A method for improving the preservation rate of anthocyanins in lingonberry

Abstract

The invention discloses a method for improving the preservation rate of bilberry anthocyanins. The specific steps of the method are as follows: 1. Take the purified anthocyanin powder of bilberry and dissolve it in absolute ethanol, add lauric acid to control the flower color The mass ratio of glycoside to lauric acid is 1:3~1:6, fully dissolved after shaking at room temperature; 2. Adjust the pH value of the solution to 4~6; 3. Add lipase Novozyme435 for acylation treatment and control the acylation time 3-5 hours, the acylation temperature is 50-60°C, and the mass of lipase Novozyme 435 is 1-10 times that of anthocyanin; 4. After the reaction, filter the lipase Novozyme 435 with gauze to obtain the acylated anthocyanin. The method has mild reaction conditions and high catalytic effect; after heating at 55 DEG C for 96 hours under natural light, the preservation rate can reach 90%, which is 21% higher than that of untreated anthocyanins.

Description

technical field [0001] The invention relates to a method for improving the stability of anthocyanins, in particular to a method for improving the preservation rate of anthocyanins in lingonberry. Background technique [0002] Dusi lingonberry anthocyanin is a safe, non-toxic natural food coloring extracted from the fresh fruit of Dusi lingonberry. Bilberry anthocyanins are not only natural pigments allowed by the country, but also have various health functions such as anti-oxidation, anti-tumor, and anti-aging. However, due to its own characteristics, it has poor stability, is susceptible to degradation and discoloration due to various factors, and has a low preservation rate under conditions such as light and high temperature, which limits its application in the fields of food, cosmetics, and medicine. [0003] At present, the method of improving the stability of anthocyanins is mainly chemical modification. The sugar group of anthocyanins is acylated to form a stable stru...

AI Technical Summary

Problems solved by technology

However, due to its own characteristics, poor stability, susceptible to degradation and discoloration due to various factors, and low preservation rate under conditions such as light and high temperature, it limits its application in the fields of food, cosmetics, and medicine.

[0003] At present, the method of improving the stability of anthocyanins is mainly chemical modification. The sugar group of anthocyanins is acylated to form a stable structure, thereby improving the preservation rate of anthocyanins, but the selectivity of single chemical acylation is poor, and the preservation rate of anthocyanins is improved. Not significant, and the added catalytic reagents cannot catalyze in near-anhydrous organic environments

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