TWI471160B - Process for extraction of cactus fruit extract and use of the same - Google Patents
Process for extraction of cactus fruit extract and use of the same Download PDFInfo
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本發明係有關於一種仙人掌果實萃取物之萃取方法及用途，其可用於捕捉有害的自由基，防止食品氧化褐變或機能性成份的氧化破壞，特別是用於抗氧化、抗菌及/或食品染色用途。The invention relates to a method and a use for extracting a cactus fruit extract, which can be used for capturing harmful free radicals, preventing oxidative browning of food or oxidative damage of functional components, especially for antioxidation, antibacterial and/or food. For dyeing purposes.
仙人掌(Opuntia dillenii )原產於南墨西哥、太平洋邊之中美洲諸國，於熱帶美洲、西印度群島、南佛羅里達及熱帶地區均有分佈或栽培，17世紀由荷蘭人引入台灣，棘針一至五枚，長短不一，花黃色，***為花期。澎湖和北部海岸有馴化情形，漿果倒卵狀橢圓形，熟時紫紅色或紅色，為豔紅多汁的水果，可以生食，含豐富的維生素C，吃起來酸中帶甜，有人稱其為「澎湖紅蘋果」。澎湖人除零售生果外，亦有將果肉打成果汁，或加入冰淇淋中做成仙人掌冰淇淋或做成果醬，為澎湖地區的特產。 Opuntia dillenii is native to southern Mexico, the Pacific Ocean and Central America. It is distributed or cultivated in tropical America, West Indies, South Florida and the tropics. It was introduced to Taiwan by the Dutch in the 17th century. The length is different, the flower is yellow, and the spring and summer is the flowering period. The lake and the northern coast are domesticated. The berries are oval-shaped and oval. When cooked, they are purple or red. They are red and juicy fruits. They can be eaten raw, rich in vitamin C. They are sour and sweet. Some people call it "Wuhu Red Apple". In addition to retail fruit, Wuhu people also make fruit juice into juice, or add ice cream to make cactus ice cream or make jam, which is a special product in the Wuhu area.
據文獻報導指出澎湖仙人掌果果肉中之紅紫色素為花青素的類似物，其主成份分別為甜菜苷(betanin)和異甜菜苷(isobetanin)。在西班牙加那利群島的地方民間藥物顯示，含紅紫色素的仙人掌果實萃取物可有效治療胃腸、肝障礙、糖尿病、肝炎和腸抽筋等，另亦可做為咳嗽、支氣管疾病和氣喘之治療。此外，亦有人發現使用含有100-400mg/kg紅紫色素之 仙人掌果實萃取物能有效抑制以卡拉膠(carrageenan)誘導物引起老鼠身上的浮腫現象。According to reports in the literature, the reddish purple pigment in the fruit of Wuhu cactus fruit is an analogue of anthocyanin, and its main components are betanin and isobetanin. Local folk medicine in the Canary Islands of Spain shows that the extract of cactus fruit containing reddish purple pigment can effectively treat gastrointestinal, hepatic disorders, diabetes, hepatitis and intestinal cramps, and can also be used as a treatment for cough, bronchial disease and asthma. In addition, it has also been found that the use of 100-400mg / kg red purple pigment Cactus fruit extract can effectively inhibit edema in mice caused by carrageenan inducer.
另，有文獻指出，使用甜菜苷(betanin)能抑制EB病毒早期抗原〔Epstein-Barr virus early antigen(EBV-EA)〕產生，進而抑制腫瘤細胞，是一種有效的癌症預防劑。另據相關研究資料指出具有酚類和共軛双鍵結構的天然色素可作為自由基的供氫體和供電子體，進而減少關鍵性的自由基引發反應的發生。在一些文獻中也提及，從植物組織中獲得的花青素除可作為酒、果汁和果醬呈色劑外，也被用於抗氧化功能上，如：茄子中純化出的花青素-delphinidin-3-p-cournaroyl rutinoside可吸收氧自由基。又紅酒中的花青素cyanidin 3-O-β -D-glucoside和malvidin 3-O-β -D-glucoside，可能對低密度脂蛋白的氧化具有抑制作用。葡萄汁對避免人類低密度脂蛋白(Low-density lipoprotein,LDL)的氧化與其花青素含量成正比，進而減少動脈粥狀硬化的發生率、膽固醇的吸收和心血管疾病的發生。In addition, it has been pointed out that the use of betanin can inhibit the production of Epstein-Barr virus early antigen (EBV-EA) and inhibit tumor cells, and is an effective cancer preventive agent. According to relevant research data, natural pigments with phenolic and conjugated double bond structures can be used as hydrogen donors and electron donors for free radicals, thereby reducing the occurrence of critical free radical initiated reactions. It is also mentioned in some literature that anthocyanins obtained from plant tissues can be used as antioxidants in addition to wine, fruit juice and jam coloring agents, such as anthocyanins purified from eggplant- Delphinidin-3-p-cournaroyl rutinoside absorbs oxygen free radicals. Also, anthocyanin cyanidin 3-O- β- D-glucoside and malvidin 3-O- β- D-glucoside in red wine may inhibit the oxidation of low-density lipoprotein. Grape juice avoids the oxidation of human low-density lipoprotein (LDL) in proportion to its anthocyanin content, thereby reducing the incidence of atherosclerosis, cholesterol absorption and cardiovascular disease.
