CN115057947A - 一种亚麻胶的提取方法及所得亚麻胶果汁饮料 - Google Patents
一种亚麻胶的提取方法及所得亚麻胶果汁饮料 Download PDFInfo
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- CN115057947A CN115057947A CN202210521772.4A CN202210521772A CN115057947A CN 115057947 A CN115057947 A CN 115057947A CN 202210521772 A CN202210521772 A CN 202210521772A CN 115057947 A CN115057947 A CN 115057947A
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- flaxseed
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- flaxseed gum
- juice
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种亚麻胶的提取方法及所得亚麻胶果汁饮料,所述提取方法包括步骤:1)原料为亚麻籽、亚麻籽皮、亚麻籽粕中的一种或多种,提取剂为果汁;2)超声提取:在超声功率100~500W,温度40~60℃,料液比为1:15~30g/mL的条件下,使用超声波处理器提取20~60min,离心后收集上清液;3)高压均质处理:在40~60MPa下对上清液均质2~3次,得到亚麻胶果汁饮料。本发明提出的亚麻胶的提取方法,其中超声辅助提取对得率有较大的提高,且不引入其他杂质。研究表明超声波处理所引起的声空化效应而导致细胞壁开裂,使得亚麻籽细胞与溶剂接触面积增大以实现溶解更大量的亚麻籽胶。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种以原果汁作为提取溶剂的亚麻胶的提取方法及所得产物。
背景技术
亚麻籽胶是亚麻籽皮最重要的部分,它是一种可溶性的膳食纤维,一种糖与蛋白的结合物质,还含有少量的矿物质;它具有营养成分高、粘性大、吸水性强和乳化效果好等特点,同时还具有减少糖尿病和冠心病危险的作用,能防止结肠和直肠癌的产生,减少肥胖症[1]。此外,亚麻籽胶中也会含有木酚素。木酚素类物质主要包括开环异落叶松树脂酚和其糖苷开环异落叶松树脂酚二葡萄糖苷等。其具有较强的抗氧化作用,能够抑制人体乳癌细胞生长、预防***癌、经期综合症、骨质疏松、抗心血管***疾病等作用[2,3]。所以亚麻胶在食品中的应用有广阔的前景。
目前国内外亚麻籽胶的提取技术主要包括用水做提取剂的湿法提取技术和不用水的干法提取技术,其中干法提取主要采用研磨后过筛分离的方式,提取率在10%~20%[4],这些提取方法还需要后续的分离纯化和利用。
原果汁中富含丰富的功能活性成分,如小分子的还原糖、有机酸、维生素以及钠、钾、钙、铁、镁和磷等矿物质元素,他们不仅提高了果汁的营养功效,也形成一个复杂的离子液体体系。通过果汁作为提取溶剂,直接制备膳食纤维类饮料的相关研究未见报道。近年来,利用超声辅助低共熔溶剂提取功能物质的研究开始被报道。它们通常是由氢键供体和氢键受体组成的两组分或三组分低共熔混合物。Bajkac等[5]利用二元体系从大豆中提取异黄酮等活性物质。Ozturk等[6]利用三元体系从橙皮废料中提取多酚类抗氧化剂。超声辅助提取可以在较好地保持提取物的结构和活性的同时,使植物细胞内可溶性物质快速释放、扩散并进入到提取剂中,具有省时、高效等特点。100%原果汁作为一种既富含柠檬酸、苹果酸、氨基酸类的多种氢键供体,又富含d-果糖、d-蔗糖、葡萄糖、氨基酸等氢键受体的复杂体系,可能促进木酚素等功能物质的提取进而提高了溶液的抗氧化性。而且苹果汁中富含果胶等膳食纤维,与亚麻籽胶相互作用,可以形成高膳食纤维的功能性饮料。
目前国内外对于膳食纤维饮料的研发大多以调配型为主,在饮料主体如牛奶或果汁中直接添加一定比例的可溶性膳食纤维调配成饮料,调配型生产工艺主要由两条工艺路线,膳食纤维的提取和果汁的生产。可溶性膳食纤维可通过浸提法、酶解法、酸碱水解法等提取方法进行提取,提取后需进行沉淀、过滤、漂洗、干燥、粉碎等工艺制成膳食纤维原料粉,方便后续调配。这种调配型工艺在安全、能耗、环保、成本等方面都具有劣势。如何实现膳食纤维饮料的绿色可持续性生产是我们面临的一大挑战。
参考文献:
[1]谢海燕.亚麻胶的提取及应用研究进展[J].农业工程,2015,5(05):63-64+71.
