WO2020119163A1 - 一种蘑菇维生素d2油的制备方法及应用 - Google Patents

一种蘑菇维生素d2油的制备方法及应用 Download PDF

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Publication number
WO2020119163A1
WO2020119163A1 PCT/CN2019/101029 CN2019101029W WO2020119163A1 WO 2020119163 A1 WO2020119163 A1 WO 2020119163A1 CN 2019101029 W CN2019101029 W CN 2019101029W WO 2020119163 A1 WO2020119163 A1 WO 2020119163A1
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oil
mushroom
vitamin
raw material
irradiation
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PCT/CN2019/101029
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English (en)
French (fr)
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梁云
曹晟
王身健
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瞿瀚鹏
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Priority to AU2019400002A priority Critical patent/AU2019400002B2/en
Publication of WO2020119163A1 publication Critical patent/WO2020119163A1/zh
Priority to US17/342,965 priority patent/US20210289826A1/en

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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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C401/00—Irradiation products of cholesterol or its derivatives; Vitamin D derivatives, 9,10-seco cyclopenta[a]phenanthrene or analogues obtained by chemical preparation without irradiation
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting

Definitions

  • the invention relates to the field of food processing, in particular to a mushroom fungus powder rich in vitamin D 2 and its preparation and application.
  • Vitamin D is a fat-soluble steroid derivative necessary for the human body. In addition to regulating the nutritional function of calcium and phosphorus metabolism, it also has the functions of anti-tumor, prevention of cardiovascular diseases, autoimmune diseases and diabetes.
  • the forms closely related to health are vitamin D 2 and vitamin D 3 .
  • Vitamin D 3 can be obtained by the isomerization of 7-dehydrocholesterol in human epidermal cells after sunlight exposure, and vitamin D 2 cannot be synthesized by the body itself.
  • the incidence of rickets, rickets and osteoporosis in children in China is relatively high. Therefore, it is necessary to seek multiple dietary ways to supplement the level of vitamin D 2 in the body.
  • the human body ingests vitamin D 2 mainly through food supplements and sunbathing, but usually the content of vitamin D 2 is low in natural foods, lean meat, milk, nuts contain trace amounts of vitamin D 2 , while vegetables, grains and their products and fruits contain little or almost Without vitamin D 2 , some people with skin diseases and nightlife may not be able to supplement vitamin D 2 by sunbathing.
  • Edible fungus-derived vitamin D 2 has been widely used in health foods and health foods in the food industry, but most of them are applied to products in the form of powder.
  • solid products because of the problem of uniformity of mixing, it is easy to cause
  • the target product has the problem of content deviation during the factory inspection.
  • liquid products because the edible fungus is not soluble in water or oil, it can only exist in the target product in a suspended state, which is prone to precipitation and other problems, which further limits its application. Promotion.
  • the processing of edible fungi requires drying, and due to the influence of high temperature and oxygen during the drying process, vitamin D 2 will be severely degraded or isomerized, and the yield of vitamin D 2 is low.
  • the purpose of the present invention is to overcome the problems of the detection deviation of vitamin D 2 in the application of edible fungus powder in the prior art, which is not conducive to product processing, and provides a method for preparing mushroom vitamin D 2 oil.
  • the present invention not only effectively improves the vitamins in mushrooms
  • the content of D 2 also utilizes the property of vitamin D 2 being soluble in oils and fats, and extracts vitamin D 2 from mushrooms into edible oils and fats to form a liquid vitamin D 2 , which effectively solves the problem of adding mushroom vitamin D 2 to solid foods Detecting deviations is easier to apply to health foods or health foods.
  • one aspect of the present invention provides a method for preparing mushroom vitamin D 2 oil, which includes: slicing mushroom raw materials and then performing ultraviolet light irradiation treatment, the ultraviolet light irradiation is 280-315nm UVB irradiation and 200-280nm UVC irradiation combination; using edible fats and oils to extract the mushroom raw materials after being irradiated with the ultraviolet light, solid-liquid separation of the mixture of the edible fats and mushroom raw materials to obtain mushroom vitamin D 2 oil.
  • the irradiation dose of the UVB is 1.5-6.5J/cm 2 and the irradiation time is 8-150min
  • the irradiation dose of the UVC is 80-120mJ/cm 2 and the irradiation time is 20-30min.
  • the slicing includes: cutting the mushroom raw material into thin slices with a thickness of 0.8-1.5 mm.
  • the preparation method further includes crushing the mushroom raw material after being irradiated with the ultraviolet light to form 80-150 mesh particles.
