Compound polygonatum sibiricum functional glue as well as preparation method and application thereof

Abstract

The invention discloses a preparation method of a compound polygonatum sibiricum functional adhesive, which comprises the following steps: taking polygonatum sibiricum as a main raw material, taking wolfberry and chrysanthemum bud as auxiliary materials, respectively extracting corresponding polysaccharide substances from three medicinal materials with homology of medicine and food by ultrasonic extraction and other methods, and supplementing honey, potassium sorbate and edible gelatin to obtain the optimal formula of the compound polygonatum sibiricum functional adhesive. The dosage of the polygonatum polysaccharide extracting solution, the dosage of the lycium barbarum polysaccharide extracting solution, the dosage of the chrysanthemum bud polysaccharide extracting solution and the proportion of the three are determined through sensory evaluation. In-vitro anti-oxidation experiments prove that the compound polygonatum sibiricum functional glue has good anti-oxidation capability. In addition, the functional glue disclosed by the invention has the special flavor and color of rhizoma polygonati, and is soft and dense in mouth feel and good in mouth feel.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and extraction methods, and in particular to a compound polygonatum functional glue and a preparation method and application thereof. Background Art

[0002] The Polygonatum sibiricum plant is a famous plant with both medicinal and edible properties, and has been included in the 2020 edition of the Chinese Pharmacopoeia. The Chinese medicinal material of Polygonatum sibiricum is the dried rhizome of Polygonatum yunnanensis, Polygonatum sibiricum and Polygonatum multiflorum, which belong to the Polygonatum genus of the Liliaceae family. There are currently 71 species and 4 varieties of Polygonatum sibiricum plants, mainly distributed in the temperate regions of the Northern Hemisphere, including China, Russia, North America, South Korea and India. Among them, 37 species and 1 variety are used to treat a variety of diseases. There are 31 species in China, mainly distributed in the northeast, southwest, northwest and central regions.

[0003] In terms of food, Polygonatum has been developed into tea, light wine, candied fruit, and combined with pasta to develop Polygonatum crispy, Polygonatum plain cake and other products. In terms of health care products, health care products with Polygonatum as the main raw material have the effects of enhancing immunity, relieving physical strength, assisting in lowering blood sugar and blood lipids. Other health care products mainly focus on delaying aging, improving sleep, assisting in improving memory, increasing bone density, assisting in protecting liver damage, improving nutritional anemia, and anti-oxidation.

[0004] Although Polygonatum has good flavor and palatability and has been widely used in food, medicine, health care products, etc., the application of Polygonatum in food and health care products accounts for more than 75% of its output, and medicinal use accounts for only about 20%. The value of Polygonatum industry is still in food. Due to the lack of enterprises leading the deep processing and comprehensive utilization and capital investment, the research and development of deep processing and comprehensive utilization of Polygonatum is insufficient. Foods developed with Polygonatum as raw materials mainly include Polygonatum tea, Polygonatum wine, Polygonatum candied fruit, and crispy. Although these products have promoted the development of the application of Polygonatum in the food industry to a certain extent, due to the lack of deep processing methods, these products are low-grade and small-scale, and cannot effectively increase the added value of Polygonatum products, and cannot effectively drive the healthy and vigorous development of the entire Polygonatum industry. Summary of the invention

[0005] The purpose of the present application is to provide a preparation method and application of a compound polygonatum functional glue, aiming to solve the above-mentioned problems in the prior art.

[0006] The technical solution of the present invention is as follows: A compound polygonatum functional glue, in parts by mass:

[0007] 50 parts of polygonatum polysaccharide extract;

[0008] 10-40 parts of Lycium barbarum polysaccharide extract;

[0009] 10-40 parts of chrysanthemum polysaccharide extract;

[0010] Honey 0-8 parts;

[0011] 0.5-2 parts of gelatin;

[0012] 0.06 parts of potassium sorbate.

[0013] The above-mentioned compound polygonatum functional glue, the polygonatum polysaccharide extraction method is as follows: add cellulase to citric acid-sodium citrate solution, add polygonatum powder after activation, after ultrasonic extraction, centrifuge and filter to obtain polygonatum polysaccharide extract.

