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Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products

A technology for olive polyphenols and water-soluble oil, which is applied in the fields of biomedicine and food applications, can solve the problems of human toxicity, narrow antibacterial spectrum, and change in the content of active ingredients, and achieves the effects of easy production, good water solubility and simple process.

Inactive Publication Date: 2013-05-29
INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, many natural preservatives have been developed and put on the market, but most of them are crude products, and their active ingredient content often changes with the season and geographical environment. What kind of substances in some natural preservatives work? Not very clear, let alone isolated pure product for toxicological evaluation
In addition, the research on the mechanism of action, antibacterial spectrum and applicable range of various preservatives is not deep enough.
Moreover, there are many problems in the practical application of natural preservatives. When the amount of some natural preservatives is small, the antiseptic effect cannot be achieved. When the amount is large, it may affect the flavor and quality of the food, and even produce toxic and side effects. For example, flavonoids are used as preservatives When the mass fraction is too high, it will make people feel bitter and astringent, and it will also cause food discoloration due to oxidation
Some of the natural preservatives that have been developed generally have the disadvantage of narrow antibacterial spectrum. Using only one kind can not completely inhibit the growth of all germs, and using multiple kinds at the same time may also cause toxicity to the human body, etc. All of the above restrict natural antiseptics. The main factors in the process of drug development and utilization

Method used

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  • Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products
  • Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products
  • Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Preparation of water-soluble olive polyphenols with antibacterial and fresh-keeping activity on meat products

[0037] The first step, raw material pretreatment

[0038] Screen and dry fresh olive leaves at low temperature, crush them into powders below 0.5cm, such as 200nm, 300nm, 500nm, 1000nm, 10mm, 50mm, 100mm, 200mm, 300mm, 500mm, preferably 500nm, 1000nm, 10mm, 50mm, 100mm;

[0039] The second step, preparation of different olive extracts

[0040] A water extract: the mass ratio of dried olive leaves to deionized water is 1:15-30, extract at 90-100°C for 2-4 hours, extract twice, filter, combine extracts, concentrate under reduced pressure, and vacuum freeze the concentrate Dry, the moisture content of the solid powder is less than 10%;

[0041] B alcohol extract: the mass ratio of olive dry leaves to alcohol solvent is 1:6-20, extract at 70-80°C for 2-4 hours, extract twice, filter, combine extracts, concentrate under reduced pressure, and vacuum free...

Embodiment 2

[0054] Embodiment 2 olive extract preparation

[0055] 1. Sample pretreatment

[0056] Rinse the fresh olive leaves with clean water and dry them at room temperature until the surface of the leaves is completely dry. Put them in a vacuum drying oven in batches and dry them at a vacuum of 740mmHg and a temperature of 50°C. Open the vacuum drying oven every 1h until the leaves are completely dry. Completely dry, then pulverize the dry olive leaves with a multifunctional grinder, pulverize to a fine powder, pass through a 50-mesh sieve, and use the olive leaf powder for later use.

[0057] 2. Extraction with different solvents

[0058] 1) Water extraction method

[0059] Weigh 20g of olive leaf powder into 8 triangular flasks, add 400ml of distilled water each to make a solid-liquid ratio of 1:20, put them in a constant temperature shaker, and extract at an oscillation frequency of 130r / s and 90°C. The extraction time is respectively The content of total flavonoids and polyphe...

Embodiment 3

[0066] The detection of embodiment 3 olive leaf extract polyphenols and flavonoids

[0067] 1. Sample pretreatment

[0068] The extracts of different extraction methods were centrifuged in a low-speed centrifuge at a speed of 3000r / s for 10min, and 20ml of the supernatant was used for the determination of flavonoids and polyphenols, and the rest of the supernatant was collected for later use.

[0069] 2. Detection of flavonoids

[0070] a) Preparation of flavonoids standard curve

[0071] Accurately weigh 4.8 mg of rutin with a constant weight, dissolve it in 95% ethanol, and dilute it in a 50 mL volumetric flask with 30% ethanol to prepare a standard solution of rutin with a concentration of 0.096 mg / mL.

[0072] Precisely measure 0.0, 0.5, 1.0, 2.0, 3.0, 4.0ml of rutin standard solution (96.0μg / ml) and place them in calibrated 10ml test tubes, then add 0.3ml of 5% NaNO 2 , shake well, let stand for 6min. Then add 0.3ml10%Al(NO 3 ) 3 , shake well, let stand for 6min, ad...

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Abstract

The invention discloses a preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products, and the preparation method comprises the following steps of; screening fresh olive leaves, drying, and crushing into powder less than 0.5 cm; extracting in twice at 50-100 DEG C for the boiling time of 10-60 minutes, wherein the solid-to-liquid ratio of dried olive leaves and different extraction solvents is 1:(6-30); filtering, merging extracting solutions, decompressing, concentrating, and then carrying out vacuum freeze drying to prepare different extracts, wherein the water content of the solid powder is less than 10%; then carrying out resin purification and solvent extraction, adding 1-5 percent by weight of water-soluble beta-cyclodextrin to the extracts, and carrying out vacuum drying to prepare 60%-90% olive polyphenol powder. The olive leaf extract prepared through the method disclosed by the invention has the inhibition zone average value of 1.5-3.50 cm on Staphylococcus aureus and the inhibition zone average value of 1.20-3.20 cm on escherichia coli under the concentration of 1%-20%, can be used for treating the fresh meat and the braised pork by achieving the mass ratio of the olive extract and the meat products to 0.1%-5%, can be used for prolonging the shelf life of preservation in air for 3-5 days at 0-15 DEG C and prolonging the shelf life of preservation under vacuum packaging for 10-30 days at 0-15 DEG C.

Description

1. Technical field [0001] The invention relates to a method for preparing water-soluble olive polyphenols with antibacterial and fresh-keeping activity on meat products, belonging to the fields of biomedicine and food applications. 2. Technical background [0002] According to the research of the International Society for Microbiology (IAMS), excellent food preservatives have the following characteristics: ① not only inhibit the growth and reproduction of microorganisms, but preferably kill them. It is better if the preservative can be decomposed after adding; ②It has the effect of inhibiting microorganisms, and if it can survive and continue its effect until the food is consumed or before the second processing, it can also be used; ④ Its adaptation conditions are consistent with the microorganisms that can grow in food under the same conditions. At present, there are few preservatives that are effective in the pH range of 5-7; ⑤Under the applicable conditions, they should ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 王成章叶建中吉清
Owner INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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