Antioxidant composition based on gastrodia elata, application of antioxidant composition, gastrodia elata original juice beverage prepared from antioxidant composition and preparation method of beverage

Abstract

The invention provides an antioxidant composition based on gastrodia elata, application of the antioxidant composition, a gastrodia elata normal juice beverage prepared from the antioxidant composition and a preparation method of the beverage, and belongs to the field of functional food. The anti-oxidation composition is prepared from the following components in parts by weight: 20 to 24 parts of rhizoma gastrodiae primary pulp, 2 to 6 parts of lemon juice and 0.2 to 0.4 part of menthol aqueous solution. The composition disclosed by the invention is excellent in antioxidant effect. According to the composition, by adding auxiliary materials in a specific proportion, the special smell of gastrodia elata can be well covered, the gastrodia elata juice beverage is obtained, and the beverage is uniform in color, milky white and coordinated in component, has the mixed fragrance of lemons and mint, is fresh and cool in mouth, appropriate in sour and sweet degrees, not thick and heavy, and good in stability, and has good sensory quality. Meanwhile, the content of gastrodin in the beverage is high, and the gastrodin has better sedative and sleeping effects. Therefore, the beverage disclosed by the invention can be used as a functional food, meets the healthy diet concept of resisting oxidation and improving sleep of modern people, and has great market potential.

Description

Technical Field

[0001] The invention belongs to the field of functional foods, and in particular relates to an antioxidant composition based on Gastrodia elata, uses thereof, a Gastrodia elata juice beverage prepared therefrom, and a method for preparing the beverage. Background Art

[0002] Gastrodia elata, also known as red arrow, Chifeng grass, ghost mail, etc., is the dried tuber of Gastrodia elata (Gastrodiaelata Bl.), a perennial herbaceous plant of the orchid family. It has the effects of calming wind and relieving spasms, calming liver yang, and removing wind and unblocking meridians. As a substance with both medicinal and edible properties, it has high nutritional and health value. Vigorously developing Gastrodia elata functional foods and increasing product added value will become a new direction for the development of the Gastrodia elata industry.

[0003] However, Gastrodia elata has a special smell, commonly known as "horse urine smell", which is difficult for the general public to accept, so it is difficult for them to persist in or even refuse to eat Gastrodia elata food. In order to obtain products with good sensory properties, reasonable measures need to be taken to deal with the bad smell. At present, there are relatively few studies on the special smell of Gastrodia elata, and the mechanism is still unclear. Therefore, when developing Gastrodia elata food, it is necessary to select appropriate technologies to reduce or cover up the adverse effects of the special smell, while ensuring that the effective ingredients of Gastrodia elata are not damaged. Summary of the invention

[0004] In order to solve the above problems, the purpose of the present invention is to provide an antioxidant composition based on Gastrodia elata, its use, Gastrodia elata juice beverage prepared therefrom and a method for preparing the beverage.

[0005] The invention provides an antioxidant composition, which is composed of the following components in weight ratio: 20-24 parts of gastrodia elata puree, 2-6 parts of lemon juice and 0.2-0.4 parts of menthol aqueous solution.

[0006] Furthermore, the aforementioned antioxidant composition is composed of the following components in the following weight ratio: 20 to 23.16 parts of Gastrodia elata puree, 2.32 to 5.5 parts of lemon juice, and 0.21 to 0.31 parts of menthol aqueous solution.

[0007] Furthermore, the aforementioned antioxidant composition is composed of the following components in weight ratio: 23.16 parts of Gastrodia elata puree, 2.32 parts of lemon juice, and 0.31 parts of menthol aqueous solution; Alternatively, the method is composed of the following components in the following weight ratio: 20 parts of Gastrodia elata puree, 5.5 parts of lemon juice, and 0.21 parts of menthol aqueous solution.

