CN115191588A - Anti-fatigue extract, preparation method and application - Google Patents
Anti-fatigue extract, preparation method and application 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
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- 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
Abstract
The invention discloses an anti-fatigue extract, a preparation method and application, and belongs to the field of food processing. During germination treatment, the dried peanuts are treated by using a potassium chloride or magnesium chloride solution, and the high soaking temperature is controlled, so that the lipase activity can be improved in a short time; then, in the germination process, the higher germination temperature is controlled and potassium chloride or magnesium chloride solution is sprayed on the surface of the peanut, so that the activity of lipase in the peanut is further maintained, enough fat can be decomposed in a shorter germination time, and the fat content in the peanut is reduced; fermenting by using aspergillus niger, wherein the aspergillus niger is fermented to generate various enzyme systems such as cellulase, protease and the like, so that the cell walls of the peanut buds can be decomposed, the resveratrol can be released, and the protein can be decomposed to form peanut peptide; compared with the prior art, the anti-fatigue extract with higher resveratrol and peanut peptide content can be obtained.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to an anti-fatigue extract, a preparation method and application thereof.
Background
Peanuts contain a large amount of basic nutrients such as lipid, protein and sugar, and also contain various vitamins, inorganic salts and the like, so that the peanuts are rich in nutrition. Most importantly, the peanuts also contain resveratrol, which has the effect of resisting fatigue, which is rare in other coarse cereals. The vegetable protein peptide is an active peptide substance extracted from plant fruits with rich protein contents such as peanut, oat, wheat, soybean, corn and the like, and researches show that a plurality of vegetable protein peptides have the effects of relieving fatigue and improving muscle strength and athletic ability; peanut peptide is one of vegetable protein peptides, and also has various physiological activities such as fatigue resistance, oxidation resistance and the like.
Therefore, the method for extracting the resveratrol and the peanut peptide from the peanuts simultaneously and applying the resveratrol and the peanut peptide to the preparation of the anti-fatigue food is a very promising research direction; however, in the current research, resveratrol and peanut peptide are generally extracted respectively, for example, the application number is 201410423469.9, the invention name is a method for extracting resveratrol from peanuts, a mode for extracting resveratrol from peanuts by using ethanol after peanuts are crushed is disclosed, and a report that resveratrol in peanuts is extracted by using cellulase enzymolysis is also reported in the prior art; for the extraction of peanut peptides, the application number is 200810236500.X, the invention name is peanut peptide nutriment and a preparation method thereof, the technical means of utilizing acid protease to carry out enzymolysis on peanut peptides is disclosed, the application number is 200910069087.7, the invention name is a method for preparing peanut protein polypeptide by a microbial fermentation method, the technical means of utilizing streptomyces to culture and ferment and extract peanut peptides is disclosed, but the prior technical report of simultaneously extracting resveratrol and peanut peptides from peanuts is rare; the resveratrol exists in peanut cells, so the extraction is generally obtained by organic solvent extraction or cell wall degradation by cell wall degrading enzymes (such as cellulase and the like); the peanut peptide is used as a micromolecular peptide and is obtained by degrading macromolecular proteins in peanuts into micromolecules, and the extraction mechanism is different; therefore, when resveratrol and peanut peptide are extracted, separate extraction is needed, which undoubtedly increases the process steps, and the former-stage extraction process also causes loss of effective ingredients extracted by the latter-stage extraction process, so that the extraction rate is reduced, and the process is uncontrollable, so that the extraction is rare at present.
Disclosure of Invention
Based on the technical problems disclosed above, the first objective of the present invention is to obtain an anti-fatigue extract obtained by fermenting peanuts with aspergillus niger, the main active ingredients of which are resveratrol and peanut peptides, and the content of which is high; the second purpose of the invention is to obtain the preparation method of the anti-fatigue extract, through treating the peanut and fermenting by aspergillus niger, the resveratrol and the peanut peptide can be simultaneously extracted, the process steps are shortened, and the extraction rate is improved; the third purpose of the invention is to provide the application of the anti-fatigue extract in preparing anti-fatigue food, so that the obtained product has anti-fatigue effect.
