.
Centrifuging the phyllostachys pubescens flavone extract to obtain supernatant:
collecting bamboo leaf flavone extractive solution 500ml (density 1.01g/ml), standing for 12 hr, centrifuging (rotation speed 4000r/min), and processing for 10 min. Obtaining the supernatant.
And (3) ethyl acetate extraction: extracting 1133ml (density 1.01g/ml) (converted into 200g) of bamboo leaf flavone extract with equal volume of ethyl acetate twice, combining the two extracts, and concentrating under reduced pressure to dryness. And finally obtaining 1.3g of oily matter, dissolving the oily matter with ethanol to a constant volume of 25ml, continuously extracting the water layer with n-butanol of the same volume twice, combining the two extraction solutions, and concentrating the extraction solution under reduced pressure to dryness to finally obtain 1.9g of oily matter.
Taking 1133ml (density 1.01g/ml) of bamboo leaf flavone extract (the amount is 200g by conversion), loading the extract to a 250ml AB-8 macroporous resin column, eluting with 3BV water after loading, then eluting with 750ml 30% ethanol, then eluting with 750ml 60% ethanol, and respectively concentrating under reduced pressure to dry to obtain 2.7g of 30% ethanol eluate.
N-butanol extraction: extracting 1133ml (density 1.01g/ml) (converted into 200g) of bamboo leaf flavone extract with equal volume of water saturated n-butanol twice, mixing the two extractive solutions, and concentrating under reduced pressure to dry. Finally, 2.3g of oil was obtained.
The invention also provides application of the phyllostachys pubescens leaf flavone extract in the beverage.
In order to better understand the above technical solutions, exemplary embodiments of the present invention will be described in more detail below. While the following shows exemplary embodiments of the invention, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
The preparation method of the phyllostachys pubescens leaf flavone extract comprises the following steps:
s1 adding 20 times of water into un-pulverized dried folium Bambusae, heating to 70 deg.C, reflux extracting for 0.5 hr, and filtering to obtain first extractive solution and first residue;
s2, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1: 20, heating to 70 ℃, carrying out second reflux extraction for 0.5 hour, and filtering to obtain a second extraction solution of second decoction dregs;
s3, mixing the first extract and the second extract, concentrating by a vacuum concentrator at 60 ℃ and under the vacuum degree of 0.08mPa to obtain a concentrated solution, wherein the weight of the concentrated solution is the same as that of the added dried phyllostachys pubescens leaves;
s4 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, wherein the adding speed of the absolute ethyl alcohol is 8 times of the volume of the concentrated solution per hour, the adding volume of the absolute ethyl alcohol is 2.5 times of the volume of the concentrated solution, and the stirring speed after the absolute ethyl alcohol is added is 120 rpm; adding anhydrous ethanol, refrigerating for 30 hr, filtering to remove precipitate, and concentrating under reduced pressure to remove ethanol to obtain folium Bambusae flavone extract.
In this embodiment, the yield of the bamboo leaf flavone obtained by extracting the first extract is 78.5%, the yield of the second extract is 11%, and the yield of the bamboo leaf flavone in the bamboo leaf flavone extract is 77.7%.
Example 2
The preparation method of the phyllostachys pubescens leaf flavone extract comprises the following steps:
s1 adding 15 times of water into un-pulverized dried folium Bambusae, heating to 80 deg.C, reflux extracting for 1 hr, and filtering to obtain first extractive solution and first residue;
s2, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1: 10, heating to 80 ℃, carrying out reflux extraction for the second time for 1 hour, and filtering to obtain a second extraction solution of the second decoction dregs;
s3, mixing the first extract and the second extract, concentrating by a vacuum concentrator at 50 ℃ and under the vacuum degree of 0.08mPa to obtain a concentrated solution, wherein the weight of the concentrated solution is the same as that of the added dried phyllostachys pubescens leaves;
s4 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, wherein the adding speed of the absolute ethyl alcohol is 8 times of the volume of the concentrated solution per hour, the adding volume of the absolute ethyl alcohol is 1.5 times of the volume of the concentrated solution, and the stirring speed after the absolute ethyl alcohol is added is 120 rpm; adding anhydrous ethanol, refrigerating for 48 hr, filtering to remove precipitate, and concentrating under reduced pressure to remove ethanol to obtain folium Bambusae flavone extract.
