Concentrated fresh bamboo juice as well as preparation method and application thereof

Abstract

The invention belongs to the field of traditional Chinese medicine preparation, and particularly relates to concentrated fresh bamboo juice and a preparation method and application thereof. The preparation method comprises the steps of fresh bamboo pretreatment and light regulation and control activation. Performing low-temperature constant-pressure gradient leaching; and carrying out molecular distillation coupling impurity removal and concentration, and carrying out sterile filling and storage. According to the method, the bamboo physiological metabolism is regulated and controlled through specific light quality, the target component content is actively increased, and the limitation of seasons and natural states is broken through.

Description

Technical Field

[0001] The invention belongs to the field of traditional Chinese medicine preparation, and particularly relates to concentrated fresh bamboo sap, a preparation method and application thereof. Background Art

[0002] Fresh bamboo sap, also known as bamboo sap water or bamboo sap oil, is the liquid naturally released from the fresh stems of the grass plant after heating, or a concentrated product obtained through further processing. It is cold in nature and sweet in flavor, and has the effects of clearing heat and resolving phlegm, relieving cough and asthma, and calming nerves and improving mental function. It is a commonly used ingredient in traditional Chinese medicine and folk medicine, and is also widely used in food and health supplements.

[0003] Traditional preparation methods have many drawbacks. Existing methods (especially those involving heating) inevitably damage heat-sensitive active ingredients, resulting in reduced biological activity of the product. High-temperature treatment causes the escape of volatile aromatic substances and may produce a burnt or cooked smell, which masks or destroys the original fresh taste of bamboo juice. Traditional extraction and concentration methods are difficult to effectively remove large molecular impurities, pigments and possible odorous substances, affecting the appearance, taste and stability of the product. Traditional burning and natural extraction are inefficient; the efficiency improvement of improved methods is limited or brings new problems.

[0004] Therefore, developing a preparation method that can maximize the retention of heat-sensitive active ingredients and natural flavor of fresh bamboo sap, efficiently remove impurities to improve product purity, enhance production efficiency and controllability, and solve the problem of secondary thermal damage in the concentration process is of urgent need and great significance for improving the product quality, efficacy value and market competitiveness of concentrated fresh bamboo sap. Summary of the Invention

[0005] To solve the above problems, the present invention provides a method for preparing concentrated fresh bamboo sap, comprising the following steps:

[0006] (1) Selection and pretreatment of fresh bamboo materials: Select healthy bamboo stalks of a specific variety with vigorous growth and bamboo age of 1 to 2 years and cut them into fresh bamboo segments; place the cut fresh bamboo segments in a controlled light culture room and irradiate them with a specific wavelength LED light source for 6 to 12 hours; clean the surface of the bamboo segments with sterile water high-pressure spray; place the cleaned bamboo segments in a sealed container and introduce a mist containing low concentration, complex cellulase and pectinase into the container for 1 to 2 hours;

[0007] (2) Low-temperature constant-pressure gradient leaching: The pretreated bamboo segments are fixed vertically in a leaching tank, and pre-cooled sterile deionized water or ultrapure water is injected into the tank as the initial medium; the leaching tank is sealed and leaching is carried out under the conditions of 4-15°C and 0.05-0.2MPa; the leached liquid is filtered through a sterile filter membrane at the bottom of the tank and directly collected in a low-temperature sterile storage tank. This filtrate is the primary fresh bamboo sap;

[0008] (3) Low-temperature molecular distillation and concentration: The primary fresh bamboo sap is centrifuged at high speed at 4°C, and the supernatant is distilled and concentrated to obtain concentrated fresh bamboo sap;

[0009] (4) Aseptic filling and storage: The concentrated fresh bamboo juice is immediately cooled to 4°C and filled into a pre-sterilized light-proof container using aseptic cold filling technology and nitrogen-filled for protection.

[0010] Furthermore, the specific bamboo pole variety in step (1) is moso bamboo or pale bamboo.

[0011] Furthermore, the specific wavelength in step (1) is blue light 450-470nm or 630-660nm.

[0012] Furthermore, the high-speed centrifugation condition in step (3) is 15000 rpm for 15 to 20 minutes.

[0013] The present invention also provides concentrated fresh bamboo sap, which is prepared by the above preparation method.

[0014] The present invention also provides application of the concentrated fresh bamboo sap in preparing medicines.

[0015] The present invention has the following beneficial effects:

[0016] This technology fundamentally solves the core problem of traditional methods that destroy active ingredients and introduce odors. Through strict low-temperature control throughout the process (the core process temperature does not exceed 50°C), the retention rate of heat-sensitive active ingredients such as phenolic acids and flavonoids has been significantly improved (over 85%, much higher than traditional processes), and the unique fresh and refreshing fragrance of bamboo sap has been completely retained. At the same time, the innovative molecular distillation technology not only achieves efficient concentration, but also simultaneously and deeply removes large molecular impurities such as proteins and polysaccharide colloids, making the product clear and transparent with excellent stability. More importantly, the burnt smell and potential toxic substances (such as polycyclic aromatic hydrocarbons) produced by traditional burning or steaming processes are completely eliminated, ensuring the natural flavor and food safety of the product. DETAILED DESCRIPTION

[0017] Various exemplary embodiments of the present invention are now described in detail. Unless otherwise specified, the methods in the examples are conventional methods. Unless otherwise specified, the reagents used are conventional commercially available reagents or reagents prepared using conventional methods. This detailed description should not be considered a limitation of the present invention, but rather should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0018] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0019] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0020] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0021] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0022] Example 1 Preparation process of concentrated fresh bamboo sap

[0023] Step 1: Fresh bamboo pretreatment and light-regulated activation

[0024] Raw material preparation

[0025] Select healthy bamboo stalks of 1-2 years old of Phyllostachys pubescens or Phyllostachys nigra with a diameter of 8-12 cm.

