CN116711856A - Green plum essence rich in myricetin and preparation method thereof - Google Patents
Green plum essence rich in myricetin and preparation method thereof Download PDFInfo
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- CN116711856A CN116711856A CN202310986359.XA CN202310986359A CN116711856A CN 116711856 A CN116711856 A CN 116711856A CN 202310986359 A CN202310986359 A CN 202310986359A CN 116711856 A CN116711856 A CN 116711856A
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- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 title claims abstract description 55
- 229940116852 myricetin Drugs 0.000 title claims abstract description 55
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 title claims abstract description 55
- 235000007743 myricetin Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 42
- 235000021018 plums Nutrition 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000004537 pulping Methods 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims description 15
- 241000233866 Fungi Species 0.000 claims description 14
- 235000006468 Thea sinensis Nutrition 0.000 claims description 13
- 235000020279 black tea Nutrition 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 18
- 230000015572 biosynthetic process Effects 0.000 abstract description 16
- 238000003786 synthesis reaction Methods 0.000 abstract description 10
- 230000001965 increasing effect Effects 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010009 beating Methods 0.000 description 15
- 239000002253 acid Substances 0.000 description 14
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 235000011230 Prunus domestica subsp. italica Nutrition 0.000 description 5
- 244000249693 Reneklode Species 0.000 description 5
- 239000002243 precursor Substances 0.000 description 5
- 230000017531 blood circulation Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 244000141353 Prunus domestica Species 0.000 description 2
- 102000004142 Trypsin Human genes 0.000 description 2
- 108090000631 Trypsin Proteins 0.000 description 2
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 2
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000019253 formic acid Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 239000012588 trypsin Substances 0.000 description 2
- 229940116269 uric acid Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000004144 purine metabolism Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940063675 spermine Drugs 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/06—Enzymes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of plum essence, in particular to a green plum essence rich in plum essence and a preparation method thereof. The preparation method comprises the following steps: step S1: pulping green plums to obtain green plum pulp; step S2: fermenting green plum slurry; step S3: filtering the fermented green plum slurry to obtain green plum juice; sterilizing green plum juice under high pressure; step S4: drying the sterilized green plum juice to remove water. Compared with the traditional decocting and drying mode, the method provided by the invention has the advantages that the fermentation technology is utilized to pretreat the pulped green plums, so that the total sugar content in the green plum juice is increased, and the method for promoting the enrichment and synthesis of the myricetin is combined, so that the decocting time is shortened, the synthesis and enrichment of the myricetin in the later thermal processing treatment process are promoted, the functional value and quality of the product are improved, and the purposes of saving cost and enhancing efficiency are achieved.
Description
Technical Field
The invention relates to the technical field of plum essence, in particular to a green plum essence rich in plum essence and a preparation method thereof.
Background
Green plums are food with comprehensive and reasonable nutrient content and multiple medical health care functions, and belong to the food class of dual-purpose food of medicine and food. Green plum essence is rich in various organic acids such as citric acid and malic acid, which are sour when eaten, but are mostly oxidized into alkaline foods after digestion. Green plum essence contains minerals such as potassium, magnesium, phosphorus, sodium, iron, calcium, etc., and most of the green plum essence is alkaline minerals except phosphorus. The green plum essence is taken as a powerful alkaline food, can balance the acidity of body fluid, open double channels of human body, namely gastrointestinal tract and blood vessel tract, maintain the body in a weak alkaline state for a long time, and can decompose lactic acid generated in the energy metabolism process, has good effects of eliminating fatigue and enhancing the activity of the body, and is a American name of 'king of alkaline food'. The green plum essence can keep the body fluid of modern people in weak alkalinity, and has the effects of improving immunity and eliminating fatigue.
The plum essence (Mumefurl) is a special functional component of green plum essence, has the effects of resisting influenza virus, improving cognitive dysfunction and the like, and particularly has the remarkable effect of improving blood circulation. Studies have shown that myricetin increases blood flow velocity in vivo by 50%. The plum essence is prepared by combining citric acid and ethyl ester in green plum, wherein in the process of preparing green plum essence, glucose and acid contained in green plum juice are changed when encountering heat, and part of the glucose and acid are combined with citric acid to generate the plum essence. Scientific researches prove that the myricetin contained in the green plum essence can improve blood circulation, promote the timely elimination of excessive uric acid, and simultaneously can regulate the internal environment of purine metabolism in the body, so that the generation and the excretion of uric acid tend to be balanced, and the effect of preventing gout is achieved.
