CN112933170B - 一种无生物碱/低生物碱槟榔及其制备方法 - Google Patents
一种无生物碱/低生物碱槟榔及其制备方法 Download PDFInfo
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- CN112933170B CN112933170B CN202110140884.0A CN202110140884A CN112933170B CN 112933170 B CN112933170 B CN 112933170B CN 202110140884 A CN202110140884 A CN 202110140884A CN 112933170 B CN112933170 B CN 112933170B
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- areca
- alkaloid
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- nut
- alkali liquor
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Abstract
本发明提供了一种无生物碱/低生物碱槟榔及其制备方法,所述无生物碱/低生物碱槟榔是槟榔经过含有表面活性剂的碱液浸泡处理后得到,槟榔中槟榔碱的含量在0.02wt%以下。本发明通过碱液配合表面活性剂,能够充分浸出槟榔中具有致癌威胁的槟榔碱,同时有效除去色素和农残。保留了人体有益的微量元素、鞣质和多酚类成分并未受到影响,其生理活性和特有风味仍然保留。方法工艺简洁,设计巧妙,可操作性强,无污染,原料处理量大,生产成本低,适宜于工业化生产。
Description
技术领域
本发明涉及槟榔产品,具体涉及一种无生物碱/低生物碱槟榔及其制备方法。
背景技术
槟榔,别名槟榔子、大腹子、宾门、橄榄子、青仔、槟榔玉、榔玉,是单子叶植物纲、初生目、棕榈科、槟榔属常绿乔木植物槟榔(Areca catechu L.)的成熟果实。槟榔原产于马来西亚,亚洲热带地区广泛栽培。中国的槟榔种植主要分布在云南、海南及台湾等热带地区。
槟榔是一种重要的中药材。传统医学认为,槟榔具有“杀虫,破积,降气行滞,行水化湿”的功效,曾被用来治疗绦虫、钩虫、蛔虫、绕虫、姜片虫等寄生虫感染。据医术记载,槟榔的主治功能还有:“治泻痢后重,心腹诸痛,大小便气秘,痰气喘急。疗诸疟,御瘴疠”、“主腹胀,生捣末服,利水谷。敷疮,生肌肉止痛。烧为灰,主口吻白疮”、“除一切风,下一切气,通关节,利九窍,补五劳七伤,健脾调中,除烦,破癥结,下五膈气”。
槟榔中有很多种天然活性成分。研究发现,槟榔中的主要活性成分有多酚、鞣质、多糖、脂肪酸、粗纤维、生物碱、花青素、原花青素、槟榔红色素、皂苷、氨基酸、微量元素等等。
其中,槟榔果中的各种生物碱是槟榔特有的活性成分,含量约0.3%~0.6%。槟榔中的生物碱主要是槟榔碱,其次是槟榔次碱,此外还有去甲基槟榔碱、去甲基槟榔次碱、异去甲基槟榔次碱、槟榔副碱和高槟榔碱等,这些生物碱都与鞣酸结合存在。
如今槟榔的用途已经不局限于药用,各种品牌的食用槟榔遍地开花,食用槟榔风靡湖南、台湾等省。据资料显示,我国槟榔产业近年来发展迅速,产值已经超过400亿元,其中湖南和海南两省是我国槟榔产业的主要市场,市场份额占比超过80%。
我国台湾、海南、广西等槟榔原产地都有嚼槟榔的习俗,但在湖南人面前,他们通通相形见绌,湖南人嚼槟榔的比例达到38.42%,其中30至40岁人群更高达50.36%。槟榔在上述地方的广泛食用,使嚼槟榔早已成为当地的一种文化,但是这已经成为了一种潜在的“致命”食品文化。
医学界认为经常嚼食槟榔会造成口腔溃疡、牙龈退变、黏膜下纤维化,进而导致口腔癌变,医学研究发现咀嚼槟榔令口腔癌的风险上升8.4~9.9倍,槟榔果中的槟榔碱具有潜在的致癌性。美国和日本曾用槟榔提取物进行实验,发现会导致鼠类癌变。医学界已发现槟榔与咽癌、喉癌、食道癌等有明显相关。
