CN114304637A - A food additive containing plant extract and its application in food - Google Patents
A food additive containing plant extract and its application in food Download PDFInfo
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a food additive containing plant extract and application thereof in food, belonging to the technical field of food additives. The food additive comprises the following raw materials in percentage by mass: 2-3% of onion extract, 0.1-0.8% of garlic extract, 5-7% of green tea extract, 2-5% of ginkgo leaf extract, 0.5-1.2% of momordica grosvenori extract, 0.3-0.7% of mulberry anthocyanin extract, 1-3% of dark plum extract and the balance of water. The food additive has effects of relieving fatigue, killing bacteria, removing toxic substance, and enhancing immunity, and also has corrosion resistance, and can prolong shelf life and avoid side effects caused by use of existing food additive.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to a food additive containing plant extract and application thereof in food.
Background
The food additive refers to a chemical synthetic substance or a natural substance added to food for effectively improving the quality and color, aroma and taste of the food and prolonging the shelf life of the food. With the continuous improvement of the diet level of people and the rapid development of food industry in China, the food additive gradually enters our lives and is known by people. Consumers in today's society are more concerned about their dietary hygiene and health.
However, the existing food additives contain acidic substances, which are difficult to absorb and influence the metabolism of the body, and can bring harm to main metabolic organs such as kidney, liver and gall bladder. Meanwhile, the food additive can also affect the nutrition, calcium, vitamins and trace elements in the daily diet of human beings, and can not be absorbed. The granular substances in the additive are difficult to digest, and if the additive is applied too much, the gastrointestinal function is easily affected, the diarrhea, the vomiting and the like are caused, the additive is harmful to bones, and the growth and development of the bones are not facilitated. In addition, under certain environmental conditions, the food loses the original nutritional value and is decayed due to the action of microorganisms, and the shelf life is shortened.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the food additive containing the plant extract and the application thereof in food, and the food additive has the effects of resisting fatigue, sterilizing, detoxifying, improving immunity and the like, and simultaneously has the corrosion resistance, prolongs the shelf life and avoids the side effect caused by using the existing food additive.
In order to achieve the purpose, the invention provides the following technical scheme:
a food additive containing plant extract comprises the following raw materials in percentage by mass: 2-3% of onion extract, 0.1-0.8% of garlic extract, 5-7% of green tea extract, 2-5% of ginkgo leaf extract, 0.5-1.2% of momordica grosvenori extract, 0.3-0.7% of mulberry anthocyanin extract, 1-3% of dark plum extract and the balance of water.
Further, the food additive comprises the following raw materials in percentage by mass: 2.5% of onion extract, 0.5% of garlic extract, 6% of green tea extract, 3% of ginkgo leaf extract, 0.9% of momordica grosvenori extract, 0.5% of mulberry anthocyanin extract, 2% of dark plum extract and the balance of water.
Further, the preparation method of the onion extract comprises the following steps: peeling and cleaning onion, heating for 3-5min at the power of 150-200W and the temperature of 30-50 ℃, mixing the processed onion with water according to the proportion of 1g (5-8) mL of material-liquid ratio, carrying out ultrasonic extraction for 20-30min under the condition of 60-80kHz, repeatedly extracting and combining the extracting solutions, and concentrating to 1/3 of the original volume to obtain the onion extract.
Further, the preparation method of the garlic extract comprises the following steps: peeling and cleaning garlic, drying, crushing until the particle size is 100-200nm, mixing the obtained garlic powder with 60 wt% of ethanol according to the volume ratio of 1:5, soaking for 4-6h under the heating condition of 30-40 ℃, then extracting by adopting a extraction method, and concentrating to 1/7 of the original volume to obtain the garlic extract.
Further, the preparation method of the green tea extract comprises the following steps: adding green tea into a mixed solution composed of ethanol, malic acid and water, wherein the material-liquid ratio is 1g (6-8) mL, then carrying out ultrasonic treatment for 10-15min under the conditions of the frequency of 100-150kHz and the temperature of 50-55 ℃, eluting and separating the obtained extracting solution through a macroporous adsorption resin column, then eluting with 60 wt% ethanol solution, and carrying out vacuum concentration on the obtained eluent to 1/10 of the original volume, thus obtaining the green tea extract.
