WO2018014664A1 - 一种有益心血管系统健康的果蔬制品及制备方法 - Google Patents

一种有益心血管系统健康的果蔬制品及制备方法 Download PDF

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WO2018014664A1
WO2018014664A1 PCT/CN2017/087186 CN2017087186W WO2018014664A1 WO 2018014664 A1 WO2018014664 A1 WO 2018014664A1 CN 2017087186 W CN2017087186 W CN 2017087186W WO 2018014664 A1 WO2018014664 A1 WO 2018014664A1
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fru
reaction
fruit
remove
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张连富
张淑琴
余佳浩
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Jiangnan University
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Jiangnan University
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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

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  • a fruit and vegetable product characterized by beneficial cardiovascular effects and a preparation method thereof uses fresh fruits and vegetables such as tomatoes, garlic, onions, green peppers and bananas as raw materials, and after sorting, washing and drying at room temperature to remove the stain on the skin, the environment is at a temperature of 45-90 ° C and a relative humidity of 50-95%.
  • the natural reaction takes 30 to 90 days, and the content of ketosamine components accumulated in the medium reaches 1.0-50 mg/g (dry weight), which is higher than the content of ketosamines formed in the raw materials or in the processing of common foods.
  • ketose amine component has strong antioxidant activity and can effectively inhibit angiotensin converting enzyme (ACE) activity, the fruit and vegetable product has a good beneficial effect on the cardiovascular system.
  • ACE angiotensin converting enzyme
  • the ketosamine component (Ketose Amines, KAs) is the primary product of the Maillard reaction.
  • the reducing sugar such as glucose and fructose in the raw material acts as a carbonyl donor, and a glycosidic condensation reaction occurs between the amino acid, the peptide and the free amino group contained in the protein.
  • the structure and properties are relatively A stable intermediate, 1-amino-1-deoxy-2-ketoose, a ketosamine component, whose general expression is Fructose Amino acid, common components include FruGlu, FruArg, FruHis, FruPhe, FruLeu , FruIle, FruAla, etc.
  • the reaction process is shown in the following figure:
  • ketosamine component has a strong inhibitory effect on angiotensin-converting enzyme (ACE) activity and thus exhibits lower blood pressure, lower blood viscosity and antioxidant activity, and thus high ketosamine component content.
  • ACE angiotensin-converting enzyme
  • the heat in the process of sterilization, concentration, spray drying, drying, etc. will promote the reaction of reducing sugars in the raw materials with nitrogen-containing substances to form a certain amount of ketosamine components.
  • concentration is very low, generally only 0.05 ⁇ 0.2mg / g (dry weight), for lowering blood pressure, lowering blood viscosity and resistance Oxidation has a limited effect on improving cardiovascular health. It is of great significance for the efficient utilization of fruits and vegetables resources to determine the appropriate processing and determine its operating parameters to increase the content of ketosamines in the product and to strengthen the beneficial effects of cardiovascular system.
  • the invention uses fresh fruits and vegetables such as tomatoes, garlic, onions, green peppers and bananas as raw materials. After sorting and washing, it naturally reacts for 30 to 90 days in an environment with a temperature of 45-90 ° C and a relative humidity of 50-95%. Its tissue structure is softened, polysaccharides and proteins are partially hydrolyzed to improve the taste of the product. Mineral elements such as calcium, iron, zinc and selenium are more easily digested and absorbed by the human body.
  • the content of the glycosaminoglycol component is 1.0-50 mg/g (dry weight), which is 5-30 times higher than the content of the ketose amine component in the raw material; it can be made into bismuth, paste and pills together with other edible materials. Directly consumed; can also be mixed, beaten, spray-dried together with other food materials to form a powdery product, or dried under low temperature, vacuum dried or freeze-dried, pulverized to form a powdery product directly or as a food processing raw material After further processing, eat it.
