CN113383892A - Preparation method and application of dried leaves of oriental blueberry - Google Patents
Preparation method and application of dried leaves of oriental blueberry Download PDFInfo
- Publication number
- CN113383892A CN113383892A CN202110739921.XA CN202110739921A CN113383892A CN 113383892 A CN113383892 A CN 113383892A CN 202110739921 A CN202110739921 A CN 202110739921A CN 113383892 A CN113383892 A CN 113383892A
- Authority
- CN
- China
- Prior art keywords
- leaves
- vaccinium bracteatum
- oriental blueberry
- vaccinium
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 56
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 56
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 56
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000287839 Vaccinium bracteatum Species 0.000 claims abstract description 55
- 235000005480 Vaccinium bracteatum Nutrition 0.000 claims abstract description 55
- 238000004043 dyeing Methods 0.000 claims abstract description 29
- 102000030523 Catechol oxidase Human genes 0.000 claims abstract description 28
- 108010031396 Catechol oxidase Proteins 0.000 claims abstract description 28
- 229930182470 glycoside Natural products 0.000 claims abstract description 26
- 150000002338 glycosides Chemical class 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 102000003425 Tyrosinase Human genes 0.000 claims description 11
- 108060008724 Tyrosinase Proteins 0.000 claims description 11
- 241000736767 Vaccinium Species 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 18
- 102000004190 Enzymes Human genes 0.000 description 17
- 108090000790 Enzymes Proteins 0.000 description 17
- 229940088598 enzyme Drugs 0.000 description 17
- 239000000243 solution Substances 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 13
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- 241000209094 Oryza Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 102000006995 beta-Glucosidase Human genes 0.000 description 10
- 108010047754 beta-Glucosidase Proteins 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 238000011160 research Methods 0.000 description 7
- 230000007246 mechanism Effects 0.000 description 5
- WJPRKOJNQIZCGY-OZOLURDPSA-N (1S,4aS,7R,7aS)-7-hydroxy-7-[[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxymethyl]-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4a,7a-dihydro-1H-cyclopenta[c]pyran-4-carboxylic acid Chemical compound OC[C@H]1O[C@@H](O[C@@H]2OC=C([C@H]3C=C[C@](O)(COC(=O)\C=C\c4ccc(O)cc4)[C@@H]23)C(O)=O)[C@H](O)[C@@H](O)[C@@H]1O WJPRKOJNQIZCGY-OZOLURDPSA-N 0.000 description 4
- WJPRKOJNQIZCGY-UHFFFAOYSA-N Andromedoside Natural products OC1C(O)C(O)C(CO)OC1OC1C2C(O)(COC(=O)C=CC=3C=CC(O)=CC=3)C=CC2C(C(O)=O)=CO1 WJPRKOJNQIZCGY-UHFFFAOYSA-N 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 235000012511 Vaccinium Nutrition 0.000 description 4
- WJPRKOJNQIZCGY-AEDJGCSLSA-N Vaccinoside Natural products O=C(OC[C@@]1(O)[C@H]2[C@@H](O[C@H]3[C@@H](O)[C@H](O)[C@H](O)[C@@H](CO)O3)OC=C(C(=O)O)[C@@H]2C=C1)/C=C/c1ccc(O)cc1 WJPRKOJNQIZCGY-AEDJGCSLSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 4
- IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 4-nitrophenyl alpha-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC1=CC=C([N+]([O-])=O)C=C1 IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000003197 catalytic effect Effects 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000975 dye Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000251953 Agaricus brunnescens Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241000146029 Lindera aggregata Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000010186 staining Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 240000007440 Agaricus campestris Species 0.000 description 1
- 235000004570 Agaricus campestris Nutrition 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010029541 Laccase Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- MRDRXKCKIMVUHN-BZNQNGANSA-N [(2r,3s,4s,5r,6r)-3,4,5,6-tetrahydroxyoxan-2-yl]methyl benzoate Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@@H]1COC(=O)C1=CC=CC=C1 MRDRXKCKIMVUHN-BZNQNGANSA-N 0.000 description 1
- WEVYAHXRMPXWCK-UHFFFAOYSA-N acetonitrile Substances CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000118 hair dye Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of dried vaccinium bracteatum leaves, which comprises the steps of selecting fresh vaccinium bracteatum leaves as raw materials, drying in the shade, and drying at 15-50 ℃ to obtain the dried vaccinium bracteatum leaves, wherein the vaccinium bracteatum leaves contain vaccinium bracteatum glycoside of not less than 3.0 mg/g; adding 5-20 times of water into the obtained Oriental blueberry leaf, adding appropriate amount of polyphenol oxidase and edible material containing protein, soaking at room temperature for 0.5-6 hr, reacting at 30-55 deg.C for 1-10 hr, heating and boiling until the edible material becomes blue-to-black cooked food, cooling, and packaging. The dried vaccinium bracteatum leaves and the application method thereof provided by the invention are from innovation and application of the traditional custom, and the preparation method has the advantages of simple and convenient operation and use method, wide popularization and application range and the like, and can be applied to the fields of protein-containing food dyeing and the like.