[2]高倩倩,王英臣,匡明,禚同友,张文英.亚麻籽饼粕中木酚素的微波辅助提取工艺及抗氧化活性研究[J].食品研究与开发,2020,41(16):75-81.
[3]沈晓东.亚麻籽中植物***活性作用物质木酚素提取分离及分析检测方法研究[D].西北大学,2010.
[4]邱立明,唐佳芮,袁榕,魏冰,孟橘.亚麻胶、亚麻木酚素的提取及分离纯化技术研究进展[J].粮食与食品工业,2021,28(03):40-43+47.
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发明内容
针对现有技术存在的不足之处,本发明避免使用对可溶性膳食纤维的浸提法、酶解法、酸碱水解法等提取方法,直接用果汁为提取剂,提出一种亚麻胶的提取方法。
本发明的第二个目的是提出所述提取方法得到的亚麻胶果汁饮料。
实现本发明上述目的的技术方案为:
一种亚麻胶的提取方法,包括步骤:
1)原料为亚麻籽、亚麻籽皮、亚麻籽粕中的一种或多种,提取剂为选自梨汁、苹果汁、葡萄汁、桃汁、橙汁中的一种或二种的果汁;
2)超声提取:在超声波频率30~50kHz,超声功率100~500W,温度40~60℃,料液比为1:15~30g/mL的条件下,使用超声波处理器提取20~60min,离心3000~5000×g,使固液分离,收集上清液;
3)高压均质处理:在40~60MPa下对上清液均质2~3次,得到亚麻胶果汁饮料。
以下为本发明的优选技术方案。
其中,所述果汁为100%果汁,每100mL果汁的碳水化合物含量为8~12g。
步骤1)中,提取剂为苹果汁,原料为亚麻籽皮。
其中,步骤2)中,所述料液比为1:(22~26)。
其中,步骤2)中,超声波提取的功率450~550W。
其中,步骤2)中,在超声波提取器中在温度60~70℃下提取。
其中,步骤2)中,在超声波提取器中以功率500W提取40~60min。
所述的亚麻胶的提取方法,进一步优选地,包括步骤:
1)原料为亚麻籽皮,提取剂为苹果汁;
2)超声提取:料液比为1:25,在超声波频率30~50kHz条件下,将提取液在500W的功率下提取40min,超声提取的温度为70℃;离心3000~5000g,使固液分离,收集上清液;
3)高压均质处理:在40~60MPa下对上清液均质2~3次,得到亚麻胶果汁饮料。
所述提取方法获得的亚麻胶果汁饮料。
本发明的有益效果在于:
本发明提出的亚麻胶的提取方法,其中超声辅助提取对得率有较大的提高,且不引入其他杂质。研究表明超声波处理所引起的声空化效应而导致细胞壁开裂,使得亚麻籽细胞与溶剂接触面积增大以实现溶解更大量的亚麻籽胶。
苹果汁中富含苹果酸,钾、镁、磷元素含量较高,其中钾的摄入能促进钠的***,抑制钠的升压效应,有降压作用;磷是构成骨骼和牙齿的成分,同时也是酶的重要成分;Mg2+是多种酶的激活剂,还可以促进骨骼生长和神经肌肉的兴奋性,改善胃肠道功能等。总的来说,100%苹果汁是一种具有较高营养价值和医疗保健作用的饮品。现市面上的膳食纤维果汁饮料多为果汁与膳食纤维复配而得,其中会对应添加绵白糖和柠檬酸等添加剂,以实现果汁与膳食纤维对人体保健功能相结合且口感风味良好。
本提取方法获得的亚麻胶果汁饮料,紧紧围绕“农产品加工副产物的应用”这一关键科学问题,在前期工作基础上,结合目前国际国内产业需求与学术前沿,以亚麻籽皮、亚麻籽粕等农业废弃物为原料,采用100%果汁超声辅助提取的工艺,开展高膳食纤维果汁饮料的研发。通过技术攻关,可大量提高农业废弃物的利用率,实现产品的高值化利用;同时,简化高膳食纤维果汁生产的工艺流程,减少提取过程中的水耗、能耗与食品添加剂的使用,提高产品的安全性,发掘产品的功能性,为营养与健康领域的客户提供高品质的营养素产品与创新的解决方案。
本技术推行“清洁标签”的健康理念,不仅使高膳食纤维果汁生产成本大幅降低,提高企业的利润空间,也为促进现代化农业与先进制造业的有效衔接,延长农业产业链提供了科学的理论基础和应用基础。以减糖,减脂,减少添加剂等作为新的动力,在新消费浪潮的涤荡下焕发出新的生机。
附图说明
图1为本发明的亚麻胶的提取方法的工艺路线图。
图2为不同种类亚麻胶果汁产品照片。
图3为苹果汁提取亚麻籽皮所得样品的风味物质图谱:40℃超声处理组。