[0014] The above-mentioned compound polygonatum functional gum is prepared by preparing a citric acid-sodium citrate solution with a concentration of 0.1 mol / L, adding 0.33 g of cellulase, and activating it in a 40°C water bath. Accurately measure 33 g of polygonatum powder and add it to the activated cellulase solution, adjust the solution pH to 5.0, 55°C, 300 W of power, ultrasonic extraction, centrifugation at 4°C and 9000 r / min for 10 min, collecting the supernatant, filtering, and the filtrate is the polygonatum extract.

[0015] The above-mentioned compound polygonatum functional glue, the extraction method of wolfberry polysaccharide is as follows: petroleum ether is added to wolfberry powder, degreased at a constant temperature of 75°C, the petroleum ether is filtered to remove, ethanol is added to 80°C for secondary degreasing, after filtration, the filter residue is dried in a water bath, 50% ethanol solution is added, ultrasonic extraction is performed, the filtrate is filtered and collected, and the supernatant after centrifugation is the wolfberry polysaccharide extract.

[0016] The above-mentioned compound polygonatum functional glue, the extraction method of wolfberry polysaccharide is as follows: the sieved wolfberry powder is put into a container in batches, petroleum ether is added at a solid-liquid ratio of 2:1, and the first degreasing treatment is carried out in a constant temperature water bath of 75°C for 2 hours. After waiting for the degreasing to be completed, the used petroleum ether is filtered out, and then 80% ethanol solution is added at the same solid-liquid ratio, and the second degreasing is carried out in a constant temperature water bath of 80°C for 2 hours. After degreasing, the waste liquid is filtered out, and the filter residue is dried in a water bath, and the defatted wolfberry sample is taken and 50% ethanol solution is added at a solid-liquid ratio of 25:1, ultrasonic extraction is performed for 40 minutes, the mixture is filtered, the filtrate is centrifuged, and the supernatant is separated to obtain the wolfberry polysaccharide extract.

[0017] The above-mentioned compound polygonatum functional gum, the extraction method of chrysanthemum polysaccharide is as follows: add chrysanthemum to distilled water and soak it overnight to ensure sufficient penetration, extract chrysanthemum polysaccharide under ultrasonic extraction conditions of temperature 50°C, power 450W, and time 15min. After the extraction is completed, the extract is centrifuged at a speed of 3500r / min for 10min, and the upper clear liquid is separated, which is the chrysanthemum polysaccharide extract.

[0018] The preparation method of the above-mentioned compound polygonatum functional glue comprises the following steps: mixing the polygonatum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum polysaccharide extract obtained under the optimal extraction conditions in a mass ratio of 5:3:2, then adding 6% honey and 1.5% gelatin, and freezing the mixture at -8°C for five hours to obtain the compound polygonatum functional glue.

[0019] A food with anti-oxidation effect comprises the above-mentioned compound polygonatum functional gum.

[0020] Beneficial effects of the present invention: The present invention optimizes the preparation method of the compound polygonatum functional gum through single factor experiment and orthogonal method. The optimized product has a unique taste, is rich in the characteristic aroma of polygonatum, has good antioxidant function, is easy to digest and absorb, and can also meet consumers' needs for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the relationship diagram between the solid-to-liquid ratio of Polygonatum sibiricum polysaccharide solution and the sensory score.

[0022] Figure 2 This is the relationship diagram between the solid-to-liquid ratio of wolfberry polysaccharide solution and the sensory score.

[0023] Figure 3 This is a graph showing the relationship between the solid-to-liquid ratio of chrysanthemum polysaccharide solution and the sensory score.

[0024] Figure 4 This is a graph showing the relationship between the amount of honey added and the sensory score.

[0025] Figure 5 This is a graph showing the relationship between gelatin addition amount and sensory score.

[0026] Figure 6 This is a picture of the finished product of compound Polygonatum sibiricum functional glue.

[0027] Figure 7 This is a graph showing the effect of compound polygonatum functional gum on the scavenging rate of DPPH free radicals.

[0028] Figure 8 This is a graph showing the effect of compound polygonatum functional gum on the scavenging rate of hydroxyl radicals.

[0029] Fig. 9 This is a flow chart for the preparation of compound polygonatum functional glue. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The present invention provides a method for preparing a compound polygonatum functional glue, comprising the following steps:

[0032] S1. Optimization of Polygonatum cyrtonema polysaccharide extraction process

[0033] Single factor experiment of extraction of Polygonatum sibiricum polysaccharide: Using Polygonatum sibiricum as raw material, a single factor experiment was conducted on the solid-liquid ratio of Polygonatum sibiricum and water to screen the optimal solid-liquid ratio; five groups of experiments were designed with the solid-liquid ratio of Polygonatum sibiricum to water being 1:5, 1:8, 1:10, 1:13 and 1:15 respectively.

