CN112891443A - 一种斑兰叶冻干粉及其制备工艺 - Google Patents
一种斑兰叶冻干粉及其制备工艺 Download PDFInfo
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Abstract
本发明提供一种斑兰叶冻干粉及其制备工艺,包括以下步骤:S1、将新鲜斑兰叶清洗后切碎,放入预处理液中浸泡后取出斑兰叶,所述预处理液中含有柠檬酸和维生素C;S2、将预处理后的斑兰叶加入乙醇溶液,再加入壳聚糖和破囊壶菌粉,所述乙醇溶液、壳聚糖和破囊壶菌与新鲜斑兰叶的质量比为1.2~1.8:0.1‑0.2:0.03‑0.05:1;置于‑10~‑5℃下进行低温发酵,得发酵液;S3、取发酵液加入纤维素酶、蛋白酶和果胶酶;于200~300W超声预处理,再于35~40℃酶解,得到酶解液,过滤后离心,得到离心液;S4、将离心液进行浓缩,先于‑20~‑15℃下冷冻干燥,再于‑30~‑25℃下冷冻干燥,制得产品。本发明制得斑兰叶冻干粉品质高而且稳定性强。
Description
技术领域
本发明涉及热带药用植物技术领域,特别涉及一种斑兰叶冻干粉及其制备工艺。
背景技术
我国斑兰叶属境外引进作物,起初引进到海南省万宁市兴隆地区种植,随后逐渐发展到海南其他地区以及云南等地区种植,如今广东、台湾等省区也有部分种植斑兰叶。斑兰叶是海南的特色资源,用途广泛,生产潜力大,产品种类多,附加值高,文化内涵丰富,符合绿色、健康、优质消费新理念。
斑兰叶,学名香露兜,为多年生常绿园艺作物。斑兰叶具有独特“粽香”香味,而且斑兰叶叶片富含角鲨烯、2-乙酰-1-吡咯啉、叶绿醇、亚油酸、草蒿脑和甾醇等活性成分,具有增强细胞活力、加快新陈代谢、提高人体免疫力、抑制癌细胞生长等作用。目前主要应用于食品、保健品、药品等领域,开发利用前景广阔。采用现有冻干工艺,制备斑兰叶冻干粉,往往角鲨烯、甾醇、2-乙酰-1-吡咯啉、叶绿醇等活性成分被破坏得多,而且现有方法制备过程角鲨烯、甾醇、2-乙酰-1-吡咯啉、叶绿醇等活性成分容易流失,保存时部分活性成分容易挥发或被氧化,导致产品稳定性欠佳。CN104351724A公开一种高香斑兰叶速溶粉的制作方法,获得产品溶解性好、香气佳,但其他活性成分含量低。CN111248426A公开一种斑兰叶制品及其制备方法,有所提高了角鲨烯等含量,但其活性成分仍有较大量被破坏,而且产品稳定性欠佳。综上,需要一种斑兰叶冻干粉的制备方法,解决上述问题。
发明内容
鉴于此,本发明提出一种斑兰叶冻干粉及其制备工艺,制得斑兰叶冻干粉富含角鲨烯、甾醇、2-乙酰-1-吡咯啉、叶绿醇等活性成分,产品品质高而且稳定性好。
本发明的技术方案是这样实现的:一种斑兰叶冻干粉的制备工艺,其特征在于,包括以下步骤:
S1、预处理:将新鲜斑兰叶清洗后切碎,放入预处理液中浸泡后取出斑兰叶,所述预处理液中含有质量浓度0.5%~1%柠檬酸和0.1%~0.2%维生素C;更优选0.8%柠檬酸和0.13%维生素C;本发明先采用一定浓度的柠檬酸和维生素C对斑兰叶进行浸泡处理,不但起到一定的杀菌作用,而且可以起到护色作用,还有利于提高后续的发酵效果。
S2、低温发酵:将预处理后的斑兰叶加入乙醇溶液,再加入壳聚糖和破囊壶菌粉,所述乙醇溶液、壳聚糖和破囊壶菌与新鲜斑兰叶的质量比为1.2~1.8:0.1-0.2:0.03-0.05:1,优选质量比为1.5:0.13:0.04:1;置于-10~-5℃下进行低温发酵,得发酵液;本发明加入一定配比的乙醇溶液、壳聚糖和破囊壶菌进行低温发酵,有效提高角鲨烯等、甾醇等活性成分含量,可以促进部分活性成分生成,而且发酵后提高活性成分在产品中的稳定性。
S3、复合酶解:取发酵液,加入纤维素酶、蛋白酶和果胶酶,于200~300W超声预处理,再于35~40℃酶解,得到酶解液,过滤后离心,得到离心液;本发明采用纤维素酶、蛋白酶和果胶酶组合,较大提高酶解效果,提高产品活性成分含量;而且酶解前先于一定功率条件下进行超声预处理,有效提高了纤维素酶、蛋白酶和果胶酶的酶解效果。
S4、冷冻干燥:将离心液进行浓缩,先于-20~-15℃下冷冻干燥,再于-30~-25℃下冷冻干燥,灭菌,包装,即得斑兰叶冻干粉。本发明采用梯度温度进行冷冻干燥,较好浓缩产品同时提高活性成分稳定性。
