CN113632909B - 一种植物基抗氧化组合物及其应用 - Google Patents
一种植物基抗氧化组合物及其应用 Download PDFInfo
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Abstract
本发明公开了一种植物基抗氧化组合物,由枣叶提取浓缩液和沙棘叶提取浓缩液以1~1.5∶1的体积比混合得到。以其稀释后浸泡核桃仁,对核桃仁进行抗氧化处理,能有效提高核桃仁的常温保质期至12个月以上,不产生哈喇味、酸败味,酸价和过氧化值指标均符合国家标准要求。本发明植物基抗氧化组合物采用药食同源植物提取制备,正常使用无任何不良作用,且能保持核桃仁的原有口感,属于绿色抗氧化技术。
Description
技术领域
本发明属于食品加工技术领域,涉及一种植物源天然抗氧化物质,本发明的抗氧化物质主要用于核桃仁的抗氧化处理。
背景技术
核桃又称胡桃、羌桃,为胡桃科植物,与扁桃、腰果、榛子并称为世界著名的“四大干果”。
在核桃仁中含有丰富的营养素,包括多种植物多糖、蛋白质、不饱和脂肪酸,并含有人体必需的钙、磷、铁、镁、硒等多种微量元素和矿物质,以及胡萝卜素、核黄素、维生素B1、维生素E等多种维生素。
在众多的坚果中,核桃仁是唯一含有丰富ɑ-亚麻酸的坚果,且其含有脂肪酸的近70%以上均为由亚油酸和ɑ-亚麻酸组成的多元不饱和脂肪酸,亚油酸与ɑ-亚麻酸的比例为4左右,属于世界营养界公认的ω-6与ω-3脂肪酸间的黄金比例,并且不含胆固醇。
但是,核桃仁中的不饱和脂肪酸在常温保存条件下容易受到例如空气、温度等的影响被氧化而变成饱和脂肪酸,从而使得核桃仁的过氧化值等食用质量指标超过国家标准规定,并在感官上产生哈喇味,造成核桃类食品变质,影响了核桃仁的加工使用。这种现象在夏季高温期间更为严重。
目前国内市场及行业内形成的共识是,核桃仁在秋冬春季不超过25℃条件下贮藏超过180天、夏季超过25℃后贮藏70天,就会在感官上产生哈喇味,过氧化值等食用质量指标超出国家标准规定,这极大地阻碍了核桃仁加工业的发展。
在核桃仁外有一层呈深浅不一的淡黄色、黄色或褐色薄皮,称为核桃内种皮。核桃内种皮内含有大量的酚类物质,尤其是能沉淀蛋白质、生物碱的水溶性单宁成分,含量约为326.16mg/100g,约占核桃仁单宁总量的98%。
核桃内种皮中的单宁会极大地影响核桃加工制品的风味。一方面,其可与唾液蛋白质结合,使舌头上皮组织细胞收缩,引起令人不悦的收敛感和干燥感,使核桃制品产生苦涩味口感;另一方面,单宁还能与核桃蛋白质等营养物质结合产生沉淀,影响澄清度,而且这种沉淀被视为抗营养物质,从而降低核桃制品的质量;同时,天然植物单宁在空气中很容易被氧化,尤其是在高温条件、铁和铜等金属离子存在或多酚氧化酶的参与下,会很快被氧化成醌类物质,这是引起核桃制品发生褐变及核桃油色泽较深的主要原因。因此,在实际的生产加工过程中,核桃内种皮苦涩感的存在,是限制核桃仁精深加工的主要因素。
添加抗氧化剂是防止核桃仁氧化变质、延长其贮藏期的有效办法。目前市场上在核桃油或者核桃加工类食品中添加的抗氧化剂基本上都是人工合成抗氧化剂,包括常用的丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、叔丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)等。这些抗氧化剂的抗氧化原理是通过化学抗氧化剂的化学还原反应,降低食品内部及其周围的氧含量,从而避免油脂的氧化;或者是抗氧化剂释放出氢原子与油脂自动氧化反应产生的过氧化物结合,中断链锁反应,从而阻止氧化过程的继续进行。
