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CN-121970877-A - Eutectic solvent for nectar decrystallization and preparation method and application thereof

CN121970877ACN 121970877 ACN121970877 ACN 121970877ACN-121970877-A

Abstract

The invention belongs to the technical field of eutectic solvent application, and particularly relates to a eutectic solvent for nectar decrystallization, and a preparation method and application thereof. The eutectic solvent consists of hydrogen bond acceptor L-proline and hydrogen bond donor L-ascorbic acid, and the molar ratio is 16:5-16:7. The preparation method comprises the steps of weighing L-proline and L-ascorbic acid according to a proportion, and adding deionized water to react for 1.5-2.5 hours at 55-70 ℃. The invention also provides application of the eutectic solvent in improving the crystal decomposition rate, oxidation resistance and organoleptic properties of the nectar and reducing the content of 5-HMF, wherein the addition amount of the eutectic solvent is 1% -15% of the mass of the nectar, and the mixing temperature of the eutectic solvent and the nectar is 35-45 ℃. According to the invention, the eutectic solvent with a specific proportion is used for regulating and modifying the nectar, so that the decrystallization rate of the nectar can be effectively improved, the quality index of the nectar is improved, the operation is simple and convenient, and the application prospect is good.

Inventors

  • MEI LIN
  • HU JIN
  • JIANG GUOHUA
  • ZHANG YIFAN
  • LIU HANWEN
  • XIE CHENQING

Assignees

  • 安徽农业大学

Dates

Publication Date
20260505
Application Date
20260403

Claims (7)

  1. 1. The eutectic solvent for nectar decrystallization is characterized by comprising a hydrogen bond acceptor and a hydrogen bond donor, wherein the hydrogen bond acceptor is L-proline, the hydrogen bond donor is L-ascorbic acid, and the molar ratio of the L-proline to the L-ascorbic acid is 16:5-16:7.
  2. 2. The eutectic solvent for nectar decrystallization according to claim 1, wherein the eutectic solvent further comprises deionized water with a mass ratio of not more than 30%, and the eutectic solvent is prepared by heating and reacting for 1.5-2.5 h at 55-70 ℃.
  3. 3. The use of the eutectic solvent for nectar decrystallization according to claim 1, wherein the eutectic solvent is used for regulating and controlling modified nectar crystals and improving the decrystallization rate of the nectar.
  4. 4. Use of the eutectic solvent for nectar crystallization according to claim 1, for reducing the 5-HMF content of nectar and improving oxidation resistance and organoleptic properties.
  5. 5. The application of the eutectic solvent for nectar crystallization according to claim 3 or 4, wherein the addition amount of the eutectic solvent is 1-15% of the nectar by mass ratio.
  6. 6. A preparation method of the eutectic solvent for nectar decrystallization, which is characterized by comprising the following steps of weighing L-proline and L-ascorbic acid according to a molar ratio of 16:5-16:7, adding deionized water with a concentration of not more than 30%, mixing, and heating and reacting at 55-70 ℃ for 1.5-2.5 hours to obtain the eutectic solvent with uniform color and no solid.
  7. 7. A method for crystallizing the nectar by using the eutectic solvent according to any one of claims 1-3, which is characterized by comprising the following steps of adding the eutectic solvent into the nectar according to the addition amount of 1-15%, and uniformly stirring at 35-45 ℃ to obtain a regulated and modified nectar crystal system.

Description

Eutectic solvent for nectar decrystallization and preparation method and application thereof Technical Field The invention belongs to the technical field of eutectic solvents, and particularly relates to a eutectic solvent for nectar decrystallization, and a preparation method and application thereof. Background Liquid honey is currently in great market demand. However, in the traditional decrystallization process, particularly when a heating method is utilized, although the crystal content of the honey can be reduced, maillard reaction is promoted, so that the content of 5-hydroxymethylfurfural (5-HMF) is increased, and the quality of the honey is affected. The method for adjusting the proportion of fructose and glucose in the honey is a novel method at present, but the method needs to strictly adjust the proportion of fructose and glucose, and if the proportion is not controlled, the crystallization of the honey can be promoted, and the method is difficult to popularize and industrialize. Therefore, the method for reducing the quality deterioration of the honey in the process of decrystallization is one of important solutions in the process of developing liquid honey. In the current research, the technical research on the crystallization of honey is more, and the defects existing at present mainly focus on the following aspects: The prior method for crystallizing honey mainly comprises a heating method and a fructose and glucose proportion adjusting method. The heating method can be further divided into water bath heating, hot air heating, microwave heating and ultrasonic method, continuous operation can be realized by the method, but the method has the defects that most of heating is high in temperature, heat damage is easily caused to a product, bioactive components of the product are volatilized and lost, the content of 5-HMF in liquid honey prepared by heating is increased, the quality of the honey is lost, and finally the application effect of the liquid honey product is affected due to the problems of uneven heating, low heat transfer efficiency, poor temperature controllability and the like in the hot processing method. Honey can be classified into rapid crystallization (fructose-glucose < 1.11), medium crystallization (1.11 < fructose-glucose < 1.33) or slow crystallization (fructose-glucose > 1.33) 3 types according to the fructose-glucose ratio. The method for adjusting the proportion of fructose and glucose is a method for achieving crystallization by adjusting the proportion of fructose and glucose. The method has the defects that the proportion of fructose and glucose cannot be controlled due to more honey products, strict operation is needed, and crystallization is promoted if the proportion is unbalanced, so that popularization and industrial utilization are difficult. Therefore, the liquid honey is prepared by introducing the eutectic solvents (DESs) into the honey, the heating temperature is low, the influence of heat on the quality of the honey is reduced, the complicated operation is avoided, and the liquid honey product with good quality and high crystallization rate is prepared. When honey is decrystallized by a heating method, two general technological processes (see figure 1) are the first one, according to the researches （Peláez-Acero A, Cobos-Velasco J E, González-Lemus U, et al. Bioactive compounds and antibacterial activities in crystallized honey liquefied with ultrasound[J]. Ultrasonics Sonochemistry, 2021, 76: 105619; Kabbani D, Sepulcre F, Wedekind J. Ultrasound-assisted liquefaction of rosemary honey: Influence on rheology and crystal content[J]. Journal of Food Engineering, 2011, 107(2): 173-178; Pasias I N, Raptopoulou K G, Makrigennis G, et al. Finding the optimum treatment procedure to delay honey crystallization without reducing its quality[J]. Food chemistry, 2022, 381: 132301; Dzhiugan M, Grabek-Lejko D, Sidor E, et al. The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey[J]. Innovative food science&emerging technologies, 2021, 71: 102709; Xu Saijia, luo Shi, wang Chaoli and the like of Pel az-Acero et al, the influence of ultrasonic decrystallization on the physicochemical characteristics of loquat honey [ J ]. Food science, 2025, 46 (13): 292-303; fang Chongwei, the influence of heating decrystallization on the bacteriostatic activity of honey [ J ]. Bee journal, 2022, 42 (02): 10-12; liu Ning, li Chenchen, song Xiuchao and the like, the decrystallization technology of northeast black quefoil honey is optimized [ J ]. Food science, 2014, 35 (22): 68-72), and the Chinese patents related to heating decrystallization honey of "an energy-saving honey decrystallization device" (patent number: 202423010867.3), "a honey decrystallization method and device" (patent number: 202210265615.1) and "a honey decrystallization heating device" (patent number: 202321221706.1), the purposes of directly heating and then decrystall