CN105146511A - Processing method for improving specific active components of Peruvian ginseng - Google Patents
Processing method for improving specific active components of Peruvian ginseng Download PDFInfo
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- CN105146511A CN105146511A CN201510465622.6A CN201510465622A CN105146511A CN 105146511 A CN105146511 A CN 105146511A CN 201510465622 A CN201510465622 A CN 201510465622A CN 105146511 A CN105146511 A CN 105146511A
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- agate coffee
- drying
- fresh
- peruvian ginseng
- processing method
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- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 20
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 104
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 17
- 238000001035 drying Methods 0.000 abstract description 14
- 238000004108 freeze drying Methods 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 2
- 235000021081 unsaturated fats Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 238000001704 evaporation Methods 0.000 description 6
- 230000008020 evaporation Effects 0.000 description 6
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 206010020843 Hyperthermia Diseases 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 125000001931 aliphatic group Chemical group 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 230000036031 hyperthermia Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003826 tablet Substances 0.000 description 3
- 241000219193 Brassicaceae Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- 150000001408 amides Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 125000004383 glucosinolate group Chemical group 0.000 description 2
- HSEMFIZWXHQJAE-UHFFFAOYSA-N hexadecanamide Chemical compound CCCCCCCCCCCCCCCC(N)=O HSEMFIZWXHQJAE-UHFFFAOYSA-N 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- -1 diene amide Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000007943 implant Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- LTHCSWBWNVGEFE-UHFFFAOYSA-N octanamide Chemical compound CCCCCCCC(N)=O LTHCSWBWNVGEFE-UHFFFAOYSA-N 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035946 sexual desire Effects 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method for improving specific active components of Peruvian ginseng. The processing method comprises the following steps: picking fresh Peruvian ginseng roots, cleaning the picked fresh Peruvian ginseng roots, removing impurities, drying the cleaned fresh Peruvian ginseng roots without impurities for 8-12 hours at the temperature of 20-60 DGE C, performing sealed preservation on the dried fresh Peruvian ginseng roots for 8-12 hours at the temperature of 0-60 DEG C, and repeatedly drying the processed fresh Peruvian ginseng roots and performing sealed preservation for 5-35 times until the water content of Peruvian ginseng is under 15% so as to complete the processing of the Peruvian ginseng. Compared with conventional Peruvian ginseng processed by other drying methods including freeze-drying, drying, drying in sunshine and the like, the content of effective components including macamides, unsaturated fat acid and the like of the Peruvian ginseng obtained by the processing method disclosed by the invention can be nearly 10 times higher. The processing method disclosed by the invention is simple, the operation is easy, and the cost is low. Existing conditions of planting households or factories can be directly utilized, and environmental requirements in the drying process are controlled, so that drying the Peruvian ginseng is realized, and besides, the peculiar active components of the Peruvian ginseng are improved.
Description
Technical field
The invention belongs to technical field of agricultural product process, more specifically, relate to a kind of processing method improving the peculiar active component of agate coffee.
Background technology
Agate coffee (Maca) belongs to Cruciferae (Cruciferae) separate row Vegetable spp (LepidiummeyeniiWalp.) plant, and formal name used at school is
lepidiummeyeniior
lepidiumperuvianum, originate in the mountain area, Andean of Peru more than height above sea level 3500m.Be rich in a large amount of polyunsaturated fatty acid (linoleic acid plus linolenic acid etc.) in agate coffee, there is anticancer effect, all have inhibitory action to cancer of the stomach, cancer of the esophagus, lung cancer, leukaemia etc.1999, American scientist found vegetable active composition new containing two classes in agate coffee, macamide (macamides) and agate coffee rare (macaenes), and determines that these two kinds of materials have remarkable effect to balanced human's hormone secretion.Be considered to one of active principle of tool promotion property function in agate coffee.Wherein macamides comprises N-Bian Ji caprylamide, N-Bian Ji-16-hydroxyl-9-Oxy-1 0E, 2E, 14E-18 triolefin acid amides, N-Bian Ji-16-hydroxyl-9,16-dioxy base-10E, 12E, 14E-18 triolefin acid amides, N-Bian Ji-5-oxygen base-6E, 8E-18 diene amide, N-Bian Ji palmitamide, 5-oxygen base-6E, 16 homologues such as 8E 16 dienoic acid.