[0008] Further, The preparation method of the Gastrodia elata puree comprises the following steps: mixing fresh Gastrodia elata with water, beating into a slurry, and passing through a 300-500 mesh sieve to obtain; And / or, the concentration of the menthol aqueous solution is 0.01-0.1 mg / mL.

[0009] Further, The mass ratio of the fresh Gastrodia elata to water is 1:1; And / or, the concentration of the menthol aqueous solution is 0.06 mg / mL.

[0010] The present invention also provides the use of the aforementioned antioxidant composition in preparing functional foods or health foods for antioxidant and / or sleep-improving effects, or in preparing drugs for antioxidant and / or sleep-improving effects.

[0011] The present invention also provides a functional food or health food, which is prepared by taking the above antioxidant composition as raw material and adding auxiliary materials acceptable to functional food or health food.

[0012] Furthermore, the aforementioned functional food or health food is a beverage prepared from the following raw materials and auxiliary materials in the following mass percentages: 20~24% of Gastrodia elata puree, 2~6% of lemon juice, 0.2~0.4% of menthol aqueous solution, 6~7% of white sugar, 0.1~0.5% of compound stabilizer, and the balance is water.

[0013] Furthermore, the aforementioned functional food or health food is a beverage prepared from the following raw materials and auxiliary materials in the following mass percentages: Gastrodia elata puree 20~23.16%, lemon juice 2.32~5.5%, menthol aqueous solution 0.21~0.31%, white sugar 6.02%, compound stabilizer 0.25%, and the balance is water.

[0014] Furthermore, the aforementioned functional food or health food is a beverage prepared from the following raw materials and auxiliary materials in the following mass percentages: Gastrodia elata puree 23.16%, lemon juice 2.32%, menthol aqueous solution 0.31%, white sugar 6.02%, composite stabilizer 0.25%, and the balance is water; Alternatively, 20% of Gastrodia elata puree, 5.5% of lemon juice, 0.21% of menthol aqueous solution, 6.02% of white sugar, 0.25% of compound stabilizer, and the balance is water.

[0015] Furthermore, the compound stabilizer is composed of carrageenan, xanthan gum and CMC mixed in a mass ratio of 10:3:4.

[0016] The present invention also provides a method for preparing the aforementioned functional food or health food, which comprises the following steps: 1) Weigh the raw and auxiliary materials according to the mass percentage; 2) Mix the Gastrodia elata puree, lemon juice, menthol aqueous solution, white sugar and water, then add the compound stabilizer and fully dissolve it to obtain a mixed material; 3) The mixed material obtained in step 2) is heated and homogenized to obtain a beverage.

[0017] Further, In step 3), the mixed material is heated to 60-70°C; And / or, in step 3), the homogenization pressure is 20-30 MPa; And / or, in step 3), the beverage is sterilized after being obtained.

[0018] The present invention has achieved the following beneficial effects: The present invention provides an antioxidant composition based on Gastrodia elata as an effective ingredient, and the antioxidant effect of the antioxidant composition is excellent. The antioxidant composition can well cover the special smell of Gastrodia elata by adding auxiliary materials of a specific ratio, and obtain a Gastrodia elata original juice beverage, which has a uniform milky white color, coordinated components, and has a mixed fragrance of lemon and mint, refreshing in the mouth, suitable sour and sweet, not heavy, good stability, and good sensory quality. At the same time, the content of gastrodin in the beverage is 4.46 mg / 100g, and gastrodin has a good sedative and hypnotic effect, and can relieve neurasthenia, insomnia, and headache symptoms. Therefore, the beverage of the present invention can be used as a functional food to meet the healthy diet concept of contemporary people pursuing antioxidant and improving sleep, and has great market potential.

[0019] Obviously, according to the above contents of the present invention, in accordance with common technical knowledge and customary means in the art, without departing from the above basic technical ideas of the present invention, other various forms of modification, replacement or change may be made.