The first technical scheme of the invention is as follows:
an anti-fatigue extract, wherein the extraction step of the extract comprises the steps of soaking treatment by potassium chloride or magnesium chloride solution, standing and germinating treatment in a dark place and aspergillus niger fermentation treatment;
further, the soaking temperature is 35-45 ℃, and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the standing time is 40-48h; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10 days.
The second technical scheme of the invention is as follows:
a method for preparing an anti-fatigue extract comprises:
carrying out germination treatment on the dried peanuts to obtain peanut sprouts;
fermenting peanut sprouts to obtain fermented slurry;
separating the fermented slurry to obtain liquid as the anti-fatigue extract;
further, the germination treatment comprises two steps of soaking the dried peanuts by using a soaking solution and standing the soaked peanuts in a dark place for germination; the peanut bud fermentation comprises two steps of crushing peanut buds and fermenting and crushing the peanut buds by using aspergillus niger;
further, the soaking solution is potassium chloride or magnesium chloride solution; the light-proof standing still further comprises spraying the soaking solution of claim 2 on the surface of the peanut every 10-12 hours; the addition amount of the fermented aspergillus niger is 2-5% of the weight of the dried peanuts;
further, the soaking temperature is 35-45 ℃, and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the soaking time is 40-48 ℃; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10d;
further, the concentration of the soaking solution is 2 multiplied by 10 -9 mol/L to 8X 10 -9 mol /L；
Further, after the liquid is obtained by the separation of the feed liquid, the sterilization treatment of the liquid is also included.
The invention also provides an anti-fatigue extract prepared according to any one of the preparation methods.
The invention also provides an application of the anti-fatigue extract, which comprises the step of adding the anti-fatigue extract into food as an auxiliary material to obtain the anti-fatigue food.
The invention has the following beneficial effects:
in the germination treatment, the dry peanuts are treated by using a potassium chloride or magnesium chloride solution, and the higher soaking temperature is controlled, so that the lipase activity can be improved in a shorter time; then, in the germination process, the higher germination temperature is controlled and potassium chloride or magnesium chloride solution is sprayed on the surface of the peanut, so that the activity of lipase in the peanut is further maintained, enough fat can be decomposed in a shorter germination time, and the fat content in the peanut is reduced; fermenting by using aspergillus niger, wherein the aspergillus niger is fermented to generate various enzyme systems such as cellulase, protease and the like, so that the cell walls of the peanut buds can be decomposed, the resveratrol can be released, and the protein can be decomposed to form peanut peptide; compared with the prior art, the anti-fatigue extract with higher resveratrol and peanut peptide content can be obtained.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The invention is susceptible to numerous insubstantial modifications and adaptations by those skilled in the art in view of the foregoing disclosure.
The first embodiment of the invention provides an anti-fatigue extract, and the extraction step of the extract comprises the steps of soaking treatment by potassium chloride or magnesium chloride solution, lightproof standing for germination treatment and aspergillus niger fermentation treatment; the soaking temperature is 35-45 ℃, and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the standing time is 40-48h; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10 days.
In this example, the purpose of treatment with potassium chloride or magnesium chloride solution is to activate the lipase in the peanuts; so that more fat can be decomposed when the sprout is kept standing in dark subsequently; meanwhile, the setting of the temperature and the spraying of the soaking solution during standing germination also aim to keep the activity of the lipase during germination, and at the temperature, the lipase can keep better activity, and the activity of the lipase is reduced below the temperature range; on the other hand, the total time of the whole soaking and the germination cannot exceed 72 hours and is higher than 72 hours, because the decomposition of the protein in the peanuts into the amino acid is a process, the macromolecular protein can be decomposed into the polypeptide in the early germination stage and then into the small molecular amino acid; the aim of germination is to obtain polypeptides rather than amino acids as much as possible, since peanut peptides are small peptides decomposed from proteins, and the proteases cannot convert amino acids into peanut peptides when proteins are converted into amino acids in the first step; the molecular weight of the polypeptide is larger than that of the peanut peptide and smaller than that of the protein, so that the protease can be quickly enzymolyzed into the peanut peptide, the germination time is longer than 72h, the peanut germination is changed from a preparation stage to a germination stage, the protein and the polypeptide can be quickly decomposed to form amino acid, and the effect of generating the peanut peptide cannot be achieved.
