CN111518860B - Preparation method of cowberry fruit extract - Google Patents
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- CN111518860B CN111518860B CN202010387274.6A CN202010387274A CN111518860B CN 111518860 B CN111518860 B CN 111518860B CN 202010387274 A CN202010387274 A CN 202010387274A CN 111518860 B CN111518860 B CN 111518860B
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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Abstract
A preparation method of an orange extract takes cowberry fruit biological enzyme fermentation liquor as a raw material to prepare the cowberry fruit extract, wherein the cowberry fruit biological enzyme fermentation liquor comprises the following processing procedures: step one: crushing cowberry fruits and/or processing residues, fermenting and filtering by mixed bacteria to obtain fermentation extract a, wherein the mixed bacteria are bacteria capable of producing cellulase, hemicellulase and pectase; step two: and (3) carrying out secondary fermentation and filtration on the fermentation extract a to obtain a fermentation extract b, and carrying out refined extraction on the fermentation extract b to obtain the cowberry fruit extract, wherein the secondary fermentation process adopts a process of inoculating the apple cladosporium cucumerinum spore suspension into the fermentation extract a for fermentation. The anthocyanin substances in the extract obtained by the invention have high yield and good purification effect, and meanwhile, the production of waste materials is reduced, so that the method is environment-friendly.
Description
Technical Field
The invention belongs to the technical field of plant extraction and refining, and particularly relates to a preparation method of a cowberry fruit extract.
Background
A bilberry, a plant of the genus bilberry of the family azalea, comprising: more than 400 varieties of Vaccinium myrtillus, vaccinium americanum, vaccinium sibiricum, etc., are best produced as Vaccinium myrtillus, vaccinium americanum, norway, etc. The average weight of the cowberry fruit is 0.5-2.5g, the fruit color is beautiful, the fruit is fine, the seed is very small, and the edible rate reaches 100%. The cowberry contains rich bioactive constitution, has extremely strong medicinal value and nutrition health care function besides being eaten, and is classified as one of five health foods for human beings by international grain and agriculture organization. The special nutritional ingredients such as amino acid, vitamin, anthocyanin, flavone, organic selenium and fruit acid contained in cowberry are incomparable with any plants, and have better antioxidant activity than common plants including blueberries. At present, people have higher and higher attention to cowberry fruits, and related industries are also gradually growing. The deep processing of the cowberry has wide development market, and the deep processing will become the key development direction of the cowberry development in future.
The anthocyanin rich in Vaccinium myrtillus, or called anthocyanin, has the structure that anthocyanin and saccharide are combined by glycosidic bond. Because of its unique functionality, it is used for scavenging free radicals in vivo, resisting tumor, cancer, inflammation, inhibiting lipid peroxidation and platelet aggregation, preventing diabetes, reducing weight, protecting vision, etc. Anthocyanin is a natural pigment, is safe and nontoxic, has a plurality of health care functions on human bodies, and has been applied to industries of foods, health care products, cosmetics, medicines and the like.
