Composition for inhibiting formation of food hot processing hazardous substances as well as preparation method and application of composition

Abstract

The invention discloses a composition for inhibiting formation of food hot processing hazardous substances as well as a preparation method and application of the composition, and relates to the technical field of food additives. The composition takes a mulberry leaf extract as a main raw material, and is matched with a bamboo leaf extract, a honeysuckle flower extract, a perilla frutescens extract, tea polyphenol and vitamin E. Compared with the prior art, the composition is added with the mulberry leaf extract, the honeysuckle flower extract and the perilla frutescens extract, so that the inhibition effect of the composition on 5-hydroxymethylfurfural, furfural and acrylamide is greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to a composition for inhibiting the formation of harmful substances in food thermal processing, and a preparation method and application thereof. Background Art

[0002] Frying, baking, smoking and other hot processed foods give them a unique texture, color and flavor, and are also an effective way to extend the storage period of food. Affected by high-temperature frying, baking, smoking and other processing techniques, as well as the different composition and properties of food, such processing materials come into direct contact with high-temperature utensils or grease or even open flames, and the food heats up rapidly in a short period of time. The violent reaction of various components makes the nutritional loss of food more obvious, accompanied by the production of toxic and harmful substances, such as acrylamide, 5-hydroxymethylfurfural, furan, trans fatty acids, etc. Epidemiological and animal experimental studies have found that the hazards associated with high-temperature heating of food are one of the important factors leading to human cancer.

[0003] Acrylamide (ACR) is a white crystalline substance. ACR in food is mainly formed when foods rich in carbohydrates and amino acids are heated at high temperatures, especially during frying. It has neurotoxicity and potential carcinogenicity and reproductive toxicity, and is identified as a Class 2A carcinogen. Furfural and 5-hydroxymethylfurfural (5-HMF) are furfural compounds with a furan ring structure. They are mainly produced through the Maillard reaction and caramelization reaction that occur during the heating process of food. They may also be produced during the storage process of food. They are endogenous pollutants. Studies have shown that furfural and 5-HMF are irritants to the eyes, mucous membranes, and skin, and are neurotoxic and genotoxic. Their metabolites are also carcinogenic and mutagenic.

[0004] Liu Lichun, Jiang Yujie, Shen Mingyue, et al. Control of the formation of thermal processing hazards (ACR, trans fatty acids and furans) during the cooking process of braised pork with natural antioxidants[J]. Food Science, 2021, 42(15): 50-57. Taking braised pork, a typical Chinese dish, as the object, the effects of three natural antioxidants (bamboo leaf antioxidants, tea polyphenols and rosmarinic acid) with different mass concentrations (0, 0.1, 0.15, 0.2, 0.5 g / L) on the formation of thermal processing hazards (ACR, trans fatty acids and furans) during cooking were explored. The results showed that different antioxidants had different inhibitory effects on various thermal processing hazards. The inhibition rate of 0.2g / L bamboo leaf antioxidant solution on furan in braised pork was 72.7%; the inhibition rate of 0.15g / L tea polyphenol solution on ACR and trans fatty acids in braised pork was 47.8% and 19.1% respectively; and 0.5g / L rosmarinic acid solution can effectively inhibit the formation of three harmful substances at the same time. This document only studies the control of a single natural antioxidant on the formation of thermal processing harmful substances in the cooking process of braised pork, and does not involve the control of the formation of thermal processing harmful substances by a natural antioxidant combination.

[0005] In view of this, in order to solve the deficiencies of the prior art, the present invention provides a composition for inhibiting the formation of food thermal processing hazards, and a preparation method and application thereof. Summary of the invention

[0006] The purpose of the present invention is to provide a composition for inhibiting the formation of harmful substances in food thermal processing, and a preparation method and application thereof, so as to greatly improve the inhibitory effect of the composition on the formation of harmful substances in food thermal processing.

[0007] To achieve the above-mentioned purpose of the invention, the technical solution of the present invention is as follows:

[0008] In one aspect, the present invention provides a composition for inhibiting the formation of hazards in food thermal processing, comprising mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E.

[0009] Preferably, the mass ratio of the mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E is 60-80:10-20:5-15:2-4:5-15:1-3.

[0010] Further preferably, the mass ratio of the mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E is 70:15:10:3:10:2.

