Sesame paste with good oxidation stability and preparation method thereof

Abstract

The invention mainly relates to the technical field of food seasoning sauce processing, in particular to sesame paste with good oxidation stability and a preparation method thereof. Specifically, the invention provides the preparation method of the sesame extract, and the method comprises the following steps: carrying out alcohol extraction on a sesame raw material subjected to oil removal treatment to obtain an alcohol-soluble component, extracting the alcohol-soluble component, and purifying the extracted component to obtain the sesame extract, wherein in the purification step, resin is used for purification, an aqueous solution of alcohol is used for elution, and the volume concentration of the aqueous solution of alcohol is 35-80%. The invention also provides an application of the sesame extract and a sauce containing the sesame extract. The sesame extract can improve the oxidation resistance of the sesame paste, prolong the shelf life and increase the stability.

Description

Technical Field

[0001] The present invention mainly relates to the technical field of food flavor sauce processing, and particularly relates to a sesame paste with good oxidation stability and a preparation method thereof. Background Art

[0002] Sesame, also known as flaxseed and oilseed, belongs to the Pedaliaceae family and the Sesamum genus, and is an annual herb. At present, the main processed products of sesame in China are sesame oil, sesame paste, peeled sesame, roasted sesame, etc. Among them, sesame paste is a food made by grinding sesame after high-temperature roasting. It is a colloidal suspension, mainly composed of a hydrophilic solid suspension suspended in sesame oil. Sesame paste food has health care effects such as antibacterial, regulating blood lipids, stabilizing blood pressure, and protecting the liver. In the Mediterranean, Middle East, and East Asian regions, sesame paste is widely used in various cuisines due to its unique nutty flavor and high nutritional content, and is a popular ingredient. In Central China, North China and other places, unique and delicious foods have been created based on sesame paste, and it can be found in Wuhan's hot dry noodles, cold noodle sheets, and sesame paste hot pots.

[0003] During the circulation process of sesame paste products in the market, the phenomenon of oil-sauce stratification will occur. The longer the time, the more floating oil there will be. The weak colloidal stability of the sauce body accelerates the chemical reaction rate of the system, resulting in a shorter shelf life and lower sales volume of sesame paste. Grinding destroys the internal cell structure of sesame paste, and the fat precipitates and floats up, making the sauce body extremely hard. Sesame paste is a multi-phase dispersion system. After standing for a period of time, the system is in a thermodynamically unstable state. Due to the effects of gravity and Brownian motion, the solid and liquid phase particles in the system continuously move and touch other particles and droplets, and then the system slowly stratifies in the form of gravitational separation, resulting in the phenomenon of oil-sauce separation. The floating oil accelerates the protection of the fat cell membrane, resulting in oxidation and rancidity, which reduces the original flavor, sensory properties, spreadability, and shelf life of the product. Improving the stability of the sauce body is the key technology for expanding the production scale of sesame paste.

[0004] Some domestic scholars have studied to improve the product stability by adding natural antioxidants and emulsifiers. Although the stability of sesame paste has been improved to a certain extent, there are two problems. One is that the added foreign additives do not allow the product name to be labeled as "pure sesame paste"; the other is that it affects the flavor of the product. Summary of the Invention

[0005] In the first aspect of the present invention, a preparation method of a sesame extract is first provided. The method includes the steps of performing alcohol extraction on defatted sesame raw materials to obtain an alcohol-soluble component, extracting the alcohol-soluble component, and purifying the extracted component to obtain the sesame extract; wherein, in the purification step, purification is performed using a resin and elution is performed using an aqueous solution of alcohol, and the volume concentration of the aqueous solution of alcohol is 35-80%.

[0006] In one or more embodiments, the resin is a styrene-type non-polar copolymer resin.

[0007] In one or more embodiments, the volume concentration of the aqueous solution of alcohol is 45% to 75%, 50% to 70%, or 50% to 60%.

[0008] In one or more embodiments, the volume of the aqueous solution of the alcohol is 1 to 10 times, such as 3 to 7 times or 5 to 7 times, the volume of the resin.

