阅读说明：本技术 一种迷迭香提取物的制备方法及其在肉质保鲜中的应用 (Preparation method of rosemary extract and application of rosemary extract in meat quality preservation ) 是由 尹修权 彭孝雄 雷勇 张远志 于 2020-04-22 设计创作，主要内容包括：本发明属于提取物制备技术领域,以提高鲜肉抗氧化性能的天然抗氧化剂为目标导向,首先提供了一种迷迭香提取物的制备方法,相对于现有技术,首先是选用减压动态立体式搅拌萃取,该萃取技术能实现单一提取溶剂的萃取主要抗氧化成分(鼠尾草酸)收率最大化,从而一次性得到抗氧化有效成分鼠尾草酸含量达到作为鲜肉抗氧化性能的标准的目的,在此基础上,在提取后续步骤中仅仅增加了浓缩、结晶、干燥步骤得到堆密度高的迷迭香提取物,从而提高迷迭香提取物在肉类中的分散性和均匀度,以达到最大程度发挥迷迭香提取物的抗氧化性能的目的。利用本发明上述方法得到的迷迭香提取物作为肉类抗氧化剂,可以显著提高肉类的抗氧化效果。(The invention belongs to the technical field of extract preparation, aims to improve the oxidation resistance of fresh meat and aims to provide a preparation method of a rosemary extract, and compared with the prior art, the preparation method firstly selects reduced-pressure dynamic three-dimensional stirring extraction, and the extraction technology can realize the maximization of the yield of the main antioxidant component (carnosic acid) extracted by a single extraction solvent, so that the aim of obtaining the antioxidant effective component (carnosic acid) with the content reaching the oxidation resistance standard of the fresh meat at one time is fulfilled. The rosemary extract obtained by the method of the invention is used as a meat antioxidant, and the antioxidant effect of meat can be obviously improved.)

1. A preparation method of rosemary extract is characterized by comprising the following steps:

s1, extracting with alcohol, concentrating, separating, and drying to obtain semi-finished rosemary extract;

s2, dynamic three-dimensional stirring extraction: mixing the dried semi-finished product of the rosemary extract with an extraction solvent, and performing dynamic three-dimensional stirring extraction, wherein the feeding ratio of the semi-finished product of the rosemary extract to the extraction solvent is 1: 10-20; extracting for 2-3 times at the temperature of 40-50 ℃; combining the extraction liquid after each extraction;

s3, concentration and crystallization: concentrating the combined extract liquid of S2, standing to separate out crystals;

s4, drying: and filtering to obtain crystals, and then drying the crystals by hot air at the temperature of 45-50 ℃ for 8-12 h to obtain carnosic acid crystals, namely the rosemary extract.

2. A method of preparing rosemary extract according to claim 1, further comprising the step of micronizing the carnosic acid crystals at low temperature.

3. A method of preparing rosemary extract according to claim 2, wherein the extraction in step S2 is performed in a liquid circulation mode under a vacuum negative pressure of-0.02 to 0.04.

4. The method for preparing rosemary extract according to claim 2, wherein the concentration operation of step S3 is: vacuum concentrating the extract liquid to 20-30% of the total volume of the extract liquid, and then concentrating at 40-42 ℃.

5. An antioxidant comprising the rosemary extract obtained by the method of any one of claims 1 to 4.

6. The antioxidant as defined in claim 5, further comprising an adjuvant to enhance the antioxidant properties of rosemary extract.

7. The antioxidant according to claim 6, wherein the adjuvant is tea polyphenol, and the mass ratio of rosemary extract to tea polyphenol is 5: 1.

8. use of the antioxidant of claim 6 to improve the antioxidant properties of meat.

9. Use of the antioxidant of claim 6 to enhance the freshness retaining ability of meat.

10. The use according to claim 8 or 9, wherein an antioxidant is added to the meat in an amount of 50 to 200 ppm.

Technical Field

The invention relates to the technical field of extract preparation, in particular to a preparation method of a rosemary extract and application of the rosemary extract in meat quality preservation.

Background

Rosemary is a rare natural perfume plant, gives off a faint scent in the growing season, and has the effects of clearing away heart-fire and refreshing. Rosemary mainly contains active substances such as strong antioxidant. Carnosic acid, ursolic acid and rosmarinic acid are three main antioxidant active substances in rosemary plants and are widely used in foods, medicines, daily chemicals, spices and seasonings. Rosemary antioxidant is currently known as a natural antioxidant having the highest antioxidant effect and safety, and the natural antioxidant is widely used in developed countries such as europe and the united states, and is also gradually applied to various fields in recent years in China.

There are three traditional methods for preserving meat: one is to adopt low-temperature refrigeration for freezing and fresh-keeping, but frozen meat is not delicious enough because of moisture loss and fiber coarsening; the second is heating treatment, which plays the role of bacteriostasis and enzyme deactivation, but the method also changes the meat flavor and the preservation time is not long enough; in addition, the novel method is characterized in that preservative preservatives such as organic acids and salts and chemical preservatives are added, the meat quality is affected even if the preservation time is long, even if the chemical preservatives are eaten for a long time, the chemical preservatives are harmful to human bodies, and the three preservation methods have the defects of different degrees; the prior art lacks a natural antioxidant meat preservative which is safe, durable and easy to apply.