然而目前国家并未颁布食用槟榔国标,对槟榔生物碱的含量做出限定;湖南省出台的食用槟榔地方标准,同样没有槟榔碱的相关质量指标。
除槟榔碱外,槟榔的种植到采收过程中,易发生叶斑病、叶枯病、炭疽病、疫病、果穗枯萎病、叶细菌性条斑病、芽腐病、黄化病等病害,还有红脉穗螟、叶蝉、蚜虫、粉虱,蚧壳虫、红蜘蛛、椰心叶甲等虫害。因此各种农药的大量使用,导致了槟榔果中的农残较高。普通食用槟榔加工过程中,通过简单的杀青处理,无法将农残彻底去除。
黄曲霉毒素是由黄曲霉、寄生曲霉和模式曲霉等真菌产生的次级代谢产物,结构上是一类二氢呋喃香豆素的衍生物,被世界卫生组织癌症研究机构划定为I类致癌物,其毒性远高于氰化物、碘化物和有机农药,是目前世界上已知致癌能力最强的致癌物质之一。黄曲霉毒素常见于花生、谷物和中药材等植物源性农副产品中,槟榔干果亦是一类极易被黄曲霉毒素污染的产品。《中国药典》和《食品安全国家标准》分别对药用槟榔和食用槟榔的黄曲霉毒素残留限量标准进行了明确。但是近几年,陆续有新闻公开报道,个别企业或品牌旗下的食用、药用槟榔抽检出黄曲霉毒素超标。
CN200910005023.0公开了超声波辅助法从槟榔中同时提取槟榔生物碱和色素的方法,是以槟榔果实为原料,经前处理、干燥、粉碎得到槟榔粉末,再经氨水和无水***混合超声提取得到浸膏,最后分别用氯仿萃取和含盐酸的乙醇超声提取,最终得到槟榔生物碱和槟榔色素。由于氨水和无水***无法混溶且无法均相融合,因此该方法无法充分、彻底的将生物碱浸出;酸性乙醇虽然可以将槟榔色素部分浸出,但是,酸性乙醇同样会将槟榔中的其它活性成分——例如:多酚、氨基酸、皂苷等——一同浸出。此外,该方法中的原料已被粉碎,经过工艺处理之后的提取渣无任何实用价值。
CN200810213409.6公开了一种低槟榔碱含量的绿色槟榔干果的加工方法,是以槟榔果为原料,经清洗、切片、用醋酸锌、柠檬酸和山梨酸甲的混合溶液浸泡、鼓风干燥等步骤,得到成品。该方法不仅无法针对性去除槟榔碱,且对槟榔碱的去除效果非常有限。
CN201410677814.9公开了一种槟榔休闲食品的制备方法,其包括高温高压蒸煮以及超声波预处理、卤制、烘制及上表等步骤。其实采用高压蒸煮和超声预处理工艺,声称能够显著降低槟榔碱等致癌物质的含量。但是一方面,高温高压的环境实际是对槟榔中各活性成分可能发生一些变化,降低口感;另一方面,基于本领域的常识,采用上述手段并不可能对槟榔内部的槟榔生物碱去除干净,虽然其声称槟榔的去除率达到了97%,但是可能只是槟榔表层的槟榔碱,其内部的槟榔碱并没有有效除去。
目前亟需一种工艺简洁、设备要求低、安全环保、原料处理量大、生产成本低,且适宜于工业化生产的无生物碱/低生物碱槟榔及制备方法,不但可以去除生物碱、农残等致癌物,还可以去除对口腔健康不利的其它有害成分。
发明内容
为了解决现有技术中的槟榔产品,生物碱含量较高,或者农残含量较高,会对食用者产生严重的健康隐患和危害,在目前市场缺乏槟榔的生物碱和农残含量标准的情况下,本发明提供了一种无生物碱/低生物碱槟榔。
本发明解决其技术问题所采用的技术方案如下:
一种无生物碱/低生物碱槟榔,其是槟榔经过含有表面活性剂的碱液浸泡处理后得到,处理后的槟榔中槟榔碱的含量在0.02wt%以下。
优选地,处理后的槟榔中槟榔碱的含量在0.01wt%以下,更最优选在0.005wt%以下。
所述碱液为氢氧化钠、氢氧化钙、氢氧化钾、碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾的水溶液,碱液的pH为11-13。
所述碱液中表面活性剂的浓度为0.1-0.5g/L,优选为0.15-0.2g/L。往碱液中加入表面活性剂的目的,是增强碱液的渗透能力,使碱液充分发挥作用。
所述的表面活性剂为食品级表面活性剂,包括但不限于卵磷脂、大豆磷脂、甘油单硬脂酸酯、甘油二硬脂酸酯、蔗糖脂肪酸酯、硬酯酰乳酸钙、聚甘油脂肪酯、蔗糖甘油脂肪酸酯。优选为磷酯类表面活性剂(卵磷脂、大豆磷脂)和脂肪酸类表面活性剂(甘油单硬脂酸酯、甘油二硬脂酸酯、蔗糖脂肪酸酯、硬酯酰乳酸钙、聚甘油脂肪酯、蔗糖甘油脂肪酸酯)按照质量比3-5:1的复配;更优选为大豆磷脂和甘油二硬脂酸酯按照质量比3-5:1的复配。