Further, the preparation method of the ginkgo biloba extract comprises the following steps: pulverizing folium Ginkgo to particle size of 80-100nm to obtain folium Ginkgo powder, mixing folium Ginkgo powder with 80 wt% ethanol solution at a mass volume ratio of 1g (3-6) mL for 3-5min, vacuum filtering, mixing filtrates, and vacuum concentrating at 45-55 deg.C to 1/5 of original volume to obtain folium Ginkgo extract.
Further, the preparation method of the momordica grosvenori extract comprises the following steps: pulverizing fructus Siraitiae Grosvenorii to particle size of 80-100nm, adding 80 wt% ethanol solution according to material-liquid ratio of 1g (6-10) mL, and treating under 80-100MPa for 1-2min to obtain slurry; placing the slurry at 50-60kHz frequency, and performing ultrasonic extraction for 20-30min to obtain a crude extract; subjecting the obtained crude extract to column chromatography with adsorbent resin column, eluting with ethanol solution and ethyl acetate as eluent, centrifuging at 3000r/min at 2000-3000r/min for 2-5min, and concentrating to 1/6 of original volume to obtain fructus Siraitiae Grosvenorii extract.
Further, the preparation method of the mulberry anthocyanin extract comprises the following steps: cleaning mulberry, juicing, carrying out vacuum concentration on obtained fruit juice until no alcohol smell exists, then passing the obtained concentrated solution through a macroporous resin Diaion HP2MGL column, washing the concentrated solution to be colorless and transparent by distilled water, eluting by using an ethanol solution with the pH value of 5 and the weight percent, wherein the flow rate of the eluent is 0.2-0.4mL/min, collecting anthocyanin eluent, and carrying out vacuum concentration at the temperature of 55-60 ℃ until 1/8 of the original volume is obtained, thus obtaining the mulberry anthocyanin extract.
Further, the preparation method of the dark plum extract comprises the following steps: removing cores of the dark plums, pulping, adding distilled water according to the proportion of 1g (7-9) mL of material liquid, then carrying out microwave treatment for 20-30min at the temperature of 75-80 ℃ and the microwave power of 300-400W, filtering, and concentrating to 1/6 of the original volume to obtain the dark plum extract.
The invention also provides a preparation method of the food additive, which comprises the following steps:
weighing raw materials according to the mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, momordica grosvenori extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 3-4min under the condition of 150-.
The invention also provides application of the food additive in food.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts different extraction modes to extract different plant extracting solutions respectively, so that the obtained extracting solutions have high yield and high content of effective components, when different plant extracting solutions are mixed to prepare the food additive, the additive can fully show respective advantages, and the components are mutually promoted to make up for deficiencies, so that the food additive has the effects of resisting fatigue, sterilizing, detoxifying, improving immunity and the like, and simultaneously has the corrosion resistance and prolongs the shelf life.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
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. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The "parts" in the present invention are in parts by weight unless otherwise specified.
The preparation method of the onion extract comprises the following steps: peeling and cleaning Bulbus Allii Cepae, heating at 40 deg.C under power of 170W for 4min, mixing with water at a ratio of 1g:6mL, ultrasonic extracting at 70kHz for 25min, repeating the extraction for 3 times, mixing extractive solutions, and concentrating to 1/3 of original volume to obtain Bulbus Allii Cepae extract.
The preparation method of the garlic extract comprises the following steps: peeling and cleaning garlic, drying, pulverizing to obtain powder with particle size of 200nm, mixing the powder with 60 wt% ethanol at a volume ratio of 1:5, soaking at 35 deg.C for 5h, extracting by extraction, and concentrating to 1/7 of original volume to obtain garlic extract.
The preparation method of the green tea extract comprises the following steps: adding green tea into a mixed solution composed of ethanol, malic acid and water (the volume ratio of 60 wt% ethanol to malic acid to water is 3:1:10), the material-liquid ratio is 1g:7mL, then carrying out ultrasonic treatment for 12min under the conditions of the frequency of 120kHz and the temperature of 55 ℃, eluting and separating the obtained extract through a macroporous adsorption resin column, then eluting with 60 wt% ethanol solution, and carrying out vacuum concentration on the obtained eluate to 1/10 of the original volume, thus obtaining the green tea extract.
