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Method for efficiently reducing content of ginkgolic acid in ginkgo nut

A technology of ginkgo fruit and ginkgolic acid, which is applied in the field of food processing, can solve the problems of not being able to guarantee the safety and edible properties of the product, not realizing the core removal of ginkgo fruit, and high labor intensity, so as to improve the safety and edibility, the method is simple, low cost effect

Active Publication Date: 2017-04-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the processing of ginkgo-related products in China, there is no coring treatment of ginkgo fruit, and it is directly peeled and processed into instant ginkgo fruit, ginkgo fruit powder, ginkgo capsule, ginkgo slice, ginkgo drink, ginkgo tea, ginkgo wine, etc. , can not guarantee the safety of the product edible
If the pure manual method is used to remove the core, the labor intensity is high, the cost is high, and the operation is troublesome

Method used

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  • Method for efficiently reducing content of ginkgolic acid in ginkgo nut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take different kinds of fresh Ginkgo biloba (Ma Ling, Yuanzi, and Bergamot), three parts: outer testa, pulp, and fruit core, after drying, crushing, and sieving, measure the water content respectively, calculate the ginkgolic acid content on a dry basis, and prepare To be tested later. The measured testa: Bergamot > Yuanzi > Ma Ling, the content of ginkgolic acid in the testa of the three varieties is 158-211μg / g; in the pulp, the content of ginkgolic acid in the three types of ginkgo fruit is relatively low, all about 80μg / g. Fruit core: Yuanzi > Bergamot > Ma Ling, the content of ginkgolic acid in the core of the three varieties is 3798-4728μg / g. However, the distribution of ginkgolic acid content in different types of ginkgo fruit was the same: fruit core>pericarp>pulp.

Embodiment 2

[0017] Fresh bergamot ginkgo fruit, which is plump and popular in the market, is selected as the experimental object. Ginkgo biloba with a content of 280 μg / g of shelled ginkgo was heated at 80°C, 90°C, and 100°C for 10-30 minutes to remove the hard shell and seed coat. The results are shown in Table 1.

[0018] Table 1 Ginkgo content at different temperatures and times

[0019]

[0020] When the cooking temperature was 100°C, it was found that the shell part of the ginkgo fruit had cracked, and the pulp remained intact. In order to achieve a better dehulling and detoxification effect, and considering energy consumption, a cooking time of 20 minutes and a cooking temperature of 100°C were selected. Before and after cooking, the content of ginkgolic acid decreased from 280 μg / g (dry basis) before heating to 253 μg / g (dry basis).

Embodiment 3

[0022] Take out the shelled ginkgo fruit and peel off the shell. After mechanical coring treatment, before and after coring, the content of ginkgo ginkgolic acid decreased from 280 μg / g (dry basis) before coring to 135 μg / g (dry basis).

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Abstract

The invention discloses a method for efficiently reducing the content of ginkgolic acid in ginkgo, and belongs to the technical field of food processing. Through combination of simple heat treatment, mechanical core-removal treatment and low-concentration alkali liquid soaking treatment, the content of the ginkgolic acid in the ginkgo is reduced to 0-2 [mu]g / g (dry basis) from the original of 280 [mu]g / g (dry basis) and is far lower than addition of reduction effects which can be achieved by single use of any method, and the remarkable effect is achieved. The method has the advantages of simpleness, low cost, convenience in operation and remarkable effect, greatly improves the safety and edibility of the ginkgo, and is favorable for market popularization.

Description

technical field [0001] The invention relates to a method for efficiently reducing the content of ginkgolic acid in ginkgo fruit, belonging to the technical field of food processing. Background technique [0002] Ginkgo, also known as ginkgo. It is both food and medicine, and has the effects of moistening the lungs, relieving cough, relieving asthma and reducing phlegm. In addition, it has the effects of lowering blood fat, softening blood vessels, antagonizing platelet activating factor, improving cardiovascular and cerebrovascular circulation, and antithrombotic effects, and is widely accepted and recognized by people. Generally speaking, there is not much hindrance to eating more food. But the ginkgo fruit is an exception, you can’t eat more, especially the raw ginkgo fruit, if you eat too much, you will be poisoned, children may be poisoned if they eat 5-6 raw ginkgo fruit, and even die in severe cases. The main toxic and side effect component of ginkgo fruit is ginkgo...

Claims

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Application Information

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IPC IPC(8): A23L5/20
Inventor 李才明顾正彪张凤景李兆丰洪雁程力
Owner JIANGNAN UNIV
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