但是,化学人工合成的抗氧化剂或多或少都有一些危害作用。例如,BHT有臭味,且对大白鼠有致癌作用,已被一些国家禁用;美国已经将BHA从GRAS(公认安全)类食品添加剂的名单中删除;TBHQ在较高温度下易挥发,并且过量食用可能对动物机体产生毒害作用,甚至有致癌风险,日本在2004年已经禁止使用TBHQ。
本发明力图利用祖国医学文明关于药食兼用药材具有的抗氧化、抗菌的丰富实践,从天然的具有抗氧化作用的植物中筛选出能够有效阻断核桃仁不饱和脂肪酸氧化的组分,用于核桃仁的抗氧化处理。
发明内容
本发明的目的是提供一种制作简单、成本低廉的植物基抗氧化组合物,以其用于核桃仁的抗氧化处理,有效提高核桃仁的常温保质期。
本发明所述的植物基抗氧化组合物是由枣叶提取浓缩液和沙棘叶提取浓缩液以1~1.5∶1的体积比混合得到的。
其中,所述的枣叶提取浓缩液和沙棘叶提取浓缩液是分别用水对枣叶和沙棘叶进行提取,并将各自的水提取液浓缩成每1ml相当于10g原料的浓缩液。
本发明上述的枣叶和沙棘叶各自的水提取液可以是按照各种常规的以水为提取介质的溶剂提取方法提取得到的提取液,本发明对其没有特别限定。例如,可以包括但不限于是煎煮法、浸渍法、渗滤法、回流提取法、微波加热法、连续回流提取法、超声处理提取法等各种提取方法。
本发明所述的植物基抗氧化组合物可以应用于核桃仁的加工处理中,以对核桃仁进行抗氧化处理。
使用本发明植物基抗氧化组合物对核桃仁进行抗氧化处理的方法是将植物基抗氧化组合物用水稀释1000~2500倍体积得到水处理液,将核桃仁置于该植物基抗氧化组合物的水处理液中,浸泡处理不少于8h,取出干燥得到抗氧化处理核桃仁。
更进一步地,本发明优选是按照固液质量比为1∶2~3,将核桃仁置于所述植物基抗氧化组合物的水处理液中进行浸泡处理。
本发明将所述浸泡处理的核桃仁干燥至水分含量低于5%后,即可制备得到贮藏期达到12个月的核桃仁。
本发明利用药食兼用理论,通过对多种药食兼用天然食材进行大量的筛选试验,最终确定了以枣叶提取浓缩液和沙棘叶提取浓缩液组合对核桃仁的抗氧化效果。
以本发明植物基抗氧化组合物进行抗氧化处理后制备得到的核桃仁,在恒温37℃的高温条件下可以保存90天,25℃的常温条件下能够保存12个月,不仅保持了核桃仁的原有香味和酥脆感,而且口感无异味、无苦涩味,在12个月的保质期内不产生哈喇味、酸败味,酸价和过氧化值指标均符合国家标准要求。
枣叶中含有丰富的蛋白质,钙、磷、铁等矿物质,维生素B1、维生素B2、维生素C等多种维生素,以及三萜烯酸、氯原酸、黄酮、多酚化合物等丰富的药用成分,从枣叶中提取出的“酸叶酮”、芦丁、茶多酚等,更是抗氧化及治疗冠心病的良药。
同时,枣叶还是一种药食兼用的优良代用茶。枣叶茶整体呈现出高多酚、高黄酮和高抗坏血酸含量的特点,特别是枣叶茶中的酚类含量高达6.2g/100g。
沙棘叶同样也是一种药食兼用的优良代用茶,常被制作成保健茶应用。沙棘作为地球上最古老的植物之一,其超凡的生命力被誉为植物中的“生命之王”。沙棘营养丰富,据测定,沙棘中含有206种对人体有益的活性物质,其中含有的多种维生素、黄酮类化合物和SOD活性成分等能有效防止自由基以达到抗衰老的作用。有研究表明,沙棘叶中黄酮类成分与沙棘果相似,但含量较沙棘果高。
枣叶中的维生素C、类黄酮、茶多酚等,以及沙棘叶中的黄酮类化合物和SOD活性成分等均属于植物源天然抗氧化剂,且大多是水溶性物质。维生素C对食品中油脂稳定性的影响通过与其他抗氧化成分的协同增效作用来实现。茶多酚抗氧化能力强、用量少,其中EGCG的还原性为L-抗坏血酸的100倍,0.01~0.03%的茶多酚即可起到作用,也没有合成物的潜在毒副作用,茶多酚可以与脂质链式氧化中间产物即脂自由基或脂氧自由基反应终止链反应从而抑制脂质氧化。沙棘叶中的原花青素是一种有着特殊分子结构的生物类黄酮,是目前国际上公认的清除自由基最有效的天然抗氧化剂。原花青素抗自由基氧化能力是维生素E的50倍,维生素C的20倍。