At present, the anthocyanin is prepared by basically adopting an organic solvent extraction or an acidified alcohol aqueous solution extraction, purifying and concentrating through macroporous resin, and then obtaining a product by utilizing a spray drying technology, for example, chinese patent application No. 201310461582.9 discloses a method for extracting anthocyanin from bilberry, which is characterized in that bilberry is taken as a raw material, ethanol with the weight of 9 times of the raw material is used for heating and reflux extraction for 2-3 times, reduced pressure concentration is carried out, D101 resin is used for adsorption, desorption, concentration and drying to obtain a crude extract, and acetone is used for extracting the crude extract to obtain the bilberry extract with the total anthocyanin content of about 70 percent, wherein the purity of the bilberry extract obtained by the method is higher, but the product yield is only 0.5 percent, in addition, the acetone used for extraction is a toxic solvent, the product has strict limit requirement, and the acetone residue of the product is easy to exceed standard; the Chinese patent application of application No. 201410253728.5 discloses a Vaccinium myrtillus L.extract and a preparation method thereof, the Vaccinium myrtillus L.extract is prepared by taking Vaccinium myrtillus L.as a raw material, adding 3 times of acidified ethanol with volume fraction of 60% into fruit pulp, heating and refluxing for 2 times at 50 ℃, concentrating, adsorbing by self-made macroporous resin with polystyrene as a main skeleton, washing with acidic water, desorbing with acidic ethanol, methanol or acetone, spray-drying to obtain the Vaccinium myrtillus L.extract with total anthocyanin content of 55% -95%, wherein the spectrogram accords with European pharmacopoeia regulations, but the Vaccinium myrtillus L.extract obtained by the method has high anthocyanin purity, the anthocyanin which is used as a main active ingredient is easily heated and decomposed by adopting a heating and refluxing mode to influence the total anthocyanin yield, and secondly, the solvent is acidified by hydrochloric acid in the extraction, washing and desorption processes, so that chloride ions are easily brought into products, and the chloride ions of the products exceed standards; the Chinese patent application No. 201710522268.5 discloses a preparation method of a Vaccinium myrtillus extract, which takes Vaccinium myrtillus as a raw material, uses 95% ethanol with the volume of 3 times (two times of 4.5 times) of the weight of fruits to stir and extract at normal temperature, firstly, sulfuric acid is added to extract, after the extraction is finished, the pH value of an extracting solution is regulated to 3.0-3.5 by using a saturated sodium citrate solution, centrifugal filtration is carried out, the concentrated solution is diluted by adding water to obtain a feed liquid, the feed liquid is adsorbed by using HPD100 resin, the citric acid aqueous solution with the pH value of 3.0-3.5 is eluted, 80% -90% ethanol is desorbed, and the desorbed feed liquid is concentrated and dried to obtain the Vaccinium myrtillus extract.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation method of a cowberry fruit extract, and the obtained extract has high anthocyanin substance yield and good purification effect, reduces the generation of waste materials and is environment-friendly.
The technical conception of the invention is as follows:
a preparation method of a cowberry extract takes cowberry biological enzyme fermentation liquor as a raw material to prepare the cowberry extract, wherein the cowberry biological enzyme fermentation liquor comprises the following processing procedures:
step one: crushing cowberry fruits and/or processing residues, fermenting and filtering by mixed bacteria to obtain fermentation extract a, wherein the mixed bacteria are bacteria capable of producing cellulase, hemicellulase and pectase;
step two: and (3) carrying out secondary fermentation and filtration on the fermentation extract a to obtain a fermentation extract b, and carrying out refined extraction on the fermentation extract b to obtain the cowberry fruit extract, wherein the secondary fermentation process adopts a process of inoculating the apple cladosporium cucumerinum spore suspension into the fermentation extract a for fermentation.
In the design of the scheme, the mixed bacteria strain can be purchased through various commercial approaches, for example, the mixed bacteria strain can be purchased through China industry microbiological culture collection center (CICC), and the apple scab is obtained by local collection and single spore isolation test tube expansion culture.
In the design of the scheme, first, the compound biological enzyme is adopted for mild enzymolysis to assist the fermentation of beneficial microorganisms, and the fermentation environment is acidic due to the continuously dissolved organic acid in the fermentation process, so that the blueberry procyanidine cannot be lost under the normal temperature condition; as the raw materials are further decomposed by the cellulase, the hemicellulase and the pectase generated by fermentation, the active ingredients in the cowberry are fully released, and the content of the procyanidin in the fermentation extract a can reach 70-85mg/ml through measurement. The invention adopts apple scab bacteria to carry out secondary fermentation on fermentation extract a, and aims at purifying the anthocyanin extract, because the apple scab bacteria not only has acid resistance and higher activity under normal temperature conditions, but also can generate high-activity pectase and cutinase, the pectase can further decompose the fermentation broth, and the cutinase plays a vital role in catalyzing the esterification reaction of phenolic hydroxyl groups on the procyanidin and organic acid to generate stable esterification products which are dissolved in the fermentation broth, thereby reducing the adverse effect of low yield of the procyanidin caused by easy decomposition of the procyanidin, and the generated esterification products can be decomposed and extracted under weak alkaline environment to obtain the anthocyanin extract, thus being an effective method for obtaining the anthocyanin extract with high yield.
