CN107022465A - The method that lichee OPC suppresses AGEs in aging beer - Google Patents

Abstract

The invention relates to a method for inhibiting AGEs of litchi proanthocyanidins in aging beer. The fresh beer is treated with an ultrasonic cleaning machine to defoam, so as to avoid the volume error between samples and the measurement error of fluorescence measurement; the preparation is safe and reliable without any toxicity, and Litchi proanthocyanidin solution with anti-oxidation properties; added to the beer that has been defoamed and sealed; put it in an incubator at 50°C to accelerate its aging, avoid long-term slow aging at room temperature, and prolong the shelf life of beer; test AGEs content. The invention has remarkable effect on aged beer, the AGEs content of the aged beer is 216-705 μg/kg, and the inhibition rate is 48.33%-6.94%; the invention has no poison, is safe and reliable, and has the functions of anti-oxidation and the like.

Description

The method of litchi proanthocyanidins inhibiting AGEs in aged beer

technical field

The invention belongs to the field of food science and technology, and in particular relates to an application method of litchi proanthocyanidins inhibiting AGEs in aging beer.

Background technique

Advanced Glycation End Products (AGEs) are composed of reducing sugar carbonyls and free amino groups of macromolecular substances such as amino acids or proteins, lipids or nucleic acids, undergoing condensation, rearrangement, cleavage, A group of stable end products produced after oxidative modification. A large number of studies have shown that AGEs are closely related to various chronic diseases such as diabetes, atherosclerosis, and senile dementia. Therefore, finding AGEs inhibitors has important research significance. Aminoguanidine (AG) is a widely studied AGEs formation inhibitor, but AG has relatively large side effects on the human body, such as causing gastrointestinal dysfunction, destroying lung function, and causing vasculitis.

As a kind of flavonoids, procyanidins (PCs) are natural dietary supplements with strong antioxidant activity and free radical scavenging ability. Litchi is a subtropical fruit, native to southern China, mainly cultivated in Guangdong, Guangxi, Fujian, Taiwan and other places, and together with banana, pineapple and longan, it is called the four major fruits of southern China. The previous research of the research group showed that in addition to the delicious flesh, the pericarp of litchi also has great development value because it is rich in polyphenolic compounds such as proanthocyanidins, anthocyanins, and flavonoids. The main biological activities include anti-oxidation, antibacterial, blood lipid, and uric acid Wait.

For the aging beer, when the excitation wavelength is 370nm and the emission wavelength is 440nm, the detected AGEs content is 705μg/kg, which is high, which affects the nutrition, health care and safety of beer, and affects the shelf life. Therefore, it is necessary to study a method that can effectively reduce the content of AGEs in aged beer.

Contents of the invention

The object of the present invention is aimed at above-mentioned present situation, aims to provide a kind of AGEs that can reduce beer storage process because of aging, this method has promoted the nutritional health care and safety of beer, can prolong the lychee proanthocyanidins of the shelf life of beer at the same time Methods of inhibiting AGEs in beer.

The realization mode of the object of the present invention is, the method that litchi proanthocyanidins suppresses AGEs in aging beer, concrete steps are:

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.02-0.5mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 2 to 8 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370nm and an emission wavelength of 440nm.

The present invention adds lychee proanthocyanidin solution to the fresh beer, and the lychee proanthocyanidin has no poison, is safe and reliable, and has the functions of anti-oxidation and the like; measurement error; add lychee proanthocyanidin solution to fresh beer and then seal it, put it in an incubator at 50°C to accelerate its aging, which can simulate the long-term slow aging of beer with inhibitors at room temperature, and is used to extend the shelf life of beer Expect.