  • the extraction process includes: putting the edible oil and the mushroom raw materials into an extraction tank, and after evacuating the extraction tank, nitrogen gas with a purity of 99.9% or more is introduced to maintain the tank pressure of the extraction tank It is 0.02-0.1MPa.
  • the mass ratio of the edible fat to the dry weight of the mushroom raw material is 0.5-30:1, the extraction temperature is 10-85°C, and the time is 8-120h.
  • the edible fats and oils are one or more of sunflower oil, rapeseed oil, olive oil, corn oil, tea seed oil, soybean oil, peanut oil.
  • the pretreatment of the mushroom raw material includes: removing the collected mushrooms and removing foreign substances in the culture medium for washing.
  • a second aspect of the present invention provides a mushroom vitamin D 2 oil prepared by the above method, wherein the vitamin D 2 content in the mushroom vitamin D 2 oil is ⁇ 10 ⁇ g/g, the peroxide value ⁇ 15 meq/kg, and the acid value ⁇ 3 mg/g .
  • mushroom vitamin D 2 oil prepared by the above method in food, wherein the food is preferably a health food or a health food.
  • the combination of UVB and UVC ultraviolet light to irradiate the mushroom raw materials can not only promote the conversion of ergosterol in the mushroom raw materials to vitamin D 2 and increase the content of vitamin D 2 , but also sterilize the mushroom raw materials in order to obtain products
  • the microbial index meets the requirements of food or pharmaceutical processing.
  • the mushroom raw materials after ultraviolet light irradiation are directly extracted using edible oils and fats to extract vitamin D 2 components. The mushrooms are extracted before the extraction process The raw materials are crushed, which can further increase the speed of extracting vitamin D 2 from edible oils and fats.
  • the vitamin D 2 content of mushroom vitamin D 2 oil prepared by the method of the present invention is ⁇ 10 ⁇ g/g, the peroxide value is ⁇ 15meq/kg, the acid value is ⁇ 3mg/g, and the vitamin D 2 content is up to 2154.1 ⁇ g/g, liquid Vitamin D 2 is easier to apply to food, avoiding the phenomenon of deviation of vitamin D 2 content in products.
  • the present invention provides a method for preparing mushroom vitamin D 2 oil, comprising: slicing mushroom raw materials and then performing ultraviolet light irradiation treatment, wherein the ultraviolet light irradiation is 280-315nm UVB irradiation and 200-280nm UVC irradiation Irradiation combination; extracting the mushroom raw materials irradiated with the ultraviolet light with edible oils and fats, solid-liquid separation of the mixture of the edible oils and the mushroom raw materials to obtain mushroom vitamin D 2 oil.
  • the mushroom raw material may be one or more of Agaricus bisporus, shiitake mushrooms or other mushrooms. After the mushroom raw material is harvested, it needs to be refrigerated and stored in a timely manner within 2 days; the ultraviolet light is provided by a UVB lamp Tubes and UVC lamps are provided. The power of UVB lamps is 50-100W, and the power of UVC lamps is 15-40W.
  • the method of ultraviolet light irradiation is to slice the mushroom raw materials on a metal mesh tray and place the ultraviolet lamps It is fixed on the shelf on both sides of the tray, 70-80cm away from the tray, to ensure that the distance between the tray and the ultraviolet light is 20-60cm, double-sided irradiation;
  • the solid-liquid separation method can be pressure filtration or suction filtration or any other A method of solid-liquid separation.
  • the irradiation dose of the UVB is 1.5-6.5J/cm 2
  • the irradiation time is 8-150min
  • the intensity of the UVB light may be 1.5J/cm 2 , 2J/cm 2 , 2.5J/cm 2 , 3J/cm 2 , 3.5J/cm 2 , 4J/cm 2 , 4.5J/cm 2 , 5J/cm 2 , 5.5J/cm 2 , 6J/cm 2 , 6.5J/cm 2 or between two values Any value, the irradiation dose of the UVC is 80-120mJ/cm 2 , and the irradiation time is 20-30min.
  • the slicing includes: cutting the mushroom raw material into thin slices with a thickness of 0.8-1.5 mm.
  • the preparation method further includes pulverizing the mushroom raw material after being irradiated with the ultraviolet light to form 80-150 mesh particles.
  • the pulverization is performed by an ultrafine pulverizer.
  • the extraction process includes: putting the edible oil and the mushroom raw materials into an extraction tank, and after evacuating the extraction tank, nitrogen gas with a purity of 99.9% or more is introduced to maintain the tank pressure of the extraction tank It is 0.02-0.1MPa.