图4为苹果汁提取亚麻籽皮所得样品的风味物质图谱:80℃高温蒸煮组。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例中所用原料:亚麻籽原料包括亚麻籽、亚麻籽皮、亚麻籽粕,来自河北张家口地区,品种为坝上9号。
超声处理所用设备为舒美KQ-700TDB台式高频数控超声波处理器。
实施例1:提取预实验
实施例所用果汁的营养成分见下表。
表1:100%果汁的营养成分
本实施例以苹果汁为浸提剂,以14g亚麻籽为原料,料液比为1:6g/mL,85℃下熬煮15min,浸提后4800×g离心5min使固液分离。
表2:熬煮提取液粘度比较
100%桃汁、梨汁为浑浊汁,经提取后的亚麻胶果汁粘度较大,口感过于厚重,后期需要通过加水调配至合适粘度。100%葡萄汁、苹果汁、橙汁为澄清汁,通过与市售款安德里果胶饮料对比,发现澄清汁更适合作为亚麻胶果汁饮料的提取剂,且苹果汁的粘度更接近市售款,后续通过优化提取条件一步法制备亚麻胶果汁饮料。
进一步地,苹果汁中富含果胶等膳食纤维,对亚麻籽胶的溶解性能应该更强。且本项目是以果汁为溶剂提取亚麻籽胶后的提取液为亚麻胶果汁饮料,所得提取液粘度不宜过高。通过与市售产品进行对比,粘度在8~11MPa·s之间可以满足口感需求。后续研究采用苹果汁超声辅助提取亚麻籽胶,探究所得提取液粘度、风味等条件合适情况下的最佳原材料、最适料液比、最适超声时长、功率和温度,并对产品进行基本成分测定。
实施例2
本实施例以苹果汁为浸提剂,以14g亚麻籽和亚麻籽皮分别为原料,料液比为1:15g/mL,85℃下熬煮40min,浸提后4800×g离心5min使固液分离,测定提取液的粘度,将上层清液加入三倍体积乙醇,静置2h后真空抽滤,将沉淀烘干后称重计算亚麻胶提取率,综合比较选出较优提取原料。
表3:亚麻籽和亚麻籽皮提取亚麻胶提取率比较
亚麻籽 | 亚麻籽皮 | 苹果汁 | |
粘度/MPa·s | 17.8 | 21.5 | 1.24 |
亚麻胶质量/g | 0.712 | 2.689 | / |
得率/% | 4.45 | 18.57 | / |
第一次实验通过单独蒸煮处理对亚麻籽皮和亚麻籽,以及料液比进行了初步的筛选。发现在亚麻籽皮具有比较高的亚麻籽胶得率(实验例2结果),且与市面上所售的一款安德利苹果果胶复合饮料的粘度进行了对比,发现为达到的相同的粘度,亚麻籽皮的用量更少,且亚麻籽皮属于一种农产品加工副产物,实现了综合利用。对于亚麻籽来说,经过蒸煮处理提胶的亚麻籽不利于进行其他的产品开发。通过以上试验比较,选定亚麻籽皮为提取原料。
实施例3
本实施例以苹果汁为浸提剂,在85℃、熬煮40min条件下用1:5、1:10、1:15、1:20、1:25、1:30料液比(单位均为g/mL)分别对14g亚麻籽皮进行亚麻胶提取,浸提后4800×g离心5min使固液分离,测定提取液的粘度,将上层清液加入三倍体积乙醇,静置2h后真空抽滤,将沉淀烘干后称重计算亚麻胶提取率,结合提取液粘度综合考虑选出较优料液比。
表4:料液比对亚麻胶得率影响
料液比/g/mL | 1:10 | 1:15 | 1:20 | 1:25 | 1:30 |
粘度/MPa·s | 20.51 | 20.77 | 18.23 | 13.04 | 10.39 |
亚麻胶质量/g | 2.683 | 2.663 | 2.912 | 3.209 | 2.874 |
得率/% | 19.16 | 19.02 | 20.80 | 22.92 | 20.53 |
通过以上试验,确定后续超声提取的料液比均为1:25(w/v)。
实施例4
本实施例以苹果汁为浸提剂,料液比为1:25g/mL,探究亚麻胶最佳超声辅助提取条件的功率,40℃下在超声波提取器中以100W,200W,300W,400W,500W分别提取14g亚麻籽皮,超声时间为40min,其中超声波频率为40kHz;离心、醇沉、抽滤、烘干后计算提取率,综合考虑选出最佳提取功率。
表5:超声功率对亚麻胶得率的影响
功率/W | 200 | 300 | 400 | 500 |
粘度/MPa·s | 6.04 | 6.00 | 6.98 | 8.11 |
亚麻胶质量/g | 2.08 | 2.02 | 2.11 | 2.36 |
得率/% | 16.00 | 15.54 | 16.23 | 18.15 |