The preparation method of the ginkgo leaf extract comprises the following steps: pulverizing folium Ginkgo to particle size of 100nm to obtain folium Ginkgo powder, mixing folium Ginkgo powder with 80 wt% ethanol solution at a mass volume ratio of 1g:4mL for 4min, vacuum filtering, mixing filtrates, and vacuum concentrating at 50 deg.C to 1/5 of original volume to obtain folium Ginkgo extract.
The preparation method of the momordica grosvenori extract comprises the following steps: crushing fructus Siraitiae Grosvenorii to 100nm, adding 80 wt% ethanol solution at a material-liquid ratio of 1g:8mL, and treating under 90MPa for 1.5min to obtain slurry; placing the slurry at 55kHz frequency, and performing ultrasonic extraction for 25min to obtain a crude extract; subjecting the obtained crude extract to column chromatography with adsorbent resin column, eluting with ethanol solution and ethyl acetate as eluent (volume ratio of 75 wt% ethanol solution to ethyl acetate is 1:3), centrifuging at 2500r/min for 4min, and concentrating to 1/6 of original volume to obtain fructus Siraitiae Grosvenorii extract.
The preparation method of the mulberry anthocyanin extract comprises the following steps: cleaning mulberry, juicing, carrying out vacuum concentration on obtained fruit juice until no alcohol smell exists, then passing the obtained concentrated solution through a macroporous resin Diaion HP2MGL column, washing the concentrated solution to be colorless and transparent by distilled water, eluting by using an ethanol solution with the pH value of 5 and the weight percent, collecting anthocyanin eluent, and concentrating the anthocyanin eluent under reduced pressure at the temperature of 55-60 ℃ to 1/8 of the original volume to obtain the mulberry anthocyanin extract.
The preparation method of the dark plum extract comprises the following steps: removing cores of the dark plums, pulping, adding distilled water according to the ratio of 1g to 8mL, performing microwave treatment for 25min at the temperature of 80 ℃ and the microwave power of 350W, filtering, and concentrating to 1/6 of the original volume to obtain the dark plum extract.
The food additive prepared by the invention meets the GB 2760-2007 food additive use sanitary standard.
Example 1
The food additive containing the plant extract comprises the following raw materials in percentage by mass: 2.5% of onion extract, 0.5% of garlic extract, 6% of green tea extract, 3% of ginkgo leaf extract, 0.9% of momordica grosvenori extract, 0.5% of mulberry anthocyanin extract, 2% of dark plum extract and the balance of water.
The preparation method comprises the following steps:
weighing raw materials according to mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, fructus momordicae extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 3.5min under the condition of 170r/min, and concentrating under reduced pressure to 1/8 of the original volume to obtain the food additive containing the plant extract.
Example 2
The food additive containing the plant extract comprises the following raw materials in percentage by mass: 2% of onion extract, 0.8% of garlic extract, 5% of green tea extract, 2% of ginkgo leaf extract, 1.2% of momordica grosvenori extract, 0.3% of mulberry anthocyanin extract, 3% of dark plum extract and the balance of water.
The preparation method comprises the following steps:
weighing raw materials according to mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, momordica grosvenori extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 4min at the condition of 150r/min, and concentrating under reduced pressure to 1/6 of the original volume to obtain the food additive containing plant extract.
Example 3
The food additive containing the plant extract comprises the following raw materials in percentage by mass: 3% of onion extract, 0.1% of garlic extract, 7% of green tea extract, 5% of ginkgo leaf extract, 0.5% of momordica grosvenori extract, 0.7% of mulberry anthocyanin extract, 1% of dark plum extract and the balance of water.
The preparation method comprises the following steps:
weighing raw materials according to mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, fructus momordicae extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 3min under the condition of 200r/min, and concentrating under reduced pressure to 1/10 of the original volume to obtain the food additive containing the plant extract.
Example 4
The food additive containing the plant extract comprises the following raw materials in percentage by mass: 2% of onion extract, 0.3% of garlic extract, 7% of green tea extract, 4% of ginkgo leaf extract, 1% of momordica grosvenori extract, 0.6% of mulberry anthocyanin extract, 1.2% of dark plum extract and the balance of water.
The preparation method comprises the following steps:
weighing raw materials according to mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, momordica grosvenori extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 3min under the condition of 160r/min, and concentrating under reduced pressure to 1/9 of the original volume to obtain the food additive containing the plant extract.
Comparative examples 1 to 7
The raw materials, the amounts of the raw materials and the preparation method were the same as in example 1, with the addition of the raw materials as shown in Table 1.