At present, according to the difference of phenotype color, agate coffee mainly divides purple agate coffee, red agate coffee, yellow agate coffee and Hei Ma coffee.According to research reports, the agate coffee of different colours has different active functions, and black agate coffee is on raising sperm quantity and improve in memory powerful, and red agate coffee can be used for treatment benign prostatic hyperplasis etc.Separately studies have reported that agate coffee can have and improve female fertility, sexual desire and nerve center spread effect.Therefore, in the past 20 years, agate coffee obtained various circles of society and pays close attention to widely, will become the important component part in nutraceutical field.Only 2013, the export amount of the dry agate coffee of Peru was 1,000 ten thousand dollars.Although many countries all introduce a fine variety agate coffee in the world, because its active constituent content is far below Peru's agate coffee, at present, on international market, the main agate coffee product sold, is still with Peru's agate coffee as primary raw material.
Agate coffee has implant mass in China some areas, but for the processing aspect of agate coffee agricultural product, study very few, agate coffee plantation family is owing to limiting by fund working condition, most employing such as to dry at the mode, this class methods gained agate coffee product glucosinolate and macamides content all lower.Separately there are large quantity research and associated production technique, adopt freeze drying, the methods such as flash baking carry out passivation myrosin, can retain the natural smell of agate coffee, these class methods need to buy a large amount of drying equipment, and production cost is higher, dried product can retain glucosinolate, but macamide content is lower, as Chinese patent application CN103478709A, the content of macamide is only 0.0016 ~ 0.0123%.In domestic agate coffee, the content of macamide is relatively low, not only seriously restricts the foreign exchange earning of China's agate coffee, meanwhile, also makes effect of domestic agate coffee product lower than import.Therefore raw-material quality problem, has become the bottleneck of restriction China agate coffee industry development.But current, there is no after plucking agate coffee and improve the peculiar active component of agate coffee by processing---the content of macamide, unrighted acid and the correlation technique of raising agate coffee quality.
Summary of the invention
For solving the problem, the invention provides a kind of processing method improving the peculiar active component of agate coffee, the method utilizes plantation family or factory's existence conditions, by improving dry run, achieve agate coffee dry, in agate coffee, macamide and unsaturated fatty acid content can improve nearly order of magnitude (nearly 10 times) respectively simultaneously.
The present invention is realized by following technical proposal: a kind of processing method improving the peculiar active component of agate coffee, through following each step:
(1) pluck fresh of agate coffee and clean removal of impurities;
(2) by fresh of the agate coffee of gained in step (1) at 20 ~ 60 DEG C dry 8 ~ 12 hours, preserve at 0 ~ 60 DEG C of lower seal again and divide evaporation to prevent water in 8 ~ 12 hours, so 5 ~ 35 times repeatedly, until the water content of agate coffee is less than 15%, namely complete the processing to agate coffee.
The harvesting of described step (1) is the aerial part of removing agate coffee, gets under ground portion.
Described step (1) is cut into Maca tablet, agate coffee block or agate coffee bar by fresh for agate coffee after cleaning removal of impurities.
The present invention compared with prior art tool has the following advantages:
1, due to the change due to moisture, temperature etc. in dry run by day, the reaction of induction agate coffee self-regulation, make dependent conversion expression of enzymes amount in body increase, enzyme is lived and is strengthened, controlled syntheses active ingredient; Or due to the change of living environment, endophyte population or metaboilic level change in agate coffee body, directedly transform active ingredient.Machining of the present invention obtain agate coffee with routine through freeze-drying, dry, other drying means machinings such as to dry and obtain compared with agate coffee, the active constituent content such as macamide and unrighted acid can exceed nearly 1 order of magnitude (namely 10 times).
2, method of the present invention is simple, is easy to operation, and with low cost.Directly can utilize plantation family or factory's existence conditions, control the environmental requirement of dry run, namely achieve agate coffee dry, and improve the peculiar active component of agate coffee simultaneously.
Accompanying drawing explanation
Fig. 1 is that in agate coffee, related activity composition HPLC detects collection of illustrative plates; (in this figure, red line represents the agate coffee alkene of determined wavelength under 280nm and the liquid chromatogram of macamide, blue line represents the liquid chromatogram of determined wavelength macamide and aliphatic acid at 210 nm, the detection to each component of macamide and aliphatic acid is more suitable for as shown in Figure 1 at 210nm, this chromatographic condition effectively can be separated agate coffee alkene, macamide and aliphatic acid in agate coffee, for in this art production process, the mensuration of effective component in Maka provides foundation).
