WO2018058488A1 - Procédé de préparation d'extrait d'areca catechu à partir de noix d'areca catechu fraîches - Google Patents

Procédé de préparation d'extrait d'areca catechu à partir de noix d'areca catechu fraîches Download PDF

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Publication number
WO2018058488A1
WO2018058488A1 PCT/CN2016/100977 CN2016100977W WO2018058488A1 WO 2018058488 A1 WO2018058488 A1 WO 2018058488A1 CN 2016100977 W CN2016100977 W CN 2016100977W WO 2018058488 A1 WO2018058488 A1 WO 2018058488A1
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WIPO (PCT)
Prior art keywords
betel nut
extract
juice
areca catechu
residue
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PCT/CN2016/100977
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English (en)
Chinese (zh)
Inventor
许启太
Original Assignee
许启太
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 许启太 filed Critical 许启太
Priority to CN201680063023.4A priority Critical patent/CN108347983A/zh
Priority to PCT/CN2016/100977 priority patent/WO2018058488A1/fr
Publication of WO2018058488A1 publication Critical patent/WO2018058488A1/fr

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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

Definitions

  • the present invention relates to a method for preparing a betel nut extract from betel nut fresh fruit, and the obtained betel nut extract is applied to food development.
  • Areca is a mature fruit of Areca catechu L., a palm tree belonging to the family Areca catechu L.
  • Chewing betel nut is a traditional diet with more than 2,000 years of history. Chinese people are used to chewing betel nuts (Hainan, Taiwan) and dried fruit processed products (other parts of China), while betel nut chewing blocks are mainly in India and Southeast Asia. Betel nut has the effect of refreshing, euphoric and endurance. It is the world's fourth largest hobby after nicotine, ethanol and coffee. Currently, about 700 million people around the world consume betel nut. It is expected to form 20 in ten years. The annual output value of the billion-dollar global consumption of betel nut is expected to exceed RMB 2 trillion.
  • the existing betel nut processing method is simple, the technical content is low, and the food safety risk is high.
  • the World Health Organization proposed a warning on the safety risk of chewing betel nuts.
  • Scientific research shows that the unsafe factors of chewing betel nut are mainly related to traditional processing methods and betel nut coarse fiber. Excessive chewing of betel nut can cause submucosal fibrosis of the oral cavity, which may cause oral cancer; in addition, smoked fruit has strong surface smog.
  • the carcinogen benzopyrene content also greatly exceeds the safety requirements of food hygiene.
  • the safety of betel nut has attracted a lot of attention from the society. Therefore, it is urgent to develop a safe betel nut series.
  • Betel nut fruit contains a variety of chemical components, and 68 chemical compounds have been detected, including alkaloids, polyphenols and tannins.
  • betel nut dry mature seeds
  • iscoline which is the main alkaloid in betel nut. It has fever, increases gastrointestinal motility, shrinks the bronchus, and causes physiological activity such as vasodilation.
  • the research on the extraction process of arecoline has been relatively mature.
  • Traditional betel nut extract contains a large amount of arecoline, which produces strong cytotoxicity and cannot be consumed in excess.
  • betel nut new effects include anti-fatigue, cholesterol lowering, anti-oxidation, anti-depression, anti-migraine, anti-age dementia
  • the effect is related to betel nut polysaccharides and polyphenols.
  • Most of these components are heat sensitive components, which decompose or lose activity at temperatures above 60 °C.
  • the betel nut extraction process and industrial production mostly use betel nut dried fruit as raw material.
  • the processing temperature of betel nut dried fruit has far exceeded 60 °C, which causes some active ingredients to be destroyed during processing and lose their active effect.
  • dried fruit fiber is harder than fresh fruit and is not easy to be Destruction, so the dried fruit extracts the active ingredients without fresh fruit extraction completely.
  • the fresh fruit of betel nut is not easy to preserve, and it needs to be processed quickly after picking, otherwise the fresh fruit is perishable and deteriorated. Therefore, the extraction process of betel nut needs to consider two factors: low temperature extraction and rapid processing.
  • the object of the present invention is to provide a method for preparing betel nut extract from betel nut fresh fruit.
  • the present invention adopts betel nut fresh fruit pressing technology, and most likely retains all the nutrients ingested when chewing betel nut; and removes pressed juice by alcohol precipitation method.
  • the enamel reduces the astringency brought to the subsequent foods, thereby improving the taste; at the same time, the extract residue is further extracted by the enzyme biolysis method, and the effective nutrients in the betel nut crude fiber cells are extracted in all directions.
  • the technical proposal of the present invention is to provide a method for preparing a betel nut extract from betel nut fresh fruit, comprising the following steps:
  • Extracting and extracting sorting the fresh betel nuts, cleaning them, crushing them, and pressing them by physical means to obtain juices.
  • the juices are treated to obtain clear juice; the betel nut residue is combined and used;
  • the juice solution is concentrated under low pressure to remove ethanol, and the concentrated juice solution is passed through a solid phase column, and the solid column is rinsed with 1 to 10 volumes of water to collect all the liquid to obtain a juice extract; a solid phase column containing a beryllic acid molecularly imprinted polymer as a stationary phase;
  • Residue extraction the betel nut residue is added with 3 to 10 times its weight of water and cellulase for biolysis, the final concentration of cellulase after mixing is 0.01%-0.8%, the pH value of citric acid is adjusted to 3-6, ultrasonic extraction 1 to 6 hours, centrifugation 6000 ⁇ 12000 rpm, to obtain a residue extract;
  • the low temperature means that the temperature is 60 ° C or lower.
  • betel nut extract is applied to betel nut gum, betel nut, betel nut beverage, betel nut baked food.
  • solid phase column of the arecoline molecularly imprinted polymer is further eluted and concentrated, and is enriched and purified for application in drug development.
