WO2016173181A1 - 一种灵芝孢子粉的破壁方法及其产品 - Google Patents
一种灵芝孢子粉的破壁方法及其产品 Download PDFInfo
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- WO2016173181A1 WO2016173181A1 PCT/CN2015/089715 CN2015089715W WO2016173181A1 WO 2016173181 A1 WO2016173181 A1 WO 2016173181A1 CN 2015089715 W CN2015089715 W CN 2015089715W WO 2016173181 A1 WO2016173181 A1 WO 2016173181A1
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
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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
- 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
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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
Definitions
- the invention relates to a processing technology of a ganoderma spore powder, in particular to a method for breaking the wall of the active ingredient of the ganoderma spore and a product obtained by the method.
- Ganoderma lucidum is a whole plant of polychaetes. It has been confirmed by Chinese traditional medicine to nourish and strengthen the body and strengthen the body since ancient times. Modern pharmacology and clinical research have also confirmed the pharmacological effects of Ganoderma lucidum. Therefore, Ganoderma lucidum has been officially accepted by the Chinese Pharmacopoeia. It is a statutory Chinese herbal medicine, and Ganoderma lucidum is a new resource food approved by the state. It can be used for both medicine and food.
- Ganoderma lucidum spore powder is a tiny ovarian germ cell that emerges from the ganoderma pleats during the growth stage of Ganoderma lucidum. It agglutinates all the genetic material of Ganoderma lucidum and the nutrients needed for germination of new life. It is rich in glycopeptides. Physiologically active ingredients such as sterols, triterpenoids, nucleosides, alkaloids and various trace elements, modern pharmaceutical research found that Ganoderma lucidum spore powder has higher medicinal value than Ganoderma lucidum fruit body and mycelium.
- the Ganoderma lucidum spore powder is wrapped in a spore wall composed of hard chitin cellulose which is not easily decomposed by the digestive juice, it is difficult to be taken by the human body if the ganoderma spore powder with the spore wall is directly taken. Digestion and absorption, it is necessary to break the wall of this spore wall to make the ganoderma spore powder be absorbed and utilized to the maximum extent in the body. Scientific experiments have confirmed that only 10% to 20% of the active ingredients can be absorbed by the body when taking unbroken Ganoderma lucidum spore powder, and the absorption rate of active ingredients after breaking the wall can reach more than 90%.
- the broken wall technology of Ganoderma lucidum spore powder has physical, chemical, biological enzymatic methods, etc., which is more of a physical method, because the chemical method mainly uses lye immersion to rupture the spore wall, biological enzyme
- the solution is to use bio-enzyme to decompose the spore wall. Both methods have lower wall breaking rate than physical methods, and it is easy to introduce other impurities and/or make the nutrition of Ganoderma lucidum spore powder after breaking the wall.
- the ingredients are destroyed, and the physical method is usually used for mechanical milling, high-pressure gas pulverization, high-frequency oscillation, etc. after sterilization and drying, but the local high temperature generated during the treatment is easy to cause Ganoderma lucidum.
- the active ingredients in the spore powder are oxidized and deteriorated, and at the same time, it is easy to mix into the debris to cause secondary pollution. These methods involve high cost and specific industrial equipment. At the same time, the broken Ganoderma lucidum spore powder is also prone to oxidation and rancid taste during storage, which greatly reduces the efficacy of Ganoderma lucidum spore powder, so after breaking the wall Ganoderma lucidum spore powder is not conducive to long-term preservation.
- the invention provides a method for breaking the wall of Ganoderma lucidum spore powder which is simple and quick, has high wall breaking rate, does not introduce new impurities and can sufficiently retain nutrients, and the product obtained by using the method.
- a method for breaking a ganoderma spore powder comprising the following steps:
- the liquid which has undergone the above-mentioned breaking treatment can be separated by filtration, the filtrate is combined, and the water is evaporated to obtain a dry extract of Ganoderma lucidum spore powder;
- the wall breaking treatment means that the mixture is slowly heated to 63-100 ° C for 15-60 min.
- the wall breaking treatment means that the mixture is slowly heated to 96-100 ° C for 15-20 min.