  • the mass ratio of the edible fat to the dry weight of the mushroom raw material is 0.5-30:1, the extraction temperature is 10-85°C, and the time is 8-120h, more preferably The temperature of the extraction is 10-35°C.
  • the mushroom raw material is fresh mushrooms, the moisture content of the fresh mushrooms is about 90%, and the dry weight of the mushroom raw materials is generally calculated as 10% of the quality of the fresh mushroom raw materials.
  • the edible oil and fat is one or more of sunflower oil, rapeseed oil, olive oil, corn oil, tea seed oil, soybean oil, peanut oil or any other edible oil and fat.
  • the pretreatment of the mushroom raw material includes: removing the collected mushrooms from foreign substances such as straw, and then performing manual cleaning or cleaning using a mechanical cleaning machine.
  • the present invention provides a mushroom vitamin D 2 oil prepared by the above method, the vitamin D 2 content in the mushroom vitamin D 2 oil ⁇ 10 ⁇ g/g, peroxide value ⁇ 15 meq/kg, and acid value ⁇ 3 mg/g.
  • the present invention provides the use of mushroom vitamin D 2 oil prepared by the above method in food, wherein the food is preferably a health food or a health food.
  • Agaricus bisporus and shiitake mushrooms are commercial products of Shandong Deze Agricultural Technology Co., Ltd., and sunflower oil, rapeseed oil, olive oil, corn oil, tea seed oil, and peanut oil are commercial products of COFCO.
  • UV irradiation the use of 80mJ / cm UVC 2 of the raw material sheet of Agaricus bisporus having a wavelength of 280nm, the irradiation dose of 1.5J / cm UVB 2-sided sheet material of Agaricus bisporus irradiating 180min, then a wavelength of 200nm, as irradiation dose 30min on both sides;
  • Solid-liquid separation The mixture of sunflower oil and Agaricus bisporus raw material is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • UVB with a wavelength of 300nm and an irradiation dose of 4J/cm 2 to irradiate both sides of the raw material sheet of Agaricus bisporus for 100min, and then using UVC with a wavelength of 240nm and an irradiation dose of 100mJ/cm 2 to double the raw material sheet of Agaricus bisporus Surface irradiation 25min;
  • Solid-liquid separation The mixture of rapeseed oil and Agaricus bisporus raw material is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • UVB with a wavelength of 315nm and an irradiation dose of 6.5J/cm 2 to irradiate both sides of the raw material sheet of shiitake mushrooms for 8min, and then applying UVC with a wavelength of 280nm and an irradiation dose of 120mJ/cm 2 to the raw material sheet of shiitake mushrooms Double-sided irradiation for 20min;
  • Solid-liquid separation The mixture of corn oil and mushroom raw materials is subjected to solid-liquid separation using a suction filter to obtain mushroom vitamin D 2 oil.
  • UVB with a wavelength of 305nm and an irradiation dose of 8J/cm 2 to irradiate both sides of Agaricus bisporus raw sheet for 10min, and then applying UVC with a wavelength of 200nm and an irradiation dose of 150mJ/cm 2 to the double sheet of Agaricus bisporus Surface irradiation for 15min;
  • Solid-liquid separation The mixture of soybean oil and Agaricus bisporus raw material is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • UVB with a wavelength of 290nm and an irradiation dose of 3J/cm 2 is irradiated on both sides of the mushroom raw material sheet for 150min, and then UVC with a wavelength of 220nm and an irradiation dose of 90mJ/cm 2 is used on the mushroom raw material sheet Surface irradiation for 30min;
  • Solid-liquid separation The mixture of olive oil and shiitake mushroom material is subjected to solid-liquid separation using a suction filter to obtain mushroom vitamin D 2 oil.
  • UVB with a wavelength of 285 nm and an irradiation dose of 3.5 J/cm 2 is irradiated on both sides of the mushroom raw material sheet for 90 minutes, and then UVC is applied to the mushroom raw material sheet with a wavelength of 205 nm and an irradiation dose of 110 mJ/cm 2 Irradiation on both sides for 25min;
  • UV irradiation a wavelength of 295nm, the irradiation dose of 4.5J / cm UVB 2 mushroom raw material sheet of double-sided irradiation 90min, then using UVC 110mJ / cm 2 of sheet material mushroom wavelength of 215nm, as irradiation dose Irradiation on both sides for 25min;
  • Solid-liquid separation The mixture of sunflower seed oil, rapeseed oil, soybean oil and mushroom raw materials is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • Solid-liquid separation the mixture of sunflower seed oil, rapeseed oil and Agaricus bisporus raw material is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • UV irradiation the use of 80mJ / cm UVC 2 of the raw material sheet of Agaricus bisporus having a wavelength of 280nm, the irradiation dose of 1.5J / cm UVB 2-sided sheet material of Agaricus bisporus irradiating 100min, then a wavelength of 200nm, as irradiation dose 30min on both sides;
  • Solid-liquid separation The mixture of soybean oil and Agaricus bisporus raw material is subjected to solid-liquid separation using a plate and frame filter press to obtain mushroom vitamin D 2 oil.
