CN108402452B - Method for improving stability of bleeding sap of grapevine - Google Patents
Method for improving stability of bleeding sap of grapevine Download PDFInfo
- Publication number
- CN108402452B CN108402452B CN201810134481.3A CN201810134481A CN108402452B CN 108402452 B CN108402452 B CN 108402452B CN 201810134481 A CN201810134481 A CN 201810134481A CN 108402452 B CN108402452 B CN 108402452B
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- Prior art keywords
- grapevine
- bleeding
- sap
- phenyllactic acid
- bleeding sap
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Links
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Images
Classifications
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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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for improving the stability of bleeding sap of grapevine. A method for improving the stability of bleeding sap of grapevine comprises the following steps: adding phenyllactic acid into the grapevine bleeding sap at room temperature, uniformly mixing, and adding 7.5-15mg of phenyllactic acid into every 1mL of grapevine bleeding sap. The method is simple, and the phenyllactic acid is added into the grapevine bleeding sap and uniformly mixed, so that the deterioration condition of the grapevine bleeding sap can be effectively improved, the antioxidant activity of the grapevine bleeding sap is kept, and the antioxidant active substances in the bleeding sap are protected; has important significance for developing related products of the bleeding sap of the grapevine.
Description
Technical Field
The invention relates to a method for improving the stability of bleeding sap of grapevines.
Background
Grapes (with the scientific name of vitas vinifera L.) are woody vine plants of the genus Vitis of the family Vitaceae, and the fruits are spherical or elliptical, and are a fruit that people like to eat for a long time. The grapes are cultivated in the western part of Asia of the native origin, about 95% of the grapes in the world are intensively distributed in the northern hemisphere, the main producing area of China is Xiao county of Anhui, Turpan and Hetian of Xinjiang, assorted fruits, atlas and atlas, tobacco terrace of Shandong, Zhang Jiakou of Hebei, Xuanhua, Dalian and Shenyang of Liaoning. 170 different varieties are planted in China, 54 varieties are planted in Xinjiang, 27 varieties are widely planted, and the planting area of grapes is the first province in China.
The bleeding fluid is a fluid that overflows from a wound of injured or broken plant tissue, and is mostly caused by root crushing. The bleeding sap of the grapevine is collected by cutting off the tail ends of partial branches of the grapevine and directly inoculating the bleeding sap of the grapevine. The grape vine bleeding sap contains rich nutrient components, particularly has higher content of calcium, potassium and glutamic acid, is widely used as a medicinal material among Uyghur nationalities, and the Uyghur nationality medicine and the traditional medicine think that the grape vine bleeding sap has the effects of nourishing and strengthening, softening hard masses and dispelling cold, tonifying liver and benefiting gallbladder and the like, and has the effects of treating tracheitis, hypodynamia, impotence and the like by directly drinking. And the grapevine bleeding sap has good antioxidant activity and good scavenging capacity for different free radicals. The grape vine bleeding sap is an ideal natural antioxidant and is likely to occupy a position in the fields of skin care and health food in the future. Research on antioxidant active ingredients of the grapevine bleeding sap and screening of the active ingredients of the grapevine bleeding sap has important significance for developing related products of the grapevine bleeding sap.
However, the grapevine bleeding sap has poor stability, is easy to deteriorate, and has reduced antioxidant activity, so that the application of the grapevine bleeding sap is limited, and the research on the antioxidant activity of the grapevine bleeding sap is not facilitated.
In view of the above, there is a need for a method for improving the stability of bleeding sap of grapevine.
Disclosure of Invention
The invention aims to provide a method for improving the stability of the bleeding liquid of the grapevine, which is simple and can effectively improve the deterioration condition of the bleeding liquid of the grapevine, keep the antioxidant activity of the bleeding liquid of the grapevine and further protect the antioxidant active substances in the bleeding liquid.
In order to realize the purpose, the adopted technical scheme is as follows:
a method for improving the stability of bleeding sap of grapevine comprises the following steps:
adding phenyllactic acid into the grapevine bleeding sap at room temperature, uniformly mixing, and adding 7.5-15mg of phenyllactic acid into every 1mL of grapevine bleeding sap.
Furthermore, 10-15mg of phenyllactic acid is added into each 1mL of the grapevine bleeding sap.
Further, the sap of grapevine is mixed with phenyllactic acid after insoluble impurities are removed by filtration.
Still further, 15mg of phenyllactic acid was added to 1mL of the sap of grapevine.
Compared with the prior art, the invention has the beneficial effects that:
the method for improving the stability of the bleeding sap of the grapevine is simple, and the phenyllactic acid is added into the bleeding sap of the grapevine and is uniformly mixed, so that the deterioration condition of the bleeding sap of the grapevine can be effectively improved, the antioxidant activity of the bleeding sap is kept, and the antioxidant active substances in the bleeding sap are protected; and the method can promote the research of antioxidant active ingredients of the grapevine bleeding sap and the screening of the active ingredients of the grapevine bleeding sap, and has important significance for developing related products of the grapevine bleeding sap.