[0034] S2. Optimization of Lycium barbarum polysaccharide extraction process

[0035] Single factor experiment of wolfberry polysaccharide extraction: wolfberry was selected as raw material, and a single factor experiment was designed with the solid-liquid ratio of wolfberry to water as the variable to screen the optimal solid-liquid ratio and optimize the preparation process of wolfberry polysaccharide; five groups of experiments were designed with the solid-liquid ratio of wolfberry to water being 1:5, 1:10, 1:15, 1:20 and 1:25 respectively.

[0036] S3. Optimization of extraction process of chrysanthemum polysaccharide

[0037] Single-factor experiment on the extraction of chrysanthemum polysaccharide: Chrysanthemum was selected as the raw material, and a single-factor experiment was designed with the solid-liquid ratio of chrysanthemum to water as the variable to screen the optimal solid-liquid ratio; five groups of experiments were designed with the solid-liquid ratio of wolfberry to water being 1:5, 1:10, 1:15, 1:20 and 1:25 respectively.

[0038] S4. Forming and blending experiment of compound polygonatum functional glue product

[0039] (1) Optimization of raw material ratio: Explore the ratio of polygonatum sibiricum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum polysaccharide extract in the compound polygonatum sibiricum multifunctional glue, and select the best ratio based on the sensory evaluation results;

[0040] (2) Taking the amount of honey and gelatin added as variables, optimize the stability and taste of the product based on the sensory evaluation results;

[0041] S5. Orthogonal experimental design

[0042] The orthogonal experimental design with three factors and three levels was adopted, with the ratio of polygonatum sibiricum polysaccharide extract, wolfberry polysaccharide extract and fetal chrysanthemum polysaccharide extract, honey addition amount and gelatin addition amount as three key factors.

[0043] S6. Obtain the best solution

[0044] (1) When the ratio of Polygonatum sibiricum polysaccharide to water was 1:13, Polygonatum sibiricum polysaccharide could retain its unique flavor, and the sensory evaluation score reached the highest and the taste was the best at this time;

[0045] (2) When the ratio of Lycium barbarum polysaccharide to water is 1:15, the sensory score of the Lycium barbarum polysaccharide solution reaches the maximum value. At this time, the taste is comfortable and delicate, with a slight sour taste and the unique aroma of wolfberry, and the viscosity is moderate;

[0046] (3) When the ratio of chrysanthemum polysaccharide to water is 1:10, the sensory score of the chrysanthemum polysaccharide solution reaches its peak. At this point, the taste is delicate and comfortable, with a light sour taste and chrysanthemum aroma, and the concentration is moderate;

[0047] (4) When the mass ratio of polygonatum sibiricum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum foetida polysaccharide extract is 5:3:2, the amount of honey added is 6%, and the amount of gelatin added is 0.3%, the compound polygonatum sibiricum functional gel prepared by this formula has the unique flavor and color of polygonatum sibiricum and has a dense taste and good mouthability;

[0048] S7. Determination of physical and chemical properties

[0049] Select a functional glue and use a colorimeter to accurately measure its color. Use a pH meter to test the effective acidity of the functional glue and use a saccharimeter to measure the sugar content of the functional glue;

[0050] S8. In vitro antioxidant activity assay

[0051] (1) Determination of DPPH free radical scavenging ability

[0052] (2) Determination of hydroxyl radical scavenging ability

[0053] Furthermore, the ratio in step S6 is: the polygonatum polysaccharide extract, the wolfberry polysaccharide extract and the chrysanthemum fetus polysaccharide extract are compounded in four mass ratios of 5:1:4, 5:2:3, 5:3:2 and 5:4:1, and the best ratio is selected according to the sensory evaluation results.

[0054] Furthermore, the amount of honey added in step S6 is: the amount of potassium sorbate added is set to 0.06%, the amount of gelatin added is set to 0.3%, and five levels of honey addition of 0%, 2%, 4%, 6% and 8% are selected for testing.

[0055] Furthermore, in step S6, the amount of gelatin added: the amount of honey added is set to 6%, the amount of potassium sorbate added is set to 0.06%, and the amount of gelatin added is selected at four levels of 0.5%, 1%, 1.5%, and 2% for experiment.