  • the present invention adopts betel nut fresh fruit pressing technology, and most likely retains all the nutrients ingested when the betel nut is chewed; the alcohol deposition method is used to remove the tannin in the pressed juice, and the astringency in the subsequent food is reduced, thereby improving the taste; At the same time, the extract residue is further extracted by enzyme biolysis, and the effective nutrients in the crude fiber of betel nut are extracted in all directions.
  • the invention adopts molecular imprinting technology, aiming at removing some unsafe factors (becaline) in betel nut, and reducing the cytotoxicity produced by betel nut while retaining the functional site and characteristic flavor of betel nut.
  • the invention rapidly converts the betel nut fresh fruit into a betel nut extract dry powder, and solves the problem that the fresh fruit is difficult to preserve; the betel nut extract dry powder preparation process is carried out at a low temperature to maximize the protection of the functional ingredients.
  • the betel nut extract prepared by the invention can be used in food, and can develop betel nut series products such as betel nut gum, betel nut wine, betel nut beverage, betel nut baked food and the like, which are safe to eat and controllable in quality.
  • the arecoline removed by the molecular imprinting technique of the present invention can be further enriched and purified for use in subsequent drug development.
  • the extraction method of the invention has the advantages of low temperature, rapid, high efficiency and energy saving, and is an industrial extraction process for retaining fresh betel nut active ingredients by using total polysaccharides and total polyphenols as quality control indexes, and solving the problem that the betel nut fruits are difficult to preserve;
  • the components that affect the quality of the subsequent foods (enamel and part of the alkaloids) are removed; at the same time, the in vitro toxicity test shows that the betel nut extract prepared by the invention is safer than the conventional betel nut extract prepared by ordinary water extraction, and the betel nut is unique in maintaining At the same time of flavor, it can significantly reduce the cytotoxicity it produces and ensure the safety of betel nut products.
  • the low temperature means that the temperature is 60 ° C or less.
  • the betel nut extract is applied to betel nut gum, betel nut, betel nut beverage, betel nut baked food.
  • the solid phase column of the arecoline molecularly imprinted polymer is further eluted and concentrated, and is enriched and purified for application in drug development.
  • the low temperature means that the temperature is 60 ° C or less.
  • the betel nut extract is applied to betel nut gum, betel nut, betel nut beverage, betel nut baked food.
  • the solid phase column of the arecoline molecularly imprinted polymer is further eluted and concentrated, and is enriched and purified for application in drug development.
  • the low temperature means that the temperature is 60 ° C or less.
  • the betel nut extract is applied to betel nut gum, betel nut, betel nut beverage, betel nut baked food.
  • the solid phase column of the arecoline molecularly imprinted polymer is further eluted and concentrated, and is enriched and purified for application in drug development.
  • Example 4 (without molecular imprinting techniques to remove some of the betel nut):
  • the polyphenol concentration C 1 in the test solution to be tested was calculated.
  • the polyphenols in the areca nut extract are expressed in mass fraction W 1 and the values are expressed in %:
  • V 1 - the dilution volume of the test solution, in milliliters (mL);
  • m 1 - — the amount of sample to be tested, in milligrams (mg);
  • the concentration of polysaccharide C 2 in the test solution to be tested was calculated.
  • the polysaccharide in the areca nut extract is expressed in mass fraction W 2 and the value is expressed in %:
  • V 2 - the dilution volume of the test solution, in milliliters (mL);
  • m 2 the amount of sample to be tested, in milligrams (mg);
  • Tables 1 and 2 show that the content of active ingredients (polyphenols and polysaccharides) in the betel nut extract obtained by the present invention is higher than that of the conventional areca nut extract.
  • KC human oral mucosal keratinocytes
  • K-SFM human oral mucosal keratinocytes
  • KC complete medium KC complete medium
  • DMEM mouse anti-human keratin antibody and mouse anti-human spirulina monoclonal antibody
  • SABC immunohistochemistry kit fluorescence microscope.
  • KCs cultured in vitro were randomly divided into 3 groups: negative control group: K-SFM+KC; conventional areca nut extract treatment group (AW): AW+KC; betel nut extract treatment group of the present invention: Example (1) , 2, 3, 4) + KC.
  • the conventional areca nut extract (cut the betel nut fresh fruit, ethanol extraction) has the effect of significantly inducing KC apoptosis, and the apoptotic rate of KC in the betel nut extract of Example 4 (without molecular encapsulation to remove arecoline)
  • the KC apoptotic rate of the conventional areca nut extract treatment group was close to that between the sample 1 and the conventional areca nut extract treatment group, and the betel nut extracts of Examples 1, 2, and 3 were removed by molecular imprinting technique.
  • Arecoline significantly reduced KC apoptotic rate, and there was no significant difference from the negative control group (no betel nut intervention).
  • the method of using the molecular imprinting technique to remove some of the arecoline from the betel nut fresh fruit can reduce the cytotoxicity of the betel nut, reduce the risk of damage to the oral mucosa structure, and ensure the safety of the betel nut product.
  • Japanese high performance liquid chromatography system Japan HITACHI series
  • strong cation exchange bonded silica as a filler
  • SCX-strong cation exchange resin column with acetonitrile-phosphoric acid solution (2 ⁇ 1000, concentrated ammonia test solution to adjust the pH value to 3.8) (55:45) is the mobile phase; the detection wavelength is 215 nm.
  • Example 1 arecoline content 0.16%;
  • Example 2 arecoline content 0.14%;
  • Example 3 arecoline content 0.15%;
  • Example 4 arecoline content 0.57%.
  • Example 1, Example 2, and Example 3 have significantly different betelsine content than Example 4 which does not use molecular imprinting technology to remove arecoline.
  • the method for preparing the betel nut extract from the betel nut fresh fruit by the invention can obviously reduce the cytotoxicity of the betel nut while maintaining the unique flavor of the betel nut, ensure the safe eating of the betel nut product, and guide the safety, civilization and health. Consumption of betel nut.