Drawings
FIG. 1 shows the change of antioxidant activity of the bleeding sap of Turpan seedless white grape vine added with different concentrations of phenyllactic acid within 6 months;
FIG. 2 shows the change of antioxidant activity of the bleeding sap after adding phenyllactic acid with different concentrations to the bleeding sap stock solution of the red grape within 6 months;
FIG. 3 shows the change of antioxidant activity of bleeding sap of Kashinage grape vine added with different concentrations of phenyllactic acid within 7 months.
Detailed Description
In order to further illustrate the method for improving the stability of bleeding sap of grapevine of the present invention, and achieve the desired objects of the present invention, the following embodiments, structures, features and effects thereof will be described in detail with reference to the accompanying drawings. In the following description, different "one embodiment" or "an embodiment" refers to not necessarily the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
Before describing the method for improving the stability of the bleeding liquid of the grapevine in detail, it is necessary to further describe the related materials mentioned in the present invention to achieve better effects.
The raw materials in the invention are all conventional products which can be obtained by commercial purchase.
Phenyllactic acid (PLA), also known as beta-phenyllactic acid or 3-phenyllactic acid, is a novel natural preservative discovered in recent years. Compared with other biological preservatives, the phenyllactic acid has good solubility and stability. These advantages have begun to attract attention.
The research of Yuan Jing Yuan and the like shows that: the phenyllactic acid has a wide antibacterial spectrum, and the minimum antibacterial concentration of the phenyllactic acid to bacteria (including gram-positive bacteria and gram-negative bacteria) is 1.25-5 mg.mL-1Within the range. When the concentration of the phenyllactic acid in the culture medium reaches 2.5 mg/mL-1When the concentration of phenyllactic acid in the culture medium reaches 3 mg/mL, 67% of the bacteria can be inhibited from growing-1When the composition is used, the growth of bacteria can be inhibited by 95%, wherein the phenyllactic acid has obvious inhibiting effect on staphylococcus aureus, bacillus subtilis, pseudomonas fluorescens and escherichia coli. The minimal inhibitory concentration of phenyllactic acid on fungi is large, and is mainly concentrated at 5-10 mg/mL-1Within the range, has strong inhibiting effect on rhodotorula, Kluyveromyces and Penicillium, and the minimum inhibitory concentration is 5 mg/mL-1Has weak bacteriostatic action on mucor, and the minimum bacteriostatic concentration is 10 mg/mL-1。
With the above related materials in mind, the method for improving the stability of the sap of grapevine according to the present invention will be described in further detail with reference to the following specific examples:
one embodiment of the invention
Example 1.
Taking 30mL of the stock solution of the bleeding liquid of the Kashitonger grape vine at room temperature, filtering to remove insoluble impurities including branches and residual leaves, adding 225mg of phenyllactic acid, and mixing uniformly.
After 64 days, the contents of all components in the bleeding sap are as follows: the polysaccharide concentration was 4.21. mu.g/mL-1The protein concentration is 0.09 mg/mL-1The concentration of saponin is 0.98 mug.mL-1The polyphenol concentration is 0.88. mu.g/mL-1The time for which precipitation occurred was 40 days. (in the untreated stock solution of the bleeding fluid: polysaccharide concentration: 12.93. mu.g/mL-1The protein concentration is 0.22 mg/mL-1The concentration of saponin is 1.59 mug. m L-1The polyphenol concentration is 2.93 mug. m L-1The time for generating the precipitate is 4 days)
The method for improving the stability of the bleeding sap of the grapevine is simple, the phenyllactic acid is added into the bleeding sap of the grapevine and is uniformly mixed, and the data can show that the method can effectively improve the deterioration condition of the bleeding sap of the grapevine, keep the antioxidant activity of the bleeding sap and further protect the antioxidant active substances in the bleeding sap.
Example 2.
Taking 30mL of the stock solution of the bleeding liquid of the Kashinage grape vine at room temperature, filtering to remove insoluble impurities including branches and residual leaves, adding 300mg of phenyllactic acid, and uniformly mixing.
