Method for enhancing stability of chlorogenic acid in health-care wine

Abstract

The application discloses a method for enhancing the stability of chlorogenic acid in health-care wine, which comprises the following steps: first, selecting raw materials; second, arranging the raw materials and slicing and crushing the raw materials; third, extracting according to a certain proportion; fourth, taking the extraction liquid and blending the extraction liquid into wine according to a certain proportion, and aging. By using the method, the stability of chlorogenic acid in the health-care wine during storage can be enhanced, the stability of product quality and function is enhanced, and the method is suitable for popularization and use.

Description

Technical Field

[0001] This invention relates to the field of health wine preparation technology, specifically to a method for enhancing the stability of chlorogenic acid in health wine. Background Technology

[0002] Chlorogenic acid possesses numerous health benefits, including enhanced immunity, antioxidant properties, antibacterial activity, antiviral effects, blood pressure reduction, antitumor activity, blood sugar reduction, blood lipid reduction, and anti-inflammatory effects. Many medicinal ingredients used in health-promoting tonics contain chlorogenic acid, significantly improving product quality. However, chlorogenic acid is unstable and gradually decomposes under the influence of factors such as light, high temperature, pH, and oxidation, thus affecting the quality of the tonic. Modern consumers are increasingly health-conscious and knowledgeable about health products like tonics. Traditional methods of describing the effects of tonics based on the types of medicinal ingredients are rather general and lack clear evidence, and cannot guarantee whether the active ingredients in the ingredients have transferred to the tonic. However, understanding the function of tonics from the specific active ingredient chlorogenic acid is more intuitive and reliable. To ensure the stability of product function and quality, research is urgently needed to enhance the stability of chlorogenic acid in tonics. Summary of the Invention

[0003] The purpose of this invention is to provide a method for enhancing the stability of chlorogenic acid in health wine, which involves adding a compound extract of papaya slices and grape seed powder to the health wine before aging, thereby enhancing the stability of chlorogenic acid in the health wine.

[0004] The technical solution provided by this invention is as follows:

[0005] A method for enhancing the stability of chlorogenic acid in health wine involves adding a compound extract of papaya fragments and grape seed powder before aging the health wine, wherein the weight ratio of the compound extract to the wine is (3-8):100.

[0006] In one embodiment of the present invention, the preparation method of the composite extract is as follows:

[0007] S1. Cut the dried papaya into evenly thick slices;

[0008] S2. Dry the grape seeds at low temperature, crush them, and pass them through a mesh sieve;

[0009] S3. Mix papaya slices and grape seed powder at a weight ratio of (3-9):1, add to an extraction tank, use light-aroma baijiu as the extraction solvent for extraction, centrifuge, and take the clear liquid to obtain a compound extract; wherein, the weight ratio of the mixture of papaya slices and grape seed powder to the extraction solvent is (1-3):10, the extraction temperature is 90-95℃, and the extraction time is 5-7 hours.

[0010] In one embodiment of the present invention, the health wine may be made by extracting and preparing Chinese medicinal materials such as Acanthopanax senticosus, Eucommia ulmoides, Gastrodia elata, and Lycium barbarum.

[0011] In one embodiment of the present application, the extraction solvent is baijiu, preferably a clear-flavor baijiu.

[0012] In one embodiment of the present application, a butterfly centrifuge is used for centrifugation, and the centrifuge speed is 5000-7000 r / min.

[0013] In one embodiment of the present application, the weight ratio of the composite extraction liquid to the wine body is 5:100.

[0014] In one embodiment of the present application, the weight ratio of the papaya slices to the grape seed powder is 6:1.

[0015] Compared with the prior art, the present application has the following effects:

[0016] 1. The composite extraction liquid extracted by the present application contains various organic acids such as protocatechuic acid and oleanolic acid, which can provide a low-pH environment for the wine body, inhibit the decomposition of chlorogenic acid, and can be used as a medicine, and has the effects of anti-inflammatory, antibacterial, and blood lipid-lowering, and is safe to use.