又，有大量的研究報告指出，幾乎所有的人工合成色素都不能向人體提供營養物質，某些合成色素甚至會危害人體健康，導致生育力下降、畸胎等等，有些色素在人體內可能轉換成致癌物質。其之危害包括一般毒性、致瀉性、致突性(基因突變)與致癌作用。許多食用合成色素除本身或其代謝物有毒外，在生產過程中還可能混入砷和鉛。過去用於人造奶油著色 的奶油黃，早已被證實可以導致人和動物患上肝癌，而其他種類的合成色素如橙黃能導致皮下肉瘤、肝癌、腸癌和惡性淋巴癌等。In addition, a large number of research reports indicate that almost all synthetic pigments can not provide nutrients to the human body. Some synthetic pigments may even endanger human health, leading to decreased fertility, teratogenesis, etc. Some pigments may be converted in the human body. Become a carcinogen. Its hazards include general toxicity, diarrhea, suddenness (gene mutation) and carcinogenesis. Many edible synthetic pigments, in addition to being toxic to themselves or their metabolites, may also incorporate arsenic and lead in the production process. Past used for margarine coloring The creamy yellow has long been proven to cause liver cancer in humans and animals, while other types of synthetic pigments such as orange can cause subcutaneous sarcoma, liver cancer, intestinal cancer and malignant lymphoma.
近年來，香腸已經成為逢年過節與日常生活中不可或缺的一道美食，而傳統香腸因為是生的，廠商或店家為了讓香腸呈現出鮮紅色澤，增加賣相，通常會添加「亞硝酸鹽」作為保色劑，以改善、保持食品的顏色，並抑制有害菌類的形成(如：肉毒桿菌)。但亞硝酸鹽是屬於對人體不友善的化學物質，長期食用含亞硝酸鹽的食品將對人體產生危害，且同時食用添加亞硝酸鹽的食物與含胺類食物，則容易形成亞硝胺(N-nitrosamines)致癌物質。In recent years, sausages have become an indispensable food in daily holidays and daily life. Because traditional sausages are raw, manufacturers or stores have to add "nitrite" in order to make the sausages appear bright red and increase the selling phase. As a color retention agent, it improves and maintains the color of foods and inhibits the formation of harmful fungi (eg, botulinum). However, nitrite is a chemical substance that is not friendly to human body. Long-term consumption of foods containing nitrite will cause harm to the human body. At the same time, eating nitrite-added foods and amine-containing foods will easily form nitrosamines ( N-nitrosamines) carcinogens.
在諸多研究報告中，已證實仙人掌果實中的紅紫色素具有許多保健療效與功能，唯其用於抗氧化、抑菌和食品染色之用途的研究卻未見著墨。今，本發明即是針對仙人掌果實之紅紫色素能用於抗氧化和抑菌之用途進行研發，使仙人掌果實中之紅紫色素不僅可應用於醫療，還可用於保健，捕捉有害的自由基，防止食品氧化褐變或機能性成份，如：維生素C或不飽和脂肪酸【如：次亞麻油酸(linolenic acid)和亞麻油酸(linoleic acid,LA)】的氧化破壞，進而擴展其於食品，如甜點、米食點心、色素工業和肉品染色與保色之應用。In many research reports, it has been confirmed that the reddish purple pigment in cactus fruit has many health effects and functions, but its research on anti-oxidation, bacteriostatic and food dyeing has not been observed. Nowadays, the present invention is developed for the use of the reddish purple pigment of the cactus fruit for anti-oxidation and bacteriostasis, so that the red-purple pigment in the cactus fruit can be used not only for medical treatment but also for health care, capturing harmful free radicals and preventing Food oxidative browning or functional ingredients, such as: vitamin C or unsaturated fatty acids [such as: linolenic acid (linoleic acid) and linoleic acid (LA)] oxidative damage, and then expand its food, such as Desserts, rice snacks, pigment industry and meat dyeing and color retention applications.
