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Method for enriching ginkgolide in ginkgo fruit juice based on probiotic fermentation

A technology of white fruit juice and probiotics, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., to achieve the effect of being conducive to industrial production and promotion, and low cost

Pending Publication Date: 2020-07-14
南京农业大学泰州研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few reports on the enrichment of ginkgolides by microbial fermentation

Method used

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  • Method for enriching ginkgolide in ginkgo fruit juice based on probiotic fermentation
  • Method for enriching ginkgolide in ginkgo fruit juice based on probiotic fermentation
  • Method for enriching ginkgolide in ginkgo fruit juice based on probiotic fermentation

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Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1: Extraction and determination of ginkgolides

[0031] Extraction of ginkgolides from fermented white juice: 50 mL of fermentation supernatant was concentrated to 5 mL by vacuum concentration under reduced pressure; then mixed with an equal volume of methanol, ultrasonically extracted (40 kHz, 250 W) for 30 min, and centrifuged Collect the supernatant. After removing the methanol in the supernatant, add ethyl acetate for extraction three times, 10 mL each time; combine the organic phases, concentrate to dryness with a rotary evaporator, dissolve the residue in methanol and dilute to 1 mL, filter through a 0.45 μm organic After membrane filtration, it was determined by HPLC-ELSD.

[0032] Preparation of control solution: take 50 mL of unfermented white juice, and extract ginkgolides according to the above steps.

[0033] HPLC-ELSD detection conditions for ginkgolides: Krosmail 100-C18 column (250×4.6mm, 5 μm) is used as the chromatographic column; the mobil...

Embodiment 2

[0035] A method for enriching ginkgolides in white fruit juice based on probiotic fermentation, comprising the steps of:

[0036] (1) Select fresh and full-grained ginkgo, remove the shell and seed coat, mix and beat according to the ratio of mass:volume 1:4, and add 15 U / g and 20 U / g (both based on the mass of ginkgo) to the slurry α-amylase and glucoamylase, stirred at 55 ℃ for 2.5 h, then centrifuged at 4500 r / min for 15 min to obtain white juice;

[0037] (2) Place the white juice in a water bath at 100 °C for 15 minutes to sterilize, after cooling, insert 3% of the white juice mass into the seed solution of Lactobacillus acidophilus BNCC 185342, and ferment at 37 °C for 48 h; the fermented white juice is centrifuged to remove bacteria After in vivo, the content of ginkgolides was determined.

[0038] Experimental results: if Figure 1-3 As shown, after 48 h of fermentation with Lactobacillus acidophilus BNCC 185342, ginkgolide A in white juice increased from 1.06±0.19 m...

Embodiment 3

[0040] A method for enriching ginkgolides in white fruit juice based on probiotic fermentation, comprising the steps of:

[0041] (1) Select fresh and full-grained ginkgo, remove the shell and seed coat, mix and beat according to the ratio of mass:volume 1:5, and add 20 U / g and 30 U / g (both based on the mass of ginkgo) to the slurry α-amylase and glucoamylase, stirred at 60 °C for 2 h, centrifuged at 4000 r / min for 20 min, and white juice was obtained;

[0042] (2) Sterilize the white juice in a water bath at 90°C for 20 minutes, add 1% of the weight of the white juice to the seed liquid of Lactobacillus plantarum BNCC 337796 after cooling, and ferment at 37°C for 48 hours; the fermented white juice is centrifuged to remove bacteria After that, the content of ginkgolides was determined.

[0043] Experimental results: if Figure 1-3 As shown, after 48 h of fermentation with Lactobacillus plantarum BNCC 337796, ginkgolide A in white juice increased from 1.06±0.19 mg / L to 1.68±0....

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Abstract

The invention discloses a method for enriching ginkgolide in ginkgo fruit juice based on probiotic fermentation, and belongs to the technical field of food processing. The method mainly comprises thefollowing steps: (1) mixing ginkgo fruits and water to perform pulping to obtain pulp, adding alpha-amylase and a saccharifying enzyme into the pulp for enzymolysis, and performing centrifuging to obtain ginkgo juice; and (2) sterilizing the ginkgo juice, and inoculating the ginkgo juice with probiotics for fermentation. The content of ginkgolides in the ginkgo juice is obviously improved after the ginkgo fruit juice is fermented by probiotics, and the nutritional health care value is greatly improved. The method is safe and environmentally friendly, has low cost, and is beneficial to industrial production and popularization.

Description

technical field [0001] The invention specifically relates to a method for enriching ginkgolides in white fruit juice based on probiotic fermentation, and belongs to the field of food processing with the same source of medicine and food. [0002] technical background [0003] Ginkgo, the seed of the "living fossil" ginkgo tree, has been included in the list of homology of medicine and food by the Ministry of Health because of its high medicinal value. Ginkgo is not only rich in nutrients such as starch and protein, but also contains various bioactive substances such as ginkgolides and ginkgolic acids. Among them, ginkgolides have attracted widespread attention because of their unique chemical structure and physiological activity. Ginkgo terpene lactones belong to terpenoids and are divided into diterpene lactones and sesquiterpene lactones according to structural differences. Ginkgolides A, B, C, J, K, and M belong to diterpene lactones, and their molecular structure is a ri...

Claims

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Application Information

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IPC IPC(8): C12P17/18C12P7/40C12R1/23C12R1/25C12R1/245
CPCC12P17/181C12P7/40
Inventor 陶阳汪雨晨姜小三韩永斌李丹丹姜应兵邱宁
Owner 南京农业大学泰州研究院
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