[0011] Preferably, the preparation method of the mulberry leaf extract comprises the following steps:

[0012] (1) mulberry leaves and enzymes are mixed for enzymatic pretreatment;

[0013] (2) extracting the enzymatically hydrolyzed mulberry leaves by reflux with hot water, filtering the extract, concentrating the filtrate, precipitating with alcohol, centrifuging and taking the supernatant, concentrating and drying, thereby obtaining the mulberry leaf extract.

[0014] Further preferably, the preparation method of the mulberry leaf extract comprises the following steps:

[0015] (1) Mulberry leaves are mixed with cellulase and hemicellulase for enzymatic pretreatment;

[0016] (2) The enzymatically hydrolyzed mulberry leaves are reflux-extracted twice with 10 times the weight of hot water, the extract is filtered, the filtrate is concentrated and precipitated with alcohol, the supernatant is centrifuged, concentrated and dried to obtain the mulberry leaf extract.

[0017] Preferably, the preparation method of the bamboo leaf extract comprises the following steps: adding water to the bamboo leaves, heating and refluxing for extraction 2-4 times, adding 2-10 times the weight of water of the bamboo leaves each time, extracting for 20-120 minutes each time, filtering, concentrating and drying the filtrate to obtain the bamboo leaf extract.

[0018] Further preferably, the preparation method of the bamboo leaf extract comprises the following steps: adding water to the bamboo leaves, heating and refluxing extraction for 2 times, adding 10 times the weight of water of the bamboo leaves each time, extracting for 60 minutes each time, filtering, concentrating and drying the filtrate to obtain the bamboo leaf extract.

[0019] Preferably, the preparation method of the honeysuckle extract or perilla extract comprises the following steps: extracting honeysuckle or perilla with ethanol for 1-3 times, combining the extracts, concentrating and drying to obtain the extract.

[0020] Further preferably, the preparation method of the honeysuckle extract or perilla extract comprises the following steps: extracting honeysuckle or perilla with ethanol aqueous solution three times, combining the extracts, concentrating and drying to obtain the extract; the mass concentrations of the ethanol aqueous solutions extracted three times are 30%, 50% and 70% respectively.

[0021] In another aspect, the present invention provides a method for preparing the above-mentioned composition, comprising the following steps: mixing mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E to obtain the composition.

[0022] Finally, the present invention provides application of the composition in food.

[0023] The beneficial effects of the present invention are:

[0024] The invention discloses a composition for inhibiting the formation of harmful substances in food thermal processing. Compared with the prior art, the composition is added with three components, namely, mulberry leaf extract, honeysuckle extract and perilla extract, which greatly improves the inhibitory effect of the composition on the formation of furfural, ACR and 5-HMF. DETAILED DESCRIPTION

[0025] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is only an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the invention of the present invention based on the disclosed content, and they should also fall within the scope of the present invention.

[0026] The present invention is further described below by way of specific examples. The various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all weight contents. Unless otherwise specified, it is understood that the process is carried out at room temperature.

[0027] Preparation and acquisition of raw materials

[0028] 1. Preparation of mulberry leaf extract

[0029] (1) Add 3 / 100 enzyme solution (3 parts of enzyme solution are added to 100 parts by weight of mulberry leaves, the weight ratio of cellulase to hemicellulase is 2:1, and the enzyme activity is 1.0×10 5 U / mL), maintaining the temperature at 50°C and pH 5.5, and performing enzymolysis for 12 h.

[0030] (2) The enzymatically hydrolyzed mulberry leaves were boiled and extracted twice with 10 times the weight of water, each time for 1 hour, the extracts were combined and filtered, the filtrate was concentrated and precipitated with alcohol, the supernatant was collected after centrifugation, concentrated under reduced pressure, and spray-dried to obtain mulberry leaf extract.

[0031] 2. Preparation of bamboo leaf extract

[0032] The bamboo leaves were decocted twice with hot water (add 10 times the weight of water, boil and extract for 1 hour, repeat twice), filtered, the filtrate was concentrated under reduced pressure, and spray-dried to obtain the bamboo leaf extract.

[0033] 3. Preparation of honeysuckle extract

[0034] The honeysuckle was subjected to three-level ethanol extraction, and 10 times the weight of ethanol aqueous solutions of different concentrations (mass concentration of 30%, 50%, 70% ethanol aqueous solution) were added respectively, and the extraction was performed continuously for 3 times, each extraction lasting 1 hour, and the extracts were combined, concentrated under reduced pressure, and spray-dried to obtain the honeysuckle extract.