本發明之一目的在於提供一種仙人掌果實萃取物之萃取 方法，其包含：將仙人掌果實加入水後粉碎、震盪，再加入疏水性的烷類溶劑，經震盪與靜置後，取水層、去除溶劑，於冷凍乾燥後即得仙人掌果實萃取物。An object of the present invention is to provide an extract of cactus fruit extract The method comprises the following steps: adding cactus fruit to water, pulverizing and shaking, adding a hydrophobic alkane solvent, and after shaking and standing, taking the water layer, removing the solvent, and obtaining the cactus fruit extract after lyophilization.
本發明之另一目的在於提供一種用於捕捉有害的自由基，防止食品氧化褐變或機能性成份的氧化破壞之組合物，其包含上述製備方法所得之仙人掌果實萃取物。Another object of the present invention is to provide a composition for capturing harmful free radicals, preventing oxidative browning of foods or oxidative destruction of functional ingredients, which comprises the cactus fruit extract obtained by the above preparation method.
本發明之又一目的在於提供一種使用上述製備方法所得之仙人掌果實萃取物於製造組合物之用途，該組合物係用於捕捉有害的自由基，防止食品氧化褐變或機能性成份的氧化破壞。Still another object of the present invention is to provide a use of the cactus fruit extract obtained by the above preparation method for producing a composition for capturing harmful free radicals and preventing oxidative browning of food or oxidative damage of functional ingredients. .
本發明之再一目的在於提供一種用於食品染色與保色之組合物，其包含上述製備方法所得之仙人掌果實萃取物。Still another object of the present invention is to provide a composition for food dyeing and color retention comprising the cactus fruit extract obtained by the above preparation method.
本發明之又一目的在於提供一種使用上述製備方法所得之仙人掌果實萃取物於製造組合物之用途，該組合物係用於食品的染色與保色。Still another object of the present invention is to provide a use of the cactus fruit extract obtained by the above production method for producing a composition for dyeing and color retention of foods.
經實驗結果可以得知本發明具有如下所述之優點：The experimental results show that the present invention has the following advantages:
1、本發明仙人掌果實萃取物DPPH自由基清除率會隨所含甜菜苷濃度的增加而增加，當甜菜苷濃度達到0.5和1.0mg/ml時，自由基清除率分別為23.5和23.8%。1. The DPPH free radical scavenging rate of the cactus fruit extract of the present invention increases with the increase of the concentration of the beetin contained. When the concentration of the beetin reaches 0.5 and 1.0 mg/ml, the free radical scavenging rates are 23.5 and 23.8%, respectively.
2、本發明仙人掌果實萃取物可減緩沙拉油的酸敗裂解，使油脂的穩定度提高；當添加3倍濃度之仙人掌果實萃取物於仙人掌桿菌(Bacillus cereus ，又名蠟狀芽胞桿菌)培養環境，即 可達到抑制該菌生長之功效。2. The cactus fruit extract of the present invention can slow the rancidity cracking of the salad oil and improve the stability of the oil; when adding the 3 times concentration of the cactus fruit extract to the culture environment of the Bacillus cereus (also known as Bacillus cereus), The effect of inhibiting the growth of the bacteria can be achieved.
3、將本發明仙人掌萃取物應用於甜點、米食和肉類等加工品，能藉由其所含之紅紫色素完全取代人工色素與亞硝酸鹽，除可減少肉品中可能形成致癌性N-亞硝胺的機會外，還能給予產品亮麗的色澤與好風味。3. The cactus extract of the present invention is applied to processed products such as desserts, rice foods and meats, and can completely replace the artificial pigments and nitrites by the reddish purple pigment contained therein, in addition to reducing the possible formation of carcinogenic N-Asia in the meat. In addition to the opportunity of nitramine, it can also give the product a bright color and good flavor.
本發明之詳細技術及較佳實施態樣，將描述於以下內容中，以供本發明所屬領域具通常知識者據以明瞭本發明之特徵。The detailed description of the present invention and the preferred embodiments thereof will be described in the following description.