[0017] 2. The composite extraction liquid extracted by the present application contains rich proanthocyanidins, which have good antioxidant activity, have a protective effect on chlorogenic acid in the wine body, have the effects of free radical scavenging and anti-inflammatory, and are safe to use.

[0018] In summary, the method provided by the present application can significantly enhance the stability of chlorogenic acid in health care wine, and ensure the product quality and functional stability. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 The figure is a graph showing the change trend of chlorogenic acid in health care wine before and after adding the composite extraction liquid in Example 2.

[0020] Figure 2 The figure is a graph showing the change curve of chlorogenic acid in the wine body before and after adding different extraction liquids in Example 3 for 0, 1, 3, 6, and 12 months. DETAILED DESCRIPTION

[0021] Example 1

[0022] The present embodiment provides a method for enhancing the stability of chlorogenic acid in health care wine, comprising the following steps:

[0023] ① Select dry papaya, and the outer surface is preferably purple red or red brown, the cross section is preferably brown red, the smell is slightly fragrant, and the taste is sour; select grape seeds, and the color is preferably greenish yellow and the particles are preferably full.

[0024] ②Cut the papaya into slices with a thickness of about 0.5 cm for standby; dry the grape seeds at 60°C for 6 hours, cool them, and then crush them with a crusher to 10-20 mesh for standby.

[0025] ③Mix the papaya fragments and grape seed powder in a ratio of 6:1, and then put them into an extraction tank. Add an extraction solvent, which is 50-degree fragrant white wine, and the weight ratio of the mixture to the extraction solvent is 20:100.

[0026] ④The temperature of the extraction tank is 92℃, and the extraction time is 6 hours. The extraction liquid is centrifuged by a butterfly centrifuge at 6000 revolutions per minute. The centrifugal clear liquid is taken and mixed with the health care wine body in a weight ratio of 5:100. The health care wine is adjusted to the target wine degree with base wine, and then mixed uniformly and aged in an aging tank.

[0027] Example 2

[0028] The present embodiment provides a method for detecting chlorogenic acid in health care wine, which is as follows:

[0029] 1.1 Instruments

[0030] Liquid chromatograph: high-performance liquid chromatograph with ultraviolet detector or diode array detector, purchased from Thermo Fisher Scientific

[0031] Electronic balance: 100,000th electronic balance, model SQP, purchased from Sartorius.

[0032] Water purifier: model PURELAB classic UV, purchased from Guangzhou Shenhua Company.

[0033] 1.2 Test drugs

[0034] 1.2.1 Control: chlorogenic acid standard material for content determination.

[0035] 1.2.2 Acetonitrile, phosphoric acid: chromatographically pure reagents; methanol, ethanol: analytically pure reagents; pure water is first-grade test water prepared by PURELAB classic UV.

[0036] 1.2.3 Buffer solution: 1.0 mL of phosphoric acid is taken and dissolved in pure water, and then diluted to 1000 mL with water, shaken well, and used.

[0037] 1.3 Preparation of test sample solution:

[0038] Take 10 mL of wine sample and evaporate it to near dryness at 50℃ under reduced pressure. Dissolve the residue with 5 mL of water, pass it through an HLB (SelectCore HLB 200mg 6mL) solid-phase extraction column, pre-wash it with 10 mL of water, remove the water eluent, then elute it with 10 mL of 50% ethanol, collect the eluent, evaporate it to near dryness at 50℃ under reduced pressure, dissolve the residue with 50% methanol, dilute it to 5 mL, shake well, and filter it with a 0.22μm (PVDF) needle filter to obtain the test sample solution.

[0039] 1.4 Preparation of the control solution:

[0040] Precisely measure a certain amount of chlorogenic acid standard substance, dilute it with 50% methanol solution to a certain concentration, and filter it with a 0.22 μm (PVDF) needle filter to obtain it.

