A method for processing western hemlock based on steam explosion process

Abstract

The present application belongs to the technical field of traditional Chinese medicine processing, and relates to a processing method of American ginseng based on steam explosion process. The method comprises the following steps: freeze-drying American ginseng, then rehydrating the freeze-dried American ginseng, pressurizing the rehydrated freeze-dried American ginseng system to 0.6-1.5 MPa by using saturated steam, keeping pressure for 1-3 min, then instantaneously releasing pressure for steam explosion treatment. The present application can not only help to promote the dissolution of chemical substances, improve biological activity, and has the advantages of environmental protection and high efficiency, but also can reduce the bitterness of American ginseng black ginseng, thereby increasing compliance.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and relates to a method for processing American ginseng based on steam explosion technology. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] American ginseng ( Panax quinquefolium L . American ginseng (Panax quinquefolius) is the root of the Araliaceae plant, rich in various saponins, polysaccharides, amino acids, and other components, possessing high edible and medicinal value and enormous development potential. Black ginseng is a ginseng product made from white or red ginseng through multiple steaming and drying processes. It has a black appearance and, after processing, produces rare saponins, phenolic compounds, and other components, resulting in higher medicinal activity. However, the traditional steaming and processing of black ginseng is cumbersome and time-consuming, and the finished product is hard and rough. Furthermore, black ginseng retains a bitter taste both before and after processing, affecting patient compliance. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the purpose of this invention is to provide a method for processing American ginseng based on steam explosion technology. This invention not only helps to promote the dissolution of chemical substances and improve biological activity, but also has the advantages of being environmentally friendly and highly efficient. Furthermore, it can reduce the bitterness of American ginseng and black ginseng, thereby increasing compliance.

[0005] On the one hand, there is a method for processing American ginseng based on steam explosion technology. American ginseng is freeze-dried, and then the freeze-dried American ginseng is rehydrated. The system of rehydrated freeze-dried American ginseng is pressurized to 0.6~1.5 MPa with saturated steam, and the pressure is maintained for 1~3 min. Then the pressure is released instantly to carry out steam explosion treatment, and the ginseng is obtained.

[0006] This invention, in its study on steam explosion treatment of American ginseng, found that when the steam explosion intensity varied within the pressure range of 0.3–1.8 MPa, the content of reducing sugars and rare saponins (20…) in American ginseng decreased. S )-Rg3, 20( R The values ​​of Rg3 and Rk1 show an initial increase followed by a decrease with increasing steam explosion intensity, while the bitterness of American ginseng shows a decrease followed by an increase. Therefore, this invention selects a steam explosion intensity of 0.6~1.5 MPa and a pressure holding treatment of 1~3 min, which not only ensures the production of active ingredients and improves biological activity, but also reduces the bitterness of American ginseng and black ginseng to increase compliance.

[0007] On the other hand, a type of American ginseng product is obtained by the aforementioned American ginseng processing method based on steam explosion technology.

[0008] Thirdly, the application of the above-mentioned American ginseng product in the preparation of medicines or food.

[0009] The beneficial effects of this invention are as follows:

[0010] This invention, through research on steam explosion treatment of rehydrated freeze-dried American ginseng, found that when the steam explosion intensity is selected as 0.6~1.5 MPa and the pressure holding treatment is 1~3 min, it can not only increase the content of reducing sugar and rare saponins in American ginseng, but also reduce the bitterness of American ginseng. Thus, while ensuring the improvement of the biological activity of American ginseng, the bitterness of American ginseng is reduced, thereby increasing compliance. Attached Figure Description

[0011] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0012] Figure 1 The above are radar images of the electronic tongue of American ginseng treated by steam explosion in an embodiment of the present invention. a represents holding pressure for 1 min, b represents holding pressure for 2 min, and c represents holding pressure for 3 min.

[0013] Figure 2 This is a bar chart showing the reducing sugar content of American ginseng treated by steam explosion in an embodiment of the present invention.