TABLE 1
Note: + means addition, -means no addition.
Test example 1
The bacteriostatic effects of the food additives prepared in examples 1 to 4 and comparative examples 1 to 7 were measured by a filter paper method, a dilution plate colony counting method, i.e., a transmission electron microscope method, and the results are shown in table 2.
TABLE 2
As can be seen from Table 2, the food additives prepared by the invention have high bacteriostatic effect, and the corresponding bacteriostatic rate of the food additives prepared by the comparative examples 1 to 7 is in a descending trend due to the lack of one component, which shows that the components of the food additives provided by the invention have mutual promotion effect, and the lack of any raw material can cause the effect to be greatly reduced.
Test example 2
The food additive prepared in example 1 is added into the fish sausage, the prepared food meets the requirements of national food safety and health standards, and the fish sausage prepared by the normally added food additive is stored under the same conditions, and as a result, the shelf life of the fish sausage added with the food additive is longer and is about 1-2 months longer.
Test example 3
The mice were selected for male and female halves and were fed enough water and standard mouse feed one week prior to dosing for free access by the mice. The experimental animals are randomly divided into a normal control group, a positive group and a drug group, and the male and female of each group are half and half, and are raised in cages. The food additives prepared in examples 1 to 4 of the present invention were used as test drugs.
Index measurement: and (3) respectively carrying out intragastric administration on the mice of the drug group, the control group and the positive group once a day, wherein the control group is perfused with normal saline with equal dosage, the positive group is perfused with red cattle with equal dosage, the weight of the mice is recorded, and the intragastric administration of each group is 0.2 mL. When the weight of the mice reaches 30g, the gavage dose is increased to 0.4 mL. The test substance was continuously administered orally, and the mice were subjected to a weight swimming test 30min after the last sample administration. The mouse tail root part is loaded with 10 percent of mouse weight of lead skin, the lead skin is placed in a swimming box with the water temperature of 25 +/-0.5 ℃ and the water depth of 35cm, and the reference exhaustion judgment standard is the time when the head of the mouse sinks below the water surface for 10s and cannot return to the water surface, namely the mouse exhaustion time. The swimming time was recorded. The results are shown in Table 3.
TABLE 3
| Number of mice/mouse | Swimming time/s | |
| Example 1 | 20 | 842 |
| Example 2 | 20 | 836 |
| Example 3 | 20 | 827 |
| Example 4 | 20 | 840 |
| Control group | 20 | 436 |
| Positive group | 20 | 564 |
As can be seen from Table 3, the swimming time of the mice fed with the food additive prepared by the invention is longer, and is prolonged by 48% compared with that of the control group, which shows that the food additive prepared by the invention has good fatigue resistance and the function of improving the immunity of the organism.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A food additive containing plant extract is characterized by comprising the following raw materials in percentage by mass: 2-3% of onion extract, 0.1-0.8% of garlic extract, 5-7% of green tea extract, 2-5% of ginkgo leaf extract, 0.5-1.2% of momordica grosvenori extract, 0.3-0.7% of mulberry anthocyanin extract, 1-3% of dark plum extract and the balance of water.
2. The food additive of claim 1, wherein the onion extract is prepared by: peeling and cleaning onion, heating for 3-5min at the power of 150-200W and the temperature of 30-50 ℃, mixing the processed onion with water according to the proportion of 1g (5-8) mL of material-liquid ratio, carrying out ultrasonic extraction for 20-30min under the condition of 60-80kHz, repeatedly extracting and combining the extracting solutions, and concentrating to 1/3 of the original volume to obtain the onion extract.
3. The food additive according to claim 1, wherein the garlic extract is prepared by the method comprising: peeling and cleaning garlic, drying, crushing until the particle size is 100-200nm, mixing the obtained garlic powder with 60 wt% of ethanol according to the volume ratio of 1:5, soaking for 4-6h under the heating condition of 30-40 ℃, then extracting by adopting a extraction method, and concentrating to 1/7 of the original volume to obtain the garlic extract.
