CN113142539A

CN113142539A - Bamboo salt and preparation method and application thereof

Info

Publication number: CN113142539A
Application number: CN202010076832.7A
Authority: CN
Inventors: 张英; 严雅丽; 黄骆镰
Original assignee: Hangzhou Youmeite Technology Co ltd
Current assignee: Hangzhou Youmeite Technology Co ltd
Priority date: 2020-01-23
Filing date: 2020-01-23
Publication date: 2021-07-23

Abstract

The invention relates to bamboo salt and a preparation method and application thereof. Specifically, the invention efficiently prepares a bamboo salt with better comprehensive performance by adopting a high-speed heating process.

Description

Bamboo salt and preparation method and application thereof

Technical Field

The invention relates to the fields of food, seasoning, daily chemicals, medical additives and the like, and aims to provide natural, safe, nutritional and healthy bamboo salt with multiple health effects and a preparation method and application thereof.

Background

The traditional bamboo salt is produced by filling sun-dried sea salt (raw salt) into fresh felled bamboo tubes of three-year-old phyllostachys pubescens (also called moso bamboo) as a container, sealing with yellow mud, and repeatedly baking with pine and rosin as fuels in a kiln at 800-1300 deg.C. While the bamboo tube is completely ashed, some components in the bamboo tube are absorbed by the original salt. The fresh bamboo tube mainly plays the following two functions in the process: firstly, the salt is used as a salt-carrying container and is incinerated in the baking process; ② providing bamboo juice to make it interact with the original salt in the baking process. Nine-roasting bamboo salt is required to undergo nine cycles of 'filling-roasting-cooling-crushing-refilling', so that the salt can absorb more beneficial components (mainly bamboo juice) in the fresh bamboo tube. The production cycle of the nine-roasted bamboo salt (e.g., renshan bamboo salt in korea) is approximately one month. The bamboo salt obtained by different baking processes (such as temperature, cycle number and the like) can be light grey, black grey, light purple or purple in appearance, and the NaCl content is usually 92-97%.

The melting point of NaCl is 801 deg.C, and the furnace temperature for completely melting salt is at least 900 deg.C. Because the traditional furnace kiln taking pine as fuel is generally difficult to reach 1300 ℃, in order to finally melt salt, a method of adding turpentine into pine branches is adopted in the ninth baking so as to improve the furnace temperature. The main bottlenecks of the traditional bamboo salt production mode (using fresh bamboo tube as container, pine branch and rosin as fuel, and adopting manual filling and soil kiln firing) can be summarized as follows: (1) the production cycle is long, the labor intensity is high, and the production efficiency is low; (2) the mechanization degree is low, so that the productivity is limited and the production cost is high; (3) the standardized and clean production is difficult to realize, and the biggest problem caused by the production is that the large-scale industrial production is difficult to realize. Therefore, the bamboo salt is still a small commodity and cannot be used by more consumers.

Disclosure of Invention

The invention aims to provide a process for preparing bamboo salt by rapidly heating, bamboo salt prepared by the process and application of the bamboo salt.

In a first aspect of the present invention, there is provided a method for preparing bamboo salt, comprising the steps of:

1) providing a homogeneous mixture comprising bamboo extract and salt;

2) placing the mixture in a high-temperature treatment device, heating the mixture to 800-1400 ℃ at the heating rate of 80-250 ℃/min, and preserving the heat for 0-6h at normal pressure;

3) taking out the product obtained in the step 2), naturally cooling to 10-30 ℃, and crushing the obtained product to obtain the bamboo salt.

In another preferred embodiment, the content of the bamboo extract is 1-40 wt% based on the total weight of the mixture.

In another preferred embodiment, the bamboo extract is selected from the group consisting of: bamboo leaf extract, bamboo shavings extract, bamboo culm extract, bamboo shoot extract, or a combination thereof.

In another preferred embodiment, the bamboo leaf extract is selected from the group consisting of: bamboo leaf flavone, bamboo leaf polyphenol, bamboo leaf polysaccharide, bamboo leaf antioxidant, or their combination.

In another preferred embodiment, the bamboo shavings extract is selected from the group consisting of: caulis Bambusae in Taenia triterpene, caulis Bambusae in Taenia polysaccharide, or their combination.

In another preferred embodiment, the bamboo shoot extract is selected from the group consisting of: bamboo shoot sterol, bamboo shoot amino acid peptide, or a combination thereof.

In another preferred embodiment, said salt is selected from the group consisting of: sea salt, lake salt, well salt, mineral salt, or a combination thereof, preferably solarized sea salt (raw salt).

In another preferred embodiment, the content of the bamboo extract is 5-35 wt%, preferably 10-30 wt%, based on the total weight of the mixture.

In another preferred embodiment, the heat treatment temperature in step 2) is 900-.

In another preferred embodiment, the temperature increase rate in step 2) is 90-230 ℃/min, preferably 100-210 ℃/min.

In another preferred embodiment, the heat treatment temperature in step 2) is 1000-.

In another preferred embodiment, the heat treatment temperature in step 2) is 1100-1400 ℃ or 1200-1400 ℃.

In another preferred embodiment, the temperature keeping time in step 2) is 0.5-5h, preferably 1-3 h.

In a second aspect of the invention, there is provided a bamboo salt having the following characteristics:

1) the bamboo salt contains less than 90 wt% of NaCl crystal form;

2) the crystal radius of the bamboo salt is

3) The grain size of the bamboo salt is

In another preferred embodiment, the bamboo salt contains less than 88 wt% of NaCl crystal forms.

In another preferred embodiment, the bamboo salt contains less than 86 wt% of NaCl crystal forms.

In another preferred embodiment, the grain size of the bamboo salt is

Such as

Or

In another preferred embodiment, the grain size of the bamboo salt is

Or

In another preferred embodiment, the bamboo salt is a crystal.

In another preferred embodiment, the bamboo salt is prepared by the method of the first aspect of the invention.

In a third aspect of the invention, there is provided a use of the bamboo salt of the second aspect of the invention for the preparation of a material selected from the group consisting of: a pharmaceutical aid, a health food/beverage, a functional food/beverage, a table salt, a cooking salt, a special-purpose cosmetic, a personal care product, or a combination thereof.

It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments. Not to be reiterated herein, but to the extent of space.

Drawings

FIG. 1 is a photograph of a salt of blue bamboo obtained in example 4.

FIG. 2 is a photograph of a pink bamboo salt obtained in example 5.

FIG. 3 is a photograph of a pink bamboo salt obtained in example 6.

FIG. 4 is a photograph of a salt of blue bamboo obtained in example 7.

Fig. 5 is a photograph of the purple bamboo salt obtained in example 8.

FIG. 6 is a photograph of a pink bamboo salt obtained in example 9.

Figure 7 is a micrograph of different salts.

Figure 8 is the results of different salts compared to the pantone standard color chart.

FIG. 9 is a Scanning Electron Microscope (SEM) photograph of various salts.

FIG. 10 is a Transmission Electron Micrograph (TEM) of different salts.

Figure 11 is the X-ray diffraction (XRD) results for different salts.

FIG. 12 is the results of electronic tongue analysis testing of different salts.

Figure 13 is the results of electronic nose analysis testing of different salts.

FIG. 14 is a morphological observation result of pathological section of liver tissue of mice in each test group.

Fig. 15 shows the inhibition of tyrosinase (monophenolase) in vitro by salt solutions of different concentrations, indicating that there is a very significant difference (p <0.01) between the experimental groups compared to the original salt, n 3.

Fig. 16 shows the inhibition of tyrosinase (diphenolase) in vitro by different salt solutions, indicating that there is a very significant difference (p <0.01) between the experimental groups compared to the original salt, and n is 3.

FIG. 17 is a graph of the effect of 0.5% mass fraction of each sample on B16 cell migration, a-Normal; b-a primary salt; c-arbutin; d, grinding bamboo salt; f-blue bamboo salt.

FIG. 18 is a graph of the effect of 0.5% mass fraction of each sample on the B16 cell cycle, a-Normal; b-a primary salt; c-arbutin; d, grinding bamboo salt; f-blue bamboo salt.

FIG. 19 is a graph showing the change in body weight of the experimental animals in FIG. 6.3.1.

FIG. 20 is the blood pressure change in the experimental rat of 6.3.2.

Detailed Description

The inventor of the invention has conducted long-term and intensive research and prepares bamboo salt with more excellent comprehensive properties (such as application performance) by adopting a rapid heating process. On this basis, the inventors have completed the present invention.

The invention provides a preparation method of novel bamboo salt and application thereof, namely, different bamboo extracts are used to replace a fresh bamboo tube, a medium-frequency smelting technology is used to replace the traditional earth kiln or electric heating, the bamboo extracts and salt are uniformly mixed according to a certain proportion, then the mixture is placed in a temperature range of 800-1400 ℃, and the novel bamboo salt with different colors, different flavors, different lattice structures, physical and chemical properties, different biological activities and different applications is obtained by one-time or fractional smelting under normal pressure. The bamboo extract used in the invention comprises bamboo leaf extract, bamboo shavings extract, bamboo culm extract, bamboo shoot extract or a combination thereof, one or more bamboo extract powders are uniformly mixed with salt according to the mass ratio of 1-40%, and the mixture is rapidly heated to one or more temperature ranges between 800-1400 ℃ and is smelted at one time or multiple times under normal pressure, so that a new pink and blue-green bamboo salt is created while the traditional grey and purple bamboo salt is obtained, and the bamboo salt is glittering and translucent, has pure quality, has multiple health care effects of whitening, protecting liver, regulating blood pressure and the like, and can be used as a medical aid, a health care salt, a table or cooking salt, a functional food and beverage, a special-purpose cosmetic or a personal care product and the like. The invention is a revolution of the traditional bamboo salt and lays a foundation for the industrialized, mechanized, standardized and clean production of the bamboo salt.

The korean bamboo salt widely known at present actually originates in china. More than 1300 years ago, a business team is borrowed and held in a temple on the ancient tea horse passage, the horse is on fire at night, colorless salt and a container (bamboo basket) containing salt are burnt into a gray salt block (namely a rudiment of bamboo salt), and the monk has obvious effects of treating dyspepsia, trauma hemostasis and disinfection of common people and the like and gradually spreads. Until now, in temple of Yunnan and mountain area of Zhejiang, some people still put salt in bamboo tube and put it into stove fire to calcine and take it. There is also a record in Ben Cao gang mu that salt is put into a porcelain vessel and fried for medical use. The folk application history and modern scientific research show that the bamboo salt has certain efficacies of resisting inflammation, allergy, cancer, bacteria, obesity, teeth, gastric ulcer, liver, aging, hypertension, blood acidification, diabetes, arthritis, immunity and the like. Although the bamboo salt originated in china, most of the products currently on the market claim to be korean bamboo salt, the most famous of which is "benshan (purple) bamboo salt". At present, only a certain manufacturer in China can produce similar products (such as Lin 'an san' and Yuan 'five elements pill'), and most of other bamboo salt sold on the market is roasted bamboo salt, and the bamboo salt is mainly used for replacing the traditional salt for kitchens. Bamboo salt is widely applied to daily edible salt in the daily chemical industry, and representative products comprise bamboo salt toothpaste, bamboo salt facial masks, bamboo salt soap and the like. In recent years, with the ice melting of the salt special nutrition system in China, the salt ice melting ice salt provides a wide prospect for the research and development of middle-high-end healthy salt products and the development of domestic and foreign markets.