  • the technical scheme of the invention adopts a fruit or vegetable with a complete fruit shape and no surface plaque and no skin rupture as a raw material, and after being cleaned with water, it is dried at room temperature to remove free water contaminated on the skin of the fruit and vegetable, and then Place it in a closed environment at a temperature of 45-90 ° C, adjust the relative humidity of the environment to 50 ⁇ 95%, and continuously react for 30 ⁇ 90 days.
  • monitor the content of ketose amine components in the raw material to ketose The total amount of amines remained stable for 5 consecutive days (relative error: ⁇ 2.0%) to terminate the reaction.
  • the product can be eaten directly, can be eaten together with other edible raw materials, or can be mixed, beaten, spray-dried to support the powdery product, or dried and pulverized to form a powdery product.
  • Raw material screening choose fruits that are rich in sugar (high glucose, fructose and other reducing sugar content) and nitrogenous substances (various free amino acids, peptides, proteins, etc.), fruit shape intact, high maturity Or vegetables, remove soft, mildewed parts and inedible parts to ensure that their epidermis is not broken;
  • Raw material treatment Wash the trimmed fruits or vegetables with water, then place them in a porcelain plate and dry them naturally to remove the water contaminated on the surface;
  • Reaction Put a single layer of fruit or vegetable that has been cleaned, intact and free of water in a clean, dry porcelain dish, and put the porcelain plate into a suitable environment (temperature 45 ⁇ 90 ° C, relative humidity 50 ⁇ 95%) in the reaction;
  • Sample processing Weigh the appropriate amount of sample, grind and pulverize, add 1:10 to anhydrous methanol, extract at room temperature for about 4h, filter, separate the filtrate, remove the methanol by rotary evaporation at 60 ° C, add ultrapure water to the appropriate concentration The solution is for testing.
  • phase A acetonitrile
  • phase B 0.1% formic acid water
  • flow rate 0.3 mL/min
  • column temperature 45 ° C
  • gradient elution procedure initial conditions for phase B 100%, phase B from 1 min to 5 min 100% becomes 90%, B phase changes from 90% to 50% within 5min to 6min, B phase changes from 50% to 100% within 6min to 7min, and B phase maintains 100% running time 10min after 7min
  • Product follow-up treatment The product after the reaction can be directly eaten, can be eaten together with other edible raw materials, or can be mixed, beaten, spray-dried to support the powdery product, or dried and pulverized to form a powdery product directly. It can be eaten after being processed or processed as a raw material for food processing.
  • the fruit and vegetable product prepared according to the process of the present invention has the following advantages: softening of the tissue structure and soft palate; partial hydrolysis of the polysaccharide and protein to improve the taste of the product; mineral elements such as calcium, iron, zinc and selenium are more easily digested and absorbed by the human body; Microorganisms harmful to the human body are inhibited or even killed, which facilitates storage; the content of ketosamines accumulated in the product reaches 1.0-50 mg/g (dry weight), which is higher than the content of ketosamines in conventional processed products. Increase by 5 to 30 times.
  • Figure 1 Liquid phase diagram of the ketosamine component of the sample of Example 1.