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  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé de préparation d'un extrait d'Areca catechu à partir de noix d'Areca catechu fraîches, comprenant les étapes suivantes : (1) pressage et extraction ; (2) élimination du tanin ; (3) élimination d'une partie d'alcaloïde ; (4) extraction de résidus, et (5) déshydratation afin d'obtenir l'extrait d'Areca catechu. Le procédé d'extraction est un procédé à basse température, rapide et efficace, et constitue un procédé d'extraction industrialisé économe en énergie qui utilise les polysaccharides totaux et les polyphénols totaux en tant qu'indices de contrôle de qualité et économise les ingrédients efficaces de l'Areca catechu frais et résout le problème associé à la difficulté de stockage des noix d'Areca catechu fraîches. Le procédé élimine également le tanin et une partie d'alcaloïde. Par comparaison avec les extraits classiques d'Areca catechu préparés avec une extraction d'eau standard, l'extrait d'Areca catechu mentionné ci-dessus présente moins de dangers, conserve l'arôme unique d'Areca catechu, peut réduire de manière significative la cytotoxicité produite par celui-ci et garantit que les produits d'Areca catechu peuvent être consommés sans risque.
PCT/CN2016/100977 2016-09-30 2016-09-30 Procédé de préparation d'extrait d'areca catechu à partir de noix d'areca catechu fraîches WO2018058488A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201680063023.4A CN108347983A (zh) 2016-09-30 2016-09-30 一种从槟榔鲜果中制备槟榔提取物的方法
PCT/CN2016/100977 WO2018058488A1 (fr) 2016-09-30 2016-09-30 Procédé de préparation d'extrait d'areca catechu à partir de noix d'areca catechu fraîches

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PCT/CN2016/100977 WO2018058488A1 (fr) 2016-09-30 2016-09-30 Procédé de préparation d'extrait d'areca catechu à partir de noix d'areca catechu fraîches

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Cited By (9)