[0014] Figure 3 In this embodiment of the invention, 20 ( ) of American ginseng was treated by steam explosion. S )-Rg3 content bar chart;

[0015] Figure 4 This is a bar chart showing the Rk1 content of American ginseng treated by steam explosion in an embodiment of the present invention;

[0016] Figure 5 This is a bar chart showing the Rg5 content of American ginseng treated by steam explosion in an embodiment of the present invention.

[0017] Figure 6 This is a bar chart showing the content of four rare saponins in American ginseng treated by steam explosion in an embodiment of the present invention. Detailed Implementation

[0018] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0019] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of exemplary embodiments according to the invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0020] The compliance described in this invention refers to the behavior of users who can achieve the corresponding effects of food or medicine. The higher the user compliance, the more likely the food or medicine can achieve the corresponding effects.

[0021] In view of the problems of cumbersome and time-consuming steaming process and high bitterness of existing American ginseng black ginseng, this invention proposes an American ginseng processing method based on steam explosion technology.

[0022] A typical embodiment of the present invention provides a method for processing American ginseng based on steam explosion technology. American ginseng is freeze-dried, and then the freeze-dried American ginseng is rehydrated. The rehydrated freeze-dried American ginseng system is pressurized to 0.6~1.5 MPa with saturated steam and held at pressure for 1~3 min. Then, the pressure is released instantly to perform steam explosion treatment, thereby obtaining the product.

[0023] In some embodiments, the pressure of the rehydrated freeze-dried American ginseng system is 0.9–1.2 MPa. The effects are better under these conditions. Specifically, at 0.9 MPa, the bitterness of the American ginseng is lower; at 1.2 MPa, the total amount of rare saponins is higher.

[0024] In some embodiments, the holding time is 2.0–2.2 min. The rare saponin content under this condition is not significantly different from that under the 3-min condition. p> 0.05).

[0025] In some embodiments, the rehydration treatment is carried out to a moisture content of 15-25%.

[0026] In some embodiments, after rehydration treatment, the ginseng is placed at 3-5°C for further treatment to ensure even diffusion of moisture within the ginseng.

[0027] In some embodiments, the American ginseng is pre-frozen at -25 to -15 °C before freeze-drying.

[0028] In some embodiments, instantaneous depressurization is performed 2-4 seconds before the blasting endpoint.

[0029] In some embodiments, drying is performed after steam explosion treatment. The drying temperature is 45~55 °C.

[0030] Another embodiment of the present invention provides a ginseng product obtained by the above-described ginseng processing method based on steam explosion technology.

[0031] A third embodiment of the present invention provides an application of the above-mentioned American ginseng product in the preparation of medicines or food.

[0032] To enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0033] Example

[0034] American ginseng steam explosion treatment:

[0035] Materials: American ginseng purchased from Wendeng, Weihai, 4 years old.

[0036] Take fresh American ginseng roots, clean the surface impurities, air dry the surface moisture, slice them to 4 mm with a slicer, pre-freeze them in a -18℃ freezer for 12 hours, then freeze-dry them in a freeze dryer until constant weight. Before bursting, rehydrate to 20%, and place them in a 4℃ freezer to allow the moisture to diffuse evenly inside the American ginseng for later use.

[0037] 100 g of rehydrated American ginseng slices were weighed and placed into the material hopper after the steam explosion machine was preheated. High-temperature saturated steam was introduced and the pressure was maintained at the set pressure (0.3, 0.6, 0.9, 1.2, 1.5, 1.8 MPa) for a period of time (1, 2, 3 min). When there were 3 seconds left before the explosion endpoint, the valve was opened to release the pressure instantly. The steam-exploded American ginseng slices were collected, dried at 50℃ and stored for later use, resulting in 18 groups of steam-exploded American ginseng.

[0038] Preparation of traditional red ginseng (RG):

[0039] Take American ginseng that is uniform in size and has an intact and undamaged surface. After rinsing the surface dirt with tap water, place it in a steamer at 100℃ and steam for 2 hours. Then place it in an oven and dry it at 50℃ until it reaches a constant weight to obtain red ginseng.