After 64 days, the contents of all components in the bleeding sap are as follows: the polysaccharide concentration was 6.55. mu.g/mL-1The protein concentration is 0.12 mg/mL-1The concentration of saponin is 1.25 mug.mL-1The polyphenol concentration is 1.95 mug.mL-1The time for which precipitation occurred was 40 days. (in the untreated stock solution of the bleeding fluid: polysaccharide concentration: 12.93. mu.g/mL-1The protein concentration is 0.22 mg/mL-1The concentration of saponin is 1.59 mug.mL-1The polyphenol concentration is 2.93 mug. multidot.mL-1The time for generating the precipitate is 4 days)
The method for improving the stability of the bleeding sap of the grapevine is simple, the phenyllactic acid is added into the bleeding sap of the grapevine and is uniformly mixed, and the data can show that the method can effectively improve the deterioration condition of the bleeding sap of the grapevine, keep the antioxidant activity of the bleeding sap and further protect the antioxidant active substances in the bleeding sap.
Example 3.
Taking 30mL of the stock solution of the bleeding liquid of the Kashitonger grape vine at room temperature, filtering to remove insoluble impurities including branches and residual leaves, adding 375mg of phenyllactic acid, and mixing uniformly.
After 64 days, the contents of all components in the bleeding sap are as follows: the polysaccharide concentration was 8.95. mu.g/mL-1The protein concentration is 0.15 mg/mL-1The concentration of saponin is 1.29 mug.mL-1The polyphenol concentration is 2.31. mu.g/mL-1The time for which precipitation occurred was 64 days. (in the untreated stock solution of the bleeding fluid: polysaccharide concentration: 12.93. mu.g/mL-1The protein concentration is 0.22 mg/mL-1The concentration of saponin is 1.59 mug.mL-1The polyphenol concentration is 2.93 mug. multidot.mL-1The time for generating the precipitate is 4 days)
The method for improving the stability of the bleeding sap of the grapevine is simple, the phenyllactic acid is added into the bleeding sap of the grapevine and is uniformly mixed, and the data can show that the method can effectively improve the deterioration condition of the bleeding sap of the grapevine, keep the antioxidant activity of the bleeding sap and further protect the antioxidant active substances in the bleeding sap.
Example 4.
Taking 30ml of stock solution of the bleeding liquid of the Cassia occidentalis at room temperature, filtering to remove insoluble impurities including branches and residual leaves, adding 450mg of phenyllactic acid, and mixing uniformly.
After 64 days, the contents of all components in the bleeding sap are as follows: the polysaccharide concentration was 10.65. mu.g/mL-1The protein concentration is 0.19 mg/mL-1The concentration of saponin is 1.48 mug.mL-1The polyphenol concentration was 2.62. mu.g/mL-1No precipitate was produced. (in the untreated stock solution of the bleeding fluid: polysaccharide concentration: 12.93. mu.g/mL-1The protein concentration is 0.22 mg/mL-1The concentration of saponin is 1.59 mug.mL-1The polyphenol concentration is 2.93 mug. multidot.mL-1The time of precipitation is4 days)
The method for improving the stability of the bleeding sap of the grapevine is simple, the phenyllactic acid is added into the bleeding sap of the grapevine and is uniformly mixed, and the data can show that the method can effectively improve the deterioration condition of the bleeding sap of the grapevine, keep the antioxidant activity of the bleeding sap and further protect the antioxidant active substances in the bleeding sap.
Two experimental tests
Test content and method
1. Test object
The sap of grapevine was collected at Turpan, Hetian and Kashi in Xinjiang at the beginning of 4 months in 2015, and frozen at-20 deg.C. The bleeding injury varieties are respectively: the sap of Turpan seedless white grapevine, the sap of red-rooted grapevine and the sap of Kashitonger grapevine in 2015.
2. Instrument for measuring the position of a moving object
UV-2550 type ultraviolet-visible spectrophotometer (Shimadzu corporation, Japan); an AEL-160 type electronic balance (Shimadzu, Japan); model HWS26 electric heating constant temperature water bath (shanghai-heng scientific instruments ltd).
3. Reagent
Hydroxyl radical kit (Nanjing institute of bioengineering) and deionized water as experimental water.
4. Test method
4.1 measurement of antioxidant Activity of bleeding sap of Xinjiang grapevine OH
The method comprises the following steps: the stock solution of the Kashi flow-through was taken (filtered to give a clear solution) in an amount of 30 mL. Numbering 1-8 respectively, and sequentially adding 0mg, 37.5mg, 75mg, 150mg, 225mg, 300mg, 375mg and 450mg of phenyllactic acid to make the concentration of phenyllactic acid in the system respectively as follows: 0. 1.25, 2.5, 5, 7.5, 10, 12.5, 15 mg/mL-1. The traumatic injuries and the fluid of the red-rooted grape and the Turpan seedless white grape vine are operated by the same method and numbered correspondingly. Samples were taken at predetermined time intervals and the antioxidant activity was measured using OH kit. Sampling at different time intervals, and determining the antioxidant activity by an antioxidant activity & OH kit method.
