Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Compound acid stabilizer and ultrahigh-voltage auxiliary stabilization method for anthocyanidin

An assisted stabilization and anthocyanin technology, applied in ultra-high pressure food processing, acid-containing food ingredients, food science and other directions, can solve the problems of long reaction time, low efficiency, general stabilization effect, etc., to reduce the loss of anthocyanin, Efficient extraction effect

Active Publication Date: 2017-07-07
JILIN AGRICULTURAL UNIV
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem of poor stability of anthocyanins, and to treat anthocyanins with a single organic acid, the stabilization effect is general, and the reaction takes a long time and the efficiency is low, so as to provide a kind of anthocyanin compound acid stabilizer and ultra-high pressure assisted stabilization method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Compound acid stabilizer and ultrahigh-voltage auxiliary stabilization method for anthocyanidin
  • Compound acid stabilizer and ultrahigh-voltage auxiliary stabilization method for anthocyanidin
  • Compound acid stabilizer and ultrahigh-voltage auxiliary stabilization method for anthocyanidin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 anthocyanin extraction

[0039] Prepare a mixed extract of 0.1-0.5% hydrochloric acid and 55-75% ethanol, beat grapes, black wolfberries, blueberries, elderberry red, black currant, purple carrots and red cabbage, grind in a colloid mill at 2000-4000r / min for 10-20min, use High-voltage pulse electric field, under the conditions of liquid-material ratio 5-9:1 (w / w, electric field strength 10-20kvcm, pulse number 4-10, extract anthocyanin with mixed extract, centrifuge at 3000-5000 r / min After 5-15 minutes, take the supernatant and concentrate under reduced pressure at 40-55°C. After purification by D101 macroporous resin, concentrate under reduced pressure and freeze-dry to obtain anthocyanins.

Embodiment 2

[0040] Embodiment 2 Vitis vinifera extract

[0041] Arctic Red Mountain grape, provided by Tonghua Wine Research Institute. On September 28, 2015 (110 days after the grapes bloomed), random samples were taken and frozen.

[0042] Arctic Red Mountain grape anthocyanins: Take a large number of Arctic Red Mountain grapes from the same batch, remove the stalk and core, beat and grind, use high-voltage pulse electric field to mix 1% hydrochloric acid-65% ethanol with a liquid-to-material ratio of 8.5:1 (w / w, The electric field strength is 15kvcm, the pulse number is 4 conditions to extract the anthocyanins from Vitis vinifera, centrifuge at 4500r / min for 10 min, take the supernatant, concentrate under reduced pressure, purify with D101 macroporous resin, concentrate under reduced pressure, and freeze-dry to obtain the Vitis vinifera flower green pigment.

Embodiment 3

[0043] Embodiment 3 anthocyanin stabilizer

[0044] The anthocyanin stabilizer is composed of the following components, D-gluconic acid (analytical pure), ferulic acid (biological reagent) purchased from Aladdin Industrial Company (Aladdin Industrial Company); caffeic acid (biological reagent) Shanghai Jinsui Biotechnology Ltd.

[0045] For every 4 parts of purified anthocyanin (anthocyanin content ≥ 25%, calculated as cyanidin 3-O-G), the amount of added stabilizer:

[0046] D-gluconic acid (50%, w / w) 8-16 parts

[0047] Ferulic acid 4-8 parts

[0048] Caffeic acid 2-6 parts

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a compound acid stabilizer for anthocyanidin. The compound acid stabilizer is prepared from 8-16 parts of 50% of D-gluconic acid in percentage by weight, 4-8 parts of ferulic acid and 2-6 parts of coffeic acid. The compound acid stabilizer for the anthocyanidin is diluted 60-100 times with a pH 3.0 phosphate buffer reacts with 4 parts of the anthocyanidin under the reaction condition that the pressure is 100-400 MPa and pressurization is conducted for 1-5 min; stabilized anthocyanidin is obtained, the treated anthocyanidin is modified properly, the light and heat stability is improved, and the storage life is long. Edible organic acid can improve the activity of the anthocyanidin, compound acid has higher removal rate for DDPH and ABTS, has the removing capacity higher than 90% for the DDPH and the ABTS at the low concentration of 20[mu]g / mL and is several times higher than a control and VC, and the antioxidant activity of the anthocyanidin is improved. The anthocyanidin is extracted by a non-thermal high-voltage pulsed electric field, thus, the extraction rate is increased.

Description

technical field [0001] The invention belongs to the field of food health product processing, and specifically relates to an anthocyanin compound acid stabilizer, an ultra-high pressure auxiliary stabilization method and the application of the activity of edible organic acid jacquardine. Background technique [0002] Mountain grape (V.amurensis Rupr) has the darkest skin color and the highest anthocyanin content in the Vitis genus. At present, mountain grape is mainly used to brew wine. The anthocyanin contained in wine not only makes the product have an attractive color, but also makes the product It has the effects of softening blood vessels, anti-oxidation, enhancing skin luster, and preventing cancer. However, mountain grapes will fade during processing and storage, which will affect product quality. [0003] Anthocyanidin has many types and wide sources. It is a kind of water-soluble natural pigment and belongs to flavonoid compounds. It is a powerful antioxidant that c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3508A23L3/015C07D311/62
CPCA23L3/0155A23L3/3508A23V2002/00C07D311/62A23V2250/02A23V2250/04A23V2300/46
Inventor 文连奎贺阳王治同谢春阳林柯郑飞刘新瑶曹勇
Owner JILIN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com