[0040] Preparation of traditional black ginseng (BG):

[0041] Using the traditional steaming and drying process, the cleaned American ginseng is placed in a steamer at 100℃ and steamed for 2 hours. Then it is placed in an oven and dried at 50℃ for 10 hours. After repeated steaming and drying 9 times, black ginseng is obtained.

[0042] Electronic tongue detection:

[0043] Steam-exploded American ginseng was added to deionized water at a material-to-liquid ratio of 1:30 (g / mL), swirled, and sonicated for 30 min. The mixture was then transferred to a centrifuge tube and centrifuged at 4000 r / min for 10 min. The supernatant was collected for analysis. After activation of the sensor and electrode, a mixed solution of 0.3 mM tartaric acid and 30 mM potassium chloride was used as a reference solution. The supernatant was placed in a special beaker for electronic tongue analysis. Five sensors for acidity, umami, saltiness, bitterness, and astringency were loaded. Each sample was measured three times. The five basic tastes, along with the aftertastes of bitterness, astringency, and umami, were evaluated and analyzed. Electronic tongue data were analyzed using radar charts in Origin 2021.

[0044] Determination of reducing sugar content:

[0045] Add 0.5g of steam-exploded American ginseng to pure water at a material-to-liquid ratio of 1:30 (g / mL), swirl, and extract by ultrasonic temperature control at 30℃ for 30 min. Centrifuge the extract at 5000 r / min for 10 min and take the supernatant as the test solution for later use.

[0046] The reducing sugar content of American ginseng was determined using a reducing sugar titrator based on the Fehling's reagent method, consistent with national standards. First, after preheating, the instrument automatically performed a blank control measurement. Following the blank measurement, 500 μL of 1% standard glucose solution was used to calibrate the reducing sugar analyzer. After calibration, 500 μL of the supernatant was injected into the reaction cell for titration to determine the reducing sugar content.

[0047] Determination of saponin content:

[0048] Preparation of reference solution: Accurately weigh 20g of ginsenoside standard. S )-Rg3, 20( R Rg3, Rk1, and Rg5 were each prepared into single-standard stock solutions by adding methanol. 20 ( R The Rg3 standard was dissolved using a small amount of DMSO, and then prepared to a specific concentration using methanol solution. A certain volume of the above single reference standard solution was taken to prepare a mixed reference standard solution, which was then diluted to different concentrations for later use.

[0049] The conditions for HPLC detection are as follows:

[0050] The chromatographic column was Phenomenex Luna@C18 (5 μm, 250 × 4.6 mm); column temperature was 25℃; injection volume was 10 μL; detection wavelength was 203 nm; flow rate was 1 mL / min; mobile phase A was water, and mobile phase B was acetonitrile; gradient elution was used: 0–5 min, 20% B; 5–20 min, 20%–23% B; 20–25 min, 23%–30% B; 25–30 min, 30–40% B; 30–37 min, 40–50% B; 37–43 min, 50% B; 43–47 min, 50–65% B; 47–50 min, 65% B; 50–60 min, 65–95% B; 60–68 min, 95% B.

[0051] Results and Analysis:

[0052] The effect of steam explosion on the flavor of American ginseng:

[0053] Depend on Figure 1It was found that the response values ​​of the American ginseng treated with steam explosion varied significantly among the different taste sensors on the electronic tongue. At holding times of 1, 2, and 3 minutes, the response of the American ginseng to the same taste sensor showed a generally consistent trend with increasing steam explosion pressure. When the steam explosion pressure was 0.3 MPa, the umami and saltiness were slightly higher than those of the unexploded American ginseng; however, with further increases in steam explosion pressure, both umami and saltiness decreased. The richness of umami flavor in the steam-exploded American ginseng increased slightly with increasing steam explosion intensity, but the taste values ​​for umami richness remained below 1, indicating a relatively small range of variation. The umami sensor in the electronic tongue can primarily evaluate umami flavor derived from amino acids and nucleotides. During the steam explosion process, American ginseng undergoes the Maillard reaction, consuming amino acids as reaction substrates and reducing their content. Furthermore, flavor nucleotides, 5'-guanosine monophosphate (GMP) and 5'-inosine monophosphate (IMP), are easily decomposed by heat. During the pressure holding and explosion process, dephosphorylation and debasing reactions of nucleotides may occur internally in American ginseng, leading to a decrease in nucleotide content and thus a reduction in umami flavor. Inorganic ions often play a supporting role in the salty flavor of American ginseng; the gradual decrease in saltiness during the explosion process may be due to changes in the inorganic ion content. The bitterness of American ginseng initially decreased and then increased with increasing steam explosion intensity. At holding times of 1, 2, and 3 minutes, the bitterness was lowest at an explosion pressure of 0.9 MPa. As the steam explosion pressure increased from 0.9 MPa to 1.8 MPa, the bitterness gradually increased to the level of unexploded American ginseng. Saponins contribute to the bitterness, and the change in bitterness after steam explosion treatment may be related to changes in the types and content of saponins. The tastelessness point of the electronic tongue for sour taste is -13. Before and after steam explosion, the response values ​​of American ginseng to the sour taste sensor were both below -13, but the response values ​​showed an increasing trend. The acidity of American ginseng increased with increasing steam explosion intensity, indicating that acidic substances were produced during the steam explosion process.

[0054] Effects of different treatments on the reducing sugar content of American ginseng:

[0055] During the steam explosion treatment of American ginseng, the content of reducing sugars is mainly determined by two factors: polysaccharide degradation and Maillard reaction as substrate consumption. For example... Figure 2 As shown, under a holding time of 1 min, the reducing sugar content of American ginseng increased with increasing steam explosion pressure. Under holding times of 2 min and 3 min, the reducing sugar content showed a trend of first increasing and then decreasing with increasing steam explosion intensity. Under a holding time of 1 min, the reducing sugar content of American ginseng reached its highest level of 119.80 mg / g at a steam explosion pressure of 1.5 MPa, showing no significant difference compared to the reducing sugar content at a steam explosion pressure of 1.8 MPa. p>0.05). Under a holding time of 2 minutes, the reducing sugar content of American ginseng reached its highest value at a steam explosion pressure of 1.2 MPa, with a content of 118.40 mg / g. When the holding time was 3 minutes, the highest reducing sugar content of American ginseng at a steam explosion pressure of 1.2 MPa was 114.80 mg / g, showing no significant difference from the reducing sugar content of American ginseng at a steam explosion pressure of 0.9 MPa. p >0.05). Traditionally steamed red and black ginseng had higher reducing sugar contents than untreated American ginseng, at 47.79 mg / g and 85.52 mg / g, respectively. When American ginseng was treated under lower steam explosion intensity, the accumulation of reducing sugars exceeded the consumption, resulting in an increasing content. However, with prolonged holding time and increased explosion pressure, the Maillard reaction and caramelization reaction rates accelerated, leading to a faster consumption rate of reducing sugars, and the consumption of reducing sugars exceeded the accumulation, resulting in a decreasing content.

[0056] Establishment of a method for simultaneous detection of multiple saponins:

[0057] A linear equation was established with the concentration of the mixed standard solution as the x-axis and the peak area as the y-axis. The results are shown in Table 1.