In this embodiment, the yield of the bamboo leaf flavone obtained by extracting the first extract is 81.0%, and the yield of the second extract is 9.6%; the yield of the bamboo leaf flavone in the bamboo leaf flavone extracting solution is 83.3 percent.
Example 3
The preparation method of the phyllostachys pubescens leaf flavone extract comprises the following steps:
s1 adding 18 times of water into un-pulverized dried folium Bambusae, heating to 60 deg.C, reflux extracting for 1.5 hr, and filtering to obtain first extractive solution and first residue;
s2, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1:15, heating to 60 ℃, carrying out secondary reflux extraction for 5-1.5 hours, and filtering to obtain a second extraction solution of the second decoction dregs;
s3, mixing the first extract and the second extract, concentrating by a vacuum concentrator at a vacuum degree of 0.08mPa and a concentration temperature of 45 ℃ to obtain a concentrated solution with the same weight as the added dry bamboo leaves;
s4 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, wherein the adding speed of the absolute ethyl alcohol is 8 times of the volume of the concentrated solution per hour, the adding volume of the absolute ethyl alcohol is 2 times of the volume of the concentrated solution, and the stirring speed after the absolute ethyl alcohol is added is 120 rpm; adding anhydrous ethanol, refrigerating for 12 hr, filtering to remove precipitate, and concentrating under reduced pressure to remove ethanol to obtain folium Bambusae flavone extract.
In this embodiment, the yield of the bamboo leaf flavone obtained by extracting the first extract is 72.9%, the yield of the second extract is 8%, and the yield of the bamboo leaf flavone in the bamboo leaf flavone extract is 75.7%.
Example 4
The preparation method of the phyllostachys pubescens leaf flavone extract comprises the following steps:
s1, adding water into un-crushed dried bamboo leaves according to the material-liquid ratio of 1: 20, heating to 80 ℃, performing reflux extraction for 1 hour, and filtering to obtain a first extracting solution and first medicine residues;
s2, continuously adding water into the first medicine residue according to the material-liquid ratio of 1: 20, heating to 80 ℃, carrying out reflux extraction for the second time for 1 hour, and filtering to obtain a second extracting solution of the second medicine residue;
s3, mixing the first extract and the second extract, concentrating by a vacuum concentrator at 50 ℃ and under the vacuum degree of 0.08mPa to obtain a concentrated solution, wherein the weight of the concentrated solution is the same as that of the added dried phyllostachys pubescens leaves;
s4 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, wherein the adding speed of the absolute ethyl alcohol is 8 times of the volume of the concentrated solution per hour, the adding volume of the absolute ethyl alcohol is 2.5 times of the volume of the concentrated solution, and the stirring speed after the absolute ethyl alcohol is added is 120 rpm; adding anhydrous ethanol, refrigerating for 30 hr, filtering to remove precipitate, and concentrating under reduced pressure to remove ethanol to obtain folium Bambusae flavone extract.
In this embodiment, the yield of bamboo leaf flavone obtained by extracting the first extract is 84.2%, and the yield of the second extract is 11.52%; the yield of the bamboo leaf flavone in the bamboo leaf flavone extracting solution is 86.3 percent.
Example 5
The other points are different from example 4 in that:
eluting the second residue with 30% ethanol for 20min to obtain third extractive solution, mixing the third extractive solution and the concentrated solution in step S4, adding anhydrous ethanol, and standing.
In this example, the yield of bamboo leaf flavonoids in the bamboo leaf flavonoid extract is 92.3%, wherein the content of fat-soluble flavonoids is 15% of the total flavonoids content.
Example 6
The other points are different from example 4 in that:
eluting the second residue with 30% ethanol for 10min to obtain third extractive solution, mixing the third extractive solution and the concentrated solution in step S4, adding anhydrous ethanol, and standing.