The traditional bamboo salt production is made by taking solarized sea salt as a raw material, filling the solarized sea salt into a fresh phyllostachys pubescens (namely moso bamboos) tube, sealing the tube with loess, taking pine as a fuel, and repeatedly baking the bamboo in an earth kiln, wherein the quality and the grade are distinguished according to the times of filling and baking. Most of bamboo salt on the market at present is roasted bamboo salt, and the bamboo salt is generally offwhite and has black impurities. Nine-roasting bamboo salt needs to repeat nine cycles of filling, roasting, cooling, crushing and refilling, aims to make salt absorb more effective components of bamboo tubes, and adds rosin into pine wood during the last roasting, which is claimed to enable the roasting temperature to reach 1300 ℃, and obtains purple salt (namely purple bamboo salt) after cooling, and the production cycle lasts about one month.

Domestic representative manufacturers (such as three lian and garden in Zhejiang province) describe the baking process of traditional bamboo salt as follows: removing water at 100-300 ℃, and completely burning the original salt and organic matters in the bamboo tube at 300-800 ℃; distilling part of heavy metal elements in the original salt at 800-1200 ℃ in the form of chloride, and simultaneously combining trace elements in the bamboo tube and yellow mud with sodium chloride; taking out the molten salt at 1300 deg.C, and rapidly cooling to cause distortion of salt crystal lattice to obtain bamboo salt.

The melting point of NaCl is 801 deg.C, and the furnace temperature for melting salt is at least about 900 deg.C. At present, only one of the artificial plant salt in the market is bamboo salt, because the bamboo tube can be used as a container for holding salt to be roasted at high temperature, and when the bamboo tube is carbonized, the beneficial components contained in the bamboo tube are dissolved in the raw material salt. However, the bamboo effective components that can be absorbed by this method are very limited, and repeated cycles of baking are required. Meanwhile, because the temperature which can be generally reached by a traditional kiln taking pine as fuel is about 800 ℃, in order to finally melt salt, a method of adding rosin into pine branches is adopted to increase the temperature of the kiln in the ninth baking.

The invention discloses bamboo salt and a preparation method and application thereof. By adopting a rapid heating process, a mixture of non-prebaked bamboo extract and original salt (the ratio of the bamboo extract is 1-40%, w/w) is placed in a high temperature range of 800-1400 ℃, and is rapidly smelted at normal pressure for one or more times, so that novel bamboo salt series with different colors, different flavors, different lattice structures, different physicochemical properties, different biological activities and different purposes are obtained. The salt solution is remarkably characterized in that the salt solution is changed from weak acidity to strong alkalinity, the color is changed from colorless to different colors such as gray, light pink, purple red, blue-green and the like, and the salt solution presents crystal clear clean appearance and is accompanied with light sulfur taste; the unit cell size of the salt is smaller than that of the original salt, the element composition is richer, the potassium content is improved by about 100 times, the calcium content is improved by about 7 times, and other beneficial elements are also obviously increased. Health benefits of the novel bamboo salts include, but are not limited to: the whitening, liver protecting, stomach invigorating, detoxifying, anti-inflammatory, anti-allergic, oral cavity cleaning, nasal cavity cleaning, hypertension preventing, migraine treating and intestinal canceration inhibiting effects, can be widely applied to food, beverage, seasoning, health food, medicine, daily chemicals, personal care products and the like, and has a very wide prospect.

The melting point of the sodium chloride crystal is 801 ℃, so that the furnace temperature for completely melting the salt is maintained to be above 900 ℃, and the traditional earth kiln is difficult to completely meet the requirements. The invention quickly achieves the smelting temperature of the mixture of the bamboo extract and the raw salt between 800 and 1700 ℃, has high production efficiency, and can realize mechanized, automatic, large-scale, standardized and clean production. Meanwhile, the novel bamboo salt with different colors, stable performance, excellent quality and standardized quality can be obtained by controlling the variety, the adding proportion, the smelting temperature, the heat preservation time and the temperature rise and fall rate of the bamboo extract. The novel bamboo salt obtained by the invention not only has pink, grey and purple products similar to the appearance of the traditional bamboo salt, but also can present pink and blue-green, the appearance is glittering and translucent, and the solution is clear and bright.

Medium frequency smelting is a common metal refining means, namely, a power frequency 50Hz alternating current is converted into a medium frequency (300-1000 Hz), a three-phase power frequency alternating current is rectified to be a direct current, the direct current is converted into an adjustable medium frequency current to be supplied to a capacitor and an induction coil, high-density magnetic lines are generated in the induction coil, a mixed material (namely, a mixture of salt and bamboo extract) rapidly reaches a set smelting temperature in a short time through a magnetic conduction container (such as a graphite silicon carbide crucible), and effective components in the bamboo extract and the salt can interact in a molten state to generate a compound with a novel structure. In the traditional slow heating process of bamboo salt baking, the carbonization temperature of organic matters (such as bamboo tubes) is generally less than 800 ℃ (usually between 500 ℃ and 600 ℃), so that the organic matters and salt are difficult to realize the co-melting reaction.

The bamboo extract is secondary metabolite of bamboo, and is different target components obtained from different parts of bamboo plants by different technical means. For example, the bamboo leaf extract comprises bamboo leaf flavone, bamboo leaf polyphenol, bamboo leaf polysaccharide, bamboo leaf antioxidant, etc., the bamboo shavings extract comprises bamboo shavings triterpene and bamboo shavings polysaccharide, the bamboo shoots extract comprises bamboo shoots sterol and bamboo shoots amino acid peptide, and the bamboo culm extract, etc.

The invention is mainly technically characterized in that: the bamboo extract and the salt are uniformly mixed according to the proportion of 1-40% (namely the extract powder is uniformly adsorbed on the surface of original salt particles), a rapid heating process is adopted, the mixture is jointly smelted in one or more temperature ranges from 800 ℃ to 1400 ℃ under normal pressure, and the mixture is cooled and recrystallized to obtain novel bamboo salt series with different colors, flavors, lattice structures and physical and chemical properties, biological activities and purposes.

The novel bamboo salt series obtained according to the source of the bamboo extract, the difference of the effective components, the adding proportion, the smelting parameters and the like has multiple functions of whitening, protecting liver, invigorating stomach, detoxifying, resisting inflammation, resisting allergy, cleaning oral cavity, preventing hypertension, treating migraine, inhibiting intestinal canceration and the like, and can be widely applied to the fields of food, drinks, seasonings, health-care food, medical additives, daily chemicals, personal care products and the like.

The invention has the following general processes and process parameters:

uniformly mixing the bamboo extract powder and the original salt according to the mass ratio of 1-40% (preferably 5-25%);

putting the mixed material into a magnetic crucible and placing the magnetic crucible in an intermediate frequency smelting furnace, and starting to heat up at a heating rate of 80-200 ℃/min; heating to a certain temperature of 800-1400 ℃ under normal pressure, keeping the temperature for 0-6h, and performing controlled cooling;

or pouring out the materials and naturally cooling;

cooling, crystallizing, crushing and sieving to obtain the product;

the heating temperature can be set in 1 or more temperature intervals between 800 and 1400 ℃ according to the requirement;

the above mixing-melting-recrystallization-cooling-pulverization process may be carried out once or more times.

The raw material salt can be sea salt, lake salt, well salt or mineral salt, and preferably crude sea salt (i.e. solarized sea salt, also called raw salt).

The medium-frequency smelting technology can also be directly used for processing the salt, namely, no plant extract or other foreign substances are added in the manufacturing process, and the original salt is converted into the baked salt which has higher edible safety and more crystal-clear appearance.

The invention has the outstanding advantages that the salt with special biological efficacy can be obtained by mixing the raw salt with the bamboo extract (powder) of any source and any proportion, co-melting the raw salt and the bamboo extract (powder) in a precisely set temperature interval through a rapid heating process, then recrystallizing, baking for one time or multiple times, and realizing large-scale industrial production of mechanization, automation, standardization and cleanness. In particular, the invention also creates a new bamboo salt with pink and blue green color which is not existed before.

In order to solve the technical problems, the invention provides a preparation method of novel bamboo salt, which comprises the following steps:

uniformly mixing one or more bamboo extract powders with raw salt according to the mass ratio of 1-40%, and roasting at the temperature of 800-1400 ℃ at normal pressure once or in several times by a rapid temperature rise process to obtain the novel bamboo salt.

As an improvement of the preparation method of the novel bamboo salt of the invention:

when the bamboo extract powder is one kind:

uniformly mixing the bamboo extract powder with raw salt according to the addition amount of 1-40%, and performing primary baking at the temperature range of 800-1400 ℃ under normal pressure through a rapid heating process to obtain the novel bamboo salt.

As a further improvement of the preparation method of the novel bamboo salt of the invention:

when the bamboo extract powder is various (at least two types):

uniformly mixing various bamboo extract powder to obtain mixed powder;

and uniformly mixing the obtained mixed powder with the original salt according to the addition amount of 1-40%, and carrying out primary baking at the high temperature of 800-1400 ℃ under normal pressure through a rapid heating process to obtain the novel bamboo salt.

when the bamboo extract powder is various (at least two types):

s1, uniformly mixing the bamboo extract powder with the original salt according to the addition of 1-40%, and baking at the high temperature of 800-1400 ℃ through a rapid heating process and keeping the temperature for a period of time;

s2, taking out the product obtained in the step S1 after heat preservation for a certain time at 800-1400 ℃, adding another bamboo extract powder into the product after crushing, and repeating the steps S1 and S2 (note: baking is continued at the original temperature or higher) until all the bamboo extract powder is smelted, thus obtaining the novel bamboo salt.

Medium-frequency smelting technology (medium-frequency smelting technology) is that 50Hz three-phase power frequency alternating current is rectified and then converted into direct current, the direct current is converted into adjustable medium-frequency (300-1000 Hz) alternating current to be supplied to a capacitor and an induction coil, high-density magnetic lines are generated in the induction coil, high temperature is generated instantly through a magnetic conduction capacitor, materials (namely a mixture of salt and bamboo extract) in the capacitor are rapidly heated to be molten, and the heating rate, the smelting temperature, the heat preservation time and the cooling rate can be accurately controlled.

In order to solve the technical problems, the invention also provides novel bamboo salt prepared by the preparation method.

In order to solve the technical problems, the invention also provides the application of the novel bamboo salt:

the novel bamboo salt is used for medical additives, health food/beverage, functional food/beverage, table seasoning salt, cooking salt, special-purpose cosmetics or personal care products.

The novel bamboo salt is characterized in that bamboo extracts from different sources and salt are mixed uniformly according to a certain proportion, then are smelted at the temperature of 800-1400 ℃ under normal pressure through a rapid heating process, and are recrystallized after cooling to obtain the novel bamboo salt, so that the novel bamboo salt can be widely applied to foods, drinks, seasonings, health-care foods, medical auxiliaries, daily chemicals, personal care products and the like.

According to the difference of the species, the source and the effective components thereof, the adding proportion, the baking process parameters and the like of the bamboo extract, the novel bamboo salt with different colors, flavors, lattice structures, physical and chemical properties, biological activities and purposes is obtained, and the outstanding characteristics and commonalities of the product are as follows: the salt solution is changed from weak acidity to strong basicity, the color is changed from colorless to different colors such as gray, light pink, mauve, blue-green, bright blue and the like, and the salt solution presents crystal clear clean appearance accompanied with light sulfur taste; the unit cell size of the salt is smaller than that of the original salt, the element composition of the salt is richer, the potassium content is improved by about 100 times, the calcium content is improved by about 7 times, and other beneficial elements are also obviously increased.