优选地,步骤S1中,所述斑兰叶和预处理液的质量比为1:1.5~2.5。
优选地,步骤S1中,所述浸泡的时间为2-5min。
优选地,步骤S2中,所述乙醇溶液的质量百分比为1~3%。
优选地,步骤S2中,所述低温发酵的时间为1~2h。
优选地,步骤S3中,所述纤维素酶、蛋白酶和果胶酶与新鲜斑兰叶的质量比为5~8mg:3~5mg:1~2mg:1kg。
优选地,步骤S3中,所述超声预处理的时间为1-2min。
优选地,步骤S3中,所述酶解的时间为5~10min。
优选地,步骤S4中,于-20~-15℃下冷冻干燥的时间为1-3h。
优选地,步骤S4中,于-30~-25℃下冷冻干燥的时间为30-40min。
一种斑兰叶冻干粉,由本发明任一项所述的斑兰叶冻干粉的制备工艺制得。
与现有技术相比,本发明的有益效果是:
(1)采用本发明制备工艺,较大限度转化、收集并保护斑兰叶活性成分,制得冻干粉活性成分含量高,尤其富含角鲨烯、甾醇、2-乙酰-1-吡咯啉、叶绿醇,而且制得冻干粉稳定性良好,可更好地推广应用。
(2)其中,本发明先采用一定浓度的柠檬酸和维生素C对斑兰叶进行浸泡处理,不但起到一定的杀菌作用,而且可以起到护色作用,还有利于提高后续的发酵效果;本发明加入一定配比的乙醇溶液、壳聚糖和破囊壶菌进行低温发酵,有效提高角鲨烯等、甾醇等活性成分含量,可以促进部分活性成分生成,而且发酵后提高活性成分在产品中的稳定性;本发明采用一定配比的纤维素酶、蛋白酶和果胶酶,较大提高酶解效果,提高产品活性成分含量;而且酶解前先于一定功率条件下进行超声预处理,有效提高了纤维素酶、蛋白酶和果胶酶的酶解效果,进一步减少酶用量;本发明采用梯度温度进行冷冻干燥,较好浓缩产品同时提高活性成分稳定性。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1斑兰叶冻干粉制备
S1、预处理:将新鲜斑兰叶1kg清洗后切碎,放入2.0kg预处理液中浸泡3min后取出斑兰叶,所述预处理液中含有质量浓度0.8%柠檬酸和0.13%维生素C;
S2、低温发酵:将预处理后的斑兰叶加入2wt%乙醇溶液1.5kg,再加入壳聚糖0.13kg和破囊壶菌粉0.04kg,置于-8℃下进行低温发酵1.5h,得发酵液;
S3、复合酶解:在发酵液中加入纤维素酶6mg、蛋白酶4mg和果胶酶1.5mg,于230W超声预处理2min,再于40℃酶解5min,得到酶解液,过滤后离心,得到离心液;
S4、冷冻干燥:将离心液进行浓缩,先于-15℃下冷冻干燥2h,再于-30℃下冷冻干燥30min,灭菌,包装,即得斑兰叶冻干粉。
实施例2斑兰叶冻干粉制备
S1、预处理:将新鲜斑兰叶1kg清洗后切碎,放入2.5kg预处理液中浸泡2min后取出斑兰叶,所述预处理液中含有质量浓度0.5%柠檬酸和0.2%维生素C;
S2、低温发酵:将预处理后的斑兰叶加入1wt%乙醇溶液1.2kg,再加入壳聚糖0.1kg和破囊壶菌粉0.03kg,置于-10℃下进行低温发酵2h,得发酵液;
S3、复合酶解:在发酵液中加入纤维素酶5mg、蛋白酶5mg和果胶酶2mg,于200W超声预处理2min,再于35℃酶解10min,得到酶解液,过滤后离心,得到离心液;
S4、冷冻干燥:将离心液进行浓缩,先于-20℃下冷冻干燥1h,再于-30℃下冷冻干燥40min,灭菌,包装,即得斑兰叶冻干粉。
实施例3斑兰叶冻干粉制备
S1、预处理:将新鲜斑兰叶1kg清洗后切碎,放入1.5kg预处理液中浸泡5min后取出斑兰叶,所述预处理液中含有质量浓度1%柠檬酸和0.1%维生素C;
S2、低温发酵:将预处理后的斑兰叶加入3wt%乙醇溶液1.8kg,再加入壳聚糖0.2kg和破囊壶菌粉0.05kg,置于-5℃下进行低温发酵1h,得发酵液;
S3、复合酶解:在发酵液中加入纤维素酶8mg、蛋白酶3mg和果胶酶1mg,于300W超声预处理1min,再于40℃酶解5min,得到酶解液,过滤后离心,得到离心液;
S4、冷冻干燥:将离心液进行浓缩,先于-15℃下冷冻干燥3h,再于-25℃下冷冻干燥30min,灭菌,包装,即得斑兰叶冻干粉。
对比例1:在实施例1制备方法的基础,调整步骤S1预处理液中质量浓度0.1%柠檬酸和1%维生素C。
对比例2:在实施例1制备方法的基础,步骤S2没有加入破囊壶菌。