[0009] In one or more embodiments, the elution rate is 1 to 5 BV / h or 1 to 3 BV / h.

[0010] In one or more embodiments, the purification further includes concentration and drying. Preferably, the concentration is by vacuum rotary evaporation, and preferably, the drying is by freeze-drying.

[0011] In one or more embodiments, sesame raw materials are extracted with an organic solvent to remove the oil part, and a solid insoluble component that is insoluble in the used organic solvent is obtained; preferably, the organic solvent is n-hexane.

[0012] In one or more embodiments, the number of extraction times is 2 to 4 times.

[0013] In one or more embodiments, the time for each extraction is 1 to 8 hours, such as 2 to 8 h or 2 to 5 h.

[0014] In one or more embodiments, during extraction, the mass of the organic solvent is 1 to 5 times, such as 2 to 4 times, the mass of the sesame raw materials.

[0015] In one or more embodiments, the method further includes a step of drying to remove the residual organic solvent in the solid insoluble component; preferably, the drying temperature is 50 to 80 °C or 60 to 70 °C.

[0016] In one or more embodiments, the alcohol used for extraction is preferably ethanol.

[0017] In one or more embodiments, the volume concentration of alcohol in the alcohol solution used for extraction is 20% to 80%, preferably 70% ± 10%.

[0018] In one or more embodiments, during alcohol extraction, the mass of the alcohol solution is 1 to 5 times, such as 2 to 4 times, the mass of the solid component.

[0019] In one or more embodiments, the extraction is carried out 1 to 3 times.

[0020] In one or more embodiments, the time for each extraction is more than 0.5 h, such as 1 to 8 h or 2 to 5 h.

[0021] In one or more embodiments, after the extraction is completed, the filtrate is concentrated, and the alcohol and water in the filtrate are removed to obtain an alcohol-soluble component.

[0022] In one or more embodiments, before extraction, the alcohol-soluble component is dissolved in water; preferably, the volume ratio of the alcohol-soluble component to water is 1:(1 - 3), such as 1:1.

[0023] In one or more embodiments, extraction is performed with n-butanol, preferably using a 1:1 water-saturated n-butanol solution.

[0024] In one or more embodiments, during the extraction process, ultrasonic waves are applied to promote dissolution.

[0025] In one or more embodiments, the number of extractions is 1 - 5 times, and the extraction time for each extraction is 10 min - 1 h.

[0026] In one or more embodiments, the method further includes concentrating the n-butanol extraction part to obtain an n-butanol layer component.

[0027] In one or more embodiments, after the extraction is completed, the n-butanol layer component is concentrated and dried.

[0028] The second aspect of the present invention provides a sesame extract prepared by the method described in any one of the embodiments herein.

[0029] The third aspect of the present invention provides a method for improving the antioxidant property of sesame paste, which includes adding the sesame extract or its aqueous solution described in any one of the embodiments herein to the sauce used for preparing sesame paste during the preparation process of sesame paste, and the step of preparing sesame paste from the sauce added with the sesame paste extract; wherein, the amount of the added sesame extract is more than 0.5% of the weight of the sauce, preferably 0.5 - 2%, more preferably 1 - 2%.

[0030] In one or more embodiments, the method further includes the step of preparing a sesame extract as described in any one of the embodiments herein.

[0031] The fourth aspect of the present invention provides a sesame paste or a food containing sesame paste, and the sesame paste contains more than 0.5% of the sesame extract described in any one of the embodiments herein based on the weight of the sesame paste, preferably 0.5 - 2%, more preferably 1 - 2%.

[0032] The fifth aspect of the present invention provides the application of the sesame extract described in any one of the embodiments herein in improving the antioxidant property of sesame paste, or the application in preparing a reagent for improving the antioxidant property of sesame paste. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is an oxidation induction time curve. Detailed implementation mode

[0034] In this text, terms such as "comprising", "including", "containing" and similar terms cover the meanings of "consisting essentially of" and "consisting of". For example, when it is disclosed in this text that "A comprises B and C", "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed in this text.