[0020] The above contents of the present invention are further described in detail below through specific implementation methods in the form of examples. However, this should not be understood as the scope of the above subject matter of the present invention being limited to the following examples. All technologies realized based on the above contents of the present invention belong to the scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the standard curve of gastrodin.

[0022] Figure 2 These are the DPPH free radical elimination rate results of the effective ingredients in each group of Gastrodia elata juice beverage. DETAILED DESCRIPTION

[0023] The raw materials and equipment used in the present invention are all known products, which are obtained by purchasing commercially available products.

[0024] The main raw materials and reagents are as follows: Fresh Gastrodia elata was provided by Chongqing Yufeng Wutianma Group Co., Ltd.; lemon juice was purchased from Sichuan Zhimeng Agricultural Development Co., Ltd. White sugar, menthol, 75% ethanol, carrageenan, xanthan gum, and carboxymethyl cellulose (CMC) were all food grade. Gastrodin standard, content ≥98%, HPLC grade, Sichuan Zhixin Instrument Co., Ltd.; 50% methanol, Tiandi Reagent Co., Ltd., USA.

[0025] In the present invention, 75% ethanol is an ethanol aqueous solution with a volume percentage of 75%; and 50% methanol is a methanol aqueous solution with a volume percentage of 50%.

[0026] Example 1: Preparation of Gastrodia elata juice beverage of the present invention 1. Formula of raw and auxiliary materials: According to mass percentage: Gastrodia elata puree 23.16%, purified water 67.94%, white sugar 6.02%, lemon juice 2.32%, menthol aqueous solution 0.31%, compound stabilizer 0.25%.

[0027] Preparation method of Gastrodia elata puree: wash fresh Gastrodia elata, add purified water in a mass ratio of 1:1, beat into slurry with a beater, and filter with a 300-mesh filter cloth to obtain Gastrodia elata puree.

[0028] Preparation method of menthol aqueous solution: weigh 0.0015g of menthol, dissolve it in 100mL of food-grade 75% ethanol, heat to evaporate the ethanol, and obtain menthol aqueous solution (the concentration of menthol aqueous solution is 0.06mg / mL).

[0029] The compound stabilizer is composed of carrageenan, xanthan gum and CMC mixed in a mass ratio of 10:3:4.

[0030] 2. Preparation method: (1) Weighing: weigh each raw material and auxiliary material according to the stated mass percentage; (2) Mixing: Mix the Gastrodia elata puree, lemon juice, white sugar, purified water, and menthol aqueous solution, then add the compound stabilizer, fully dissolve it, and mix it evenly to obtain the material of the Gastrodia elata juice beverage; (3) Homogenization: The material of the Gastrodia elata juice beverage obtained in step (2) is heated to 60° C. and immediately homogenized at a homogenization pressure of 20 MPa to obtain the Gastrodia elata juice beverage; (4) Sterilization filling: The beverage homogenized in step (3) is quickly canned and sterilized by heating in a water bath. The sterilization conditions are: water bath temperature 100°C, sterilization time 30 minutes.

[0031] The beneficial effects of the present invention are demonstrated below through specific test examples.

[0032] Test Example 1: Quality test of the Gastrodia elata juice beverage of the present invention The quality of the Gastrodia elata juice beverage prepared according to the method of Example 1 was tested.

[0033] (1) Determination of microbial indicators of Gastrodia elata juice beverage Microbiological indicators are implemented according to the methods in GB 7101-2022 "National Food Safety Standard Beverages".

[0034] (2) Determination of gastrodin in Gastrodia elata juice beverage Preparation of gastrodin reference solution: Weigh 10 mg of gastrodin standard, add a small amount of 50% methanol to dissolve, and dilute to 100 mL with 50% methanol. Shake well and let stand to prepare a gastrodin concentration of 0.1 mg / mL reference solution. Take 0 mL, 2 mL, 4 mL, 6 mL, 8 mL, and 10 mL of the reference solution in a 25 mL colorimetric tube, dilute to 25 mL with 50% methanol, mix well and let stand for 15 min. Then use a quartz colorimetric dish to place the sample at a wavelength of 221 nm and measure its absorbance. With gastrodin concentration as the horizontal axis and absorbance as the vertical axis, draw a gastrodin standard curve and obtain the regression equation. The results are as follows: Figure 1 shown.