The intermediate frequency smelting technology is characterized in that power frequency 50Hz alternating current is converted into intermediate frequency (300-1000 Hz), three-phase power frequency alternating current is rectified to be converted into direct current, the direct current is converted into adjustable intermediate frequency current, the adjustable intermediate frequency current is supplied to a capacitor and an induction coil, high-density magnetic lines are generated in the induction coil, and high temperature is rapidly produced through a magnetic conductive container (such as a graphite silicon carbide crucible) so as to heat materials (namely, a mixture of salt and bamboo extract) to be fused. And the smelting temperature can be quickly reached in a short time, and the production efficiency is greatly improved.

The specific process and parameters are as follows:

uniformly mixing different bamboo extract powder and salt according to the mass ratio of 1-40% (preferably 5-25%, w/w);

putting the mixed material into a magnetic crucible, putting the magnetic crucible into a medium-frequency smelting furnace, and starting to heat at a heating rate of 80-100 ℃/min;

raising the temperature to a certain temperature range between 800 and 1400 ℃ under normal pressure, and preserving the heat for 0 to 6 hours;

pouring out the molten material, and naturally cooling or controllably cooling;

cooling, crystallizing, crushing and sieving to obtain the product;

the smelting temperature can be set in 1 or more intervals between 800 and 1400 ℃;

the above mixing-melting-cooling-recrystallizing-pulverizing process can be carried out once or more times.

The bamboo extract comprises folium Bambusae extract (such as folium Bambusae flavone, folium Bambusae polyphenol, folium Bambusae polysaccharide, folium Bambusae antioxidant), caulis Bambusae in Taenia extract (such as caulis Bambusae in Taenia triterpene, caulis Bambusae in Taenia polysaccharide), caulis Bambusae in Taenia extract, and bamboo shoot extract (such as bamboo shoot sterol, bamboo shoot amino acid peptide).

The salt raw material (i.e. raw salt) can be sea salt, lake salt, well salt and mineral salt, and preferably is crude sea salt (also called solarized sea salt).

The health effects include, but are not limited to: preventing hypertension, whitening skin, and protecting liver.

The application fields of the novel bamboo salt comprise: food, beverage, seasoning, health food, pharmaceutical aid, daily chemical, and personal care product.

The intermediate frequency smelting technology can also be used for directly processing the salt (namely, bamboo extract or any other foreign substances are not added), and the salt is converted into the roasted salt with higher edible safety.

The specific biological functions of the novel bamboo salt prepared by the invention comprise: preventing chemical hepatic injury and hypertension induced by high-salt diet, whitening, inhibiting bacteria, resisting inflammation, removing toxic substance, resisting virus, resisting allergy, protecting oral health, inhibiting intestinal canceration, preventing nerve cell apoptosis, etc. In addition, the skin care product is beneficial to improving the permeability of epidermal cells of a human body and helping skin care factors in daily chemicals to better play a role.

The specific application of the novel bamboo salt series prepared by the invention comprises the following steps: a pharmaceutical adjuvant; health food/drink; functional food/beverage products; table seasoning salt, cooking salt; cosmetics for special uses, and personal care products (skin cream, foundation lotion, soap, pack, toothpaste, mouthwash, shampoo, bath salt, etc.); the final product can be in the form of powder, capsule, tablet, granule, effervescent tablet, aqua, emulsion, spray, etc.

In the present invention, the term "without prebaking" means that the raw material for preparing the bamboo salt is a direct mixture of the bamboo extract powder and the raw salt, and the mixture is not subjected to one or more times of low-temperature (less than 800 ℃) prebaking treatments for traditionally preparing the bamboo salt.

The invention adopts a rapid heating process to rapidly co-melt the mixture of the original salt and the bamboo extract in a precisely controlled melting temperature range, completes recrystallization at a proper cooling rate, and obtains novel bamboo salt with different colors, flavors, lattice structures, physical and chemical properties, biological activities and purposes as required. Meanwhile, the method provides possibility for mechanized, standardized, clean and large-scale production of the bamboo salt.

Compared with the prior art, the invention has the following main advantages:

(1) compared with the existing bamboo salt preparation process requiring nine-roasting, the method disclosed by the invention has the advantages of higher efficiency and energy saving;

(2) compared with a bamboo salt preparation process adopting low-speed temperature rise (such as the temperature rise rate of 1-15 ℃/min), the method has the advantages of being more efficient and energy-saving, and moreover, the rapid temperature rise process can enable the bamboo extract and the original salt in the raw material mixture to be synchronously melted, so that the sufficient blending, doping and mutual permeation of the two components are promoted, and the finally obtained bamboo salt has more excellent comprehensive performance;

(3) under the condition that the components and the mixture ratio of the raw material mixture are the same, compared with the existing bamboo salt, the bamboo salt disclosed by the invention has the advantages of lower NaCl content (higher bamboo extract doping amount) and better effects of protecting liver, whitening and preventing hypertension.

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out according to conventional conditions or according to conditions recommended by the manufacturers. Percentages and parts are by weight unless otherwise indicated.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred embodiments and materials described herein are intended to be exemplary only.

Universal feedstock and apparatus

Bamboo leaf flavone: brown powder, available from bioscience ltd, santa se, zhejiang (angji), with a total flavone content of 24.8%;

bamboo leaf antioxidant: brown powder provided by Hangzhou Youmett Biotechnology Inc., with total flavone content of 24%;

bamboo shoot sterol: yellow powder provided by research center of 'natural products and human health' of institute of biosystems engineering and food science of Zhejiang university, with a total sterol content of 25%;

triterpene of bamboo shavings: yellow-green powder provided by research center of 'natural products and human health' of institute of biosystems engineering and food science of Zhejiang university, the total triterpene saponin content is 45%;

bamboo shoot amino acid peptide: the grey powder is provided by the research center of 'natural products and human health' of the institute of biological systems engineering and food science of Zhejiang university, and the total amino acid content is 21 percent;

bamboo shavings polysaccharide: the grey white powder is provided by the Limited liability company for the scientific and technological development of Jinlong agriculture and forestry in Hunan cities, and the polysaccharide content is 40 percent.

Bamboo charcoal: black powder, available from Wanglin Biotech, Zhejiang, with a carbon content of 97.5%.

Raw salt (sun sea salt): from Shandong Weifang, the actually measured NaCl content is 93.36%;

well salt (deep well crystalline salt): from Sichuan tribute, the actually measured NaCl content is 98.01 percent;

intermediate frequency smelting furnace: the heating element is a red copper induction coil, and the crucible is a magnetic conductive graphite silicon carbide crucible.

Example 1, a method for preparing a novel bamboo salt, comprising the steps of:

1. obtaining bamboo extract powder

The bamboo extract includes, but is not limited to, bamboo leaf extract (bamboo leaf flavone, bamboo leaf polyphenol), bamboo shavings extract, bamboo culm extract, bamboo shoot extract, etc.

2. Uniformly mixing the bamboo extract powder obtained in the step 1 with salt according to the mass ratio of 1-40% to obtain a mixture;

and putting the obtained mixture into a special container, putting the container into an intermediate frequency smelting furnace, and heating to 800-1400 ℃ at a certain heating rate under normal pressure by adopting a rapid heating process to obtain the novel bamboo salt.

The above% is a mass ratio (w/w).

Example 2, the bamboo extract powder in example 1 is changed into at least two bamboo extract powders, that is, the at least two bamboo extract powders are uniformly mixed according to any proportion to obtain mixed powder; uniformly mixing the mixed powder with fine salt (sieved) according to the addition amount of 1-40% to obtain a mixture; the rest is equivalent to embodiment 1.

Example 3, the bamboo extract powder in example 1 is changed into at least two bamboo extract powders, and the specific steps are as follows:

1. mixing a bamboo extract powder with salt to obtain a mixture;

2. putting the obtained mixture into a special container, putting the container into an intermediate frequency smelting furnace, heating to 800-1400 ℃ under normal pressure by adopting a rapid heating process, and preserving heat for a certain time to obtain a product;

3. and (3) taking out the product obtained in the step (2) after heat preservation for a certain time at 800-1400 ℃, adding another bamboo extract powder into the product after crushing, and repeating the step (1-3) (note: continuously baking at the original temperature or higher) until all the bamboo extract powder is baked to obtain the novel bamboo salt.

Note: the total adding amount of the bamboo extract powder is 1-40% of the mass of the salt.

In conclusion, the novel bamboo salt can be baked once or in several times after the bamboo objects are added once, and can also be baked in several times and stages.

In the novel bamboo salt series products provided by the invention, in the high-temperature smelting process, due to the infiltration of different elements in the bamboo extract, the element composition of the salt, the crystal lattice of NaCl and the crystal configuration are obviously changed. The salt solution is characterized by showing different colors such as gray, purple, pink, white, blue-green and the like according to different process parameters, and the pH value of the 5% saline solution is increased from 6-7 of the original salt to 8-12. The total amount of NaCl is reduced and the content of other elements (especially various trace elements) is increased. The taste is also changed from pure salty taste to rich and mellow salty, fresh and sweet taste, and the taste has obvious smelly preserved egg taste.

The specific biological functions of the novel bamboo salt include: preventing chemical hepatic injury and hypertension induced by high-salt diet, whitening, inhibiting bacteria, resisting inflammation, removing toxic substance, resisting virus, resisting allergy, protecting oral health, inhibiting intestinal canceration, preventing nerve cell apoptosis, etc. In addition, the skin care product is beneficial to improving the permeability of epidermal cells of a human body and helping skin care factors in daily chemicals to better play a role.

The specific application of the novel bamboo salt series comprises: a pharmaceutical adjuvant; health food/drink; functional food/beverage products; table seasoning salt, cooking salt; cosmetics for special uses, and personal care products (skin cream, foundation lotion, soap, face pack, toothpaste, mouth wash, shampoo, bath salt, etc.); the final product can be in the form of powder, granule, capsule, tablet, effervescent tablet, aqua, emulsion, spray, etc.

In summary, the invention provides a preparation method of novel bamboo salt, which comprises the steps of uniformly mixing different bamboo extracts and salt according to a certain proportion, and then baking the mixture once or in several times at a high temperature of 800-1400 ℃ by adopting a rapid heating process to form the novel bamboo salt with different colors, different space structures, different physicochemical properties, different flavors and different purposes. The novel bamboo salt prepared by the invention has a health-care effect, is beneficial to improving the permeability of epidermal cells of a human body and helping skin-care factors in daily chemicals to better act, and can be used as a medical aid, a health-care food/beverage, a functional food/beverage, table seasoning salt, cooking salt, a special-purpose cosmetic or a personal care product.

Example 4 preparation of novel Phyllostachys nigra salt (salt + bamboo leaf flavone)

Respectively weighing 10g of bamboo leaf flavone and 40g of original salt, uniformly mixing, putting into a magnetic conduction crucible, putting into an intermediate frequency melting furnace, heating to 1300 ℃ at normal pressure at a heating rate of 100 ℃/min, preserving heat for 1h, taking out, naturally cooling, and crushing to obtain the novel blue bamboo salt, wherein the color and the appearance of the blue bamboo salt are shown in figure 1.

