CN112089037A - 一种制备富含a型原花青素的浆果制品的方法 - Google Patents
一种制备富含a型原花青素的浆果制品的方法 Download PDFInfo
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Abstract
本发明公开了一种制备富含A型原花青素的浆果制品的方法,属于食品技术领域。所述方法是以富含B型原花青素浆果为原料,向浆果中加入表儿茶素,在pH为2.5~4.0、60~110℃无氧条件下经加成反应制备得到A型原花青素。本发明以蓝靛果、黑果腺肋花楸、黑枸杞、葡萄等不含有A型花青素的浆果为原料,优化、控制加工过程工艺参数,促使其中含有的B型花青素转化为A型,使其中积累的A型原花青素(花色苷‑表儿茶素二聚体)含量达到0.5mg/g(干重)以上,之后再进行常规果酱、果汁粉、浓缩果汁加工中所采用的分离、浓缩、干燥等操作,以此来获得A型原花青素含量的浆果制品。
Description
技术领域
本发明涉及一种制备富含A型原花青素的浆果制品的方法,属于食品加工工艺与参数控制技术领域。
背景技术
原花青素(Proanthocyanidins简称PACs),又称缩合单宁(condensed tannins,CTs),是一类通过植物类黄酮次生代谢途径合成的聚多酚类化合物。研究发现,新鲜浆果如蓝靛果、黑果腺肋花楸(不老莓、野樱莓)、黑枸杞、葡萄中的原花青素仅以B型结合的形式(C4-C6或C4-C8连接)存在,而蔓越莓中所含原花青素为A型结构,分子间以C4-C6或C4-C8连接外,同时以C2-O-C7相连接。与原花青素A/B型结构相对应的是,A型原花青素能够通过抑制大肠杆菌甚至是多药耐药细菌在尿道组织的粘膜壁上的粘附作用,呈现预防复发性尿路感染的功能;与之相对,蓝靛果、黑果腺肋花楸、黑枸杞、葡萄等浆果中常见的B型原花青素没有任何抗细菌黏附活性。因此,亟需一种能够将B型原花青素转化为更具有健康活性的A型原花青素的方法。
发明内容
本发明的目的在于建立含花色苷浆果制品加工过程中促使原料中的部分花色苷由B型转变为A型,使产品中A型原花青素(花色苷-表儿茶素二聚体)含量达到0.5mg/g(干重)以上的浆果制品的工艺参数及控制范围,以提高普通食品原料中功效成分的含量,用作普通食品配料、功能性食品原料或膳食增补剂原料。
本发明提供了一种制备花色苷-表儿茶素二聚体的方法,所述方法是以花色苷和表儿茶素为原料,在pH为2.5~4.0的无氧条件下经加成反应制备得到花色苷-表儿茶素二聚体。
在本发明的一种实施方式中,所述花色苷-表儿茶素二聚体包括矢车菊素-3-葡萄糖苷-表儿茶素二聚体、矢车菊素-3-半乳糖苷-表儿茶素、矮牵牛素-3-[6-(4-对香豆酰-鼠李糖基)-葡萄糖苷]-5-葡萄糖苷-表儿茶素、锦葵色素-3-葡萄糖苷-表儿茶素、飞燕草素-3-葡萄糖苷-表儿茶素、矮牵牛素-3-葡萄糖苷-表儿茶素或芍药色素-3-葡萄糖苷-表儿茶素。
在本发明的一种实施方式中,所述花色苷和表儿茶素的摩尔比为1:(0.5~2)。
在本发明的一种实施方式中,反应温度为50~120℃,反应时间为15~120min。
在本发明的一种实施方式中,优选地,反应温度为90-120℃,反应时间为15-90min。
本发明提供了一种由B型原花青素转化为A型原花青素的方法,所述方法是向B型原花青素中添加表儿茶素,在pH值为2.5~4.0的无氧条件下经加成反应制备得到A型原花青素。
本发明提供了一种制备富含A型原花青素的浆果制品的方法,所述方法是以富含B型原花青素浆果为原料,向浆果中加入表儿茶素,在pH值为2.5~4.0的无氧条件下经加成反应制备得到A型原花青素。
在本发明的一种实施方式中,所述B型原花青素浆果包括蓝靛果、黑果腺肋花楸、黑枸杞和葡萄中的一种或多种。