本发明植物基抗氧化组合物采用药食同源植物提纯制备,完全无化学合成过程,且不使用有机溶剂提取,无有害物残留,无任何不良作用,且所选功效植物具有抗炎、消毒等作用,以其对核桃仁进行抗氧化处理,属于当前市场极为推荐的绿色抗氧化技术。
我国树坚果的94%为核桃,是世界上最大的核桃生产国。本发明使用植物基抗氧化组合物对核桃仁进行抗氧化处理的优质效果,必将对富含提高人体免疫力功效成分α-亚麻酸和亚油酸的核桃类产品深加工产业发展起到深远的重大意义,在保证核桃仁食品安全的前提下用于烘焙、糖果、坚果棒、青少年专用食品等各行业,使其应用产品突破原有较短保质期的限定。
具体实施方式
下面结合实施例对本发明的具体实施方式作进一步的详细描述。以下实施例仅用于更加清楚地说明本发明的技术方案,从而使本领域技术人员能很好地理解和利用本发明,而不是限制本发明的保护范围。
本发明实施例和对照例中涉及到的实验方法、生产工艺、仪器以及设备,其名称和简称均属于本领域内常规的名称,在相关用途领域内均非常清楚明确,本领域内技术人员能够根据该名称理解常规工艺步骤并应用相应的设备,按照常规条件或制造商建议的条件进行实施。
本发明实施例和对照例中使用的各种原料或试剂,并没有来源上的特殊限制,均为可以通过市售购买获得的常规产品。也可以按照本领域技术人员熟知的常规方法进行制备。
核桃仁的抗氧化性能以俗称的哈喇味、酸败味出现时间作为评价结果,具体评价方法是对核桃仁进行强破坏条件(恒温37℃)加速试验和常温贮存试验,按照GB 19300-2014《食品安全国家标准 坚果与籽类食品》中滋味与气味(不应有酸败等异味)、过氧化值(≤0.50g/100g)、酸价(≤3KOHmg/g)理化指标进行判定。
按照强破坏条件(恒温37℃)加速试验理论,加速试验30天对应常温保质期6个月,60天对应常温保质期12个月,75天对应常温保质期15个月,90天对应常温保质期18个月。
采用本发明的植物提取抗氧化组合物处理核桃仁,处理后核桃仁的的保质期可以达到15个月,贮存期间酸价≤3KOHmg/g,过氧化值≤0.50g/100g,且感官无哈喇味,符合国家标准GB 19300-2014《食品安全国家标准 坚果与籽类食品》要求。
实施例1。
摘取山西吕梁临县木枣的枣叶,干燥,粉碎成枣叶粗粉。
称取500g枣叶粗粉,加入5L加热至90℃的去离子水,保温浸泡10h后,继续在该温度下进行回流提取1h,静置,分离得到提取液和固体残余物。
以截留分子量小于十五万的中空纤维超滤膜过滤提取液,收集滤液。
向固体残余物中再加入5L去离子水,升温至90℃回流提取1h,按照同样方法收集滤液。
合并2次滤液,在旋转蒸发仪上保持真空度-0.1~-0.08MPa,于65℃保持微沸腾状态下减压蒸馏浓缩至50ml,制备得到最终浓度约为相当于10g原料/ml的枣叶提取浓缩液。
取山西吕梁山上采摘的沙棘叶,干燥,粉碎成沙棘叶粗粉。
称取500g沙棘叶粗粉,按照上述枣叶粗粉的提取方法,制备得到最终浓度约为相当于10g原料/ml的沙棘叶提取浓缩液。
量取30ml枣叶提取浓缩液,20ml沙棘叶提取浓缩液,充分混合均匀,制备得到植物基抗氧化组合物,于4℃冰箱中保存。
实施例2。
摘取新疆骏枣的枣叶,干燥,粉碎成枣叶粗粉。
称取500g枣叶粗粉,加入5L去离子水中浸泡12h,加热至回流温度提取2h,以快速滤纸过滤,收集滤液。