- the wall breaking treatment means that the mixture is slowly heated to 70 ° C, 75 ° C, 80 ° C, 85 ° C, 90 ° C, 95 ° C; the wall breaking treatment means that the mixture is slowly heated and held for 20, 25, 30, 35, 40, 45, 50, 55 minutes.
- the method for breaking the ganoderma spore powder preferably comprises the following steps:
- the method for breaking the ganoderma spore powder preferably comprises the following steps:
- the method for breaking the ganoderma spore powder preferably comprises the following steps:
- the method for breaking the ganoderma spore powder preferably comprises the following steps:
- the ganoderma lucidum spore powder is a ganoderma lucidum spore powder which has not been broken.
- a dry extract of Ganoderma lucidum spore powder obtained by the method of breaking the wall.
- a food or drink comprising at least the dry extract of the ganoderma spore powder.
- a method for preparing a food or drink comprising placing the ganoderma spore powder together with the food or beverage raw material in 60-100 parts by volume of water, stirring uniformly, and slowly heating the mixture to 63-100 ° C for 15-60 min.
- the food product includes, but is not limited to, staple foods such as porridge, steamed bread, cake, bread or biscuits, and snacks.
- the beverage includes, but is not limited to, a carbonated beverage containing a broken-walled Ganoderma lucidum spore powder prepared by the method of the present invention, a juice beverage, a tea beverage, a milk beverage, a coffee beverage, and an alcoholic beverage liquor.
- the relationship of parts by weight/volume of the present invention is g/mL.
- the method for breaking the ganoderma spore powder according to the present invention has the following advantages:
- the method for breaking the ganoderma lucidum spore powder according to the present invention can significantly increase the breaking rate of the ganoderma lucidum spore powder by using the decoction method to immerse the ganoderma lucidum spore powder raw material in water, so that the ganoderma lucidum polysaccharide in the decoction can be
- the content of the active ingredient such as triterpene and sterol is high, so that the method for breaking the ganoderma spore powder according to the present invention can maximize the above-mentioned effective ingredients in the raw material of the ganoderma lucidum spore powder.
- the method for breaking the ganoderma spore powder of the present invention does not require lye soaking, biological enzyme fermentation, or various equipment for breaking the wall. Therefore, it has the advantages of simple operation and easy implementation, and the wall breaking method of the present invention uses only water, and thus does not introduce new impurities at all, thereby ensuring high purity of the ganoderma spore powder.
- the method for breaking the ganoderma spore powder according to the present invention can also facilitate the long-term storage of the ganoderma spore powder, and the active ingredient of the ganoderma lucidum spore powder can be quickly released by boiling for 15-20 minutes.
- the determination method of the polysaccharide content of Ganoderma lucidum is as follows:
- Anthrone solution (precision weighed ketone 0.lg, add 100ml of sulfuric acid solution to dissolve, shake) 6ml, shake immediately, place for 15 minutes, immediately placed in an ice bath for 15 minutes, remove, to use the above preparation method
- the obtained glucose-free solution is used as a blank, and the absorbance is measured at a wavelength of 625 nm according to the ultraviolet-visible spectrophotometry (Appendix V A of the 2010 edition of the Pharmacopoeia), and the standard curve is drawn by taking the absorbance as the ordinate and the concentration as the abscissa;
- Centrifuge discard the supernatant, dissolve the precipitate with hot water and transfer to a 50ml volumetric flask, let cool, add water to the mark, shake well, take the appropriate amount of the solution, centrifuge, accurately measure the supernatant 3ml, place In a 25ml volumetric flask, add water to the mark, shake well, then accurately measure 2ml to 10ml in a stoppered test tube, and quickly add the strontium sulfate solution accurately (precision weigh 0.1g of fluorenone, add 100ml of sulfuric acid to dissolve, shake) 6ml, shake well, after standing for 15 minutes, immediately put it in an ice bath and cool for 15 minutes, and take out the test solution;
- the spore breaking rate of the above-mentioned Ganoderma lucidum spore powder aqueous solution is carried out. Determination.
- the preferred boiling time of the present invention is 15-20 min, which can ensure the Ganoderma lucidum spore powder.
- High wall breaking rate, combined with Ganoderma lucidum polysaccharides The amount of triterpenoids and sterols ensures the quality of the Ganoderma lucidum spore powder after breaking the wall.
