CN111040016A - 1, 2-dicarboxy saponin and preparation method and application thereof - Google Patents
1, 2-dicarboxy saponin and preparation method and application thereof Download PDFInfo
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- CN111040016A CN111040016A CN201911310796.XA CN201911310796A CN111040016A CN 111040016 A CN111040016 A CN 111040016A CN 201911310796 A CN201911310796 A CN 201911310796A CN 111040016 A CN111040016 A CN 111040016A
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- China
- Prior art keywords
- solution
- saponin
- dicarboxy
- seed meal
- camellia seed
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- 239000001397 quillaja saponaria molina bark Substances 0.000 title claims abstract description 79
- 229930182490 saponin Natural products 0.000 title claims abstract description 79
- 150000007949 saponins Chemical class 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 36
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 167
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 65
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 48
- 240000001548 Camellia japonica Species 0.000 claims description 46
- 235000018597 common camellia Nutrition 0.000 claims description 46
- 235000012054 meals Nutrition 0.000 claims description 45
- 239000011259 mixed solution Substances 0.000 claims description 39
- 238000005507 spraying Methods 0.000 claims description 31
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 28
- 229920001285 xanthan gum Polymers 0.000 claims description 24
- 229940082509 xanthan gum Drugs 0.000 claims description 24
- 235000010493 xanthan gum Nutrition 0.000 claims description 24
- 239000000230 xanthan gum Substances 0.000 claims description 24
- 240000009088 Fragaria x ananassa Species 0.000 claims description 19
- 239000003513 alkali Substances 0.000 claims description 19
- 230000020477 pH reduction Effects 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000012528 membrane Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000004587 chromatography analysis Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 235000008708 Morus alba Nutrition 0.000 claims description 10
- 241000219094 Vitaceae Species 0.000 claims description 10
- 235000021021 grapes Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 239000012295 chemical reaction liquid Substances 0.000 claims description 7
- 235000021012 strawberries Nutrition 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 241000218231 Moraceae Species 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 244000235659 Rubus idaeus Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021015 bananas Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000021013 raspberries Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 16
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 14
- 235000016623 Fragaria vesca Nutrition 0.000 description 12
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 238000011282 treatment Methods 0.000 description 12
- 230000004580 weight loss Effects 0.000 description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 8
- 240000000249 Morus alba Species 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000003208 petroleum Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 238000011140 membrane chromatography Methods 0.000 description 6
- 238000004064 recycling Methods 0.000 description 6
- 238000005070 sampling Methods 0.000 description 6
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 5
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 5
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 5
- 229930182830 galactose Natural products 0.000 description 5
- 229940097043 glucuronic acid Drugs 0.000 description 5
- 238000000944 Soxhlet extraction Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000013043 chemical agent Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- -1 texadol Chemical compound 0.000 description 2
- DARPYRSDRJYGIF-PTNGSMBKSA-N (Z)-3-ethoxy-2-naphthalen-2-ylsulfonylprop-2-enenitrile Chemical compound C1=CC=CC2=CC(S(=O)(=O)C(\C#N)=C/OCC)=CC=C21 DARPYRSDRJYGIF-PTNGSMBKSA-N 0.000 description 1
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 239000005747 Chlorothalonil Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 239000005822 Propiconazole Substances 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- BWPGKXYWPBQBPV-MWQJAWBESA-N Theasaponin Chemical compound O([C@H]1[C@H](O)[C@H](O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@@H](O)CO1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)CO1)O)O[C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(CO)C)C)(C)C[C@@H](O)[C@@]1(CO)[C@@H](OC(C)=O)[C@@H](C(C[C@H]14)(C)C)OC(=O)C(\C)=C/C)C(O)=O)[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O BWPGKXYWPBQBPV-MWQJAWBESA-N 0.000 description 1
- BWPGKXYWPBQBPV-ZOADXXHESA-N Theasaponin Natural products O=C(O[C@@H]1[C@@H](OC(=O)C)[C@]2(CO)[C@@H](O)C[C@@]3(C)[C@@]4(C)[C@@H]([C@]5(C)[C@H]([C@@](CO)(C)[C@@H](O[C@@H]6[C@@H](O[C@@H]7[C@H](O[C@@H]8[C@@H](O)[C@H](O)[C@H](O)CO8)[C@H](O)[C@@H](O)CO7)[C@@H](O[C@H]7[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O7)[C@H](O)[C@@H](C(=O)O)O6)CC5)CC4)CC=C3[C@@H]2CC1(C)C)/C(=C/C)/C BWPGKXYWPBQBPV-ZOADXXHESA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- CRQQGFGUEAVUIL-UHFFFAOYSA-N chlorothalonil Chemical compound ClC1=C(Cl)C(C#N)=C(Cl)C(C#N)=C1Cl CRQQGFGUEAVUIL-UHFFFAOYSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- STJLVHWMYQXCPB-UHFFFAOYSA-N propiconazole Chemical compound O1C(CCC)COC1(C=1C(=CC(Cl)=CC=1)Cl)CN1N=CN=C1 STJLVHWMYQXCPB-UHFFFAOYSA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 229960004546 thiabendazole Drugs 0.000 description 1
- 235000010296 thiabendazole Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07J—STEROIDS
- C07J63/00—Steroids in which the cyclopenta(a)hydrophenanthrene skeleton has been modified by expansion of only one ring by one or two atoms
- C07J63/008—Expansion of ring D by one atom, e.g. D homo steroids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides 1, 2-dicarboxy saponin and a preparation method and application thereof, belonging to the technical field of fruit and vegetable preservation, wherein the molecular formula of the 1, 2-dicarboxy saponin is C30H46O7. The 1, 2-dicarboxyl saponin provided by the invention has the effect of keeping fruits and vegetables fresh, and does not affect human bodies.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to 1, 2-dicarboxy saponin and a preparation method and application thereof.