Description
Technical Field
The invention relates to a processing method of vaccinium bracteatum leaves, and simultaneously relates to application of the vaccinium bracteatum leaves in food dyeing, belonging to the field of food and dye.
Background
Vaccinium bracteatum Thunb (also known as Vaccinium bracteatum Thunb) is also called Nanzhu and Shushu, belongs to evergreen shrub of Vaccinium of Ericaceae, is widely distributed in south area of Changjiang river in China, and is eaten by steaming and cooking Vaccinium bracteatum leaf juice in folk conventional custom. The fresh leaves of oriental blueberry are a natural black food coloring agent, and the prepared oriental blueberry rice is bright in luster and has special attractive fragrance. The dried leaves of oriental blueberry lose the effect of dying rice, but can also be used as a traditional Chinese medicine, and the recorded book of Ben Cao gang mu of Ming Li Shizhen records that the dried leaves have bitter, even and non-toxic flavor, are mainly used for relieving diarrhea and removing sleep, strengthening tendons and benefiting strength, being taken for a long time, being light and long-lasting, causing no hunger and whitening and aging.
In recent years, a method for extracting natural melanin from oriental blueberry leaves has become a focus of attention (chenshaojun et al, a method for extracting natural melanin from oriental blueberry leaves, patent application No. CN 2005101042106; weiguohua et al, a method for producing water-soluble plant melanin, CN201110097948X), and its use in black foods and dyes is increasing (huangwanjin et al, a black food processing method containing plant melanin, CN 2006100382730; liangwei et al, a frozen drink with oriental blueberry leaf extract added and a preparation method thereof, CN 201110386973X; weiguohua et al, a natural hair dye using water-soluble plant melanin and a preparation method and a hair dyeing method thereof, CN 2011100991547). The components in the fresh leaves of oriental blueberry are more than hundreds of species, and the effective dyeing components and the dyeing mechanism in the fresh leaves of oriental blueberry are not clear; the existing oriental blueberry leaf processed products lack clear quality control components and are easy to lose efficacy in the processing and storage processes, so that the further expansion application of oriental blueberry leaf dyeing effect is influenced (Wei nationality, new ideas about oriental blueberry melanin preparation, Chinese food additives, 2011, 4: 135-.
Through a large number of researches, the Vaccinoside (vacinoside) in the vaccinium bracteatum leaves is found for the first time to be a main effective substance for dyeing (Jian Nu et al, HPLC method for measuring the vaccinium bracteatum glycoside content in the vaccinium bracteatum leaves, Shanghai J.Med., 2017, 51: 100-102), and the pigment is generated by the reaction of vaccinium bracteatum glycoside and protein and must be completed under the catalytic action of polyphenol oxidase or beta-glucosidase. The present invention has been completed by further and specifically studying the processing technology and the application method of vaccinium bracteatum leaves through the analysis of the dyeing mechanism and the quality control of the components.