請參第一圖，為本發明之仙人掌果實萃取物之萃取方法的流程圖，其包含下列步驟：(A)步驟一：加水粉碎(S1)；在一容器中，置入洗淨後且去皮之仙人掌果實與蒸餾水，以蒸餾水為助劑進行仙人掌果實的粉碎，並利用蒸餾水添加量的多寡控制粉碎後之仙人掌果實之果肉屑(泥)濃稠度；其中，仙人掌果實與蒸餾水之比例最佳為2：1；(B)步驟二：震盪(S2)；將相混合的水與仙人掌果實之果肉屑(泥)加以震盪，使粉碎後之仙人掌果實的果肉屑(泥)與蒸餾水分離，而沉於容器底部；其中，震盪最佳之時間為6分鐘；(C)步驟三：純化(S3)；係於經震盪後而分離的仙人掌果實的果肉屑(泥)與蒸餾水中加入疏水性的烷類溶劑，在本實施例中係以加入正己烷作為具體實施說明；並再次震盪，其中， 震盪最佳之時間為6分鐘；接著，震盪之後將之靜置，其中，在本實施例中此處靜置是以自然沉降的方式，讓含仙人掌果實的果肉屑(泥)之底部水層與比重較輕的上有機層分離；(D)步驟四：取水層(S4)；係用以去除疏水性的烷類溶劑與疏水性物質，以進行初步的濃縮；在本實施例中，是利用吸量管抽離正己烷，由於疏水性物質不與水結合，但能與正己烷結合，故抽離正己烷將連同抽離疏水性物質，而得仙人掌果實濃縮液；(E)步驟五：真空濃縮(S5)；為進一步確實防止正己烷殘留在水層中，故將水層進行真空濃縮，去除有機溶劑；在本實施例中是以真空減壓濃縮機，於35℃下進行減壓濃縮，去除有機溶劑；(F)步驟六：冷凍乾燥(S6)；將真空濃縮後之仙人掌果實萃取物半成品冷凍乾燥，在本實施例中，是於攝氏零度以下，較佳為-50℃，及真空環境中，較佳為50毫托(milli-torr)，以冷凍乾燥機將仙人掌果實萃取物冷凍乾燥一預設時間，較佳為24小時，以去除水分，如此一來即可得仙人掌果實萃取物。Please refer to the first figure, which is a flow chart of the extraction method of the cactus fruit extract of the present invention, which comprises the following steps: (A) Step 1: adding water to pulverize (S1); in a container, after being washed and go Cactus fruit and distilled water, using distilled water as an auxiliary to crush the cactus fruit, and using the amount of distilled water to control the consistency of the pulp (mud) of the chopped cactus fruit; among them, the ratio of cactus fruit to distilled water is the best 2:1; (B) Step 2: Oscillating (S2); pulsing the mixed water and the chopped fruit (mud) of the cactus fruit to separate the pulp (mud) of the chopped cactus fruit from the distilled water, and Sinking at the bottom of the container; wherein the best time for shaking is 6 minutes; (C) Step 3: Purification (S3); adding the hydrophobicity of the chopped fruit (mud) of the cactus fruit separated by the shock and the distilled water The alkane solvent, in the present embodiment, is added with n-hexane as a specific embodiment; and is shaken again, wherein The best time for the oscillation is 6 minutes; then, after the shaking, it is allowed to stand, wherein, in the present embodiment, the rest is placed in the bottom layer of the pulp (mud) containing the cactus fruit by natural sedimentation. Separating from the upper specific organic layer; (D) Step 4: taking the water layer (S4); removing the hydrophobic alkane solvent and the hydrophobic substance for preliminary concentration; in this embodiment, The n-hexane is extracted by a pipette. Since the hydrophobic substance is not combined with water, but can be combined with n-hexane, the extraction of the n-hexane together with the extraction of the hydrophobic substance gives the cactus fruit concentrate; (E) step five : concentration in vacuum (S5); in order to further prevent n-hexane from remaining in the water layer, the aqueous layer is vacuum concentrated to remove the organic solvent; in this embodiment, the vacuum decompression concentrator is used to reduce at 35 ° C. Concentration by pressure, removing organic solvent; (F) Step 6: freeze-drying (S6); freeze-drying the cactus fruit extract semi-finished product after vacuum concentration, in this embodiment, below zero degrees Celsius, preferably -50 ° C And in a vacuum environment, preferably 50 Milli-torr, the cactus fruit extract is freeze-dried in a freeze dryer for a predetermined period of time, preferably 24 hours, to remove moisture, so that the cactus fruit extract can be obtained.