Example 5 preparation of novel powdered bamboo salt (salt + bamboo leaf flavone)

Respectively weighing 10g of bamboo leaf flavone and 40g of original salt, uniformly mixing, putting into a magnetic conduction crucible, putting into a medium-frequency smelting furnace, heating to 1000 ℃ at normal pressure at a heating rate of 100 ℃/min, keeping the temperature for 2h, taking out, and naturally cooling to obtain pink novel bamboo salt, wherein the color and appearance of the bamboo salt are shown in figure 2.

Example 6 preparation of novel powdered bamboo salt (salt + bamboo leaf antioxidant)

Respectively weighing 8g of bamboo leaf antioxidant and 42g of salt (well salt), uniformly mixing, putting into a magnetic conduction crucible, putting into an intermediate frequency smelting furnace, heating to 950 ℃ at a heating rate of 100 ℃/min under normal pressure, preserving heat for 3h, naturally cooling to obtain pink novel bamboo salt, wherein the color and the appearance of the bamboo salt are shown in figure 3.

Example 7 preparation of novel Phyllostachys nigra salt (common salt + triterpene in bamboo shavings)

Weighing 12g of caulis Bambusae in Taenia triterpene and 38g of salt (well salt), mixing, placing into a magnetic crucible, placing into a medium frequency melting furnace, heating to 1400 deg.C at normal pressure at a heating rate of 200 deg.C/min, keeping the temperature for 1h, taking out, naturally cooling, and pulverizing to obtain novel blue bamboo salt with color and appearance shown in FIG. 4.

Example 8 preparation of novel Black bamboo salt (salt + bamboo shoot amino acid peptide powder)

Respectively weighing 4g of bamboo shoot amino acid peptide and 26g of raw salt, uniformly mixing, putting into a magnetic conduction crucible, putting into a medium-frequency smelting furnace, heating to 950 ℃ at the normal pressure at the heating rate of 150 ℃/min, keeping the temperature for 1.5h, taking out, and naturally cooling to obtain the purple novel bamboo salt, wherein the color and the appearance of the novel bamboo salt are shown in figure 5.

Example 9 preparation of novel powdery bamboo salt (salt + bamboo shaving polysaccharide)

Respectively weighing 15g of bamboo polysaccharide and 35g of raw salt, uniformly mixing, putting into a magnetic conduction crucible, putting into a medium-frequency smelting furnace, heating to 1100 ℃ at normal pressure at a heating rate of 120 ℃/min, preserving heat for 1.5h, taking out, naturally cooling, and crushing to obtain pink novel bamboo salt, wherein the color and the appearance of the novel bamboo salt are shown in figure 6.

Example 10 preparation of bamboo charcoal salt (salt + bamboo charcoal)

Respectively weighing 15g of bamboo charcoal (powder) and 35g of raw salt, uniformly mixing, putting into a magnetic crucible, putting into a medium-frequency smelting furnace, heating to 1000 ℃ at normal pressure at a heating rate of 150 ℃/min, preserving heat for 1.5h, taking out, naturally cooling, and crushing to obtain colorless bamboo charcoal salt, wherein the color of the colorless bamboo charcoal salt is similar to that of the raw salt and baking salt without bamboo extract.

The bamboo charcoal is a pre-baked bamboo tube (not belonging to the category of bamboo extract), and when the bamboo charcoal is mixed with salt, the bamboo charcoal does not have the same or similar chemical reaction with the bamboo extract under the smelting condition of the invention.

Comparative example 1

The difference from example 4 is that: the heating rate is 10 ℃/min, the temperature is kept for 1h after the temperature is raised to 1300 ℃, the bamboo salt is taken out for natural cooling, and the light blue bamboo salt is obtained after crushing after cooling, the color of the bamboo salt is light and is nearly colorless, and black impurities are arranged inside the bamboo salt, which is different from the blue-green, clean and thorough blue bamboo salt obtained in the embodiment 4.

Comparative example 2

The difference from example 5 is that: the temperature rise rate is 10 ℃/min to 1000 ℃, the bamboo salt is taken out for natural temperature reduction after heat preservation for 2h, and the bamboo salt is crushed after cooling to obtain grey pink bamboo salt, wherein the color of the bamboo salt is dark light pink, the number of internal bubbles is large, and the bamboo salt contains black impurities, which is different from the pink clean and thorough pink bamboo salt obtained in example 5.

And (in the experiment, the blue bamboo salt and the pink bamboo salt are respectively samples obtained in examples 4 and 5).

Experiment 1, analysis of physicochemical Properties of novel bamboo salt and reference substance thereof

1.1 color difference analysis

The kind, addition ratio, smelting temperature, heat preservation time and even heating rate of the bamboo extract can directly influence the color and appearance of the final product. Fig. 7 shows that the raw salt added with 5-35% of different bamboo extracts is smelted at a high temperature of 800-1400 ℃ under normal pressure, and the blue bamboo salt obtained in example 4, the pink bamboo salt obtained in example 5 and the purple bamboo salt obtained in example 8 can respectively present different colors such as blue, pink and purple under a microscope. Meanwhile, as can be seen from fig. 7, the roasted salt obtained by smelting the raw salt without any foreign substance at 800-900 ℃ for 1-2 hours has higher transparency and brighter color.

The chromatometer is a common photoelectric integral type color measuring instrument, it uses light receiver capable of sensing red, green and blue colors, and utilizes the standard light source in the interior of instrument to irradiate the measured object, and makes amplification treatment of the light current sensed by each light receiver, and makes once integral measurement in the whole visible light wavelength range to obtain tristimulus value and chromaticity coordinate of the transmitted or reflected object color so as to obtain the signal of said color, and utilizes the system to give out the color difference value between the measured samples.

The main indexes measured by the color difference meter comprise L, a and b. Wherein,

l represents the brightness of the sample, and the larger the value, the brighter the value;

a represents the red and green direction, "+" represents a bias towards red, and "-" represents a bias towards green;

b represents a blue-yellow phase, "+" indicates a shift towards yellow, and "-" indicates a shift towards blue.

Table 1 summarizes the color difference analysis data of different new bamboo salts. It can be seen that the L values of the raw salt and the roasted salt are 87.73 + -0.19 and 89.27 + -1.09 respectively, the a and b values are close to 0, which shows that the salt is close to white; and the L value of other novel bamboo salts is between 47 and 73, the darkest is Renshan purple bamboo salt, and the brightest is blue bamboo salt. The large value of a of pink bamboo salt and purple bamboo salt indicates that the two salts are biased towards red color, and the negative values of a and b of the blue bamboo salt indicate that the two salts are biased towards blue-green color. The comparison of the L, a and b values of pink, blue and purple bamboo salts with pantone color card shows that the colour of pink bamboo salt is similar to pantone color 503C (L85, a 11, b 1), the colour of blue bamboo salt is similar to pantone color 563C (L70, a-24, b-5), the colour of purple bamboo salt is similar to pantone color 5005C (L60, a 21, b 4), and the comparison result is shown in fig. 8.

TABLE 1 color value parameters of different samples

1.2 change in pH

The pH value of food has an important influence on the maintenance of acid-base balance in the human body, and is therefore classified into acidic food and alkaline food. In modern society, the dietary structure of the public is generally acidic, and acidic constitutions can be formed over time, so that the immunity is reduced and the sub-health state is caused. The pH values of different salt samples at a concentration (w/v) of 0.2-5% were measured, as shown in Table 2.

The original salt solution with the concentration of 1 percent or below is weakly acidic (the pH value is less than 7), and the original salt solution is obviously increased after being baked; whereas all bamboo salt solutions exhibit strong alkalinity (pH >9) even at 0.2% concentration, the difference is very significant compared to the original salt (p < 0.001). It is shown that after the raw salt is co-melted with the bamboo extract, a large amount of alkali metal elements enter the crystal lattice structure of NaCl or are attached to the surface of the NaCl.

TABLE 2 pH values of the different samples

1.3 Change in conductivity

Conductivity data were obtained for different samples at 0.2-5% concentration (w/v) as shown in Table 3. As can be seen from the table, the conductivity of the novel bamboo salt of the invention has no significant difference with the conductivity of the original salt at the salt solution concentration (less than 1.0%) which can be tolerated by human body.

TABLE 3 conductivity of different samples

1.4 atomic Spectroscopy

TABLE 4 atomic Spectroscopy elemental composition (%)

The atomic energy spectrum not only can scan and shoot the surface morphology of the material, but also can detect various elements on the surface of the material and the relative contents of the elements. The novel bamboo salt and the reference sample (particle) thereof prepared by the invention are placed under an atomic energy spectrometer (SU-8010, Nippon Hitachi Co., Ltd.) to carry out qualitative, semi-quantitative and quantitative analysis (detection limit is 0.5%) on the micro-area points, lines and surfaces of the surface layer of the sample, and the obtained results are shown in Table 4.

1.5 elemental composition analysis

The main component of the salt is sodium chloride, and in addition, the salt also contains a small amount of other mineral elements. The salt with higher refining degree has higher sodium chloride content and less other nutrient elements, which is unfavorable for human health.

The potassium element can regulate the intracellular osmotic pressure and the acid-base balance of body fluid, participate in the metabolism of intracellular sugar and protein, contribute to maintaining the nerve health and normal heartbeat rule, prevent stroke and assist the normal contraction of muscles. In the case of hypertension caused by ingestion of high sodium salt, potassium salt or potassium-rich food has a hypotensive effect.

Magnesium is the main cation in human cells, and can affect the transport of potassium ions and calcium ions, regulate the signal transmission, participate in energy metabolism, protein and nucleic acid synthesis, and perform the activation and inhibition of catalytic enzymes.

Phosphorus is one of the basic components constituting nucleic acid of genetic materials, and phosphorus and calcium are important constituent materials of bones and teeth. Phosphorus can keep balance of ATP metabolism in vivo, regulate acid-base balance in vivo, and participate in energy metabolism in vivo.

Manganese is a coenzyme for SOD, and its deficiency can cause neurasthenia, affect intellectual development, and also cause a decrease in synthesis and secretion of insulin, affecting carbohydrate metabolism.

Molybdenum is an essential trace element for human body, is one of the basic components of xanthine oxidase and aldehyde oxidase in liver and intestine of animal body, and is also a component of heparin sulfite oxidase. Research shows that molybdenum also has obvious caries preventing effect and strong inhibiting effect on the formation of urinary calculus, and the human body is easy to suffer from kidney calculus due to molybdenum deficiency.

Vanadium is a trace element essential to the human body and is believed to contribute to the prevention of cholesterol accumulation, the reduction of blood glucose, the reduction of blood pressure, the prevention of dental caries, the help of the production of red blood cells, and the like.

Selenium is an important trace element necessary for human bodies, the Chinese nutrition society ranks selenium as one of 15 nutrients necessary for human bodies, generally, the selenium is considered to be closely related to immunity, aging, reproductive function and the like, and the selenium deficiency is a major cause of keshan disease.

Chromium is also an essential micronutrient, plays an important role in all insulin-regulating activities, and is an important blood glucose regulator. Meanwhile, chromium deficiency is also associated with the formation of myopia.

Silicon is mainly concentrated in bones, lungs, lymph nodes, pancreas, adrenal glands, nails and hair, has the highest content in connective tissues such as aorta, trachea, tendons, bones, skin and the like, and has special significance for the bone health of human bodies. However, due to the development of industry and the change of life style, the silicon element in modern human body is often extremely insufficient.