- 1 part by weight is 1 g
- 1 part by volume is 1 mL.
- the ganoderma lucidum spore powder according to the embodiment is preferably a ganoderma lucidum spore powder which has not been broken.
- the ganoderma lucidum spore powder according to the embodiment is preferably a ganoderma lucidum spore powder which has not been broken.
- the dry extract of Ganoderma lucidum spore powder obtained in any of Examples 1-5 is mixed with an appropriate amount of flour and yeast, and formed into a dough, which is fermented, molded, and proofed, and then steamed until steamed.
- the dried extract of Ganoderma lucidum spore powder obtained in any of Examples 1 to 5 was added to an appropriate amount of water to obtain the drink.
- a drink made of a broken spore powder solution was directly obtained from the breaking method of Examples 1-5.
- Ganoderma lucidum spore powder is placed in 60-100 parts by volume of porridge raw materials such as rice or millet, stirred uniformly, and the mixture is slowly heated to 63-100 ° C and kept for 15-60 min to prepare spore powder porridge.
- the broken wall spore powder solution was directly obtained by the method of breaking the wall of Example 1-5, and flour and noodles were added to prepare staple foods and snacks such as taro, cake, bread or biscuit.
- the broken wall spore powder solution was directly obtained by the breaking method of Examples 1-5, and added to a carbonated beverage, a fruit and vegetable juice beverage, a tea beverage, a milk beverage, a coffee beverage, and an alcoholic beverage wine to prepare a carbonated beverage.
- Fruit and vegetable juice drinks, tea drinks, milk drinks, coffee drinks and alcoholic beverages were directly obtained by the breaking method of Examples 1-5, and added to a carbonated beverage, a fruit and vegetable juice beverage, a tea beverage, a milk beverage, a coffee beverage, and an alcoholic beverage wine to prepare a carbonated beverage.
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Abstract
