石斛鲜汁加工方法对总生物碱溶出量影响研究
|
摘要
以铁皮石斛鲜条压榨汁为试验对象,研究不同加工方法对鲜汁中总生物碱溶出量的影响。结果表明:冷冻预处理及超声波辅助浸提对石斛汁中总生物碱溶出量影响较大。石斛鲜条宜切段冷冻处理后加入30倍40℃酸水(pH 4.0)压榨制汁,且辅以400 W超声波处理10 min,此时石斛汁中总生物碱溶出量达到10.24μg/g,较常规榨汁(5.26μg/g)提高94.68%。石斛汁经巴氏杀菌处理(80℃,30 min)后,其总生物碱溶出量降低8.00%,但保存期可延长至6周～7周;冷藏7周的石斛汁中总生物碱溶出量仍高于常规榨汁52.47%。该研究促进了石斛资源合理利用,并为石斛汁保健饮品开发提供技术支持。
Using fresh Dendrobium officinale pressed juice as the object,the effect of different processing methods on the total alkaloid dissolution was studied. The results showed that freezing pretreatment and ultrasonic-assisted extraction had great influence on the total alkaloid dissolution. The cut fresh Dendrobium officinale was frozen and squeezed in the presence of 30 times acid water(pH 4.0,40 ℃),then the above juice was treated with 400 W ultrasonication for 10 min.Therefore,the final juice had 10.24 g/g total alkaloid dissolution,which was 94.68 % higher than that of the conventional juice(5.26 μg/g). After the pasteurization(80 ℃,30 min)was exerted on the above ultrasonic-assisted juice,the total alkaloid dissolution decreased8.00 %,but its cold storage period could be prolonged to 6 weeks-7 weeks. Also,the total alkaloid dissolution was still 52.47 % higher than that of conventional juice even if refrigerated for 7 weeks. These studies promoted the rational utilization of Dendrobium officinale resources and provided technical support for the development of Dendrobium officinale health juice.
Using fresh Dendrobium officinale pressed juice as the object,the effect of different processing methods on the total alkaloid dissolution was studied. The results showed that freezing pretreatment and ultrasonic-assisted extraction had great influence on the total alkaloid dissolution. The cut fresh Dendrobium officinale was frozen and squeezed in the presence of 30 times acid water(pH 4.0,40 ℃),then the above juice was treated with 400 W ultrasonication for 10 min.Therefore,the final juice had 10.24 g/g total alkaloid dissolution,which was 94.68 % higher than that of the conventional juice(5.26 μg/g). After the pasteurization(80 ℃,30 min)was exerted on the above ultrasonic-assisted juice,the total alkaloid dissolution decreased8.00 %,but its cold storage period could be prolonged to 6 weeks-7 weeks. Also,the total alkaloid dissolution was still 52.47 % higher than that of conventional juice even if refrigerated for 7 weeks. These studies promoted the rational utilization of Dendrobium officinale resources and provided technical support for the development of Dendrobium officinale health juice.
引文
[1]陈晓梅,王春兰,杨峻山,等.铁皮石斛化学成分及其分析的研究进展[J].中国药学杂志,2013,48(19):1634-1640
[2]宁英海,顾敬文,刘志萍,等.铁皮石斛活性成分及药理作用研究进展[J].亚太传统医药,2016,12(13):71-73