Disclosure of Invention
The invention aims to provide a preparation method of dried blueberry leaves and application of the dried blueberry leaves in food dyeing, and the preparation method is characterized by comprising the following steps of:
(1) selecting fresh leaves of Vaccinium plants containing Vaccinium bracteatum glycoside, drying in the shade, and drying at 15-50 deg.C to obtain dried leaves of Vaccinium bracteatum, wherein the dried leaves of Vaccinium bracteatum contain Vaccinium bracteatum glycoside not less than 3.0 mg/g;
(2) adding 5-20 times of water into the dried vaccinium bracteatum leaves obtained in the step (1), adding a proper amount of polyphenol oxidase and edible materials containing protein, soaking for 0.5-6 hours at room temperature, reacting for 1-10 hours at 30-55 ℃, heating and boiling until the edible materials become dyed cooked food, cooling, and packaging.
The oriental blueberry trunk and leaves contain oriental blueberry glycoside not less than 3.0 mg/g. The preparation method of the oriental blueberry trunk leaves comprises the following steps: selecting fresh leaves of Vaccinium plant containing Vaccinium bracteatum glycoside, drying in the shade, and drying at 15-50 deg.C. In the process steps of the preparation method of the vaccinium trunk leaves, the vaccinium plants can be selected after the content (calculated according to dry products) of the vaccinium glycosides in the vaccinium plants is detected to meet the requirement by adopting a high performance liquid chromatography according to the requirement, and the content of the vaccinium glycosides in the fresh leaves is not lower than 6 mg/g; among them, vaccinium bracteatum leaves with high content are preferred. In order to ensure that the vaccinium bracteatum glycosides are not degraded and inactivated, and simultaneously avoid the high-cost process of low-temperature freeze drying, the fresh vaccinium bracteatum leaves are preferably dried at a room temperature range of 18-30 ℃. The water content of the oriental blueberry leaf product is preferably controlled below 6%.
The invention also aims to provide the application of the dried leaves of the oriental blueberry in food dyeing. Characterized in that the polyphenol oxidase (PPO) in the step (2) is preferably selected from blueberry leaves containing polyphenol oxidase or tyrosinase. The fresh leaves of oriental blueberry and the trunks and leaves of oriental blueberry prepared by the invention are rich in polyphenol oxidase, can be used as endogenous enzyme, and the dosage is not less than 30U/mg according to the content of oriental blueberry glycoside. The tyrosinase is preferably tyrosinase derived from mushroom, and the dosage is not less than 100U/mg based on the content of the vacciniin. The edible material in step (2) contains protein, and may include conventional edible protein of plant, animal, microorganism, etc., such as rice, soybean, etc. of plant origin, meat product of animal origin, etc. The cooked food dyed in the step (2) is blue to black
The content of the invention is completed by a large amount of experimental research. In the early stage, based on the discovery that the main active component for dyeing is the vaccinium bracteatum glycoside, further intensive research discovers that the component can be blue to black after reacting with protein, polypeptide and amino acid, and particularly, certain specific polyphenol oxidase is an effective catalyst for the color development reaction and has the specificity of catalytic reaction. On the basis of the discovery of the reaction mechanism innovation, the invention is completed through further systematic research. The dried vaccinium bracteatum leaves and the application method thereof provided by the invention are derived from the innovative application of the traditional custom, have the remarkable advantages of simple and convenient operation and use, wide popularization and application range and the like, and can be applied to the fields of food dyeing containing protein and the like. The following specific examples are given for illustration.
Detailed Description
The vaccinium bracteatum leaves and the extract thereof are prepared by the method shown in the following examples, and the related method is a technical means which can be mastered and applied by a person skilled in the art. The following examples are not to be construed as limiting the claims of the invention in any way.
Example 1: preparation method of dried leaves of oriental blueberry
Oriental blueberry fresh leaves (WF, Lot 20190401) were provided by Wujingzhu specialty Co., Ltd, and identified as leaves of Oriental blueberry (Vaccinium bracteatum Thunb). The fresh leaves of the batch contain 14.62mg/g of vaccinoside (calculated on dry basis) through liquid phase analysis. The PPO activity in fresh leaves is measured to be 203U/g, and the beta-glucosidase activity is measured to be 524U/g (calculated according to dry products).