仙人掌果實、糯米粉、豬肉、豆沙、調味料和糖等皆購自澎湖當地的商店。正己烷、甲醇、***、酒精、氫氧化鉀與2,2-二苯基-1-苦味胼基(DPPH)等試藥購自德國Merck公司。Cactus fruit, glutinous rice flour, pork, bean paste, seasonings and sugar are all purchased from local shops in Wuhu. Test reagents such as n-hexane, methanol, diethyl ether, alcohol, potassium hydroxide and 2,2-diphenyl-1-picrylsulfonyl (DPPH) were purchased from Merck, Germany.
在本發明的較佳實施例中，係選用澎湖生產之仙人掌果實，將該果實去皮，取100g果肉加50ml(重量比2：1)蒸餾水於果汁機中將果肉粉碎，振盪6分鐘，加入1：1的正己烷，振盪6分鐘，靜置，分離(抽離正己烷)，取水層(濃縮)，再以真空減壓濃縮機去除溶劑，冷凍乾燥後即為仙人掌果萃取物。In a preferred embodiment of the present invention, the cactus fruit produced by Wuhu is selected, and the fruit is peeled, 100 g of pulp is added with 50 ml (weight ratio of 2:1) distilled water, and the pulp is crushed in a juice machine, shaken for 6 minutes, and added. 1:1 n-hexane, shaking for 6 minutes, standing, separating (extracting n-hexane), taking a water layer (concentrated), and removing the solvent by vacuum decomposing and concentrating, and lyophilized to obtain cactus fruit extract.
將澎湖產仙人掌果實去皮，取出果肉後粉碎，儲藏於4℃的冰箱中備用，並測其最大吸收波長。其中，係利用分光光度計以掃描的方式，在波長200~900nm範圍進行掃描偵測，偵測之結果，最大吸收波長為534nm，其中波長538nm也有很高的吸收值The fruit of the cactus produced in Wuhu was peeled, the pulp was taken out, crushed, stored in a refrigerator at 4 ° C, and the maximum absorption wavelength was measured. Among them, the scanning detection is performed by using a spectrophotometer in a scanning mode at a wavelength of 200 to 900 nm. As a result of the detection, the maximum absorption wavelength is 534 nm, and the wavelength 538 nm also has a high absorption value.
精確稱取甜菜苷標準品溶於蒸餾水，並配製成40、50、80和100mM不同濃度之標準溶液，各取10μl注入高效液相層析儀(HPLC)，就所得之甜菜苷峰面積與標準溶液之濃度做成檢量線，並依檢量線求出仙人掌果萃取物中甜菜苷之含量。過程中是利用高效液相層析儀HPLC分析型管柱Merck RP-18 column(250×4 mm i.d.,5μm)，分離甜菜苷並進行定量；甲醇CH3 OH：磷酸二氫鉀KH2 PO4 (50mM,pH2.75)=25：75(v/v)為移動相，測定波長為538nm。Accurately weigh the betaine standard dissolved in distilled water and prepare standard solutions of different concentrations of 40, 50, 80 and 100 mM, each 10 μl was injected into high performance liquid chromatography (HPLC), and the obtained beetin peak area and The concentration of the standard solution is made into a calibration curve, and the content of beetin in the cactus fruit extract is determined according to the calibration line. In the process, the Merck RP-18 column (250×4 mm id, 5 μm) was analyzed by HPLC to separate and quantify the beetin; methanol CH 3 OH: potassium dihydrogen phosphate KH 2 PO 4 (50 mM, pH 2.75) = 25:75 (v/v) was the mobile phase, and the measurement wavelength was 538 nm.
利用色差計(colormeter)測定色彩差異，以L(表亮度)， a(表紅、綠色)，b(表黃、藍色)值表示。其中，仙人掌果原汁測定後之色彩：L=31.29，a=-0.16，b=-0.98。Use a colormeter to measure the color difference, in L (table brightness), a (red, green), b (table yellow, blue) values. Among them, the color of the cactus fruit juice after the determination: L = 31.29, a = -0.16, b = -0.98.