  • Example 1 respectively Example 7 and 2 vitamin D recovery ratio of Comparative Example 2 was 1- mushroom oil vitamin D 2, vitamin D 2 for mushrooms oil content of vitamin D 2, extracted, and peroxide value The acid value was measured, and the obtained measurement data is shown in Table 1.
  • Example 1 Example 7, edible oils vitamin D 2 active mushroom extracts, mushrooms highest content of vitamin D 2 vitamin D 2 of the oil Up to 2154.1 ⁇ g/g; Comparative Example 1 can be seen compared with the examples, using UVB and UVC combined ultraviolet light to irradiate the mushroom raw materials, effectively promoting the conversion of ergosterol in the mushroom raw materials to vitamin D 2 and increasing vitamin D 2 content; Comparative Example 2 and compared it can be seen, without the high temperature drying, the direct use of edible oils in mushroom vitamin D 2 was extracted, from oxygen, controlling the extraction temperature, which can effectively prevent the occurrence of a vitamin D 2 Loss such as isomerization or degradation.

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Abstract

一种蘑菇维生素D 2油的制备方法，包括：将蘑菇原料进行切片后采用紫外光进行照射处理，所述紫外光照射由280-315nm的UVB照射和200-280nm的UVC照射组合；利用食用油脂对所述蘑菇原料进行萃取，将所述食用油脂和所述蘑菇原料的混合物进行固液分离，得到蘑菇维生素D 2油。利用UVB和UVC组合的紫外光对蘑菇原料进行照射处理，不仅可以促进蘑菇原料中麦角固醇转化为维生素D 2，提高维生素D 2的含量，还可以对蘑菇原料进行消毒，以便得到的产品中微生物指标满足食品或药品加工的要求，此外，基于维生素D 2可溶于油脂的特性，利用食用油脂直接对紫外光照射后的蘑菇原料进行萃取，更便于应用到食品中。

Description

一种蘑菇维生素D2油的制备方法及应用 技术领域
本发明涉及食品加工领域，具体涉及一种富含维生素D 2的蘑菇菌粉及其制备和应用。
背景技术
维生素D是人体必须的脂溶性类固醇衍生物，除调节钙磷代谢的营养功能外，还具有抗肿瘤、预防心血管病、自身免疫性疾病及糖尿病等作用。与健康密切相关的形式有维生素D 2和维生素D 3。维生素D 3可通过人体表皮细胞的7-脱氢胆固醇经日光照射后异构化获得，而维生素D 2人体自身无法合成。我国儿童软骨病、佝偻病和老年骨质疏松症的发病率较高，因此，有必要寻求多种膳食途径补充机体维生素D 2的水平。
人体摄取维生素D 2主要通过食补与日光浴，但通常天然食物中维生素D 2含量较低，瘦肉、奶、坚果中含微量的维生素D 2，而蔬菜、谷物及其制品和水果含有少量或几乎没有维生素D 2，部分患有皮肤病的人和进行夜生活的人可能无法通过日光浴来补充维生素D 2。
食用菌来源的维生素D 2已经广泛应用于食品行业中的健康食品、保健食品中，但大部分以粉末的形式应用到产品中，在固态产品的应用中，因为混合均匀度的问题，易导致目标产品出厂检测时出现含量偏差的问题，而在液态产品的应用中，因为食用菌不溶于水或油，只能以悬浮状态存在于目标产品中，容易出现沉淀等问题，进一步限制其应用的推广。另外，食用菌加工需要进行干燥，而干燥过程中因为高温和氧气的影响，会导致维生素D 2降解或异构化严重，维生素D 2的收率低。