[0035] 4. Preparation of Perilla Extract

[0036] Perilla was extracted with three levels of ethanol, and 10 times the weight of ethanol aqueous solutions of different concentrations (mass concentration of 30%, 50%, and 70% ethanol aqueous solutions) were added respectively, and the extraction was continued for 3 times, each extraction was for 1 hour, the extracts were combined, concentrated under reduced pressure, and spray-dried to obtain the perilla extract.

[0037] 5. Tea polyphenols: food grade, powder, purity >95%, product standard GB 1886.211-2016, commercially available.

[0038] 6. Vitamin E: synthetic vitamin E acetate dry powder (dl-α-tocopherol acetate dry powder), food grade, powder, purity 50%, product standard GB 26687, commercially available.

[0039] Example 1

[0040] Mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E are mixed in a mass ratio of 70:15:10:3:10:2 to obtain a composition.

[0041] Example 2

[0042] Mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E are mixed in a mass ratio of 80:10:15:4:5:1 to obtain a composition.

[0043] Example 3

[0044] Mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E are mixed in a mass ratio of 60:20:5:2:15:3 to obtain a composition.

[0045] Comparative Example 1

[0046] The bamboo leaf extract, tea polyphenols and vitamin E are mixed in a mass ratio of 15:10:2 to obtain a composition.

[0047] Comparative Example 2

[0048] The bamboo leaf extract, the honeysuckle extract, the perilla extract, the tea polyphenols and the vitamin E were mixed in a mass ratio of 15:10:3:10:2 to obtain a composition.

[0049] Detection Methods

[0050] 1. Application of the composition in bread crumbs and other fried food wrappings

[0051] 1.1. Group processing:

[0052] Original bread crumb group: bread crumb raw material without adding any composition and without frying;

[0053] Fried bread crumbs group: the original bread crumbs without adding the composition were fried in palm oil (oil temperature 170°C, time 3min);

[0054] Example 1 group: 1 / 100 weight portion of the composition prepared in Example 1 was uniformly mixed into the original bread crumbs, and then deep-fried in palm oil (oil temperature 170° C., time 3 min);

[0055] Example 2 group: 1 / 100 weight portion of the composition prepared in Example 2 was uniformly mixed into the original bread crumbs, and then deep-fried in palm oil (oil temperature 170° C., time 3 min);

[0056] Example 3 group: 1 / 100 weight portion of the composition prepared in Example 3 was uniformly mixed into the original bread crumbs, and then deep-fried in palm oil (oil temperature 170° C., time 3 min);

[0057] Comparative Example 1: 1 / 100 weight portion of the composition prepared in Comparative Example 1 was uniformly mixed into the original bread crumbs, and then deep-fried in palm oil (oil temperature 170° C., time 3 min);

[0058] Comparative Example 2: 1 / 100 weight portion of the composition prepared in Comparative Example 2 was uniformly mixed into the original bread crumbs, and then deep-fried in palm oil (oil temperature 170° C., time 3 min);

[0059] 1 / 100 parts by weight means: 1 part by weight of the composition is added to 100 parts by weight of bread crumbs.

[0060] 1.2 Detection Method

[0061] (1) 5-Hydroxymethylfurfural (5-HMF) and furfural content detection

[0062] Refer to the method described in QB / T 8037-2024 "High Performance Liquid Chromatography for Determination of 5-Hydroxymethylfurfural, Furfural, 2-acetylfuran and 5-methylfurfural Contents in Foods".

[0063] (2) ACR content detection

[0064] Refer to the method described in GB 5009.204-2014 "National Food Safety Standard Determination of Acrylamide in Food" for detection.

[0065] 1.3 Test results

[0066] Hazard formation inhibition rate: compared with the data of the fried bread crumbs group, the calculation formula is as follows:

[0067]

[0068] Table 1

[0069]

[0070]

[0071] 2. Application of the composition in meat products

[0072] 2.1. Group processing:

[0073] Chicken fillet raw material group: no composite material is added and no frying process;

[0074] Fried chicken fillet group: chicken fillets without adding the composition were fried in palm oil (oil temperature 175°C, time 5 min);

[0075] Example 1 group: The composition prepared in Example 1 was mixed with water to 5 g / L, evenly applied on the surface of the chicken cutlet, and then heated and fried in palm oil (oil temperature 175° C., time 5 min);