[0056] Further, in step S7: the finished product compound polygonatum functional gum is selected with the ratio of 5:3:2 of polygonatum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum polysaccharide extract, 6% of honey added and 0.08% of citric acid added for color measurement, and the measurement is performed using a colorimeter, and the color is displayed using Lab value.

[0057] Further, in step S8: add 1 mL of 0.2 mM DPPH solution, keep it in dark, measure the absorbance at 517 nm, use vitamin C as a positive control, and calculate the clearance rate using formula (I):

[0058]

[0059] Among them: A sample is the absorbance value of the sample group; A control is the absorbance value of the control group; A0 is the absorbance value of the blank control group.

[0060] Further, in step S8: add 1 mL of 9 mM FeSO4 solution, 9 mM salicylic acid solution and 9.8 mM H2O2. Measure the absorbance at 510 nm. Use vitamin C as a positive control and calculate the clearance rate using formula (II):

[0061]

[0062] Among them: A sample is the absorbance value of the sample group; A control is the absorbance value of the control group; A0 is the absorbance value of the blank control group.

[0063] The present invention will be further described below in conjunction with embodiments:

[0064] Example 1 Optimization of Polygonatum sibiricum Polysaccharide Extraction Process

[0065] 1 Test materials

[0066] Polygonatum sibiricum (the raw material is dried, sieved to remove impurities, ground into powder using a powder grinder, and passed through a 60-mesh sieve to obtain polygonatum sibiricum powder).

[0067] 2 Test methods

[0068] 2.1 Optimization of Polygonatum cyrtonema polysaccharide extraction process

[0069] 2.1.1 Extraction of Polygonatum sibiricum Polysaccharide

[0070] Weigh 0.33g of cellulase, add 3.3mL of 0.1mol / L citric acid-sodium citrate solution, and activate in a 40℃ water bath for 30min. Accurately measure 33g of Polygonatum sibiricum powder and add it to the activated cellulase solution, adjust the solution pH to 5.0, and perform ultrasonic extraction for 40min at 55℃ and 300W. After the extraction, centrifuge at 4℃ and 9000r / min for 10min, collect the supernatant, and filter.

[0071] 2.1.2 Single Factor Experiment

[0072] Distilled water was added to the extracted polygonatum polysaccharide, and the mass ratio of polygonatum polysaccharide to water was set to 1:5, 1:8, 1:10, 1:13 and 1:15 for five groups of experiments. Then, sensory evaluation was performed according to the content in Table 1 to screen out the optimal material-liquid ratio of polygonatum polysaccharide extract.

[0073] Table 1 Sensory evaluation standards

[0074]

[0075]

[0076] 2.1.3 Results of single factor experiment on Polygonatum cyrtonema polysaccharide

[0077] like Figure 1 As shown, when the ratio of Polygonatum sibiricum polysaccharide to water is 1:5, the solution appears too thick and the Chinese medicinal flavor is prominent, resulting in the inability to fully disperse Polygonatum sibiricum polysaccharide, causing a waste of resources. As the amount of water increases, the taste of Polygonatum sibiricum polysaccharide gradually becomes lighter. The sensory evaluation trend shows that the score first rises and then decreases. When the ratio of Polygonatum sibiricum polysaccharide to water is 1:13, Polygonatum sibiricum polysaccharide can retain its unique flavor. At this time, the sensory evaluation score reaches the highest and the taste is the best. Therefore, when preparing compound Polygonatum sibiricum multifunctional gum, the optimal ratio of Polygonatum sibiricum polysaccharide to water should be 1:13.

[0078] Example 2 Optimization of Lycium barbarum polysaccharide extraction process

[0079] 1 Test materials

[0080] Wolfberry.

[0081] 2 Test methods

[0082] 2.1 Optimization of Lycium barbarum polysaccharide extraction process

[0083] 2.1.1 Extraction of Lycium barbarum polysaccharides

[0084] The sieved wolfberry powder was placed in batches into a round-bottom flask, and petroleum ether was added at a solid-liquid ratio of 2:1. The first degreasing treatment was carried out in a 75°C constant temperature water bath for 2 hours. After waiting for the degreasing to be completed, the used petroleum ether was filtered out, and then 80% ethanol solution was added at the same solid-liquid ratio, and the second degreasing was carried out in a 80°C constant temperature water bath, which also lasted for 2 hours. After degreasing, the waste liquid was filtered out, and the filter residue was dried in a water bath to obtain the defatted wolfberry sample. Subsequently, an appropriate amount of defatted wolfberry sample was taken and placed in a clean beaker, and 50% ethanol solution was added at a solid-liquid ratio of 25:1. The mixture was ultrasonically extracted for 40 minutes. After the extraction was completed, the mixture was filtered and the filtrate was collected. The filtrate was placed in a high-speed centrifuge to separate the supernatant, which is the wolfberry polysaccharide extract.