固体残余物中再加入5L去离子水,加热至回流温度提取2h,快速滤纸过滤收集滤液。
合并2次滤液,在离心机上以转速2000转/min离心10min,取上清液,在旋转蒸发仪上保持真空度-0.1~-0.08MPa,70℃减压浓缩至50ml,制备得到最终浓度约为相当于10g原料/ml的枣叶提取浓缩液。
称取500g沙棘叶粗粉,按照上述枣叶粗粉的提取方法,制备得到最终浓度约为相当于10g原料/ml的沙棘叶提取浓缩液。
量取25ml枣叶提取浓缩液,25ml沙棘叶提取浓缩液,充分混合均匀,制备得到植物基抗氧化组合物,于4℃冰箱中保存。
实施例3。
摘取河北沧州金丝小枣枣叶,干燥,粉碎成枣叶粗粉。
称取500g枣叶粗粉,加入5L去离子水中浸泡12h,于微波炉中以功率300W提取30min,快速滤纸过滤,收集滤液。
固体残余物中再加入5L去离子水,微波炉功率300W提取30min,快速滤纸过滤并收集滤液。
合并2次滤液,在离心机上以转速2000转/min离心10min,取上清液,在旋转蒸发仪上保持真空度-0.1~-0.08MPa,70℃减压浓缩至50ml,制备得到最终浓度约为相当于10g原料/ml的枣叶提取浓缩液。
称取500g沙棘叶粗粉,按照上述枣叶粗粉的提取方法,制备得到最终浓度约为相当于10g原料/ml的沙棘叶提取浓缩液。
量取28ml枣叶提取浓缩液,22ml沙棘叶提取浓缩液,充分混合均匀,制备得到植物基抗氧化组合物,于4℃冰箱中保存。
应用例1。
量取实施例1制备的植物基抗氧化组合物2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
将经过清选的核桃除去硬壳和分心木后,获得核桃仁。
称取2kg核桃仁,放入上述得到的水处理液中,静置进行浸泡处理。
浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到抗氧化处理核桃仁。
同时对核桃仁不进行浸泡处理,直接干燥至水分含量低于5%,密封包装。
测试本实施例制备抗氧化处理核桃仁的常温贮存性能,结果如表1,贮藏期可以达到15个月以上。
表1给出了抗氧化处理核桃仁与未处理核桃仁的常温贮存比较。可以看出,经抗氧化处理后的核桃仁在贮存15个月后,酸价、过氧化值均符合要求,且核桃仁口感酥脆,无异味。而未经处理的核桃仁在贮存6个月时,虽然酸价和过氧化值指标仍在允许的指标范围内,但品尝口感时出现哈味。由此可以看出,抗氧化处理核桃仁的常温保质期明显大于未抗氧化处理核桃仁。
本发明进一步通过加速试验测试本实施例制备抗氧化处理核桃仁的贮存性能,结果列于表2中。
通过上述抗氧化处理核桃仁的常温贮存和强破坏条件加速贮存测试,充分映证了本发明植物基抗氧化组合物对核桃仁具有很好的抗氧化效果。
应用例2。
量取实施例2制备的植物基抗氧化组合物2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
将经过清选的核桃除去硬壳和分心木后,获得核桃仁。
称取2kg核桃仁,放入上述得到的水处理液中,静置进行浸泡。
浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到抗氧化处理核桃仁。
测试本实施例制备抗氧化处理核桃仁的贮存性能,结果如表3,贮藏期同样可以达到12个月以上。
对照例1。
量取实施例1制备的枣叶提取浓缩液2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