[3]TIAN C C,ZHA X Q,LUO J P.A polysaccharide from Dendrobium huoshanense prevents hepatic inflammatory response caused by carbon tetrachloride[J].Biotechnology&Biotechnological Equipment,2015,29(1):132-138
[4]魏小勇.石斛属植物生物碱研究进展[J].中国药事,2005,19(7):445-447
[5]WANG Q,GONG Q,WU Q,et al.Neuroprotective effects of Dendrobium alkaloids on rat cortical neurons injured by oxygen-glucose deprivation and reperfusion[J].Phytomedicine,2010,17(2):108-115
[6]LI Y,LI F,GONG Q,et al.Inhibitory effects of Dendrobium alkaloids on memory impairment induced by lipopolysaccharide in rats[J].Planta Medica,2011,77(2):117-121
[7]HU Y,ZHANG C,ZHAO X,et al.(±)-Homocrepidine A,a Pair of Anti-inflammatory Enantiomeric Octahydroindolizine Alkaloid Dim-ers from Dendrobium crepidatum[J].Journal of Natural Products,2015,23(4):319-322
[8]NIE J,TIAN Y,ZHANG Y,et al.Dendrobium alkaloids prevent Aβ25-35-induced neuronal and synaptic loss via promoting neurotrophic factors expression in mice[J].Peer J,2016,4(5594):doi:10.7717/peerj.2739
[9]郭文韬,张永萍,徐剑,等.基于CFDA数据库分析铁皮石斛产品开发研究[J].吉林中医药,2016,36(5):517-520
[10]郝近大.鲜药的研究与应用[M].北京:人民卫生出版社,2003:74-76
[11]高秀娟,王春生.鲜品铁皮石斛的应用介绍[J].北京中医药,2013,32(7):543-544
[12]魏小勇,马伟凤,高欣欣,等.不同极性石斛生物碱的提取分离工艺研究[J].现代中药研究与实践,2010,24(3):58-59
[13]张利,范明才,冯喜文,等.铁皮石斛中石斛多糖与石斛碱的纤维素酶法提取研究[J].化学研究与应用,2011,23(3):356-359
[14]原琳,李娇,荣永海,等.联合提取铁皮石斛中生物碱及多糖的研究[J].天然产物研究与开发,2015,27(1):179-184
[15]曹云丽,潘自红,赵晓军.金钗石斛中生物碱提取的动力学分析[J].平顶山学院学报,2017,32(5):44-49
[16]张水滔,李娜,徐娟,等.响应面优化铁皮石斛须根多糖提取工艺研究[J].食品研究与开发,2017,38(23):72-76
[17]陈盛余,赵丹丹,谢瑜,等.铁皮石斛多糖的微波辅助提取工艺研究[J].食品研究与开发,2017,38(6):49-52
[18]邓维泽,古霞,闫天龙,等.微波辅助提取金钗石斛多糖及体外抗氧化研究[J].食品研究与开发,2016,37(9):55-59
[19]朱凯莉,商玉萍,张俊东,等.超高压对石斛汁有效成分溶出及消化吸收的影响[J].食品工业,2018,39(8):82-86
[20]金青,林毅,蔡永萍,等.一种测定石斛生物碱含量的方法:CN103076294A[P].2013-01-01
[21]诸燕,张爱莲,何伯伟,等.铁皮石斛总生物碱含量变异规律[J].中国中药杂志,2010,35(18):2388-2391
[22]李墅,王春兰,郭顺星.高效液相色谱法测定金钗石斛中石斛碱含量[J].中国药学杂志,2009,44(4):252-254
[23]石冬俊,杨文宇,唐盛,等.金钗石斛煎煮熬膏过程中多糖和总生物碱含量的变化[J].时珍国医国药,2016(2):355-358
[24]NADULSKI R,SKWARCZ J,SUJAK A,et al.Effect of pre-treatment on pressing efficiency and properties of rhubarb(Rheum rhaponticum L.)juice[J].Journal of Food Engineering,2015,166:370-376
[25]LIU X F,ZHU J,GE S Y,et al.Orally administered Dendrobium officinale and its polysaccharides enhance immune functions in BALB/c mice.[J].Natural Product Communications,2011,6(6):867-870
[26]SONG J,YANG Q,HUANG W,et al.Optimization of trans lutein from pumpkin(Cucurbita moschata)peel by ultrasound-assisted extraction[J].Food&Bioproducts Processing,2018,107:104-112
[27]NAFFATI A,VLADI C J,PAVLI C B,et al.Biorefining of filter tea factory by-products:Classical and ultrasound-assisted extraction of bioactive compounds from wild apple fruit dust[J].Journal of Food Process Engineering,2017,40(6):doi:10.1111/jfpe.12572
[2]宁英海,顾敬文,刘志萍,等.铁皮石斛活性成分及药理作用研究进展[J].亚太传统医药,2016,12(13):71-73