发明内容
本发明的目的是为了克服现有技术存在的食用菌粉末应用中维生素D 2检测偏差、不利于产品加工的问题，提供一种蘑菇维生素D 2油的制备方法，本发明不仅有效提高蘑菇中维生素D 2的含量，还利用维生素D 2可溶于油脂的特性，将蘑菇中维生素D 2萃取进入食用油脂中，形成一种液态的维生素D 2，有效解决固体食品中添加蘑菇维生素D 2的含量检测偏差问题，更便于应用到保健食品或健康食品中。
为了实现上述目的，本发明一方面提供一种蘑菇维生素D 2油的制备方法，包括：将蘑菇原料切片后进行紫外光照射处理，所述紫外光照射由280-315nm的UVB照射和200-280nm的UVC照射组合；利用食用油脂对经所述紫外光照射后的所述蘑菇原料进行萃取，将所述食用油脂和所述蘑菇原料的混合物进行固液分离，得到蘑菇维生素D 2油。
优选地，所述UVB的照射剂量为1.5-6.5J/cm 2、照射时间为8-150min，所述UVC的照射剂量为80-120mJ/cm 2、照射时间为20-30min。
优选地，所述切片包括：将所述蘑菇原料切成厚度为0.8-1.5mm的薄片。
优选地，该制备方法还包括，将经所述紫外光照射后的所述蘑菇原料进行粉碎，形成80-150目的颗粒。
优选地，所述萃取过程包括：将所述食用油脂和所述蘑菇原料投入萃取罐中，将所述萃取罐抽真空后通入纯度为99.9％以上的氮气，保持所述萃取罐的罐压为0.02-0.1MPa。
优选地，所述萃取过程中，所述食用油脂与所述蘑菇原料干重的质量比为0.5-30:1，所述萃取的温度为10-85℃、时间为8-120h。
优选地，所述食用油脂为葵花籽油、菜籽油、橄榄油、玉米油、茶籽油、大豆油、花生油中的一种或多种。
优选地，所述蘑菇原料的预处理包括：将采收的蘑菇去除培养基异物 后进行清洗。
本发明的第二方面，提供由上述方法制备的蘑菇维生素D 2油，所述蘑菇维生素D 2油中维生素D 2含量≥10μg/g、过氧化值≤15meq/kg、酸价≤3mg/g。
本发明的第三方面，提供由上述方法制备的蘑菇维生素D 2油在食品中的应用，其中所述食品优选为健康食品或保健食品。
通过上述技术方案，可以达到以下优点：
利用UVB和UVC组合的紫外光对蘑菇原料进行照射处理，不仅可以促进蘑菇原料中麦角固醇转化为维生素D 2，提高维生素D 2的含量，还可以对蘑菇原料进行消毒，以便得到的产品中微生物指标满足食品或药品加工的要求，此外，基于维生素D 2可溶于油脂的特性，利用食用油脂直接对紫外光照射后的蘑菇原料进行萃取，萃取出维生素D 2成分，萃取过程前将蘑菇原料进行粉碎，可进一步提高食用油脂萃取维生素D 2的速度，萃取过程利用氮气隔绝氧气并控制萃取的温度，可有效避免维生素D 2发生异构化或降解。经本发明方法制得的蘑菇维生素D 2油中维生素D 2含量≥10μg/g、过氧化值≤15meq/kg、酸价≤3mg/g，维生素D 2含量最高达到2154.1μg/g，液态的维生素D 2更便于应用到食品中，避免出现产品中维生素D 2含量偏差的现象。
具体实施方式
在本文中所披露的范围的端点和任何值都不限于该精确的范围或值，这些范围或值应当理解为包含接近这些范围或值的值。对于数值范围来说，各个范围的端点值之间、各个范围的端点值和单独的点值之间，以及单独的点值之间可以彼此组合而得到一个或多个新的数值范围，这些数值范围应被视为在本文中具体公开。
第一方面，本发明提供了一种蘑菇维生素D 2油的制备方法，包括：将 蘑菇原料切片后进行紫外光照射处理，所述紫外光照射由280-315nm的UVB照射和200-280nm的UVC照射组合；利用食用油脂对经所述紫外光照射后的所述蘑菇原料进行萃取，将所述食用油脂和所述蘑菇原料的混合物进行固液分离，得到蘑菇维生素D 2油。
本发明中，所述蘑菇原料可以是双孢菇、香菇或其他蘑菇中的一种或多种，所述蘑菇原料经采收后需在2天内进行及时的冷藏保存备用；所述紫外光由UVB灯管和UVC灯管提供，UVB灯管功率为50-100W，UVC灯管功率为15-40W，所述紫外光照射的方式为将蘑菇原料切片后置于金属网状托盘上，将紫外灯管固定在位于托盘两侧、距离托盘70-80cm的架子上，保障托盘到紫外灯光的距离在20-60cm，进行双面照射；所述固液分离的方法可以采用压滤或抽滤或其他任何一种固液分离的方式。