[0035] In this text, unless otherwise specified, the percentage refers to the mass (or weight) percentage, and the ratio refers to the mass (or weight) ratio.

[0036] In this text, the "paste" refers to the part remaining after removing water from conventional sauces. When calculating the content by the mass or weight of the "paste", the mass or weight of the "paste" does not include the mass or weight of the concentrated sesame oil extract and water described in this text; when calculating the content by the mass or weight of the "sauce", the mass or weight of the "sauce" refers to the mass or weight of the whole sauce, that is, the mass or weight of water and the concentrated sesame oil extract is also included.

[0037] In this text, when describing the embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, modifications and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0038] In this text, for the sake of concise description, not all possible combinations of all technical features in each embodiment or example are described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.

[0039] The prior art generally improves the stability of sesame paste by adding natural antioxidants and emulsifiers, and its components are not pure sesame paste, and it affects the product flavor. After in-depth research, the inventor found that adding a specific sesame extract to sesame paste can improve the antioxidant property of sesame paste, extend the shelf life and increase the stability, thereby completing the present invention. In this text, the antioxidant property is tested by the method described in the present invention, and the antioxidant property is characterized by the oxidation induction time. The longer the oxidation induction time, the stronger the antioxidant property.

[0040] The sesame extract described in this text can be an extract of sesame with alcohol or an aqueous solution of alcohol.

[0041] The sesame extract described in this text is prepared by including the following steps: degreasing, extraction, extraction and purification.

[0042] The degreasing step of this application can be implemented by using degreasing methods well-known in the art. For example, organic solvents such as n-hexane can be used to extract sesame raw materials to remove the oil part and obtain a solid insoluble component (solid component) that is insoluble in the used organic solvent. Herein, the sesame raw material can be one or more of sesame seeds, sesame paste, sesame meal, and sesame cake. When using sesame seeds, to improve the extraction efficiency, it is preferred to crush the sesame seeds or make them into sesame paste and then extract with an organic solvent such as n-hexane. In some embodiments, this application uses pure sesame paste as the sesame raw material for organic solvent extraction. It should be understood that the extraction conditions are related to the yield of the extraction product. Therefore, there are no special restrictions on the extraction time and number of times, which can be determined according to the amount of the used organic solvent, the amount of the sesame raw material, and the state of the sesame raw material (such as whether it is sesame seeds or sesame paste). For example, the sesame raw material can be extracted with an organic solvent more than once, such as 2 to 4 times. The extraction time for each time can be greater than 1 h. In some embodiments, the extraction time for each time is 2 to 8 h, such as more than 2 to 5 h. When extracting, the mass of the used organic solvent can be 1 to 5 times that of the sesame raw material, such as 2 to 4 times. After the extraction, the organic solvent remaining in the solid component can be removed by heating and drying, such as hot air drying. The drying temperature can be 50 to 80 °C, preferably 60 to 70 °C.

[0043] In some embodiments, the degreasing step includes steps of extracting with an organic solvent (such as n-hexane), removing the organic solvent layer, and obtaining a solid component. The extraction method can be as described above, and the method for removing the organic solvent remaining in the solid component can include steps such as vacuum rotary evaporation and drying described above.

[0044] The extraction step herein can use an alcohol solution to extract the solid component obtained in the degreasing step to obtain an alcohol-soluble component. The alcohol used for extraction is preferably ethanol. An aqueous solution of alcohol can be used for extraction. Generally, the volume concentration of alcohol in the aqueous solution of alcohol is 20% to 80%, for example, 70% ± 10%. In some embodiments, an ethanol aqueous solution with a volume concentration of 70% to 80% is used for alcohol extraction (extraction). When performing alcohol extraction, the mass of the used extraction solvent (such as the aqueous solution of the alcohol) can be 1 to 5 times that of the solid component, such as 2 to 4 times. It should be understood that the length and number of extraction times are related to the amount of the product obtained by extraction. Therefore, those skilled in the art can select one extraction or more than two extractions and the extraction time for each time according to the actual situation. For example, the extraction time for each time can be more than 0.5 h, such as 1 to 8 h or 2 to 5 h. After the extraction, the filtrate can be concentrated by means such as vacuum rotary evaporation to remove the alcohol and water in the filtrate and obtain an alcohol-soluble component.