[0085] 2.1.2 Single Factor Experiment

[0086] Distilled water was added to the extracted Lycium barbarum polysaccharide, and the mass ratio of Lycium barbarum polysaccharide to dissolved water was set to 1:5, 1:10, 1:15, 1:20 and 1:25. Subsequently, the Lycium barbarum polysaccharide solutions prepared at these different ratios were subjected to sensory evaluation according to the contents of Table 1 to select the best material-liquid ratio.

[0087] 2.1.3 Results of single factor experiment on Lycium barbarum polysaccharide

[0088] like Figure 2 As shown, when the material-water ratio of wolfberry polysaccharide reaches 1:15, its sensory evaluation score reaches the highest. When the material-water ratio is 1:5, the concentration of wolfberry polysaccharide is too high, the taste is too bitter, the color is too strong, and the smell is not good. With the increase of water consumption in the preparation process, the sensory evaluation score of wolfberry polysaccharide shows a trend of first rising and then falling. In particular, when the material-water ratio reaches 1:15, the sensory score of the wolfberry polysaccharide solution reaches the maximum value. At this time, its taste is comfortable and delicate, with a slight sour taste and the unique aroma of wolfberry, and moderate viscosity. However, when the amount of water is continued to be increased to a material-water ratio of 1:20, the color of the wolfberry juice becomes lighter, the taste of wolfberry becomes extremely light, the taste is general, and the viscosity is low. Therefore, when preparing compound polygonatum functional gum, the optimal ratio of wolfberry polysaccharide to water should be 1:15.

[0089] Example 3 Optimization of the extraction process of chrysanthemum polysaccharide

[0090] 1 Test materials

[0091] Fetal chrysanthemum.

[0092] 2 Test methods

[0093] 2.1 Optimization of extraction process of chrysanthemum polysaccharide

[0094] 2.1.1 Extraction of chrysanthemum polysaccharide

[0095] Weigh 20g of chrysanthemum accurately, add 500mL of distilled water, and soak overnight to ensure full penetration. Extract polysaccharides under ultrasonic extraction conditions of 50°C, 450W, and 15min. After the extraction is completed, the extract is centrifuged at 3500r / min for 10min to separate the supernatant. The supernatant is the extract of chrysanthemum polysaccharide.

[0096] 2.1.2 Single Factor Experiment

[0097] Different mass ratios of fetal chrysanthemum polysaccharide to water were set, specifically 1:5, 1:10, 1:15, 1:20 and 1:25. Sensory evaluation was performed according to the contents in Table 1 to select the best material-liquid ratio.

[0098] 2.1.3 Results of single factor experiment on chrysanthemum polysaccharide

[0099] like Figure 3 As shown in the figure, when the material-to-water ratio of the chrysanthemum polysaccharide extract is set to 1:10, its sensory evaluation score is the highest. Further analysis of the experimental data shows that when the material-to-liquid ratio is 1:5, the concentration of the chrysanthemum polysaccharide extract is too high, the taste is too strong, and the taste of the chrysanthemum is too heavy. With the increase of water consumption in the preparation process, the sensory evaluation score of the chrysanthemum polysaccharide extract shows a trend of first rising and then falling. In particular, when the material-to-liquid ratio reaches 1:10, the sensory score of the chrysanthemum polysaccharide extract reaches a peak. At this time, its taste is delicate and comfortable, with a light sour taste and the aroma of chrysanthemum, and the concentration is moderate. However, when the amount of water is continued to be increased to a material-to-liquid ratio of 1:25, the color of the chrysanthemum polysaccharide extract becomes lighter, the taste of the chrysanthemum almost disappears, and the taste is general and almost tasteless. Therefore, when preparing compound polygonatum functional glue, the optimal ratio of chrysanthemum polysaccharide to water should be 1:10.

