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A kind of preparation method of water-soluble capsanthin and product thereof

A capsanthin and water-soluble technology, applied in the field of preparation of water-soluble capsanthin, can solve problems such as damage to human health, environmental pollution, poor stability of vesicle encapsulation rate, etc., achieve good stability, improve application scope, Improve water solubility

Active Publication Date: 2022-04-12
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hao Changhong (2016) used nanoemulsion technology to prepare capsanthin emulsion and microemulsion. The results showed that this method can improve the water solubility of some capsanthin, but the water solubility is low, and a large amount of non-food grade was added during the preparation process. Surfactant, which is easy to pollute the environment and damage human health
Li Xian (2014) used thin film hydration method to prepare capsanthin lipid vesicles. The prepared vesicles have high encapsulation efficiency and certain water solubility but poor stability. Both light and heating conditions will cause capsanthin mass degradation

Method used

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  • A kind of preparation method of water-soluble capsanthin and product thereof
  • A kind of preparation method of water-soluble capsanthin and product thereof
  • A kind of preparation method of water-soluble capsanthin and product thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The preparation of water-soluble capsanthin comprises the following steps:

[0031] (1) Saponification of capsanthin: Add 5wt.% sodium hydroxide solution to capsanthin, heat 75vol.% ethanol solution at 55°C for 2h, and elute the saponified capsanthin to neutral .

[0032] (2) Weigh soybean protein isolate and soybean polysaccharide according to the mass ratio of 1:1, add water to make 10wt% soybean protein isolate solution and 10wt% soybean polysaccharide solution respectively, stir it at 25°C for 4h, put it in 4°C Hydrate overnight in the refrigerator. Mix the two hydrated solutions and put them in a water bath at 60°C for 72 hours to react for Maillard reaction. Take them out after the reaction is completed, lower the temperature to room temperature with ice water, centrifuge for 30 minutes, and take out the supernatant for dialysis After freeze-drying, the granular carrier is obtained;

[0033] The degree of covalent grafting of the carrier was tested to obtain a ...

Embodiment 2

[0036] The preparation of water-soluble capsanthin, the steps are as follows:

[0037] (1) Saponification of capsanthin: Add 5wt.% sodium hydroxide solution to capsanthin, heat 75vol.% ethanol solution at 55°C for 2h, and elute the saponified capsanthin to neutral .

[0038] (2) Weigh soybean protein isolate and soybean polysaccharide according to the mass ratio of 1:1, add water to make 10wt% soybean protein isolate solution and 10wt% soybean polysaccharide solution respectively, stir it at 25°C for 4h, put it in 4°C Hydrate overnight in the refrigerator. Mix the two hydrated solutions and put them in a water bath at 60°C for 72 hours to react for Maillard reaction. Take them out after the reaction is completed, lower the temperature to room temperature with ice water, centrifuge for 30 minutes, and take out the supernatant for dialysis After freeze-drying, the granular carrier is obtained;

[0039] (3) Add water to the carrier obtained in step (2) to prepare an aqueous carr...

Embodiment 3

[0041] The preparation of water-soluble capsanthin comprises the following steps:

[0042] (1) Saponification of capsanthin: Add 5wt.% sodium hydroxide solution to capsanthin, heat 75vol.% ethanol solution at 55°C for 2h, and elute the saponified capsanthin to neutral .

[0043] (2) Weigh soybean protein isolate and soybean polysaccharide according to the mass ratio of 1:1, add water to make 10wt% soybean protein isolate solution and 10wt% soybean polysaccharide solution respectively, stir it at 25°C for 4h, put it in 4°C Hydrate overnight in the refrigerator. Mix the two hydrated solutions and put them in a water bath at 60°C for 72 hours to react for Maillard reaction. Take them out after the reaction is completed, lower the temperature to room temperature with ice water, centrifuge for 30 minutes, and take out the supernatant for dialysis After freeze-drying, the granular carrier is obtained;

[0044] (3) Add water to the carrier obtained in step (2) to prepare an aqueou...

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Abstract

The invention discloses a preparation method of water-soluble capsanthin and its products, which belong to the technical field of pigment processing. The method comprises the following steps: adding a cosolvent and an emulsifying carrier aqueous solution to the saponified capsanthin, After mixing and dispersing, the obtained dispersion liquid is homogenized to obtain the water-soluble capsanthin, and the co-solvent is glycerol, propylene glycol or ethanol; the method of the present invention can significantly improve the water solubility of capsanthin, and prepare The product can be miscible with water in any proportion, which greatly improves the application range of capsanthin; the water-soluble capsanthin prepared by the present invention has good stability, and after 30 days of dark storage, the product color value and particle size The change is small, maintained at a relevant stable level, and adopting the method of the present invention can significantly improve the effect of capsanthin on Cu 2+ , Fe 2+ , Fe 3+ Ions and stability to light and high temperature.

Description

technical field [0001] The invention belongs to the technical field of pigment processing, and in particular relates to a preparation method of water-soluble capsanthin and a product thereof. Background technique [0002] Capsanthin is composed of a variety of carotenoids. It has bright color, strong coloring power and good effect. It can be used for the coloring of various foods such as meat, salad, canned food and beverages, cakes, and aquatic products (Xu Qiulan, 2003). Capsanthin has been approved as an unlimited use of natural food additives by organizations such as the U.S. FAO, Britain, Japan, WHO and China National Standards, and its international market is very tight (Wang An, 2008). my country is rich in capsicum resources, which provide a rich source of raw materials for capsanthin products and lay a good foundation for the wide application of capsanthin (Ranjith et al., 2015). Zhang Zhiqiang et al. (2006) added capsanthin to yogurt and pudding, and explored its ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54C07C45/78C07C49/573
CPCC09B61/00C09B67/0096C07C45/78C07C2601/08C07C49/573
Inventor 郑振佳乔旭光孙婷婷邱志常
Owner SHANDONG AGRICULTURAL UNIVERSITY
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