4. The food additive according to claim 1, wherein the green tea extract is prepared by: adding green tea into a mixed solution composed of ethanol, malic acid and water, wherein the material-liquid ratio is 1g (6-8) mL, then carrying out ultrasonic treatment for 10-15min under the conditions of the frequency of 100-150kHz and the temperature of 50-55 ℃, eluting and separating the obtained extracting solution through a macroporous adsorption resin column, then eluting with 60 wt% ethanol solution, and carrying out vacuum concentration on the obtained eluent to 1/10 of the original volume, thus obtaining the green tea extract.
5. The food additive according to claim 1, wherein the ginkgo biloba extract is prepared by the method comprising: pulverizing folium Ginkgo to particle size of 80-100nm to obtain folium Ginkgo powder, mixing folium Ginkgo powder with 80 wt% ethanol solution at a mass volume ratio of 1g (3-6) mL for 3-5min, vacuum filtering, mixing filtrates, and vacuum concentrating at 45-55 deg.C to 1/5 of original volume to obtain folium Ginkgo extract.
6. The food additive according to claim 1, wherein the momordica grosvenori extract is prepared by the method comprising: pulverizing fructus Siraitiae Grosvenorii to particle size of 80-100nm, adding 80 wt% ethanol solution according to material-liquid ratio of 1g (6-10) mL, and treating under 80-100MPa for 1-2min to obtain slurry; placing the slurry at 50-60kHz frequency, and performing ultrasonic extraction for 20-30min to obtain a crude extract; subjecting the obtained crude extract to column chromatography with adsorbent resin column, eluting with ethanol solution and ethyl acetate as eluent, centrifuging at 3000r/min at 2000-3000r/min for 2-5min, and concentrating to 1/6 of original volume to obtain fructus Siraitiae Grosvenorii extract.
7. The food additive as claimed in claim 1, wherein the mulberry anthocyanin extract is prepared by the following steps: cleaning mulberry, juicing, carrying out vacuum concentration on obtained fruit juice until no alcohol smell exists, then passing the obtained concentrated solution through a macroporous resin Diaion HP2MGL column, washing the concentrated solution to be colorless and transparent by distilled water, eluting by using an ethanol solution with the pH value of 5 and the weight percent, wherein the flow rate of the eluent is 0.2-0.4mL/min, collecting anthocyanin eluent, and carrying out vacuum concentration at the temperature of 55-60 ℃ until 1/8 of the original volume is obtained, thus obtaining the mulberry anthocyanin extract.
8. The food additive according to claim 1, wherein the preparation method of the dark plum extract comprises: removing cores of the dark plums, pulping, adding distilled water according to the proportion of 1g (7-9) mL of material liquid, then carrying out microwave treatment for 20-30min at the temperature of 75-80 ℃ and the microwave power of 300-400W, filtering, and concentrating to 1/6 of the original volume to obtain the dark plum extract.
9. A process for the preparation of a food additive according to any one of claims 1 to 8, comprising the steps of:
weighing raw materials according to the mass, mixing onion extract, garlic extract, green tea extract, ginkgo leaf extract, momordica grosvenori extract, mulberry anthocyanin extract and dark plum extract, adding water, stirring for 3-4min under the condition of 150-.
10. Use of the food additive according to any one of claims 1-8 in a food product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210081236.7A CN114304637A (en) | 2022-01-24 | 2022-01-24 | A food additive containing plant extract and its application in food |
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| CN202210081236.7A CN114304637A (en) | 2022-01-24 | 2022-01-24 | A food additive containing plant extract and its application in food |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160646A (en) * | 2011-03-04 | 2011-08-24 | 浙江农林大学 | Natural food additive |
| CN103462037A (en) * | 2013-09-13 | 2013-12-25 | 浙江农林大学 | Natural food additive |
| CN112056459A (en) * | 2020-09-21 | 2020-12-11 | 天津纳尔生物科技有限公司 | Preparation method of garlic extract and composite natural plant extract additive thereof |
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- 2022-01-24 CN CN202210081236.7A patent/CN114304637A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160646A (en) * | 2011-03-04 | 2011-08-24 | 浙江农林大学 | Natural food additive |
| CN103462037A (en) * | 2013-09-13 | 2013-12-25 | 浙江农林大学 | Natural food additive |
| CN112056459A (en) * | 2020-09-21 | 2020-12-11 | 天津纳尔生物科技有限公司 | Preparation method of garlic extract and composite natural plant extract additive thereof |
Non-Patent Citations (1)
| Title |
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| 田景振主编, 上海科学技术文献出版社 * |
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Application publication date: 20220412 |