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Publication number Priority date Publication date Assignee Title
CN110870541A (zh) * 2019-11-27 2020-03-10 湖南口味王集团有限责任公司 一种超声波槟榔发籽的方法
CN113349351A (zh) * 2021-06-29 2021-09-07 湖南伍子醉食品有限公司 一种低危害槟榔的加工方法
CN113768123A (zh) * 2021-08-27 2021-12-10 湖南口味王集团有限责任公司 槟榔芯提取物及其制备方法与应用
CN113785980A (zh) * 2021-10-09 2021-12-14 湖南口味王集团有限责任公司 槟榔提取物及其制备方法和应用
CN114891732A (zh) * 2022-04-29 2022-08-12 华南农业大学 槟榔碱用于建立人口腔损伤细胞模型的方法和应用
CN114982994A (zh) * 2022-06-30 2022-09-02 李志勇 一种用于槟榔加工的快速定型方法
CN115088555A (zh) * 2022-07-28 2022-09-23 湖南口味王集团有限责任公司 槟榔核粉及其制备方法、槟榔培养基及其制备方法与应用
CN115606766A (zh) * 2022-10-18 2023-01-17 湖南口味王集团有限责任公司 柔软型风味槟榔制品及其制备方法
CN117771318A (zh) * 2024-02-28 2024-03-29 山东淼珠生物科技有限公司 一种药用多糖功能性爆珠组合物及其制备方法

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CN109430685B (zh) * 2018-12-03 2022-05-31 中南林业科技大学 一种去除槟榔烟果中苯并芘的方法
CN113070484A (zh) * 2021-03-10 2021-07-06 海南华创槟榔研究院 一种尺寸可控球形纳米银粒子、制备方法及应用
CN113812665B (zh) * 2021-10-08 2022-07-08 云南巴菰生物科技股份有限公司 一种含柠檬酸槟榔碱盐的电子烟雾化液及其制备方法
CN114292344B (zh) * 2022-01-17 2022-11-15 海南华创槟榔研究院 一种槟榔中性糖提纯方法及其应用

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CN105341608A (zh) * 2015-12-28 2016-02-24 许启太 槟榔可乐及其制备方法

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US20040202738A1 (en) * 2003-04-08 2004-10-14 Gow Robert T. Methods and compositions of areca catechu
CN101496602A (zh) * 2008-11-14 2009-08-05 刘明友 保健养身胶囊及其制备方法
CN102464607A (zh) * 2010-11-19 2012-05-23 苏州宝泽堂医药科技有限公司 一种从槟榔中提取槟榔碱的方法
CN102491946A (zh) * 2011-12-12 2012-06-13 杭州华东医药集团康润制药有限公司 分子烙印技术分离纯化石杉碱甲的方法
CN103461641A (zh) * 2013-09-27 2013-12-25 许启太 槟榔口香糖及其制备方法
CN103478719A (zh) * 2013-09-27 2014-01-01 许启太 一种从鲜槟榔中提取槟榔生物素的方法
CN104560574A (zh) * 2015-02-09 2015-04-29 许启太 一种槟榔酒的制备方法
CN105341608A (zh) * 2015-12-28 2016-02-24 许启太 槟榔可乐及其制备方法

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110870541A (zh) * 2019-11-27 2020-03-10 湖南口味王集团有限责任公司 一种超声波槟榔发籽的方法
CN113349351A (zh) * 2021-06-29 2021-09-07 湖南伍子醉食品有限公司 一种低危害槟榔的加工方法
CN113768123A (zh) * 2021-08-27 2021-12-10 湖南口味王集团有限责任公司 槟榔芯提取物及其制备方法与应用
CN113785980A (zh) * 2021-10-09 2021-12-14 湖南口味王集团有限责任公司 槟榔提取物及其制备方法和应用
CN114891732A (zh) * 2022-04-29 2022-08-12 华南农业大学 槟榔碱用于建立人口腔损伤细胞模型的方法和应用
CN114982994A (zh) * 2022-06-30 2022-09-02 李志勇 一种用于槟榔加工的快速定型方法
CN115088555A (zh) * 2022-07-28 2022-09-23 湖南口味王集团有限责任公司 槟榔核粉及其制备方法、槟榔培养基及其制备方法与应用
CN115606766A (zh) * 2022-10-18 2023-01-17 湖南口味王集团有限责任公司 柔软型风味槟榔制品及其制备方法
CN117771318A (zh) * 2024-02-28 2024-03-29 山东淼珠生物科技有限公司 一种药用多糖功能性爆珠组合物及其制备方法
CN117771318B (zh) * 2024-02-28 2024-05-14 山东淼珠生物科技有限公司 一种药用多糖功能性爆珠组合物及其制备方法

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