一种灵芝孢子粉的破壁方法及使用该方法得到的食品和饮品,所述方法包括如下步骤:将灵芝孢子粉置于水中,搅拌均匀得混合液,将混合液缓慢加热至63-100℃并保持15-60min。
Description
本发明涉及一种灵芝孢子粉的加工技术,具体涉及一种能充分释放灵芝孢子有效成分的破壁方法及使用该方法得到的产品。
灵芝为多菌科植物的全株,自古以来就被中华传统医学确认具有滋补强壮、固本扶正的功效,现代药理与临床研究也证实了灵芝的药理作用,因此,灵芝已正式被中国药典收载为法定中药材,同时灵芝又是国家批准的新资源食品,可以药食两用。
灵芝孢子粉是灵芝在生长成熟期,从灵芝菌褶中弹射出来的极其微小的卵形生殖细胞,它凝集了灵芝的全部遗传物质和萌发新生命所需的营养物质,富含糖肽类、甾醇类、三萜类、核苷类、生物碱类及多种微量元素等生理活性成分,现代药学研究发现,灵芝孢子粉比灵芝子实体和菌丝体具有更高的药用价值。然而,由于灵芝孢子粉是包裹在一层由坚硬的几丁质纤维素构成的、不易被消化液所分解的孢子壁内,若直接服食带有孢子壁的灵芝孢子粉则很难被人体消化和吸收,因此需要对这层孢子壁进行破壁处理才可使灵芝孢子粉在体内被最大限度的吸收利用。科学实验证实,服用未破壁的灵芝孢子粉时,只有10%~20%的有效成分能被人体吸收,而破壁之后有效成分吸收率可达90%以上。
目前,灵芝孢子粉的破壁技术有物理法、化学法、生物酶解法等,其中应用较多的当属物理法,这是因为化学法主要是采用碱液浸泡来使孢子壁破裂,生物酶解法是采用生物酶对孢子壁进行分解,这两种方法的破壁率都比物理法低,并且还容易引入其它杂质和/或使得破壁后的灵芝孢子粉的营养
成分遭到破坏,而物理法通常采用的方式是对灭菌烘干后的灵芝孢子粉进行机械碾磨、高压气体粉碎、高频振荡等处理,但是处理过程中产生的局部高温却容易导致灵芝孢子粉中的有效成分氧化变质,同时还容易混入碎屑而造成二次污染。这些方法都涉及到较高的成本和特定的工业设备,同时,破壁后的灵芝孢子粉在储存过程中也容易发生氧化、产生酸败味道,大大降低了灵芝孢子粉的功效,因此破壁后的灵芝孢子粉不利于长期保存。
在这种情况下,如何研究开发一种能够使长期保存的未破壁的灵芝孢子粉在使用时可简便、快捷、高效地破壁、且不会引入新的杂质并可使营养成分得以充分保留的破壁方法,以解决现有技术所存在的上述缺陷,这对于本领域技术人员来说是一个亟待解决的技术问题。
发明内容
本发明提供一种简便快捷、破壁率高、且不会引入新的杂质并可使营养成分得以充分保留的适用于灵芝孢子粉的破壁方法及使用该方法得到的产品。
本发明解决上述技术问题采用的技术方案为:
一种灵芝孢子粉的破壁方法,包括如下步骤:
将5-10重量份的灵芝孢子粉置于60-100体积份的水中,搅拌均匀形成混合液,并对所述混合液进行破壁处理1-3次;
还可以将经过上述破壁处理的液体过滤分离,合并滤液,蒸干水分,制得到灵芝孢子粉干浸膏;
其中,所述破壁处理是指将所述混合液缓慢加热至63-100℃并保持15-60min。
所述破壁处理是指将所述混合液缓慢加热至96-100℃并保持15-20min。
所述破壁处理是指将所述混合液缓慢加热至70℃,75℃,80℃,85℃,
90℃,95℃;所述破壁处理是指将所述混合液缓慢加热并保持20,25,30,35,40,45,50,55分钟。
所述灵芝孢子粉的破壁方法,优选包括如下步骤:
将5重量份的灵芝孢子粉置于100体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至63℃并保持45min,得破壁孢子粉溶液;也可以继续过滤分离上述溶液过滤分离,收集滤液,蒸干水分,得到灵芝孢子粉干浸膏。
所述灵芝孢子粉的破壁方法,优选包括如下步骤:
将7重量份的灵芝孢子粉置于70体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至96℃并保持20min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持20min,又得破壁孢子粉溶液;过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并;
还可以蒸干水分,得到灵芝孢子粉干浸膏。
所述灵芝孢子粉的破壁方法,优选包括如下步骤:
将10重量份的灵芝孢子粉置于60体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至78℃并保持60min,又得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至90℃并保持25min,又得破壁孢子粉溶液;过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并;
还可以蒸干水分,得到灵芝孢子粉干浸膏。
所述灵芝孢子粉的破壁方法,优选包括如下步骤:
将5重量份的灵芝孢子粉置于80体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至100℃并保持15min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集二次滤液和二次滤渣;
再向所述二次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,得破壁孢子粉溶液;过滤分离上述溶液,收集三次滤液;将所述一次滤液、二次滤液和三次滤液合并;
还可以蒸干水分,得到灵芝孢子粉干浸膏。
进一步地,所述灵芝孢子粉为未经破壁处理的灵芝孢子粉。
一种由所述的破壁方法得到的灵芝孢子粉干浸膏。
一种由所述的破壁方法直接得到的灵芝孢子粉食品或饮品。
一种食品或饮品,至少包括所述的灵芝孢子粉干浸膏。
一种食品或饮品的制备方法,包括灵芝孢子粉与食品或饮品原料共同置于60-100体积份的水中,搅拌均匀,混合物缓慢加热至63-100℃并保持15-60min。
优选地,所述食品包括但不限于粥、馒头、蛋糕、面包或饼干等主食及点心。
优选地,所述饮品包括但不限含有本发明方法制备的破壁灵芝孢子粉的碳酸类饮料,果蔬汁饮料,茶类饮料,乳饮料,咖啡饮料以及含酒精饮料酒。
本发明所述重量份/体积份的关系为g/mL。
与现有技术中的灵芝孢子粉的破壁工艺相比,本发明所述的灵芝孢子粉的破壁方法具有如下优点:
本发明所述的灵芝孢子粉的破壁方法通过采用水煎法,将灵芝孢子粉原料置于水中进行煎煮,便可显著提高灵芝孢子粉的破壁率,使得水煎液中灵芝多糖、三萜及甾醇等有效成分的含量较高,进而使得本发明所述的灵芝孢子粉破壁方法能够最大限度地保留灵芝孢子粉原料中的上述有效成分。与现有技术中的灵芝孢子粉的破壁工艺相比,本发明所述的灵芝孢子粉的破壁方法既不需要碱液浸泡、生物酶发酵,也不需要各种用于破壁的设备,因而具有操作简单、易于实施的优点,并且本发明所述的破壁方法只用到了水,因而也根本不会引入新的杂质,从而确保了灵芝孢子粉高的纯度。此外,本发明所述的灵芝孢子粉的破壁方法还可便于灵芝孢子粉的长期储存,只需在使用时水煮15-20min即可快速释放出灵芝孢子粉有效成分。
下述实验例和实施例用于进一步说明但不限于本发明。
实验例1:对水温的研究
1.1研究目的
通过调整水的温度,以研究在不同的水温条件下本发明所述的灵芝孢子粉的破壁方法对灵芝孢子粉水溶液的性状、气味、pH值、破壁率、及其中的灵芝多糖含量、三萜及甾醇含量的影响。
1.2研究方法
称取灵芝孢子粉原料4份,每份5.0g,分别置于4个250ml的烧杯中,再向不同的烧杯中分别加入不同温度的蒸馏水100ml,搅拌均匀,观察并记录灵芝孢子粉水溶液的性状、气味、pH值,并测定该水溶液中的灵芝多糖含量、三萜及甾醇含量、孢子破壁率,结果见表1。
其中,灵芝多糖含量的测定方法如下:
(1)对照品溶液的配制:取无水葡萄糖对照品适量,精密称定,加水制成每1ml含0.12mg的溶液,即得;
(2)标准曲线的绘制:精密量取对照品溶液0.2ml、0.4ml、0.6ml、0.8ml、1.0ml、1.2ml,分别置于10ml具塞试管中,加水至2.0ml,迅速精密加入硫酸蒽酮溶液(精密称取蒽酮0.lg,加硫酸溶液100ml使溶解,摇匀)6ml,立即摇匀,放置15分钟,立即置于冰浴中冷却15分钟,取出,以采用上述配制方法得到的不含葡萄糖的溶液作为空白,依照紫外-可见分光光度法(2010年版药典一部附录V A),在625nm波长处测定吸光度,以吸光度为纵坐标,浓度为横坐标,绘制标准曲线;
(3)待测液的配制:将上述灵芝孢子粉水溶液过滤,滤液置于水浴上蒸干,残渣用5ml水溶解,边搅拌边缓慢滴加乙醇75ml,摇匀,在4℃下放置12小时,离心,弃去上清液,沉淀物用热水溶解并转移至50ml的容量瓶中,放冷,加水至刻度,摇匀,取溶液适量,离心,精密量取上清液3ml,置于25ml的容量瓶中,加水至刻度,摇匀,再精密量取2ml至10ml具塞试管中,迅速精密加入硫酸蒽酮溶液(精密称取蒽酮0.1g,加硫酸100ml使溶解,摇匀)6ml,摇匀,放置15分钟后,立即置于冰浴中冷却15分钟,取出即得待测液;
(4)灵芝多糖含量的测定:精密量取2ml水至10ml具塞试管中,迅速精密加入硫酸蒽酮溶液(精密称取蒽酮0.1g,加硫酸100ml使溶解,摇匀)6ml,摇匀,放置15分钟后,立即置于冰浴中冷却15分钟,取出即得空白对照液;以上述空白对照液为空白,依照紫外-可见分光光度法测定上述待测液在625nm波长处的吸光度。根据标准曲线读出待测液中无水葡萄糖的含量,灵芝多糖的含量按葡萄糖计。
三萜及甾醇含量的测定方法如下:
(1)对照品溶液的配制:取齐墩果酸对照品适量,精密称定,加甲醇制成每1ml含0.2mg的溶液,即得;
