CN1185113A - 不含萜烯和/或具有高含量类黄酮异苷的银杏类黄酮提取物 - Google Patents

不含萜烯和/或具有高含量类黄酮异苷的银杏类黄酮提取物 Download PDF

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CN1185113A
CN1185113A CN96194075A CN96194075A CN1185113A CN 1185113 A CN1185113 A CN 1185113A CN 96194075 A CN96194075 A CN 96194075A CN 96194075 A CN96194075 A CN 96194075A CN 1185113 A CN1185113 A CN 1185113A
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J·奥赖利
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Abstract

本发明涉及银杏叶的类黄酮提取物,具体涉及不含萜烯和/或具有高含量类黄酮异苷的提取物。还涉及含这种提取物的调味化合物以及该提取物作为调味成分的应用。最后涉及获得基本上不含萜烯的银杏叶类黄酮提取物的方法。

Description

不合萜烯和/或具有高含量类黄酮 异苷的银杏类黄酮提取物
本发明涉及银杏的类黄酮提取物，更确切地说，涉及这种提取物：基本上不含萜烯或具有高含量的类黄酮异苷，或不含萜烯且具有高含量的类黄酮异苷。该提取物可有效地用作调味剂。本发明同样涉及含这种提取物的调味剂组合物和该提取物作为调味剂成分的应用。
银杏提取物在医药和化妆品方面的应用已广为人知。提取物EGb-761在医疗领域可能是人们最熟悉的(The extract of ginkgobiloba[EGb-761]，La Presse Médicale，1986，Vol.31，Special Num-ber，Masson Publishing Co.)。该提取物主要含两类物质：类黄酮和萜烯。新提取物以出人意外的方式表现出对某些食物如饮料、乳制品和糖果感官性能的改善。
因此，本发明的一个方面是使其目的提取物不含任何萜烯或只含有少量萜烯(银杏苦内酯和白果内酯)，它具有高度的治疗活性。此外，业已发现有趣的是获得富含类黄酮物质的提取物：它们基本上是带有葡萄糖和鼠李糖的山柰酚的、槲皮素(Quercetine)的以及异鼠李黄素(lsorhamnetine)的单、二和三糖苷。
本发明的目的还在于不含萜烯的银杏叶类黄酮提取物。这表明该提取物包括类黄酮异苷和少量萜烯或无萜烯。如果提取物含萜烯，则最高萜烯含量为1％，优选最高为0.5％。
本发明的目的也在于具有高含量类黄酮异苷的类黄酮提取物。这表示该提取物含28～35％类黄酮异苷，且优选是28～32％。这种提取物优选得自幼银杏树的修剪过的叶。
本发明的目的还在于不含萜烯且具有高含量类黄酮异苷的类黄酮提取物。这表示该提取物不含萜烯且含有28～35％类黄酮异苷，优选是28～32％。
更具体地说，本发明的目的在于含最多1％萜烯和28～35％类黄酮异苷的类黄酮提取物。该提取物优选最多含0.5％的萜烯和28～32％类黄酮异苷。
具有高含量类黄酮异苷的类黄酮提取物可以在部分真空下用丙酮-水混合物由提取法而得。通过除去脂质、用多种溶剂和由沉淀脱除不需要的物质等步骤后，将提取物溶液浓缩，并将提取物真空干燥。
本发明的目的还在于制备如上述规定那样不含萜烯的提取物的方法。该方法包括数个用溶剂提取银杏叶的提取步骤，特征在于，提取步骤之一是脱萜烯步骤，而所用的溶剂是式RC(O)OR′的化合物本身或混有至少含5个碳原子的饱和脂族烃，式中R和R′各自表示低级烷基。此提取步骤可在该方法的任意阶段进行。脱萜烯步骤中所用的溶剂优选包含0～20％饱和脂族化合物。
脱萜烯步骤以外的提取步骤是文献中已有的，特别是在PatentsEP431535、EP431536、EP360556和EP324197中。这些专利并入本文作参考。
在前述定义中，术语“低级烷基”优选表示含1～6个碳原子的线型或带支链的烷基，特别是含1～4个碳原子的烷基如甲基、乙基、丙基、异丙基、丁基、异丁基、仲丁基和叔丁基。其中R和R1基表示甲基、乙基或丙基的式RC(O)OR1的溶剂，特别是乙酸乙酯是优选使用的。
饱和脂族烃可选自己烷、庚烷或辛烷，庚烷是优选应用的。
本发明的目的还在于制备如前述规定的富含类黄酮异苷的提取物的方法。该方法包括用溶剂提取银杏叶的数个提取步骤，特征在于提取步骤之一是富集类黄酮异苷的步骤，且所用的溶剂是最低量的单独的醇或醇中混有优选是丙酮的酮。此提取步骤可在该方法的任意阶段进行。所用的醇优选是低级醇如甲醇、乙醇、丙醇或丁醇，且优选是丁醇。溶剂的用量可以是3～12份，且优选是该范围内的较低份量。
下述实验部分中描述了一个实施例，用乙酸乙酯/庚烷混合物和丙酮-丁醇混合物的提取步骤的次序可以颠倒。
依本发明的提取物同时改善了受测试产品的嗅觉性质和味觉性质。鉴于其感官性能，该提取物可用于制备各类芳香组合物。它可以单独用或与其它的常用调味剂成分结合用。于是，这种类黄酮提取物有望用于食品。作为食品，可例举乳制品例如酸牛奶，清凉饮料或营养饮料，更确切地说不含酒精的清凉饮料如橙汁饮料或基于奎宁的滋补品，而且还有加糖产品如口香糖。
用于调味剂组合物或调味品的量可在宽范围的值内变化：应懂得该值不仅依赖于待加调味剂或调味剂组合物的制品，而且依赖于调味剂组合物的其它成分的性质和量，还依赖于要求的效果。
所用的本发明的类黄酮提取物浓度范围相对于调味制品总重量为0.001～0.1wt％，优选是0.001～0.05％。至于乳制品，类黄酮提取物的浓度范围可以是0.005～0.045％。至于如口香糖的制品，类黄酮提取物的浓度范围可以是0.01～0.04％。至于如清凉饮料或营养饮料的食品，类黄酮提取物的浓度范围可以是0.002～0.02％。
给出下述实施例以阐述本发明，但无论如何不能认为是限制本发明的范围。实施例1：获取类黄酮提取物的方法
在50-60℃下用6～12份(优选是8份)含60％丙酮的水提取银杏叶，然后浓缩溶液以降低丙酮的百分含量至低于3％。冷却该溶液，并通过倾析脱去脂质。用2～5份含0～20％庚烷的乙酸乙酯萃取该水溶液。所得溶液用最小量的丙酮-丁醇混合物(0～15％丙酮)在硫酸铵存在下萃取。浓缩有机相；加入乙醇后，又一次浓缩该溶液。再用乙醇稀释后，冷却此溶液，滤出不溶性沉淀。将所得溶液浓缩、干燥，最后粉碎而回收呈均匀粉状形式的类黄酮提取物。实施例2：感官分析
对得自实施例1的类黄酮提取物进行的感官分析，是分析含有或不含类黄酮提取物的一些食品(乳制品，清凉饮料和口香糖)。
六十名品尝者参与了本分析。至于每一感官项目(酸度、苦味、甜度、含盐度)，每位品尝者指出对应于受测试产品评价递增程度为0～5的强度级别。
实施例2a：乳制品
    传统的固体酸牛奶     淡固体酸牛奶
Q(mg/瓶)   0      10    25     0      10     25
  酸度     4      3     2.5苦味    2.5    2.5    2.5甜度     1     2.5     2含盐度     1     1.5     2     3      2.5     32      2.5    1.52.5      2     1.53       2      2
Q＝提取物的量
    传统的混合酸牛奶     淡混合酸牛奶