In this embodiment, aspergillus niger fermentation is adopted because aspergillus niger fermentation can generate abundant enzyme systems such as cellulase and protease, and can simultaneously meet the requirements of obtaining resveratrol by enzymolyzing peanut cell walls and forming peanut peptides by enzymolyzing protein and polypeptide, but aspergillus niger is generally used for wine fermentation and sauce fermentation, the fat content of barley and wheat serving as wine fermentation raw materials is generally about 2% -8%, the fat content of soybean serving as sauce fermentation raw materials is generally lower than 20%, and the fat content in peanut reaches 50% -55%, so that the influence on the activity of aspergillus niger is caused by overhigh fat content when peanut raw materials are directly used for fermentation; on the other hand, peanut protein is macromolecular protein, and is difficult to be completely enzymolyzed by protease generated by Aspergillus niger fermentation; therefore, the final purpose of adopting the soaking solution for soaking and the germination treatment to decompose fat in the peanuts and decompose protein into polypeptide in the peanut germination process is to provide favorable fermentation conditions for aspergillus niger, simultaneously decompose the protein into the polypeptide as far as possible, facilitate the enzymolysis of protease and increase the extraction rate of the extract.
The second embodiment of the present invention provides a method for preparing an anti-fatigue extract, comprising: carrying out germination treatment on the dried peanuts to obtain peanut sprouts; fermenting peanut sprouts to obtain fermented slurry; separating the fermented slurry to obtain liquid as the anti-fatigue extract;
in this embodiment, the germination step includes two steps of soaking the dried peanuts in the soaking solution and standing the soaked peanuts away from the sun for germination; the peanut bud fermentation comprises two steps of crushing peanut buds and fermenting and crushing the peanut buds by using aspergillus niger; the soaking solution is potassium chloride or magnesium chloride solution; the lightproof standing further comprises the step of spraying the soaking solution of claim 2 on the surface of the peanuts every 10h to 12 h.
Wherein the germination treatment aims to reduce the fat content in the peanuts, decompose partial protein into polypeptide and provide conditions for the subsequent Aspergillus niger fermentation; the fat content in the peanuts reaches 50% -55%, and in the general fermentation environment of aspergillus niger, the fat content in aspergillus niger fermentation materials does not exceed 30%, so that the fat content in the peanuts needs to be reduced to below 30% through pretreatment, while the fat content of the peanuts is reduced to below 30% through direct fermentation in the prior art, the germination lasts for about 7d, but most of proteins in the peanuts are decomposed into amino acids instead of polypeptides, so that the generation amount of peanut peptides is reduced; therefore, the method adopts the potassium chloride or magnesium chloride solution to activate the lipase in the peanuts, and maintains the activity of the enzyme by controlling the higher germination temperature, so that the fat in the peanuts is reduced to below 30 percent within 72 hours, at the moment, the protein in the peanuts belongs to the preparation stage, most of the protein is decomposed into the polypeptide, and the polypeptide is not decomposed into amino acid, therefore, the protease can decompose the protein or the polypeptide to form the peanut peptide, and the extraction rate of the peanut peptide is ensured.
In this embodiment, the amount of the soaking solution is preferably that which can grind the dried peanuts.
In some embodiments, the amount of aspergillus niger added for the fermentation is 2% to 5% of the weight of the dry peanuts; aspergillus niger is commercially available Aspergillus niger, and Aspergillus niger 3.4309 is used in the present application.
In the embodiment, the soaking temperature is 35-45 ℃, and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the soaking time is 40-48 ℃; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10d; the growth temperature of peanut sprouts is not clearly specified in the prior art and is generally understood to be room temperature, but the peanut sprout germination mode disclosed in the prior art is only used for peanut sprouting, and the application mainly aims to consume more fat and obtain more polypeptide and prevent the polypeptide from being decomposed into amino acid; therefore, the fat content of the peanut can reach below 30 percent at the temperature and the time; meanwhile, the decomposition of protein is in a preparation stage, the reserve amount of polypeptide is increased, but the polypeptide is not completely decomposed into small molecular amino acid.
In some embodiments, the concentration of the soaking solution is 2 × 10 -9 mol/L to 8X 10 -9 mol /L；
In some embodiments, the separation of the feed liquid into the liquid further comprises sterilizing the liquid; the sterilization treatment is conventional sterilization treatment, such as pasteurization, high-pressure steam sterilization and the like, and the conventional sterilization treatment does not influence the components of the resveratrol and the peanut peptide because the resveratrol and the peanut peptide are high-temperature resistant.