[0100] Example 4: Forming and blending experiment of compound polygonatum functional glue product

[0101] 1. Optimization of raw material ratio

[0102] The polygonatum sibiricum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum fetus polysaccharide extract obtained under the above-mentioned optimal extraction conditions were compounded in four mass ratios of 5:1:4, 5:2:3, 5:3:2 and 5:4:1, and the best ratio was selected based on the sensory evaluation results.

[0103] Table 2 Sensory scoring results of different raw material ratios

[0104]

[0105] When the polysaccharide extract of polygonatum, wolfberry polysaccharide extract and chrysanthemum polysaccharide extract were compounded at a mass ratio of 5:3:2, the product showed a distinct wolfberry flavor, with a relatively weak chrysanthemum flavor, uniform color and no stratification, and a delicate and comfortable taste. Taking into account the sensory evaluation scores, the ratios of 5:3:2 and 5:2:3 scored higher, so these two ratios were selected as the two-level data of the orthogonal experiment.

[0106] 2. Optimal amount of honey added

[0107] The polygonatum polysaccharide extract, wolfberry polysaccharide extract and fetal chrysanthemum polysaccharide extract obtained under the optimal extraction conditions were mixed in a mass ratio of 5:3:2. At the same time, the three polysaccharide extracts were used as standards, the addition amount of potassium sorbate was set to 0.06%, the addition amount of gelatin was set to 0.3%, and the addition amount of honey was selected to be 0%, 2%, 4%, 6%, and 8% for five levels of testing and sensory evaluation.

[0108] like Figure 4As shown in the figure, when the honey addition reaches 2%, the beverage has uniform color, delicate taste and moderate sweetness. However, when the mass fraction of honey exceeds 8%, the sweetness is significantly enhanced, which is too sweet and greasy, covering up the unique flavor of compound polygonatum multifunctional gum. Therefore, it is inferred that the optimal addition amount of honey should be around 6%. To verify this conclusion, 4%, 6% and 8% were selected as the three levels of data for the orthogonal experiment.

[0109] 3. Optimal amount of gelatin added

[0110] Select gelatin with a freezing strength of 120, and set the total amount of the prepared liquid to 60mL. During the mixing process, the polygonatum polysaccharide extract, the wolfberry polysaccharide extract and the fetal chrysanthemum polysaccharide extract are mixed in a mass ratio of 5:3:2. At the same time, the addition amount of honey is set to 6%, and the addition amount of potassium sorbate is set to 0.06%. The addition amount of gelatin is set to 0.5%, 1%, 1.5%, and 2% for sensory evaluation.

[0111] like Figure 5 As shown, the use of a small amount of gelatin can significantly improve the stability of functional glue. The graphical data shows that when the gelatin addition is 1.5%, its sensory evaluation score is significantly different from other addition amounts (such as 0.5%, 1%, and 2%), but the difference with the score at 2% is not significant. After experimental analysis, we found that when the mass fraction of gelatin reaches 1.5%, the sensory score reaches the highest value. Therefore, it can be determined that the optimal addition amount of stabilizer gelatin is 1.5%.

[0112] Example 5 Orthogonal Experimental Design

[0113] The ratio of polygonatum sibiricum polysaccharide extract, wolfberry polysaccharide extract and fetal chrysanthemum polysaccharide extract obtained by the optimal extraction conditions, the amount of honey added and the amount of gelatin added are the three key factors affecting the quality of functional glue. After screening in previous experiments, three optimal levels were determined for each factor. The orthogonal experimental design with three factors and three levels was adopted to determine the best combination of these key factors and thus obtain the best formula.

[0114] The content comparison of each group of polygonatum polysaccharide extract, wolfberry polysaccharide extract and fetal chrysanthemum polysaccharide extract was set as factor A, the amount of honey added was factor B, and the amount of gelatin added was factor C. Finally, sensory evaluation was carried out.

[0115] Table 3 Orthogonal experimental factor level design

[0116]

[0117] Table 4 Orthogonal test scoring and range analysis results

[0118]

[0119] According to the R values ​​in the table above: R1>R2>R3, we can conclude that the factors affecting the quality of functional glue are ranked as follows: the ratio of polygonatum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum polysaccharide extract>honey addition>gelatin addition. According to the sensory score, R value and K value, it can be concluded that the best formula is a ratio of 5:3:2 for polygonatum polysaccharide solution, wolfberry polysaccharide solution and chrysanthemum polysaccharide solution, 6% for honey addition and 1.5% for gelatin addition. The above ratio is used to make the finished product of compound polygonatum functional glue for subsequent testing.