As the preferable mode of the invention, the apple scab spore suspension is prepared by taking filter residues remained after the preparation of the fermentation extract a as an induced spore production culture medium to carry out the induced spore production of the scab.
In the design of the proposal, the filter residue is adopted as the induced spore production culture medium of the apple scab fungus, so that the extraction waste materials can be fully utilized,
the invention saves resources, and the experiment of the inventor verifies that the filter residue is used as the culture medium for inducing the apple scab, which can achieve the effect equivalent to that of the conventional culture medium, because the extracted waste contains ammonia source and carbon source required by the apple scab, has the effect of being beneficial to the spore production of the apple scab, and has the effect of containing considerable content of organic acid, organic selenium and mineral substances generated by thalli.
As a preferred aspect of the invention, the suspension of the spores of the black spot of apple: fermentation extract a was 1: 15-25.
As the preferable concentration of the apple scab spore suspension is 0.8-1.2/ml.
As a preferred embodiment of the present invention, the components for inducing the sporozoites include: filter residue and barley grains, wherein the filter residue comprises: barley grains are 1-2:2.
Preferably, the step of the mixed bacteria comprises: two or more of yeast, lactobacillus plantarum, trichoderma viride, streptococcus thermophilus and bifidobacterium.
As a further preferred aspect of the present invention, the mixed bacterium in the first step includes: yeast, lactobacillus plantarum and trichoderma viride.
As a further preferred aspect of the present invention, the yeast: lactobacillus plantarum: trichoderma viride is 3:2:1.
The invention has the following beneficial effects:
according to the invention, the cowberry fruit mixture is fermented by adopting the compound enzyme, the obtained fermentation liquor is further subjected to purification fermentation, the procyanidine is protected under mild enzymolysis conditions, and the esterification process of the procyanidine is catalyzed in the second fermentation process, so that the anthocyanin in the fermentation liquor is converted into a stable anthocyanin esterified substance, the yield of anthocyanin substances in the finally obtained extract is high, the purification effect is good, and the obtained anthocyanin esterified substance can be hydrolyzed and reduced into anthocyanin and anthocyanin in weak alkaline environment.
The filter residue after primary fermentation of the cowberry fruit mixture is used as the induced spore production culture medium of the apple scab, so that the effect equivalent to that of a conventionally used induced spore production culture medium can be achieved, and meanwhile, the generation of waste materials is reduced, so that the method is environment-friendly.
Detailed Description
Example 1
A method for preparing an extract of fructus Citri Tangerinae,
(1) Preparing materials: the method comprises the steps of taking the bilberry frozen fruits as raw materials, and according to the mass-volume ratio (W: V) 1:2, thawing by adding hot water at 50-60 ℃, charging and crushing, and then sterilizing to obtain the cowberry fruit mixed solution.
(2) Mixed strain activation: activating microzyme Saccharomyces cerevisiae (YPD medium), lactobacillus plantarum Lactobacillus plantarum (LB medium) and trichoderma viride Trichoderma viride (LB medium) respectively, culturing to mid-late logarithmic growth phase, and preparing into mixed microbial inoculum (yeast (1.5×10) 8 cfu/ml), lactobacillus plantarum (1.0 x 10 8 cfu/ml), trichoderma viride (0.5 x 10) 8 cfu/ml））。
(3) Biological enzymolysis: adding the mixed microbial inoculum prepared in the step (2) into the cowberry fruit mixed liquid obtained in the step (1), wherein the ratio is 15:1, stirring uniformly, sealing and fermenting for 5 days at 20 ℃, stirring once every 5 hours from the beginning of fermentation to the third day, stirring once every 8 hours in the fourth day, and stirring once every 12 hours in the fifth day to obtain fermentation liquor and filter residues;
(4) Preparing apple scab: collecting the collected apple scab leaves, separating and purifying in PDA, storing in a refrigerator at 5 deg.C, and activating in PDA culture medium before inducing spore production.