优选地，所述UVB的照射剂量为1.5-6.5J/cm 2、照射时间为8-150min，所述UVB光照的强度可以为1.5J/cm 2、2J/cm 2、2.5J/cm 2、3J/cm 2、3.5J/cm 2、4J/cm 2、4.5J/cm 2、5J/cm 2、5.5J/cm 2、6J/cm 2、6.5J/cm 2或两个值之间的任意值，所述UVC的照射剂量为80-120mJ/cm 2、照射时间为20-30min。
优选地，所述切片包括：将所述蘑菇原料切成厚度为0.8-1.5mm的薄片。
优选地，该制备方法还包括，将经所述紫外光照射后的所述蘑菇原料进行粉碎，形成80-150目的颗粒，优选地，所述粉碎采用超微粉碎机进行。
优选地，所述萃取过程包括：将所述食用油脂和所述蘑菇原料投入萃取罐中，将所述萃取罐抽真空后通入纯度为99.9％以上的氮气，保持所述萃取罐的罐压为0.02-0.1MPa。
优选地，所述萃取过程中，所述食用油脂与所述蘑菇原料干重的质量比为0.5-30:1，所述萃取的温度为10-85℃、时间为8-120h，更优选地，所述萃取的温度为10-35℃。本发明中，所述蘑菇原料采用新鲜蘑菇，新鲜蘑菇的含水量为90％左右，蘑菇原料的干重一般计为新鲜蘑菇原料质量的 10％。
优选地，所述食用油脂为葵花籽油、菜籽油、橄榄油、玉米油、茶籽油、大豆油、花生油或其他任何一种食用油脂中的一种或多种。
优选地，所述蘑菇原料的预处理包括：将采收的蘑菇去除秸秆等培养基异物，再进行人工清洗或利用机械清洗机进行清洗。
第二方面，本发明提供由上述方法制备的蘑菇维生素D 2油，所述蘑菇维生素D 2油中维生素D 2含量≥10μg/g、过氧化值≤15meq/kg、酸价≤3mg/g。
第三方面，本发明提供由上述方法制备的蘑菇维生素D 2油在食品中的应用，其中所述食品优选为健康食品或保健食品。
以下将通过实施例对本发明进行详细描述。
以下实施例中，蘑菇维生素D 2油中维生素D 2的含量采用日本日立公司生产的型号为L-7000的高效液相色谱仪按GB 5009.82的方法测得，萃取出的维生素D 2回收率＝(蘑菇油中维生素D 2的含量×蘑菇油的质量)/(蘑菇原料的干重×蘑菇原料干物质中维生素D 2含量)×100％；过氧化值采用GB5009.227-2016方法测得，酸价采用GB5009.229-2016方法测得。
双孢菇、香菇为山东德泽农业科技有限公司的市售品，葵花籽油、菜籽油、橄榄油、玉米油、茶籽油、花生油为中粮公司的市售品。
实施例1
(1)切片：将采收的双孢菇去除培养基异物后进行清洗得到新鲜双孢菇作为原料，称取20kg双孢菇原料切成厚度为0.8mm的薄片；
(2)紫外光照射：采用波长为280nm、照射剂量为1.5J/cm 2的UVB对双孢菇原料薄片双面照射180min，再采用波长为200nm、照射剂量为80mJ/cm 2的UVC对双孢菇原料薄片双面照射30min；
(3)粉碎：将紫外光照射后的双孢菇原料进行粉碎形成80-150目的颗 粒；
(4)萃取：将粉碎后的双孢菇原料(原料干重以2kg计)与1kg葵花籽油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.06MPa、温度为25℃，进行萃取120h；
(5)固液分离：将葵花籽油和双孢菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
实施例2
(1)切片：将采收的双孢菇去除培养基异物后进行清洗得到新鲜双孢菇作为原料，称取20kg双孢菇原料切成厚度为1.2mm的薄片；
(2)紫外光照射：采用波长为300nm、照射剂量为4J/cm 2的UVB对双孢菇原料薄片双面照射100min，再采用波长为240nm、照射剂量为100mJ/cm 2的UVC对双孢菇原料薄片双面照射25min；
(3)粉碎：将紫外光照射后的双孢菇原料进行粉碎形成80-150目的颗粒；
(4)萃取：将粉碎后的双孢菇原料(原料干重以2kg计)与30kg菜籽油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.02MPa、温度为10℃，进行萃取75h；
(5)固液分离：将菜籽油和双孢菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
实施例3
(1)切片：将采收的香菇去除培养基异物后进行清洗得到新鲜香菇作为原料，称取20kg香菇原料切成厚度为1.5mm的薄片；
(2)紫外光照射：采用波长为315nm、照射剂量为6.5J/cm 2的UVB对香菇原料薄片双面照射8min，再采用波长为280nm、照射剂量为 120mJ/cm 2的UVC对香菇原料薄片双面照射20min；