In this example, the yield of bamboo leaf flavonoids in the bamboo leaf flavonoid extract is 89.8%, wherein the content of fat-soluble flavonoids is 8% of the total flavonoids content.
Example 7
The bamboo leaf flavone beverage is prepared from the following components in parts by weight: 16 parts of phyllostachys pubescens flavone extract with the mass fraction of more than 50%, 20 parts of double-peeling apple juice, 4 parts of lemon concentrated juice, 13 parts of polydextrose, 1 part of fructose-glucose syrup and 50 parts of water; the phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage.
The preparation method comprises the following steps:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
Wherein the phyllostachys pubescens flavone extract is the bamboo leaf flavone extract prepared in example 4.
Example 8
The bamboo leaf flavone beverage is prepared from the following components in parts by weight: 20 parts of a phyllostachys pubescens leaf flavone extracting solution with the mass fraction of more than 50%, 30 parts of a double-peeling apple juice, 3 parts of a lemon concentrated juice, 60 parts of water, 13 parts of polydextrose and 1 part of fructose syrup, wherein the phyllostachys pubescens leaf flavone extracting solution also comprises 5-7% of phyllostachys pubescens leaf polysaccharide.
The preparation method comprises the following steps:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding the flavor-removed food additive to the third solution: VC, sodium cyclamate, acesulfame potassium and ethyl maltol are stirred and dissolved;
s4 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
Wherein the phyllostachys pubescens flavone extract is the bamboo leaf flavone extract prepared in example 4.
Example 9
The bamboo leaf flavone beverage is prepared from the following components in parts by weight: 10 parts of phyllostachys pubescens flavone extract with the mass fraction of more than 50%, 40 parts of double-peeling apple juice, 5 parts of lemon concentrated juice, 40 parts of water, 15 parts of polydextrose, 5 parts of fructose-glucose syrup, 2 parts of vitamin C, 0.1 part of sodium cyclamate, 0.9 part of acesulfame potassium, 2 parts of ethyl maltol and 0.1 part of high-temperature-resistant mint essence. The phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage.
The preparation method comprises the following steps:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding the flavor-removed food additive to the third solution: VC, sodium cyclamate, acesulfame potassium and ethyl maltol are stirred and dissolved;
s4 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
Wherein the phyllostachys pubescens flavone extract is the bamboo leaf flavone extract prepared in example 4.
Comparative example 1
The other point is the same as example 7 except that the bamboo leaf flavone extract used was prepared in the same manner as in example 5.
Comparative example 2
The other example is the same as example 7, except that the bamboo leaf flavone extract used was obtained by ethanol extraction.
The test shows that: the beverage obtained in example 9 has a remarkably stronger antioxidant effect than those of examples 7 and 8.
Comparing example 7 with comparative examples 1 and 2, the beverage obtained in comparative example 1 has a stronger antioxidant effect than example 7, but the flavor effect is inferior to example 7, and the overall taste of the beverage may be adversely affected by excessive bamboo leaf flavor substances.
The beverage obtained in example 7 had a stronger antioxidant effect than comparative example 2, and the flavor was significantly superior to that of comparative example 2.
Experimental data
(1) The bamboo leaf flavone is extracted by a hot water method, and orthogonal tests are carried out on factors such as extraction time, feed liquid mass-volume ratio, extraction temperature and the like which influence the extraction rate, and the results are shown in table 1.
TABLE 1 Quadrature experiment and results of bamboo leaf flavonoid extracted with hot water
The flavone content in table 1 is the flavone content in the first extract. The magnitude of the range R value in Table 1 shows that the main action and the secondary action of each factor are B > C > A; the optimum condition for extracting bamboo leaf flavone with hot water is A2B3C1, wherein the extraction time is 60min, the material-liquid ratio is 1: 20, and the extraction temperature is 80 deg.C. The later-stage process and energy consumption are considered, the ratio of the material to the liquid is 1:15, and the later-stage concentration is convenient.