  • Example 5 The green pepper after the completion of the reaction was mixed with the product of Example 1 (garlic), beaten, homogenized, spray-dried and packaged.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
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Abstract

一种有益心血管健康的果蔬制品及制备方法，以新鲜水果蔬菜为原料，经过拣选、清洗、常温干燥以挥去表皮沾染水分后，在温度为45～90℃、相对湿度为50～95％的环境中自然反应30～90日，至其中酮糖胺类物质总量连续5日维持稳定时终止反应，产品中酮糖胺类组分含量可达1.0～50mg/g(干重)，比原料中天然含有或普通食品加工过程中形成的酮糖胺类组分含量提高5～30倍；由于酮糖胺类组分具有强抗氧化能力并且可以有效抑制血管紧张素转化酶(ACE)活性，该类果蔬制品具有良好的有益心血管系统健康作用效果。

Description

一种有益心血管系统健康的果蔬制品及制备方法 技术领域
一种以有益心血管系统健康作用为特征的果蔬制品及制备方法。发明以新鲜水果蔬菜如番茄、大蒜、洋葱、青椒、香蕉为原料，经过拣选、清洗、常温干燥以挥去表皮沾染水分后，在温度为45～90℃、相对湿度为50～95％的环境中自然反应30～90日，使其中积累的酮糖胺类组分含量达到1.0～50mg/g(干重)，比原料中天然含有或普通食品加工过程中形成的酮糖胺类组分含量提高5～30倍；可以单独或与其他可食原料一起做成羹、膏、丸后直接食用；也可单独或与其他食物原料一起，经过混合、打浆、喷雾干燥制成粉状产品，或经过低温干燥、真空干燥或冷冻干燥、粉碎而形成粉状产品后直接或作为食品加工原料经进一步加工食用。由于酮糖胺类组分具有强抗氧化活性并且可以有效抑制血管紧张素转化酶(ACE)活性，该类果蔬制品具有良好的有益心血管系统健康作用效果。
背景技术
酮糖胺类组分(Ketose Amines,KAs)是美拉德反应的初级产物。食品热加工过程中，原料中的葡萄糖、果糖等还原糖作为羰基供体，与氨基酸、肽、蛋白质中含有的自由氨基之间发生糖胺缩合反应，经Amadori重排后，形成结构、性质相对稳定的中间产物——1-氨基-1-脱氧-2-酮糖，即酮糖胺类组分，其通用表达式为Fructose Amino acid，常见的组分包括FruGlu、FruArg、FruHis、FruPhe、FruLeu、FruIle、FruAla等。其反应过程如下图所示：
Figure PCTCN2017087186-appb-000001
现有研究表明，酮糖胺类组分具有很强的抑制血管紧张素转化酶(ACE)活性进而表现出降低血压、降低血液粘度及抗氧化等生理活性，因而高酮糖胺组分含量的果蔬制品具有明显的有益心血管健康作用。
事实上，在食品加工过程中，杀菌、浓缩、喷雾干燥、干制等过程中的热作用会促使原料中的还原糖与含氮物质反应而形成一定数量的酮糖胺类组分， 如市售的番茄粉、葡萄干等产品中都天然含有酮糖胺类组分，但其浓度很低，一般仅为0.05～0.2mg/g(干重)，对于降低血压、降低血液粘度及抗氧化，改善心血管健康作用的效果有限。研究确定适宜的加工并确定其操作参数以提高产物中酮糖胺类组分含量、强化其有益心血管系统健康作用效果，对于果蔬资源高效利用具有重要意义。
发明内容
本发明的目的是提供有益心血管系统健康的果蔬制品及制备方法。发明以新鲜水果蔬菜如番茄、大蒜、洋葱、青椒、香蕉为原料，经过拣选、清洗后，在温度为45～90℃、相对湿度为50～95％的环境中自然反应30～90日，使其组织结构软化，多糖及蛋白质发生部分水解而改善产品口感，钙、铁、锌、硒等矿物元素更容易被人体消化吸收，对人体有害的微生物受到抑制乃至被杀灭，同时其中积累的酮糖胺类组分含量达到1.0～50mg/g(干重)，比原料中酮糖胺类组分的含量提高5～30倍；可以单独或与其他可食原料一起做成羹、膏、丸直接食用；也可单独或与其他食物原料一起，经过混合、打浆、喷雾干燥制成粉状产品，或经过低温干燥、真空干燥或冷冻干燥、粉碎而形成粉状产品后直接或作为食品加工原料经过进一步加工后食用。