The invention has remarkable effect on aged beer, the AGEs content of the aged beer is 216-705 μg/kg, and the inhibition rate is 48.33%-6.94%; the invention has no poison, is safe and reliable, and has the functions of anti-oxidation and the like.

detailed description

The present invention treats fresh beer with an ultrasonic cleaning machine for defoaming, preferably completely without foam; prepares a litchi proanthocyanidin solution without any toxicity, safety and reliability, and has antioxidant properties; adds it to the beer that has been defoamed, and seals it; Accelerate its aging in an incubator at 50°C, avoid long-term slow aging at room temperature, so as to prolong the shelf life of beer; measure the content of AGEs. The present invention adds lychee proanthocyanidin solution to the fresh beer, and the lychee proanthocyanidin has no poison, is safe and reliable, and has anti-oxidation and other effects; Measurement error: Add litchi proanthocyanidin solution to fresh beer and then seal it, put it in an incubator at 50°C, measure the content of AGEs at the excitation wavelength of 370nm and emission wavelength of 440nm.

The lychee proanthocyanidins have a purity of more than 99%. The litchi proanthocyanidins are separated and extracted with ethanol as an extraction solvent through AB-8 macroporous resin.

The present invention is described in detail below with specific examples.

Example 1

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.5 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 2 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 216 μg/kg.

Example 2

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 25°C;

2) Prepare 0.5 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 5 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 367 μg/kg.

Example 3

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 25°C;

2) Prepare 0.5 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 8 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 517 μg/kg.

Example 4

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.2 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 2 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 338 μg/kg.

Example 5

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.2 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 5 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 435 μg/kg.

Example 6

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.2 mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 8 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 589 μg/kg.

Example 7

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.02mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 2 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 389 μg/kg.

Example 8

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.02mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 5 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 537 μg/kg.

Example 9

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

2) Prepare 0.02mg/ml litchi proanthocyanidin solution;

3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal;

4) Put the sealed beer in step 3) into an incubator at 50°C for 8 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 705 μg/kg.

For embodiments 1, 4, and 7, the applicant has done a control test without adding litchi proanthocyanidin solution, which is as follows:

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

4) Put the defoamed beer in step 1) into an incubator at 50°C for 2 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 418 μg/kg.

Embodiment 2, 5, 8 the applicant has done the control experiment that does not add litchi proanthocyanidin solution, specifically as follows:

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

4) Put the de-soaked beer in step 1) into an incubator at 50°C for 5 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, and the content of AGEs is 586 μg/kg.

Embodiment 3, 6, 9 the applicant has done the control experiment that does not add litchi proanthocyanidin solution, specifically as follows:

1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C;

4) Put the defoamed beer in step 1) into an incubator at 50°C for 8 days;

5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370 nm and an emission wavelength of 440 nm, wherein the content of AGEs is 761 μg/kg.

The AGEs content of embodiment 1,2,3,4,5,6,7,8,9 is compared with the AGEs content of control group, embodiment 1,2,3,4,5,6,7,8,9 The inhibition rates were 48.33%, 37.37%, 32.06%, 19.14%, 25.77%, 22.60%, 6.94%, 8.36%, 7.36%. This shows that litchi proanthocyanidins solution can effectively inhibit the AGEs content in aged beer, especially when the concentration of litchi proanthocyanidins solution is 0.5 mg/ml, it has the best inhibitory effect on AGEs in aged beer after standing for 2 days.

Claims (3)

1. the method that litchi proanthocyanidins suppresses AGEs in aging beer, is characterized in that; Concrete steps are as follows: 1) Take fresh beer, use an ultrasonic cleaning machine to eliminate the bubbles of the beer, and control the water temperature at 20°C; 2) Prepare 0.02-0.5mg/ml litchi proanthocyanidin solution; 3) Add the lychee proanthocyanidin solution prepared in step 2) into the beer treated in step 1), mix well, and seal; 4) Put the sealed beer in step 3) into an incubator at 50°C for 2 to 8 days; 5) Measure the content of AGEs in the beer placed in step 4) at an excitation wavelength of 370nm and an emission wavelength of 440nm. 2. The application method of litchi proanthocyanidins inhibiting AGEs in aged beer according to claim 1, characterized in that: litchi proanthocyanidins have a purity of ≥99%. 3. according to the method for litchi proanthocyanidins in aging beer described in claim 1, it is characterized in that; Described litchi proanthocyanidins is to be extraction solvent with ethanol, separates and extracts the proanthocyanidins in litchi bark through AB-8 macroporous resin .