Fig. 2 is that embodiment 3 dries macamide content HPLC detection figure in products obtained therefrom with conventional high temperature.(in this figure, blue line represents embodiment 3 products obtained therefrom, and haematochrome spectrogram line represents conventional high temperature and dries products obtained therefrom.Intuitively can find out the product according to this patent gained by Fig. 2, active constituent content apparently higher than hyperthermia drying product).
Detailed description of the invention
Below by embodiment, the present invention will be further described, but it is not limited to these embodiments.
Embodiment 1(following instance all needs the content of contained endemic element in fresh of supplementary agate coffee, compares fresh raw material, active ingredient can be made to improve through method of the present invention to illustrate)
(1) pluck Lijiang County In Yunnan Province and produce fresh of agate coffee (moisture content is 90%, macamides content is 0.00022%, unsaturated fatty acid content 0.00084%) 1000g, namely remove the aerial part of agate coffee, get under ground portion, and clean removal of impurities;
(2) by fresh of the agate coffee of gained in step (1) at 60 DEG C with oven drying 12 hours, then preserve 8 hr overnight at 20 DEG C of lower seals and divide evaporation to prevent water, 15 times so repeatedly, until the water content of agate coffee is 15%, namely complete the processing to agate coffee.
In the agate coffee of this example after processing, macamides content is 0.0452%, unrighted acid (linolenic and linoleic) content is 0.0400%.And fresh of the agate coffee in identical source after conventional freeze-drying, in products obtained therefrom, the content of macamide is only 0.0023%, unrighted acid (linolenic and linoleic) content is only 0.0086%.
Embodiment 2
(1) pluck fresh of agate coffee (moisture content is 80%, macamides content is 0.00025%, unsaturated fatty acid content 0.00090%) 1000g, namely remove the aerial part of agate coffee, get under ground portion, and clean removal of impurities; Agate coffee bar is cut into by fresh for agate coffee;
(2) by the agate coffee bar of gained in step (1) at 20 DEG C with oven drying 11 hours, wrap up with plastic sheeting and preserve 10 hr overnight at 60 DEG C of lower seals again and divide evaporation to prevent water, so 30 days repeatedly, until the water content of agate coffee is 14%, namely complete the processing to agate coffee.
In the agate coffee of this example after processing, macamides content is 0.0392%, and unrighted acid (linolenic and linoleic) content is 0.0342%.And fresh of the agate coffee in identical source after conventional hyperthermia drying (45-50 DEG C) in products obtained therefrom the content of macamide be only 0.0031%, unrighted acid (linolenic and linoleic) content is only 0.0071%.
Embodiment 3
(1) pluck Lijiang County In Yunnan Province and produce fresh of agate coffee (moisture content is 70%, macamides content is 0.00032%, unsaturated fatty acid content 0.001%) 1000g, namely remove the aerial part of agate coffee, get under ground portion, and clean removal of impurities; Agate coffee block is cut into by fresh for agate coffee;
(2) by the agate coffee block of gained in step (1) at 45 DEG C dry 12 hours, then move into the inherent 30 DEG C of lower seals of closed container and preserve and within 12 hours, divide evaporation to prevent water, 20 times so repeatedly, until the water content of agate coffee is 14%, namely complete the processing to agate coffee.
In the agate coffee of this example after processing, macamides content is 0.0421%, unrighted acid (linolenic and linoleic) content is 0.0384%.And fresh of the agate coffee in identical source after conventional hyperthermia drying (45-50 DEG C), in products obtained therefrom, the content of macamide is only 0.0029%, unrighted acid (linolenic and linoleic) content is only 0.0079%.
Embodiment 4
(1) pluck fresh of agate coffee (moisture content is 90%, macamides content is 0.00022%, unsaturated fatty acid content 0.00084%) 1000g, namely remove the aerial part of agate coffee, get under ground portion, and clean removal of impurities; Maca tablet is cut into by fresh for agate coffee;
(2) by the aeration-drying 8 hours in the solarization canopy of 22 DEG C of the Maca tablet of gained in step (1), move into again in closed container to preserve with Room-temperature seal and divide evaporation to prevent water in 12 hours, so 35 times repeatedly, until the water content of agate coffee is 12%, namely complete the processing to agate coffee.