[0045] In the extraction step of the present invention, the alcohol-soluble component obtained from the extraction step can be first dissolved in water, and then extracted with n-butanol. The volume ratio of the alcohol-soluble component to water can be 1:(1-3), such as 1:1. To prevent emulsification during the extraction process, a 1:1 water-saturated n-butanol solution can be used. During the extraction process, ultrasound can be applied. It should be understood that the purpose of ultrasound is to promote dissolution. Therefore, those skilled in the art can select the conditions of ultrasound according to the actual situation. The exemplary ultrasound time can be 10-60 min. It should be understood that the number of extractions and the length of time are related to the amount of the product obtained by extraction. Therefore, those skilled in the art can select the appropriate number of extractions and time according to the actual situation. For example, the number of extractions can be 1-5 times, and the time for each extraction can be 10 min-1 h. The n-butanol extraction part can be concentrated to obtain the n-butanol layer component. After the extraction is completed, it can be concentrated by, for example, rotary evaporation, and rotary evaporation can be carried out under vacuum conditions. After rotary evaporation, the component can be further dried, such as by freeze-drying.

[0046] In the purification step of the present invention, the n-butanol layer component can be first dissolved in water, and the sesame extract described in the present invention can be obtained by resin separation and purification. The mass of the water used can be 5-15 times, such as 10-15 times, the mass of the n-butanol component to be dissolved. During the dissolution process, ultrasound can be applied. It should be understood that the purpose of ultrasound is to promote dissolution. Therefore, those skilled in the art can select the conditions of ultrasound according to the actual situation. The exemplary ultrasound time can be 10-60 min. The resin used in the present invention can be a non-polar resin commonly used in the art with a wide applicable range, and such resins have a strong adsorption capacity for non-polar or weakly polar organic compounds. Exemplary non-polar resins include the commonly used D-type non-polar resins in the art, preferably styrene-type non-polar copolymer resins (such as D101 macroporous resin). During the elution process, an alcohol solution is used for elution, and preferably an ethanol aqueous solution is used for elution. More preferably, the volume concentration of the alcohol solution (usually an aqueous solution of ethanol) used can be 35%-80%, such as 45%-75%, 50%-70% or 50%-60%. The volume of the alcohol solution used for elution can be 1-10 times, preferably 3-7 times or 5-7 times the volume of the resin. The elution rate can be 1-5 BV / h, preferably 1-3 BV / h. During the elution process, the eluate is collected, concentrated and dried, and the sesame extract of the present application can be obtained. Concentration can be vacuum rotary evaporation concentration, and drying can be freeze-drying. The present invention can be implemented by using conventional vacuum rotary evaporation concentration and freeze-drying processes.

[0047] Thus, in some embodiments, the present invention provides a sesame extract, the components of which are substantially the same as those of the sesame extract prepared by the preparation method of the sesame extract described in any one of the embodiments herein. "Substantially the same" as described herein means that among the components contained in the sesame extract, the components accounting for more than 10%, preferably more than 20%, more preferably more than 30% of the total weight of the sesame extract are completely the same.

[0048] An aqueous solution of the sesame extract can be formulated as needed. Generally, the sesame extract can be added to pure water and treated under ultrasonic conditions of 30 - 40 °C and 50 - 200 Hz until completely dissolved, thereby preparing an aqueous solution of the sesame extract. There is no special limitation on the content of the sesame extract in the aqueous solution.