[0035] In addition, 1 mL of Gastrodia elata juice beverage sample was taken into a 25 mL colorimetric tube, and the absorbance of the sample was determined according to the above method. The gastrodin content (C) in the sample was calculated according to the regression equation, and then substituted into formula (1) to calculate the gastrodin content (R) in the beverage sample.

[0036] R=CV1 / V2 (1) Wherein, C is the concentration of gastrodin calculated by the regression equation; V1 is the volume of the colorimetric tube (25 mL), mL; V2 is the volume of the sample absorbed when measuring the absorbance (1 mL), mL; and the unit of R is mg / mL.

[0037] (3) Results The Gastrodia elata juice beverage prepared in Example 1 of the present invention had a total colony count (MPN / 100 mL) of 4, a mold count (CFU / mL) of 4, and a yeast count (CFU / mL) of 4. No Escherichia coli and pathogenic bacteria were detected, which met the standards of GB 7101-2022 "National Food Safety Standard Beverages".

[0038] The content of gastrodin in the Gastrodia elata juice beverage prepared in Example 1 of the present invention is 4.46 mg / 100g.

[0039] Test Example 2: Screening of the raw material formula of the Gastrodia elata juice beverage of the present invention 1. Raw material formula According to the preparation method described in Example 1, only the raw material formula of the Gastrodia elata original juice beverage was changed as shown in Table 1 to prepare the Gastrodia elata original juice beverage.

[0040] Table 1. Raw material formula of Gastrodia elata juice beverage of the present invention 2. Sensory evaluation method Before the tasting, the samples were randomly numbered, and the designer recorded the correspondence between the samples and the numbers, and the tasters were kept confidential. The experiment invited 10 students majoring in food to form a tasting team, and they were evaluated and given corresponding scores according to the sensory evaluation standards for Gastrodia elata original juice beverages (shown in Table 2). During the tasting, they were not allowed to communicate with each other and affect others. After each tasting, they had to rinse their mouths with water before tasting the next sample. The sensory evaluation results are shown in Table 3.

[0041] Table 2. Sensory evaluation standards for Gastrodia elata juice beverage Table 3. Sensory evaluation results From the above test results, it can be seen that the sensory evaluation result of the Gastrodia elata juice beverage prepared by the 14th group of raw material formula is the best. The Gastrodia elata juice beverage prepared by it is uniform in milky white color, the components are coordinated, and it has a mixed aroma of lemon and mint. It is refreshing in the mouth, with appropriate sweet and sour taste, not too heavy, and has good stability. It can also better cover up the special smell of Gastrodia elata and improve the sensory properties of the product.

[0042] Therefore, the optimal raw material formula for preparing the Gastrodia elata juice beverage in this application is: 23.16% Gastrodia elata puree, 67.94% purified water, 6.02% white sugar, 2.32% lemon juice, 0.31% menthol aqueous solution, and 0.25% compound stabilizer.

[0043] The above optimal raw material formula was used to prepare a Gastrodia elata juice beverage according to the method described in Example 1, and the microbial indexes of the Gastrodia elata juice beverage were tested according to the method described in Test Example 1. The results are shown in Table 4.

[0044] Table 4. Microbial and pollutant indicators of the Gastrodia elata juice beverage of the present invention Test Example 3: Detection of the DPPH-scavenging ability of the Gastrodia elata juice beverage of the present invention The DPPH scavenging ability was used to evaluate the antioxidant capacity of the samples.