4.2 analysis of the contents of different components in the sap of three-place grapevine
(1) Determination of polysaccharide content by anthrone-sulfuric acid method:
a. preparing a glucose reference substance solution: precisely weighing 10mg of dry D-anhydrous glucose with constant weight as reference, dissolving in deionized water, and fixing volume in 100mL volumetric flask to obtain 100 μ g/mL-1The glucose control solution of (1).
b. Preparing an anthrone solution: accurately weighing 2g anthrone, dissolving with ethyl acetate, and diluting to constant volume in 100mL brown measuring flask to obtain 0.02 g/mL-1The ethyl anthranilate solution is ready for use.
c. Drawing a standard curve and measuring a sample: precisely sucking 0, 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0mL of glucose reference substance solution into a 2mLEP tube, and adding 1, 0.9, 0.8, 0.6, 0.4, 0.2 and 0.0mL of deionized water to make the glucose concentration gradient be 0, 10, 20, 40, 60, 80 and 100 μ g/mL-1200 mul of 3 samples are taken in parallel, 40 mul of ethyl anthrone acetate solution is added into the mixture, the mixture is shaken up, 1mL of concentrated sulfuric acid is added into the mixture respectively, the mixture is shaken up, and the mixture is cooled to the room temperature by a cold water bath for 10 min. Full wavelength scanning determines the wavelength of maximum absorption at which absorbance is measured. And drawing a standard curve by taking the absorbance as the ordinate and the concentration of the D-anhydrous glucose as the abscissa. Taking 200 mu L of the grapevine bleeding sap of different producing areas, measuring the absorbance by the same method, performing 3 parallel tests on each sample, and calculating the concentration to obtain an average value.
(2) Protein content determination by Coomassie Brilliant blue method:
a.10% coomassie brilliant blue configuration: accurately weighing Coomassie brilliant blue G-250100mg, adding 100mL of 95% ethanol for dissolving, then adding 100mL of 85% phosphoric acid, fully dissolving, diluting with deionized water to a constant volume of 1000mL of brown volumetric flask, and removing insoluble components by suction filtration to obtain a 10% Coomassie brilliant blue solution.
b. Drawing a bovine serum albumin standard curve and measuring a sample: accurately weighing 9.99mg of bovine serum albumin, dissolving with deionized water, and filling in a 10mL brown solution bottle to obtain 1 mg/mL-1Bovine serum albumin control solution. Placing bovine serum albumin control solution 0, 0.2, 0.4, 0.6, 0.8, 1mL in 2mL EP tube, respectivelyAdding 1.0, 0.8, 0.6, 0.4, 0.2, 0mL deionized water to make up to 1mL to obtain a concentrate of 0, 0.2, 0.4, 0.6, 0.8, 1.0 mg/mL-1After that, 3 parts of 200. mu.L of control standard solutions with different concentration gradients were taken. Respectively adding 1mL of 10% Coomassie brilliant blue solution, mixing uniformly by vortex, standing at room temperature for 5min, scanning at full wavelength to determine the maximum absorption wavelength, and measuring the absorbance at the maximum absorption wavelength. And drawing a standard curve by taking the absorbance value as a vertical coordinate and the bovine serum albumin concentration as a horizontal coordinate. Taking 200 mu L of the grapevine bleeding sap of different producing areas, measuring the absorbance by the same method, performing 3 parallel tests on each sample, and calculating the concentration to obtain an average value.
(3) And (3) measuring the content of the saponin:
a.5% vanillin-glacial acetic acid solution preparation: weighing vanillin (vanillin) 500mg, dissolving glacial acetic acid, and metering volume to 100mL volumetric flask, and transferring into reagent bottle after preparation.
b. Preparation of control solutions: precisely weighing 5mg of oleanolic acid reference substance, dissolving with anhydrous ethanol, and fixing the volume in a 5mL brown volumetric flask to obtain the stock solution of the oleanolic acid reference substance. Precisely sucking 1.0mL of the stock solution, diluting with anhydrous ethanol to constant volume of 10mL to obtain 100 μ g/mL brown solution-1The oleanolic acid control solution.
c. Drawing a standard curve and measuring a sample: precisely sucking 0, 0.2, 0.4, 0.6, 0.8 and 1.0mL of oleanolic acid reference substance solution into a 2mLEP tube, and adding 1, 0.8, 0.6, 0.4, 0.2 and 0.0mL of deionized water respectively to make the concentration gradient of oleanolic acid be 0, 20, 40, 60, 80 and 100 μ g/mL-1Samples of different concentration gradients were taken in 200 μ L3 replicates. Volatilizing the solvent in 90 deg.C water bath, adding 40 μ L of 5% vanillin-glacial acetic acid solution, adding 160 μ L perchloric acid, water bath at 70 deg.C for 15min, taking out, and cooling with flowing water for 10min to allow complete reaction. Adding 800 μ L ethyl acetate, shaking, making blank with the following reagent, scanning at full wavelength to determine the maximum absorption wavelength, and measuring absorbance at the maximum absorption wavelength. . Taking the concentration of oleanolic acid as the abscissa and the absorbance as the ordinate regression equation. The sample solution was precisely pipetted at 200. mu.L into a test tube, and the sample was measured in the same manner as described above. Each timeEach sample was run in triplicate and the average calculated.