(5) Preparing a spore-producing culture medium: taking filter residues obtained in the step (3), washing with water for 3 times, drying until the water content is about 30-35%, and then preparing an apple cladosporium cucumerinum induced spore production culture medium: 30g of treated filter residue and 40g of barley grains immersed in water for 1h are placed in a triangular flask, 20ml of 6% honey diluent and 20ml of 1% peptone liquid are added, and then sterilization treatment is carried out.
(6) Inoculating activated black fungus to the three culture bottles prepared in the step (5), culturing in darkness at 25deg.C for 10d, transferring to PDA culture dish, inducing spore production with black light lamp (365 nm) for 5d, preparing conidium into spore suspension with concentration of 10 6 And each ml.
(7) Adding the spore suspension obtained in the step (6) into the fermentation broth obtained in the step (3), wherein the proportion is that the fermentation broth is: spore suspension = 20:1,
and (3) uniformly mixing, fermenting at 25 ℃ and a constant temperature of pH5.0 for 70 hours, stirring once every 5 hours, and filtering to obtain secondary fermentation liquor.
(8) Sterilizing the obtained secondary fermentation liquor, adding 70% ethanol, extracting for 2 hours at normal temperature, extracting for 2 times, centrifuging and filtering to obtain an extracting solution, adding sodium bicarbonate to adjust the pH to 7.5-8.0, reacting for 2 hours, concentrating under reduced pressure, adding excipient maltodextrin, and spray drying to obtain the cowberry fruit extract.
Example 2
The difference between this example and example 1 is that the filter residue is washed 3 times with water and then dried until the water content is about 30-35%, and then a culture medium for inducing the production of spores by the apple scab is prepared: 20g of treated filter residue and 50g of barley grains after being soaked in water for 1h are placed in a triangular flask, 20ml of 6% honey diluent and 20ml of 1% peptone liquid are added, and then sterilization treatment is carried out.
Example 3
The difference between this example and example 1 is that the filter residue is washed 3 times with water and then dried until the water content is about 30-35%, and then a culture medium for inducing the production of spores by the apple scab is prepared: 40g of treated filter residue and 30g of barley grains immersed in water for 1h are placed in a triangular flask, 20ml of 6% honey diluent and 20ml of 1% peptone liquid are added, and then sterilization treatment is carried out.
Example 4
The difference between this example and example 1 is that the filter residue is washed 3 times with water and then dried until the water content is about 30-35%, and then a culture medium for inducing the production of spores by the apple scab is prepared: 50g of treated filter residue and 20g of barley grains immersed in water for 1h are placed in a triangular flask, 20ml of 6% honey diluent and 20ml of 1% peptone liquid are added, and then sterilization treatment is carried out.
Example 5
The difference between this example and example 1 is that the filter residue is washed 3 times with water and then dried until the water content is about 30-35%, and then a culture medium for inducing the production of spores by the apple scab is prepared: 70g of the treated filter residue is placed in a triangular flask, 20ml of 6% honey diluent and 20ml of 1% peptone are added, and then sterilization treatment is carried out.
Example 6
This example differs from example 1 in that the spore-forming medium was 70g barley grains immersed in water for 1 hour, placed in a triangular flask, 20ml of 6% honey dilution and 20ml of 1% peptone solution were added, and then subjected to sterilization.
Example 7
This example differs from example 1 in that the time for the secondary fermentation in step (7) is 50h.
Example 8
This example differs from example 1 in that the time for the secondary fermentation in step (7) is 60 hours.
Example 9
This example differs from example 1 in that the time for the secondary fermentation in step (7) is 80h.
Example 10
This example differs from example 1 in that the time for the secondary fermentation in step (7) is 90 hours.