The results of elemental measurements for different salt samples are shown in table 5. From the element detection results of different salt samples, the novel bamboo salt has quite obvious difference with the original salt (and the roasted salt thereof). The potassium content of the pink, purple and blue bamboo salt is remarkably increased, and particularly, the potassium element in the novel blue bamboo salt obtained in the example 4 is about 500 times of that of the original salt and 4.6 times of that of the Renshan bamboo salt produced by the traditional process; the content of magnesium, iron, nickel, zinc, molybdenum and vanadium in the purple bamboo salt (containing 2 new and old samples) is obviously higher than that of the original salt and other bamboo salts, and the existence of selenium is detected in the pink bamboo salt and the blue bamboo salt obtained by the new technology. In all samples, the blue bamboo salt possessed much higher contents of iodine (28mg/kg), boron (26.6mg/kg), phosphorus (424mg/kg), chromium (4mg/kg) and manganese (18 mg/kg) next to the purple bamboo salt than the other samples. The silicon content of the bamboo salt is obviously higher than that of the original salt and the roasted salt, and the bamboo salt produced by the new process is higher than that of the traditional produced Renshan bamboo salt. Meanwhile, selenium element is detected in the pink bamboo salt and the blue bamboo salt.

TABLE 5 results of elemental detection analysis of different samples

Remarking: the detection limit of the phosphorus element is 20 mg/kg; the detection limit of molybdenum, antimony, selenium, tin and total arsenic elements is 0.01 mg/kg; the detection limit of cadmium and germanium elements is 0.001 mg/kg; the detection limit of thallium element is 0.0001 mg/kg.

The bamboo salt also contains a certain amount of sulfide, so the bamboo salt has a typical odor of the rotten preserved eggs. Hydrogen sulfide has various neuroprotective effects, which are proved by a large number of experiments at home and abroad, mainly comprise anti-neuritis reaction, anti-oxidative stress damage and anti-hypoxic ischemic nerve damage, and can increase the plasticity of nerve cells, thereby reducing the apoptosis of hippocampus neurons.

In addition, particularly, the edible safety of the salt is greatly improved by high-temperature smelting at the temperature of more than 800 ℃, and the content of heavy metals (lead, arsenic and mercury) in the roasted salt is greatly reduced compared with that in the original salt. Meanwhile, other harmful components (such as organic plastic particles and the like) in the original salt are also completely removed.

Experiment 2, microstructure and lattice structure analysis of novel bamboo salt and its reference substance

2.1 micrographs of the appearance of the samples

The appearance of the sample obtained by photographing the novel bamboo salt particles obtained in the practice under the condition of 10 times of an eyepiece and 5 times of an objective lens by using a stereo microscope (Jiangnan brand SE220) is shown in FIG. 7.

As can be seen from FIG. 7, the original salt and the roasted salt are almost colorless, the particle surface is smooth, and the appearance is regular. The pink bamboo salt, the purple bamboo salt and the blue bamboo salt have different colors, have larger crystal arrangement difference and have more luster. Although the color of the new product of the purple bamboo salt prepared by the invention is close to that of the Renshan bamboo salt, the purple bamboo salt is purer and glittering and translucent in appearance, and the Renshan bamboo salt contains more impurities.

2.2 Observation of Scanning Electron Microscope (SEM)

The novel bamboo salts of the examples were morphologically characterized by means of a GeminiSEM 300 scanning electron microscope, from the company Card Zeiss Microcopy GmbH, Germany. The different sample particles were individually observed under an electron microscope to obtain FIG. 9. The surface of the original salt and the baked salt is smooth and has no more attachments. The surface of the novel bamboo salt prepared by the invention is in the shape of sweet potato, and a plurality of small particles are attached to the surface of the particles.

2.3 Transmission Electron Microscopy (TEM) observations

The different salt samples were suspended in absolute ethanol (5%, w/v) and the novel bamboo salt particles obtained in the examples were morphologically characterized using a Transmission Electron Microscope (TEM), JEOL corporation JEM-1230, Japan. The transmission electron microscope images of the novel bamboo salt represented by the pink bamboo salt, the purple bamboo salt and the blue bamboo salt are shown in fig. 10, the original salt is regular in shape and has a cubic regular structure of sodium chloride, and the novel bamboo salt has no specific rule and is attached with a plurality of small particles.

2.4X-ray diffraction (XRD) analysis results

X-ray diffraction (XRD) is one of the most effective and widely used means of material structure analysis. Because the crystal is composed of unit cells formed by regularly arranged atoms, X-rays scattered by different atoms interfere with each other to generate strong X-ray diffraction in certain special directions, the orientation and the intensity of the spatial distribution of the diffraction lines are closely related to the crystal structure, and the diffraction pattern generated by each crystal reflects the atom distribution rule in the crystal. The phase analysis, the unit cell parameter determination and the diffraction line intensity analysis can be carried out on the sample. The pink bamboo salt, the purple bamboo salt, the blue bamboo salt and their control samples were ground to powders (100 mesh sieve) and analyzed with an X-ray diffractometer (Bruker D8 Advance) manufactured by Bruker, germany.

2.2.1 Crystal Structure analysis

Phase analysis is the main application of X-ray diffraction, and can be used for qualitative and quantitative analysis of substances. By comparing the lattice interplanar spacing and the diffraction intensity measured for the material with the diffraction data for a standard phase, the phase present in the material can be determined, and the content of each phase in the material can be determined from the intensity of the diffraction pattern. The precise cell parameter data can reflect the subtle differences in structure between different samples of a substance or the subtle changes in the structure of a crystal under the influence of external physicochemical factors. The unit cell parameters of several phases of the novel bamboo salt obtained in the examples are as follows:

TABLE 6 sodium chloride content and lattice parameter in different samples

In table 6 above, the NaCl content is determined by XRD, which is the NaCl crystal form content in the sample to be tested, and if the chemical method is adopted for determination, the NaCl content should be 93.36, 89.13, 89.30, 86.18 for the original salt, pink bamboo salt, purple bamboo salt and blue bamboo salt, respectively.

TABLE 7 Potassium chloride content and lattice parameter in different samples

TABLE 8 Crystal size of different samples

2.2.2X-ray diffraction spectra and simulated crystal structure diagrams

The unit cell patterns of the different salt samples were modeled by unit cell parameters. It can be seen from fig. 11 that the original salt is more regular and cubic, while the pink bamboo salt is more pointed at both ends, the purple bamboo salt is more rounded, and the blue bamboo salt is octahedral and conical, which indicates that the crystal structure of the original salt and the bamboo extract is greatly changed after high-temperature melting under different conditions.

Experiment 3, sensory testing of novel bamboo salt and reference substance thereof

The electronic tongue is used for simulating the human tongue to analyze, recognize and judge a sample to be detected, and the obtained data is processed by a multivariate statistical method, so that the overall quality information of the sample is quickly reflected, and the recognition and classification of the sample are realized. The method is a detection technology which is based on a multi-sensor array, senses the overall characteristic response signal of a sample, and performs analog identification and quantitative and qualitative analysis on the sample. The device mainly comprises a taste sensor array, a signal acquisition system and a mode recognition system.

The electronic nose is also called as a smell scanner, and is a novel instrument for quickly detecting food developed in the 90 s of the 20 th century. It uses special sensor and pattern recognition system to provide the whole information of tested sample quickly, indicating the implicit characteristics of sample. It is an instrument consisting of a selective electrochemical sensor array and a suitable identification method, able to identify simple and complex odours, and able to obtain results consistent with human sensory evaluations.

The Discrimination Index (DI) is a measure for determining the overall Discrimination effect of the sample by the electronic tongue and the electronic nose, and the range of the DI is [ -100, +100 ]. 100,0 means that it cannot distinguish taste from smell of the sample; +100 means that it can be distinguished effectively, and the closer the value is to 100, the better the distinguishing effect.

3.1 taste traits Using electronic tongue

The novel bamboo salt obtained in the examples was prepared into a 10% solution, and the difference in taste was measured by using an electronic tongue (Smartongue, Isensogroup Co.).

From fig. 12, it can be seen that the DI value of the electronic tongue reached 99.55, indicating that there is a significant difference in taste between the different new bamboo salts, which can be clearly distinguished. The contribution rate of the principal component 1(PC1) is 78.36%, which is much greater than that of the principal component 2(PC 2); the farther the distance on the abscissa is, the greater the difference is represented; the closer horizontal coordinate distance of the pink bamboo salt, the purple bamboo salt and the Renshan bamboo salt shows that the two are closer in taste and are all obviously different from the original salt and the blue bamboo salt obtained in the embodiment.

3.2 olfactory characteristics by electronic nose

The electronic nose collects odor signals of different samples through 14 sensors, the data is processed by software to carry out principal component analysis, the novel bamboo salt obtained in the embodiment is prepared into 10% solution, and the taste difference detected by the electronic nose (iNose, Isensogroup company) is shown in figure 13: the two main components which account for the maximum total information amount in the sample are respectively taken as an abscissa PC1 and an ordinate PC2, the contribution rate of the main component 1(PC1) is 99.76% which is far greater than that of the main component 2, therefore, the farther the distance of the data of the two samples on the abscissa is, the larger the difference is, the abscissa of the new bamboo salt in the figure is very close, and the three new bamboo salts obtained by the invention are relatively close in olfaction. The bamboo salt prepared by the traditional method (Renshan purple bamboo salt) has a smell similar to that of the original salt. In addition, according to the results of atomic energy spectrum analysis in table 4, sulfur elements are found on the surface of the purple bamboo salt, so that it can be explained that the purple bamboo salt has a light hydrogen sulfide smell, and the sulfur elements of other salts do not reach the detection limit.

Experiment 4 animal experiment of novel bamboo salt liver protecting effect

4.1 animal grouping and Experimental design

4.1.1 Experimental animals and groups

45 healthy male mice, SPF grade C57BL/6, were 5 weeks old, were randomized into 9 groups after acclimation for one week, and the experimental design and dose configuration are shown in table 9. Except for normal control group (1)^#) Except for conventional feed, the rest 8 groups all use salt-free basic feed. In the administration stage, the oral dosage of the mice is obtained according to the daily salt intake of 5g of each person recommended by the world health organization and a standard animal equivalent dose reduction algorithm, and is divided by 1^#In addition, each lavage sample contained 4% NaCl and was gavaged 1 time daily for 21 days. The temperature of the breeding environment is (22 +/-2) DEG C, and the relative humidity is 50-70%.

TABLE 9 animal test groups and dosages administered

To ensure the number of testsBased on the comparability, the normal control group 2^#And model group 3^#The dietary salts are all pure NaCl

4.1.2 acute hepatic injury modeling

Model control group and test group 1h after the last administration (3)^#～9^#) Mice were all intraperitoneally injected with 0.1% CCl₄Olive oil solution, CCl₄BW at a dose of 10mL/kg, normal control group (1)^#～2^#) An equal volume of olive oil was given and fasted overnight.

4.1.3 sample Collection and Biochemical index measurement

In the case of CCl injection₄After 16h of olive oil solution, the mice were sacrificed by dislocation of the spine, the eyeballs were immediately removed to collect blood, and the mice were dissected to collect the liver.