Q(mg/瓶)  0    10   15     0    10    15
  酸度    4    3    2.5苦味    2    2    2.5甜度    2   2.5    2含盐度    2   2.5    2     2    2.5    22    2.5    24     3     22    2.5    2
        加糖的天然饮料酸牛奶
Q(mg/瓶)      0    50    100
酸度          3   3.5     3
苦味          1   1.5    1.5
甜度         3.5   3      3
含盐度        1    1      1
通过减小传统产品的酸度可以很好地平衡提取物本身的涩味和乳制品的基本味道。该提取物看来能使乳品特性与果香特性很好地互补。
实施例2b：清凉饮料
    基于奎宁的滋补饮料     橙汁饮料
Q(mg/l)   0    50    100      0     50    100
  酸度   2     2.5     3苦味   3     2.5     3甜度   2.5   2.5     3.5含盐度  0.5   0.5     0.5      2.5    3    3.52      3.5  43.5    2.5  42      1    1
该提取物的涩味能与饮料的涩味协调复合，更确切地说，是与奎宁类饮料和/或如Indian Tonic的苦树皮的涩味协调复合。
实施例2c：口香糖
薄荷口香糖 叶绿素口香糖 其它的薄荷口香糖
U(mg/单位)   0    3    6   0    6    12     0    3    6
    新鲜度辛辣味甜度青草味   4    2    14    3    13   3.5   40    2    4   2    3    12    2    12    3    42    3    4     2    3    12    2    13    4    41    2    4
U：单位实施例3：说明性试验
用数种酸牛奶进行该试验。六十名品尝者、天然酸牛奶的消费者参与了本试验。所用的方法是感官性质的对比试验。问题单含有依“固态”或“混合的”测试品种的9～10条描述项。每位品尝者在有关每一项的10cm非整体结构标尺上指出感觉程度，并对所有产品依次进行这种试验。所得结果如下：实施例3a：测试的产品：含0％脂肪物质的固体酸牛奶，其中加有或不加0.04％得自实施例1的类黄酮提取物
      含提取物的品种          不含提取物的品种描述项    平均值    标准偏差        平均值  标准偏差    t     S坚实度     6.68       1.35            6.58    1.52     0.81总体香味度 5.00       1.72            4.77    1.72     1.42在口中的光滑性     6.54       2.03            6.34    1.79     1.18稠密度     4.90       1.54            4.73    1.73     0.97在口中的油腻感     2.31       1.98            2.04    1.91     1.95果味       2.65       2.10            0.70    1.02     8.36   1％发酵味     2.99       2.33            3.22    2.13     1.28酸味       2.74       2.07            2.67    1.98     0.33苦味       2.07       1.82            1.42    1.31     3.95   1％
t＝成对系列的学生“T”检验；S＝显著性程度
含类黄酮提取物的品种因具有更明显的果味和更强的苦味而以相当显著的方式与不含类黄酮提取物的品种区别开。实施例3b：测试的产品：多脂固体酸牛奶，其中加有或不加0.04％得自实施例1的类黄酮提取物
      含提取物的产品       不含提取物的产品描述项     平均值  标准偏差    平均值  标准偏差   t     S坚实度      7.65    1.60        7.38    1.36     2.06   5％总体香味度  4.85    1.85        4.81    1.92     0.27在口中的光滑性      7.01    1.99        6.87    2.12     0.92稠密度      6.26    2.05        5.46    1.91     4.92   1％在口中的油腻感      4.17    2.08        3.54    1.95     3.59   1％果味        2.25    1.99        0.84    1.19     6.04   1％发酵味      2.62    2.06        2.66    2.19     0.24酸味        2.62    1.72        2.61    1.59     0.05苦味        1.69    1.55        1.53    1.49     0.88
t＝成对系列的学生“T”检验；S＝显著性程度
含类黄酮提取物的产品因以高度显著的方式在口中具有更浓的稠度、更强的油腻感和更明显的果味以及以显著的方式具有更高的勺上坚实度而有别于不含类黄酮提取物的品种。实施例3c：测试的产品：脂肪混合酸牛奶，其中加有或不加0.04％得自实施例1的类黄酮提取物
       含提取物的产品      不含提取物的产品描述项     平均值  标准偏差    平均值  标准偏差    t    S在勺上的稠度        5.29    1.71        5.22    1.71      0.56在勺上的粘丝性      3.52    1.91        3.50    1.80      0.20总体香味度  4.36    1.69        4.32    1.68      0.27在口中的光滑感      8.23    1.48        8.17    1.63      0.66稠密度      3.99    1.96        4.06    2.04      0.45在口中的油腻感      3.72    2.01        3.42    1.82      1.77果味        2.60    1.92        1.09    1.31      5.97  1％发酵味      3.19    2.20        2.94    2.27      1.11酸味        3.10    2.00        2.47    1.71      2.63  5％苦味        2.00    1.78        1.53    1.57      2.35  5％
t＝成对系列的学生“T”检验；S＝显著性程度
含类黄酮提取物的产品因以相当显著的方式具有更明显的果味和以显著的方式具有更强的酸味和更强的苦味而有别于不含类黄酮提取物的产品。