[0026] After harvesting in the early morning, the bamboo was cut into 1.2m long segments and the surface was sprayed with slightly acidic electrolyzed water with a pH of 6.0 to remove sediment and microorganisms.

[0027] Light control processing

[0028] Place the bamboo segments vertically in an LED light incubator. Light source parameters:

[0029] Blue light wavelength: 460nm, intensity 80μmol / m 2 / s

[0030] Red light wavelength: 660nm, intensity 100μmol / m 2 / s

[0031] Light exposure time: 10 hours (constant temperature 25°C, humidity 85%), to activate the secondary metabolic pathway of bamboo.

[0032] Controlled enzymatic hydrolysis

[0033] Transfer the bamboo segments to a closed atomization chamber and spray the compound enzyme atomization solution (containing per liter of water):

[0034] Cellulase (from Trichoderma reesei): 0.03g

[0035] Hemicellulase: 0.02g

[0036] Pectinase: 0.01g

[0037] The temperature in the chamber was controlled at 38°C and the humidity at 95% for 1.5 hours to gently degrade the cell wall structure.

[0038] Step 2: Low temperature constant pressure gradient leaching

[0039] Equipment preparation

[0040] Use 316L stainless steel constant pressure extraction tank (pressure resistance 0.5MPa), built-in porous bamboo frame, connected to the low temperature circulation system (accuracy ±0.5℃).

[0041] Leaching process

[0042] The bamboo segments were fixed vertically and filled with 4°C sterile deionized water (liquid level 10 cm).

[0043] Start gradient pressure control. The pressure control parameters are shown in Table 1.

[0044] Table 1 Pressure control parameters

[0045]

[0046] The leachate was collected through a 0.22 μm PTFE filter membrane at the bottom of the tank and stored in a sterile tank at 4°C.

[0047] Step 3: Molecular distillation coupled with impurity removal and concentration

[0048] Primary purification

[0049] The eluate was centrifuged at 4°C at high speed (12,000 rpm, 20 min) to remove suspended particles.

[0050] Low temperature molecular distillation

[0051] Equipment: Wiped film short-path molecular distiller (evaporation area 0.5m 2 , condensation distance 10cm).

[0052] The key parameters are shown in Table 2.

[0053] Table 2 Key parameters

[0054]

[0055] Process monitoring:

[0056] The light component (concentrated bamboo juice) was collected in a -10℃ cold trap, and the specific gravity was ≥1.25 (measured at 20℃).

[0057] The heavy components (large molecular impurities) are discharged separately.

[0058] Step 5: Aseptic filling and storage

[0059] Terminal Processing

[0060] The concentrate was filtered through a 0.22 μm sterile filter and cooled to 4°C.

[0061] Filling conditions

[0062] Environment: ISO Class 5 clean room (operated under a Class 100 laminar flow hood).

[0063] Container: Brown borosilicate glass bottle (pre-sterilized at 180°C for 2 h).

[0064] Nitrogen-filled seal: headspace oxygen content ≤ 0.5%.

[0065] Storage requirements

[0066] Store at 4℃ away from light. Shelf life is 18 months.

[0067] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing concentrated fresh bamboo sap, characterized in that: The following steps are involved: (1) Selection and pretreatment of fresh bamboo materials: Select healthy bamboo stalks of a specific variety with vigorous growth and bamboo age of 1 to 2 years and cut them into fresh bamboo segments; place the cut fresh bamboo segments in a controlled light culture room and irradiate them with a specific wavelength LED light source for 6 to 12 hours; clean the surface of the bamboo segments with sterile water high-pressure spray; place the cleaned bamboo segments in a sealed container and introduce a mist containing low concentration, complex cellulase and pectinase into the container for 1 to 2 hours; (2) Low-temperature constant-pressure gradient leaching: The pretreated bamboo segments are fixed vertically in a leaching tank, and pre-cooled sterile deionized water or ultrapure water is injected into the tank as the initial medium; the leaching tank is sealed and leaching is carried out under the conditions of 4-15°C and 0.05-0.2MPa; the leached liquid is filtered through a sterile filter membrane at the bottom of the tank and directly collected in a low-temperature sterile storage tank. This filtrate is the primary fresh bamboo sap; (3) Low-temperature molecular distillation and concentration: The primary fresh bamboo sap is centrifuged at high speed at 4°C, and the supernatant is distilled and concentrated to obtain concentrated fresh bamboo sap; (4) Aseptic filling and storage: The concentrated fresh bamboo juice is immediately cooled to 4°C and filled into a pre-sterilized light-proof container using aseptic cold filling technology and protected with nitrogen.

2. The method according to claim 1, characterized in that The specific bamboo pole variety in step (1) is moso bamboo or pale bamboo.

3. The method according to claim 1, characterized in that The specific wavelength in step (1) is blue light 450-470nm or 630-660nm.

4. The method according to claim 1, wherein The high-speed centrifugation condition in step (3) is 15000 rpm for 15 to 20 minutes.

5. A concentrated fresh bamboo sap, characterized in that: Prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the concentrated fresh bamboo sap as claimed in claim 5 in preparing medicines.

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