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Method for soaking and enriching gamma-aminobutyric acid in coffee leaves by ultrasonic waves in cooperation with sodium glutamate

A technology of sodium glutamate and aminobutyric acid, which is applied in the field of physical processing, can solve the problems of lack of GABA enrichment research and methods that have not been studied, and achieve the effect of simple operation, significant effect, and improved inhibitory activity

Pending Publication Date: 2021-02-26
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, the research on the enrichment of GABA in coffee leaves is very lacking, and the anaerobic enrichment method is mainly used, while there is no research on the method of soaking with ultrasonic and sodium glutamate

Method used

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  • Method for soaking and enriching gamma-aminobutyric acid in coffee leaves by ultrasonic waves in cooperation with sodium glutamate
  • Method for soaking and enriching gamma-aminobutyric acid in coffee leaves by ultrasonic waves in cooperation with sodium glutamate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Sorting the fresh coffee leaves, removing dry leaves, bad leaves and leaf stalks, and obtaining the fresh coffee leaves after screening;

[0038] (2) Sodium glutamate is added to water, after mixing and dissolving, the pH value is adjusted to 6 to obtain a 0.5% sodium glutamate aqueous solution;

[0039] (3) Soak the screened fresh coffee leaves in an aqueous solution of sodium glutamate, while adjusting the ultrasonic temperature to 20°C, the ultrasonic frequency to 40KHz, and the ultrasonic power to 60W for ultrasonic treatment, and the ultrasonic time is 45 minutes;

[0040] (4) Wash the coffee leaves treated with step (3) with clear water and drain, then let stand at 28°C for 2h,

[0041] (5) Freeze-dry the coffee leaves treated in step (4) with a vacuum degree of <10MPa and a temperature of <-50°C. After freeze-drying, enriched coffee leaves are obtained, which are then pulverized by a pulverizer and filtered through a 60-mesh sieve. Finally, the enriched coff...

Embodiment 2

[0046] The test operation process is the same as in Example 1, except that the ultrasonic time is 5min, the ultrasonic temperature is 28°C, the ultrasonic frequency is 20 / 40KHz, the ultrasonic power is 150W, the concentration of sodium glutamate solution is 2%, the pH value is 5.9, and the standing time is 6.7h. See Table 1.

Embodiment 3

[0048] The test operation process was the same as that in Example 1, except that the ultrasonic time was 5 minutes, the ultrasonic temperature was 20° C., the ultrasonic frequency was 20 KHz, the ultrasonic power was 60 W, the concentration of sodium glutamate solution was 0.5%, the pH value was 5, and the standing time was 2 hours. The results are shown in Table 1.

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Abstract

The invention belongs to the technical field of physical processing, and relates to a technology for soaking and enriching gamma aminobutyric acid in coffee leaves through cooperation of ultrasound and sodium glutamate. The method comprises the steps that coffee leaves are soaked in a sodium glutamate solution with the mass concentration being 0.5%-2.0% and the pH being 5.0-6.0, gamma aminobutyricacid is enriched through ultrasound, the ultrasound frequency is 20-60 KHz, single frequency or double frequency or triple frequency can be selected, the power is 60-300 W, the ultrasound temperatureis 20-40 DEG C, and after treatment is conducted for 5-45 min, the coffee leaves are subjected to standing treatment at 26-28 DEG C; freeze-drying, crushing and filtering with a screen are performedto obtain enriched coffee leaves; according to the method, the content of gamma aminobutyric acid in the coffee leaves is increased to 2.6 times, and the ACE inhibitory activity of the enriched coffeeleaves is increased by 37.6%; the process is simple, the obtained coffee leaf powder can be used for preparing antihypertensive beverages, and high-valued processing of coffee leaves is achieved.

Description

technical field [0001] The invention belongs to the technical field of physical processing, and in particular relates to a technique for enriching gamma-aminobutyric acid in coffee leaves by ultrasonically cooperating with sodium glutamate soaking. Background technique [0002] Since 1800, coffee leaves have been made into tea drinks by residents of coffee producing areas in Southeast Asia, Africa and South America to relieve fatigue and prevent and treat diseases. Coffee leaves contain a large number of active ingredients that are beneficial to the human body, including alkaloids, phenolic acids, flavonoids, catechols, xanthones, and amino acids. A new type of healthy drink comparable to tea and coffee, and gradually becoming popular in European and American countries. However, people have attached great importance to the economic value of coffee beans for a long time but ignored the value of coffee leaves. [0003] γ-Aminobutyric acid (GABA) is a non-protein amino acid t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈秀敏纪大乙
Owner JIANGSU UNIV
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