(4) Folin-Ciocalteu method for determining polyphenol content:
a. preparation of phosphomolybdic tungstic acid reagent 100g of sodium tungstate and 25g of sodium molybdate are weighed, dissolved in 700mL of deionized water in a round-bottom flask, added with 50mL of 85% phosphoric acid solution and 100mL of concentrated hydrochloric acid, refluxed for 10 hours with slow fire, cooled, added with 30g of lithium sulfate and 1-2 drops of bromine water, heated to boiling (opening boiling) to remove residual bromine (about 15min), and cooled. And (4) adding deionized water to a constant volume of 1000mL, filling the volume into a brown reagent bottle, and storing at 4 ℃.
b. Drawing a gallic acid standard curve and determining a sample: accurately weighing gallic acid 5.00mg, dissolving with deionized water, and dissolving in 5mL brown solution bottle to obtain 1 mg/mL-1The gallic acid control solution. Take 1 mg. mL-1Diluting gallic acid 200 μ L into 10mL volumetric flask to obtain 20 μ g/mL-1The gallic acid control solution. Adding the control solution 0, 0.2, 0.4, 0.6, 0.8, 1mL into 2mL EP tube, adding deionized water 1.0, 0.8, 0.6, 0.4, 0.2, 0mL respectively to make up to 1mL to obtain the concentration of 0, 4, 8, 12, 16, 20 μ g/mL-1And finally, taking 3 parts of the gallic acid control solution, wherein the concentration of the gallic acid control solution is 200 mu L of the control standard solution with different concentration gradients. Respectively adding 200 mu LFolin-Ciocalteu color developing agent, mixing uniformly, adding 1600 mu L of 10% sodium carbonate (75 g of sodium carbonate is weighed, dissolved in deionized water, and the volume is determined to be 1000mL of volumetric flask), adding 3mL of deionized water, mixing uniformly, standing at room temperature in a dark place for 60min, scanning at full wavelength to determine the maximum absorption wavelength, and measuring the absorbance at the maximum absorption wavelength. And drawing a standard curve by taking the absorbance value as a vertical coordinate and the concentration of the gallic acid as a horizontal coordinate. Taking 200 mu L of the grapevine bleeding sap of different producing areas, measuring the absorbance by the same method, performing 3 parallel tests on each sample, and calculating the concentration to obtain an average value.
(II) results
Content of each component in bleeding liquid stock solution of amur grape tree and hydroxyl radical clearance rate thereof
1. The standard curve used is shown in table 1:
TABLE 1 Standard Curve
Table 1Standard curves
2. Composition analysis of bleeding sap of three-place grape vine
The components of the sap of the three-place grapevines are shown in table 2:
TABLE 2 content of individual components in the sap of the Sandi grapevine
Table 2The content ofa compositions in three regions
3. Antioxidant activity analysis of bleeding sap of three-place grapevine
Antioxidant activity of the sap stock solution of the three-dimensional grapevines is shown in table 3:
TABLE 3 OH radical clearance of sap of Sandi grapevine
Table 3The·OH clearance rate ofgrape bleeding sap in three regions
4. Turpan seedless white
4.1 change in antioxidant Activity of Turpan seedless white grape Tree sap
As can be seen from FIG. 1, the antioxidant activity of the stock solution of Turpan seedless white grape vine sap is significantly reduced, while the antioxidant activity of the Turpan seedless white grape vine sap added with phenyllactic acid is not drastically reduced. When the concentration of the phenyllactic acid added is 1.25-15 mg/mL-1In addition, the antioxidant activity of the bleeding sap is enhanced along with the increase of the addition amount of the phenyllactic acid, namely the antioxidant activity of the Turpan seedless white grape vine bleeding sap can be kept for a longer time by adding the phenyllactic acid.
4.2 changes in the Components of Turpan seedless white grape Tree sap
(1) Polysaccharide composition change
The polysaccharide composition was varied as shown in table 4.
Change of polysaccharide component in Xinjiang Turpan anuclear white bleeding liquid at 448 days
Table4The polysaccharide content change ofXinjiang Turpan seedless white grape bleeding sap on day48
As can be seen from Table 4, the polysaccharide in the stock solution of the bleeding sap of the seedless white grapevine in Turpan in Xinjiang was not detected, and the amount of phenyllactic acid added was 5 mg/mL-1When the content is within the above range, the polysaccharide component is not detected. The dosage of the phenyllactic acid is more than 7.5 mg/mL-1In the above case, the polysaccharide content increases in a certain amount with the increase in the amount of the phenyllactic acid added, but the polysaccharide content decreases significantly with respect to the original state stock solution.