However, the green plum essence product sold in the market at present has low content of myricetin, long boiling time and poor product quality.
Disclosure of Invention
In view of the above, it is desirable to provide a green plum extract rich in myricetin and a preparation method thereof. The invention utilizes fermentation technology to pretreat the pulped green plums to increase the total sugar content in the green plum juice, thereby promoting the synthesis and enrichment of the myricetin in the post-thermal processing treatment process; the green plum essence rich in the myricetin is prepared by accelerating the synthesis of the myricetin through microwave treatment. In addition, the green plum refining preparation method provided by the invention shortens the boiling time, improves the content of the myricetin, and has the effects of saving cost and improving efficiency.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing a green plum extract rich in myricetin, comprising the steps of:
step S1: pulping green plums to obtain green plum pulp;
step S2: fermenting green plum slurry;
step S3: filtering the fermented green plum slurry to obtain green plum juice; sterilizing green plum juice under high pressure;
step S4: drying the sterilized green plum juice to remove water.
Further, the specific beating mode in step S1 is as follows: selecting green plums without diseases and decay, removing cores, cutting into blocks, adding sterilized water, heating and boiling until the green plums float, and pulping in a pulping machine.
Preferably, the mass ratio of the green plums to the sterilized water is 1:4.
In the step S2, black tea fungus liquid is poured into the green plum pulp, and the fermentation liquid is fermented and cultivated after being fully and uniformly stirred.
Preferably, the black tea fungus liquid is prepared by fermenting tea, sugar and water as raw materials; the black tea fungus liquid accounts for 10% of the volume of the green plum slurry.
Preferably, the fermentation culture is fermentation of the fermentation broth in an incubator at 30 ℃ for 3 days.
Further, after fermentation treatment in the step S2, the fermentation liquor is subjected to enzymolysis by using cellulase and pectase.
Preferably, the mass ratio of the cellulase to the pectase is 1:1; the total mass of the cellulase and the pectase is 1% of the fermentation liquor; the enzymolysis condition is that the enzymolysis is carried out for 6 hours at 40 ℃.
Further, in the step S3, filtering is performed by adopting a 100-mesh filter bag; the sterilization temperature is 121 ℃ and the sterilization time is 20min.
Further, in the step S4, the drying temperature is 100-130 ℃ and the drying time is 6-15h.
Preferably, the drying temperature is 130 ℃.
Further, step S4 further includes performing microwave treatment on the dried green plum essence; the microwave treatment is carried out by placing in a microwave oven for 3-5min.
In a second aspect, the invention provides the green plum essence rich in the myricetin prepared by the preparation method.
The beneficial effects of the invention are as follows:
1. compared with the traditional decocting and drying mode, the method utilizes the fermentation technology to pretreat the pulped green plums, so that the total sugar content in the green plum juice is increased, and the synthesis and enrichment of the myricetin in the later thermal processing treatment process are promoted;
2. according to the invention, the fermented green plums are subjected to enzymolysis, so that the formation of the myricetin is further promoted;
3. according to the invention, the dried green plum essence is treated by adopting a microwave treatment mode, and on the basis of reducing the time required by drying, the synthesis of the plum essence is accelerated, so that the green plum essence rich in the plum essence is prepared.
Drawings
Fig. 1 is a data diagram of the influence of drying conditions on green plum essence;
fig. 2 is a data graph of the effect of microwave treatment on green plum essence components.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further clearly and completely described in the following in conjunction with the embodiments of the present invention. It should be noted that the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The black tea fungus according to the present invention can be purchased from commercial sources, and can be obtained by a method of preparing black tea fungus by fermentation using tea, sugar and water as raw materials in the prior art, and the present invention is not particularly limited.
Example 1
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: fermenting green plum slurry; the specific method comprises the steps of pouring black tea fungus liquid accounting for 10% of the volume of green plum pulp into the green plum pulp, fully and uniformly stirring, and fermenting for 3 days in a constant temperature box at 30 ℃;
step S3: filtering the fermented green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: and (3) placing the sterilized green plum juice into a drying box, and drying at 120 ℃ for 15 hours to remove water.