本发明的技术方案：是采用果形完整，表面无霉斑、无表皮破裂的水果或蔬菜为原料，用清水进行清洗后，置于室温条件下干燥，去除果蔬表皮上沾染的游离水分，然后将其放置在温度为45～90℃密闭环境中，调节该环境的相对湿度在50～95％，连续反应30～90日，过程中监控原料内酮糖胺类组分含量变化，至酮糖胺类物质总量连续5日维持稳定(相对误差：±2.0％)即可终止反应。该产品可以直接食用，可以与其他可食原料一同食用，也可继续经过混合、打浆、喷雾干燥支撑粉状产品，或经过低温干燥、粉碎而形成粉状产品。
处理工艺
1)原料筛选：选用同时富含糖分(以高葡萄糖、果糖等还原糖含量为佳)及含氮物质(各种游离氨基酸、肽类、蛋白质等)，果形完整，成熟度较高的水果或蔬菜，去除软烂、霉变部位及不可食用部分，确保其表皮无破裂；
2)原料处理：用清水清洗修整过的水果或蔬菜，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
3)反应：将经过清洗、表皮完整、无沾染水分的水果或蔬菜单层摆放在洁净、干燥的瓷盘中，将瓷盘放入适宜的环境(温度45～90℃、相对湿度50～95％)中反应；
4)酮糖胺类组分含量监测：采用超高压液相色谱-质谱(UPLC-Q-TOF-MS)监测反应过程中酮糖胺类组分(以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示)，至其连续五日维持稳定(相对误差：±2.0％)时即可终止反应；
5)酮糖胺类组分测定方法：超高压液相色谱-质谱(UPLC-Q-TOF-MS)法，具体描述如下：
样品处理：称取适量样品，研磨粉碎，按1:10加入无水甲醇室温下提取约4h后过滤，分离得到滤液，经60℃下旋转蒸发除去甲醇后，加入超纯水配成适当浓度的溶液供检测。
仪器：UPLC-Q-TOF-MS超高效液相色谱-四级杆-飞行时间串联质谱仪(美国Waters公司)；色谱柱：CORTECS C18+(2.7μm，2.1×150mm)；
液相条件：A相：乙腈；B相：0.1％甲酸水；流速：0.3mL/min；柱温：45℃；梯度洗脱程序：初始条件为B相100％，1min到5min内B相由100％变为90％，5min到6min内B相由90％变为50％，6min到7min内B相由50％变为100％，7min之后B相保持100％运行时间10min
6)产品后续处理：反应后的产品可以直接食用，可以与其他可食原料一同食用，也可继续经过混合、打浆、喷雾干燥支撑粉状产品，或经过低温干燥、粉碎而形成粉状产品直接食用或作为食品加工原料经进一步加工后食用。
本发明的有益效果
依据本发明描述工艺制备的果蔬制品，具有如下优点：组织结构软化，口感软糯；多糖及蛋白质发生部分水解而改善产品口感；钙、铁、锌、硒等矿物元素更容易被人体消化吸收；对人体有害的微生物受到抑制乃至被杀灭，利于存放；产品中积累的酮糖胺类组分含量达到1.0～50mg/g(干重)，比原料常规加工制品中酮糖胺类组分含量提高5～30倍。
说明书附图
附图1：实施例一样品的酮糖胺成分的液相图
附图2：Fru-Val的质谱图
附图3：Fru-Leu的质谱图
附图4：Fru-Phe的质谱图
附图5：Fru-Ala的质谱图
附图6：Fru-Glu的质谱图
附图7：Fru-His的质谱图
附图8：Fru-Arg的质谱图
附图9：Fru-Met的质普图
具体实施方式
为更好的理解本发明，下面结合实施例对本发明作进一步的详细说明，但本发明要求保护的范围并不局限于实施例所限的范围。
实施例1
1)选择优质大蒜，除去其中的霉蒜，去掉老皮及杆，确保大蒜表皮完整；
2)用清水清洗精选后的大蒜，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
3)将经过清洗、表皮完整、无沾染水分的大蒜单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的容器(温度90℃、相对湿度95％)中反应；