[0041] 1.5 Chromatographic conditions:

[0042] Carry out chromatographic analysis with a C18 chromatographic column, perform gradient elution with acetonitrile (A)-0.1% phosphoric acid solution (B) as the mobile phase (0-10 min A: 5%-10%, 10-47 min A: 10%-18%); flow rate 1.0 mL / min; column temperature 30°C; detection wavelength 210 nm;

[0043] 1.6 Content determination

[0044] The sample volume of the standard substance solution and the sample solution is 10 μL, which is injected into the liquid chromatograph to obtain the peak area of chlorogenic acid in the standard substance solution and the peak area of chlorogenic acid in the sample solution, respectively, and the qualitative analysis is carried out according to the retention time, and the quantitative analysis of chlorogenic acid in the sample solution is carried out according to the linear relationship between the peak area and the concentration of the standard substance solution.

[0045] 2. Determination of the content of chlorogenic acid in health wine

[0046] 2.1 Take the health wine sample (n=14) prepared by the conventional method, determine the content of chlorogenic acid in the health wine, and store the health wine under the conventional conditions (temperature 20-30°C, illumination 300±100 lux, humidity 50%±30%), and detect the content of chlorogenic acid in January, March, June and December, respectively. The content of chlorogenic acid in the health wine decreases by about 18% within 1 year, and the content of chlorogenic acid in the health wine gradually decreases with the increase of storage time, indicating that chlorogenic acid will gradually decompose during storage, thereby leading to the decrease of the functionality of the product.

[0047] 2.2 Take the health wine prepared by the conventional method, and re-dispense it according to the method of Example 1 before aging. Determine the content of chlorogenic acid in the health wine, and store the health wine under the conventional conditions (temperature 20-30°C, illumination 300±100 lux, humidity 50%±30%), and detect the content of chlorogenic acid in January, March, June and December, respectively. The content of chlorogenic acid in the health wine decreases by about 2.5% within 1 year.

[0048] 2.3 Determination of the content of chlorogenic acid

[0049] The decomposition of chlorogenic acid in health care wine is due to the unstable molecular structure of chlorogenic acid, which is easily hydrolyzed into other substances and easily oxidized by some components. After adding the papaya and grape seed complex extract, a large amount of organic acids in the extract are effectively extracted from the papaya, effectively reducing the pH value of the health care wine, which can inhibit the decomposition of chlorogenic acid. The grape seed contains a large amount of proanthocyanidins, which has strong antioxidant activity and good protection effect on chlorogenic acid. Therefore, the complex extract slows down and prevents the decomposition of chlorogenic acid in health care wine, thereby effectively enhancing the stability of chlorogenic acid in health care wine.

[0050] Table 1: Change of chlorogenic acid in wine body before and after adding complex extract

[0051]

[0052]

[0053] As can be seen from the above table, the average content of chlorogenic acid in the health care wine sample prepared by blending and aging without adding papaya and grape seed extract is reduced by 18.15%, and the average content of chlorogenic acid in the health care wine sample prepared by blending and aging after adding papaya and grape seed extract is reduced by only 2.49%, which is 15.66% lower than before. The experimental results show that the method provided by the present application can effectively enhance the stability of chlorogenic acid in health care wine, and is suitable for popularization and use.

[0054] Example 3

[0055] This example investigates the effect of different extracts on the stability of chlorogenic acid in health care wine. The content of chlorogenic acid in the following health care wine is determined by the same method as in Example 2.

[0056] Take the health care wine prepared by conventional method, and add the following A, B, C, D four kinds of extract to carry on the again blending before the aging. Respectively determine the content of chlorogenic acid in health care wine, and store the health care wine under the conventional conditions (temperature 20-30℃, illumination 300±100 lux, humidity 50%±30%), respectively in January, March, June, December to detect the content of chlorogenic acid, and the content of chlorogenic acid is shown in Table 2.

[0057] ① Select dry papaya, with purple red or red brown on the surface, brown red on the section, light aroma and sour taste; select grape seed, with greenish yellow and full granules.