(1) Comparison of yields of flavones extracted by different solvents
The following water extraction time is 40min, and the 30% ethanol extraction time is also 40 min.
Data as shown in table 2 were obtained:
table 2: comparison of yields of flavones extracted by different solvents
As can be seen from the data in Table 2, the water extraction yield was about 80% of the alcohol extraction yield of 30% when comparing the extraction yields of flavones with pure water and 30% ethanol solvent. Therefore, water is a solvent with good extraction performance for bamboo leaf flavone, and is a cheap and clean extraction solvent.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. The bamboo leaf flavone beverage is characterized by comprising the following components in parts by weight: 10-20 parts of a phyllostachys pubescens leaf flavone extract with the mass fraction of more than 50%, 20-40 parts of a double-peeling apple juice, 3-5 parts of a lemon concentrated juice and 40-60 parts of water;
the phyllostachys pubescens flavone extract also contains 5-7% of phyllostachys pubescens polysaccharide by mass percentage.
2. The bamboo leaf flavonoid beverage according to claim 1, further comprising one or a combination of two or more of the following components in parts by weight: 10-15 parts of polydextrose, 1-5 parts of high fructose corn syrup, 1-2 parts of vitamin C, 0.1-0.2 part of sodium cyclamate, 0.8-0.9 part of acesulfame potassium, 1-2 parts of ethyl maltol and 0.1-0.2 part of high-temperature resistant mint essence.
3. A method for preparing a bamboo leaf flavonoid beverage according to claim 1, characterized by comprising the steps of:
s1, mixing the fructose-glucose syrup and the polydextrose, and stirring for 10min in hot water at 80 ℃ until the fructose-glucose syrup and the polydextrose are completely dissolved to obtain a first solution;
s2 adding the double-peeling apple juice, the lemon concentrated juice and the phyllostachys pubescens flavone extract into the first solution in sequence, and stirring uniformly to obtain a second solution.
S3 adding high temperature resistant herba Menthae essence, sterilizing, and canning to obtain bamboo leaf flavone beverage.
4. The method for preparing a bamboo leaf flavonoid beverage according to claim 3, comprising the substeps of: preparing a phyllostachys pubescens flavone extracting solution,
s21, adding water 15-20 times the weight of the un-crushed dried bamboo leaves into the un-crushed dried bamboo leaves, heating to 60-80 ℃, performing reflux extraction for 0.5-1.5 hours, and filtering to obtain a first extracting solution and first medicine residues;
s22, continuously adding water into the first decoction dregs according to the material-liquid ratio of 1: 10-20, heating to 60-80 ℃, carrying out second reflux extraction for 0.5-1.5 hours, and filtering to obtain a second extraction solution of second decoction dregs;
s23, mixing the first extract and the second extract, concentrating by a vacuum concentrator with the vacuum degree of 0.08mPa, and obtaining a concentrated solution with the same weight as the added dry phyllostachys pubescens leaves;
s24 alcohol precipitation: adding absolute ethyl alcohol into the obtained concentrated solution, standing, refrigerating for 12-48 h, filtering to remove precipitates, and removing the ethyl alcohol through reduced pressure concentration to obtain a bamboo leaf flavone extracting solution;
s25 spray drying the obtained bamboo leaf flavone extract to obtain the bamboo leaf flavone extract.
5. The method for producing a bamboo leaf flavonoid beverage according to claim 4, wherein: eluting the obtained second decoction dregs with 30% ethanol for 10-20 min to obtain a third extracting solution; in step S24, the third extract and the concentrated solution thus obtained are mixed, and then, absolute ethyl alcohol is added thereto and the mixture is allowed to stand.
6. The method for preparing a flavone extract from bamboo leaves as claimed in claim 4, wherein the flavone extract from bamboo leaves comprises: in step S24, the speed of adding the absolute ethyl alcohol is 8 times/h of the volume of the concentrated solution, the volume of adding the absolute ethyl alcohol is 1.5-2.5 times of the volume of the concentrated solution, and the stirring speed after adding the absolute ethyl alcohol is 120 rpm.
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Application publication date: 20201208 |