在本发明的一种实施方式中,所述方法包括以下步骤:
1)原料筛选:选用富含花色苷,果形完整,成熟度较高的浆果,去除软烂、霉变部位及不可食用部分,清洗干净,打浆,分离皮渣和种籽;
2)果胶酶水解:调整料液温度到40~55℃、体系pH3.5,添加果胶酶进行酶解,果胶酶的添加量为1500~3000U/L料液,搅拌处理30~60min;
3)加入3.0~7.0mg/g的表儿茶素,调整体系pH到2.5~4.0、温度为50~120℃,无氧的条件下处理15~120min,使其中积累的A型原花青素(花色苷-表儿茶素二聚体)含量不少于0.5mg/g(干重)。
在本发明的一种实施方式中,所述浆果制品包括果酱、果汁粉或浓缩汁产品;
处理后的产品可以直接食用,可以与其他可食原料一同食用;
或者将处理后的产品经真空浓缩至固形物含量34-38Brix,获得含有A型原花青素(花色苷-表儿茶素二聚体)的果酱产品;
或者将处理后的产品继续过滤、喷雾干燥得到果汁粉;
或者将处理后的产品继续过滤、浓缩清液至固形物含量为45Brix,得到浓缩汁产品。
本发明提供了一种应用上述方法制备得到的富含A型原花青素的浆果制品。
在本发明的一种实施方式中,所述浆果制品中A型原花青素含量不少于0.5mg/g(干重)。
本发明还提供了一种含有上述浆果制品的食品配料、功能性食品原料、功能性食品或膳食增补剂。
本发明的有益效果:
本发明以蓝靛果、黑果腺肋花楸、黑枸杞、葡萄等不含有A型花青素的浆果为原料,优化、控制加工过程工艺参数,促使其中含有的B型花青素转化为A型:优选同品种浆果中高花色苷含量的原料制备果浆后,体系中加入3.0~7.0mg/g的表儿茶素,调体系pH到3.0~3.5,然后在温度为100~110℃、无氧的条件下处理30~60min,使其中积累的A型原花青素(花色苷-表儿茶素二聚体)含量达到0.5mg/g(干重)以上,之后再进行常规果酱、果汁粉、浓缩果汁加工中所采用的分离、浓缩、干燥等操作,以此来获得A型原花青素含量的浆果制品。
附图说明
图1为花色苷与表儿茶素的反应过程。
图2为矢车菊素-3-葡萄糖苷-表儿茶素的质谱图。
图3为矢车菊素-3-半乳糖苷-表儿茶素的质谱图。
图4为矮牵牛素-3-[6-(4-对香豆酰-鼠李糖基)-葡萄糖苷]-5-葡萄糖苷-表儿茶素的质谱图。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
1、A型原花青素组分含量测定方法:采用超高压液相色谱-质谱(UPLC-Q-TOF-MS)监测处理过程中A型原花青素组分(以A型矢车菊素-3-葡萄糖苷-表儿茶素、矢车菊素-3-半乳糖苷-表儿茶素、矮牵牛素-3-[6-(4-对香豆酰-鼠李糖基)-葡萄糖苷]-5-葡萄糖苷-表儿茶素、锦葵色素-3-葡萄糖苷-表儿茶素四种组分之和表示);所述A型原花青素组分测定方法:
称取适量样品,研磨粉碎,按1:10加入无水甲醇室温下提取约4h后过滤,分离得到滤液。用凝胶吸附法对处理混合物中的样品进行了纯化。将样品装载在Sephadex LH-20填充柱上。用30%甲醇/水(v/v)和80%丙酮/水(v/v)依次洗脱凝胶。将80%丙酮/水(v/v)部分在真空下蒸发至干燥。加入甲醇配成适当浓度的溶液供检测。用液相色谱仪在280nm处检测各A型原花青素含量。液相条件:色谱柱:C18柱(5μm,250mm×4.6mm);色谱分离采用梯度洗脱,A相:0.1%甲酸,B相:0.1%甲酸-乙腈/水(50/50),0到20min内B相由20%变为60%;流速为1.0ml/min;柱温:30℃;进样量:10μL。
2、果胶酶购于安徽仟顺生物科技有限公司,酶活为30000U/g。
实施例1:
(1)选取成熟度较好、无腐烂、无病虫害的蓝靛果为原料,拣选后清洗干净;
(2)将选择好的蓝靛果打浆,分离皮渣;