[0120] Figure 6 The finished product of compound polygonatum functional glue

[0121] Example 6 Preparation method of compound polygonatum functional glue

[0122] 1. Mixing

[0123] The polygonatum polysaccharide extract, wolfberry polysaccharide extract and fetal chrysanthemum polysaccharide extract extracted under optimal conditions were mixed in a mass ratio of 5:3:2. The amount of honey added was 6%, the amount of gelatin added was 1.5%, and a small amount of potassium sorbate was added to extend the shelf life of the product. To ensure that the various ingredients are fully integrated, a stirrer is used for thorough stirring. Finally, the mixture was frozen at -8°C for five hours to prepare the compound polygonatum functional gelatin, such as Figure 6 shown.

[0124] 2. Packaging sterilization

[0125] Put the clean packaging bags into boiling water for disinfection and sterilization, cool them down and set them aside, demould the prepared functional glue, and package them in food-grade aluminum foil bags with a specification of 45±2g per bag. After heat-sealing with a plastic sealing machine, put them into a sterilizer and sterilize them at 74℃ for 20 minutes.

[0126] Example 7 Determination of physical and chemical properties

[0127] 1 Color

[0128] Use a colorimeter to measure color. Display the color using Lab values, where L represents the brightness of the color, positive numbers represent white, and negative numbers represent black. a represents the red-green value, positive numbers represent red, and negative numbers represent green. b represents the yellow-blue value, positive numbers represent yellow, and negative numbers represent blue.

[0129] The color of the product is (L=21.32±1.12, a=0.53±0.40, b=2.74±1.31).

[0130] 2 Effective acidity

[0131] Use a pH meter to measure the effective acidity. The effective acidity pH of the functional glue is 5.91±0.27. At this time, ensure that the functional glue solution is fully in contact with the electrode to obtain accurate measurement results. If the pH value fluctuates greatly, wait for a while and read it again after the value stabilizes.

[0132] 3 Brix

[0133] Gently insert the probe of the saccharimeter into the functional glue sample, avoiding touching the bottom or edge of the container. Wait for the saccharimeter to stabilize and read the saccharimeter value on the display. At this time, make sure that the functional glue sample fully contacts the probe to obtain accurate measurement results. The saccharimeter of the functional glue was 4.83±0.5.

[0134] Example 8 In vitro antioxidant activity assay

[0135] 1. DPPH free radical scavenging ability

[0136] 1.1 Experimental methods

[0137] Heat an appropriate amount of compound polygonatum functional glue in water, take 1mL of melted polygonatum functional glue (1-11mg / mL), add 1mL of 0.2mM DPPH solution, mix well, and then place the test solution away from light for 30min. Then measure the absorbance at 517nm, adjust to zero with anhydrous ethanol, use vitamin C as a positive control, and finally calculate the clearance rate.

[0138]

[0139] Among them A sample is the absorbance value of the sample group; A control is the absorbance value of the control group; A0 is the absorbance value of the blank control group.

[0140] 1.2 Experimental Results

[0141] The results are as follows Figure 7 As shown, the compound polygonatum functional glue also has a certain ability to scavenge DPPH free radicals, and the compound polygonatum functional glue shows concentration dependence within a certain concentration range. The scavenging rate of the highest concentration of the compound polygonatum functional glue measured reached 64.10±0.03%.

[0142] 2. Hydroxyl free radical scavenging ability

[0143] 2.1 Experimental methods

[0144] Heat an appropriate amount of compound polygonatum functional glue in water, take 1.5mL of melted polygonatum functional glue sample (1-11mg / mL), add 1mL of 9mM FeSO4 solution, 9mM salicylic acid solution and 9.8mM H2O2 in sequence. First shake the test solution evenly, then place the test solution in an environment of 37℃ for 30min, and measure its absorbance at 510nm.

[0145] Vitamin C was used as a positive control, and pure water was used for zero adjustment, and finally the clearance rate was calculated.

[0146]

[0147] Among them A sample is the absorbance value of the sample group; A control is the absorbance value of the control group; A0 is the absorbance value of the blank control group.