Example 2
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: fermenting green plum slurry; the specific method comprises the steps of pouring black tea fungus liquid accounting for 10% of the volume of green plum pulp into the green plum pulp, fully and uniformly stirring, and fermenting for 3 days in a constant temperature box at 30 ℃; adding cellulase and pectase with the mass ratio of 0.1% of the fermentation broth into the fermentation broth, wherein the mass ratio of pectase to cellulase is 1:1, performing enzymolysis for 6 hours in a water bath kettle at 40 ℃;
step S3: filtering the enzymatic hydrolysis green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: and (3) placing the sterilized green plum juice into a drying box, and drying at 130 ℃ for 12 hours to remove water.
Example 3
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: fermenting green plum slurry; the specific method comprises the steps of pouring black tea fungus liquid accounting for 10% of the volume of green plum pulp into the green plum pulp, fully and uniformly stirring, and fermenting for 1 day in a constant temperature box at 30 ℃;
step S3: filtering the fermented green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: placing the sterilized green plum juice into a drying box, and drying at 120 ℃ for 11 hours to remove water; then placing the mixture into a microwave oven for treatment for 3min.
Example 4
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: fermenting green plum slurry; the specific method comprises the steps of pouring black tea fungus liquid accounting for 10% of the volume of green plum pulp into the green plum pulp, fully and uniformly stirring, and fermenting for 1 day in a constant temperature box at 30 ℃;
step S3: filtering the fermented green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: placing the sterilized green plum juice into a drying box, and drying at 120 ℃ for 11 hours to remove water; then put into a microwave oven for 5min.
Comparative example 1
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: fermenting green plum slurry; adding lactobacillus plantarum accounting for 1% of the green plum pulp into the green plum pulp, and fermenting for 1 day in a constant temperature box at 37 ℃;
step S3: filtering the fermented green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: and (3) placing the sterilized green plum juice into a drying box, and drying at 130 ℃ for 12 hours to remove water.
Comparative example 2
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: carrying out enzymolysis treatment on green plum slurry; adding trypsin and pepsin accounting for 0.1% of the mass of the green plum pulp into the green plum pulp, wherein the mass ratio of the trypsin to the pepsin is 1:1, performing enzymolysis for 6 hours in a water bath kettle at 40 ℃;
step S3: filtering the enzymatic hydrolysis green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S4: and (3) placing the sterilized green plum juice into a drying box, and drying at 130 ℃ for 12 hours to remove water.
Comparative example 3
A preparation method of green plum essence rich in myricetin comprises the following steps:
step S1: pulping green plums to obtain green plum pulp; the specific mode is that green plums without diseases and decay are selected, cleaned, stoned, cut into blocks, sterilized water is added according to the mass ratio of 1:4, heated and boiled until the green plums float, and then the green plums are put into a beating machine for beating;
step S2: filtering the pulped green plum pulp with a 100-mesh filter bag to obtain green plum juice; placing green plum juice in an autoclave, and sterilizing at 121deg.C for 20min;
step S3: and (3) placing the sterilized green plum juice into a drying box, and drying at 130 ℃ for 12 hours to remove water.
Experimental detection
1. Detection of sugar, acid and myricetin content in green plum essence
1. The detection method comprises the following steps:
total acid determination is described in national standard GB12456-2021;
the sugar content is measured by referring to national standard NY/T2742-2015;
refractometer method for measuring soluble solid content of fruits and vegetables by referring to national standard NY/T2637-2014;
the measurement of the myricetin is carried out by a liquid chromatograph, and the measurement method is as follows:
and (5) marking: 500 μg/mL of myricetin and 5-HMF standard with mass concentration of 0.25,0.50,1.00,5.00, 10.00, 100.00, 250.00 μg/mL standard solution coefficients were prepared by passing through 0.45 μm filter membrane.
Sample: the supernatant after centrifugation was aspirated with a needle, filtered through a 0.45 μm filter, and added to a 1.5 mL centrifuge tube.
Chromatographic conditions:
chromatographic column: c18,5um,4.6mmx150mm column temperature: 25 ℃, flow rate: 1ml/min, sample injection amount: 20 μl, ultraviolet detection light wave: 280nm; mobile phase a:5% acetonitrile +0.2% formic acid; mobile phase B:90% acetonitrile +0.2% formic acid; the mobile phase gradient elution table is shown in table 1.