Background
Fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fibers, and are increasingly popular with people. However, after most fruits and vegetables are picked, metabolism can be maintained continuously, so that the nutrient contents in the fruits and vegetables are lost greatly, the quality of the fruits and vegetables is reduced, and even the fruits and vegetables are rotten, so that huge losses are caused. According to statistics, the total yield of fruits and vegetables in China in 2018 reaches 2.61 hundred million tons, and the method is a world large country for fruit and vegetable production. But the average loss rate of the picked fruits and vegetables is up to 30 percent, while the loss rate of the picked fruits and vegetables in developed countries is generally lower than 5 percent. Therefore, the problems that the fruit and vegetable fresh-keeping is realized to the maximum extent, the loss rate is reduced, and the fresh-keeping period is prolonged are urgently needed to be solved.
At present, the method for keeping fruits and vegetables fresh mainly comprises a physical and chemical fresh keeping method. The physical fresh-keeping method mainly comprises low-temperature refrigeration, air-conditioned storage, radiation storage and the like, but the methods are difficult to operate, have strict requirements on temperature, gas concentration, radiation dosage and the like, and are expensive, so that the production practice mainly depends on a chemical fresh-keeping method which is convenient to use and low in price, and the fruits and vegetables are soaked, sprayed, coated and the like by using chemical agents, and the fresh-keeping effect is achieved by bacteriostasis, corrosion prevention, regulation of gas components of the fruits, regulation of physiological activity of cells and the like. The currently discovered chemical agents with fresh-keeping effect on fruits and vegetables mainly comprise carbendazim, thiabendazole, chlorothalonil, propiconazole, prochloraz, imazalil, mepiquat chloride, texadol, ethylene absorbent, film coating agent and the like, but the long-term use of the chemical agents can affect the health of human bodies.
Disclosure of Invention
In view of the above, the invention aims to provide 1, 2-dicarboxyl saponin and a preparation method and application thereof, and the 1, 2-dicarboxyl saponin provided by the invention has the effect of keeping fruits and vegetables fresh and does not affect human bodies.
The invention provides 1, 2-dicarboxy saponin, wherein the molecular formula of the 1, 2-dicarboxy saponin is C30H46O7The structural formula is shown as formula I:
the invention also provides a preparation method of the 1, 2-dicarboxy saponin in the technical scheme, which comprises the following steps:
mixing the camellia seed meal with an ethanol solution to obtain a mixture, and leaching the mixture at 70-100 ℃ for 60-90 min to obtain the 1, 2-dicarboxy saponin.
Preferably, the water content of the camellia seed meal is below 5%, the oil content of the camellia seed meal is below 0.5%, and the particle size of the camellia seed meal is 80-200 meshes.
Preferably, the volume ratio of the mass of the camellia seed meal to the volume of the ethanol solution is 1g: 4-8 ml, and the volume concentration of the ethanol solution is 70-95%.