[3]TIAN C C,ZHA X Q,LUO J P.A polysaccharide from Dendrobium huoshanense prevents hepatic inflammatory response caused by carbon tetrachloride[J].Biotechnology&Biotechnological Equipment,2015,29(1):132-138
[4]魏小勇.石斛属植物生物碱研究进展[J].中国药事,2005,19(7):445-447
[5]WANG Q,GONG Q,WU Q,et al.Neuroprotective effects of Dendrobium alkaloids on rat cortical neurons injured by oxygen-glucose deprivation and reperfusion[J].Phytomedicine,2010,17(2):108-115
[6]LI Y,LI F,GONG Q,et al.Inhibitory effects of Dendrobium alkaloids on memory impairment induced by lipopolysaccharide in rats[J].Planta Medica,2011,77(2):117-121
[7]HU Y,ZHANG C,ZHAO X,et al.(±)-Homocrepidine A,a Pair of Anti-inflammatory Enantiomeric Octahydroindolizine Alkaloid Dim-ers from Dendrobium crepidatum[J].Journal of Natural Products,2015,23(4):319-322
[8]NIE J,TIAN Y,ZHANG Y,et al.Dendrobium alkaloids prevent Aβ25-35-induced neuronal and synaptic loss via promoting neurotrophic factors expression in mice[J].Peer J,2016,4(5594):doi:10.7717/peerj.2739
[9]郭文韬,张永萍,徐剑,等.基于CFDA数据库分析铁皮石斛产品开发研究[J].吉林中医药,2016,36(5):517-520
[10]郝近大.鲜药的研究与应用[M].北京:人民卫生出版社,2003:74-76
[11]高秀娟,王春生.鲜品铁皮石斛的应用介绍[J].北京中医药,2013,32(7):543-544
[12]魏小勇,马伟凤,高欣欣,等.不同极性石斛生物碱的提取分离工艺研究[J].现代中药研究与实践,2010,24(3):58-59
[13]张利,范明才,冯喜文,等.铁皮石斛中石斛多糖与石斛碱的纤维素酶法提取研究[J].化学研究与应用,2011,23(3):356-359
[14]原琳,李娇,荣永海,等.联合提取铁皮石斛中生物碱及多糖的研究[J].天然产物研究与开发,2015,27(1):179-184
[15]曹云丽,潘自红,赵晓军.金钗石斛中生物碱提取的动力学分析[J].平顶山学院学报,2017,32(5):44-49
[16]张水滔,李娜,徐娟,等.响应面优化铁皮石斛须根多糖提取工艺研究[J].食品研究与开发,2017,38(23):72-76
[17]陈盛余,赵丹丹,谢瑜,等.铁皮石斛多糖的微波辅助提取工艺研究[J].食品研究与开发,2017,38(6):49-52
[18]邓维泽,古霞,闫天龙,等.微波辅助提取金钗石斛多糖及体外抗氧化研究[J].食品研究与开发,2016,37(9):55-59
[19]朱凯莉,商玉萍,张俊东,等.超高压对石斛汁有效成分溶出及消化吸收的影响[J].食品工业,2018,39(8):82-86
[20]金青,林毅,蔡永萍,等.一种测定石斛生物碱含量的方法:CN103076294A[P].2013-01-01
[21]诸燕,张爱莲,何伯伟,等.铁皮石斛总生物碱含量变异规律[J].中国中药杂志,2010,35(18):2388-2391
[22]李墅,王春兰,郭顺星.高效液相色谱法测定金钗石斛中石斛碱含量[J].中国药学杂志,2009,44(4):252-254
[23]石冬俊,杨文宇,唐盛,等.金钗石斛煎煮熬膏过程中多糖和总生物碱含量的变化[J].时珍国医国药,2016(2):355-358
[24]NADULSKI R,SKWARCZ J,SUJAK A,et al.Effect of pre-treatment on pressing efficiency and properties of rhubarb(Rheum rhaponticum L.)juice[J].Journal of Food Engineering,2015,166:370-376
[25]LIU X F,ZHU J,GE S Y,et al.Orally administered Dendrobium officinale and its polysaccharides enhance immune functions in BALB/c mice.[J].Natural Product Communications,2011,6(6):867-870
[26]SONG J,YANG Q,HUANG W,et al.Optimization of trans lutein from pumpkin(Cucurbita moschata)peel by ultrasound-assisted extraction[J].Food&Bioproducts Processing,2018,107:104-112
[27]NAFFATI A,VLADI C J,PAVLI C B,et al.Biorefining of filter tea factory by-products:Classical and ultrasound-assisted extraction of bioactive compounds from wild apple fruit dust[J].Journal of Food Process Engineering,2017,40(6):doi:10.1111/jfpe.12572