(2)标准曲线的绘制:精密量取对照品溶液0.1、0.2、0.3、0.4、0.5ml,分别置于15ml具塞试管中,挥干,放冷,精密加入新配制的香草醛冰醋酸溶液(精密称取香草醛0.5g,加冰醋酸使溶解成100ml,即得)0.2ml、高氯酸0.8ml,摇匀,在70℃水浴中加热15分钟,立即置冰浴中冷却5分钟,取出,精密加入乙酸乙酯4ml,摇匀,以相应试剂为空白,照紫外一可见分光光度法(2010年版药典一部附录V A),在546nm波长处测定吸光度,以吸光度为纵坐标、浓度为横坐标绘制标准曲线;
(3)待测液的配制:将上述灵芝孢子粉水溶液过滤,滤液置100ml的容量瓶中,用适量蒸馏水,分别洗涤滤器和滤渣,洗液并入上述容量瓶中,加乙醇至刻度,摇匀,再精密量取0.2ml,置于15ml具塞试管中,蒸干,放冷,精密加入新配制的香草醛冰乙酸(精密称取香草醛0.5g,加冰乙酸使溶解成10ml即得)0.2ml及高氯酸0.8ml,摇匀,在70℃水浴中加热15分钟,取出,立即置于冰浴中冷却5分钟,取出,精密加入乙酸乙酯4ml,摇匀,得到待测液;
(4)三萜及甾醇含量的测定:精密量取0.2ml水,置于15ml具塞试管中,蒸干,放冷,精密加入新配制的香草醛冰乙酸(精密称取香草醛0.5g,加冰乙酸使溶解成10ml即得)0.2ml及高氯酸0.8ml,摇匀,在70℃水浴中加热15分钟,取出,立即置于冰浴中冷却5分钟,取出,精密加入乙酸乙酯4ml,即得空白对照液;以上述空白对照液为空白,依照紫外-可见分光光度法测定上述待测液在546nm波长处的吸光度。根据标准曲线读出待测液中齐墩果酸的含量,三萜及甾醇的含量按齐墩果酸计。
根据《中华人民共和国国家标准GB/T 29344-2012灵芝孢子粉采收及加工技术规范》附录A中破壁灵芝孢子粉破壁率的测定方法,对上述灵芝孢子粉水溶液的孢子破壁率进行测定。
表1不同的水温对灵芝孢子粉水溶液的性状、气味、pH值及其中的灵芝多糖含量、三萜及甾醇含量、孢子破壁率的影响
由表1可以看出,随着水温的升高,灵芝孢子粉的破壁率显著增大,同时,灵芝孢子粉水溶液中的灵芝多糖含量、三萜及甾醇含量也随之增多,这说明,较高的温度有利于灵芝孢子粉的破壁,从而有利于将灵芝孢子粉中的有效成分释放出来。
实验例2:对煎煮时间的研究
2.1研究目的
通过调整水煎的时间,以研究在不同的煎煮时间下本发明所述的灵芝孢子粉的破壁方法对灵芝孢子粉水溶液的性状、气味、pH值、破壁率、及其中的灵芝多糖含量、三萜及甾醇含量的影响。
2.2研究方法
称取灵芝孢子粉原料6份,每份5.0g,分别置于6个250ml的烧杯中,再向每个烧杯中均加入100ml的蒸馏水,搅拌均匀,加热至微沸,观察并记录不同沸腾时间之后的灵芝孢子粉水溶液的性状、气味、pH值,并测定该水溶液中的灵芝多糖含量、三萜及甾醇含量、孢子破壁率。其中,灵芝多糖含量、三萜及甾醇含量、孢子破壁率的测定方法依照实验例1进行,结果见表
2。
表2不同的煎煮时间对灵芝孢子粉水溶液的性状、气味、pH值及其中的灵芝多糖含量、三萜及甾醇含量、孢子破壁率的影响
由表2可以看出,水煎煮的时间越长,灵芝孢子粉的破壁率显著增大,同时,灵芝孢子粉水溶液中的灵芝多糖含量、三萜及甾醇含量也随之增多,这说明,较长的煎煮时间有利于灵芝孢子粉的破壁,从而有利于将灵芝孢子粉中的有效成分释放出来。但是在煎煮15min之后,灵芝孢子粉的破壁率及灵芝多糖含量、三萜及甾醇含量的增加不明显,因此,本发明优选的煎煮时间为15-20min,这样既可保证灵芝孢子粉高的破壁率,又可兼顾灵芝多糖含
量、三萜及甾醇含量,从而确保破壁后的灵芝孢子粉的品质。
实验例3:灵芝孢子粉破壁的电镜检测试验
取灵芝孢子粉水溶液,抽滤,将滤渣干燥后,采用电镜检测,观察孢子性状。电镜检测结果如图1-6。
附图说明:三
图1:30min电镜检测结果
图2:10min电镜检测结果
图3:20min电镜检测结果
图4:20min电镜检测结果
图5.未破壁灵芝孢子粉
图6.破壁之后的灵芝孢子粉
下面结合具体实施例对本发明提供的三所述灵芝孢子粉的破壁方法及使用该方法得到的产品进行详细说明。其中1重量份为1g,1体积份为1mL。
实施例1
本实施例所述的灵芝孢子粉的破壁方法,包括如下步骤:
将5重量份的灵芝孢子粉置于100体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至63℃并保持45min得破壁孢子粉溶液;也可以继续过滤分离上述溶液,收集滤液,蒸干水分,得到灵芝孢子粉干浸膏。
实施例2
本实施例所述的灵芝孢子粉的破壁方法,包括如下步骤:
将7重量份的灵芝孢子粉置于70体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至96℃并保持20min得破壁孢子粉溶液;继续过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持20min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
