CN1346606A - Process for stabilizing SOD in juice of single roxburgh rose fruit - Google Patents
Process for stabilizing SOD in juice of single roxburgh rose fruit Download PDFInfo
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- CN1346606A CN1346606A CN 01131992 CN01131992A CN1346606A CN 1346606 A CN1346606 A CN 1346606A CN 01131992 CN01131992 CN 01131992 CN 01131992 A CN01131992 A CN 01131992A CN 1346606 A CN1346606 A CN 1346606A
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- sod
- stabilizing
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- pear juice
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A process for stabilizing SOD in the juice of single roxburgh rose fruit features that the activator containing Ca ions is added to said juice, so stabilizing the activity of SOD, preventing other nutrients from being destroyed, and elongating its storage period.
Description
Technical field:
The present invention relates to the activity stabilized chemical treatment technology of SOD in the health products thorn pear juice.
Background technology:
SOD (superoxide dismutase) is an important substance of removing human free radical, is at present emerging in the world health care and the medicinal enzyme of curing the disease, owing to costing an arm and a leg and medicine source deficiency of it, so be difficult to promote.And the contained nutrition of Rosa roxburghii, especially its contained SOD, Vc, Vp are the most outstanding in current fruit.People have found to contain in the Rosa roxburghii abundant SOD, but because its utmost point unstability, the SOD in the thorn pear juice of dilution food-grade concentration only will be lost activity at normal temperatures in several days even several hours, thereby reduce its using value.
Summary of the invention:
The present invention is stablized the SOD activity by metal ion being added the chemical method of enzyme liquid.
The present invention is the activator that adds calcium ions in the thorn pear juice after coarse filtration, and reaction is 20-50 minute in 62C-85C; Add edible acid-base modifier and food preservative more successively, through fully stirring, filling and sealing then can obtain having the Rosa roxburghii juice raw material of stabilizing active SOD.
The SOD activity can be stablized and keeps more than 18 months in the Rosa roxburghii Normal juice after this PROCESS FOR TREATMENT, is diluted to that the SOD activity can keep 12 months in 15% the beverage, can keep other nutritions not to be destroyed again simultaneously, and it is simple to have technology, low cost and other advantages.
The specific embodiment:
The present invention squeezes the juice fresh Rosa roxburghii, get elementary thorn pear juice through coarse filtration, place reactor, the activator that in reactor, adds calcium ions, be calcium chloride or calcium sulfate or the calcium nitrate of 0.01%-1% as concentration, allow them in the temperature of 62C-85C, react 20-50 minute, make part-structure and calcium ion effect in the SOD molecule, in reactor, add edible acid-base modifier (is the citric acid of 0.01%-1% as concentration) and food preservative (is the potassium sorbate of 0.01%-1% as concentration) then successively, through fully stirring, but filling and sealing obtains having the Rosa roxburghii juice raw material of stabilizing active SOD thus.Measure SOD through pyrogallol autoxidation method, show that its stability improves greatly, nutriments such as Vc in the fruit juice and Vp all can remain unchanged substantially simultaneously.
Claims (4)
1, a kind of process for stabilizing that stings SOD in the pear juice is a raw material with the thorn pear juice after the coarse filtration, places reactor through chemical treatment, it is characterized in that the activator of calcium ions is added in the still, is warming up to 62C-85C reaction 20-50 minute.
2, the process for stabilizing of SOD in the thorn pear juice as claimed in claim 1 is characterized in that described calcium ions activator is meant that concentration is calcium chloride or calcium sulfate or the calcium nitrate of 0.01%-1%.
3, the process for stabilizing of SOD in the thorn pear juice as claimed in claim 1 is characterized in that can adding an amount of edible acid-base modifier again in reactor, is the citric acid of 0.01%-1% as concentration.
4, the process for stabilizing of SOD in the thorn pear juice as claimed in claim 1 is characterized in that can adding an amount of food preservative again in reactor, is the potassium sorbate of 0.01%-1% as concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01131992 CN1132532C (en) | 2001-10-22 | 2001-10-22 | Process for stabilizing SOD in juice of single roxburgh rose fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01131992 CN1132532C (en) | 2001-10-22 | 2001-10-22 | Process for stabilizing SOD in juice of single roxburgh rose fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1346606A true CN1346606A (en) | 2002-05-01 |
| CN1132532C CN1132532C (en) | 2003-12-31 |
Family
ID=4671044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01131992 Expired - Fee Related CN1132532C (en) | 2001-10-22 | 2001-10-22 | Process for stabilizing SOD in juice of single roxburgh rose fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN1132532C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246999A (en) * | 2011-05-24 | 2011-11-23 | 上海创博食品技术发展有限公司 | Production method of natural preservative |
| CN102747054A (en) * | 2012-07-27 | 2012-10-24 | 田瑛 | Process for extracting superoxide dismutase (SOD) |
| CN105104541A (en) * | 2015-09-22 | 2015-12-02 | 齐鲁工业大学 | Goat milk fruit and vegetable juice with high SOD activity and capable of clearing toxin from body and preparation method of goat milk fruit and vegetable juice |
| CN105685619A (en) * | 2014-11-28 | 2016-06-22 | 山东阿如拉药物研究开发有限公司 | Preparation method of highland barley barley green rich in superoxide dismutase |
-
2001
- 2001-10-22 CN CN 01131992 patent/CN1132532C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246999A (en) * | 2011-05-24 | 2011-11-23 | 上海创博食品技术发展有限公司 | Production method of natural preservative |
| CN102747054A (en) * | 2012-07-27 | 2012-10-24 | 田瑛 | Process for extracting superoxide dismutase (SOD) |
| CN102747054B (en) * | 2012-07-27 | 2015-05-13 | 田瑛 | Process for extracting superoxide dismutase (SOD) |
| CN105685619A (en) * | 2014-11-28 | 2016-06-22 | 山东阿如拉药物研究开发有限公司 | Preparation method of highland barley barley green rich in superoxide dismutase |
| CN105685619B (en) * | 2014-11-28 | 2018-09-14 | 山东金诃药物研究开发有限公司 | A kind of preparation method of the barley green rich in superoxide dismutase |
| CN105104541A (en) * | 2015-09-22 | 2015-12-02 | 齐鲁工业大学 | Goat milk fruit and vegetable juice with high SOD activity and capable of clearing toxin from body and preparation method of goat milk fruit and vegetable juice |
| CN105104541B (en) * | 2015-09-22 | 2018-07-17 | 齐鲁工业大学 | A kind of clear body toxin expelling goat milk juice of high SOD and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1132532C (en) | 2003-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20031231 Termination date: 20101022 |