通过以上试验,确定后续超声提取的功率采用500W。
实施例5
本实施例以苹果汁为浸提剂,料液比为1:25g/mL,探究亚麻胶最佳超声辅助提取条件的温度,在超声波提取器中以500W功率、超声波频率40kHz条件下提取14g亚麻籽皮,温度为30、40、50、60、70℃分别提取40min,离心、醇沉、抽滤、烘干后计算提取率。
表6:超声温度对亚麻胶得率的影响
温度/℃ | 30 | 40 | 50 | 60 | 70 |
粘度/MPa·s | 6.75 | 7.80 | 9.14 | 9.20 | 10.44 |
亚麻胶质量/g | 2.04 | 2.32 | 2.34 | 2.42 | 2.90 |
得率/% | 15.77 | 17.93 | 18.08 | 18.70 | 22.41 |
通过以上试验,确定后续超声提取的温度为70℃。
探究亚麻胶最佳超声辅助提取条件的时间,在超声波提取器中以40℃,功率500W分别提取14g亚麻籽皮,提取时间为20、30、40、50、60min,离心、醇沉、抽滤、烘干后计算提取率。
表7:超声时间对亚麻胶得率的影响
时间/min | 20 | 30 | 40 | 50 | 60 |
粘度/MPa·s | 6.70 | 7.50 | 7.86 | 8.04 | 9.39 |
亚麻胶质量/g | 2.47 | 2.73 | 3.03 | 3.10 | 3.29 |
得率/% | 19.01 | 21.01 | 23.32 | 23.86 | 25.32 |
通过上述两个条件试验,优选超声波提取器中在温度60~70℃下提取,提取时间为50~60min。
实施例6
本实施例的一种亚麻胶的提取方法,包括步骤:
1)原料为亚麻籽皮,提取剂为苹果汁,
2)超声处理:料液比为1:25,采用40℃下在超声波提取器中以超声波频率40kHz,500W分别提取40min,浸提后4800g离心5min使固液分离,收集上清液。
3)高压均质处理:在40MPa下对上清液均质2次,经过超高压灭菌后得到一种亚麻胶果汁饮料。
所得亚麻胶苹果汁饮料的营养成分如下:
风味物质检测
检测苹果汁提取亚麻籽皮两个样品的风味物质。图3是熬煮得到的提取液,图4是超声处理得到的亚麻胶果汁饮料。
检测方法:手动固相微萃取(SPME)进样器和50/30μmDVB/CAR/PDMS萃取头均为美国Supelco公司产品,使用前先将固相微萃取的萃取头在气相色谱仪的进样口250℃老化1h。TRACEDSQGC-MS联用仪(美国Finnigan公司产品),DB-WAX(30m×0.25mm×0.25μm)弹性石英毛细管柱(美国Agilent公司产品),程序升温40℃,保持2.5min,以5℃/min升至200℃,再以10℃/min升至240℃,保持5min;进样口250℃,传输线230℃,载气为He气,流速1.0mL/min;不分流进样。电离方式EI,70eV;离子源温度250℃,质量扫描范围35~400amu;发射电流100μA;检测电压1.4kV。
表8:40℃超声处理组
表9:85℃高温熬煮组:
风味化合物由醇、醛、酸、酯构成,超声辅助法鉴定出25种风味化合物,高温蒸煮法鉴定出24种,其中21种风味化合物相同,但采用超声法制备饮料中16种的风味物质保留率更高。苹果赋予的香气能够很好地遮盖掉亚麻籽原料的不愉快气味。
抗氧化性:
DPPH自由基清除能力
分别移取三种果汁样品的溶液1mL于试管中,加入2mL0.004%DPPH溶液,混匀于暗室反应30min,在517nm处测定吸光度值A1;空白组用1mL蒸馏水代替样品溶液,测定吸光度值A0;样品对照组用2mL甲醇代替DPPH溶液,测定吸光度值A2。以甲醇作为空白调零,Trolex作为阳性对照组,按下列公式计算:
清除率/%=[A0-(A1-A2)]/A0×100
表10:DPPH自由基清除能力
样品 | 100ml样品含有的Trolex标准品当量(mmol) |
100%苹果汁 | 2.20±0.13 |
40℃超声处理亚麻胶果汁饮料 | 12.00±0.68 |
85℃蒸煮处理亚麻胶果汁饮料 | 12.8±0.45 |
采用40℃超声辅助提取的亚麻胶果汁饮料和85℃蒸煮处理亚麻胶果汁饮料的DPPH清除能力均高于普通100%苹果汁。
总还原能力的测定