Centrifuging the blood sample at 3500r/min for 10min, and sucking the upper serum for blood biochemical index determination. After the whole liver was removed, 1 part of 0.4g of liver tissue was harvested, and put into a freezing tube containing PBS (pH 7.4) to homogenize, and the remaining liver tissue was put into a freezing tube and stored in a refrigerator at-80 ℃ for use. Homogenizing 0.4g of the sheared liver, centrifuging at 4000r/min for 20min in a ultra-low temperature centrifuge, collecting the supernatant, and measuring the contents of Malondialdehyde (MDA) and Glutathione (GSH) and the activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) (Coomassie brilliant blue method).

4.1.4 pathological Observation of liver tissue

Liver tissues of the same parts of each group of experimental mice are taken, washed clean by cold physiological saline and fixed by neutral formalin, paraffin sections with the size of 4 mu m are prepared, HE staining is carried out, and the morphological change of the paraffin sections is observed under a microscope.

4.1.5 Experimental data processing

The experimental data are all represented by mean values plus or minus standard errors (x plus or minus s), and the data are subjected to the homogeneity test of variance; data comparisons between groups were performed using one-way analysis of variance. Significance was analyzed using the Duncan test in one-way analysis of variance (ANOVA) with SPSS19.0 statistical software, with P <0.05 being significantly different and P <0.01 being significantly different.

4.2 results and analysis

4.2.1 Effect of novel bamboo salt on weight of Experimental mice

In a test period of 21 days, the body mass of each experimental group of mice is prolonged along with the feeding time, no significant difference is shown in the body mass (P is greater than 0.05), the skin and hair of each group of mice are observed to be smooth, the clinical activity performance is normal, the health condition is good, and the fact that different salt samples are ingested has no influence on the clinical performance of the mice is shown. The body mass of each group of experimental mice in the experimental period is detailed in Table 10.

TABLE 10 comparison of body constitution of mice of each experimental group in the test period

Note: if the letters in the same row are completely different, the two are obviously different (P <0.05)

4.2.2 Effect of novel bamboo salt on transaminase activity in serum of mice with chemical liver injury

As can be seen from Table 11, model group (3)^#) The activities of the serum glutamic acid transaminase (ALT) and the aspartate transaminase (AST) of the mice are both remarkably higher than those of a normal control group (2)^#And 1^#)(P<0.01), indicating that molding was successful.

TABLE 11 comparison of transaminase activities in serum of mice of each experimental group

Note: if letters in two same columns are completely different, the two columns have obvious difference (P < 0.05);

model control group (3)^#) Control group with NaCl (2)^#) In contrast to the above-mentioned results,^#represents P<0.01；

Each test group (4)^#～8^#) Control group with model (3)^#) By comparison, denotes P<0.01。

As can be seen from Table 11, the novel bamboo salts of the present invention all showed various degrees of activity for reducing serum transaminaseSalt had little effect. Compared with the model group, the effect of the bamboo salt of the invention on inhibiting the ALT activity is extremely obvious (P)<0.01); bamboo salt (P) with effect of inhibiting AST activity increase<0.01) more pronounced; pink bamboo salt pair CCl₄The inhibition effect of the acute liver injury mouse serum transaminase sharply rising is better than that of the bamboo salt. The powder bamboo salt and the blue bamboo salt have certain liver protection effects. However, the positive drug control group (biphenyldicarboxylate) had no effect on AST, although having the strongest ALT activity inhibition effect. The commercially available Renshansa edulis salt does not show the inhibitory effect on the serum transaminase activity of the mice with acute chemical liver injury, like the original salt.

4.2.3 Effect of novel bamboo salt on oxidative stress index of mice with chemical liver injury

When an experimental animal is attacked by a chemical poison, an important characterization of acute liver injury is that the MDA content is increased, the GSH level is reduced, the SOD activity is reduced and the like, and strong oxidative stress reaction is generated along with the peroxidation of liver tissue membrane lipid.

The data in Table 12 show that two groups (2) of pure NaCl at 4% concentration were also ingested with salt-free feed and gavage simultaneously^#And 3^#) By CCl₄After the model is made, various oxidative stress indexes are obviously changed, and particularly the GSH and MDA levels are obviously changed (P)<0.01), indicating gavage CCl₄The liver of the latter animals was indeed damaged.

As can be seen from table 12, the bamboo salts of the present invention all increased the GSH content of the damaged liver to some extent, wherein the blue bamboo salts showed a very significant enhancing effect; the novel bamboo salt can reduce MDA content of damaged liver, wherein the most powerful is blue bamboo salt (P <0.01), and secondly, Renshanzizhu salt and pink bamboo salt (P < 0.01); the bifendate group also showed the effects of increasing GSH and reducing MDA content, but none was as effective as the salt of bamboo blues. The bamboo salt of the invention has certain function in improving the activity of endogenous antioxidant enzymes of damaged livers.

TABLE 12 comparison of antioxidant Activity of liver tissue of mice in each experimental group

4.2.4 histopathological Observation of liver injury and repair in Experimental animals

FIG. 14 is the effect of novel bamboo salt on liver histopathology in experimental mice (. times.400). 1^#And 2^#The liver tissue is of a normal mouse, so that the liver cell cords are regularly arranged, the cell boundary is clear, the cell karyotype is normal, and no obvious abnormality exists; 3^#The hepatic cell cords in the NaCl model group are disorganized, the cell karyotype is obviously changed, and a large amount of cells infiltrate the central veins; 4^#The bifendate group has clear liver cell cable arrangement, normal cell nucleus type and a small amount of vacuole degeneration, and shows that the bifendate dripping pill has a treatment effect on acute liver injury; 5^#The liver cell cables of the Renshanzi salt group are arranged clearly, the cell nucleus type is normal, and a small amount of vacuole denaturation and water sample denaturation exist; 6^#The hepatic cell cords of the original salt control group are not regularly arranged, the cell karyotype is obviously changed, and a large amount of cells infiltrate the central vein; 7^#The blue bamboo salt test group has clear liver cell cable arrangement, normal cell nucleus type and a small amount of vacuole degeneration; 8^#The powder bamboo salt test group has clear liver cell cable arrangement, normal cell nucleus type, a small amount of vacuolation and a small amount of cell infiltration in central veins. According to the morphological examination result of the pathological section of the liver tissue, the pink bamboo salt and the blue bamboo salt are both opposite to CCl₄The mouse acute liver injury caused by the drug has a certain protection effect.

4.3 conclusion

China is the first major country of the world with liver diseases, and the number of chronic liver diseases is predicted to reach 4.5 hundred million in 2020. The high-incidence national conditions of liver diseases are largely related to food sources, drinking water, eating habits, catering ways and the like. The edible salt of residents in China mainly comes from sea salt, and sun-cured sea salt (original salt), namely the concentrate of seawater, has the possibility that all pollutants in the sea can be reserved in the sea salt, so that certain food safety hazards are brought. The research result shows that the GSH level in the liver of the experimental mouse which intakes the original salt is extremely obviously lower than that of the group which intakes the pure NaCl with the same dosage, which indicates that some harmful factors which are adverse to the liver possibly exist in the original salt, and the oxidative stress of the liver is caused. The final result shows that the effective components absorbed from the bamboo tube by the bamboo salt baked by the traditional method are limited, and the liver protection effect of the bamboo salt baked by the traditional method is inferior to that of the pink bamboo salt and the blue bamboo salt provided by the invention.

Experiment 5, study of whitening efficacy of novel bamboo salt

5.1 materials, reagents and instruments

Mouse B16 melanoma cells, shanghai cell institute of chinese academy of sciences; RPMI-1640 medium, Gibco, USA; fetal bovine serum, ThermoFisher, USA; trypsin, penicillin-streptomycin solution, Phosphate Buffered Saline (PBS), AR, hangzhou kokai biotechnology limited; levodopa (L-DOPA), tyrosine, tyrosinase (25KU, not less than 500u/mg), AR, Beijing Soilebao technologies, Inc.; tetrazolium blue (MTT, dye liquor mass fraction of 5g/L), Beijing Rayleigh biotechnologies, Inc.; TritonX-100, alpha-arbutin, dimethyl sulfoxide (DMSO), AR, Shanghai Allantin reagent, Inc.

Eon microplate reader, BioTek corporation, usa; LDZX-50KBS vertical autoclave, Shanghai Shenan medical and apparatus and instruments factory; CP-ST50A type carbon dioxide incubator, Changsha Changjin science and technology Co., Ltd; SW-CJ-F superclean bench, Shanghai Boxun industries, Ltd; CKX41 inverted microscope, OLYMPUS optics industries, japan; BDFACSCaLIBUR flow cytometer, BD company, usa.

5.2 Experimental methods

5.2.1 in vitro tyrosinase inhibition assay

Tyrosine is taken as a substrate for measuring the activity of the tyrosinase monophenolase, L-DOPA is taken as a substrate for measuring the activity of the tyrosinase diphenolase, and the method of Huang and the like is referred for carrying out the activity measurement of the tyrosinase. Firstly, preparing original salt, roasted salt, pink bamboo salt and blue bamboo salt into salt solutions with the mass fractions of 0.2%, 1%, 5% and 10% by using PBS (phosphate buffer solution), sequentially and accurately absorbing sample solutions with different concentrations, 0.1mol/L PBS (phosphate buffer solution) with the pH value of 6.8 and 1.0mmol/L tyrosine or L-DOPA (tyrosine-aspartate) according to a table, fully and uniformly mixing, putting into a water bath kettle at 25 ℃ for incubation for 10min, then adding corresponding 870u/mg tyrosinase solution, and measuring the light absorption value of each reaction solution at 475nm after 10 min. The inhibition rate was calculated as follows:

tyrosinase monophenolase/diphenolase inhibition rate/% ([ 1- (A3-a4)/(a1-a2) ] × 100

TABLE 13 reaction solution composition (mL) in vitro tyrosinase activity assay

5.2.2 determination of cell proliferation Rate of B16

The proliferation rate of B16 cells was measured by MTT method using the original salt as negative control and alpha-arbutin and Korean bamboo salt as positive control. Selecting B16 cells in logarithmic phase, inoculating into 96-well plate, adhering to the wall, removing culture medium, adding culture medium containing 0.25%, 0.50%, 0.75% and 1% of raw salt, pink bamboo salt, blue bamboo salt, alpha-arbutin and Korean bamboo salt, and culturing at 37 deg.C with 5% CO₂Culturing under the condition for 48 h. Taken out 4h before assay, 20. mu.L of MTT (5mg/mL) solution was added to each well, CO was added₂5% CO at 37 ℃ in an incubator₂Incubation was carried out for 4h in ambient, then the medium and MTT were discarded, and 150 μ L DMSO was added to each well to dissolve residual MTT-formazan crystals, shaking for 10min, with cells cultured without added sample as control and PBS as blank. The absorbance at 570nm of each well was measured using a microplate reader. The cell proliferation rate was calculated as follows:

cell proliferation rate/% (OD)_{570 (experiment)}－OD_{570 (blank)})/(OD_{570 (control)}－OD_{570 (blank)})×100

5.2.3 determination of tyrosinase Activity in B16 cells

The tyrosinase activity in B16 cells was measured by the dopa oxidation method. B16 cells are inoculated into a 96-well plate, the original culture medium is discarded after the cells adhere to the wall, and the culture medium containing each sample is added for culturing for 48 hours. Pouring out the culture solution from each group of cells with the existing action time, washing the cells for 2 times by using PBS buffer solution, adding 50 mu L of Triton-X100 aqueous solution with the mass fraction of 1% into each hole, then quickly putting the cells into a refrigerator with the temperature of 80 ℃ below zero for freezing for 30min, taking the cells out, melting the cells at the temperature of 37 ℃ to completely break the cells, adding 10 mu L L-DOPA solution (10g/L) into each hole, taking the cells cultured without adding samples as a control, using PBS as a blank, reacting the cells at the temperature of 37 ℃ for 2h, and measuring the OD value of each hole at the position of 475nm by using a microplate reader. Intracellular tyrosinase activity was calculated as follows:

intracellular tyrosinase activity/% (OD)_{475 (experiment)}－OD_{475 (blank)})/(OD_{475 (control)}－OD_{475 (blank)})×100

5.2.4B 16 cell migration assay

B16 cells were selected in the logarithmic growth phase and the cell concentration was adjusted to 4X 10⁵And (2) adding 2mL of the mixture into a 6-well plate, discarding the original culture medium when the bottom of the cell covers about 60%, drawing a straight line on the bottom of each well by using a 10-microliter pipette tip (one-time operation), slightly washing off the slipped cell by using PBS (phosphate buffer solution), continuously culturing for 48 hours by using a culture medium prepared from 0.5% of original salt, pink bamboo salt, blue bamboo salt and arbutin in mass fraction, observing the growth state and migration condition of the cell under a microscope, and taking the cell cultured without the sample as a control.