TABLE 1 Mobile phase gradient elution Table
| Time/min | AB comparative example |
| 0-10 | 100:0 |
| 10-25 | 20:80 |
| 25-30 | 100:0 |
And recording the peak areas of the corresponding peaks of each group of samples according to the peak time of the standard, substituting the peak areas of the 5-HMF and the MF into the standard curve to calculate the concentration, and taking the average value twice for each group of measurements.
2. Detection result:
the contents of sugar, acid and myricetin in the greengage extracts prepared in examples 1 to 4 and comparative examples 1 to 3 are shown in Table 2.
TABLE 2 sugar, acid and merin content of greengage extract
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Total acid (g/kg) | >300 | >400 | >130 | >115 | >400 | >400 | >420 |
| Sugar content (%) | >20 | >10 | >40 | >30 | >10 | >20 | >10 |
| Soluble solids (° Bx) | >50 | >40 | >60 | >70 | >40 | >42 | >38 |
| Plum blossom (μg/mL) | >40 | >20 | >300 | >550 | >5 | >5 | >3 |
As can be seen from Table 2, compared with comparative examples 1,2 and 3, the green plum extract prepared in examples 1 to 4 of the present invention has a higher content of myricetin; in particular examples 3 and 4, the green plum extract is obtained after microwave treatment, and the content of the myricetin is greatly improved.
2. Influence of fermentation time on green plum juice
The preparation method of example 1 was used, the fermentation times were set to 1d, 3d, 6d and 9d in this order, and the components of the green plum juice obtained by the preparation (i.e., the green plum juice obtained in step S3 of the preparation method of example 1) were examined, and the examination results are shown in table 3.
TABLE 3 influence of different fermentation times on the composition of green plum juice
| Component fermentation time | Total acid (g/L) | Sugar content (%) | Juice yield |
| 1d | 5.74 | 2.05 | 0.88 |
| 3d | 6.86 | 3.47 | 0.92 |
| 6d | 6.66 | 3.11 | 0.84 |
| 9d | 6.26 | 2.38 | 0.73 |
The organic acid and reducing sugar are dehydrated and condensed at high temperature to form myricetin, which has blood circulation improving effect. As can be seen from Table 3, the total acid, total sugar and juice yield tended to increase and then decrease with increasing fermentation time. This is probably because the degradation of insoluble substances such as pectin and the like increases the release of acids and sugars during the fermentation of the early-stage black tea fungus, and the consumption of acids and sugars by the later-stage black tea fungus forms a fungus film. Therefore, the green plum juice has higher acid and sugar content during 3d fermentation, which is beneficial to the formation of post-heating plum element.
2. Influence of drying conditions on greengage extract
1. Adopting a fermentation mode (namely the preparation method of the embodiment 1), and setting the drying temperature and the drying time to be respectively 70 ℃ for 10 hours, 120 ℃ for 15 hours and 130 ℃ for 12 hours; adopting a mode of combining fermentation and enzymolysis (namely the preparation method of the embodiment 2), and setting the drying temperature and the drying time to be respectively 70 ℃ for 10 hours, 120 ℃ for 15 hours and 130 ℃ for 12 hours; the control groups were set at different drying temperature and time settings (i.e., the preparation method of comparative example 3 was used, the drying temperature and time were set to 70 ℃ for 10h, 120 ℃ for 15h, and 130 ℃ for 12h, respectively).
The content of 5-HMF (precursor for forming myricetin) and myricetin in the obtained green myricetin were measured, and the measurement results are shown in FIG. 1. As can be seen from FIG. 1, the different drying methods have different capacities for processing the precursor 5-HMF forming the myricetin and the myricetin. A small amount of 5-HMF can be formed by drying at 70 ℃, but the myricetin is difficult to form; drying at 120deg.C or 130deg.C to form 5-HMF and myricetin; compared with untreated control, the fermentation mode can obviously improve the formation speed of 5-HMF and myricetin; the combination of fermentation and enzymolysis can further enhance the formation of 5-HMF and myricetin.
2. The preparation method of example 1 was used, and the drying temperature and time were set to be respectively 120℃for 11 hours, 120℃for 13 hours, 120℃for 15 hours, 130℃for 11 hours, 130℃for 12 hours, and 130℃for 13 hours. The components of the green plum extract prepared respectively were examined, and the examination results are shown in Table 4.