Anthocyanin and anthocyanin measurements were performed on examples 1 to 10, and the results were as follows:
the above data indicate that: examples 1-6 are compared and found that using the residue as a medium is comparable to using conventional barley medium at the proper ratios of example 1, if the residue: the ratio of the barley is more than 3/4, so that the spore production effect of the black star is affected; the comparison of examples 7-10 shows that the fermentation time also has a significant effect on the yields of anthocyanin and anthocyanin, and the fermentation yields are good in 60-80 h, preferably 70 h.
The specific embodiments described herein are offered by way of example only to illustrate the spirit of the invention. Those skilled in the art may make various modifications or additions to the described embodiments or substitutions thereof without departing from the spirit of the invention or exceeding the scope of the invention as defined in the accompanying claims.
Claims (1)
1. The preparation method of the cowberry extract is characterized in that cowberry fruit biological enzyme fermentation liquor is used as a raw material to prepare the cowberry fruit extract, and the cowberry fruit biological enzyme fermentation liquor comprises the following processing steps:
step one: crushing cowberry berries and/or processing residues, fermenting and filtering by mixed bacteria to obtain a fermentation extract a and filter residues, wherein the mixed bacteria are mixed bacteria agents prepared from saccharomycetes, lactobacillus plantarum and trichoderma viride, and the concentration of the saccharomycetes is 1.5 x 10 8 cfu/ml, lactobacillus plantarum concentration of 1.0 x 10 8 cfu/ml, trichoderma viride concentration of 0.5 x 10 8 cfu/ml；
Step two: the fermentation extract a obtained in the step one is subjected to secondary fermentation and filtration to obtain fermentation extract b, and the cowberry fruit extract is obtained after the fermentation extract b is subjected to refined extraction, and the method specifically comprises the following steps of:
preparation of spore suspension: inducing the apple scab fungus on the apple scab fungus induced spore production culture medium to generate conidium and preparing the conidium into the concentration of 10 6 Individual/ml spore suspension; fermenting the fermentation extract a obtained in the step one to obtain a fermentation extract a: adding the spore suspension into the spore suspension in a ratio of (20:1) for secondary fermentation, and filtering to obtain secondary fermentation liquor;
sterilizing the obtained secondary fermentation liquor, and extracting again: extracting with 70% ethanol at normal temperature for 2h for 2 times, centrifuging after extraction, filtering to obtain an extract, adding sodium bicarbonate to adjust pH to 7.5-8.0, reacting for 2h, concentrating under reduced pressure, adding excipient maltodextrin, and spray drying to obtain cowberry fruit extract;
wherein, the apple scab fungus induced spore production culture medium comprises the following components: 30g of filter residue and 40g of barley grains.
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| GB0127031D0 (en) * | 2001-11-09 | 2002-01-02 | Medpalett Pharmaceuticals As | Process |
| CN103483302A (en) * | 2012-06-13 | 2014-01-01 | 浙江科技学院 | Method for separating and purifying oligomeric proanthocyanidins |
| CN103483303A (en) * | 2012-06-13 | 2014-01-01 | 浙江科技学院 | Proanthocyanidin extraction method |
| US20150004142A1 (en) * | 2013-06-26 | 2015-01-01 | Dianaplantsciences, Inc. | Incorporation of cultured bilberry cells in cosmetics, dietary supplements, and/or functional foods |
| CN106632204A (en) * | 2016-09-13 | 2017-05-10 | 宁波中药制药股份有限公司 | Method for extracting and purifying anthocyanin from bilberry |
| WO2018162526A1 (en) * | 2017-03-07 | 2018-09-13 | Syddansk Universitet | Methods for obtaining natural colourants from plant based materials |
| CN110772458A (en) * | 2019-11-26 | 2020-02-11 | 中国科学院烟台海岸带研究所 | Vaccinium myrtillus enzyme prepared by using compound biological enzyme and preparation method and application thereof |
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| CN103131597A (en) * | 2013-03-25 | 2013-06-05 | 辽宁农业职业技术学院 | Method for brewing blueberry wine without sulfur dioxide |
| CN105076648A (en) * | 2015-09-02 | 2015-11-25 | 付宏存 | Blueberry tablet candy with beautifying and antibacterial efficacy and preparation method thereof |
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