Preferably, after the mixture is leached at 70-100 ℃ for 60-90 min, the method further comprises the following steps:
1) filtering the obtained extract, and removing ethanol to obtain filtrate;
2) mixing the filtrate obtained in the step 1) with sodium hydroxide to obtain an alkali reaction solution, carrying out an alkalization reaction on the alkali reaction solution at 110-160 ℃ and under a pressure intensity of less than or equal to-0.1 MPa for 30-75 min to obtain an alkalization reaction solution, and carrying out chromatography on the alkalization reaction solution through a chromatographic membrane of 0.6-1 nm to obtain a first chromatography solution;
the concentration of sodium hydroxide in the alkali reaction liquid is 1-8 mol/L;
3) mixing the first chromatographic solution obtained in the step 2) with a hydrochloric acid solution with a concentration of 10-20 mol/L to obtain a first mixed solution, mixing the first mixed solution with the hydrochloric acid solution with a concentration of 1-5 mol/L to obtain a second mixed solution when the pH value of the first mixed solution is 3-5, carrying out an acidification reaction on the second mixed solution at a temperature of 80-120 ℃ and a pressure of less than or equal to-0.1 MPa for 15-45 min to obtain an acidification reaction solution, and carrying out chromatography on the acidification reaction solution through a chromatographic membrane with a thickness of 0.1-1 nm to obtain a second chromatographic solution;
the pH value of the second mixed solution is 5.5-6.5;
4) sequentially concentrating and spray drying the second chromatographic solution obtained in the step 3) to obtain the 1, 2-dicarboxy saponin.
The invention also provides the application of the 1, 2-dicarboxy saponin in the technical scheme in the preservation of fruits and vegetables.
Preferably, the application comprises the following steps:
a. mixing the 1, 2-dicarboxy saponin and edible ethanol solution to obtain 1, 2-dicarboxy saponin solution;
b. mixing the 1, 2-dicarboxy saponin solution obtained in the step a with a xanthan gum solution to obtain a spraying solution;
c. spraying the fruit and vegetable with the spraying solution obtained in the step b to obtain sprayed fruit and vegetable, and keeping the sprayed fruit and vegetable fresh at the temperature of 20-37 ℃ and the environmental humidity of 60-90%.
Preferably, the mass percentage of the edible ethanol solution in the step a is 25-35%, and the mass percentage of the 1, 2-dicarboxy saponin in the 1, 2-dicarboxy saponin solution is 5-20%.
Preferably, the weight percentage content of the xanthan gum solution in the step b is 0.1-1%, and the volume ratio of the xanthan gum solution to the 1, 2-dicarboxy saponin solution is 1: 1.
Preferably, the fruits and vegetables comprise strawberries, mulberries, grapes, blueberries, raspberries and bananas.
The invention provides 1, 2-dicarboxyl saponin and a preparation method and application thereof, and the 1, 2-dicarboxyl saponin provided by the invention has the effect of keeping fruits and vegetables fresh and does not influence human bodies.
Detailed Description
The invention provides 1, 2-dicarboxy saponin, wherein the molecular formula of the 1, 2-dicarboxy saponin is C30H46O7The structural formula is shown as formula I:
the invention also provides a preparation method of the 1, 2-dicarboxy saponin in the technical scheme, which comprises the following steps: mixing the camellia seed meal with an ethanol solution to obtain a mixture, and leaching the mixture at 70-100 ℃ for 60-90 min to obtain the 1, 2-dicarboxy saponin.
In the invention, the water content of the camellia seed meal is preferably below 5%, the oil content of the camellia seed meal is preferably below 0.5%, and the particle size of the camellia seed meal is preferably 80-200 meshes. The source of the camellia seed meal is not particularly limited, and the camellia seed meal is prepared from dregs left after the oil in the camellia seeds is extracted conventionally. According to the invention, the oil-tea camellia seed meal is preferably mixed with 60-95% by mass of petroleum ether solution, and subjected to Soxhlet extraction to remove oil in the oil-tea camellia seed meal, so that the oil content of the oil-tea camellia seed meal is within 0.5%. The camellia seed meal is preferably dried for 3.5-4.5 hours at the temperature of 100-120 ℃ so that the water content of the camellia seed meal is below 5%.
According to the invention, camellia seed meal and an ethanol solution are mixed to obtain a mixture, and the mixture is leached for 60-90 min at 70-100 ℃. In the invention, the leaching temperature is 70-100 ℃, preferably 80-90 ℃, and the leaching time is 60-90 min, preferably 70-80 min. In the invention, the volume ratio of the mass of the camellia seed meal to the volume of the ethanol solution is preferably 1g: 4-8 ml, and the volume concentration of the ethanol solution is preferably 70-95%.