一种无生物碱/低生物碱槟榔的制备方法,包括以下步骤:
(1)选果:挑选槟榔鲜果或干果作为原料;
(2)碱液浸泡:将步骤(1)中的槟榔用含有表面活性剂的碱液浸泡;
(3)清洗:将步骤(2)中的槟榔从碱液中捞出,水洗至中性,干燥;
(4)提取:将步骤(3)沥干水分的槟榔用混合溶剂提取,过滤除去溶剂后,用水蒸汽将槟榔中残留的溶剂蒸馏干净,干燥,得无生物碱/低生物碱槟榔。
优选地,所述无生物碱是指生物碱未检出,所述低生物碱是指槟榔中槟榔碱的含量在0.02wt%以下,更优选在0.01wt%以下,最优选在0.005wt%以下。
优选地,步骤(1)中,槟榔鲜果或干果挑选无腐烂、无病斑、无虫害的槟榔。
优选的,步骤(2)中,所述的碱液为氢氧化钠、氢氧化钙、氢氧化钾、碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾的水溶液,碱液的pH为11-13;(当碱为氢氧化钠,氢氧化钾时,碱液的浓度为0.1-0.3wt%,当碱为碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾,碱液的质量浓度为4-10wt%。)所述碱液的体积用量为槟榔果原料重量的3~10倍(L/kg)。使用碱液浸泡的目的,一是将槟榔原料中原有的、与鞣酸紧密结合的生物碱转变为游离态的生物碱,便于后续步骤将其浸出;二是将槟榔原料中的水溶性色素破坏并浸出;三是破坏并去除槟榔原料中可能存在的黄曲霉毒素。若碱液的浓度过低或用量过少,都将无法充分的达到上述目的;若碱液的浓度过高或用量过多,不但会造成能源和物料的浪费,还会导致槟榔中的多酚、多糖和氨基酸等有益成分损失,从而降低槟榔的食用或药用价值。
优选的,步骤(2)中,所述的表面活性剂为食品级表面活性剂,包括但不限于卵磷脂、大豆磷脂、甘油单硬脂酸酯、甘油二硬脂酸酯、蔗糖脂肪酸酯、硬酯酰乳酸钙、聚甘油脂肪酯、蔗糖甘油脂肪酸酯。优选为磷酯类表面活性剂(卵磷脂、大豆磷脂)和脂肪酸类表面活性剂(甘油单硬脂酸酯、甘油二硬脂酸酯、蔗糖脂肪酸酯、硬酯酰乳酸钙、聚甘油脂肪酯、蔗糖甘油脂肪酸酯)按照质量比3-5:1的复配;更优选为大豆磷脂和甘油二硬脂酸酯按照质量比3-5:1的复配。
往碱液中加入表面活性剂的目的,是增强碱液的渗透能力,使碱液充分发挥作用。
优选的,步骤(2)中,所述浸泡的时间为24~48小时。
优选的,步骤(4)中,所述的混合溶剂为6#溶剂油、120#溶剂油、石油醚、***、环己烷、正己烷或庚烷中的一种或多种溶剂与乙酸乙酯的混合溶剂,其中,6#溶剂油、120#溶剂油、石油醚、***、环己烷、正己烷和庚烷中的至少一种与乙酸乙酯的体积比为5~15:1,优选7-9:1。所述混合溶剂的用量为槟榔果原料重量的5~20倍(L/kg),优选为10-16倍(L/kg)。使用混合溶剂提取的目的,一是将生物碱(已被碱分解为游离态)浸出,二是将脂溶性的色素浸出,三是将槟榔中的农残浸出。
优选的,步骤(4)中,所述的提取方式包括但不限于回流提取、逆流提取、搅拌提取、超声提取、微波辅助提取、渗漉提取、萃取。
本发明的原理是:
含有表面活性剂的碱液,配合表面活性剂,即可以将槟榔生物碱转变为游离态,又可以除去水溶性色素,还可以将黄曲霉毒素分解、破坏;含有乙酸乙酯的混合溶剂不但具有良好的渗透性,还可以将脂溶性色素、农残、游离出的生物碱充分浸出从而除去,一举多得,可以有效除去槟榔产品中的生物碱、色素和农残。同时,碱液和混合溶剂都不会对槟榔原料中的鞣质和多酚造成实质性的影响,鞣质和多酚最大程度的得以保留。
本发明方法的有益效果如下:
一、本发明方法提供了一种可以有效去除槟榔致癌物—槟榔生物碱的全新方法,获得的槟榔不但无生物碱(或低生物碱),而且槟榔果中可能存在的另外两类危害人类健康的成分——农残和黄曲霉毒素——也能够有效去除;此外,咀嚼槟榔过程中造成牙齿变黑、变黄或变红的槟榔色素也得以基本去除。