4)采用超高压液相色谱-质谱(UPLC-Q-TOF-MS)监测反应过程中酮糖胺类组分(以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示)的变化，至其连续五日维持稳定(相对误差：±2.0％)时终止反应；此时黑蒜的酮糖胺类组分总含量为50.1540mg/g(干重)，其中Fru-Arg含量高达17.5969mg/g(干重)；
5)将终止反应的黑蒜进行灭菌处理，直接包装。
实施例2
1)选择新鲜饱满的紫皮洋葱，将洋葱切蒂、切根须、去外皮；
2)用清水清洗处理后的洋葱，除去洋葱表面的灰尘杂质，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
3)将经过清洗、表皮完整、无沾染水分的洋葱单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的容器(温度70℃、相对湿度50％)中反应；
4)采用超高压液相色谱-质谱(UPLC-Q-TOF-MS)监测反应过程中酮糖胺类组分(以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示)的变化，至其连续五日维持稳定(相对误差：±2.0％)时终止反应；此时洋葱的酮糖胺类组分总量为3.7032mg/g(干重),其中Fru-Arg含量高达1.0858mg/g(干重)；
5)将反应完成后的洋葱进行冷冻干燥，经粉碎后包装。
实施例3
1)选择新鲜完整的青椒去蒂，确保青椒表皮完整；
2)用清水清洗处理后的青椒，除去青椒表面的灰尘杂质，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
3)将经过清洗、表皮完整、无沾染水分的青椒单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的容器(温度45℃、相对湿度50％)中反应；
4)采用超高压液相色谱-质谱(UPLC-Q-TOF-MS)监测反应过程中酮糖胺类组分(以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示)的变化，至其连续五日维持稳定(相对误差：±2.0％)时终止反应；此时青椒内的酮糖胺类组分总量为1.0264mg/g(干重)，其中Fru-Arg含量为0.2709mg/g(干重)，Fru-His含量为0.1980mg/g(干重)；
5)将反应完成后的青椒与实施实例1产品(大蒜)混合打浆、均质，喷雾干燥后包装。
附：血管紧张素转化酶(ACE)抑制活性评价
仪器：Mindary全自动生化分析仪(BS-120型)
方法：将分离纯化后的不同酮糖胺组分水溶液(Fru-Glu，Fru-His，Fru-Arg，Fru-Met,Fru-Leu,Fru-Val,Fru-Phe,Fru-Ala)及实施例1制的产品(黑蒜)提取液与血管紧张素转化酶试剂盒(连续监测法,南京建成生物工程研究所,产品序号E007)混合(1:8)，37℃孵育180秒后，以空白校零，选用速率法在主波长340nm，副波长450nm条件下连续监测300秒吸光度变化。评价结果如表1、表2所示。
表1：不同酮糖胺组分对血管紧张素转化酶(ACE)的浓度-抑制率关系
Figure PCTCN2017087186-appb-000002
表2：黑蒜提取液对血管紧张素转化酶(ACE)的浓度-抑制率关系
Figure PCTCN2017087186-appb-000003
Figure PCTCN2017087186-appb-000004

Claims (8)

  1. 一种以有益心血管系统健康作用为特征的果蔬制品,其特征是以新鲜水果蔬菜如番茄、大蒜、洋葱、青椒、香蕉为原料，经过拣选、清洗、常温干燥以挥去表皮沾染水分后，在温度为45～90℃、相对湿度为50～95％的环境中自然反应30～90日，使其中积累的酮糖胺类组分含量达到1.0～50mg/g(干重)，产品能够显著抑制血管紧张素转化酶(ACE)活性。
  2. 一种以有益心血管系统健康作用为特征的果蔬制品的制备方法，其特征是采用果形完整，表面无霉斑、无表皮破裂的水果或蔬菜为原料，用清水进行清洗后，置于室温条件下干燥，去除果蔬表皮上沾染的游离水分，然后将其放置在温度为45～90℃密闭环境中，调节该环境的相对湿度在50～95％，连续反应30～90日，过程中监控原料内酮糖胺类组分含量变化，至酮糖胺类物质总量连续5日维持稳定(相对误差：±2.0％)即可终止反应。