[0049] The sesame extract of the present invention can improve the antioxidant property of sesame paste. Thus, in some embodiments, the present invention provides the application of the sesame extract described in any one of the embodiments herein in enhancing the antioxidant stability of sesame paste, or in the application of preparing a sauce with enhanced antioxidant property; the sauce contains at least sesame paste, and preferably, the sauce is sesame paste.

[0050] In some embodiments, the present invention provides a sauce with enhanced antioxidant property.

[0051] In the sesame paste with enhanced antioxidant property according to the present invention, calculated based on the mass of the sesame paste, the content of the sesame extract is ≥ 0.5%, and in some embodiments, the content is 0.5% - 2% or 1% - 2%. In some embodiments, the present invention provides a sauce containing the sesame extract described in the present invention; wherein, the mass of the sesame extract is at least 0.5% of the mass of the sauce, such as 0.5% - 2% or 1% - 2%. Preferably, the oxidation induction time of the sauce is greater than 18 h, preferably greater than 18.6 h.

[0052] In some embodiments, the present invention provides a method for preparing a sauce or a method for enhancing the antioxidant property of a sauce. During the preparation of the sauce, the sesame extract or its aqueous solution described in any of the embodiments herein can be directly added to the semi-finished sauce or the finished sauce, and the sauce is prepared from the semi-finished sauce added with the sesame extract or its aqueous solution, and the sauce has enhanced antioxidant property. Alternatively, the sesame extract or its aqueous solution can be added to the prepared product sauce and stirred evenly to prepare a sauce with enhanced antioxidant property. The finished sauce or semi-finished sauce can be prepared by methods well-known in the art. For example, when the sauce is sesame paste, the preparation method of sesame paste includes the steps of screening sesame, washing with water, drying, and grinding. For other sauces, their preparation methods may not be similar to that of sesame paste, but the sesame extract described in any of the embodiments herein can also be added (usually added to the prepared semi-finished sauce) in appropriate preparation steps.

[0053] Therefore, in some embodiments, the method for preparing a sauce or the method for enhancing the antioxidant property of a sauce described herein further includes the step of preparing a semi-finished or finished sauce.

[0054] In some embodiments, the method for preparing a sauce or the method for enhancing the antioxidant property of a sauce described herein may further include the step of preparing the sesame extract or its aqueous solution by the method described in any of the previous embodiments.

[0055] In some embodiments, the present invention further provides a mixed sauce, which contains the above-mentioned sauce with enhanced antioxidant property.

[0056] The present invention further provides a food, which contains the above-mentioned sauce or is prepared from the above-mentioned sauce. Preferably, the sesame paste contains 0.5% by weight of the sesame extract described in any of the embodiments herein, preferably 0.5 - 2%, more preferably 1 - 2%.

[0057] The present invention has the following beneficial effects:

[0058] The present invention uses the substances in the sesame paste itself to be added back to the sesame paste, thereby improving the antioxidant property of the sesame paste, extending the shelf life, and increasing the stability.

[0059] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and not intended to limit the scope of the present invention. In the examples and comparative examples, the methods and reagents used in the examples are conventional methods and reagents in the art unless otherwise specified. In this article, the detection method of oxidation property uses a Mikrolab Oxipres oil oxidation stability analyzer and operates according to the instrument operation manual: Weigh 5.00 g of sesame paste, place it in a special glass bottle, and set the temperature parameter to 100 °C.

[0060] Material

[0061] Sesame paste: sourced from self-made sesame paste or pure sesame paste retailed on the market;

[0062] Macroporous resin: D101 type macroporous resin, sourced from Sinopharm Chemical Reagent Co., Ltd.

[0063] Preparation Example 1

[0064] Degreasing: Weigh 200 g of commercially available sesame paste, and then extract it twice at room temperature with n-hexane (material-liquid ratio 1:2), with each extraction lasting 4 h. The residue remaining after extraction with n-hexane is dried with hot air at 65 °C to remove the residual solvent, obtaining a solid component.

