Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract

The technology of extract and licorice leaf is applied to the licorice leaf extract and its preparation for improving the quality of refrigerated and frozen pork products. Reduce the edible quality, nutritional value and limited storage time of pork and its products, and achieve the effects of no odor, strong antioxidant activity, and improved utilization.

Inactive Publication Date: 2016-09-07
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pork is rich in fat and protein. Under the action of microorganisms, endogenous enzymes and environmental influences, pork and its products are prone to lipid oxidation and protein oxidation during storage and transportation, thereby reducing the eating quality of pork and its products and nutritional value, and cause certain economic losses
[0003] Refrigeration (0–4°C) can delay the deterioration of meat and meat products to a certain extent, but because the temperature is not low enough to effectively inhibit the activity of endogenous enzymes and the growth of microorganisms, the storage time is very limited

Method used

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  • Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract
  • Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract
  • Glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and preparation method of glycyrrhiza glabra leaf extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of licorice leaf extract comprises the following steps:

[0033] Glycyrrhiza glabra leaves were washed and dried and crushed through a 60-mesh sieve, 80% ethanol (v / v) was added in a proportion of 10 times by weight, heated and kept in a slightly boiling state for reflux extraction for 2 hours, repeated extraction twice, combined extracts, centrifuged at 4000rpm, Filter the supernatant, and concentrate the supernatant under reduced pressure at 50°C to a paste; dilute the concentrated extract with distilled water to make the total flavonoid concentration of the solution reach 5 mg / mL, and perform pretreated XAD-16 macroporous resin column chromatography Column, using 0-50% (v / v) ethanol-distilled water gradient elution, collecting 50% ethanol (v / v) eluate, concentrating under reduced pressure to remove ethanol, and freeze-drying to obtain licorice leaf extract.

[0034] The obtained licorice leaf extract is brown-yellow powder with a sweet taste an...

Embodiment 2

[0036] Pork suet was purchased from Guangzhou Nansha Farmer's Market, boiled and filtered to remove residues to obtain experimental lard, and accurately weighed 3g of lard in each reaction tube.

[0037] The licorice leaf extract of Example 1 was dissolved (dispersed) in absolute ethanol, added to each reaction tube at a mass fraction of 0.05%, and assisted by ultrasonic treatment for 10 min to make it evenly mixed. Adding the licorice leaf extract and the fat oxidation induction time of the blank group lard at ℃, the air flow rate is 20L / h, the experimental results are as follows figure 1 shown.

[0038] At the same time, the inhibitory effect of 0.05% licorice leaf extract on the oxidation of lard was investigated at 100°C, 110°C, 120°C and 130°C, and the shelf life was calculated by extrapolation (storage at 20°C).

[0039] Experimental results:

[0040] like figure 1 As shown, compared with the blank group, the oxidation induction time of lard added with licorice leaf e...

Embodiment 3

[0043]Pork suet was purchased from Guangzhou Nansha farmer's market, boiled and filtered to remove the residue to obtain lard for experimentation, accurately weighed 3g lard in each reaction tube, and studied the effect of different additions of licorice leaf extract on lard according to the method of Example 2. Inhibition of lipid oxidation. Dissolve (disperse) the licorice leaf extract in absolute ethanol, add it to each reaction tube at a mass fraction of 0.025%, 0.05%, 0.075%, 0.100% and 0.15%, and ultrasonically assist it for 10 minutes to mix it evenly, and use oil oxidation Rancimat was used to compare the oil oxidation induction time of five different addition groups of licorice leaf extract at 120°C and the blank group lard, the air flow rate was 20L / h, and the experimental results were as follows: image 3 shown.

[0044] image 3 It was shown that with the increase of the addition amount, the induction time of lard oxidation continued to prolong, and the licorice ...

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Abstract

The invention discloses a glycyrrhiza glabra leaf extract for improving quality of cold-stored pork products and frozen-stored pork products and a preparation method and an application of the glycyrrhiza glabra leaf extract. The preparation method of the glycyrrhiza glabra leaf extract comprises the following steps of performing reflux extraction on glycyrrhiza glabra leaves after being dried and smashed as a raw material with 80% ethanol for three times, wherein the reflux extraction is performed for two hours each time; performing centrifugation to obtain supernatants; mixing the supernatants extracted during reflux extraction for three times; and performing concentrating under reduced pressure at 50 DEG C to remove the ethanol, and performing chromatography for purification by a macroporous resin column so as to obtain the glycyrrhiza glabra leaf extract. The glycyrrhiza glabra leaf extract disclosed by the invention is extracted from the glycyrrhiza glabra leaves, the total content of flavonoids of the glycyrrhiza glabra leaves is greater than 15%, and the utilization ratio of overground parts of the glycyrrhiza glabra which are conventionally used as a livestock feed is increased. According to the glycyrrhiza glabra leaf extract disclosed by the invention, no hazardous reagent exists, the color is light, the antioxidant activity is strong, the glycyrrhiza glabra leaf extract has no peculiar smell and is suitable for cold storing and frozen storing of pork and pork products.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a licorice leaf extract, in particular to a licorice leaf extract for improving the quality of refrigerated and frozen pork products, its preparation method and application. Background technique [0002] Meat and meat products are one of the important components of the diet, which can provide human beings with high-quality protein and amino acids, and play an important role in human health. Pork is rich in fat and protein. Under the action of microorganisms, endogenous enzymes and environmental influences, pork and its products are prone to lipid oxidation and protein oxidation during storage and transportation, thereby reducing the eating quality of pork and its products and nutritional value, and cause certain economic losses. [0003] Refrigeration (0–4°C) can delay the deterioration of meat and meat products to a certain extent, but because the temperature is not low enough to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 赵谋明董怡林恋竹苏国万
Owner SOUTH CHINA UNIV OF TECH
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