根據中國國家標準法行之(食用油脂檢驗法-酸價之測定)。將已添加1ml仙人掌果實萃取物之油脂10g與未添加任何物質的油脂，於110℃下加熱24小時，先以乙醇/***混合溶劑溶解均勻，再利用0.01N氫氧化鉀溶液進行滴定至呈粉紅色維持30秒不褪色即為滴定終點，由氫氧化鉀的滴定體積求出上述油脂之酸價，經計算得知添加仙人掌果實萃取物之油脂的酸價會比未添加者低0.2mgKOH/gfat，即添加仙人掌果實萃取物可降低油脂85%的酸敗率(參表一)，故該萃取物具有減緩沙拉油酸敗裂解並提高穩定度之功效。According to the Chinese National Standards Law (Food and Fat Test Method - Determination of Acid Price). 10 g of fat and oil added with 1 ml of cactus fruit extract and fat without adding any substance were heated at 110 ° C for 24 hours, first dissolved in a mixed solvent of ethanol/ether, and then titrated to a pink color with a 0.01 N potassium hydroxide solution. The color is maintained for 30 seconds without fading, which is the end point of titration. The acid value of the above oil is determined from the titration volume of potassium hydroxide. It is calculated that the acid value of the oil added with the cactus fruit extract is 0.2 mgKOH/gfat lower than that of the unadded one. The addition of cactus fruit extract can reduce the acid rancidity of 85% of the oil (see Table 1), so the extract has the effect of slowing the rancidity of the salad oil and improving the stability.
其中，S：樣品之氫氧化鉀溶液消耗量(ml)Where S: the potassium hydroxide solution consumption of the sample (ml)
B：空白實驗之氫氧化鉀溶液消耗量(ml)B: consumption of potassium hydroxide solution in blank experiment (ml)
W：樣品重量(g)W: sample weight (g)
F：氫氧化鉀標準液之力價F: the price of potassium hydroxide standard solution
取2.87ml甲醇加入30μl DPPH(α,α-diphenyl-β-picryhydrazyl)，之後加入100μlH2 O或不同濃度仙人掌果萃取物。置於室溫中30min後，加入1ml二次蒸餾水redistilled water與3ml甲苯(toluene)，並充分混合。以3000rpm離心10分鐘後，取上清液於波長517nm測其吸光值。以〔空白組之吸光值-(樣品溶於水之吸光值-樣品溶於甲醇之吸光值)/空白組之吸光值〕×100%，即可得到清除效應百分率。另以維生素C做為對照組，其中，維生素C濃度為10.0mg/ml(即56.7mM)，自由基清除率是92.7%。To 2,7 ml of methanol was added to 30 μl of DPPH (α,α-diphenyl-β-picryhydrazyl), followed by the addition of 100 μl of H 2 O or different concentrations of cactus fruit extract. After standing at room temperature for 30 min, 1 ml of double distilled water redistilled water and 3 ml of toluene were added and thoroughly mixed. After centrifugation at 3000 rpm for 10 minutes, the supernatant was taken and its absorbance was measured at a wavelength of 517 nm. The percentage of the scavenging effect can be obtained by [the absorbance value of the blank group - (the absorbance of the sample dissolved in water - the absorbance of the sample dissolved in methanol) / the absorbance of the blank group] x 100%. In addition, vitamin C was used as a control group, wherein the vitamin C concentration was 10.0 mg/ml (ie, 56.7 mM), and the free radical scavenging rate was 92.7%.
由上述對仙人掌果實萃取物進行清除DPPH自由基能力之測定，得知隨甜菜苷濃度的增加自由基的清除能力會隨之提高，當仙人掌果實萃取物濃度達到0.5和1.0mg/ml時，自由基清除率分別為23.5和23.8%(參表二)。From the above-mentioned determination of the ability of scavenging cactus fruit to remove DPPH free radicals, it is found that the free radical scavenging ability increases with the increase of beetin concentration, and when the concentration of cactus fruit extract reaches 0.5 and 1.0 mg/ml, the freedom is free. The base clearance rates were 23.5 and 23.8%, respectively (see Table 2).