本实施例所述的灵芝孢子粉优选为未经破壁处理的灵芝孢子粉。
实施例3
本实施例所述的灵芝孢子粉的破壁方法,包括如下步骤:
将10重量份的灵芝孢子粉置于60体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至78℃并保持60min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至90℃并保持25min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
实施例4
本实施例所述的灵芝孢子粉的破壁方法,包括如下步骤:
将5重量份的灵芝孢子粉置于80体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至100℃并保持15min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;
向所述一次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,又得破壁孢子粉溶液;继续过滤分离上述溶液,分别收集二次滤液和二次滤渣;
再向所述二次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集三
次滤液;将所述一次滤液、二次滤液和三次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
实施例5
本实施例所述的灵芝孢子粉的破壁方法,包括如下步骤:
将5重量份的灵芝孢子粉置于100体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至100℃并保持15min,得破壁孢子粉溶液;也可以继续过滤分离上述溶液,收集滤液,蒸干水分,得到灵芝孢子粉干浸膏。
本实施例所述的灵芝孢子粉优选为未经破壁处理的灵芝孢子粉。
实施例6
本实施例所述的馒头,由如下方法制备而成:
将实施例1-5中任一得到的灵芝孢子粉干浸膏与适量的面粉、酵母混合,和成面团,经发酵、成型、醒发后上蒸笼,至蒸熟为止。
实施例7
本实施例所述的饮品,由如下方法制备而成:
将实施例1-5中任一得到的灵芝孢子粉干浸膏加入至适量水中,即得所述饮品。
实施例8
由实施例1-5的破壁方法直接得到破壁孢子粉溶液制成的饮品。
实施例9
灵芝孢子粉与大米或小米等粥原料共同置于60-100体积份的水中,搅拌均匀,混合物缓慢加热至63-100℃并保持15-60min,制成孢子粉粥。
实施例10
用实施例1-5的破壁方法直接得到破壁孢子粉溶液,加入面粉和面,制成馒头、蛋糕、面包或饼干等主食及点心。
实施例11
用实施例1-5的破壁方法直接得到破壁孢子粉溶液,加入到碳酸类饮料,果蔬汁饮料,茶类饮料,乳饮料,咖啡饮料以及含酒精饮料酒中,制成碳酸类饮料,果蔬汁饮料,茶类饮料,乳饮料,咖啡饮料以及含酒精饮料酒。
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (11)
- 一种灵芝孢子粉的破壁方法,包括如下步骤:将5-10重量份的灵芝孢子粉置于60-100体积份的水中,搅拌均匀形成混合液,并对所述混合液进行破壁处理得破壁孢子粉溶液;也可以继续过滤分离上述溶液,合并滤液,蒸干水分,得到灵芝孢子粉干浸膏;其中,所述破壁处理是指将所述混合液缓慢加热至63-100℃并保持15-60min。
- 根据权利要求1所述的灵芝孢子粉的破壁方法,其特征在于,所述破壁处理是指将所述混合液缓慢加热至96-100℃并保持15-20min。
- 根据权利要求1或2所述的灵芝孢子粉的破壁方法,其特征在于,将5重量份的灵芝孢子粉置于100体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至63℃并保持45min得破壁孢子粉溶液;也可以继续过滤分离上述溶液,收集滤液,蒸干水分,得到灵芝孢子粉干浸膏。
- 根据权利要求1或2所述的灵芝孢子粉的破壁方法,其特征在于,将7重量份的灵芝孢子粉置于70体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至96℃并保持20min,得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持20min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