对比例3:在实施例1制备方法的基础,步骤S2没有加入壳聚糖。
对比例4:在实施例1制备方法的基础,步骤S2乙醇溶液、壳聚糖和破囊壶菌与新鲜斑兰叶的质量比为1.0:0.5:0.01:1。
对比例5:在实施例1制备方法的基础,调整步骤S3,调整加入酶配方,没有加入蛋白酶,纤维素酶、果胶酶与新鲜斑兰叶的质量比为10mg:10mg:1kg。
对比例6:在实施例1制备方法的基础,调整步骤S4,没有采用梯度温度冷冻,直接于-40℃下冷冻干燥2.5h。
一、将实施例1-3以及对比例1-6采用叶位一致的新鲜斑兰叶(鲜叶中含角鲨烯约183.58μg/g)进行试验,制得斑兰叶冻干粉,采用HPLC法检测角鲨烯、甾醇、2-乙酰-1-吡咯啉和叶绿醇等含量,结果如下表1:
上述结果表明,与对比例1-6相比,本发明实施例1-3制得斑兰叶冻干粉,角鲨烯、甾醇、2-乙酰-1-吡咯啉、叶绿醇含量较高。
二、稳定性实验
将本发明实施例1-3以及对比例1-6制得斑兰叶冻干粉分别于温度40℃±2℃、相对湿度70%±10%条件下进行6个月加速试验。试验后观察产品性状变化,并分别检测角鲨烯、甾醇、2-乙酰-1-吡咯啉和叶绿醇含量,与试验前进行对比,计算各活性成分保持率。活性成分保持率=(试验后活性成分含量/试验前活性成分含量)*100%。结果见表2:
加速试验后,斑兰叶冻干粉性状均保持不变,其中实施例1-3各活性成分含量均保持率为99%以上,稳定性良好。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种斑兰叶冻干粉的制备工艺,其特征在于,包括以下步骤:
S1、预处理:将新鲜斑兰叶清洗后切碎,放入预处理液中浸泡后取出斑兰叶,所述预处理液中含有质量浓度0.5%~1%柠檬酸和0.1%~0.2%维生素C;
S2、低温发酵:将预处理后的斑兰叶加入乙醇溶液,再加入壳聚糖和破囊壶菌粉,所述乙醇溶液、壳聚糖和破囊壶菌与新鲜斑兰叶的质量比为1.2~1.8:0.1-0.2:0.03-0.05:1;置于-10~-5℃下进行低温发酵,得发酵液;
S3、复合酶解:取发酵液,加入纤维素酶、蛋白酶和果胶酶,于200~300W超声预处理,再于35~40℃酶解,得到酶解液,过滤后离心,得到离心液;
S4、冷冻干燥:将离心液进行浓缩,先于-20~-15℃下冷冻干燥,再于-30~-25℃下冷冻干燥,灭菌,包装,即得斑兰叶冻干粉。
2.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S1中,所述斑兰叶和预处理液的质量比为1:1.5~2.5。
3.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S1中,所述浸泡的时间为2-5min。
4.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S2中,所述乙醇溶液的质量百分比为1~3%。
5.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S2中,所述低温发酵的时间为1~2h。
6.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S3中,所述纤维素酶、蛋白酶和果胶酶与新鲜斑兰叶的质量比为5~8mg:3~5mg:1~2mg:1kg。
7.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S3中,所述超声预处理的时间为1-2min;所述酶解的时间为5~10min。
8.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S4中,于-20~-15℃下冷冻干燥的时间为1-3h;于-30~-25℃下冷冻干燥的时间为30-40min。
9.根据权利要求1所述的斑兰叶冻干粉的制备工艺,其特征在于,步骤S4中,步骤S2中,所述新鲜斑兰叶与乙醇溶液、壳聚糖和破囊壶菌的质量比为1:1.5:0.13:0.04。
10.一种斑兰叶冻干粉,其特征在于,由权利要求1至9任一项所述的斑兰叶冻干粉的制备工艺制得。
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