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Method for reducing content of ginkgolic acid in ginkgo seeds

A technology of ginkgolic acid and ginkgo, applied in the field of food processing, can solve the problems of few research reports on ginkgolic acid removal, and achieve the effects of reducing ginkgolic acid content, low cost and simple method

Inactive Publication Date: 2016-02-24
JIANGNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many research reports on the removal of ginkgolic acid from ginkgo at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The content of ginkgolic acid was determined by solid phase extraction-HPLC method. The sample was extracted by methanol reflux, and the extract was subjected to C 18 Solid phase extraction column purification, injection analysis. The chromatographic column is an octadecylsilane bonded silica gel column (150mm×4.6mm, 5μm), the mobile phase is methanol-3% glacial acetic acid (9:1), the detection wavelength is 310nm, the column temperature is 30°C, and the flow rate is 1.0 mL / min.

Embodiment 2

[0015] The ginkgo fruit with shell was heated in boiling water at 100°C for 10-120 minutes, and the content of ginkgo acid in the ginkgo fruit decreased from 343.4 μg / g (dry basis) before heating to 152.5-287.9 ​​μg / g (dry basis).

Embodiment 3

[0017] The shelled ginkgo fruit was heated in 50°C water for 10-120min, and the ginkgo acid content of the ginkgo fruit decreased from 343.4 μg / g (dry basis) before heating to 160.2-221.6 μg / g (dry basis).

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PUM

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Abstract

The invention discloses a method for reducing the content of ginkgolic acid in ginkgo seeds, and belongs to the technical field of food processing. According to the method disclosed by the invention, simple heat treatment and alcohol soaking treatment are combined, so that the content of the ginkgolic acid in the ginkgo seeds can be notably reduced, and the safety of the ginkgo seeds is greatly improved. Besides, the method disclosed by the invention is simple to operate and low in cost, and has good popularization potential.

Description

technical field [0001] The invention relates to a method for reducing the content of ginkgolic acid in ginkgo, belonging to the technical field of food processing. Background technique [0002] Ginkgo fruit (i.e. ginkgo fruit) is rich in starch, crude protein, and crude fat. It also contains a large amount of vitamins, carotene, niacin, riboflavin, and 25 trace elements such as phosphorus, potassium, calcium, magnesium, and iron. High nutritional and health functions, can nourish yin, nourish the skin, anti-aging, prolong life, expand microvessels, promote blood circulation, prevent and treat cardiovascular and cerebrovascular diseases, etc. Therefore, ginkgo has become an important raw material in food, medicine, cosmetics and other fields. However, it is well known that eating raw or unheated ginkgo over a certain limit may cause acute poisoning, nausea, vomiting, dizziness, diarrhea and other discomfort symptoms, and even death in severe cases. Studies have shown that g...

Claims

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Application Information

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IPC IPC(8): A23L5/20
CPCA23V2002/00A23V2250/082A23V2250/086
Inventor 李才明顾正彪李兆丰徐鑫程力洪雁
Owner JIANGNAN UNIV
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