[0076] Example 2 group: The composition prepared in Example 2 was mixed with water to 5 g / L, evenly applied on the surface of the chicken cutlet, and then heated and fried in palm oil (oil temperature 175° C., time 5 min);

[0077] Example 3 group: The composition prepared in Example 3 was mixed with water to 5 g / L, evenly applied on the surface of the chicken cutlet, and then deep-fried in palm oil (oil temperature 175° C., time 5 min);

[0078] Comparative Example 1: The composition prepared in Comparative Example 1 was mixed with water to 5 g / L, evenly applied on the surface of the chicken steak, and then deep-fried with palm oil (oil temperature 175° C., time 5 min);

[0079] Comparative Example 2: The composition prepared in Comparative Example 2 was mixed with water to 5 g / L, evenly applied on the surface of the chicken steak, and then heated and fried in palm oil (oil temperature 175° C., time 5 min).

[0080] 2.2 Detection Method

[0081] (1) 5-Hydroxymethylfurfural (5-HMF) and furfural content detection

[0082] Refer to the method described in QB / T 8037-2024 "High Performance Liquid Chromatography for Determination of 5-Hydroxymethylfurfural, Furfural, 2-acetylfuran and 5-methylfurfural Contents in Foods".

[0083] (2) ACR content detection

[0084] Refer to the method described in GB 5009.204-2014 "National Food Safety Standard Determination of Acrylamide in Food" for detection.

[0085] 2.3 Test results

[0086] Hazard formation inhibition rate: compared with the data of fried chicken fillet group, the calculation formula is as follows:

[0087]

[0088] 1.3 Test results

[0089] Table 2

[0090]

[0091] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A composition for inhibiting the formation of hazards in food thermal processing, characterized in that: Including mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E.

2. The composition according to claim 1, characterized in that The mass ratio of the mulberry leaf extract, the bamboo leaf extract, the honeysuckle extract, the perilla extract, the tea polyphenols and the vitamin E is 60-80:10-20:5-15:2-4:5-15:1-3.

3. The composition according to claim 2, characterized in that The mass ratio of the mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E is 70:15:10:3:10:

2.

4. The composition according to claim 1, characterized in that The preparation method of the mulberry leaf extract comprises the following steps: (1) mulberry leaves and enzymes are mixed for enzymatic pretreatment; (2) extracting the enzymatically hydrolyzed mulberry leaves by reflux with hot water, filtering the extract, concentrating the filtrate, precipitating with alcohol, centrifuging and taking the supernatant, concentrating and drying, thereby obtaining the mulberry leaf extract.

5. The composition according to claim 4, characterized in that The preparation method of the mulberry leaf extract comprises the following steps: (1) Mulberry leaves are mixed with cellulase and hemicellulase for enzymatic pretreatment; (2) The enzymatically hydrolyzed mulberry leaves are reflux-extracted twice with 10 times the weight of hot water, the extract is filtered, the filtrate is concentrated and precipitated with alcohol, the supernatant is centrifuged, concentrated and dried to obtain the mulberry leaf extract.

6. The composition according to claim 1, characterized in that The preparation method of the bamboo leaf extract comprises the following steps: adding water to the bamboo leaves, heating and refluxing for extraction 2-4 times, adding 2-10 times the weight of water of the bamboo leaves each time, extracting for 20-120 minutes each time, filtering, concentrating and drying the filtrate to obtain the bamboo leaf extract.

7. The composition according to claim 1, characterized in that The preparation method of the honeysuckle extract or the perilla extract comprises the following steps: extracting the honeysuckle or the perilla with ethanol for 1-3 times, combining the extracts, concentrating and drying to obtain the extract.

8. The composition according to claim 7, characterized in that The preparation method of the honeysuckle extract or the perilla extract comprises the following steps: extracting the honeysuckle or the perilla with an ethanol aqueous solution for three times, combining the extracts, concentrating and drying to obtain the extract; the mass concentrations of the ethanol aqueous solutions extracted for the three times are 30%, 50% and 70% respectively.

9. The method for preparing the composition according to any one of claims 1 to 8, characterized in that: The following steps are involved: The composition is obtained by mixing mulberry leaf extract, bamboo leaf extract, honeysuckle extract, perilla extract, tea polyphenols and vitamin E.

10. Use of the composition according to any one of claims 1 to 8 in food.

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