(1) Preparation of dried blueberry leaf (WD-1): selecting fresh leaves of Oriental blueberry, drying in the shade for 1-3 days, and drying at 15-50 deg.C to obtain dried leaves of Oriental blueberry, wherein the water content of the final product is controlled to be less than 6%. Through detection and analysis, the content range of the vaccinium bracteatum glycosides in the trunk leaves of the lindera aggregate is 5.17mg/g (calculated according to dry products), the PPO activity is averagely 121U/g, and the beta-glucosidase activity is averagely 143U/g. The higher temperature reduces the activity of the blueberry glycoside and the enzyme, and the more suitable drying temperature is 18-30 ℃ room temperature drying.
(2) Preparation of Oriental blueberry Stem leaf (WD-2, conventional control): selecting fresh leaves of Oriental blueberry, drying in the shade for 3 days, and drying in the sun to obtain dried leaves of Oriental blueberry, wherein the water content of the final product is controlled to be less than 10%. Through detection and analysis, the average content of the vaccinoside in the trunk leaves of the WD-2 lindera aggregate is 2.13mg/g (calculated on dry products), and the activities of PPO and beta-glucosidase are both less than 20U/g of medicinal materials.
In this example, the method for detecting the index component of the sample is as follows:
(1) determining the content of vaccinoside in vaccinium bracteatum leaves: adopting an Agilent 1100 high performance liquid chromatograph; a DAD detector for detecting the wavelength of 320 nm; column Cosmosil PAQ-C18(4.6 mm. times.250 mm, 5 μm); performing gradient elution on a mobile phase of 0.3% acetic acid solution (A) -acetonitrile (B) for 0-25 min, wherein the content of the mobile phase is 15% B → 35% B; the flow rate is 1.0mL min < -1 >, and the column temperature is 35 ℃; the injection volume was 20. mu.L. The blueberry glycoside control and the sample are dissolved by 50% methanol in an ultrasonic manner. Taking the vaccinium bracteatum glycosides as a reference substance, and determining the content of the vaccinium bracteatum glycosides in the vaccinium bracteatum leaf sample. The retention time of the vaccinium bracteatum glycoside is 13.5 minutes.
(2) Measuring the content of PPO in vaccinium bracteatum leaves: preparing catechol solution (0.04M) with PBS buffer (pH 6.0), collecting 3mL catechol solution (0.04M), adding 1mL folium Vaccinii Bracteati extract (equivalent to 0.1g of folium Vaccinii Bracteati medicinal material on a dry basis), reacting in 50 deg.C water bath for 30min, measuring its absorbance at 400nm, and processing blank control solution with 3mL PBS buffer (pH 6.0) and 1mL folium Vaccinii Bracteati extract in the same manner.
(3) Measuring the content of beta-glucosidase in vaccinium bracteatum leaves: preparing p-NPG solution (40mM) with PBS buffer solution (pH 6.0), mixing 1mL of p-NPG solution (40mM) with 1mL of vaccinium bracteatum thunb leaf extract, reacting in 50 deg.C water bath for 30min, adding 2.5mL of sodium carbonate solution (1M) to terminate the reaction, measuring its absorbance at 400nm, mixing blank control solution with 1mL of vaccinium bracteatum leaf extract and 2.5mL of sodium carbonate solution (1M) for 30min to inhibit enzyme, adding 1mL of p-NPG solution (40mM) to measure its absorbance at 400 nm.
The unit of the enzyme activity of the PPO and the beta-glucosidase is defined as follows: the increase in absorbance per minute of 0.001 is one unit of enzyme activity. Calculating the formula:
enzyme activity (U/mL) ═ OD/(0.001 Xt. times.v)
Wherein t represents the reaction time (min), and v represents the volume (mL) of the vaccinium bracteatum leaf extract.
Example 2: application of dried vaccinium bracteatum leaves in food dyeing
In order to determine the application method of the oriental blueberry dry leaves prepared in example 1, the invention further researches and establishes the enzymatic dyeing method of the product on the basis of the enzymatic dyeing reaction mechanism research of the oriental blueberry glycoside and the rice protein under the PPO effect.
(1) Dyeing detection method
Weighing 2g of the WF fresh leaves, WD-1 dry leaves and WD-2 control dry leaves of example 1 respectively, placing the weighed samples in a test tube, adding 20ml of water and 3g of rice, adding a proper amount of enzyme reagent, soaking at room temperature for 1h, reacting at 50 ℃ for 2h, heating and boiling for 30min, cooling, and observing the color change of the cooked rice.