The third embodiment of the invention provides application of the anti-fatigue extract, which comprises the step of adding the anti-fatigue extract into food as an auxiliary material to obtain the anti-fatigue food. Because the anti-fatigue extract is in a liquid state, the anti-fatigue extract can be easily added into food as an auxiliary material to replace part of water to prepare instant food such as biscuits, candies, beverages and the like, and because the effective components resveratrol and peanut peptide are stable, the anti-fatigue extract serving as a processing auxiliary material does not influence the properties of the effective components in the extract.
The fourth embodiment of the invention examines the influence of different treatment modes on the contents of fat, protein, polypeptide and free amino acid in the peanut in the germination process and is intended to provide basis for the germination treatment of the application.
The test method comprises the following steps: the method for treating peanuts in the experimental example 1 of the facility experimental group 1 comprises the following steps: placing the dried peanut in the concentration of 4 × 10 - 9 Soaking in mol/L potassium chloride solution at 40 deg.C for 22 hr, standing at 40 deg.C for 44 hr in dark place, and spraying onto peanut surface at a concentration of 4 × 10 every 10 hr -9 And (4) obtaining peanut buds by using a potassium chloride solution in mol/L.
Experimental group 2: the treatment was the same as in experimental group 1 except that the potassium chloride solution was replaced with a magnesium chloride solution.
Control group 1: the treatment method is the same as that of experiment group 1, and only the soaking is carried out by using clear water.
Control group 2: the treatment was carried out in the same manner as in test group 1 except that the immersion temperature and the standing temperature were both 25 ℃.
Control group 3: the treatment was carried out in the same manner as in test group 1 except that the soaking time was 22 hours and the standing time was 72 hours.
The peanut variety used in this experiment was bordeaux.
Test items: the content of crude fat is measured by a Soxhlet extraction method; the crude protein is tested by adopting a Kjeldahl method; the testing of free amino acids employs the indetrione method; the polypeptide is tested by a testing method of Tang military waves in 'germinated soybean polypeptide enrichment process and peptide-enriched soybean milk development research': taking 5.0g of sample, grinding the sample by using 0.2mol/L phosphate buffer solution (pH 7.0), fixing the volume to 50mL, standing for 2h, centrifuging the sample at 10000r/min for 15min, taking 3mL of lipid-free supernatant, and adding 3mL of 10% trichloroacetic acid (TCA) to precipitate protein in the supernatant; mixing by vortex, standing for 10min, and centrifuging (same as above); and (3) adding 2mL of biuret reagent into 3mL of supernatant, uniformly mixing by vortex, standing for 10min, centrifuging (the same as the above), and measuring A540nm of the supernatant by taking reduced glutathione as a standard substance to calculate the polypeptide content. The experiment was repeated 3 times and the results were expressed on a dry mass basis.
And (3) testing results: see table 1 for nutrient analysis in peanut sprouts.
Table 1: analysis of nutrient content in peanut
According to the test results, the fat content in the peanuts is more than 40% without soaking in a soaking solution or reducing the germination temperature (control group 1 and control group 2), the content of crude protein, free amino acid and polypeptide in the peanuts is not changed greatly, the fat content is further reduced after the germination time is prolonged, but the content of the free amino acid is increased, which shows that the amount of the protein converted into the free amino acid is increased after the germination time is prolonged, and the extraction rate of the peanut peptides is reduced when the fermentation is carried out.
The content and the related extraction effect of the anti-fatigue extract prepared by the invention are verified by the specific examples.
Example 1 preparation of anti-fatigue extract
1. Soaking dried semen Arachidis Hypogaeae in 6 × 10 solution of flos Carthami -9 Soaking peanut in mol/L potassium chloride solution at 40 deg.C for 22 hr, taking out, standing in dark for 44 hr at 40 deg.C, wherein the concentration of cadmium sprayed on peanut surface is 6 × 10 per 10 hr -9 Obtaining peanut buds by using a mol/L potassium chloride solution;
2. crushing peanut buds, adding aspergillus niger 3.4309 accounting for 3% of the weight of the dry peanuts into the crushed peanut buds, mixing and fermenting for 9 days at the fermentation temperature of 30 ℃ to obtain peanut slurry;
3. separating the peanut slurry liquid, taking the liquid, and performing high-pressure steam sterilization to obtain the anti-fatigue extract.