(2) Change in protein content
The protein content changes are shown in table 5:
TABLE 548 day-time change of protein content in the anuclear white injury fluid of Xinjiang Turpan
Table 5The protein content change ofXinjiang Turpan seedless white grape bleeding sap on day 48
As can be seen from Table 5, the protein in the stock solution of the bleeding sap of the seedless white grapevine in Turpan in Xinjiang was not detected, and the amount of the phenyllactic acid added was 7.5 mg/mL-1When the content is within, the protein content is not detected. The addition amount is more than 10 mg/mL-1In the above case, the protein content increases by a certain amount as the amount of the phenyllactic acid added increases, but the protein content decreases relative to the original solution in the initial state.
(3) Change of saponin component
The saponin fraction changes are shown in table 6:
TABLE 648 day changes in saponin fraction of Turpan anuclear white wound fluid in Xinjiang
Table 6The saponins content change ofXinjiang Turpan seedless white grape bleeding sap on day 48
As can be seen from Table 6, the saponin in the stock solution of the seedless white grape vine sap of Turpan in Xinjiang was not detected, and the amount of the phenyllactic acid added was 1.25 mg/mL-1Saponins were also undetectable. The addition amount is 2.5-15 mg/mL-1In addition, the content of the saponin is increased by a certain amount along with the increase of the adding amount of the phenyllactic acid. The dosage of the phenyllactic acid is 15 mg/mL-1There was no difference between the saponin content and the initial state of the stock bleeding fluid.
(4) Change in polyphenol composition
The polyphenol fraction changes are shown in table 7:
change of polyphenol component in Turpan Seedless white injury fluid in Xinjiang at watch 748 days
Table 7The polyphenols content change ofXinjiang Turpan seedless white grape bleeding sap on day48
As can be seen from Table 7, polyphenol in bleeding sap of seedless white grapevine in Turpan in Xinjiang was not detected, and the amount of phenyllactic acid added was 1.25 mg/mL-1In time, polyphenols were not detectable. The addition amount is 2.5-15 mg/mL-1In addition, the polyphenol content increases by a certain amount with the addition of the phenyllactic acid.
4.3 physical appearance Change of Turpan seedless white vine sap
TABLE 8 physical appearance Change of Turpan anuclear fluid in Xinjiang
Table 8The physical appearance change ofXinjiang Turpan seedless white grape bleeding sap
Note: -indicates no precipitation
As can be seen from Table 8, with the increase of the amount of phenyllactic acid added to the traumatic fluid of the seedless grape vine in Turpan, Xinjiang, the time for the precipitation in the traumatic fluid is later, and the larger the amount of phenyllactic acid added, the later the precipitation is.
As can be seen from tables 4-8, the addition of low concentrations of phenyllactic acid, i.e., 0-10 mg. multidot.mL-1And the generation of precipitates in the sap of the Turpan seedless white grape vine cannot be delayed. However, the amount of the additive was 12.5 mg/mL-1In this case, the occurrence of precipitation in the bleeding fluid can be prevented for a long period of time. In addition, the proper addition of the phenyllactic acid can well protect the reduction of the contents of polysaccharide, saponin, polyphenol and protein in the bleeding fluid, and has certain dose correlation with the phenyllactic acid.
5. Hetian red grape bleeding wound liquid
5.1 changes in antioxidant Activity
As shown in FIG. 2, the antioxidant activity of the stock solution of bleeding sap of Xinjiang Hotan red grape vine decreases with time, but the decreasing trend can be relieved after a certain amount of phenyllactic acid is added, and when the amount of phenyllactic acid is 1.25-5 mg/mL-1When the method is used, the trend of the reduction of the antioxidant activity of the stock solution can be slightly relieved. But the addition amount is 7.5-15 mg/mL-1When the composition is used, the antioxidant activity of the bleeding sap tends to be stable without obvious change. Namely, the addition of the phenyllactic acid can keep the antioxidant activity of the bleeding sap of the Xinjiang Hotan red grape vine for a longer time.
5.2 changes in the respective ingredients of the sap of red-rooted grapevine and Vitis vinifera
(1) Polysaccharide composition change
The polysaccharide composition changes are shown in table 9:
TABLE 948 changes of polysaccharide component in Xinjiang Hotan red grape bleeding liquid in days
Table9The polysaccharide content change ofXinjiang Hotan red grape bleeding sap on day 48
As can be seen from Table 9, after the phenyllactic acid is added to the polysaccharide in the bleeding liquid of Xinjiang Hotan red grapevine, the content of the polysaccharide increases with the increase of the amount of the phenyllactic acid, and the polysaccharide content is in positive correlation.