[0065] Extraction: The solid component is extracted three times at room temperature with 75% ethanol (material-liquid ratio 1:3), with each extraction lasting 4 h. The filtrates are combined and concentrated by vacuum rotary evaporation to obtain an alcohol-soluble component.

[0066] Extraction: The alcohol-soluble component is dissolved in water (material-liquid ratio 1:1), and then extracted three times with a 1:1 water-saturated n-butanol solution (1:1 deionized water ultrasonicated for 10 min, taking the upper layer with a separating funnel). The n-butanol extraction parts are combined, concentrated by vacuum rotary evaporation, and freeze-dried to obtain an n-butanol layer component.

[0067] Purification: The n-butanol layer component is dissolved in water (1:13), ultrasonicated for 20 min to dissolve, and then all transferred to a chromatography column. Then, it is eluted with 95% edible ethanol respectively, with an elution speed of 2 BV / h and an elution volume of 750 mL (5 times the resin volume). The eluate is collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain an extract eluted with 95% ethanol.

[0068] Preparation Example 2

[0069] Degreasing: According to the steps of Preparation Example 1

[0070] Extraction: According to the steps of Preparation Example 1

[0071] Extraction: According to the steps of Preparation Example 1

[0072] Purification: The n-butanol layer component is dissolved in water (1:13), ultrasonicated for 20 min to dissolve, and then all transferred to a chromatography column. Then, it is eluted with 75% edible ethanol respectively, with an elution speed of 2 BV / h and an elution volume of 750 mL (5 times the resin volume). The eluate is collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain an extract eluted with 75% ethanol.

[0073] Preparation Example 3

[0074] Degreasing: According to the steps of Preparation Example 1

[0075] Extraction: According to the steps of Preparation Example 1

[0076] Extraction: Follow the steps of Preparation Example 1

[0077] Purification: The n-butanol layer components are dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 70% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume is 750 mL (5 times the resin volume). The eluate is collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 70% ethanol.

[0078] Preparation Example 4

[0079] Degreasing: Follow the steps of Preparation Example 1

[0080] Extraction: Follow the steps of Preparation Example 1

[0081] Extraction: Follow the steps of Preparation Example 1

[0082] Purification: The n-butanol layer components are dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 60% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume is 750 mL (5 times the resin volume). The eluate is collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 60% ethanol.

[0083] Preparation Example 5

[0084] Degreasing: Follow the steps of Preparation Example 1

[0085] Extraction: Follow the steps of Preparation Example 1

[0086] Extraction: Follow the steps of Preparation Example 1

[0087] Purification: The n-butanol layer components are dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 50% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume is 750 mL (5 times the resin volume). The eluate is collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 50% ethanol.

[0088] Preparation Example 6

[0089] Degreasing: Follow the steps of Preparation Example 1

[0090] Extraction: Follow the steps of Preparation Example 1

[0091] Extraction: Follow the steps of Preparation Example 1

[0092] Purification: The n-butanol layer components were dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 45% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume was 750 mL (5 times the resin volume). The eluate was collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 45% ethanol.

[0093] Preparation Example 7

[0094] Degreasing: According to the steps of Preparation Example 1

[0095] Extraction: According to the steps of Preparation Example 1

[0096] Extraction: According to the steps of Preparation Example 1

[0097] Purification: The n-butanol layer components were dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 35% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume was 750 mL (5 times the resin volume). The eluate was collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 35% ethanol.

[0098] Preparation Example 8

[0099] Degreasing: According to the steps of Preparation Example 1

[0100] Extraction: According to the steps of Preparation Example 1

[0101] Extraction: According to the steps of Preparation Example 1

[0102] Purification: The n-butanol layer components were dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with 30% edible ethanol respectively at an elution rate of 2 BV / h, and the eluate volume was 750 mL (5 times the resin volume). The eluate was collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 30% ethanol.