Disclosure of Invention

The present invention is directed to the above problems of the prior art, and the primary object of the present invention is to provide a method for preparing rosemary extract.

The second object of the present invention is to provide rosemary extract obtained by the above method.

The third purpose of the invention is to provide the application of the rosemary extract.

The fourth object of the present invention is to provide a natural antioxidant containing the rosemary extract.

The fifth purpose of the invention is to provide the application of the natural antioxidant in improving the antioxidation performance/meat fresh-keeping capacity of meat.

The purpose of the invention is realized by the following technical scheme:

a method for preparing herba Rosmarini officinalis extract comprises the following steps:

s1, extracting with alcohol, concentrating, separating, and drying to obtain semi-finished rosemary extract;

s2, dynamic three-dimensional stirring extraction: mixing the dried semi-finished product of the rosemary extract with an extraction solvent, and performing dynamic three-dimensional stirring extraction, wherein the feeding ratio of the semi-finished product of the rosemary extract to the extraction solvent is 1: 10-20; extracting for 2-3 times at the temperature of 40-50 ℃; combining the extraction liquid after each extraction;

s3, concentration and crystallization: concentrating the combined extract liquid of S2, standing to separate out crystals;

s4, drying: and filtering to obtain crystals, and then drying the crystals by hot air at the temperature of 45-50 ℃ for 8-12 h to obtain carnosic acid crystals, namely the rosemary extract.

The invention aims at preparing the extract preparation method suitable for improving the oxidation resistance (fresh-keeping capacity) of fresh meat, readjusts the extraction preparation method of rosemary, mostly seeks to obtain higher yield or content of active ingredients of rosemary in the conventional method for extracting rosemary in the prior art (for example, the active ingredient of the rosemary extract is carnosic acid, and the content of the carnosic acid finally obtained by the conventional extraction preparation methods is basically about 90 percent, even more than 90 percent), however, the invention is mainly used for extracting rosemary for improving the oxidation resistance of meat, and does not seek to obtain the carnosic acid with high content; in order to improve the extraction efficiency and obtain higher carnosic acid content, the invention adopts dynamic three-dimensional stirring extraction which is mainly carried out in a spiral stirrer, and the spiral stirrer is different from a common blade stirrer, not only can stir the periphery, but also can roll the whole material up and down, thereby improving the extraction efficiency and reducing the consumption of an extraction solvent; the extraction conditions defined by the invention can ensure that the yield of the main antioxidant component (carnosic acid) extracted by a single extraction solvent is maximized; in addition, the inventor finds, through application experimental research, that the strength of the oxidation resistance of the rosemary extract in meat is related to the bulk density (also called as bulk density) of the rosemary extract, and within a certain range, the bulk density of the rosemary extract is in positive correlation with the exertion of the oxidation resistance of the rosemary extract in meat (it can be understood that the bulk density of the rosemary extract is good, and the dispersibility and uniformity of the rosemary extract in meat are related, so that the interaction between the rosemary extract and the meat is tighter, and the purpose of exerting the oxidation resistance of the rosemary extract to the maximum extent is achieved); in order to facilitate industrial production and application, to control the bulk density of the rosemary extract, rosemary crystals need to be obtained in the rosemary extraction process, the particle size of the crystals is controlled in the crystallization process, and meanwhile, the type of crystal formation (massive crystals need to be obtained instead of needle-shaped crystals) is controlled, so that the rosemary extract with high bulk density is ensured to be obtained; through research, the bulk density of the rosemary extract is influenced by the following processes: (1) concentration and crystallization: firstly, controlling the concentration condition of the extraction liquid, namely concentrating the extraction liquid to 20-30% of the total volume of the extraction liquid, then concentrating at a certain temperature to prepare for precipitation of crystals, and standing the concentrated extraction liquid at normal temperature for a period of time to generate crystals; (2) and (3) drying: the crystallized crystals need to be subjected to a proper drying process, so that the bulk density of the final product is high, and the product has good fluidity, and the hot air drying method is adopted, so that the bulk density of the finally obtained rosemary extract reaches 0.6-0.8, and the method is convenient to apply to meat preservation.

Preferably, the preparation method of rosemary extract of the present invention further comprises the step of performing low temperature ultrafine pulverization on carnosic acid crystals; the superfine grinding can further improve the bulk density of the rosemary extract, thereby being beneficial to subsequent mixing and application in meat quality preservation, and the low temperature can prevent the temperature rise in the grinding process from damaging the components with oxidation resistance in the product.

Preferably, in the preparation method of rosemary extract of the present invention, the extraction solvent of step S2 is petroleum ether, and the effective extraction of carnosic acid, which is an effective component of rosemary, can be achieved by using a single solvent and then combining with dynamic three-dimensional stirring extraction.

Preferably, in the preparation method of rosemary extract according to the present invention, the extraction in step S2 is performed in a liquid circulation manner under a vacuum negative pressure of-0.02 to 0.04, so that the extraction efficiency of carnosic acid in rosemary can be further improved.

