A method for improving fruit and vegetable juices that simultaneously delays the degradation of vitamin C and removes heavy metal lead

A fruit and vegetable juice and heavy metal technology, applied in the field of food science, can solve problems such as the influence of vitamin C degradation rate, and achieve the effects of improving antioxidant capacity, reducing lead content, and improving antioxidant properties.

Active Publication Date: 2019-03-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the fermentation strain will have a certain impact on the degradation rate of vitamin C

Method used

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  • A method for improving fruit and vegetable juices that simultaneously delays the degradation of vitamin C and removes heavy metal lead
  • A method for improving fruit and vegetable juices that simultaneously delays the degradation of vitamin C and removes heavy metal lead
  • A method for improving fruit and vegetable juices that simultaneously delays the degradation of vitamin C and removes heavy metal lead

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Experimental program
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Effect test

preparation example Construction

[0022] Preparation of fruit and vegetable juices: Fresh strawberries, pears and citrus were purchased from three markets in Anhui, Hunan and Jiangxi provinces, China (Table 1). After cleaning, add ultrapure water at 1:2w / v after slicing, and use a juicer to squeeze to obtain fruit and vegetable juice initially. The fruit and vegetable juices were centrifuged at 10,000 × g for 20 minutes, sterilized at 105° C. for 10 minutes, and packaged in sterile glass bottles.

[0023] The relevant information of using fruit and vegetable juice in table 1 the present invention

[0024]

Embodiment 1

[0025] Embodiment 1 Lactobacillus plantarum CCFM8661 is treated for 3h

[0026] The Lactobacillus plantarum CCFM8661 (i.e. Lactobacillus plantarum CGMCC NO.5494) frozen in a glycerol tube was inoculated into the MRS medium for continuous activation for 2 generations, expanded and cultured for 18h, centrifuged to obtain thalline and resuspended in sterilized physiological saline . Press 10 7 The addition amount of cfu / mL The bacterial suspension of CCFM8661 was added to 9 different fruit and vegetable juices, and the fruit and vegetable juices without lactic acid bacteria were set as blank control. After incubating the fruit and vegetable juices at 37°C for 3 h, standard plate counts were performed. Then, centrifuge at 8000×g for 20 minutes, and take the supernatant of fruit and vegetable juice. The pH value was measured, pure nitric acid was added, and the solution was digested in a microwave digestion system for 20 min, and the content of heavy metal lead was determined by...

Embodiment 2

[0034] Embodiment 2 Lactobacillus plantarum CCFM8661 fermentation 36h

[0035] The Lactobacillus plantarum CCFM8661 (i.e. Lactobacillus plantarum CGMCC NO.5494) frozen in a glycerol tube was inoculated into the MRS medium for continuous activation for 2 generations, expanded and cultured for 18h, centrifuged to obtain thalline and resuspended in sterilized physiological saline . The bacterial suspension of CCFM8661 was added to 9 different fruit and vegetable juices at the addition amount of 107 cfu / mL, and the fruit and vegetable juices without lactic acid bacteria were set as blank control. After incubating the fruit and vegetable juices at 37°C for 3 h, standard plate counts were performed. Then, centrifuge at 8000×g for 20 minutes, and take the supernatant of fruit and vegetable juice. Measure the pH value, add pure nitric acid, digest in the microwave digestion system for 20 min, and use the atomic absorption spectrometer to determine the lead ion content in the obtaine...

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Abstract

The invention discloses a method for improving fruit and vegetable juices, which simultaneously delays the degradation of vitamin C and removes heavy metal lead, and belongs to the field of food science and technology. The method of the present invention is that after adding Lactobacillus plantarum CCFM8661 to the fruit and vegetable juice for 36 hours or 3 hours, a simple centrifugation can make the removal rate of heavy metal lead in the fruit and vegetable juice reach 40.23% to 91.11%, and significantly delay the fruit and vegetable juice. Vitamin C degradation. The method of the invention provides a new approach and solution for the reduction of heavy metals and the protection of vitamin C in food.

Description

technical field [0001] The invention relates to a method for improving fruit and vegetable juice which simultaneously delays the degradation of vitamin C and removes heavy metal lead, and belongs to the technical field of food science. Background technique [0002] Lead is a very common toxic heavy metal. It is widely distributed in the environment. The toxicity of lead is related to the form and solubility of its compounds. The toxicity lasts for a long time and is not easy to discharge. It mainly involves hematopoietic, cardiovascular, digestive, urinary, immune and other systems. . Lead is not required for human and animal growth at any concentration and level. With the development of industry and the use of pesticides, lead pollution is becoming more and more serious. In developing countries such as China and Thailand, lead poisoning has become a serious health-threatening safety problem, and some special occupational groups such as miners, welders, and painters are pa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L29/00A23L5/20
CPCA23L2/02A23V2400/169
Inventor 翟齐啸陈卫田丰伟王刚刘小鸣张秋香范大明赵建新张灏殷瑞杰
Owner JIANGNAN UNIV
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