[0045] 1. Materials and Reagents DPPH (Shanghai En Chemical Technology Co., Ltd.); fresh Gastrodia elata (Chongqing Yufeng Wu Gastrodia elata Group Co., Ltd.); lemon juice (Sichuan Zhimeng Agricultural Development Co., Ltd.); white sugar, menthol, 75% ethanol, carrageenan, xanthan gum, and CMC are all food grade.

[0046] 2. Experimental and control groups The effective ingredients in Gastrodia elata juice beverage include Gastrodia elata puree, lemon juice and menthol.

[0047] According to the formula of Gastrodia elata original juice beverage, five compositions are set, and the weight proportion of raw materials of each composition is as follows: Experimental group 1: 23.16 parts of Gastrodia elata puree, 2.32 parts of lemon juice, and 0.31 parts of menthol aqueous solution (total 25.79 parts); Experimental group 2: 20 parts of Gastrodia elata puree, 5.5 parts of lemon juice, and 0.21 parts of menthol aqueous solution (total 25.71 parts); Control group 1: 26 parts of Gastrodia elata puree, 1 part of lemon juice, 0.41 parts of menthol aqueous solution (total 27.41 parts); Control group 2: 27 parts of Gastrodia elata puree, 0.5 parts of lemon juice, 0.31 parts of menthol aqueous solution (total 27.81 parts); Control group 3: 19 parts of Gastrodia elata puree, 7 parts of lemon juice, 0.31 parts of menthol aqueous solution (total 26.31 parts).

[0048] The preparation method of Gastrodia elata puree and menthol aqueous solution is the same as that in Example 1.

[0049] 3. Determination of DPPH free radical scavenging ability After mixing the above five groups of raw materials according to the weight ratio, they were prepared into six sample solutions with concentrations of 300μg / mL, 500μg / mL, 1000μg / mL, 1500μg / mL, 2000μg / mL, and 3000μg / mL respectively with deionized water. Take 3mL of sample solution and add it to 3mL of 0.25 mmol / L DPPH anhydrous ethanol solution, shake well, react for 30min at room temperature and in the dark, and measure the absorbance at 517nm. 3mL of anhydrous ethanol and 3mL of sample solution were mixed as the control group, and 3mL of 0.25 mmol / L DPPH anhydrous ethanol solution and 3mL of deionized water were mixed as the blank control group.

[0050] The calculation method of DPPH free radical scavenging rate is shown in formula (2).

[0051] DPPH free radical scavenging rate (%) = [1-(A1-A2) / A0] × 100 (2) Where: A1 is the absorbance of the mixed solution of 3 mL sample solution + 3 mL DPPH anhydrous ethanol solution; A2 is the absorbance of 3 mL sample solution + 3 mL anhydrous ethanol mixed solution (control group); A0 is the absorbance of the mixed solution of 3 mL deionized water + 3 mL DPPH anhydrous ethanol solution (blank control group).

[0052] The DPPH free radical elimination rates of the five solutions (experimental group 1, experimental group 2, control group 1, control group 2 and control group 3) with the same total drug dosage at different concentrations were measured and calculated. The results are as follows Figure 2 shown.

[0053] 4. Analysis of DPPH free radical scavenging ability Depend on Figure 2 It can be seen that experimental group 1, experimental group 2, control group 1, control group 2 and control group 3 have a certain scavenging rate for DPPH free radicals, indicating that the five solutions all have a certain antioxidant activity. At the same time, the DPPH free radical scavenging rate of the experimental group is better than that of the control group.

[0054] Specifically, within the concentration range of 300 μg / ml-3000 μg / ml, at the same concentration, the DPPH radical scavenging rate of experimental group 1 was significantly better than that of control group 1 and control group 3, and there was a statistical difference; the DPPH radical scavenging rate of experimental group 1 was better than that of control group 2, and there was a statistical difference at a concentration of 3000 μg / ml; the DPPH radical scavenging rate of experimental group 2 was better than that of control group 1 and control group 2, and significantly better than that of control group 3 (with a statistical difference). This shows that the antioxidant capacity of the experimental group of the present invention in scavenging DPPH radicals is better than that of the control group.