Preferably, in the method for preparing rosemary extract according to the present invention, the concentration operation of step S3 is: vacuum concentrating the extract liquid to 20-30% of the total volume of the extract liquid, and then concentrating at 40-42 ℃.

Preferably, in the preparation method of rosemary extract of the present invention, the alcohol extraction operation of step S1 is: extracting a rosemary raw material by using 75-80% ethanol, wherein the material-liquid ratio is 1: 10-12; the extraction temperature is 45-50 ℃, the extraction time is 1.5-2 h, and after 2-3 times of extraction, the extracting solutions are combined.

Preferably, in the method for preparing rosemary extract according to the present invention, the concentration operation of step S1 is: mixing the extracting solutions after alcohol extraction, concentrating in vacuum to volume (100-120L) which is 1.0-1.2 times of the weight of the raw materials, supplementing normal temperature (25-30 ℃) for water cooling, separating out solid semi-finished products in the cooling process, and waiting for solid-liquid separation.

Preferably, in the method for preparing rosemary extract according to the present invention, the separation operation of step S1 is: connecting the concentrated solution (solid-liquid mixture) with food-grade hose, centrifuging, introducing the obtained liquid into a transfer tank, and drying the solid part.

Preferably, in the method for preparing rosemary extract of the present invention, the drying operation of step S1 is: and (3) carrying out vacuum drying on the separated solid semi-finished product, wherein the drying temperature is 45-50 ℃, the drying vacuum degree is-0.085-0.09, and the vacuum drying time is as follows: and drying for 12-16 h to obtain a semi-finished product of the rosemary extract.

Preferably, in the method for preparing rosemary extract of the present invention, the crystallization in step S3 is performed by: and standing for 12-16 h at normal temperature after concentration to precipitate crystals, and then filtering to dry.

Drying in step S4 to obtain crystals with 80-85% carnosic acid content; the use of rosemary extract in this amount as an antioxidant for meat is suitable. Certainly, the content of carnosic acid in the rosemary extract can be increased by multiple times of crystallization, but considering that the rosemary extract is used for meat antioxidants, when the crystallization times are increased and the content of carnosic acid in the rosemary extract is increased, the effect of applying the rosemary extract to meat oxidation resistance is not obviously improved, so that the crystals with the carnosic acid content of 80-85% can be obtained by comprehensive preparation process and processing cost.

The invention also provides an antioxidant, namely the rosemary extract obtained by the preparation method.

Preferably, the antioxidant further comprises an adjuvant for enhancing the antioxidant properties of rosemary extract; the adjuvant may be tea polyphenols, or substances disclosed in the prior art which significantly enhance the antioxidant properties of rosemary extracts (here carnosic acid is the main active ingredient).

Preferably, when the rosemary extract and the tea polyphenol are mixed, the mass ratio of the rosemary extract to the tea polyphenol is 5: 1.

the invention also provides application of the antioxidant in improving the oxidation resistance of meat, and specifically relates to a method for directly adding the final antioxidant into meat by mixing rosemary extract and tea polyphenol and then adding food-grade silicon dioxide for mixing.

The invention also provides the application of the antioxidant in enhancing the fresh-keeping capacity of meat. Specifically, rosemary extract and tea polyphenol are mixed, food-grade silicon dioxide is added for mixing, and the obtained final antioxidant is directly added into meat.

Preferably, the rosemary extract and the tea polyphenol are mixed, and then food-grade silicon dioxide is added for mixing, so that the addition amount of the final antioxidant in meat is 50-200 ppm.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a preparation method of rosemary extract, which aims at improving the oxidation resistance of fresh meat and aims at providing a natural antioxidant for improving the oxidation resistance of fresh meat, and the preparation method firstly selects reduced-pressure dynamic three-dimensional stirring extraction compared with the prior art, and the extraction technology can realize the maximization of the yield of the main antioxidant component (carnosic acid) extracted by a single extraction solvent, so that the aim of obtaining the content of the carnosic acid serving as the antioxidant property of the fresh meat at one time is fulfilled. The rosemary extract obtained by the method of the invention is used as a meat antioxidant, and the antioxidant effect of meat can be obviously improved.

Drawings

FIG. 1 is a graph of the effect of different antioxidants on fresh meat acid value;

FIG. 2 is a graph of the effect of different antioxidants on the peroxide value of fresh meat;

FIG. 3 is a graph showing the effect of cold storage of fresh meat without the addition of antioxidants; wherein the upper graph is refrigerated for 0 h; the lower graph shows refrigeration for 192 h;

FIG. 4 is a graph showing the effect of cold storage of fresh meat with TBHQ; wherein the upper graph is refrigerated for 0 h; the lower graph shows refrigeration for 192 h;

FIG. 5 is a graph showing the effect of refrigerating fresh meat with rosemary antioxidant; wherein the upper graph is refrigerated for 0 h; the lower panel shows refrigeration 192 h.

Detailed Description

In order to make the technical features, objects and effects of the present invention more clearly understood, the following description will be further made by way of specific embodiments and accompanying drawings, and it is to be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.