(3)粉碎：将紫外光照射后的香菇原料进行粉碎形成80-150目的颗粒；
(4)萃取：将粉碎后的香菇原料(原料干重以2kg计)与60kg玉米油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.1MPa、温度为35℃，进行萃取8h；
(5)固液分离：将玉米油和香菇原料的混合物利用抽滤机进行固液分离，得到蘑菇维生素D 2油。
实施例4
(1)切片：将采收的双孢菇去除培养基异物后进行清洗得到新鲜双孢菇作为原料，称取20kg双孢菇原料切成厚度为1mm的薄片；
(2)紫外光照射：采用波长为305nm、照射剂量为8J/cm 2的UVB对双孢菇原料薄片双面照射10min，再采用波长为200nm、照射剂量为150mJ/cm 2的UVC对双孢菇原料薄片双面照射15min；
(3)粉碎：将紫外光照射后的双孢菇原料进行粉碎形成80-150目的颗粒；
(4)萃取：将粉碎后的双孢菇原料(原料干重以2kg计)与15kg大豆油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.1MPa、温度为65℃，进行萃取100h；
(5)固液分离：将大豆油和双孢菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
实施例5
(1)切片：将采收的香菇去除培养基异物后进行清洗得到新鲜香菇作为原料，称取20kg香菇原料切成厚度为2mm的薄片；
(2)紫外光照射：采用波长为290nm、照射剂量为3J/cm 2的UVB对 蘑菇原料薄片双面照射150min，再采用波长为220nm、照射剂量为90mJ/cm 2的UVC对蘑菇原料薄片双面照射30min；
(3)粉碎：将紫外光照射后的香菇原料进行粉碎形成80-150目的颗粒；
(4)萃取：将粉碎后的香菇原料(原料干重以2kg计)与0.5kg橄榄油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.05MPa、温度为85℃，进行萃取8h；
(5)固液分离：将橄榄油和香菇原料的混合物利用抽滤机进行固液分离，得到蘑菇维生素D 2油。
实施例6
(1)切片：将采收的双孢菇和香菇去除培养基异物后进行清洗得到新鲜蘑菇作为原料，称取10kg双孢菇和10kg香菇切成厚度为1.5mm的薄片；
(2)紫外光照射：采用波长为285nm、照射剂量为3.5J/cm 2的UVB对蘑菇原料薄片双面照射90min，再采用波长为205nm、照射剂量为110mJ/cm 2的UVC对蘑菇原料薄片双面照射25min；
(3)萃取：将紫外光照射后的蘑菇原料(原料干重以2kg计)与20kg茶籽油和20kg花生油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.15MPa、温度为60℃，进行萃取60h；
(4)固液分离：将茶籽油、花生油和蘑菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
实施例7
(1)切片：将采收的香菇去除培养基异物后进行清洗得到新鲜香菇作为原料，称取20kg香菇切成厚度为2.5mm的薄片；
(2)紫外光照射：采用波长为295nm、照射剂量为4.5J/cm 2的UVB 对香菇原料薄片双面照射90min，再采用波长为215nm、照射剂量为110mJ/cm 2的UVC对香菇原料薄片双面照射25min；
(3)萃取：将紫外光照射后的香菇原料(原料干重以2kg计)与15kg葵花籽油、15kg菜籽油和15kg大豆油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.05MPa、温度为60℃，进行萃取60h；
(4)固液分离：将葵花籽油、菜籽油、大豆油和香菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
对比例1
(1)切片：将采收的双孢菇去除培养基异物后进行清洗得到新鲜双孢菇作为原料，称取20kg双孢菇原料切成厚度为0.8mm的薄片；
(2)粉碎：将双孢菇原料的薄片进行粉碎形成80-150目的颗粒；
(3)萃取：将粉碎后的双孢菇原料(原料干重以2kg计)与15kg葵花籽油和15kg菜籽油投入萃取罐中进行混合，将萃取罐抽真空后通入纯度为99.9％以上的氮气，保持萃取罐的罐压为0.06MPa、温度为25℃，进行萃取100h。
(4)固液分离：将葵花籽油、菜籽油和双孢菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