[0055] In summary, the present invention provides an antioxidant composition based on Gastrodia elata as an effective ingredient, and the antioxidant effect of the antioxidant composition is excellent. The antioxidant composition can well cover the special smell of Gastrodia elata by adding auxiliary materials of a specific ratio, and obtain a Gastrodia elata original juice beverage, which is uniform in color and milky white, coordinated in various components, and has a mixed fragrance of lemon and mint, refreshing in the mouth, suitable sour and sweet, not heavy, good stability, and good sensory quality. At the same time, the content of gastrodin in the beverage is 4.46 mg / 100g, and gastrodin has a good sedative and hypnotic effect, and can relieve neurasthenia, insomnia, and headache symptoms. Therefore, the beverage of the present invention can be used as a functional food to meet the healthy diet concept of contemporary people pursuing antioxidant and improving sleep, and has great market potential.

Claims

1. An antioxidant composition, characterized in that: The invention is composed of the following components in weight ratio: 20-24 parts of gastrodia elata puree, 2-6 parts of lemon juice and 0.2-0.4 parts of menthol aqueous solution.

2. The antioxidant composition according to claim 1, characterized in that: The invention is composed of the following components in weight ratio: 20-23.16 parts of gastrodia elata puree, 2.32-5.5 parts of lemon juice and 0.21-0.31 parts of menthol aqueous solution.

3. The antioxidant composition according to claim 1 or 2, characterized in that: The preparation method of the Gastrodia elata puree comprises the following steps: mixing fresh Gastrodia elata with water, beating into a slurry, and passing through a 300-500 mesh sieve to obtain; And / or, the concentration of the menthol aqueous solution is 0.01-0.1 mg / mL.

4. The antioxidant composition according to claim 3, characterized in that: The mass ratio of the fresh Gastrodia elata to water is 1:1; And / or, the concentration of the menthol aqueous solution is 0.06 mg / mL.

5. Use of the antioxidant composition according to any one of claims 1 to 4 in the preparation of functional foods or health foods for antioxidant and / or sleep-improving effects, or use of the antioxidant composition in the preparation of medicaments for antioxidant and / or sleep-improving effects.

6. A functional food or health food, characterized in that: The antioxidant composition is prepared by taking the antioxidant composition described in any one of claims 1 to 4 as a raw material and adding auxiliary materials acceptable to functional foods or health foods.

7. The functional food or health food according to claim 6, characterized in that: It is a beverage prepared from the following raw materials and auxiliary materials in the following mass percentages: 20~24% of Gastrodia elata puree, 2~6% of lemon juice, 0.2~0.4% of menthol aqueous solution, 6~7% of white sugar, 0.1~0.5% of compound stabilizer, and the balance is water.

8. The functional food or health food according to claim 7, characterized in that: It is a beverage prepared from the following raw materials and auxiliary materials in the following mass percentages: Gastrodia elata puree 20~23.16%, lemon juice 2.32~5.5%, menthol aqueous solution 0.21~0.31%, white sugar 6.02%, compound stabilizer 0.25%, and the balance is water.

9. The functional food or health food according to claim 7 or 8, characterized in that: The compound stabilizer is composed of carrageenan, xanthan gum and CMC mixed in a mass ratio of 10:3:

4.

10. The method for preparing the functional food or health food according to any one of claims 7 to 9, characterized in that: It includes the following steps: 1) Weigh the raw and auxiliary materials according to the mass percentage; 2) Mix the Gastrodia elata puree, lemon juice, menthol aqueous solution, white sugar and water, then add the compound stabilizer and fully dissolve it to obtain a mixed material; 3) The mixed material obtained in step 2) is heated and homogenized to obtain a beverage.

Images