抗菌試驗使用之接種菌株包括大腸桿菌(E.coli )、沙門氏菌(Salmonella arizonae )及仙人掌桿菌(Bacillus cereus )。取適量LB瓊脂固體培養基經濕熱法滅菌後，倒入若干個培養皿冷卻到45℃以下，製成固體培養基待用。並將上述三種菌液分別以無菌水稀釋成10-8 倍，取70μl稀釋菌液與600μl的仙人掌果萃取物混合均勻(仙人掌果萃取物的添加量為200μl/次)，再取混合液200μl塗抹於固體培養基，將培養皿倒置，於37℃培養箱中培養過夜，視菌生長的情況做為仙人掌果實萃取物抗菌功效之依據。請參第二圖，左培養皿為對照組，右培養皿為實驗組，其顯示仙人掌果實萃取物對仙人掌桿菌(Bacillus cereus )的抗菌活性，當添加3倍濃度(即添加3次，每次200μl)之仙人掌果實萃取物於Bacillus cereus 培養環境，即可抑制該菌生長，因此可將仙人掌果實萃取物應用做為一種能食用且無毒的抑菌劑，若添加於食品或加工品將可增加貯存安全性與保存期限。The inoculation strains used in the antibacterial test include E. coli , Salmonella arizonae , and Bacillus cereus . After appropriate amount of LB agar solid medium was sterilized by damp heat, poured into several culture dishes and cooled to below 45 ° C to prepare a solid medium for use. The above three kinds of bacterial liquids were diluted to 10-8 times with sterile water, and 70 μl of the diluted bacterial solution was uniformly mixed with 600 μl of cactus fruit extract (the amount of cactus fruit extract was 200 μl/time), and then the mixture was taken 200 μl. Apply to the solid medium, invert the dish, and incubate in a 37 ° C incubator overnight. The growth of the bacteria is used as the basis for the antibacterial effect of the cactus fruit extract. Please refer to the second figure. The left culture dish is the control group, and the right culture dish is the experimental group. It shows the antibacterial activity of the cactus fruit extract against Bacillus cereus . When adding 3 times concentration (ie adding 3 times each time) 200μl) of cactus fruit extract in Bacillus cereus culture environment, can inhibit the growth of the bacteria, so the cactus fruit extract can be used as an edible and non-toxic bacteriostatic agent, if added to food or processed products will increase Storage safety and shelf life.
1.將糯米粉、水和仙人掌果萃取物揉成粉糰備用。1. Pour the glutinous rice flour, water and cactus fruit extract into powder dough for use.
2.把粉糰壓扁再包入豆沙餡後，置於粽葉上，蒸熟即為紅龜粿。2. Squeeze the powder mass and wrap it in the bean paste, place it on the cilantro, and steam it to be the red turtle.
1.將糯米粉、水和仙人掌果萃取物揉成粉糰備用。1. Pour the glutinous rice flour, water and cactus fruit extract into powder dough for use.
2.把粉糰搓圓後，滾水煮熟即為湯圓。2. After the powder is rounded, boiled water is cooked as a dumpling.
以不添加色素的白色龜粿或湯圓為對照組，再利用色差計檢測顏色，並比較產品之組織、外觀、風味與口感。The white turtle or the dumpling without adding the pigment was used as the control group, and the color was measured by a color difference meter, and the structure, appearance, flavor and taste of the product were compared.
實驗結果顯示在相同加熱時間下(20分鐘)，仙人掌果實萃取物經不同方式加熱，水煮後湯圓的紅色色澤(a=22.08) 與未加熱前(a=41.76)相比較(表四)受破壞程度較蒸煮的紅龜粿(a=6.33)(表三)低，推測乃因湯圓通常是當水沸騰達100℃時才放入烹煮，隨著食材的加入水溫度會下降，加上如果沒有加鍋蓋的話，鍋裡的食材就不會被悶在高溫的環境，蒸氣一直往上飄散在空氣中，食材不會被悶煮，色澤就比較鮮艷。而紅龜粿則是利用蒸汽加熱使食物變熟，因該方式的熱含量高，蒸氣的溫度可高達120℃以上，故持續在此環境下甜菜苷的美豔色澤即容易被破壞變黃(b=2.51)。The experimental results show that under the same heating time (20 minutes), the cactus fruit extract is heated in different ways, and the red color of the dumplings after boiling (a=22.08) Compared with the unheated (a=41.76) (Table 4), the degree of damage was lower than that of the cooked red turtle (a=6.33) (Table 3). It is presumed that the rice balls are usually placed when the water boils to 100 °C. When cooking, the temperature of the water will drop with the addition of the ingredients, and if the lid is not added, the ingredients in the pot will not be suffocated in a high temperature environment, the vapor will always float up in the air, and the ingredients will not be Dirty, the color is more vivid. The red turtle is steamed to make the food ripe. Because the heat content of the method is high, the temperature of the steam can be as high as 120 ° C or above, so the glamorous color of the beetin is easily destroyed and yellowed in this environment. b=2.51).
1.瘦肉：肥肉(8：2)，550g。1. Lean meat: fat (8:2), 550g.
2.調味料：鹽6g、酒5.5g、胡椒粉4g、五香粉1g、糖23g、太白粉2.0g、鮮雞粉2.0g、水10.2g、仙人掌果實萃取物7ml。2. Seasoning: salt 6g, wine 5.5g, pepper 4g, spiced powder 1g, sugar 23g, white powder 2.0g, fresh chicken powder 2.0g, water 10.2g, cactus fruit extract 7ml.
