CN114403445A - Extraction of mulberry leaf flavone and application of mulberry leaf flavone in functional food - Google Patents
Extraction of mulberry leaf flavone and application of mulberry leaf flavone in functional food Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a method for extracting flavonoids from mulberry leaves and application of flavonoids from mulberry leaves in functional food, wherein leaching liquor with high flavonoids content in mulberry leaves is obtained by combining complex enzyme with ultrasonic treatment and then used for preparing functional food, and the flavonoids from mulberry leaves exist in the leaching liquor mode, so that the flavonoids from mulberry leaves can be widely used in functional food such as: solid beverages, vegetable beverages, tabletted candies, gel candies, and the like. When the mulberry leaf pill tea is used for mulberry leaf pill tea, the mulberry leaf pill tea is prepared by compounding with beta-cyclodextrin, so that the obtained mulberry leaf pill tea has high content of mulberry leaf flavone and can be directly dissolved in water, therefore, the mulberry leaf pill tea has various drinking modes and can be directly infused or orally taken; meanwhile, the beta-cyclodextrin plays a role in plasticity and bitterness removal, so that the obtained mulberry leaf pill tea has a good taste.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to extraction of flavonoids from mulberry leaves and application of flavonoids from mulberry leaves in functional foods.
Background
Mulberry leaves are important traditional Chinese medicines and are widely used in China and other countries as a medicine for dispelling wind heat. The pharmacopoeia of the people's republic of China carries: the mulberry leaves are sweet, bitter and cold, enter lung and liver channels, can dispel wind and heat, clear heat and moisten dryness, clear liver and improve eyesight, and are used for treating wind-heat type common cold, lung heat type dry cough, dizziness and headache, conjunctival congestion and dim sight and other symptoms. Research on the chemical components of the mulberry leaves shows that the mulberry leaves contain various compounds such as flavonoids, alkaloids, phenylpropanoids, organic acids, steroids, triterpenes and the like. The flavonoid compound is one of the important active ingredients of mulberry leaves. The folium Mori flavone has pharmacological activities of regulating alpha-glucosidase, reducing blood sugar, and resisting tumor.
Based on the physiological function of flavonoids in mulberry leaves, people pay more and more attention to the daily eating scene of the mulberry leaves, currently, the mulberry leaves are generally used as health-care tea to be brewed in the form of leaves or leaf powder or separately or in a compounding way with other materials with health-care efficacy, the application scene is single, and the health-care tea is not suitable for drinking habits of modern people any more.
Disclosure of Invention
Based on the above reasons, the present invention aims to prepare a leaching solution with high content of flavonoids in mulberry leaves, which can be widely used in various functional foods due to its existence in liquid form: such as solid beverage, plant beverage, gel candy, folium Mori pill tea; the invention also aims to provide the mulberry leaf pill tea, which is prepared by extracting effective components of mulberry leaf flavone from mulberry leaves and preparing the effective components into instant tea, thereby increasing the drinking scene of the mulberry leaf pill tea, leading the mulberry leaf pill tea to be convenient and easy to carry and being suitable for drinking at any time.
In order to achieve the above-mentioned objects,
the invention firstly provides a preparation method of mulberry leaf flavone, which comprises the following steps:
adding complex enzyme into the mulberry leaf coarse powder, and performing ultrasonic extraction to obtain a leaching liquor;
further, the complex enzyme comprises cellulase, pectinase and protease in a weight ratio of 1:1: 1;
further, the ultrasonic power is 80-120W, and the ultrasonic time is 15-25 min;
further, the adding amount of the compound enzyme is 0.75 percent of the mulberry leaf coarse powder in parts by weight.
The invention also provides the leaching liquor prepared by the preparation method and the application of the leaching liquor in functional food;
the functional food is the functional food containing the leaching liquor containing high mulberry leaf flavone, which is obtained by the application, and mainly comprises the following components: solid beverages, plant beverages, mulberry leaf surfaces, candies and other functional foods which contain the leaching liquor and can enable the mulberry leaf flavone to exert the physiological activity of the mulberry leaf flavone.
The invention also provides a preparation method of the mulberry leaf pill tea, which comprises the following steps:
mixing the leaching liquor, beta-cyclodextrin and maltitol, and granulating to obtain mulberry leaf pill tea;
further, the leaching liquor, the beta-cyclodextrin and the maltitol are added in a proportion of 100:10: 25;
the invention also provides the mulberry leaf pill tea prepared by the preparation method of the mulberry leaf pill tea.