5.2.5B 16 cell cycle determination

After B16 cells were allowed to adhere to the walls of the 6-well plates, a medium containing 0.5% of each sample was added to the plates to culture, and three control groups were set in parallel for 48 hours. After the completion of the culture, the cells were collected, washed with PBS, the supernatant was removed, 500. mu.L of a cold 70% ethanol solution was added, fixed overnight, and then centrifuged and the residual ethanol was aspirated. Adding RnaseA solution of 100 mu L into the cell sediment, resuspending the cells, carrying out water bath at 37 ℃ for 30min, adding LPI staining solution of 400 mu, mixing uniformly, incubating at 4 ℃ in a dark place for 30min, transferring to a flow tube, and carrying out machine detection.

5.2.6 Experimental data processing

Experimental data were processed using Origin9 and calculated results expressed as Mean ± standard deviation (Mean ± SD) and tested for significance using Duncan in SPSS 21 one-way analysis of variance ANOVA.

5.3 analysis of results

5.3.1 inhibitory Activity of novel bamboo salts on tyrosinase in vitro

When tyrosine is used as a substrate, tyrosinase can catalyze dopa and further generate melanin, and the process mainly exerts tyrosinase monophenol enzyme activity. The inhibition of tyrosinase monophenolase activity by various salt solutions is shown in figure 15. As can be seen from FIG. 15, the original salt showed no significant inhibition of tyrosinase in the concentration range of 0.2-10.0%. The influence of the roasted salt on tyrosinase is the largest at a concentration of 5.0%, but the inhibition rate is not higher than 10%. The pink bamboo salt has obvious influence on the activity of tyrosinase and is in a concentration effect relationship, when the mass fraction is 0.2-5.0%, the inhibition rate on the tyrosinase is higher along with the increase of the salt concentration, the inhibition rate at 5.0% is more than 94%, and the inhibition rate at 10.0% is basically unchanged. Compared with pink bamboo salt, the inhibition rate of the blue bamboo salt on tyrosinase is lower at low concentration (0.2% and 1%), the inhibition rate is rapidly increased when the concentration is more than 5.0%, the inhibition rate of a 10.0% blue bamboo salt solution on tyrosinase is 72.8%, and the effect is slightly inferior to that of the pink bamboo salt with the same concentration.

When dopa is used as a substrate, tyrosinase can catalyze dopa to generate dopaquinone and further generate melanin, and the process mainly exerts tyrosinase diphenolase activity. The inhibition rate of tyrosinase diphenolase by various salt solutions is shown in FIG. 16. As can be seen from the figure, compared with the inhibition rate of tyrosinase monophenolase, the inhibition rates of raw salt and roasted salt on tyrosinase diphenolase are obviously enhanced, and a certain concentration effect relationship exists, but the maximum inhibition rate is not more than 30%. The tyrosinase diphenolase inhibition effect of the pink bamboo salt is similar to the monophenol enzyme inhibition effect, the diphenolase inhibition rate of the blue bamboo salt solution with high concentration (5.0 percent and 10.0 percent) is not much different from that of the pink bamboo salt solution with the same concentration, and the inhibition rate can reach 92.3 percent at 5 percent. Compared with the original salt, the bamboo salt has more contents of metal elements such as potassium, iron, magnesium, calcium and the like, and may have certain influence on the protein structure of tyrosinase, thereby inhibiting the activity of the tyrosinase.

5.3.2 Effect of novel bamboo salts on B16 cell proliferation

TABLE 14 proliferation rates of B16 cells under the action of Each sample: (

％)

Note: different letters indicate significant differences at the same concentration (p <0.05) and n 6.

Melanin is produced by melanocytes, and generally, inhibition of melanocyte proliferation reduces melanin production. The proliferation rates of mouse B16 melanocytes in samples of different concentrations are shown in table 14. As can be seen from table 14, each salt solution with a concentration of 0.25% or more inhibited the growth of B16 cells, and the cell proliferation rate decreased with increasing salt concentration, and at 0.75%, the cell proliferation rate was not greatly different for each salt group, and the cell growth was severely affected by 1% salt solution, and the proliferation rate was less than 10%. In the low concentration range (0.25% and 0.5%), the proliferation rates of B16 cells in the pink bamboo salt, the blue bamboo salt and the Korean bamboo salt are not lower than those of the original salt, so compared with the original salt, the novel bamboo salt has no obvious additional cytotoxicity on B16 cells, and the proliferation rates of 0.5% of cells in the pink bamboo salt and the blue bamboo salt are far higher than those of the original salt, which indicates that the bamboo salts have a certain protection effect on B16 cells in a NaCl environment. The relationship between the cell proliferation rate and the concentration of the positive control arbutin group is small, and both the cell proliferation rate and the concentration are about 70%.

5.3.3 Effect of novel bamboo salt on tyrosinase Activity in B16 cells

Tyrosinase is a key rate-limiting enzyme for synthesizing melanin by B16 cells, and the enzyme activity of the tyrosinase is an important influencing factor for melanin generation and an important index for measuring the whitening effect of a functional factor. As can be seen from table 15, each sample had a certain effect on the tyrosinase activity of B16 cells, and the intracellular tyrosinase activity was significantly decreased, and showed a certain concentration effect relationship. Compared with the original salt, the tyrosinase activities of the cells of the pink bamboo salt and the Korean bamboo salt are higher, which shows that the tyrosinase activities of the cells of the B16 cells of the bamboo salts are not as good as the tyrosinase activities of the cells of the original salt, and the tyrosinase activities of the cells of the B16 of the blue bamboo salt are smaller than the tyrosinase activities of the cells of the original salt under each tested concentration, which shows that the tyrosinase activities of the cells of the B16 cells of the blue bamboo salt can be obviously reduced, and the effect is better than that of the tested substances of each group. The cell tyrosinase activities of the positive control arbutin group are all higher than those of the salt sample group with the same concentration.

TABLE 15 tyrosinase activity of B16 cells under the action of Each sample (II)

％)

5.3.4 Effect of novel bamboo salt on migration of B16 cells

The important characteristic of tumor cells is that they can diffuse and metastasize during proliferation, and their ability to diffuse can be judged by their mobility. As can be seen from FIG. 17, the streaked area of the B16 cells in the normal group (a) was substantially healed after 48h of culture, indicating that the cells had a strong migration ability. When the mass fraction of the test substance is 0.5%, only part of the cells of B16 acted by the original salt (B) enter the marked area, which indicates that the original salt has a certain inhibiting effect on cell migration. In the cells acted by the pink bamboo salt (d) and the blue bamboo salt (f), no cell enters the scribed area basically, which shows that the three bamboo salts can obviously inhibit the transfer of the B16 cells and have stronger effect than the original salt. Arbutin (c) also has some inhibitory effect on the mobility of B16 cells, but its effect is not as good as that of bamboo salt.

5.3.5 Effect of novel bamboo salt on B16 cell cycle

The cell cycle refers to the process from the end of cell division to the end of the next cell division, and is divided into four phases, the G0/G1 phase (pre-DNA synthesis phase), the S phase (DNA replication phase), the G2 phase (DNA replication phase completed before mitosis begins), and the M phase (cell division phase begins to end). The DNA content in the cells in different periods is different, the cell DNA is dyed by using the fluorescent dye PI, and the fluorescence intensity is detected in a flow cytometer, so that the distribution of the cells in different periods can be researched, and the proliferation condition of the cells can be known. As can be seen from Table 16, the distribution of the original salt and arbutin in the cells of the normal group has no significant difference between the cells of the G0/G1 phase and the S phase, while the distribution ratio of the pink bamboo salt (d) to the blue bamboo salt (f) between the S phase and the G2/M phase is significantly increased, and the distribution of the G0/G1 phase is less. The sum of the S phase and G2/M represents the proportion of the cells in the process of DNA replication and mitosis, and can represent the proliferation capacity of the cells, and the result shows that the proliferation capacity of the pink bamboo salt group cells is better, the proliferation capacity of the blue bamboo salt group cells is second, and the proliferation capacities of other groups are not obviously changed. The MTT results showed that each test substance had a certain inhibitory effect on the proliferation of B16 cell population, whereas the cell cycle studies found that the proliferation ability of the surviving cells was good, and it was presumed that the treatment with the test substance might cause the death of some cells, and that it had the effect of promoting the proliferation of some of the tolerant cells.

TABLE 160.5% weight fraction of the effect of each sample on B16 cell cycle

Note: different letters indicate significant differences (p <0.05) at the same cell cycle, with n-3.

5.4 conclusion

The pink bamboo salt and the blue bamboo salt provided by the invention are taken as representative novel bamboo salts, show concentration-dependent inhibition effects on the monophenol enzyme activity and the diphenolase activity of tyrosinase in vitro, and when the concentration of a sample is 10%, the inhibition rates of the tyrosinase monophenol enzyme respectively reach 96.6%, 94.0% and 70.1%; when the concentration is 5%, the inhibition rates of the diphenolase reach 99.7%, 93.2% and 92.3% respectively. The novel bamboo salt has a certain inhibition effect on B16 cell proliferation, but has no obvious cytotoxicity compared with the original salt. The cyanobiphora salt can obviously reduce the activity of tyrosinase in B16 cells, and the activity of the tyrosinase in B16 cells in a 0.75% cyanobiphora salt culture medium is only 6.26%. Meanwhile, the novel bamboo salt can remarkably inhibit the lateral migration of B16 cells, but does not inhibit the proliferation of the cells by influencing the cell cycle. The novel bamboo salt is used as an in vitro and intracellular tyrosinase inorganic inhibitor, has good inhibition effect, and can be considered as a fruit and vegetable preservative and a whitening functional component for human bodies.