TABLE 4 influence of different drying conditions on the composition of greengage extract
| Drying conditions | 5-HMF(ug/mL) | Plum blossom (ug/mL) | Total acid (g/kg) | Sugar content (%) | Degree of browning |
| 120℃11h | 39.51 | 3.83 | 376.5 | 12.41 | 0.17 |
| 120℃13h | 42.32 | 8.26 | 366.5 | 12.11 | 0.21 |
| 120℃15h | 70.42 | 45.34 | 358.48 | 12.92 | 0.72 |
| 130℃11h | 87.62 | 41.36 | 372.21 | 12.23 | 0.37 |
| 130℃12h | 299.17 | 199.19 | 347.85 | 11.5 | 0.86 |
| 130℃13h | 230.82 | 305.93 | 320.83 | 10.34 | 1.03 |
As is clear from Table 4, when green plum juice is dried at 120℃or 130℃the total acid and total sugar content gradually decrease with increasing drying time, and the content of the precursor of plum element 5-HMF and plum element formed by browning increases. Compared with the baking temperature of 120 ℃, the synthesis efficiency of the myricetin is higher under 130 ℃ treatment, and the content of the myricetin can reach 199.19 mug/mL after 12 hours of treatment.
2. Influence of microwave treatment on the components of green plum essence
The preparation method of example 3 was adopted, and the microwave treatment time was set to 1min, 2min, 3min, 4min, and 5min, respectively, and the content of myricetin precursor 5-HMF and myricetin in the obtained greengage extract was detected, and the results are shown in FIG. 2.
First, as can be seen from Table 4, the preparation method of example 1 was used under the condition of drying at 120℃for 11 hours, and no substantial formation of prunein was observed. As can be seen from FIG. 2, when the preparation method of example 3, i.e., microwave treatment, is adopted, the formation of the prune extract is promoted, and the prune extract content is greatly increased with the increase of the microwave treatment time. As can be seen from FIG. 2, after microwave treatment for 3min, the content of the myricetin precursor 5-HMF and myricetin are 232.31 mug/mL and 135.93 mug/mL respectively, and the effect of myricetin synthesis exceeds that of the preparation method of example 1, the drying condition is 120 ℃ for 15 hours; after microwave treatment for 4min, the contents of 5-HMF and myricetin are 363.47 mug/mL and 206.30 mug/mL respectively, and the synthesis efficiency of the myricetin is similar to that of the preparation method of the example 1, wherein the drying condition is 130 ℃ and the drying time is 12 hours. The content of the green plum spermine is continuously increased after the microwave treatment for 5min. Therefore, the microwave treatment can effectively reduce the drying temperature and the drying time, and obviously promote the synthesis and enrichment of the myricetin in the green plum essence.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (6)
1. The preparation method of the green plum essence rich in the myricetin is characterized by comprising the following steps of:
step S1: pulping green plums to obtain green plum pulp;
step S2: fermenting green plum slurry; the fermentation treatment method comprises the steps of pouring black tea fungus liquid into green plum slurry, fully and uniformly stirring, and fermenting and culturing the fermentation liquid; wherein the black tea fungus liquid accounts for 10% of the volume of the green plum slurry; then, carrying out enzymolysis on the fermentation liquor by using cellulase and pectase;
step S3: filtering the green plum slurry after enzymolysis to obtain green plum juice; sterilizing green plum juice under high pressure;
step S4: drying the sterilized green plum juice to remove water.
2. The method for preparing the green plum essence rich in the myricetin according to claim 1, wherein the fermentation broth is fermented and cultured for 3 days at 30 ℃ in an incubator.
3. The method for preparing the green plum essence rich in the myricetin according to claim 1, wherein the mass ratio of the cellulase to the pectase is 1:1; the total mass of the cellulase and the pectase is 1% of the fermentation liquor; the enzymolysis condition is that the enzymolysis is carried out for 6 hours at 40 ℃.
4. The method for preparing the green plum extract rich in the myricetin according to claim 1, wherein the filtering in the step S3 is filtering by using a 100-mesh filter bag; the sterilization temperature is 121 ℃ and the sterilization time is 20min.
5. The method for preparing the green plum essence rich in the myricetin according to claim 1, wherein the drying temperature in the step S4 is 100-130 ℃ and the drying time is 6-15h.
6. The method for preparing the green plum essence rich in the myricetin according to claim 1, wherein the step S4 further comprises the step of subjecting the dried green plum essence to microwave treatment; the microwave treatment is carried out by placing in a microwave oven for 3-5min.
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