Claims (16)

1.得自银杏叶的类黄酮提取物，基本上不含萜烯。
2.权利要求1的提取物，含最多1％且优选少于0.5％的萜烯。
3.得自银杏叶的类黄酮提取物，它含28～35％、优选是28～32％的类黄酮异苷。
4.权利要求1～3的任一项的提取物，它基本上不含萜烯且含28～35％的类黄酮异苷。
5.权利要求4的提取物，含最多1％的萜烯，优选最多是0.5％的萜烯，和28～32％的类黄酮异苷。
6.制备权利要求1、2、4或5中任一项的提取物的方法，它包括用溶剂提取银杏叶的几个步骤，特征在于提取步骤之一是脱萜烯步骤，且所用溶剂是式RC(O)OR1的化合物本身或其与包含至少5个碳原子的饱和脂族烃相混合，式中R和R′各自表示低级烷基。
7.权利要求6的方法，特征在于用于脱萜烯步骤的溶剂选自乙酸甲酯、乙酯或丙酯，并包含0～20％的饱和脂族烃，该烃优选是庚烷。
8.调味剂组合物，它单独含依权利要求1～5中任一项的提取物作调味成分或还含有其它调味剂。
9.用权利要求8的组合物调味的制品。
10.权利要求9的制品，它是乳制品且特别是酸牛奶。
11.权利要求9的制品，它是饮料且特别是非酒精的软饮料。
12.权利要求9的制品，它是加糖的制品如口香糖或糖果。
13.权利要求8的组合物在食品中的应用。
14.权利要求13的组合物的应用，特征在于该食品是乳制品且特别是酸牛奶。
15.权利要求13的组合物在饮料如清凉饮料和营养性饮料方面的应用。
16.权利要求1～5中任一项的提取物作为食品调味剂的应用。
CNB961940751A 1995-04-27 1996-04-29 不含萜烯和/或具有高含量类黄酮异苷的银杏类黄酮提取物 Expired - Fee Related CN1148197C (zh)

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CN111363624B (zh) * 2020-03-26 2022-06-21 华东理工大学 一种精油脱萜烯的方法

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