The invention has the following beneficial effects:
1. when the method is used for extracting the flavonoids in the mulberry leaves, a mode of combining biological enzyme with ultrasound is adopted, and compared with the traditional leaching mode, the flavone content and the biological activity prepared by the leaching mode are higher.
2. When the mulberry leaf pill tea is prepared, the beta-cyclodextrin is added, so that the bitter taste in the mulberry leaf leaching liquor can be effectively removed, and the function of plasticity of the mulberry leaf pill tea can be achieved.
3. The mulberry leaf pill tea prepared by the preparation method can be quickly dissolved in water and also can be directly swallowed, has various administration methods, and can meet the requirements of different crowds.
4. The mulberry flavone leaching liquor prepared by the invention exists in the form of aqueous solution, so that the mulberry flavone leaching liquor can be used for developing various functional foods, such as: solid beverage, plant beverage, mulberry leaf surface, mulberry leaf tea, gel candy and the like, and has wide application range.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples are given for the particular techniques or conditions, according to the techniques or conditions described in the literature in the field or according to the product description. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The first embodiment of the invention provides a preparation method of mulberry leaf flavone, which comprises the following steps:
adding complex enzyme into the mulberry leaf coarse powder, and performing ultrasonic extraction to obtain a leaching liquor;
the mulberry leaf coarse powder is obtained by crushing dried mulberry leaves and sieving the crushed mulberry leaves with a 120-mesh sieve;
the leaching liquor is prepared by filtering mulberry leaf coarse powder after complex enzyme-ultrasonic treatment, and the filtrate is the leaching liquor;
in some specific embodiments, the complex enzyme is cellulase, pectinase and protease, and the addition ratio of the cellulase, the pectinase and the protease is 1:1: 1;
in some specific embodiments, the ultrasonic power is 80-120W, and the ultrasonic time is 15-25 min;
in some specific embodiments, the compound enzyme is added in an amount of 0.75% of the mulberry leaf coarse powder in parts by weight.
The second embodiment of the invention provides a preparation method of mulberry leaf pill tea, which comprises the following steps:
mixing the leaching liquor, beta-cyclodextrin and maltitol, and granulating to obtain mulberry leaf pill tea;
the beta-cyclodextrin is generally used for the plasticity of granulation and, for the purposes of this application, may also act to debitterize;
the granulation is carried out by a common granulator according to the requirement to obtain the mulberry leaf pill tea;
in some embodiments, the leaching solution, the beta-cyclodextrin and the maltitol are added in a ratio of 100: 10:25.
The technical effect of the mulberry leaf pill tea prepared by the preparation method of the invention is verified by the specific examples below.
Example 1
Preparation of Mulberry leaf leach liquor
1. Crushing dry mulberry leaves, and sieving the crushed dry mulberry leaves by a 120-mesh sieve to obtain coarse mulberry leaf powder;
2. adding 0.75 wt% of complex enzyme into the folium Mori coarse powder, controlling ultrasonic power at 90w, and ultrasonic time at 18min to obtain leaching solution.
Example 2
Preparation of Mulberry leaf leach liquor
1. Crushing dry mulberry leaves, and sieving the crushed dry mulberry leaves by a 120-mesh sieve to obtain coarse mulberry leaf powder;
2. adding 0.75 wt% of complex enzyme into the folium Mori coarse powder, controlling ultrasonic power at 90w, and ultrasonic time at 18min to obtain leaching solution.
Example 3 preparation of Mulberry leaf pill tea
1, mixing the leaching liquor prepared in the example 1, beta-cyclodextrin and maltitol according to the weight part ratio of 100:10:25, and granulating to obtain the mulberry leaf pill tea.
Comparative example 1
The mulberry leaf leaching solution was prepared according to the same method as in example 1, except that complex enzyme was not added in comparative example 1.
Comparative example 2
A mulberry leaf leaching solution was prepared in the same manner as in example 1, except that the ultrasonic leaching was not performed in comparative example 2.
Comparative example 3
Folium mori pill tea was prepared as in example 3 except that beta-cyclodextrin was not added in comparative example 3.
Comparative example 1 flavone extraction Rate test
The mulberry leaf leaching solutions prepared in examples 1-2 and comparative examples 1-2 were tested for the content of flavonoids in mulberry leaves, and the extraction rates of flavonoids in the leaching processes were compared, thereby evaluating the influence of different extraction methods on the content of flavonoids.