二、本发明方法中,槟榔果中的多种有害成分去除的同时,不良的口感(苦味、涩味)同样得以去除;槟榔中对人体有益的微量元素、鞣质和多酚类成分并未受到影响,其生理活性和特有风味仍然保留。
三、本发明方法工艺简洁,设计巧妙,可操作性强,设备要求低,不使用有毒有害化工溶剂,安全环保,无污染,原料处理量大,生产成本低,适宜于工业化生产。
四、本发明方法混合溶剂提取步骤所得的混合溶剂提取液,经层析硅胶、层析氧化铝或活性炭等吸附,除去农残和色素之后,再浓缩、挥干溶剂,可得到重要的副产品——槟榔生物碱。如此,对各种槟榔生物碱的单体分离、药理作用分析研究、医学应用等都具有重要的意义。本方法获得的无生物碱/低生物碱槟榔,可应用于食用槟榔、药用槟榔和保健槟榔等。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的槟榔鲜果或干果均购于海南(其中,槟榔干果中生物碱的总含量为0.53%;天然色素的含量1.07%;主要的农残项目及含量如下:五氯硝基苯4.9mg/kg、六六六4.4mg/kg、毒死蜱4.0mg/kg、吡虫啉3.5mg/kg、啶虫脒5.1mg/kg、氯氰菊酯6.9mg/kg、溴氰菊酯8.5mg/kg、多菌灵7.2mg/kg、苯醚甲环唑9.3mg/kg、烯啶虫胺11.3mg/kg);本发明实施例所使用的化学试剂,如无特殊说明,均通过常规商业途径获得。
本发明实施例中,采用高效液相色谱(HPLC)外标法检测槟榔生物碱(包括:槟榔碱、槟榔次碱、去甲基槟榔碱、去甲基槟榔次碱、异去甲基槟榔次碱、槟榔副碱和高槟榔碱)的含量。HPLC的样品是将槟榔粉碎后,用50重量倍的甲醇进行超声提取,离心分离,取上清液进行上样检测。HPLC为Agilent100高效液相色谱仪,流动相甲醇:水6:4。
采用紫外分光光度法检测槟榔天然色素的含量,采用气质联用法(GC-MS)检测农残的含量,采用高效液相色谱法检测黄曲霉毒素的含量。
实施例1
(1)选果:挑选50kg无腐烂、无病斑、无虫害的槟榔干果作为原料,切片,剔仁;
(2)碱液浸泡:将槟榔用300L碱液,碱液为质量百分比浓度为6%的碳酸钠水溶液,碱液中含有卵磷脂50g,浸泡24小时;
(3)清洗:将槟榔从碱液中捞出,用纯水淋洗至中性,沥干或烘干水分;
(4)混合溶剂提取:将步骤(3)沥干水分的槟榔用混合溶剂(6#溶剂油:乙酸乙酯=9:1,V/V)回流提取两次。第一次回流提取混合溶剂的用量为800L,回流提取的时间为4小时;第二次回流提取混合溶剂的用量为600L,回流提取的时间为3小时。回流提取结束,过滤除去溶剂后,用水蒸汽将槟榔中残留的溶剂蒸馏干净,干燥,得到低生物碱槟榔。
经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱的含量为0.0051%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0016%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例2
其他条件和实施例1相同,区别在于步骤(2)中,卵磷脂替换为相同质量的大豆磷脂。
经高效液相色谱(HPLC)外标法检测,本实施例所得低生物碱槟榔中槟榔碱的含量为0.0068%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0019%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例3
(1)选果:挑选50kg无腐烂、无病斑、无虫害的槟榔鲜果作为原料,切片,剔仁;
(2)碱液浸泡:将槟榔用300L碱液,碱液为质量百分比浓度为5%的碳酸氢钠水溶液,碱液中含有甘油二硬脂酸酯50g,浸泡24小时;
(3)清洗:将槟榔从碱液中捞出,用纯水淋洗至中性,烘干水分;
(4)混合溶剂提取:将步骤(3)沥干水分的槟榔用混合溶剂(6#溶剂油:乙酸乙酯=8:1,V/V)超声提取两次。第一次超声提取混合溶剂的用量为500L,超声提取的时间为4小时;第二次超声提取混合溶剂的用量为300L,超声提取的时间为4小时。超声提取结束,过滤除去溶剂后,用水蒸汽将槟榔中残留的溶剂蒸馏干净,干燥,得低生物碱槟榔。