In the agate coffee of this example after processing, macamides content is 0.0915%, unrighted acid (linolenic and linoleic) content is 0.0726%.And fresh of the agate coffee in identical source dries naturally through routine, and the content of macamide in products obtained therefrom is only 0.0102%, unrighted acid (linolenic and linoleic) content is only 0.0097%.
Embodiment 5
(1) pluck fresh of agate coffee (moisture content is 20%, macamides content is 0.0018%, unsaturated fatty acid content 0.0042%) 1000g, namely remove the aerial part of agate coffee, get under ground portion, and clean removal of impurities;
(2) fresh of the agate coffee of gained in step (1) is being shone in canopy with outdoor temperature aeration-drying on daytime 10 hours, be wrapped in 0 DEG C of lower seal with plastic sheeting again to preserve 12 hr overnight and divide evaporation to prevent water, so 5 times repeatedly, until the water content of agate coffee is 12%, namely complete the processing to agate coffee.
In the agate coffee of this example after processing macamides content be 0.0221%, unrighted acid (linolenic and linoleic) content 0.0253%.And fresh of the agate coffee in identical source after conventional freeze-drying, in products obtained therefrom, the content of macamide is only 0.0023%, unrighted acid (linolenic and linoleic) content is only 0.0047%.
Claims (3)
1. improve a processing method for the peculiar active component of agate coffee, it is characterized in that through following each step:
(1) pluck fresh of agate coffee and clean removal of impurities;
(2) by fresh of the agate coffee of gained in step (1) at 20 ~ 60 DEG C dry 8 ~ 12 hours, then preserve 8 ~ 12 hours at 0 ~ 60 DEG C of lower seal, 5 ~ 35 times so repeatedly, until the water content of agate coffee is less than 15%, namely complete the processing to agate coffee.
2. processing method according to claim 1, is characterized in that: the harvesting of described step (1) is the aerial part of removing agate coffee, gets under ground portion.
3. processing method according to claim 1, is characterized in that: described step (1) is cut into Maca tablet, agate coffee block or agate coffee bar by fresh for agate coffee after cleaning removal of impurities.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510465622.6A CN105146511A (en) | 2015-07-31 | 2015-07-31 | Processing method for improving specific active components of Peruvian ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510465622.6A CN105146511A (en) | 2015-07-31 | 2015-07-31 | Processing method for improving specific active components of Peruvian ginseng |
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| Publication Number | Publication Date |
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| CN105146511A true CN105146511A (en) | 2015-12-16 |
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| CN201510465622.6A Pending CN105146511A (en) | 2015-07-31 | 2015-07-31 | Processing method for improving specific active components of Peruvian ginseng |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020042530A1 (en) * | 1999-03-03 | 2002-04-11 | Zheng Bo Lin | Compositions and methods for their preparation from lepidium |
| JP2009000039A (en) * | 2007-06-20 | 2009-01-08 | Kinos:Kk | Method for producing dried maca |
| CN104605462A (en) * | 2015-01-28 | 2015-05-13 | 广西日田药业集团有限责任公司 | Preparation method of Maca tea effervescent tablets |
| CN104688796A (en) * | 2015-02-04 | 2015-06-10 | 广东长兴生物科技股份有限公司 | Method for extracting maca bioactive components based on ultrasonic wave |
-
2015
- 2015-07-31 CN CN201510465622.6A patent/CN105146511A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020042530A1 (en) * | 1999-03-03 | 2002-04-11 | Zheng Bo Lin | Compositions and methods for their preparation from lepidium |
| JP2009000039A (en) * | 2007-06-20 | 2009-01-08 | Kinos:Kk | Method for producing dried maca |
| CN104605462A (en) * | 2015-01-28 | 2015-05-13 | 广西日田药业集团有限责任公司 | Preparation method of Maca tea effervescent tablets |
| CN104688796A (en) * | 2015-02-04 | 2015-06-10 | 广东长兴生物科技股份有限公司 | Method for extracting maca bioactive components based on ultrasonic wave |
Non-Patent Citations (1)
| Title |
|---|
| E. ESPARZA ET AL: "Bioactive maca (Lepidium meyenii) alkamides are a result of traditional Andean postharvest drying practices", 《PHYTOCHEMISTRY》 * |
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Application publication date: 20151216 |
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