WO2018014664A1

WO2018014664A1 - Fruit and vegetable product beneficial for health of cardiovascular system, and preparation method

Info

Publication number: WO2018014664A1
Application number: PCT/CN2017/087186
Authority: WO
Inventors: 张连富; 张淑琴; 余佳浩
Original assignee: 江南大学
Priority date: 2016-07-20
Filing date: 2017-06-05
Publication date: 2018-01-25
Also published as: AU2017261497B2; CN106174200A; SG11201709334YA; AU2017261497A1

Abstract

Provided are a fruit and vegetable product that is beneficial for the health of the cardiovascular system, and a preparation method. Fresh fruits and vegetables are used as raw materials. After being subjected to sorting, washing and drying at room temperature to evaporate moisture on the peel, and then the raw materials are allowed to react naturally for 30-90 days in an environment with a temperature of 45-90°C and a relative humidity of 50-95%; and when the total amount of ketosamines therein remains stable for 5 consecutive days, the reaction is stopped. The content of the ketosamine components in the product can be up to 1.0-50 mg/g (dry weight), an increase of 5-30 times the content of the ketosamine components that are naturally found in the raw materials or formed during a common food processing process. Since the ketosamine components have a strong antioxidant capacity and can effectively inhibit the activity of an angiotensin converting enzyme (ACE), the fruit and vegetable product has good action effects that are beneficial to the health of the cardiovascular system.

Description

Fruit and vegetable product beneficial to cardiovascular system health and preparation method thereof

Technical field

A fruit and vegetable product characterized by beneficial cardiovascular effects and a preparation method thereof. The invention 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. 5 to 30 times higher; can be directly or with other edible materials to make sputum, paste, and pellets directly after consumption; or can be mixed, beaten, spray-dried together with other food materials to make a powdery product, or After low-temperature drying, vacuum drying or freeze-drying, pulverization to form a powdery product, it is further processed and eaten directly or as a food processing raw material. Since the 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.

Background technique

The ketosamine component (Ketose Amines, KAs) is the primary product of the Maillard reaction. In the process of food hot processing, 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. After Amadori rearrangement, 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:

Existing studies have shown that the 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. Fruit and vegetable products have obvious beneficial cardiovascular health effects.

In fact, in the process of food processing, 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. For example, commercially available tomato powder, raisins and other products naturally contain ketose amine components, but the 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.

Summary of the invention

It is an object of the present invention to provide a fruit and vegetable product that is beneficial to the health of the cardiovascular system and a method of preparation. 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. Microorganisms harmful to the human body are inhibited and even killed, and the ketone accumulated therein 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. During the process, 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.

Treatment process

1) 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;

2) 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;

3) 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;

4) Monitoring of ketosamine component content: Ultra-high pressure liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS) was used to monitor the ketosamine component during the reaction (Fru-Arg, Fru-His, Fru-) The sum of the eight components of Glu, Fru-Ala, Fru-Phe, Fru-Leu, Fru-Met and FruVal), and the reaction can be terminated when it is stable for five consecutive days (relative error: ±2.0%);

5) Determination method of ketosamine component: Ultra-high pressure liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS) method, which is described as follows:

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.

Instrument: UPLC-Q-TOF-MS Ultra Performance Liquid Chromatography-Quadrupole-Time-of-Flight Tandem Mass Spectrometer (Waters, USA); Column: CORTECS C18+ (2.7 μm, 2.1×150 mm);

Liquid phase conditions: 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

6) 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.

Advantageous effects of the present invention

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.

Instruction sheet

Figure 1: Liquid phase diagram of the ketosamine component of the sample of Example 1.

Figure 2: Mass spectrum of Fru-Val

Figure 3: Mass spectrum of Fru-Leu

Figure 4: Mass spectrum of Fru-Phe

Figure 5: Mass spectrum of Fru-Ala

Figure 6: Mass spectrum of Fru-Glu

Figure 7: Mass spectrum of Fru-His

Figure 8: Mass spectrum of Fru-Arg

Figure 9: Quality map of Fru-Met

detailed description

For a better understanding of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings, but the scope of the invention is not limited to the scope of the embodiments.