经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱的含量为0.0153%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0057%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例4
其他条件和实施例1相同,区别在于步骤(2)中,卵磷脂的用量改为30g。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱的含量为0.0124%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0076%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例5
其他条件和实施例1相同,区别在于步骤(2)中,卵磷脂的用量改为60g。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱的含量为0.0046%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0015%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例6
(1)选果:挑选50kg无腐烂、无病斑、无虫害的槟榔干果作为原料,切片,剔仁;
(2)碱液浸泡:将槟榔用300L碱液,碱液为质量百分比浓度为0.2%的氢氧化钠水溶液,碱液中含有大豆磷脂37.5g,甘油二硬脂酸酯12.5g,浸泡24小时;
(3)清洗:将槟榔从碱液中捞出,用纯水淋洗至中性,沥干或烘干水分;
(4)混合溶剂提取:将步骤(3)沥干水分的槟榔用混合溶剂(120#溶剂油:乙酸乙酯=7:1,V/V)回流提取两次。第一次回流提取混合溶剂的用量为900L,回流提取的时间为4小时;第二次回流提取混合溶剂的用量为800L,回流提取的时间为3小时。回流提取结束,过滤除去溶剂后,用水蒸汽将槟榔中残留的溶剂蒸馏干净,干燥,得无生物碱槟榔。
经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中未检出槟榔碱;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0023%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例7
其他条件和实施例6相同,区别在于步骤(2)中,碱液中含有大豆磷脂41.5g,甘油二硬脂酸酯8.5g。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱含量为0.0016%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0021%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例8
其他条件和实施例6相同,区别在于步骤(2)中,碱液中含有大豆磷脂25g,甘油二硬脂酸酯25g。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱含量为0.0037%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0026%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例9
其他条件和实施例6相同,区别在于步骤(2)中,碱液中含有大豆磷脂45g,甘油二硬脂酸酯5g。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱含量为0.0042%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0019%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例10
