CN102697039A - Preparation method of Maca active extracts - Google Patents

Abstract

The present invention proposes a preparation method of Maca active extract, first pretreating Maca fresh root or dry root, then treating with a preheated mixed solvent, percolating twice, adding additives to the concentrated solution, and then freeze-drying. That is, the active extract of Maca is obtained. The method of the invention is simple and easy to operate; fully and comprehensively concentrates the nutritional components and active substances of Maca, prevents enzymolysis of the active substances, and effectively prevents the loss and destruction of the nutritional components and active components. The obtained product can be eaten immediately, and can also be used as a raw material to make health food such as tablets and capsules, or added to various foods as an additive for application.

Description

A kind of preparation method of Maca active extract

technical field

The invention relates to a preparation method of nutritional health food, in particular to a preparation method of Maca active extract, which belongs to the technical field of biological extract preparation.

Background technique

Maca is a cruciferous plant native to the high-altitude areas of the Andes Mountains in South America. As early as 3800 BC in the pre-Inca period, the ancient Indian indigenous people had grown Maca as a staple food. In 1843, Maca was discovered and recorded by Western scholars for the first time. In 1961, after the biologist Chacon published his work on Maca, it attracted the attention of various countries. At present, Maca, as a nutritional supplement, has been promoted to all parts of the world, and its research and development and production are in the ascendant.

The bulbous root of Maca is rich in sugar, starch, protein and fiber, and also rich in lipids. Its amino acid composition is rich in essential amino acids. Among its mineral nutrients, it is particularly noteworthy that it is rich in iodine, iron and zinc. .

Maca has unique physiological activities, such as improving fertility and enhancing sexual ability, cardiovascular and cerebrovascular activities, anti-tumor activities and chemical protection activities, and promoting metabolic balance. These physiological activities are attributed to Maca's rich essential amino acids and its unique secondary metabolites, such as Maca amide and Macaene, glucosinolates and their decomposition products isothiocyanates, and imidazoles with symmetrical structures. Alkali, and volatile oil, etc.

my country is also very concerned about Maca as a new resource plant. In 2001, Academician Xiao Peigen wrote an article introducing Maca, calling it "a health food that attracts worldwide attention". In 2002, the Ministry of Health of my country officially approved Maca to enter China. In the same year, Lijiang, Yunnan, my country began to introduce Maca plantation; later, Yunnan Huize, Tibet Linzhi, Xinjiang Taxkorgan and other places also introduced Maca plantation and achieved success. my country has become the first country outside Peru to successfully introduce Maca.

At the same time, many scholars and units in our country have carried out more and more in-depth research and development on Peruvian and domestic Maca, and published a series of papers and patents. Professor Yu Longjiang of Huazhong University of Science and Technology related to the separation research of Maca active ingredients and the process patent of Maca root extract; Mr. Yang Yongwu of Yunnan Green Hengxin successfully planted Maca in a large area in Lijiang, Yunnan and developed the patents of Maca, Maca wine and other products ; The method of carboxymethylation of Maca polysaccharide developed by Shanghai University of Engineering Technology; Mr. Zhu Xiaoxi's patent on the successful cultivation of Maca in the high-altitude arid area of Taxkorgan; and the analysis and separation of domestic Maca nutrients and active substances by the inventors, etc. In May 2011, the Ministry of Health of my country officially included Maca in the National New Resource Food List, which will further promote the process of Maca industrialization in my country.

Under the above-mentioned background, the inventor etc. carried out the industrialization process development to the Maca product on the basis of Maca research work for several years, and the Maca product entering the market is mainly Maca dry tablet, dry powder or former powder tablet at present, technical content It is relatively low, and due to the extensive process, some active ingredients are damaged or lost, which affects the health care performance of the product.

Contents of the invention

The present invention aims at the current Maca products such as Maca, Maca powder, etc., which have low technical content, extensive process, and affect activity; Maca wine, etc. cannot fully maintain nutrition and active ingredients, etc., and propose a preparation of Maca active extract method.

The present invention is realized through the following technical solutions: a preparation method of Maca active extract, through the following steps:

(1) Wash the maca raw material and dry it, then add the preheated solvent according to the solid-to-liquid ratio of 1:1, then crush the mixed material and let it stand for 24 hours;

(2) Add solvent to the mixed material obtained in step (1) until the mixed material is completely submerged, then percolate, and supplement the solvent at the same time. When the outflowing percolation liquid reaches 8 to 10 times the volume of the mixed material, stop replenishing the liquid and leave it in place. Solid material;

(3) Concentrate the percolate obtained in step (2) under reduced pressure at 50°C to 1/5-1/3 of the volume, and then perform centrifugal filtration to obtain concentrated solution I;

(4) Then add solvent to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and replenish the solvent at the same time. When the outflowing percolation liquid reaches 8 to 10 times the volume of the solid material, stop rehydration ; Then repeat step (3) to obtain concentrated solution II;

(5) Combine the concentrated liquids I and II obtained in steps (3) and (4), then add additives accounting for 1-10% of the mass of Maca raw materials, then fully stir and dissolve, and freeze-dry to obtain Maca active extraction thing.