(2) Comparison of dyeing effect of Oriental blueberry leaf with enzyme
When no enzyme reagent is added, the rice can be dyed black by WF fresh leaves and WD-1 dry leaves. WD-2 alone only stained rice in a pale yellow-green color, and it was presumed that the sample was not stained due to lack of the relevant enzyme-catalyzed reaction.
WD-2 enzymatic reaction staining effect examination: taking 3g of rice, adding 20mL of WD-2 vaccinium bracteatum thunb leaf extract (equivalent to 2.0g of WD-2 medicinal material), respectively adding 4.7mg of tyrosinase (1710U; Shanghai Alantin Biotechnology Co., Ltd., lot No. D2121359, 364U/mg), or 5.8mg of beta-glucosidase (4710; Shanghai Yuan leaf Biotechnology Co., Ltd., lot No. R23A10Y85885, 812.4U/mg), or 1g of WF fresh leaf powder (PPO vitality is 203U/g medicinal material, calculated by dry product) or 1g of WD-1 dry leaf powder (PPO vitality is 121U/g medicinal material, calculated by dry product), soaking at room temperature for 1h, reacting at 50 ℃ for 6h, boiling for 30min, cooling, and observing the color change. Under the four reaction conditions, WD-2 enzyme can dye rice to be blue to black, which proves that the dyeing reaction needs the catalytic action of PPO enzyme or beta-glucosidase; endogenous enzymes (from WF and WD-1) or exogenous enzymes are effective, but the enzyme activity unit of beta-glucosidase needs to be higher, and the thermal stability of the enzyme is poor.
Through further dose-effect relationship examination, the dosage of PPO is calculated according to the content of vaccinium bracteatum glycosides, and PPO in vaccinium bracteatum stem leaves WD-1 is not lower than 30U/mg; tyrosinase derived from mushroom (Agaricus bisporus) should be used in an amount of not less than 100U/mg. The amount of water required by the reaction is preferably 5-20 times of the amount of water added according to the mass of the dried leaves of the oriental blueberry.
(3) Comparison of enzyme Selectivity
WD-2 was selected and the selectivity of the exogenous enzyme was tested. The research result shows that:
for PPO, PPO from potato, tea or laccase has no dyeing effect; tyrosinase derived from Agaricus campestris (Agaricus bisporus) is selected effectively.
Has catalytic reaction effect on beta-glucosidase. Beta-cellulase is not effective when used.
(4) Comparison of reaction conditions for tyrosinase
Selecting tyrosinase to investigate the reaction condition. The result shows that the enzyme can react in the water solution at the proper temperature of 30-55 ℃ for 1-10 hours.
(5) Selective investigation of edible materials
WD-2 and tyrosinase are selected for carrying out selective investigation on reaction substrates. The results indicate that the reaction substrate can be most common amino acids, as well as common polypeptides and proteins, and the reaction product is typically blue to black. The reaction mechanism is presumed that the reaction product is blue to black when the vaccinium bracteatum glycoside and the protein are polymerized under the catalytic action of PPO.
This staining effect, applicable to most common food materials containing proteins, for example: plant derived proteins including rice, soy flour; proteins of animal origin, including fresh meat (pigs, cattle, chickens, ducks, etc.); and the like.