(3)果胶酶水解:调整料液温度到55℃、体系pH至3.5,添加80mg/L的果胶酶(酶活30000U/g),搅拌处理45min;
(4)加入7mg/g的表儿茶素,调体系pH到3.0、温度为110℃,无氧的条件下处理30min;
(5)真空浓缩至固形物含量34-38Brix,获得含有A型原花青素的果蔬酱。
经测定,该蓝靛果果酱中A型原花青素主要为A型矢车菊素-3-葡萄糖苷-表儿茶素,反应过程见图1,花色苷与表儿茶素能够发生加成反应,产生A型矢车菊素-3-葡萄糖苷-表儿茶素,单体间同时由C4-C8和C2-O-C7进行连接,质谱图见图2,A型原花青素的含量为0.7547mg/g(干重)。
实施例2:
(1)选取成熟度较好、无腐烂、无病虫害的黑果腺肋花楸为原料,拣选后清洗干净;
(2)将选择好的黑果腺肋花楸打浆,分离皮渣;
(3)果胶酶水解:调整料液温度到55℃、体系pH至2.5,添加50mg/L的果胶酶(酶活30000U/g),搅拌处理60min;
(4)加入3mg/g的表儿茶素,调体系pH到3.5、温度为90℃,无氧的条件下处理80min;
(5)过滤得到清液,向果汁中按一定比例添加麦芽糊精等辅料,并经喷雾干燥而得到果汁粉。
经测定,该黑果腺肋花楸果汁粉中A型原花青素(主要为A型矢车菊素-3-半乳糖苷-表儿茶素,其质谱图见图3)的含量为0.5622mg/g(干重)。
实施例3:
(1)选取成熟度较好、无腐烂、无病虫害的黑枸杞为原料,拣选后清洗干净;
(2)将选择好的黑枸杞打浆,分离皮渣;
(3)果胶酶水解:调整料液温度到55℃、体系pH至4.0,添加100mg/L的果胶酶(酶活30000U/g),搅拌处理30min;
(4)加入5mg/g的表儿茶素,调体系pH到3.0、温度为60℃,无氧的条件下处理120min;
(5)过滤得到清液,蒸发浓缩后得到固形物含量为45Brix浓缩汁。
经测定,该黑枸杞浓缩汁中A型原花青(主要为A型矮牵牛素-3-[6-(4-对香豆酰-鼠李糖基)-葡萄糖苷]-5-葡萄糖苷-表儿茶素,其质谱图见图4)的含量为0.9145mg/g(干重)。
实施例4:参数条件的选择
1、pH的选择
参照实施例1的方法进行处理,区别仅在于,将体系pH调整为2、2.5、3.0、4.0、4.5、5.0,其他条件同实施例1,结果见表1。
表1
由表1可知,pH对A型原花青素含量的影响较大,A型原花青素含量随着pH值的增加,呈先增大后降低的趋势,当pH为3.5时,A型原花青素含量达到最高,为0.7547mg/g。这是因为pH值过小,花色苷不稳定,糖苷键易断裂;pH值过大,形成红色加成产物并迅速降解,因此,优选地,pH值为2.5~4.0。
2、反应温度的选择
参照实施例1的方法进行处理,区别仅在于,将反应温度调整为50、60、70、80、90、100、110、120℃,其他条件同实施例1,结果见表2。
表2
由表2可知,反应温度对A型原花青素含量的影响较大,A型原花青素含量随着反应温度的增加,呈先增大后降低的趋势,当反应温度为110℃时,A型原花青素含量达到最高,为0.7547mg/g,超过110℃,A型原花青素含量开始下降,这是因为产物的形成和降解同时发生,当降解速度大于形成速度,产物含量下降。因此,优选地,反应温度为90-120℃。
3、反应时间的选择
参照实施例1的方法进行处理,区别仅在于,将反应时间调整为15、30、60、90、120、150℃,其他条件同实施例1,结果见表3。
表3
由表3可知,反应时间对A型原花青素含量的影响较大,A型原花青素含量随着反应时间的增加,呈先增大后降低的趋势,当反应时间为30min时,A型原花青素含量达到最高,为0.7547mg/g,超过30min,A型原花青素含量开始下降,这是因为随着时间增加,降解速度大于形成速度。因此,优选地,反应时间为15-90min。
对比例1:
(1)选取成熟度较好、无腐烂、无病虫害的蓝靛果为原料,拣选后清洗干净;
(2)将选择好的蓝靛果打浆,分离皮渣;
(3)果胶酶水解:调整料液温度到55℃、体系pH至3.5,添加80mg/L的果胶酶(酶活30000U/g),搅拌处理45min;
(4)调体系pH到3.0、温度为110℃,无氧的条件下处理30min(未添加表儿茶素);
(5)真空浓缩至固形物含量34-38Brix,获得含有A型原花青素的果蔬酱。
经测定,该蓝靛果果酱中A型原花青素(主要为A型矢车菊素-3-葡萄糖苷-表儿茶素)的含量为0.0235mg/g(干重)。
对比例2:
(1)选取成熟度较好、无腐烂、无病虫害的黑果腺肋花楸为原料,拣选后清洗干净;
(2)将选择好的黑果腺肋花楸打浆,分离皮渣;
(3)果胶酶水解:调整料液温度到55℃、体系pH至2.5,添加50mg/L的果胶酶(酶活30000U/g),搅拌处理60min;
(4)加入3mg/g的表儿茶素,(未经调体系pH到3.5、温度为90℃,无氧的条件下处理80min);
(5)过滤得到清液,向果汁中按一定比例添加麦芽糊精等辅料,并经喷雾干燥而得到果汁粉。
经测定,该黑果腺肋花楸果汁粉中A型原花青素(主要为A型矢车菊素-3-半乳糖苷-表儿茶素)的含量为0.0091mg/g(干重)。
表4
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种制备花色苷-表儿茶素二聚体的方法,其特征在于,所述方法是以花色苷和表儿茶素为原料,在pH值为2.5~4.0的无氧条件下经加成反应制备得到花色苷-表儿茶素二聚体。
2.根据权利要求1所述的方法,其特征在于,所述花色苷-表儿茶素二聚体包括矢车菊素-3-葡萄糖苷-表儿茶素二聚体、矢车菊素-3-半乳糖苷-表儿茶素、矮牵牛素-3-[6-(4-对香豆酰-鼠李糖基)-葡萄糖苷]-5-葡萄糖苷-表儿茶素、锦葵色素-3-葡萄糖苷-表儿茶素、飞燕草素-3-葡萄糖苷-表儿茶素、矮牵牛素-3-葡萄糖苷-表儿茶素或芍药色素-3-葡萄糖苷-表儿茶素。
3.根据权利要求1或2所述的方法,其特征在于,所述花色苷和表儿茶素的摩尔比为1:(0.5-2)。
4.根据权利要求1-3任一项所述的方法,其特征在于,反应温度为50~120℃,反应时间为15~120min。
5.一种由B型原花青素转化为A型原花青素的方法,其特征在于,所述方法是向B型原花青素中添加表儿茶素,在pH值为2.5~4.0的无氧条件下经加成反应制备得到A型原花青素。
6.一种制备富含A型原花青素的浆果制品的方法,其特征在于,所述方法是以富含B型原花青素浆果为原料,向浆果中加入表儿茶素,在pH值为2.5~4.0的无氧条件下经加成反应制备得到A型原花青素。
7.根据权利要求6所述的方法,其特征在于,所述B型原花青素浆果包括蓝靛果、黑果腺肋花楸、黑枸杞和葡萄中的一种或多种。
8.根据权利要求6或7所述的方法,其特征在于,所述方法包括以下步骤:
1)原料筛选:选用富含花色苷,果形完整,成熟度较高的浆果,去除软烂、霉变部位及不可食用部分,清洗干净,打浆,分离皮渣和种籽;
2)果胶酶水解:调整料液温度到40~55℃、体系pH3.5,添加果胶酶进行酶解,果胶酶的添加量为1500~3000U/L料液,搅拌处理30~60min;
3)加入3.0~7.0mg/g的表儿茶素,调整体系pH到2.5~4.0、温度为50~120℃,无氧的条件下处理15~120min,使其中积累的A型原花青素含量不少于0.5mg/g。
9.应用权利要求6-8任一项所述的方法制备得到的富含A型原花青素的浆果制品。
10.含有权利要求9所述浆果制品的食品配料、功能性食品原料、功能性食品或膳食增补剂。
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