Example 2 preparation of anti-fatigue extract
1. Soaking dried peanut in 2 × 10 concentration of flos Carthami -9 In mol/L magnesium chloride solution, solutionSoaking dried semen Arachidis Hypogaeae at 35 deg.C for 20 hr, taking out, standing in dark for 40 hr at 35 deg.C, wherein the surface of semen Arachidis Hypogaeae is sprayed with water at a concentration of 2 × 10 every 10 hr -9 Obtaining peanut buds by using a mol/L magnesium chloride solution;
2. crushing peanut buds, adding aspergillus niger 3.4309 accounting for 2% of the weight of the dried peanuts, and performing mixed fermentation at 25 ℃ for 8 days to obtain peanut slurry;
3. separating the peanut slurry liquid, taking the liquid, and performing high-pressure steam sterilization to obtain the anti-fatigue extract.
Example 3 preparation of anti-fatigue extract
1. Soaking dried peanut in 8 × 10 concentration of flos Carthami -9 Soaking peanut in mol/L magnesium chloride solution at 45 deg.C for 24 hr, taking out, standing in dark for 48 hr at 45 deg.C, wherein the peanut surface is sprayed with 8 × 10 concentration every 12 hr -9 Obtaining peanut buds by using a mol/L magnesium chloride solution;
2. crushing peanut buds, adding aspergillus niger 3.4309 accounting for 5% of the weight of the dried peanuts, and performing mixed fermentation at 35 ℃ for 10 days to obtain peanut slurry;
3. separating the peanut slurry liquid, taking the liquid, and performing high-pressure steam sterilization to obtain the anti-fatigue extract.
Comparative example 1 preparation of anti-fatigue extract
The preparation method is the same as example 1, except that in comparative example 1, the peanuts are soaked at room temperature (25 ℃) and are kept standing in the dark.
Comparative example 2 preparation of anti-fatigue extract
The preparation method is the same as example 1, except that comparative example 2 uses clean water to replace potassium chloride solution to soak the dried peanuts.
Comparative example 3 preparation of anti-fatigue extract
The preparation method is the same as example 1, except that in comparative example 3, peanut sprouts are subjected to micronization and filtration to obtain an anti-fatigue extract.
Comparative example 4 preparation of anti-fatigue extract
The preparation method is the same as example 1, except that comparative example 1 is kept for 72 hours in a dark place.
Test example 1 determination of effective ingredients in extract
According to the method, a potassium chloride or magnesium chloride solution is used as a soaking solution to soak peanuts, germination treatment is carried out, the fat content in the peanuts is reduced to be below 30% by controlling the temperature and time, and meanwhile, a proper amount of polypeptide conversion is guaranteed; and then, fermenting by using aspergillus niger, wherein cellulase, protease and other enzyme systems generated by the aspergillus niger can simultaneously carry out enzymolysis on peanut cell walls and decompose protein and polypeptide, thereby simultaneously obtaining two anti-fatigue substances, namely resveratrol and peanut peptide. This test example analyzes the influence of different treatment methods on the extraction rate of the anti-fatigue component in the extract by testing the content of resveratrol and peanut peptide in examples 1-3 and comparative examples 1-4.
The test method comprises the following steps: the content of resveratrol is determined according to GB/T24903-2010 high performance liquid chromatography for determining resveratrol in peanuts in grain and oil inspection, and only the operation step of pretreatment of the peanuts (the extract is liquid in the application) is cancelled.
The peanut peptides were assayed by the BCA method (as determined by the BCA kit instructions from Solebao Biotech Ltd.): the determination principle is that under the alkaline condition, the protein can convert Cu 2+ Reduction to Cu + ，Cu + Forms a purple complex with the BCA reagent (disodium 2, 2-biquinoline-4, 4-dicarboxylate) with an absorption maximum at 562 nm. And comparing the measured absorbance of the sample to be detected with a standard curve of standard protein (such as bovine serum albumin), and calculating the mass concentration of the peanut short peptide in the sample to be detected.
And (3) testing results: see table 2.