[0148] 2.2 Experimental Results

[0149] The results are as follows Figure 8 As shown, the compound polygonatum functional glue also has a certain ability to scavenge hydroxyl free radicals, and the scavenging rate of the compound polygonatum functional glue sample on hydroxyl free radicals shows concentration dependence within a certain concentration range. The scavenging rate of the highest concentration of the compound polygonatum functional glue measured reached 70.20±0.03%.

Claims

1. A compound polygonatum functional glue, characterized in that: By mass: 50 parts of polygonatum polysaccharide extract; 10-40 parts of Lycium barbarum polysaccharide extract; 10-40 parts of chrysanthemum polysaccharide extract; Honey 0-8 parts; 0.5-2 parts of gelatin; 0.06 parts of potassium sorbate.

2. The compound polygonatum functional glue according to claim 1, characterized in that: The extraction method of polygonatum sibiricum polysaccharide is as follows: cellulase is added to a citric acid-sodium citrate solution, polygonatum sibiricum powder is added after activation, and after ultrasonic extraction, centrifugation and filtration are performed to obtain a polygonatum sibiricum polysaccharide extract.

3. The compound polygonatum functional glue according to claim 2, characterized in that: Prepare a 0.1 mol / L citric acid-sodium citrate solution, add 0.33 g of cellulase, activate it in a 40°C water bath, accurately measure 33 g of Polygonatum sibiricum powder and add it to the activated cellulase solution, adjust the solution pH to 5.0, 55°C, power 300 W, ultrasonic extraction, centrifuge at 4°C, 9000 r / min for 10 min, collect the supernatant, filter, and the filtrate is the Polygonatum sibiricum extract.

4. The compound polygonatum functional glue according to claim 1, characterized in that: The method for extracting wolfberry polysaccharides is as follows: adding petroleum ether to wolfberry powder, degreasing at a constant temperature of 75°C, filtering to remove the petroleum ether, adding ethanol to degrease at a constant temperature of 80°C for secondary degreasing, drying the filter residue in a water bath after filtration, adding 50% ethanol solution, ultrasonic extraction, filtering and collecting the filtrate, and the supernatant after centrifugation is the wolfberry polysaccharide extract.

5. The compound polygonatum functional glue according to claim 4, characterized in that: The method for extracting wolfberry polysaccharides is as follows: the sieved wolfberry powder is placed in a container in batches, petroleum ether is added at a solid-liquid ratio of 2:1, and the first degreasing treatment is carried out in a constant temperature water bath at 75°C for 2 hours. After the degreasing is completed, the used petroleum ether is filtered out, and then 80% ethanol solution is added at the same solid-liquid ratio, and the second degreasing is carried out in a constant temperature water bath at 80°C for 2 hours. After degreasing, the waste liquid is filtered out, and the filter residue is dried in a water bath, and the defatted wolfberry sample is taken and 50% ethanol solution is added at a solid-liquid ratio of 25:1, ultrasonic extraction is performed for 40 minutes, the mixture is filtered, the filtrate is centrifuged, and the supernatant is separated to obtain the wolfberry polysaccharide extract.

6. The compound polygonatum functional glue according to claim 1, characterized in that: The extraction method of chrysanthemum polysaccharide is as follows: chrysanthemum is added into distilled water and soaked overnight, chrysanthemum polysaccharide is extracted under ultrasonic conditions, and the extract is centrifuged to obtain the supernatant liquid, which is the chrysanthemum polysaccharide extract.

7. The compound polygonatum functional glue according to claim 6, characterized in that: The extraction method of chrysanthemum polysaccharide is as follows: add chrysanthemum to distilled water and soak overnight to ensure sufficient penetration. Extract chrysanthemum polysaccharide under ultrasonic extraction conditions of temperature 50°C, power 450W, and time 15min. After the extraction is completed, the extract is centrifuged at 3500r / min for 10min to separate the supernatant, which is the chrysanthemum polysaccharide extract.

8. The method for preparing the compound polygonatum functional glue according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: mixing polygonatum polysaccharide extract, wolfberry polysaccharide extract and chrysanthemum foetida polysaccharide extract obtained under optimal extraction conditions in a mass ratio of 5:3:2, adding 6% honey and 1.5% gelatin, freezing the mixture at -8°C for five hours, and obtaining compound polygonatum functional glue.

9. A food with antioxidant effect, characterized in that: A compound polygonatum functional glue comprising the compound polygonatum functional glue as described in any one of claims 1 to 7.

Images