(2) Change in protein content
The protein content changes are shown in table 10:
TABLE 1048 changes in protein content of Xinjiang Hotan red grape bleeding liquid at day
Table 10The protein content change ofXinjiang Hotan red grape bleeding sap on day 48
As can be seen from Table 10, the amount of the phenyllactic acid added to the bleeding liquid of Xinjiang Hotan red grape vine is 1.25-12.5 mg/mL-1At this time, the protein component is not detected. Phenyllactic acid concentration 15 mg/mL-1The content of the protein component is only 0.01 mg/mL-1。
(3) Change of saponin component
The saponin composition changes are shown in table 11:
TABLE 1148 changes in saponin fraction of bleeding liquid of Xinjiang Hotan red grape vine at day
Table 11The saponins content change ofXinjiang Hotan red grape bleeding sap on day 48
As can be seen from Table 11, the saponin content of the sap of red grape vine in Xinjiang and Tian is increased with the increase of the amount of phenyllactic acid after the phenyllactic acid is added, and the saponin content is in positive correlation.
(4) Change in polyphenol composition
The polyphenol fraction changes are shown in table 12:
TABLE 1248 changes of Polyphenol component in Xinjiang Hotan red grape bleeding liquid at day
Table 3-11The polyphenols content change ofXinjiang Hotan red grape grape bleeding sap on day 48
From Table 12, it can be seen that the amount of the phenyllactic acid added to the bleeding liquid of Xinjiang Hotan red grape vine is 1.25-2.5 mg/mL-1At this time, the polyphenol fraction was not detected. The concentration of phenyllactic acid is 5-15 mg/mL-1The polyphenol content is increased with the increase of the adding amount of the phenyllactic acid, and the polyphenol content is in positive correlation.
5.3 change in physical appearance of bleeding sap of red-rooted grapevine
TABLE 13 physical appearance Change of bleeding fluid of Xinjiang Hotan red grape
Table 13The physical appearance change ofXinjiang Hotanred grape bleeding sap
Note: -indicates no precipitation
As can be seen from Table 13, as the amount of phenyllactic acid added to the bleeding fluid of red grapevine in Xinjiang and Tian was increased, the time for precipitation in the bleeding fluid was later, and the larger the amount of phenyllactic acid added, the later the precipitation was generated.
6. Kashimunage bleeding sap
6.1 Change in antioxidant Activity
As can be seen from FIG. 3, the antioxidant activity of the stock solution of bleeding sap of Xinjiang Kashinagage grapevine is relatively stable, and no obvious decrease occurs within 7 months, when the dosage of phenyllactic acid is 1.25-5 mg/mL-1In time, the antioxidant activity of the bleeding sap is reduced. But the addition amount is 7.5-15 mg/mL-1When the composition is used, the antioxidant activity of the bleeding sap tends to be stable without obvious change. That is, the dosage of the phenyllactic acid is 1.25-5 mg/mL-1The antioxidant activity of bleeding sap of Xinjiang Kashinagage grape trees can not be maintained for a longer time, but is 7.5-15 mg.mL-1The antioxidant activity of the product is not much different from that of the original liquid.
6.2 changes in the constituents of the sap of Cassia brandiana
(1) Polysaccharide composition change
The polysaccharide composition changes are shown in table 14:
TABLE 1464 change of polysaccharide component in bleeding sap of Xinjiang Kashinagage grape vine at day
Table 14The polysaccharide content change ofKashgarmunage grape bleeding sap on day 64
From Table 14, it can be seen that the stock solution of bleeding sap of Xinjiang Kashinagage grapevine and the amount of added phenyllactic acid is 1.25-2.5 mg/mL-1The polysaccharide fraction is not detectable. The concentration of phenyllactic acid is 5-15 mg/mL-1The polyphenol content increases with the addition of phenyllactic acid, and is in positive correlation with the amount of phenyllactic acid, but is lower than the initial concentration of the wound fluid stock solution.
(2) Change in protein content
The protein content changes are shown in table 15:
TABLE 1564 changes in protein content in Xinjiang Kaishi Haudu fluid at day
Table 15The protein content change ofXinjiang Kashgar munage grape bleeding sap on day 64
From Table 15, it can be seen that the stock solution of bleeding sap of Xinjiang Kashinagage grapevine and the amount of added phenyllactic acid is 1.25-2.5 mg/mL-1The protein component is not detected. The concentration of phenyllactic acid is 5-15 mg/mL-1The amount of the composition is increased, the protein content is increased along with the increase of the adding amount of the phenyllactic acid, and the protein content is in positive correlation with the adding amount of the phenyllactic acid but is lower than the initial concentration of the stock solution of the bleeding fluid.