其他条件和实施例6相同,区别在于步骤(2)中,大豆磷脂替换为等质量的卵磷脂。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱含量为0.0018%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0025%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
实施例9
其他条件和实施例6相同,区别在于步骤(2)中,甘油二硬脂酸酯替换为等质量的蔗糖脂肪酸酯。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱含量为0.0027%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0022%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
通过上述实施例,可以发现,表面活性剂的存在,有利于帮助槟榔中生物碱的浸出;同时,采用磷酯类和脂肪酸类复配的表面活性剂,配合碱液,更有利于槟榔中的生物碱的浸出。此外,单独采用卵磷脂作为表面活性剂,对生物碱的浸出效率优于大豆磷脂,但大豆磷脂和脂肪酸类复配的表面活性剂更有利于生物碱的浸出。
对比例1
其他条件和实施例1相同,区别在于步骤(2)中,不加入卵磷脂。经高效液相色谱(HPLC)外标法检测,本实施例所得槟榔中槟榔碱的含量为0.0952%;经紫外分光光度法检测,本实施例所得槟榔中槟榔天然色素的含量为0.0057%;经气质联用法(GC-MS)检测,本实施例所得槟榔中600项农残均无检出;经高效液相色谱法检测,本实施例所得槟榔中各种黄曲霉毒素均无检出。
上述详细说明是针对本发明其中之一可行实施例的具体说明,该实施例并非用以限制本发明的专利范围,凡未脱离本发明所为的等效实施或变更,均应包含于本发明技术方案的范围内。
Claims (5)
1.一种无生物碱或低生物碱槟榔的制备方法,包括以下步骤:
(1)选果:挑选槟榔鲜果或干果作为原料;
(2)碱液浸泡:将步骤(1)中的槟榔用含有表面活性剂的碱液浸泡;所述的碱液为氢氧化钠、氢氧化钙、氢氧化钾、碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾的水溶液,碱液的pH为11-13;所述碱液的用量为槟榔果原料重量的3~10倍,单位L/kg;所述表面活性剂为大豆磷脂和甘油二硬脂酸酯按照质量比3-5:1的复配;所述碱液中表面活性剂的浓度为0.15-0.2g/L;
(3)清洗:将步骤(2)中的槟榔从碱液中捞出,水洗至中性,干燥;
(4)提取:将步骤(3)沥干水分的槟榔用混合溶剂提取,过滤除去溶剂后,用水蒸气将槟榔中残留的溶剂蒸馏干净,干燥,得无生物碱或低生物碱槟榔,其槟榔碱的含量在0.005wt%以下。
2.根据权利要求1所述的制备方法,其特征在于,步骤(2)中,所述浸泡的时间为24~48小时。
3.根据权利要求1所述的制备方法,其特征在于,步骤(4)中,所述的混合溶剂为6#溶剂油、120#溶剂油、石油醚、***、环己烷、正己烷或庚烷中的一种或多种溶剂与乙酸乙酯的混合溶剂;所述混合溶剂的用量为槟榔果原料重量的5~20倍,单位L/kg。
4.根据权利要求3所述的制备方法,其特征在于,6#溶剂油、120#溶剂油、石油醚、***、环己烷、正己烷和庚烷中的至少一种与乙酸乙酯的体积比为5-15:1。
5.根据权利要求4所述的制备方法,其特征在于,6#溶剂油、120#溶剂油、石油醚、***、环己烷、正己烷和庚烷中的至少一种与乙酸乙酯的体积比为7-9:1。
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