In the invention, after the mixture is leached for 60-90 min at 70-100 ℃, the method further comprises the following steps:
1) filtering the obtained extract, and removing ethanol to obtain filtrate;
2) mixing the filtrate obtained in the step 1) with sodium hydroxide to obtain an alkali reaction solution, carrying out an alkalization reaction on the alkali reaction solution at 110-160 ℃ and under a pressure intensity of less than or equal to-0.1 MPa for 30-75 min to obtain an alkalization reaction solution, and carrying out chromatography on the alkalization reaction solution through a chromatographic membrane of 0.6-1 nm to obtain a first chromatography solution;
the concentration of sodium hydroxide in the alkali reaction liquid is 1-8 mol/L;
3) mixing the first chromatographic solution obtained in the step 2) with a hydrochloric acid solution with a concentration of 10-20 mol/L to obtain a first mixed solution, mixing the first mixed solution with the hydrochloric acid solution with a concentration of 1-5 mol/L to obtain a second mixed solution when the pH value of the first mixed solution is 3-5, carrying out an acidification reaction on the second mixed solution at a temperature of 80-120 ℃ and a pressure of less than or equal to-0.1 MPa for 15-45 min to obtain an acidification reaction solution, and carrying out chromatography on the acidification reaction solution through a chromatographic membrane with a thickness of 0.1-1 nm to obtain a second chromatographic solution;
the pH value of the second mixed solution is 5.5-6.5;
4) sequentially concentrating and spray drying the second chromatographic solution obtained in the step 3) to obtain the 1, 2-dicarboxy saponin.
In the present invention, the obtained extract is preferably filtered to remove ethanol, and then a filtrate is obtained. The present invention is not particularly limited in terms of the filtration conditions, and can be carried out by separating the solid from the liquid by the conventional filtration conditions, and the present invention is not particularly limited in terms of the method for removing ethanol by the conventional method.
Mixing the obtained filtrate with sodium hydroxide to obtain an alkali reaction solution, carrying out an alkalization reaction on the alkali reaction solution at 110-160 ℃ and under the pressure of less than or equal to-0.1 MPa for 30-75 min to obtain an alkalization reaction solution, and carrying out chromatography on the alkalization reaction solution through a chromatographic membrane with the thickness of 0.6-1 nm to obtain a first chromatographic solution; the concentration of sodium hydroxide in the alkali reaction liquid is 1-8 mol/L. In the invention, the temperature of the alkalization reaction is preferably 110-160 ℃, more preferably 120-150 ℃, and most preferably 130-140 ℃; the time of the alkalization reaction is preferably 30-75 min, more preferably 40-65 min, and most preferably 50-55 min. In the invention, the concentration of the sodium hydroxide in the alkali reaction liquid is preferably 1-8 mol/L, more preferably 3-6 mol/L, and most preferably 4-5 mol/L. In the invention, the alkalization reaction is used for separating carbohydrate substances such as galactose, glucuronic acid and the like and other organic small molecules in the camellia seed meal extract. In the invention, the alkalization reaction liquid is subjected to chromatography by a 0.6-1 nm chromatographic membrane to remove small molecular substances such as galactose, glucuronic acid, arabinose, xylose, angelicatose, pentauronic acid and the like in the alkalization reaction liquid.
In the method, the obtained first chromatographic solution is mixed with a hydrochloric acid solution with the concentration of 10-20 mol/L to obtain a first mixed solution, when the pH value of the first mixed solution is 3-5, the first mixed solution is mixed with the hydrochloric acid solution with the concentration of 1-5 mol/L to obtain a second mixed solution, the second mixed solution is subjected to an acidification reaction for 15-45 min at the temperature of 80-120 ℃ and the pressure of less than or equal to-0.1 MPa to obtain an acidification reaction solution, and the acidification reaction solution is subjected to chromatography through a chromatographic membrane with the thickness of 0.1-1 nm to obtain a second chromatographic solution; and the pH value of the second mixed solution is 5.5-6.5, and the sodium hydroxide is removed by acidification. In the invention, the first chromatographic liquid is mixed with a hydrochloric acid solution with the concentration of 10-20 mol/L to convert the sodium carboxylate in the first chromatographic liquid into carboxylic acid. In the invention, the acidified reaction solution is chromatographed by a chromatographic membrane with the thickness of 0.1-1 nm to remove small molecular substances such as sodium chloride and the like in the solution.
The invention preferably sequentially concentrates and spray-dries the obtained second chromatographic solution to obtain the 1, 2-dicarboxy saponin. In the present invention, the concentration is preferably 10 to 50 times, more preferably 20 to 40 times, and most preferably 30 times. In the invention, the pressure of the spray drying is preferably 9-10 MPa.
The invention also provides the application of the 1, 2-dicarboxy saponin in the technical scheme in the preservation of fruits and vegetables.
In the present invention, the application preferably comprises the steps of:
a. mixing the 1, 2-dicarboxy saponin and edible ethanol solution to obtain 1, 2-dicarboxy saponin solution;
b. mixing the 1, 2-dicarboxy saponin solution obtained in the step a with a xanthan gum solution to obtain a spraying solution;
c. spraying the fruit and vegetable with the spraying solution obtained in the step b to obtain sprayed fruit and vegetable, and keeping the sprayed fruit and vegetable fresh at the temperature of 20-37 ℃ and the environmental humidity of 60-90%.