(3) Change of saponin component
The saponin fraction changes are shown in table 16:
TABLE 1664 changes in the saponin fraction of Xinjiang Kashinagage bleeding fluid at day
Table 16The saponins content change ofXinjiang Kashgarmunage grape bleeding sap on day 64
From Table 16, it can be seen that the stock solution of bleeding sap of Xinjiang Kashinagage grape tree and the amount of added phenyllactic acid are 1.25 mg/mL-1The saponin fraction was not detectable. The concentration of phenyllactic acid is 2.5-15 mg/mL-1The saponin content is increased along with the increase of the adding amount of the phenyllactic acid, and the saponin content is positively correlated with the adding amount of the phenyllactic acid but is lower than the initial concentration of the stock solution of the bleeding fluid.
(4) Change in polyphenol composition
The polyphenol fraction changes are shown in table 17:
TABLE 1764 changes in Polyphenol composition in Xinjiang Kashinage fluid at day
Table 17The polyphenols content change ofXinjiang Turpan seedless white grape bleeding sap on day 64
From Table 17, it can be seen that the stock solution of bleeding sap of Xinjiang Kashinagage grapevine and the amount of added phenyllactic acid are 1.25 mg/mL-1The polyphenol fraction is not detectable. The concentration of phenyllactic acid is 2.5-15 mg/mL-1The polyphenol content is increased along with the increase of the adding amount of the phenyllactic acid, and the polyphenol content is positively correlated with the adding amount of the phenyllactic acid but is lower than the initial concentration of the stock solution of the bleeding fluid.
It can be seen from tables 14 to 17 that a low concentration of phenyllactic acid, i.e., 0-2.5 mg. multidot.mL, was added-1The polyphenol, protein and polysaccharide in the bleeding liquid of the Xinjiang Kaishi Munage grape tree can not be detected, and the reduction is obvious. But the amount added was 5 mg. multidot.mL-1When the dosage is increased, the polysaccharide, saponin, polyphenol and protein components in the bleeding liquid can be protected, and certain dosage correlation exists between the bleeding liquid and the phenyllactic acid.
6.3 changes in the physical appearance of the bleeding sap of Kaschingerig grapevine
TABLE 18 physical appearance changes of Xinjiang Kaishi-nage bleeding sap
Table 18The physical appearance change ofXinjiang Kashgarmunage grape bleeding sap
Note: -indicates no precipitation
As can be seen from Table 18, as the amount of phenyllactic acid added to the sap of the seedless grape vine in Turpan, Xinjiang increased, the time for the formation of the precipitate in the sap was later, and the larger the amount of phenyllactic acid added, the later the time for the formation of the precipitate was.
7. Overview
The results of adding phenyllactic acid having antiseptic effect separated from the bleeding fluid to the bleeding fluid of Kashimunge, Vitis vinifera and Vitis vinifera at a certain concentration ratio show that phenyllactic acid (0-5 mg. mL) is added to the bleeding fluid and then the concentration of phenyllactic acid is low-1) The protective effect on the anti-oxidation activity of the bleeding sap is not obvious; but when the adding amount reaches 10-15 mg.mL-1In addition, the antioxidant activity of the bleeding sap can be obviously kept stable for a long time, and the component sedimentation in the bleeding sap can be obviously delayed.
The dosage of the phenyllactic acid is 7.5 mg/mL-1With the above method, the antioxidant activity of the sap of grapevine can be kept stable for a long period. Meanwhile, the phenyllactic acid is added to have a certain protection effect on the components in the bleeding sap. This is probably due to the preservative effect of phenyllactic acid, inhibiting the growth of microorganisms therein.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (3)
1. A method for improving the stability of bleeding sap of grapevine is characterized by comprising the following steps:
filtering the sap of grapevine at room temperature to remove insoluble impurities, adding phenyllactic acid, and mixing well, wherein 7.5-15mg of phenyllactic acid is added to each 1mL of sap of grapevine.
2. The method of claim 1, wherein,
10-15mg of phenyllactic acid is added into 1mL of the grapevine bleeding sap.
3. The method of claim 2, wherein,
15mg of phenyllactic acid is added into each 1mL of the grapevine bleeding sap.
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| 红葡萄树伤流液抗氧化活性与稳定性研究;***·托合迪，等;《新疆医科大学学报》;20131115;第36卷(第11期);第1570-1573页 * |
| 葡萄藤伤流液乳酸菌饮料治疗粉刺的药效研究;***·托合迪;《新疆维吾尔医学专科学校学报》;20160131;第26卷(第1期);第62-66页 * |
| 食品中苯乳酸的研究;郑维君;《食品研究与开发》;20170410;第38卷(第07期);第217-220页 * |
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