称取2kg经清选并除去硬壳和分心木的核桃仁,放入上述得到的水处理液中,静置浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到核桃仁。
测试本对照例制备核桃仁的贮存性能,结果如表4,核桃仁在6个月时已经出现少许异味,12个月时有了明显的哈喇味。
只以枣叶提取物单独处理的核桃仁,在常温贮存180天时,虽然口感上有异味,但其酸价、过氧化值明显低于表1中未经处理的核桃仁,也证明了枣叶提取物具有一定的抗氧化效果,但以其单独处理的核桃仁贮藏期未达到12个月。
对照例2。
量取实施例1制备的沙棘叶提取浓缩液2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
称取2kg经清选并除去硬壳和分心木的核桃仁,放入上述得到的水处理液中,静置浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到核桃仁。
测试本对照例制备核桃仁的贮存性能,结果如表5,核桃仁在6个月时,略微出现异味,12个月时则有明显哈喇味。
只以沙棘叶提取物单独处理核桃仁,常温贮存180天时,同样口感上出现异味,虽然其酸价较未经处理的核桃仁低,但过氧化值已经非常接近限值0.50g/100g,证明只经沙棘叶提取物单独处理的核桃仁贮藏期不能达到12个月。
对照例3。
将荷叶干燥,粉碎成荷叶粗粉后,按照实施例1方法提取得到荷叶提取浓缩液。
量取荷叶提取浓缩液2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
称取2kg经清选并除去硬壳和分心木的核桃仁,放入上述得到的水处理液中,静置浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到核桃仁。
测试本对照例制备核桃仁的贮存性能,结果如表6,核桃仁在6个月时就开始出现明显的哈喇味,且其酸价比对照例1、对照例2结果还高,抗氧化效果更低,证明采用荷叶提取物处理核桃仁不能提高其抗氧化性能,贮藏期达不到6个月。
对照例4。
将槐树叶干燥,粉碎成槐叶粗粉后,按照实施例1方法提取得到槐叶提取浓缩液。
量取槐叶提取浓缩液2.5ml,加入到5L清水中,搅拌溶解均匀得到水处理液。
称取2kg经清选并除去硬壳和分心木的核桃仁,放入上述得到的水处理液中,静置浸泡10h后,捞出核桃仁,沥干水分,置于热风干燥机中,60~85℃干燥至水分含量低于5%,冷却至40℃以下,密封包装制备得到核桃仁。
测试本对照例制备核桃仁的贮存性能,结果如表7,效果与对照例3类似,核桃仁同样在6个月时就开始出现哈喇味,证明采用槐叶提取物处理核桃仁也不能提高其的抗氧化性能,贮藏期达不到6个月。
结合上述应用例和对照例,证明并不是任何具有抗氧化作用的植物都能够对核桃仁有抗氧化效果。
本发明以上实施例并没有详尽叙述所有的细节,也不限制本发明仅为以上所述实施例。本领域普通技术人员在不脱离本发明原理和宗旨的情况下,针对这些实施例进行的各种变化、修改、替换和变型,均应包含在本发明的保护范围之内。
Claims (1)
1.一种核桃仁抗氧化处理方法,是将枣叶提取浓缩液和沙棘叶提取浓缩液以1~1.5∶1的体积比混合得到植物基抗氧化组合物,用水稀释1000~2500倍体积得到水处理液,按照固液质量比为1∶2~3加入核桃仁浸泡处理不少于8h,干燥至水分含量低于5%得到抗氧化处理核桃仁,其中,所述枣叶提取浓缩液和沙棘叶提取浓缩液是分别用水对枣叶和沙棘叶进行提取,并将各自的水提取液浓缩成每1ml相当于10g原料的浓缩液。
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