In the invention, the edible ethanol solution comprises 25-35% by mass of 1, 2-dicarboxy saponin in the 1, 2-dicarboxy saponin solution, and 5-20% by mass of 1, 2-dicarboxy saponin. In the present invention, the edible ethanol is capable of dissolving 1, 2-dicarboxy saponin.
In the invention, the mass percentage of the xanthan gum solution is preferably 0.1-1%, and the volume ratio of the xanthan gum solution to the 1, 2-dicarboxy saponin solution is preferably 1: 1. In the invention, the xanthan gum enhances the water solubility of the 1, 2-dicarboxy saponin, disperses the substances, improves the stability of the solution and reduces the adverse effect of external factors on the solution.
In the invention, the obtained spraying solution is preferably sprayed on fruits and vegetables for 30-60 s to obtain sprayed fruits and vegetables, and the sprayed fruits and vegetables are preserved at the temperature of preferably 20-37 ℃ and the environmental humidity of preferably 60-90%.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparation of 1, 2-dicarboxy saponin:
(1) drying the camellia seed meal at the temperature of 100 ℃ for 3.5h, controlling the water content in the camellia seed meal to be less than 5%, crushing the camellia seed meal by a crusher, sieving the camellia seed meal by an 80-mesh sieve, adding 60% of petroleum ether, performing Soxhlet extraction, removing residual oil in the camellia seed meal to enable the oil content to be less than or equal to 0.5%, and using the oil to prepare 1, 2-dicarboxy saponin and recycling the petroleum ether.
(2) And (2) extracting the camellia seed meal with the oil content of less than or equal to 0.5% obtained in the step (1) with 70% of absolute ethanol solution at 70 ℃ for 60min according to the solid-to-liquid ratio of 1:4, filtering and centrifuging to obtain filtrate, and recovering ethanol for recycling.
(3) Adding sodium hydroxide into the filtrate obtained in the step (2) to obtain an alkali reaction solution, enabling the final concentration of the sodium hydroxide in the alkali reaction solution to be 1mol/L, placing the alkali reaction solution in a vacuum tank with the temperature of 110 ℃ and the pressure of less than or equal to-0.1 MPa for reaction for 30min to obtain an alkalization reaction solution, and then removing small molecular substances such as galactose, glucuronic acid, arabinose, xylose, angelicase, pentauronic acid and the like in the alkalization reaction solution by adopting a 0.6nm chromatographic membrane through a membrane chromatography method to obtain a first chromatographic solution.
(4) And (3) adding 10mol/L hydrochloric acid into the first chromatographic solution obtained in the step (3) to obtain a first mixed solution, mixing the first mixed solution with 1mol/L hydrochloric acid when the pH value of the first mixed solution reaches 3 to obtain a second mixed solution, enabling the pH value of the second mixed solution to be 5.5, carrying out acidification reaction in a vacuum tank at the temperature of 80 ℃ and the pressure of less than or equal to-0.1 MPa for 15min to obtain an acidification reaction solution, and removing small molecular substances such as sodium chloride and the like in the solution by adopting a 0.1nm chromatographic membrane through a membrane chromatography method to obtain a second chromatographic solution.
(5) And (4) concentrating the second chromatographic solution obtained in the step (4) by 10 times, spraying at a high pressure of 9MPa, and drying by cold air to obtain a final product, namely the 1, 2-dicarboxy saponin.
Example 2
Adding 5 mass percent of 1, 2-dicarboxy saponin obtained in the example 1 into 25 mass percent of edible ethanol, and stirring to fully dissolve the 1, 2-dicarboxy saponin to obtain a 1, 2-dicarboxy saponin solution;
mixing xanthan gum with clear water, stirring, and dissolving completely to obtain 0.1% xanthan gum solution.
Mixing the 1, 2-dicarboxy saponin solution and the xanthan gum solution according to the volume ratio of 1:1, shaking uniformly to obtain a spraying solution, wherein the concentration of the 1, 2-dicarboxy saponin solution in the spraying solution is 0.025 g/mL.
Spraying the spray solution to strawberries for 30s, and storing at 25 ℃ and 88% humidity. Sampling is carried out once the day after treatment, then sampling is carried out once a day, the weight loss rate, the hardness and the water content are measured, the measurement is repeated three times, and the average value is obtained, and the result is shown in table 1.