The Maca raw material in the step (1) is the fresh root or dried root of Maca.

The solvent in the steps (1), (2) and (4) is a mixture of edible grade organic solvent and water in any proportion.

The food-grade organic solvent is food-grade acetone, food-grade ethanol or food-grade isopropanol.

The preheating temperature of the solvent in the step (1) is 50-80°C.

The additive in the step (5) is one or two of gum arabic, rowan seed gum, maltodextrin, β-cyclodextrin, and hydroxymethyl cyclodextrin.

The present invention has the following effects and advantages: the method of the present invention is simple and easy to operate; the Maca extract obtained through the method of the present invention fully and comprehensively concentrates the nutritional components and active substances of Maca, and uses a non-toxic mixed solvent Pretreatment of maca prevents enzymatic hydrolysis of active nutrients; low-temperature concentration and freeze-drying, as well as the addition of polymer additives, effectively prevent the loss and destruction of nutrients and active ingredients, and the resulting products can be eaten immediately or used as raw materials It can be made into tablets, capsules and other health foods, or added to various foods as additives.

specific embodiment

The present invention will be further described below by embodiment.

Example 1

(1) Wash 1kg of fresh Maca root with clean water to remove impurities such as soil, then dry it, then add 1000mL of a mixture of food grade ethanol preheated to 70°C and water at a volume ratio of 8:2 according to the solid-to-liquid ratio of 1:1 , then crush the mixture and let it stand for 24 hours;

(2) Add a mixture of edible grade ethanol and water in a volume ratio of 8:2 to the mixed material obtained in step (1) until the mixed material is completely submerged, and then percolate, and supplement the solvent at the same time. When the outflowing percolate reaches the mixed material When the volume is 8 times of the volume, stop the rehydration and retain the solid material;

(3) Concentrate the percolation solution obtained in step (2) in a water bath at 50°C under reduced pressure to 1/4 of the volume, and then perform centrifugal filtration to obtain 2000 mL of concentrated solution I;

(4) Add a mixture of edible grade ethanol and water in a volume ratio of 3:7 to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and supplement the solvent at the same time. When the outflow percolation liquid reaches When the volume of the solid is 8 times, stop replenishing liquid; then repeat step (3) to obtain 2000mL concentrated solution II;

(5) Combine the concentrates I and II obtained in steps (3) and (4), then add 20g of β-cyclodextrin accounting for 2% of the mass of Maca raw material, and then fully stir and dissolve in a water bath at 50°C, then pass through - Freeze-dry at 40°C to obtain 107g of light brown yellow Maca active extract (loose dry powder).

Example 2

(1) Wash 1kg of fresh Maca root and dry it, then add food-grade ethanol preheated to 70°C and water at a ratio of 7:3 according to the solid-to-liquid ratio of 1:1, then crush the mixture and let it stand 24 hours;

(2) Add edible grade ethanol and water to the mixed material obtained in step (1) according to the mixture of 7:3 until the mixed material is completely submerged, and then percolate, and supplement the solvent at the same time. When the volume doubles, stop rehydration and retain the solid material;

(3) Concentrate the percolation solution obtained in step (2) in a water bath at 50°C under reduced pressure to 1/3 of the volume, and then perform centrifugal filtration to obtain 1000 mL of concentrated solution I;

(4) Add food-grade ethanol and water to the solid material obtained in step (2) at a ratio of 0.1:9.9 until the solid material is completely submerged, and then carry out secondary percolation, and at the same time replenish the solvent. When the outflow percolation liquid reaches the solid material When the volume is 10 times of the volume, stop the fluid supplementation; then repeat step (3) to obtain 2000mL concentrated solution II;

(5) Combine the concentrates I and II obtained in steps (3) and (4), then add 10g of gum arabic and 10g of maltodextrin, which account for 2% of the mass of maca raw materials, and then fully stir and dissolve, then freeze at -40°C After drying, 115 g of light brown yellow maca active extract (loose dry powder) was obtained.

Example 3

(1) Wash 1kg of Maca dry root and dry it, then add food-grade isopropanol and water, which are preheated to 80°C, into an equal volume mixture according to the solid-to-liquid ratio of 1:1, then crush the mixed material, and let it stand set for 24 hours;

(2) Add food-grade isopropanol and water to the mixed material obtained in step (1) in an equal volume until the mixed material is completely submerged, then percolate, and supplement the solvent at the same time. When the volume reaches 10 times, stop rehydration and keep the solid material;

(3) Concentrate the percolation solution obtained in step (2) in a water bath at 50°C under reduced pressure to 1/3 of the volume, and then perform centrifugal filtration to obtain 2500 mL of concentrated solution I;

(4) Add a mixture of edible grade isopropanol and water in any proportion to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and supplement the solvent at the same time. When the volume is 9 times that of the material, stop replenishing liquid; then repeat step (3) to obtain 2000mL concentrated solution II;

(5) Combine the concentrates I and II obtained in steps (3) and (4), then add 40g of hydroxymethylcyclodextrin accounting for 4% of the mass of Maca raw material, and then fully stir and dissolve in a water bath at 50°C, then pass through Freeze-dry at -40°C to obtain 285g of brown-yellow Maca active extract (loose dry powder).