Example 1

1) Choose high-quality garlic, remove the mildew and remove the old skin and rod to ensure the integrity of the garlic skin;

2) Wash the selected garlic with water, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place the single layer of garlic that has been cleaned, intact and free of water in a clean, dry porcelain dish, and place the porcelain plate in a container with temperature and humidity adjustment (temperature 90 ° C, relative humidity 95%) Medium reaction

4) Ultra-high pressure liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS) was used to monitor the ketosamine component during the reaction (Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe) , the change of the sum of the eight components of Fru-Leu, Fru-Met and FruVal), and the reaction was terminated when it remained stable for five consecutive days (relative error: ±2.0%); at this time, the ketosamine group of black garlic The total content is 50.1540 mg / g (dry weight), wherein the Fru-Arg content is as high as 17.5969 mg / g (dry weight);

5) The black garlic which has terminated the reaction is sterilized and directly packaged.

Example 2

1) Choose fresh and full purple onion, cut the onion, cut the roots, and remove the skin;

2) Wash the treated onion with water to remove the dust and impurities on the surface of the onion, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place the single layer of onion cleaned, intact and free of water in a clean, dry porcelain dish, and place the porcelain plate in a container with temperature and humidity (temperature 70 ° C, relative humidity 50%) Medium reaction

4) Ultra-high pressure liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS) was used to monitor the ketosamine component during the reaction (Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe) , the change of the sum of the eight components of Fru-Leu, Fru-Met and FruVal), and the reaction was terminated when it remained stable for five consecutive days (relative error: ±2.0%); at this time, the ketose amine component of onion The total amount is 3.7032 mg / g (dry weight), wherein the Fru-Arg content is as high as 1.0858 mg / g (dry weight);

5) The onion after completion of the reaction is freeze-dried, pulverized, and packaged.

Example 3

1) Choose fresh and complete green peppers to ensure that the green pepper skin is intact;

2) Wash the treated green pepper with water to remove the dust impurities on the surface of the green pepper, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place a single layer of green pepper that has been cleaned, intact, and free of water in a clean, dry porcelain dish, and place the porcelain plate in a container with temperature and humidity (temperature 45 ° C, relative humidity 50%) Medium reaction

4) Ultra-high pressure liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS) was used to monitor the ketosamine component during the reaction (Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe) , the change of the sum of the eight components of Fru-Leu, Fru-Met and FruVal), and the reaction was terminated when it remained stable for five consecutive days (relative error: ±2.0%); at this time, the ketosamine group in green pepper The total amount is 1.0264 mg / g (dry weight), wherein the Fru-Arg content is 0.2709 mg / g (dry weight), and the Fru-His content is 0.1980 mg / g (dry weight);

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.

Attachment: Evaluation of angiotensin-converting enzyme (ACE) inhibitory activity

Instrument: Mindary automatic biochemical analyzer (BS-120 type)

Method: Separation and purification of different ketosaccharide component aqueous solutions (Fru-Glu, Fru-His, Fru-Arg, Fru-Met, Fru-Leu, Fru-Val, Fru-Phe, Fru-Ala) and examples The product of 1 (black garlic) is mixed with angiotensin-converting enzyme kit (continuous monitoring method, Nanjing Institute of Bioengineering, product number E007) (1:8), and incubated at 37 ° C for 180 seconds, with a blank Zero calibration was performed. The rate method was used to continuously monitor the absorbance change for 300 seconds at a dominant wavelength of 340 nm and a sub-wavelength of 450 nm. The evaluation results are shown in Tables 1 and 2.

Table 1: Concentration-inhibition rate of angiotensin converting enzyme (ACE) by different ketosamine components

Table 2: Concentration-inhibition rate of angiotensin-converting enzyme (ACE) in black garlic extract