Comparative example 1
The strawberry is sprayed with an alcohol solution containing 0.05% by mass of xanthan gum, the mass percentage of the alcohol solution is 12.5%, the strawberry of comparative example 1 is the same as the strawberry of example 2 in variety, quantity, maturity, size and shape, and has no mechanical damage, and the rest conditions are the same as example 2, and the results are shown in tables 1-3.
TABLE 1 Effect of different treatments on strawberry weight loss (%) ratio
TABLE 2 different treatments on strawberry firmness (g/cm)2) Influence of (2)
TABLE 3 Effect of different treatments on strawberry moisture content (%)
As can be seen from tables 1-3, the spraying solution with the concentration of l 1, 2-dicarboxy saponin of 0.025g/m is sprayed on the strawberries for 30s, and the strawberries are stored at 25 ℃ and 88% humidity, and the results show that the weight loss rate, the hardness and the water content of the strawberries tend to be good compared with the contrast, which indicates that the 1, 2-dicarboxy saponin solution of 0.025g/mL has a good fresh-keeping effect on the strawberries.
Example 3
Preparation of 1, 2-dicarboxy saponin:
(1) drying the camellia seed meal at the temperature of 110 ℃ for 4h, controlling the water content in the camellia seed meal to be below 5%, crushing the camellia seed meal by a crusher, sieving the camellia seed meal by a 140-mesh sieve, adding 80% of petroleum ether, performing Soxhlet extraction, removing residual grease in the camellia seed meal to ensure that the content of the grease in the camellia seed meal is less than or equal to 0.5%, and using the camellia seed meal for preparing 1, 2-dicarboxy saponin and recycling the petroleum ether.
(2) And (2) extracting the camellia seed meal with the oil content of less than or equal to 0.5% obtained in the step (1) with 85% of absolute ethanol solution at 85 ℃ for 75min according to the solid-to-liquid ratio of 1:6, filtering and centrifuging to obtain filtrate, and recovering ethanol for recycling.
(3) Adding sodium hydroxide into the filtrate obtained in the step (2) to obtain an alkali reaction solution, enabling the final concentration of the sodium hydroxide in the alkali reaction solution to be 4.5mol/L, placing the alkali reaction solution in a vacuum tank at the temperature of 135 ℃ and the pressure of less than or equal to-0.1 MPa for reacting for 50min to obtain an alkalized reaction solution, and then removing small molecular substances such as galactose, glucuronic acid, arabinose, xylose, angelicaccharide, pentauronic acid and the like in the alkalized reaction solution by adopting a 0.8nm chromatographic membrane through a membrane chromatography method to obtain a first chromatographic solution.
(4) Adding 15mol/L hydrochloric acid into the first chromatographic solution obtained in the step (3) to obtain a first mixed solution, mixing the first mixed solution with 2.5mol/L hydrochloric acid when the pH value of the first mixed solution reaches 4 to obtain a second mixed solution, enabling the pH value of the second mixed solution to be 6.0, carrying out acidification reaction in a vacuum tank at the temperature of 100 ℃ and the pressure of less than or equal to-0.1 MPa for 30min to obtain an acidification reaction solution, and removing micromolecular substances such as sodium chloride and the like in the solution by adopting a 0.5nm chromatographic membrane through a membrane chromatography method to obtain a second chromatographic solution.
(5) And (3) concentrating the second chromatographic solution obtained in the step (4) by 30 times, spraying at a high pressure of 9.5MPa, and drying by cold air to obtain a final product, wherein the determination of the 1, 2-dicarboxy saponin is the same as that in example 1.
Example 4
The 1, 2-dicarboxy saponin prepared in example 3 was added to 30% by mass of edible ethanol, and stirred to be sufficiently dissolved, thereby obtaining a 1, 2-dicarboxy saponin solution.
Mixing xanthan gum with clear water, stirring, and dissolving completely to obtain 0.55% xanthan gum solution.
Mixing the xanthan gum solution and the 1, 2-dicarboxy saponin solution according to the volume ratio of 1:1, shaking up to obtain a spraying solution, wherein the concentration of the 1, 2-dicarboxy saponin in the spraying solution is 0.06 g/mL.
Spraying the spraying solution to mulberry for 30s, and storing at 35 ℃ and humidity of 80%. Sampling once the day after treatment, then sampling once a day, measuring the weight loss rate, hardness and water content, repeating the steps for three times, and taking an average value, wherein the results are shown in tables 4-6.
Comparative example 2
Spraying the mulberry with an alcohol solution containing 0.275% of xanthan gum by mass, wherein the alcohol solution contains 15% of the mulberry, the mulberry in the comparative example 2 is the same as the mulberry in the example 4 in variety, quantity, maturity, size and shape, and has no mechanical damage, and the rest conditions are the same as those in the example 4, and the results are shown in tables 4-6.