The test method comprises the following steps: accurately weighing 20mg of rutin standard substance, placing in a 50ml volumetric flask, adding 60% ethanol to the scale, and shaking up. Weighing 25ml, placing in a 50ml volumetric flask, adding water to dilute to a scale, shaking up to obtain 0.2mg/ml rutin standard solution, precisely weighing 1.0ml, 2.0ml, 3.0ml, 4.0ml, 5.0 ml and 6.0 ml, supplementing the standard solution to 6ml with 30% ethanol in a 25ml volumetric flask, shaking up, adding 5% sodium nitrite 1ml, standing for 6min, adding 10% aluminum nitrate 1ml, standing for 6min, adding 4% sodium hydroxide 10ml, fixing the volume with 30% ethanol, shaking up, and standing for 15 min. Taking no sample application as a blank, measuring absorbance at the wavelength of 505nm, taking the absorbance as a vertical coordinate and the concentration as a horizontal coordinate, drawing a standard curve, and obtaining a regression equation between the total flavone content (x) and the absorbance (y) in terms of rutin: y =1.8331x-0.0048 and r =0.998
And then taking 25ml of leaching liquor, carrying out absorbance test according to the method, and obtaining the content of flavone in the mulberry leaf leaching liquor calculated by rutin according to a regression equation.
And (3) testing results: see table 1.
And (4) analyzing results: as can be seen from Table 1, in the examples 1 and 2, compared with the comparative examples 1 and 2, the method of using the compound enzyme in combination with the ultrasonic treatment can make the flavone content in the mulberry leaf leaching solution higher than the content without using the compound enzyme or the ultrasonic treatment, and the compound enzyme-ultrasonic treatment can obviously improve the flavone content in the mulberry leaf leaching solution.
TABLE 1 flavone content test results
Test example 2 sensory evaluation
The test method comprises the following steps: the mulberry leaf pill tea of example 3 and comparative example 3 was dissolved in water, and 30 people engaged in food research were evaluated for sensory evaluation criteria, which are shown in table 2.
TABLE 2 sensory evaluation criteria
And (3) test results: see table 3.
And (4) analyzing results: as can be seen from table 3, the color and odor scores of example 3 are slightly higher than those of comparative example 3 but the differences are not significant, and in terms of mouthfeel, example 3 is significantly higher than comparative example 3, which indicates that β -cyclodextrin not only can play a role in plasticity, but also can play a role in removing bitterness.
TABLE 3 sensory evaluation results
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. A method for extracting flavonoids from mulberry leaves is characterized by comprising the following steps:
adding complex enzyme into the mulberry leaf coarse powder, and performing ultrasonic extraction to obtain a leaching liquor.
2. The extraction method according to claim 1, wherein the complex enzyme is cellulase, pectinase and protease in a ratio of 1:1: 1.
3. The extraction method according to claim 1, wherein the ultrasonic power is 80-120W, and the ultrasonic time is 15-25 min.
4. The preparation method of claim 1, wherein the complex enzyme is added in an amount of 0.75% by weight of the mulberry leaf coarse powder.
5. A leachate extracted by the extraction process of any one of claims 1 to 4.
6. Use of the leachate of claim 5 in functional food.
7. A preparation method of mulberry leaf pill tea is characterized by comprising the following steps:
mixing the leaching liquor of claim 5, beta-cyclodextrin and maltitol, and granulating to obtain folium Mori pill tea.
8. The preparation method according to claim 7, wherein the leaching solution, the beta-cyclodextrin and the maltitol are added in a ratio of 100 parts by weight: 10:25.
9. A folium mori pill tea prepared according to the preparation method of claim 7 or 8.
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| CN102429146A (en) * | 2011-10-21 | 2012-05-02 | 陕西科技大学 | Method for producing mulberry leaf oral liquid |
| CN107494817A (en) * | 2017-08-25 | 2017-12-22 | 广西中医药大学 | A kind of hypoglycemic tea |
| CN109464523A (en) * | 2018-12-05 | 2019-03-15 | 湖南希尔天然药业有限公司 | A kind of preparation method of mulberry leaf compound preparation |
| CN109645304A (en) * | 2018-12-28 | 2019-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of mulberry leaf material for healthy food |
| CN110122708A (en) * | 2019-05-20 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of preparation method of full mulberry beverage |
| CN113577138A (en) * | 2021-08-26 | 2021-11-02 | 亳州学院 | Method for extracting active substances from mulberry leaves |
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|---|---|---|---|---|
| KR20040054923A (en) * | 2002-12-18 | 2004-06-26 | 충청남도 | Manufacturing Method of Mulberry Tea Composition |
| CN102429146A (en) * | 2011-10-21 | 2012-05-02 | 陕西科技大学 | Method for producing mulberry leaf oral liquid |
| CN107494817A (en) * | 2017-08-25 | 2017-12-22 | 广西中医药大学 | A kind of hypoglycemic tea |
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