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Ming Chang Jie Lian Ruijie Liu Qingzhe Jin Xingguo Wang 《International Journal of Food Science & Technology》2014,49(7):1715-1721
Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine (YW), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin (TS) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS, was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics. 相似文献
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Naoki Yuda Miyuki Tanaka Manabu Suzuki Yuzo Asano Hiroshi Ochi Keiji Iwatsuki 《Journal of food science》2012,77(12):H254-H261
Abstract: Polyphenols, retained in black tea wastes following the commercial production of tea beverages, represent an underutilized resource. The purpose of this study was to investigate the potential use of hot‐compressed water (HCW) for the extraction of pancreatic lipase‐inhibiting polyphenols from black tea residues. Black tea residues were treated with HCW at 10 °C intervals, from 100 to 200 °C. The resulting extracts were analyzed using high‐performance liquid chromatography‐mass spectrometry and assayed to determine their inhibitory effect on pancreatic lipase activity in vitro. Four theaflavins (TF), 5 catechins, 2 quercetin glycosides, quinic acid, gallic acid, and caffeine were identified. The total polyphenol content of extracts increased with increasing temperature but lipase inhibitors (TF, theaflavin 3‐O‐gallate, theaflavin 3′‐O‐gallate, theaflavin 3,3′‐O‐gallate, epigallocatechin gallate, and epicatechin gallate) decreased over 150 °C. All extracts inhibited pancreatic lipase but extracts obtained at 100 to 140 °C showed the greatest lipase inhibition (IC50s of 0.9 to 1.3 μg/mL), consistent with the optimal extraction of TFs and catechins except catechin by HCW between 130 and 150 °C. HCW can be used to extract pancreatic lipase‐inhibiting polyphenols from black tea waste. These extracts have potential uses, as dietary supplements and medications, for the prevention and treatment of obesity. Practical Application: Active forms of lipase inhibitors can be recovered from black tea residues. They could be used as dietary supplements or medications. 相似文献