TABLE 4 Effect of different treatments on strawberry weight loss (%) ratio
TABLE 5 different treatments on strawberry firmness (g/cm)2) Influence of (2)
TABLE 6 Effect of different treatments on strawberry moisture content (%)
As can be seen from tables 4-6, the weight loss rate, hardness and water content of the mulberry tend to be good compared with a comparative example by spraying the mulberry with the spraying solution with the concentration of the 1, 2-dicarboxy saponin of 0.06g/mL for 30s at 35 ℃ and the humidity of 88%, and the result shows that the spraying solution with the concentration of the 1, 2-dicarboxy saponin of 0.06g/mL has a good fresh-keeping effect on the mulberry.
Example 5
Preparation of 1, 2-dicarboxy tea saponin:
(1) drying the camellia seed meal for 4.5 hours at the temperature of 120 ℃, controlling the water content in the camellia seed meal to be less than 5%, crushing the camellia seed meal by a crusher, sieving the camellia seed meal by a 200-mesh sieve, adding 95% petroleum ether, performing Soxhlet extraction, removing residual grease in the camellia seed meal to enable the grease content to be less than or equal to 0.5%, preparing 1, 2-dicarboxy theasaponin, and recycling the petroleum ether.
(2) And (2) extracting the camellia seed meal with the oil content of less than or equal to 0.5% obtained in the step (1) with 95% of absolute ethanol solution at 100 ℃ for 90min according to the solid-to-liquid ratio of 1:8, filtering and centrifuging to obtain filtrate, and recovering ethanol for recycling.
(3) Adding sodium hydroxide into the filtrate obtained in the step (2) to obtain an alkaline reaction solution, placing the alkaline reaction solution in a vacuum tank with the final concentration of 8mol/L of sodium hydroxide and the temperature of 160 ℃ and the pressure of less than or equal to-0.1 MPa for reaction for 75min to obtain an alkalization reaction solution, and then removing small molecular substances such as galactose, glucuronic acid, arabinose, xylose, angelicase, pentauronic acid and the like in the alkalization reaction solution by adopting a 1.0nm chromatographic membrane through a membrane chromatography method to obtain a first chromatographic solution.
(4) And (3) adding 20mol/L hydrochloric acid into the first chromatographic solution obtained in the step (3) to obtain a first mixed solution, mixing the first mixed solution with 5mol/L hydrochloric acid when the pH value of the first mixed solution reaches 5 to obtain a second mixed solution, enabling the pH value of the second mixed solution to be 6.5, carrying out acidification reaction for 45min in a vacuum tank at the temperature of 120 ℃ and the pressure of less than or equal to-0.1 MPa to obtain an acidification reaction solution, and removing small molecular substances such as sodium chloride and the like in the solution by adopting a chromatographic membrane with the thickness of 1.0nm in a membrane chromatography method to obtain a second chromatographic solution.
(5) And (3) concentrating the second chromatographic solution obtained in the step (4) by 50 times, spraying at a high pressure of 10MPa, and drying by cold air to obtain a final product, wherein the determination of the obtained 1, 2-dicarboxy saponin is the same as that in example 1.
Example 6
The 1, 2-dicarboxy saponin prepared in example 5 was added to 35% by mass of edible ethanol, and stirred to be sufficiently dissolved, thereby obtaining a 1, 2-dicarboxy saponin solution.
Mixing and stirring xanthan gum and clear water to fully dissolve the xanthan gum to obtain a xanthan gum solution with the mass percentage of 1%.
Mixing the 1, 2-dicarboxy saponin solution and the xanthan gum solution according to the volume ratio of 1:1, and shaking up to obtain the spraying solution with the concentration of the 1, 2-dicarboxy saponin of 0.1 g/mL.
Spraying the spraying solution for 30s, and storing at 30 deg.C and humidity of 75%. Sampling once the day after treatment, then sampling once a day, measuring the weight loss rate, hardness and water content, repeating the steps for three times, and taking an average value, wherein the results are shown in tables 7-9.
Comparative example 3
The grapes are sprayed with the alcohol solution containing 0.5% of xanthan gum by mass percentage, the alcohol solution is 17.5% by mass percentage, the grapes of the comparative example 3 are the same in variety, number, plant diseases and insect pests, size and shape and do not have any mechanical damage as the grapes of the example 6, and the results are shown in tables 7-9 under the same conditions as the grapes of the example 6.