[0103] Preparation Example 9

[0104] Degreasing: According to the steps of Preparation Example 1

[0105] Extraction: According to the steps of Preparation Example 1

[0106] Extraction: According to the steps of Preparation Example 1

[0107] Purification: The n-butanol layer components were dissolved in water (1:13), sonicated for 20 min for dissolution, then all transferred to a chromatography column, and then eluted with water respectively at an elution rate of 2 BV / h, and the eluate volume was 750 mL (5 times the resin volume). The eluate was collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with water.

[0108] Preparation Example 10

[0109] Degreasing: Follow the steps of Preparation Example 1

[0110] Extraction: Follow the steps of Preparation Example 1

[0111] Extraction: Follow the steps of Preparation Example 1

[0112] Purification: The components in the n-butanol layer were dissolved in water (1:13), sonicated for 20 min to dissolve, then all transferred to a chromatography column, and then eluted with 80% edible ethanol at an elution rate of 2 BV / h, and the eluate volume was 750 mL (5 times the resin volume). The eluate was collected, concentrated by vacuum rotary evaporation, and freeze-dried to obtain the extract eluted with 80% edible ethanol.

[0113] Example 1

[0114] 0.05 g of the extract obtained by eluting with 50% ethanol prepared in Preparation Example 5 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 1.

[0115] Example 2

[0116] 0.1 g of the extract obtained by eluting with 50% ethanol prepared in Preparation Example 5 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 2.

[0117] Example 3

[0118] 0.2 g of the extract obtained by eluting with 50% ethanol prepared in Preparation Example 5 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 3.

[0119] Example 4

[0120] 0.2 g of the extract obtained by eluting with 75% ethanol prepared in Preparation Example 2 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 4.

[0121] Example 5

[0122] 0.2 g of the extract obtained by eluting with 60% ethanol prepared in Preparation Example 4 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 5.

[0123] Example 6

[0124] 0.2 g of the extract obtained by eluting with 70% ethanol prepared in Preparation Example 3 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 6.

[0125] Example 7

[0126] 0.2 g of the extract obtained by eluting with 45% ethanol prepared in Preparation Example 6 was added to 10 g of sesame paste and stirred evenly to obtain Sesame Paste 11.

[0127] Example 8

[0128] Add 0.2 g of the extract obtained by eluting with 35% ethanol prepared in Preparation Example 7 to 10 g of sesame paste, and stir evenly to obtain sesame paste 12.

[0129] Example 9

[0130] Add 0.2 g of the extract obtained by eluting with 80% ethanol prepared in Preparation Example 10 to 10 g of sesame paste, and stir evenly to obtain sesame paste 13.

[0131] Comparative Example 1

[0132] Do not add extract to 10 g of sesame paste, and stir evenly to obtain sesame paste 7.

[0133] Comparative Example 2

[0134] Add 0.2 g of the extract obtained by eluting the aqueous layer prepared in Preparation Example 9 to 10 g of sesame paste, and stir evenly to obtain sesame paste 8.

[0135] Comparative Example 3

[0136] Add 0.2 g of the extract obtained by eluting with 30% ethanol prepared in Preparation Example 8 to 10 g of sesame paste, and stir evenly to obtain sesame paste 9.

[0137] Comparative Example 4

[0138] Add 0.2 g of the extract obtained by eluting with 95% ethanol prepared in Preparation Example 1 to 10 g of sesame paste, and stir evenly to obtain sesame paste 10.

[0139] Table 1 Detection results of sesame paste

[0140]

[0141]

[0142] Note: " / " indicates not added.

[0143] The results are as Figure 1 shown in Table 1. After adding the extract obtained by rotary evaporation of the 50% ethanol eluate to the sesame paste, when the addition ratio is 0.5%, 1%, and 2%, the oxidation induction time of the sesame paste is significantly increased (the increase rate is 6% - 44.7%). In particular, the oxidation induction time of the sesame paste with an addition amount of 2% increases from 17.9 h to 25.9 h. For the 30% ethanol eluate and the 95% ethanol eluate, although the addition amount reaches 2%, compared with Comparative Example 1 without adding the ethanol eluate, the oxidation induction time is reduced instead.