对比例2
(1)切片：将采收的双孢菇去除培养基异物后进行清洗得到新鲜双孢菇作为原料，称取20kg双孢菇原料切成厚度为0.8mm的薄片；
(2)紫外光照射：采用波长为280nm、照射剂量为1.5J/cm 2的UVB对双孢菇原料薄片双面照射100min，再采用波长为200nm、照射剂量为80mJ/cm 2的UVC对双孢菇原料薄片双面照射30min；
(3)干燥：将紫外光照射后的双孢菇薄片进行热风干燥，干燥的温度为200℃、时间为150min；
(4)粉碎：将干燥后的双孢菇原料进行粉碎形成80-150目的颗粒。
(5)萃取：将粉碎后的双孢菇原料(原料干重以2kg计)与6kg大豆油投入萃取罐中进行混合，在常温常压下进行萃取100h。
(6)固液分离：将大豆油和双孢菇原料的混合物利用板框压滤机进行固液分离，得到蘑菇维生素D 2油。
实验结果
分别将实施例1-实施例7和对比例1-对比例2制得的蘑菇维生素D 2油，进行蘑菇维生素D 2油中维生素D 2含量、萃取出的维生素D 2回收率、过氧化值和酸价进行测定，得到的测定数据见表1。
表1
Figure PCTCN2019101029-appb-000001
通过表1的结果可以看出，采用本发明的制备方法的实施例1-实施例7，食用油脂对蘑菇中的维生素D 2进行有效的萃取，蘑菇维生素D 2油中维生素D 2的含量最高达2154.1μg/g；对比例1和实施例相比可以看出，利用UVB和UVC组合的紫外光对蘑菇原料进行照射处理，有效促进蘑菇原料中麦角固醇转化为维生素D 2，提高维生素D 2的含量；对比例2和实施例相比可以看出，不经过高温干燥，直接利用食用油脂对蘑菇中的维生素D 2进行萃取，隔绝氧气、控制萃取的温度，可有效避免维生素D 2发生异构化或降解等损失。
以上详细描述了本发明的优选实施方式，但是，本发明并不限于此。在本发明的技术构思范围内，可以对本发明的技术方案进行多种简单变型，包括各个技术特征以任何其它的合适方式进行组合，这些简单变型和组合同样应当视为本发明所公开的内容，均属于本发明的保护范围。

Claims (10)

  1. 一种蘑菇维生素D 2油的制备方法，其特征在于，包括：
    将蘑菇原料切片后进行紫外光照射处理，所述紫外光照射由280-315nm的UVB照射和200-280nm的UVC照射组合；
    利用食用油脂对经所述紫外光照射后的所述蘑菇原料进行萃取，将所述食用油脂和所述蘑菇原料的混合物进行固液分离，得到蘑菇维生素D 2油。
  2. 根据权利要求1所述的蘑菇维生素D 2油的制备方法，其特征在于，所述UVB的照射剂量为1.5-6.5J/cm 2、照射时间为8-150min，所述UVC的照射剂量为80-120mJ/cm 2、照射时间为20-30min。
  3. 根据权利要求1所述的蘑菇维生素D 2油的制备方法，其特征在于，所述切片包括：将所述蘑菇原料切成厚度为0.8-1.5mm的薄片。
  4. 根据权利要求1所述的蘑菇维生素D 2油的制备方法，其特征在于，该制备方法还包括，将经所述紫外光照射后的所述蘑菇原料进行粉碎，形成80-150目的颗粒。
  5. 根据权利要求1所述的蘑菇维生素D 2油的制备方法，其特征在于，所述萃取过程包括：将所述食用油脂和所述蘑菇原料投入萃取罐中，将所述萃取罐抽真空后通入惰性气体，保持所述萃取罐的罐压为0.02-0.1MPa。
  6. 根据权利要求1或5所述的蘑菇维生素D 2油的制备方法，其特征在于，所述萃取过程中，所述食用油脂与所述蘑菇原料干重的质量比为0.5-30:1，所述萃取的温度为10-85℃、时间为8-120h。
  7. 根据权利要求6所述的蘑菇维生素D 2油的制备方法，其特征在于，所述食用油脂为葵花籽油、菜籽油、橄榄油、玉米油、茶籽油、大豆油、花生油中的一种或多种。
  8. 根据权利要求1所述的蘑菇维生素D 2油的制备方法，其特征在于，所述蘑菇原料的预处理包括：将采收的蘑菇去除培养基异物后进行清洗。
  9. 由权利要求1-8中任一项所述的方法制备的蘑菇维生素D 2油，其中所述蘑菇维生素D 2油中维生素D 2含量≥10μg/g、过氧化值≤15meq/kg、酸价≤3mg/g。
  10. 权利要求9所述的蘑菇维生素D 2油在食品中的应用，其中所述食品优选为健康食品或保健食品。
PCT/CN2019/101029 2018-12-10 2019-08-16 一种蘑菇维生素d2油的制备方法及应用 WO2020119163A1 (zh)

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