- 根据权利要求1或2所述的灵芝孢子粉的破壁方法,其特征在于,将10重量份的灵芝孢子粉置于60体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至78℃并保持60min,得破壁孢子粉溶液;过滤分 离上述溶液,分别收集一次滤液和一次滤渣;向所述一次滤渣中加入70体积份的蒸馏水,搅拌均匀,缓慢加热至90℃并保持25min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集二次滤液,将所述二次滤液与所述一次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
- 根据权利要求1或2所述的灵芝孢子粉的破壁方法,其特征在于,将5重量份的灵芝孢子粉置于80体积份的蒸馏水中,搅拌均匀形成混合液,并将所述混合液缓慢加热至100℃并保持15min,又得破壁孢子粉溶液;过滤分离上述溶液,分别收集一次滤液和一次滤渣;向所述一次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,又得破壁孢子粉溶液;继续过滤分离上述溶液,分别收集二次滤液和二次滤渣;再向所述二次滤渣中加入80体积份的蒸馏水,搅拌均匀,缓慢加热至100℃并保持15min,又得破壁孢子粉溶液;继续过滤分离上述溶液,收集三次滤液;将所述一次滤液、二次滤液和三次滤液合并,蒸干水分,得到灵芝孢子粉干浸膏。
- 一种由权利要求1-7任一项所述的破壁方法得到的破壁孢子粉溶液。
- 一种由权利要求1-7任一项所述的破壁方法得到的灵芝孢子粉干浸膏。
- 一种食品或饮品,其特征在于,至少包括权利要求8所述的灵芝孢子粉干浸膏或破壁孢子粉溶液。
- 根据权利要求9所述的食品或饮品,其特征在于,所述食品包括但不限于粥、馒头、蛋糕、面包或饼干等主食及点心。
- 根据权利要求9所述的食品或饮品,其特征在于,所述饮品包括但 不限含有本发明方法制备的破壁灵芝孢子粉干浸膏或破壁孢子粉溶液的碳酸类饮料,果蔬汁饮料,茶类饮料,乳饮料,咖啡饮料以及含酒精饮料酒。
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PCT/CN2016/080689 WO2016173545A1 (zh) | 2015-04-30 | 2016-04-29 | 一种破壁灵芝孢子粉咖啡及其制备方法 |
PCT/CN2016/080691 WO2016173546A1 (zh) | 2015-04-30 | 2016-04-29 | 一种破壁灵芝孢子粉冷冻饮品及其制备方法 |
PCT/CN2016/080687 WO2016173544A1 (zh) | 2015-04-30 | 2016-04-29 | 一种破壁灵芝孢子粉方便食品及其制备方法 |
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PCT/CN2016/080691 WO2016173546A1 (zh) | 2015-04-30 | 2016-04-29 | 一种破壁灵芝孢子粉冷冻饮品及其制备方法 |
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PCT/CN2016/080694 WO2016173548A1 (zh) | 2015-04-30 | 2016-04-29 | 一种全灵芝液及其制备方法 |
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CN (1) | CN104857030A (zh) |
CA (1) | CA2910287C (zh) |
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WO2016173548A1 (zh) | 2016-11-03 |
CN104857030A (zh) | 2015-08-26 |
WO2016173545A1 (zh) | 2016-11-03 |
CA2910287C (en) | 2018-05-22 |
TW201637577A (zh) | 2016-11-01 |
WO2016173544A1 (zh) | 2016-11-03 |
HK1209044A1 (zh) | 2016-03-24 |
WO2016173546A1 (zh) | 2016-11-03 |
US20160317594A1 (en) | 2016-11-03 |
CA2910287A1 (en) | 2016-10-30 |
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