  3. 根据权利要求1所述，制品中酮糖胺类组分含量达到1.0～50mg/g(干重)，可以单独或与其他可食原料一起做成羹、膏、丸直接食用；也可单独或与其他食物原料一起，经过混合、打浆、喷雾干燥制成粉状产品，或经过低温干燥、真空干燥或冷冻干燥、粉碎而形成粉状产品后直接或作为食品加工原料经过进一步加工后食用。
  4. 根据权利要求2所述，选用同时富含糖分(以高葡萄糖、果糖等还原糖含量为佳)及含氮物质(各种游离氨基酸、肽类、蛋白质等)的果蔬为原料，可以选用番茄、大蒜、洋葱、青椒、香蕉为原料，但不限于番茄、大蒜、洋葱、青椒、香蕉。
  5. 根据权利要求2所述，果蔬加工中形成酮糖胺组分的关键工艺为在温度为45～90℃、相对湿度在50～95％的密闭环境中连续反应30～90日，至其中酮糖胺类物质总量连续5日维持稳定(相对误差：±2.0％)。
  6. 一种以有益心血管系统健康作用为特征的果蔬制品的制备方法，其特征在于所述的制备方法步骤如下：
    1)选择优质大蒜，除去其中的霉蒜，去掉老皮及杆，确保大蒜表皮完整；
    2)用清水清洗精选后的大蒜，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
    3)将经过清洗、表皮完整、无沾染水分的大蒜单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的温度为90℃、相对湿度为95％的容器中反应；
    4)采用超高压液相色谱-质谱UPLC-Q-TOF-MS监测反应过程中酮糖胺类组分，以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示的变化，至其连续五日维持稳定时终止反应；此时黑蒜的酮糖胺类组分总含量干重为50.1540mg/g，其中Fru-Arg含量干重高达17.5969mg/g；
    5)将终止反应的黑蒜进行灭菌处理，直接包装。
  7. 一种以有益心血管系统健康作用为特征的果蔬制品的制备方法，其特征在于所述的制备方法步骤如下：
    1)选择新鲜饱满的紫皮洋葱，将洋葱切蒂、切根须、去外皮；
    2)用清水清洗处理后的洋葱，除去洋葱表面的灰尘杂质，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
    3)将经过清洗、表皮完整、无沾染水分的洋葱单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的温度为70℃、相对湿度为50％的容器中反应；
    4)采用超高压液相色谱-质谱UPLC-Q-TOF-MS监测反应过程中酮糖胺类组分，以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示的变化，至其连续五日维持稳定时终止反应；此时洋葱的酮糖胺类组分总量干重为3.7032mg/g,其中Fru-Arg含量干重高达1.0858mg/g；
    5)将反应完成后的洋葱进行冷冻干燥，经粉碎后包装。
  8. 一种以有益心血管系统健康作用为特征的果蔬制品的制备方法，其特征在于所述的制备方法步骤如下：
    1)选择新鲜完整的青椒去蒂，确保青椒表皮完整；
    2)用清水清洗处理后的青椒，除去青椒表面的灰尘杂质，然后单层摆放在瓷盘中，自然干燥以去除其表面沾染的水分；
    3)将经过清洗、表皮完整、无沾染水分的青椒单层摆放在洁净、干燥的瓷盘中，将瓷盘放入具有调节温度、湿度能力的温度为45℃、相对湿度为50％的容器中反应；
    4)采用超高压液相色谱-质谱UPLC-Q-TOF-MS监测反应过程中酮糖胺类组分，以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示的变化，至其连续五日维持稳定时终止反应；此时青椒内的酮糖胺类组分总量干重为1.0264mg/g，其中Fru-Arg含量干重为 0.2709mg/g，Fru-His含量干重为0.1980mg/g；
    5)将反应完成后的青椒与权利要求6制备所得的大蒜混合打浆、均质，喷雾干燥后包装。
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