分别取果汁溶液加入2.5mL0.2mol/L磷酸盐缓冲溶液和2.5mL1%K3Fe(CN)6溶液,50℃水浴反应20min,冷却,加入2.5mL10%三氯乙酸,离心,取上清液2.5mL,依次加入2.5mL蒸馏水和0.5mL0.1%FeCl3溶液,摇匀,静置,在700nm处测定吸光度值A1;以2.5mL蒸馏水代替2.5mL1%K3Fe(CN)6溶液,其余步骤相同,测定吸光度值A2。以蒸馏水作为空白调零,Trolex作为阳性对照组。按公式计算:A=A1-A2。
表11:总还原能力
超声处理和蒸煮处理提取的苹果汁亚麻胶饮料的FRAP值均高于原果汁的,表明亚麻胶进入果汁体系中大大提高了抗氧化活性。且随着提取温度的升高,呈现先下降后上升的趋势,这可能是升温处理会使果汁中原有的维生素C等活性物质失活,但亚麻胶的提取率随之上升,抗氧化活性会与亚麻胶得率呈现正相关关系,且超声时间越长,亚麻胶的得率越高,果汁体系的粘度越大,抗氧化性越强。
实施例7
本实施例以不同种类果汁为浸提剂,以亚麻籽皮分别为原料,料液比为1:25(g/mL),超声功率500W,超声波频率40kHz条件下,40℃下处理40min,对所得产物进行检测和感官评价。产物照片见图2。
表12:不同果汁提取所得产物的物性数据
感官评价根据《GBT12315-2008感官分析方法学》中的排序法进行亚麻胶果汁饮料感官评价。
感官评价表
表13:不同亚麻胶果汁的感官评价结果
根据感官评价打分结果,采用橙汁提取亚麻籽皮的果汁饮料色泽最佳,采用梨汁提取亚麻籽皮的果汁饮料口感最佳,采用苹果汁提取亚麻籽皮的果汁饮料的香气和组织状态最佳,且感官评价的总评分最高,其次是橙汁。
虽然,以上通过实施例对本发明进行了说明,但本领域技术人员应了解,在不偏离本发明精神和实质的前提下,对本发明所做的改进和变型,均应属于本发明的保护范围内。
Claims (10)
1.一种亚麻胶的提取方法,其特征在于,包括步骤:
1)原料为亚麻籽、亚麻籽皮、亚麻籽粕中的一种或多种,提取剂为选自梨汁、苹果汁、葡萄汁、桃汁、橙汁中的一种或二种的果汁;
2)超声提取:在超声功率100~500W,温度40~60℃,料液比为1:15~30g/mL的条件下,使用超声波处理器提取20~60min,离心3000~5000g,使固液分离,收集上清液;
3)高压均质处理:在40~60MPa下对上清液均质2~3次,得到亚麻胶果汁饮料。
2.根据权利要求1所述的亚麻胶的提取方法,其特征在于,所述果汁为100%果汁,每100mL果汁的碳水化合物含量为8~12g。
3.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤1)中,提取剂为苹果汁,原料为亚麻籽皮。
4.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤2)中,所述料液比为1:(22~26)g/mL。
5.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤2)中,在80~90℃下熬煮35~45min,浸提后离心使固液分离,收集提取液。
6.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤3)中,超声波频率30~50kHz,提取的功率450~550W。
7.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤3)中,在超声波提取器中在温度60~70℃下提取。
8.根据权利要求1所述的亚麻胶的提取方法,其特征在于,步骤3)中,在超声波提取器中以功率500W提取50~60min。
9.根据权利要求1~8任一项所述的亚麻胶的提取方法,其特征在于,包括步骤:
1)原料为亚麻籽皮,提取剂为苹果汁;
2)超声提取:料液比为1:25,在超声波频率30~50kHz条件下,将提取液在500W的功率下提取40min,超声提取的温度为70℃;离心3000~5000g,使固液分离,收集上清液;
3)高压均质处理:在40~60MPa下对上清液均质2~3次,得到亚麻胶果汁饮料。
10.权利要求1~9任一项所述提取方法获得的亚麻胶果汁饮料。
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