In conclusion, the invention discloses a preparation method of oriental blueberry dry leaves, which comprises the steps of selecting fresh oriental blueberry leaf raw materials, drying in the shade, and drying at 15-50 ℃ to obtain oriental blueberry dry leaves, wherein oriental blueberry glycosides not less than 3.0mg/g are contained in the oriental blueberry dry leaves; adding 5-20 times of water into the obtained Oriental blueberry leaf, adding appropriate amount of polyphenol oxidase and edible material to be dyed, soaking at room temperature for 0.5-6 hr, reacting at 30-55 deg.C for 1-10 hr, heating and boiling until the edible material is dyed blue to black, cooling, and packaging. The dried vaccinium bracteatum leaves and the application method thereof provided by the invention are derived from the innovative application of the traditional custom, and the preparation method has the advantages of simple and convenient operation and use, wide popularization and application range and the like, and can be applied to the fields of food dyeing containing protein and the like.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (9)
1. A preparation method of dried blueberry leaves and application of the dried blueberry leaves in food dyeing are characterized in that: the method comprises the following steps:
(1) selecting fresh leaves of Vaccinium plants containing Vaccinium bracteatum glycoside, drying in the shade, and drying at 15-50 deg.C to obtain dried leaves of Vaccinium bracteatum, wherein the dried leaves of Vaccinium bracteatum contain Vaccinium bracteatum glycoside not less than 3.0 mg/g;
(2) adding 5-20 times of water into the dried vaccinium bracteatum leaves obtained in the step (1), adding a proper amount of polyphenol oxidase and edible materials containing protein, soaking for 0.5-6 hours at room temperature, reacting for 1-10 hours at 30-55 ℃, heating and boiling until the edible materials become dyed cooked food, cooling, and packaging.
2. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the drying in step (1) is preferably carried out at 18 to 30 ℃.
3. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the polyphenol oxidase in the step (2) is preferably selected from vaccinium bracteatum leaves containing polyphenol oxidase.
4. A method for preparing dried leaves of oriental blueberry according to claim 3 and its use in food dyeing characterized in that: the dosage of the vaccinium bracteatum leaves containing polyphenol oxidase in the step (2) is not less than 30U/mg according to the content of the vaccinium bracteatum glycoside.
5. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the polyphenol oxidase in the step (2) is preferably tyrosinase derived from mushroom.
6. A method for preparing dried leaves of Oriental blueberry, and the use thereof in food dyeing according to claim 5, characterized in that: the dosage of the tyrosinase in the step (2) is not less than 100U/mg according to the content of the vaccinium bracteatum glycoside.
7. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the edible material in the step (2) contains plant source protein.
8. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the edible material in the step (2) contains animal-derived protein.
9. A method for preparing dried leaves of oriental blueberry according to claim 1 and its use in food dyeing characterized in that: the cooked food dyed in the step (2) is blue to black.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110739921.XA CN113383892A (en) | 2021-07-01 | 2021-07-01 | Preparation method and application of dried leaves of oriental blueberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110739921.XA CN113383892A (en) | 2021-07-01 | 2021-07-01 | Preparation method and application of dried leaves of oriental blueberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113383892A true CN113383892A (en) | 2021-09-14 |
Family
ID=77624754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110739921.XA Pending CN113383892A (en) | 2021-07-01 | 2021-07-01 | Preparation method and application of dried leaves of oriental blueberry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113383892A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921111A (en) * | 2022-06-02 | 2022-08-19 | 苏州大学 | Preparation process and application of blueberry pigment |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019641A (en) * | 2006-02-14 | 2007-08-22 | 黄万金 | Process of producing black food containing plant melanin |
| CN102747105A (en) * | 2011-04-19 | 2012-10-24 | 浙江医药股份有限公司新昌制药厂 | Method for preparing water-soluble plant melanin |
| CN103408964A (en) * | 2013-08-15 | 2013-11-27 | 宜兴市红豆杉生态科技有限公司 | Method for improving extraction yield of melanin in Vaccinium bracteatum Thunb by using polyphenol oxidase and tea polyphenol |