And (4) analyzing results: as can be seen from Table 2, the anti-fatigue extract (examples 1-3) prepared by the preparation method disclosed in the present application has a resveratrol content of about 160 μ g/100g, and a peanut peptide content of 38 mg/mL or more; example 1 compared with comparative example 1 (room temperature soaking and light-shielding treatment), the content of both resveratrol and peanut peptide is reduced, because the activity of peanut lipase in the germination process is inferior to that of high temperature treatment under the conditions of room temperature soaking and light-shielding treatment, so that the fat content in peanuts is more than 30% after germination is finished, the fermentation activity of aspergillus niger is inhibited, the quantity and activity of metabolic products cellulase protease and the like produced by aspergillus niger are influenced, and the content of resveratrol and peanut peptide extracted from peanuts is reduced; in the example 1, compared with the comparative example 2 (the soaking solution is replaced by clear water), the content of resveratrol and peanut peptide is obviously reduced, which is also caused by that the fat content in the peanut is too high to inhibit aspergillus niger fermentation after germination because the promotion effect of the clear water on the lipase in the peanut is not obvious; in the embodiment 1, compared with the comparative example 3 (the extract is obtained by directly carrying out superfine grinding on peanut buds), the resveratrol and the peanut peptides in the peanut buds can not be well dissolved out without Aspergillus niger fermentation, so that the content is low; example 1 compared to comparative example 4 (72 h standing away from light), the decrease in peanut peptide content was significant because the germination time was too long, the amount of proteolysis into free amino acids in the peanuts increased, and the free amino acids, as the smallest molecules, could no longer be hydrolyzed into protein peptides, thus resulting in a lower total amount of peanut peptides.
TABLE 2 test results of active ingredients
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; for example, the peanut variety used in this embodiment is pangolin red, which does not mean that the technical effect described in the present application cannot be achieved by using other peanut varieties, and although there is a difference in nutrients between different varieties of peanuts, it is only a difference in the amount of the peanuts, and does not mean that there is a difference in the variation tendency of the effective ingredients of the different varieties of peanuts after passing through the technical scheme of the present application; in the same way, the aspergillus niger 3.4309 is used in the examples of the application, and does not represent that the variation trend of other aspergillus niger may be different. 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 these modifications or substitutions do not depart from the spirit of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. The anti-fatigue extract is characterized in that the extraction step of the extract comprises the steps of potassium chloride or magnesium chloride solution soaking treatment, shading standing germination treatment and aspergillus niger fermentation treatment.
2. The anti-fatigue extract as claimed in claim 1, wherein the soaking temperature is 35-45 ℃ and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the standing time is 40-48h; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10 days.
3. A method for preparing an anti-fatigue extract, comprising:
carrying out germination treatment on the dried peanuts to obtain peanut sprouts;
fermenting peanut sprouts to obtain fermented slurry;
separating the fermented slurry to obtain liquid, namely the anti-fatigue extract.
4. The preparation method according to claim 3, wherein the germination treatment comprises the steps of soaking dry peanuts in a soaking solution and allowing the soaked peanuts to stand away from light for germination; the peanut bud fermentation comprises two steps of crushing peanut buds and fermenting and crushing the peanut buds by using aspergillus niger.
5. The preparation method according to claim 4, wherein the soaking solution for soaking is a potassium chloride or magnesium chloride solution; the light-proof standing still further comprises the step of spraying the soaking solution of claim 2 on the surface of the peanut every 10-12 hours; the addition amount of the fermented aspergillus niger is 2-5% of the weight of the dried peanuts.
6. The preparation method according to claim 5, wherein the soaking temperature is 35-45 ℃ and the soaking time is 20-24h; the light-proof standing temperature is 35-45 ℃, and the soaking time is 40-48 ℃; the fermentation temperature is 25-35 ℃, and the fermentation time is 8-10 days.
7. The method according to claim 5, wherein the concentration of the soaking solution is 2 x 10 -9 mol/L to 8X 10 -9 mol /L。
8. The method according to claim 3, wherein the separating of the liquid from the feed liquid further comprises sterilizing the liquid.
9. An anti-fatigue extract prepared by the preparation method according to any one of claims 3 to 8.
10. Use of the anti-fatigue extract according to claim 1, 2 or 9, wherein the anti-fatigue extract is added to a food as an adjuvant to obtain an anti-fatigue food.
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