Claims

1. A method for preparing sesame extract, characterized in that, The method includes the steps of subjecting defatted sesame raw materials to alcohol extraction to obtain an alcohol-soluble component, extracting the alcohol-soluble component, and purifying the extracted component to obtain the sesame extract; wherein, in the purification step, purification is carried out using a resin and elution is carried out using an aqueous solution of alcohol, and the volume concentration of the aqueous solution of alcohol is 35-80%.

2. The preparation method according to claim 1, characterized in that, The purification step has one or more of the following characteristics: The resin is a styrene-type non-polar copolymer resin; The volume concentration of the aqueous solution of alcohol is 45%-75%, 50%-70% or 50%-60%; The volume of the aqueous solution of alcohol is 1-10 times the volume of the resin, such as 3-7 times or 5-7 times; The elution rate is 1-5 BV / h or 1-3 BV / h; The purification further includes concentration and drying. Preferably, the concentration is vacuum rotary evaporation concentration, and preferably, the drying is freeze drying.

3. The preparation method according to any one of claims 1 to 2, characterized in that, The defatting treatment includes one or more of the following characteristics: The sesame raw materials are extracted with an organic solvent to remove the oil part and obtain a solid insoluble component insoluble in the used organic solvent; preferably, the organic solvent is n-hexane; The number of extraction times is 2-4 times; The extraction time for each time is 1-8 hours, such as 2-8 h or 2-5 h; During extraction, the mass of the organic solvent is 1-5 times the mass of the sesame raw materials, such as 2-4 times; The method further includes the step of drying to remove the residual organic solvent in the solid insoluble component; preferably, the drying temperature is 50-80°C or 60-70°C.

4. The preparation method according to any one of claims 1 to 3, characterized in that, The alcohol extraction includes one or more of the following characteristics: The alcohol used for extraction is preferably ethanol; The volume concentration of alcohol in the alcohol solution for extraction is 20%-80%, preferably 70%±10%; During alcohol extraction, the mass of the alcohol solution is 1-5 times the mass of the solid component, such as 2-4 times; The extraction is carried out 1-3 times; The extraction time for each time is more than 0.5 h, such as 1-8 h or 2-5 h; After the extraction is completed, the filtrate is concentrated to remove the alcohol and water in the filtrate to obtain the alcohol-soluble component.

5. The preparation method according to any one of claims 1 to 4, characterized in that, The extraction includes one or more of the following characteristics: Before extraction, the alcohol-soluble component is dissolved in water; preferably, the volume ratio of the alcohol-soluble component to water is 1:(1-3), such as 1:1; Extraction is carried out using n-butanol, preferably using a 1:1 water-saturated n-butanol solution; During the extraction process, ultrasonic waves are applied to promote dissolution; The number of extraction times is 1-5 times, and the extraction time for each time is 10 min-1 h; The method further includes concentrating the n-butanol extraction part to obtain the n-butanol layer component; The method further includes, after the extraction is completed, concentrating and drying the n-butanol layer component.

6. A sesame extract prepared by the method according to any one of claims 1-5.

7. Method for improving the antioxidant property of sesame paste, characterized in that, The method includes the step of adding the sesame extract according to claim 6 or its aqueous solution to the sauce for preparing sesame paste during the preparation of sesame paste, and preparing sesame paste from the sauce added with the sesame paste extract; wherein, the amount of the added sesame extract is more than 0.5% of the weight of the sauce, preferably 0.5-2%, more preferably 1-2%.

8. The method according to claim 7, wherein The method further includes the step of preparing the sesame extract according to any one of claims 1-5.

9. A sesame paste or a food containing sesame paste, characterized in that, The sesame paste contains the sesame extract as described in claim 6 in an amount of 0.5% or more, preferably 0.5-2%, more preferably 1-2% by weight of the sesame paste.

10. Use of the sesame extract as described in claim 6 in enhancing the antioxidant property of sesame paste, or use in preparing a reagent for enhancing the antioxidant property of sesame paste.

Images