| CN103468747A (en) * | 2013-09-27 | 2013-12-25 | 江苏九久环境科技有限公司 | Method for preparing vaccinium bracteatum thunb leaf pigment through enzymic method |
| CN107245251A (en) * | 2017-06-07 | 2017-10-13 | 苏州大学 | A kind of preparation method and application of blueberry leaf and its extract |
| CN107337934A (en) * | 2017-06-26 | 2017-11-10 | 南京味洲航空食品股份有限公司 | A kind of extracting method of vaccinium bracteatum thunb leaf pigment |
| CN108354111A (en) * | 2018-01-08 | 2018-08-03 | 浙江大学 | Natural colorant and its preparation method and application based on oriental blueberry leaf |
-
2021
- 2021-07-01 CN CN202110739921.XA patent/CN113383892A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019641A (en) * | 2006-02-14 | 2007-08-22 | 黄万金 | Process of producing black food containing plant melanin |
| CN102747105A (en) * | 2011-04-19 | 2012-10-24 | 浙江医药股份有限公司新昌制药厂 | Method for preparing water-soluble plant melanin |
| CN103408964A (en) * | 2013-08-15 | 2013-11-27 | 宜兴市红豆杉生态科技有限公司 | Method for improving extraction yield of melanin in Vaccinium bracteatum Thunb by using polyphenol oxidase and tea polyphenol |
| CN103468747A (en) * | 2013-09-27 | 2013-12-25 | 江苏九久环境科技有限公司 | Method for preparing vaccinium bracteatum thunb leaf pigment through enzymic method |
| CN107245251A (en) * | 2017-06-07 | 2017-10-13 | 苏州大学 | A kind of preparation method and application of blueberry leaf and its extract |
| CN107337934A (en) * | 2017-06-26 | 2017-11-10 | 南京味洲航空食品股份有限公司 | A kind of extracting method of vaccinium bracteatum thunb leaf pigment |
| CN108354111A (en) * | 2018-01-08 | 2018-08-03 | 浙江大学 | Natural colorant and its preparation method and application based on oriental blueberry leaf |
Non-Patent Citations (1)
| Title |
|---|
| WEIJIA LIAN等: "A novel green synthesis approach for natural bluish-violet pigments derived from water extracts of Vaccinium bracteatum Thunb. Leaves", 《INDUSTRIAL CROPS & PRODUCTS》, vol. 142, pages 1 - 10 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921111A (en) * | 2022-06-02 | 2022-08-19 | 苏州大学 | Preparation process and application of blueberry pigment |
| CN114921111B (en) * | 2022-06-02 | 2024-04-05 | 苏州大学 | Preparation process and application of black rice pigment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Esquivel | Betalains | |
| Spanos et al. | Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review | |
| Fogliano et al. | Formation of coloured Maillard reaction products in a gluten-glucose model system | |
| Hernández-Jabalera et al. | Influence of peptides–phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus | |
| Manchali et al. | Stability of betalain pigments of red beet | |
| Kammerer | Anthocyanins | |
| CN103845272B (en) | Earth-worm extractive as raw material with resisting age of skin effect and its preparation method and application | |
| KR101822752B1 (en) | Manufacturing method for enzymatic extracts of deer antlerdeer antler containing highly physiologically active ingredients of deer antler and enzymatic extracts of deer antlerdeer antler using the same | |
| TWI439292B (en) | FGF-5 blockade composition, hair growth agent and animal animal topical composition | |
| CN113383892A (en) | Preparation method and application of dried leaves of oriental blueberry | |
| Guo et al. | Qualities and antioxidant activities of lotus leaf affected by different drying methods | |
| CN108309922A (en) | One kind three spends proferment pulp cosmetic and preparation method thereof | |
| Zhao et al. | Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages | |
| CN109055273A (en) | A kind of green brick tea pile-fermentation strain composition and application | |
| JPH01179690A (en) | Production of natural blue dyestuff having clear color | |
| CN103621742B (en) | Rose tea as well as preparation method and application thereof | |
| CN110339101A (en) | A kind of fermentation of seaweed liquid magma and the preparation method and application thereof containing γ-aminobutyric acid | |
| CN102334703B (en) | Functional chestnut kernels with activities of lowering blood pressure and resisting oxidation and preparation method thereof | |
| WO2010085009A1 (en) | Method for producing black garlic fermented and matured using enzyme | |
| CN109349589A (en) | A kind of less salt rush digestion pickled material for meat products | |
| KR20080100942A (en) | Compositions for improving liver function | |
| KR100575284B1 (en) | Gardenia jasminoides Ellis blue dye and preparation method thereof | |
| WO2011016634A2 (en) | Method for producing rice wine improved by the use of paprika, and rice wine produced thereby | |
| Hu et al. | The influence of different product process on the effect ingredient content of Ningxia Lycium barbarum | |
| CN105211496B (en) | A method of removing peanut meal protein peptides pigment in the way of freeze concentration |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210914 |