[0058] Table 1 Linear equations for ginsenosides

[0059]

[0060] Effects of different treatments on ginsenosides:

[0061] After being steam-exploded, American ginseng generates a new component 20 ( S )-Rg3, and saponin 20 ( S The content of α-Rg3 initially increased and then decreased with increasing steam explosion intensity. At holding times of 1, 2, and 3 minutes, the content of α-Rg3... S The Rg3 content reached its highest values ​​at 1.5, 1.2, and 0.9 MPa, respectively, at 3.61 mg / g, 3.88 mg / g, and 4.33 mg / g. When the pressure increased further, 20( S The decrease in )-Rg3 content indicates that 20( S )-Rg3 undergoes transformation into other saponins. Black ginseng 20 (prepared using the traditional nine-steaming and nine-processing method) S The Rg3 content was 5.25 mg / g, which is higher than that of 20 mg / g in steam-explosion treated American ginseng. S )-Rg3 content. When the holding time is determined, the burst pressure affects 20 ( S The increase in )-Rg3 content plays a key role, therefore controlling steam explosion conditions is crucial for 20( S The accumulation of )-Rg3 content plays an important role, such as Figure 3As shown.

[0062] American ginseng 20 after steam explosion treatment R The trend of Rg3 content change and 20( S )-Rg3 is similar.

[0063] When the holding time was 1 min, Rk1 began to appear at a steam explosion pressure of 0.6 MPa. When the holding time was 2 min and 3 min, ginsenoside Rk1 could be detected at a steam explosion pressure of 0.3 MPa, indicating that Rk1 can be produced in a shorter time under higher pressure. Under the same holding time, the Rk1 content of American ginseng increased significantly with increasing pressure. The highest Rk1 content (7.66 mg / g) was observed under the steam explosion conditions of 1.2 MPa and 3 min, which showed no significant difference compared to the Rk1 content under the steam explosion conditions of 1.5 MPa and 2 min, and 1.5 MPa and 3 min. p >0.05), such as Figure 4 As shown, the Rk1 content in traditionally steamed red ginseng and black ginseng is 0.42 mg / g and 4.03 mg / g, respectively.

[0064] The Rg5 content increased with increasing steam explosion intensity, reaching a maximum of 5.35 mg / g at 1.8 MPa for 3 min. The Rg5 content in traditional black ginseng was 2.80 mg / g, which was not significantly different from the Rg5 content of American ginseng treated under steam explosion conditions of 0.9 MPa for 2 min. p >0.05), such as Figure 5 As shown.

[0065] Depend on Figure 6 It can be seen that under the condition of 1.2 MPa and 3 min, the content of the four rare saponins reaches the maximum value of 18.02 mg / g, which is not significantly different from the saponin content under the steam explosion conditions of 1.5 MPa and 2 min, 1.2 MPa and 2 min, and 0.9 MPa and 3 min. The sum of the content of the four rare saponins in the traditionally steamed black ginseng is 14.88 mg / g. Combining the 5-HMF content, reducing sugar content, and energy consumption factors in Chapter 4, the steam explosion condition of 1.2 MPa and 2 min is the better choice.

[0066] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for processing ginseng based on steam explosion technology, characterized in that, American ginseng was freeze-dried, then rehydrated. The rehydrated freeze-dried ginseng system was pressurized to 1.2 MPa with saturated steam and held for 2.0 min. Then, the pressure was released instantly to perform steam explosion treatment, and the product was obtained. Rehydration treatment until the moisture content is 15-25%; After rehydration, place the ginseng at 3-5℃ to allow the moisture to diffuse evenly within the ginseng. It can increase the combined content of reducing sugars and four rare saponins in American ginseng, and reduce the bitterness of American ginseng while ensuring the improvement of its biological activity, so as to increase compliance. The four rare saponins are 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; The method for instantaneous depressurization for steam explosion is as follows: instantaneous depressurization is performed 2 to 4 seconds before the explosion endpoint.

2. The method for processing ginseng based on steam explosion technology as described in claim 1, characterized in that, Before freeze-drying American ginseng, it is pre-frozen at -25 to -15 ℃.

3. The method for processing ginseng based on steam explosion technology as described in claim 1, characterized in that, After steam explosion treatment, it is dried.

4. The method for processing ginseng based on steam explosion technology as described in claim 3, characterized in that, The drying temperature is 45~55℃.

5. A ginseng product, characterized in that, It is obtained by the ginseng processing method based on steam explosion process as described in any one of claims 1 to 4.

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