Example 4

(1) Wash 1 kg of fresh Maca root and dry it, then add a mixture of edible grade acetone and water preheated to 50°C with a volume ratio of 2:1 according to the solid-to-liquid ratio of 1:1, and then crush the mixture. Stand for 24 hours;

(2) Add a mixture of edible grade acetone and water in a volume ratio of 2:1 to the mixed material obtained in step (1) until the mixed material is completely submerged, and then percolate, and supplement the solvent at the same time. When the volume is 10 times of the volume, stop the rehydration and keep the solid material;

(3) Concentrate the percolation solution obtained in step (2) under reduced pressure at 50°C to 1/5 of the volume, and then perform centrifugal filtration to obtain 1800 mL of concentrated solution I;

(4) Then add a mixture of edible grade acetone and water in any proportion to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and supplement the solvent at the same time. When the volume is 8 times, stop rehydration; then repeat step (3) to obtain 1500mL concentrated solution II;

(5) Combine the concentrates I and II obtained in steps (3) and (4), then add Rowan Seed Gum which accounts for 1% of the mass of Maca raw material, then fully stir and dissolve, then cool and dry to obtain Maca activity Extract 119g (loose dry powder).

Example 5

(1) Wash 1 kg of Maca dry root and dry it, then add food grade isopropanol preheated to 60°C and water at a volume ratio of 9:1 according to the solid-to-liquid ratio of 1:1, and then crush the mixture material, let stand for 24 hours;

(2) Add a mixture of edible grade isopropanol and water in a volume ratio of 9:1 to the mixed material obtained in step (1) until the mixed material is completely submerged, and then percolate, and supplement the solvent at the same time. When the percolated liquid reaches When the volume of the mixed material is 9 times, stop replenishing the liquid and keep the solid material;

(3) Concentrate the percolation solution obtained in step (2) under reduced pressure at 50°C to 1/3 of the volume, and then perform centrifugal filtration to obtain 3000 mL of concentrated solution I;

(4) Add a mixture of edible grade isopropanol and water in a volume ratio of 1:9 to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and supplement the solvent at the same time. When the liquid reaches 9 times the volume of the solid material, stop replenishing the liquid; then repeat step (3) to obtain 2500mL concentrated solution II;

(5) Combine the concentrates I and II obtained in steps (3) and (4), then add β-cyclodextrin and hydroxymethyl cyclodextrin accounting for 10% of the mass of Maca raw materials, and then fully stir to dissolve, and then pass through Freeze-dry to obtain 254g of Maca active extract (loose dry powder).

Claims (6)

1. a preparation method of Maca active extract, is characterized in that through the following steps: (1) Wash the maca raw material and dry it, then add the preheated solvent according to the solid-to-liquid ratio of 1:1, then crush the mixed material and let it stand for 24 hours; (2) Add solvent to the mixed material obtained in step (1) until the mixed material is completely submerged, then percolate, and supplement the solvent at the same time. When the outflowing percolation liquid reaches 8 to 10 times the volume of the mixed material, stop replenishing the liquid and leave it in place. Solid material; (3) Concentrate the percolate obtained in step (2) under reduced pressure at 50°C to 1/5-1/3 of the volume, and then perform centrifugal filtration to obtain concentrated solution I; (4) Then add solvent to the solid material obtained in step (2) until the solid material is completely submerged, and then carry out secondary percolation, and replenish the solvent at the same time. When the outflowing percolation liquid reaches 8 to 10 times the volume of the solid material, stop rehydration ; Then repeat step (3) to obtain concentrated solution II; (5) Combine the concentrated liquids I and II obtained in steps (3) and (4), then add additives accounting for 1-10% of the mass of Maca raw materials, then fully stir and dissolve, and freeze-dry to obtain Maca active extraction thing. 2. The preparation method of Maca active extract according to claim 1, characterized in that: the Maca raw material in the step (1) is Maca fresh root or dried root. 3. The preparation method of Maca active extract according to claim 1, characterized in that: the solvent in the steps (1), (2) and (4) is a food-grade organic solvent and water in any proportion mixture. 4. the preparation method of Maca active extract according to claim 3 is characterized in that: described edible grade organic solvent is edible grade acetone, edible grade ethanol or edible grade isopropanol. 5. The preparation method of Maca active extract according to claim 1, characterized in that: the preheating temperature of the solvent in the step (1) is 50-80°C. 6. The preparation method of Maca active extract according to claim 1, characterized in that: the additives in the step (5) are gum arabic, Luowanzi gum, maltodextrin, β-cyclodextrin, One or both of hydroxymethylcyclodextrins.