1.細絞肉加入鹽及太白粉，以攪拌機攪拌至產生黏性，約20分鐘。1. Add minced meat and salt and white powder, stir with a blender to produce viscosity, about 20 minutes.
2.加入調味料(酒、胡椒粉、五香粉、糖、鮮雞粉)混合均勻，分成兩份，一份做原味，另一份做仙人掌。2. Add seasonings (wine, pepper, allspice, sugar, fresh chicken powder) and mix evenly. Divide into two portions, one for the original flavor and the other for the cactus.
(1)原味：將調味好的絞肉加入水，分批加入攪拌均勻，再加入肥肉攪拌均勻。(1) Original flavor: Add the seasoned ground meat to the water, add it in batches and mix well, then add the fat meat and mix well.
(2)仙人掌：將調味好的絞肉加入7ml仙人掌果萃取物和10.(2) Cactus: Add the seasoned ground meat to 7ml cactus fruit extract and 10.
2g的水，分批加入攪拌均勻，再加入肥肉攪拌均勻。2g of water, add in batches and mix well, then add the fat and stir evenly.
3.取出置於塑膠袋內，冷藏於4℃，24小時，再填充入腸衣。3. Remove and place in a plastic bag, refrigerate at 4 ° C for 24 hours, then fill the casing.
4.於50℃，風乾2小時即可。4. Dry at air temperature for 2 hours at 50 °C.
實驗結果顯示煎熟後的仙人掌香腸，經色差計測定其色澤(L=31.48，a=8.25，b=9.43)，並不亞於市售的香腸(L=24.98，a=11.29，b=10.28)，且組織、口感及風味一切良好，品評時亦接受性高。由此可知本發明已成功地將仙人掌果實萃取物應用於甜點、米食和肉類等加工品，降低人工色素與亞硝酸鹽所帶來的危機。The experimental results showed that the cactus sausage after frying was measured by colorimeter (L=31.48, a=8.25, b=9.43), which is not less than the commercially available sausage (L=24.98, a=11.29, b=10.28). ), and the organization, taste and flavor are all good, and the taste is also highly acceptable. It can be seen from the present invention that the cactus fruit extract has been successfully applied to processed products such as desserts, rice and meat to reduce the crisis caused by artificial colors and nitrite.
以上所舉者僅係本發明之部份實施例，並非用以限制本發明，致依本發明之創意精神及特徵，稍加變化修飾而成者，亦應包括在本專利範圍之內。The above is only a part of the embodiments of the present invention, and is not intended to limit the present invention. It is intended to be included in the scope of the present invention.
綜上所述，本發明實施例確能達到所預期之使用功效，又其所揭露之具體技術手段，不僅未曾見諸於同類產品中，亦未曾公開於申請前，誠已完全符合專利法之規定與要求，爰依法提出發 明專利之申請，懇請惠予審查，並賜准專利，則實感德便。In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific technical means disclosed therein have not been seen in similar products, nor have they been disclosed before the application, and have completely complied with the patent law. Regulations and requirements If you apply for a patent, you can ask for a review and grant a patent.
(S1)‧‧‧加水粉碎(S1) ‧ ‧ water smash
(S2)‧‧‧震盪(S2) ‧ ‧ turbulence
(S3)‧‧‧純化(S3) ‧ ‧ purification
(S4)‧‧‧取水層(S4)‧‧‧Water layer
(S5)‧‧‧真空濃縮(S5) ‧ ‧ vacuum concentration
(S6)‧‧‧冷凍乾燥(S6)‧‧‧Freeze-drying
第一圖：為本發明之仙人掌果實萃取物之萃取方法的流程圖First: Flow chart of the extraction method of the cactus fruit extract of the present invention
第二圖：顯示仙人掌果實萃取物對仙人掌桿菌(Bacillus cereus )的抗菌活性Figure 2: Antibacterial activity of cactus fruit extract against Bacillus cereus
(S1)‧‧‧加水粉碎(S1) ‧ ‧ water smash
(S2)‧‧‧震盪(S2) ‧ ‧ turbulence
(S3)‧‧‧純化(S3) ‧ ‧ purification
(S4)‧‧‧取水層(S4)‧‧‧Water layer
(S5)‧‧‧真空濃縮(S5) ‧ ‧ vacuum concentration
(S6)‧‧‧冷凍乾燥(S6)‧‧‧Freeze-drying
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