TABLE 7 Effect of different treatments on strawberry weight loss (%) ratio
TABLE 8 different treatments on strawberry firmness (g/cm)2) Influence of (2)
TABLE 9 Effect of different treatments on strawberry moisture content (%)
As can be seen from tables 7-9, the weight loss rate, hardness and water content of the grapes tend to be good compared with the comparative example by spraying the spraying solution with the concentration of the 1, 2-dicarboxy saponin of 0.1g/ml on the grapes for 30s and storing the grapes at 30 ℃ and 75% of humidity, and the results show that the spraying solution with the concentration of the 1, 2-dicarboxy saponin of 0.1g/ml has a good fresh-keeping effect on the grapes.
The embodiment can obtain that the 1, 2-dicarboxyl saponin is obtained by separating the 1, 2-dicarboxyl saponin from the camellia seed meal and has the effect of keeping fruits and vegetables fresh.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. 1, 2-dicarboxy saponin, wherein the molecular formula of the 1, 2-dicarboxy saponin is C30H46O7The structural formula is shown as formula I:
2. a method of producing a 1, 2-dicarboxy saponin according to claim 1, comprising:
mixing the camellia seed meal with an ethanol solution to obtain a mixture, and leaching the mixture at 70-100 ℃ for 60-90 min to obtain the 1, 2-dicarboxy saponin.
3. The preparation method according to claim 2, wherein the water content of the camellia seed meal is below 5%, the oil content of the camellia seed meal is below 0.5%, and the particle size of the camellia seed meal is 80-200 meshes.
4. The preparation method according to claim 2, wherein the volume ratio of the mass of the camellia seed meal to the volume of the ethanol solution is 1g: 4-8 ml, and the volume concentration of the ethanol solution is 70-95%.
5. The preparation method according to claim 2, wherein the mixture is leached at 70-100 ℃ for 60-90 min, and the method further comprises the following steps:
1) filtering the obtained extract, and removing ethanol to obtain filtrate;
2) mixing the filtrate obtained in the step 1) with sodium hydroxide to obtain an alkali reaction solution, carrying out an alkalization reaction on the alkali reaction solution at 110-160 ℃ and under a pressure intensity of less than or equal to-0.1 MPa for 30-75 min to obtain an alkalization reaction solution, and carrying out chromatography on the alkalization reaction solution through a chromatographic membrane of 0.6-1 nm to obtain a first chromatography solution;
the concentration of sodium hydroxide in the alkali reaction liquid is 1-8 mol/L;
3) mixing the first chromatographic solution obtained in the step 2) with a hydrochloric acid solution with a concentration of 10-20 mol/L to obtain a first mixed solution, mixing the first mixed solution with the hydrochloric acid solution with a concentration of 1-5 mol/L to obtain a second mixed solution when the pH value of the first mixed solution is 3-5, carrying out an acidification reaction on the second mixed solution at a temperature of 80-120 ℃ and a pressure of less than or equal to-0.1 MPa for 15-45 min to obtain an acidification reaction solution, and carrying out chromatography on the acidification reaction solution through a chromatographic membrane with a thickness of 0.1-1 nm to obtain a second chromatographic solution;
the pH value of the second mixed solution is 5.5-6.5;
4) sequentially concentrating and spray drying the second chromatographic solution obtained in the step 3) to obtain the 1, 2-dicarboxy saponin.
6. The use of a 1, 2-dicarboxy saponin as claimed in claim 1 in the preservation of fruits and vegetables.
7. The application according to claim 6, characterized in that it comprises the following steps:
a. mixing 1, 2-dicarboxy saponin as claimed in claim 1 with an edible ethanol solution to obtain a 1, 2-dicarboxy saponin solution;
b. mixing the 1, 2-dicarboxy saponin solution obtained in the step a with a xanthan gum solution to obtain a spraying solution;
c. spraying the fruit and vegetable with the spraying solution obtained in the step b to obtain sprayed fruit and vegetable, and keeping the sprayed fruit and vegetable fresh at the temperature of 20-37 ℃ and the environmental humidity of 60-90%.
8. The use of claim 7, wherein the edible ethanol solution in the step a is 25-35% by mass, and the 1, 2-dicarboxy saponin solution contains 5-20% by mass of 1, 2-dicarboxy saponin.
9. The application of the xanthan gum as claimed in claim 7, wherein the content of the xanthan gum solution in the step b is 0.1-1% by mass, and the volume ratio of the xanthan gum solution to the 1, 2-dicarboxy saponin solution is 1: 1.
10. The use as claimed in claim 6, wherein the fruits and vegetables include strawberries, mulberries, grapes, blueberries, raspberries and bananas.
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| CN104366165A (en) * | 2014-10-24 | 2015-02-25 | 西安米亿生物科技有限公司 | Preparation method of total oil tea saponins |
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Application publication date: 20200421 |