Experiment 6, animal experiment research of novel bamboo salt for preventing hypertension

6.1 sources and groups of Experimental animals

Experimental animals: the male rat SD rat is 13-14 weeks old and has a body weight of about 200 g. After one week of adaptive feeding, the animals were randomly divided into 8 groups, namely, a normal saline feed control group, a gavage normal saline non-saline feed control group, a high-salt model group, an experimental group (pink bamboo salt and blue bamboo salt) and a positive control group (felodipine sustained-release tablets) were ingested, 4 animals were taken in each group, and the experimental design and dosage configuration were as shown in table 17. During the experiment, the animals are raised in a single cage, the raising temperature is 25 ℃, the humidity is 30 percent, and the clinical performance is observed every week. In the administration stage, the daily high salt intake of the rat is 4000mg/kg (equivalent to 8% of salt content in daily ration), each sample and the control sample are prepared into solutions with corresponding concentrations under the premise of freely drinking purified water, and the rat is orally fed with 2mL/100g of pink saline, blue bamboo saline and the like every day. Except for the normal control group (1#) which adopts the conventional feed, the other 8 groups all use the salt-free basal feed.

TABLE 17 animal test groups and dosages administered

To ensure comparability of the test data, free diet conventional feed containing 0.3% common salt (group 1)^#) And a control group (group 2) fed with the same quality of the original saline solution through oral feeding and simultaneously fed with the salt-free feed^#) The effect of salt intake on rats in the gavage mode was compared to that in the feed.

High salt feed group addition amount 8% salt was added to the reference feeds converted to gavage concentration.

6.2 test conditions

Blood pressure and body weight were measured every 4 days for 28 days. After the last gastric lavage, fasting is carried out without water prohibition, and the gastric lavage liquid is placed in a metabolism cage for 24 hours and urine is collected. After the end of the abdominal injection, the rats were sacrificed after the heart was bled.

6.3 test results

6.3.1 weight changes in Experimental rats

As shown in fig. 18 and table 18, the body weights of the animals of each group were not significantly different within 24 days of the experiment, and neither gavage nor high salt intake had a significant effect on the body weight.

TABLE 18 weight change (g) of experimental rats

Compared with the conventional raw salt for intragastric administration (group 2),^Δrepresents p<0.05，^ΔΔRepresents p<0.01；

Compared with the normal group (group 2) of the original salt,^#represents p<0.05，^##Represents p<0.01；

Compared with the high-salt test group (group 3), each of the high-salt test groups (groups 4 to 7),^*represents p<0.05，^**Represents p<0.01。

6.3.2 changes in systolic blood pressure in Experimental rats

As shown in fig. 19 and table 19, the significant difference between the gavage high-dose salt and the conventional raw salt group 2 occurred by the 20 th day in the high-salt experimental group 3, which indicates that the high-dose salt can cause hypertension by oral administration, and the experimental modeling is successful. From the experimental group, the novel bamboo salt groups obtained in the examples all have significant differences from the original salt group by the 24 th day, which shows that the novel bamboo salt prepared in the examples has the effect of preventing hypertension when being taken. It is worth noting that the bamboo salt in the novel bamboo salt has the most obvious blood pressure reducing effect, has no significant difference with low salt intake, and is possibly related to the special physical and chemical structure and element content of the bamboo salt.

TABLE 19 variation of systolic blood pressure in experimental rats

6.3.3 urine volume Change in Experimental rats over 24h

The conventional feed and the conventional raw salt group have no significant difference, which shows that the feeding has no obvious influence on the urine volume. The urine volume was significantly higher in the high salt group than in the normal salt group due to increased water intake resulting from ingestion of high concentrations of saline.

TABLE 20 urine output of experimental rats 24h

6.3.4 analysis result of serum biochemical index of experimental rat

6.3.4.1 effects on liver function

Alanine Aminotransferase (ALT), an enzyme involved in protein metabolism in humans, is an important indicator of the degree of liver disease progression. ALT can accelerate the conversion of protein amino acid in vivo, and the content of ALT is the maximum in liver cells. When the tissue organ is diseased, ALT in the tissue organ is released into blood, so that the ALT content in the serum is increased. Compared with normal rats, ALT in serum of the rats in the high-salt group is remarkably increased, which indicates that the liver is damaged to some extent.

Aspartate Aminotransferase (AST) is helpful in understanding the extent of damage to heart muscle, liver, and kidney tissues. AST is present in various tissues of the human body, with the most abundant content of cardiac muscle, followed by the liver. When necrosis of heart and liver cells occurs, m-AST is released from mitochondria, resulting in increased AST in serum. The AST in the serum of the rat in the high-salt group is obviously increased, which indicates that the liver is influenced to a certain extent after high-concentration salt is ingested.

Alkaline phosphatase (ALP) is widely distributed in human liver, bone, intestine, kidney, placenta and other tissues, is discharged out of the gallbladder through the liver, is mainly used for diagnosis and differential diagnosis of bone, liver and gallbladder system diseases, and the pathological increase of ALP is closely related to the bone, liver and gallbladder diseases. There was no significant difference in ALP content among the groups, indicating that ingestion of a high salt diet within one month had less significant effect on ALP.

TABLE 21 liver function indices of experimental rats

6.3.4.2 Effect on renal function

Urea Nitrogen (BUN) is a nitrogen-containing compound in plasma other than proteins, and is filtered off from glomeruli and excreted. Upon decompensation of renal insufficiency, BUN will rise. Clinically using the glomerular filtration function as an index for judging the glomerular filtration function; creatinine (CRea) is a product of in vivo metabolism of muscle tissues, is mainly filtered by glomeruli and is completely discharged out of the body, and when the kidney function is incomplete, the creatinine can be accumulated in the body to become a toxin harmful to the human body; when all uric acid in blood is filtered from glomeruli, abnormal renal handling of urine results in increased levels of Uric Acid (UA) in blood. It can be seen from the table that there was no significant difference in the group indices within one month, and it is likely that the high salt diet time was too short.

TABLE 22 renal function indices of experimental rats

6.3.4.3 Effect on myocardial function

Skeletal muscle, cardiac muscle and smooth muscle contain a large amount of Creatine Kinase (CK), and are mainly present in cytoplasm and mitochondria, and are important kinases directly related to intracellular energy transfer, muscle contraction and ATP regeneration. The creatine kinase activity assay can be used for diagnosis of skeletal muscle diseases and cardiac muscle diseases. Pathological increase: myocardial infarction, viral myocarditis, dermatomyositis, muscular dystrophy, pericarditis, cerebrovascular accident rupture, etc.

TABLE 23 myocardial function index of experimental rats

It can be seen from the table that ingestion of high concentrations of salt has a significant effect on CK levels, and that a high salt diet more than one month may have some effect on myocardial function. But it is worth noting that the CK content of the pink bamboo salt is lower than that of the high-salt group, which indicates that the pink bamboo salt has potential on preventing myocardial damage.

Lactate Dehydrogenase (LDH) is present in almost all tissues, with heart, skeletal muscle and kidney being the most abundant and useful for the diagnosis of myocardial diseases. Lactate dehydrogenase increases: mainly seen in myocardial infarction, hepatitis, malignant tumor, pulmonary infarction, leukemia, hemolytic anemia, kidney diseases, progressive muscular atrophy, etc. The high-salt diet had lower CK and LDH contents than the normal salt diet group, further illustrating the impairment of myocardial function by the high-salt diet.

6.3.4.4 Effect on serum ion content

The experiment result of one month shows that the ion concentration difference in the serum of each group of experimental rats is not great.

TABLE 24 serum ion content of experimental rats

6.3.5 urine index analysis results of Experimental rats

6.3.5.1 Total excretion

Urinary creatinine (CRea) is derived primarily from blood, and is removed from the body via glomerular filtration with urine, with little absorption and excretion by the renal tubules. Urinary creatinine levels change when there is a problem with the kidneys. Normal urine contains a small amount of small molecular protein (U-TP), and proteinuria is formed when protein in urine is increased, which is a common manifestation of kidney diseases, and also can occur in systemic diseases. Urine microalbumin (U-ALB) is one of the important plasma proteins, and under normal conditions, albumin has a large molecular weight and cannot cross the glomerular basement membrane. In the disease, glomerular basement membrane is damaged to change permeability, so that albumin is excreted into urine, and the urine albumin concentration is continuously increased. From the table, it can be seen that the high-salt diet has significant difference on the U-TP and U-ALB contents of SD rats in one month, which indicates that the kidney function is damaged, but the CRea content in serum kidney index and urine has no significant change, which indicates that the high-salt diet has not strong influence degree in one month, and if the long-term high-salt diet damages the kidney. It is noted that the U-TP level of pink bamboo salt is significantly lower than that of the high-salt group, and is equivalent to that of the positive control, which indicates that pink bamboo salt also has the effect of protecting kidney function.

TABLE 25 Biochemical index of urine of experimental rat

6.3.5.2 urine ion excretion

Besides the increase of Na and Cl ion content, the contents of K, Ca and P in the high-salt group are obviously increased. In the analysis of novel bamboo salt elements, neither the original salt nor the roasted salt P element is detected, and the pink bamboo salt and the blue bamboo salt are detected to be 71.75 and 428mg/kg respectively. The physical and chemical indexes of the novel bamboo salt show that the element content is obviously higher than that of the original salt and the roasted salt, but the urine excretion amount has no obvious difference, which indicates that the rich elements in the novel bamboo salt are absorbed by the body.

TABLE 26 urine ion excretion from experimental rats

6.4 conclusion

The common salt and the roasted salt have no significant difference in the test for preventing the hypertension of SD rats, which shows that the roasted salt without the bamboo extract prepared by the invention has no special biological efficacy.

After 28-day high-salt diet test, the systolic pressure of the male SD rat ingestion original salt group is obviously increased, and obvious liver, kidney and myocardial function damage is shown; the blood pressure of rats fed with the novel bamboo salt is obviously lower than that of the original salt, which shows that the novel bamboo salt has the potential of replacing common salt and preventing and treating hypertension.

All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it will be appreciated that various changes or modifications may be made by those skilled in the art after reading the above teachings of the invention, and such equivalents will fall within the scope of the invention as defined in the appended claims.

Claims

1. The preparation method of the bamboo salt is characterized by comprising the following steps:

1) providing a homogeneous mixture comprising bamboo extract and salt;

2) placing the mixture in a high-temperature treatment device, heating the mixture to 800-1400 ℃ at the heating rate of 80-250 ℃/min, and preserving the heat for 0-6h under normal pressure;

2. The method of claim 1, wherein the bamboo extract is present in an amount of 1 to 40 wt% based on the total weight of the mixture.

3. The method as claimed in claim 1, wherein the heat treatment temperature in step 2) is 900-1400 ℃.

4. The method as claimed in claim 1, wherein the heat treatment temperature in step 2) is 1000-1400 ℃.

5. Bamboo salt, characterized in that it has the following characteristics:

1) the bamboo salt contains less than 90 wt% of NaCl crystal form;

2) the crystal radius of the bamboo salt is

3) The grain size of the bamboo salt is

6. Bamboo salt according to claim 5, characterised in that it contains less than 88 wt% of the NaCl crystal form.

7. Bamboo salt according to claim 5, characterised in that the grain size of the bamboo salt is

Or

8. Bamboo salt according to claim 5, characterised in that it is crystalline.

9. Bamboo salt according to claim 5, characterized in that it is prepared by the method according to claim 1.

10. Use of bamboo salt according to claim 5 for the preparation of a substance selected from the group consisting of: a pharmaceutical aid, a health food/beverage, a functional food/beverage, a table salt, a cooking salt, a special-purpose cosmetic, a personal care product, or a combination thereof.