Claims

A fruit and vegetable product characterized by a beneficial cardiovascular system, characterized in that fresh fruits and vegetables such as tomatoes, garlic, onions, green peppers, and bananas are used as raw materials, after being sorted, washed, and dried at room temperature to remove stains from the epidermis, Naturally react for 30 to 90 days in an environment with a temperature of 45 to 90 ° C and a relative humidity of 50 to 95%, so that the content of the ketosamine component accumulated in the mixture reaches 1.0 to 50 mg / g (dry weight), and the product can be markedly Angiotensin-converting enzyme (ACE) activity is inhibited.
The invention relates to a method for preparing a fruit and vegetable product characterized by a health effect of a beneficial cardiovascular system, which is characterized in that a fruit or a vegetable having a complete fruit shape and no surface plaque and no skin rupture is used as a raw material, and after being washed with water, it is placed at room temperature. Dry under conditions, remove the 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%, continuous reaction for 30 ~ 90 days, monitoring during the process The content of ketoamines in the raw materials changed, and the total amount of ketosamines remained stable for 5 consecutive days (relative error: ±2.0%) to terminate the reaction.
According to claim 1, the content of the ketosamine component in the preparation reaches 1.0-50 mg/g (dry weight), and can be directly or in combination with other edible raw materials, and can be directly eaten, paste or pellet; or alone or Together with other food materials, it is mixed, beaten, and spray-dried to form a powdery product, or after being dried at a low temperature, vacuum dried or freeze-dried, pulverized to form a powdery product, and then directly processed or processed as a food processing raw material.
According to claim 2, the fruit and vegetable which are rich in sugar (high glucose, fructose and other reducing sugar content) and nitrogen-containing substances (various free amino acids, peptides, proteins, etc.) are selected as raw materials, and tomato can be selected. Garlic, onion, green pepper, and banana are used as raw materials, but not limited to tomatoes, garlic, onions, green peppers, and bananas.
According to claim 2, the key process for forming the ketosamine component in the processing of fruits and vegetables is continuous reaction for 30 to 90 days in a closed environment at a temperature of 45 to 90 ° C and a relative humidity of 50 to 95%, to the ketose The total amount of amines remained stable for 5 consecutive days (relative error: ±2.0%).
A method for preparing a fruit and vegetable product characterized by a health effect of a beneficial cardiovascular system, characterized in that the steps of the preparation method are as follows:

1) Choose high-quality garlic, remove the mildew and remove the old skin and rod to ensure the integrity of the garlic skin;

2) Wash the selected garlic with water, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place the single layer of garlic that has been cleaned, intact and free of water in a clean, dry porcelain dish. Place the porcelain plate at a temperature of 90 ° C and a relative humidity of 95% with the ability to adjust temperature and humidity. Reaction in the container;

4) Ultra-high pressure liquid chromatography-mass spectrometry UPLC-Q-TOF-MS was used to monitor the ketose amine components during the reaction, such as Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe, Fru. - The change in the sum of the eight components of -Leu, Fru-Met and FruVal, and the termination of the reaction when it remained stable for five consecutive days; at this time, the total dry weight of the ketose amine component of black garlic was 50.1540 mg / g, The Fru-Arg content has a dry weight of up to 17.59969 mg/g;

5) The black garlic which has terminated the reaction is sterilized and directly packaged.
A method for preparing a fruit and vegetable product characterized by a health effect of a beneficial cardiovascular system, characterized in that the steps of the preparation method are as follows:

1) Choose fresh and full purple onion, cut the onion, cut the roots, and remove the skin;

2) Wash the treated onion with water to remove the dust and impurities on the surface of the onion, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place the single layer of onion cleaned, intact and free of water in a clean, dry porcelain dish, and place the porcelain plate at a temperature of 70 ° C and a relative humidity of 50% with the ability to adjust temperature and humidity. Reaction in the container;

4) Ultra-high pressure liquid chromatography-mass spectrometry UPLC-Q-TOF-MS was used to monitor the ketose amine components during the reaction, such as Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe, Fru. - The change in the sum of the eight components of -Leu, Fru-Met and FruVal, until the stability is maintained for five consecutive days; at this time, the total dry weight of the ketose amine component of onion is 3.7032 mg / g, wherein Fru-Arg content dry weight up to 1.0858mg / g;

5) The onion after completion of the reaction is freeze-dried, pulverized, and packaged.
A method for preparing a fruit and vegetable product characterized by a health effect of a beneficial cardiovascular system, characterized in that the steps of the preparation method are as follows:

1) Choose fresh and complete green peppers to ensure that the green pepper skin is intact;

2) Wash the treated green pepper with water to remove the dust impurities on the surface of the green pepper, then place it in a porcelain plate and dry it naturally to remove the water contaminated on the surface;

3) Place a single layer of green pepper that has been cleaned, intact, and free of water in a clean, dry porcelain dish. Place the porcelain plate at a temperature of 45 ° C and a relative humidity of 50% with the ability to adjust temperature and humidity. Reaction in the container;

4) Ultra-high pressure liquid chromatography-mass spectrometry UPLC-Q-TOF-MS was used to monitor the ketose amine components during the reaction, such as Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe, Fru. - The change in the sum of the eight components of -Leu, Fru-Met and FruVal, and the reaction was terminated when it remained stable for five consecutive days; at this time, the total dry weight of the ketosamine component in the green pepper was 1.0264 mg/g. The dry weight of Fru-Arg content is 0.2709 mg / g, the dry weight of Fru-His content is 0.1980 mg / g;

5) The green pepper after the completion of the reaction is mixed with the garlic prepared in claim 6, beaten, homogenized, spray-dried and packaged.