[0058] ②Cut the papaya into slices with a thickness of about 0.5 cm for standby; dry the grape seed at 60℃ for 6 hours, cool, and crush to 10-20 mesh with a crusher for standby.

[0059] ③Prepare the following four kinds of extract respectively:

[0060] A: Take the papaya fragments to the extraction tank, and add the extraction solvent, which is 50-degree Fenxiang-type Baijiu. The ratio of the weight of the extraction material to the weight of the extraction solvent is 20:100.

[0061] B: Take the grape seed powder to the extraction tank, and add the extraction solvent, which is 50-degree Fenxiang-type Baijiu. The ratio of the weight of the extraction material to the weight of the extraction solvent is 20:100.

[0062] C: Mix the papaya fragments and the grape seed powder in a ratio of 3:1, and then add the extraction solvent, which is 50-degree Fenxiang-type Baijiu, to the extraction tank. The ratio of the weight of the extraction material to the weight of the extraction solvent is 20:100.

[0063] D: Mix the papaya fragments and the grape seed powder in a ratio of 9:1, and then add the extraction solvent, which is 50-degree Fenxiang-type Baijiu, to the extraction tank. The ratio of the weight of the extraction material to the weight of the extraction solvent is 20:100.

[0064] The temperature of the extraction tank is 92°C, and the extraction time is 6 hours. The extraction liquid is centrifuged by a butterfly centrifuge at 6000 revolutions per minute. The centrifugal clear liquid is taken for wine body adjustment.

[0065] The centrifugal clear liquids of A, B, C, and D are respectively adjusted with the health care wine in a weight ratio of 5:100. The health care wine is adjusted to the target wine degree with the base wine, and then mixed uniformly and aged in the aging tank.

[0066] Table 2: Changes in the content of chlorogenic acid in the wine body before and after adding different extraction liquids

[0067]

[0068]

[0069] As can be seen from the above table, after adjusting with the A extraction liquid, the average content of chlorogenic acid in the wine sample decreases by 9.09%; after adjusting with the B extraction liquid, the average content of chlorogenic acid in the wine sample decreases by 10.02%; after adjusting with the C extraction liquid, the average content of chlorogenic acid in the wine sample decreases by 6.33%; and after adjusting with the D extraction liquid, the average content of chlorogenic acid in the wine sample decreases by 5.52%. The experimental results show that the extraction of papaya and grape seeds in different proportions has a certain effect on the stability of chlorogenic acid in the wine body, but the effect is not as good as that of Example 1.

Claims

1. A method for enhancing the stability of chlorogenic acid in health wine, characterized in that, Before aging the health wine, a compound extract of papaya fragments and grape seed powder is added, and the weight ratio of the compound extract to the wine is (3-8):

100. The preparation method of the composite extract is as follows: S1. Cut the dried papaya into evenly thick slices; S2. Dry the grape seeds at low temperature, crush them, and pass them through a mesh sieve; S3. Mix papaya slices and grape seed powder at a weight ratio of (3-9):1, add to an extraction tank, use light-aroma baijiu as the extraction solvent for extraction, centrifuge, and take the clear liquid to obtain a compound extract; wherein, the weight ratio of the mixture of papaya slices and grape seed powder to the extraction solvent is (1-3):10, the extraction temperature is 90-95℃, and the extraction time is 5-7 hours.

2. The method for enhancing the stability of chlorogenic acid in health wine according to claim 1, characterized in that, The health wine mentioned above is made from Chinese medicinal herbs through extraction and preparation.

3. The method for enhancing the stability of chlorogenic acid in health wine according to claim 1, characterized in that, Centrifugation was performed using a disc centrifuge at a speed of 5000-7000 r / min.

4. The method for enhancing the stability of chlorogenic acid in health wine according to claim 1, characterized in that, The weight ratio of the compound extract to the wine is 5:

100.

5. The method for enhancing the stability of chlorogenic acid in health wine according to claim 1, characterized in that, The ratio of papaya slices to grape seed powder by weight is 6:1.

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