CN101525498B - Deodorized radish red pigment and deodorization method - Google Patents
Deodorized radish red pigment and deodorization method Download PDFInfo
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Abstract
The invention relates to a deodorized radish red pigment and a deodorization method. The deodorization method comprises the steps as follows: a radish is preheated, crushed and squeezed; pectinase is then respectively added into residues and juices to carry out enzymolysis; filter liquor is combined to obtain radish raw juices; under acid environment, chitosan with certain deacetylation degree is added into the raw juices, odor of precursor substance glucosinolate is removed, and the purpose of deodorization is finally achieved; red pigment concentrated solution is obtained through separation and concentration, and the radish red pigment powder is obtained through carrying out spray dying for the red pigment concentrated solution. Compared with the traditional deodorization method with ion exchange, macroporous resin adsorption, acid treatment, membrane separation, and the like, the invention has simple technology and high deodorization efficiency, is green and safe, and is suitable for medium and large scale production. The prepared radish red pigment is tasteless, has natural and deep colors as well as favorable water solubility, and can be widely applied to the food and medicine field such as beverages, ciders, candies, and the like.
Description
Technical field
The present invention relates to a kind of cress natural pigment deodour method, refer in particular to the natural characterization of adsorption that utilizes chitosan, to radish (Raphanus sativus L.) cyanidin extract and the purifying, the deodorization treatment process that contain the pigment preparation of this pigment, also comprise the purifying deodorization treatment process to the cress extract.
Background technology
Radish is rich in anthocyanidin, is a kind of natural red colouring matter source of high-quality.In the radish cultivation of state-owned more than one thousand years historical, the raw material planting zone is wide, cheap.In addition, compare the anthocyanidin in other source, radish anthocyanidin stability is high, strong coloring force, can be widely used in beverage, grape wine, fruit wine, candy, meat product and medicine and other fields.The radish cyanidin extract has another name called radish red pigment, belongs to colorant of cruciferae plant, and main component is the anthocyanogen that contains pelargonin.
Because cress has distinctive smell or stink, the common enrichment of its plant pigments this odoring substance.Although radish has huge potentiality as the raw material of anthocyania pigment processing, radish red pigment is often with shortcomings such as specific stink or cooked tastes.The radish red pigment odoring substance comes from the anionic hydrophilic Secondary Metabolism of Plant product of a kind of sulfur-bearing in the radish---glucosinolate (glucosinolate).This stink precursor substance is hydrolyzed under the effect of itself intrinsic myrosin (myrosinase), then produces thiocyanic ester, lsothiocyanates, SO
2, H
2The small molecules sulfocompounds such as S.Except the enzymolysis of itself, non-enzymolysis glucorphanin also can be degraded in the condition of high temperature, and these all can produce strong radish peculiar smell, are unfavorable for mouth as foodstuff additive, have had a strong impact on the application of radish red pigment.
The method of the reduction stink substance that proposes at present mainly is resin adsorption method or resin ion exchange method, but pre-treating process is different.Chinese patent (CN 1158870A) after Radish Pigments crude extract centrifugal treating, carries out the method for purifying at the DEAE-52 cellulose column.Chinese patent (CN 1226586A), according to Radix Dauci Sativae weight, after adding successively zymin, conditioning agent, antioxidant, it is to pass through plastic resin treatment that Radish Pigments filtrate is taken off the flavor method, comprise acidic cation-exchange resin, basic anion exchange resin, polymeric adsorbent, one or more of chelating ion exchange resin etc.Chinese patent (CN1814671A) with radish red extracting solution add dilute alkali water strip separation, anionresin etc., is prepared lsothiocyanates and radish red pigment two portions, reaches simultaneously deodorising effect.Japanese Patent (JP 7157679A) utilizes anionite-exchange resin to remove the peculiar smell of japanese radish or turnip anthocyania pigment extract.United States Patent (USP) (US 6544570) adopts anionite-exchange resin refined radish red pigment equally, but before chopping is processed, increased by 80 to 90 degrees centigrade thermal treatment 5-20 minute, this thermal treatment helps radish red pigment to take off the flavor deodorization.Chinese patent (CN 1927946A) discloses a kind of extracting method of natural plant water-soluble red colouring matter, and the step of wherein utilizing macroporous resin adsorption to be further purified by diatomite has deodorization functions for the cress raw material.Chinese patent (CN 1510086A) adopts macroporous resin and vacuum drier that Radish Pigments is carried out taking off for twice flavor and processes.
Utilize membrane technique that Radish Pigments is taken off the flavor deodorization.Japanese Patent (JP 2001348507A) utilizes the membrane processing method of reverse osmosis and ultrafiltration that radish red pigment is carried out deodorization.The people such as Rodriguez-saona (Journal of Food Processing and Preservation 2001,25,165-182) adopt the membrane permeation method that two kinds of radish cyanidin extracts are made with extra care, the smell index is reduced to respectively 3.9 and 5.7 from 4.7 and 6.4
Method of enzymatically treating also is used in the radish deodorization.Chinese patent (CN 101012339A), radish cleaning, section, acidic solution are soaked, after micro-filtration removal of impurities and reverse osmosis concentration processing, the recycling enzyme divides and frees flavor, namely adds polygalacturonase, glucose oxidase, proteolytic enzyme, cellulase etc. and come predecomposition some cause the material of radish flavor in the radish vat liquor.
United States Patent (USP) (US 7144593) and Chinese patent (CN 1430650A), disclose than more comprehensive colorant of cruciferae plant deodour method, comprise adsorption treatment (gac, silica gel, porous ceramics or synthetic resins), acid treatment, ion exchange treatment (anion-cation exchange resin), film is processed (micro-filtration and ultrafiltration, be that 104～106 film is removed macromolecular compound with molecular weight cut-off namely, be about 2000-4000 with molecular weight cut-off and isolate low-molecular-weight method), and dextrin entrapping method and supercritical extraction.
Additive method has Japanese Patent (JP2000290525A), adds yeast and/or mould bacteria preparation, radish is taken off the flavor deodorization process.The centrifugal deodorization method of Chinese patent (CN 1158870A) from the cell debris and the metaprotein that go out in the slurries, is removed the smell in the radish.(Chongqing Sanxia Institute's journal 2002,18 117-120) carries out pyroprocessing to radish red pigment, removes volatile stink substance to also have high pressure steam process.
Above method majority utilizes resin to remove the radish stink, and in the world take food and drug administration as main American-European countries, the means of production and method to food color have very strict restriction, if adopt poisonous organic solvent extraction method, resin purification method etc. in the production process, must carry out very expensive, strict toxicological evaluation and demonstration, otherwise can only be prepared according to the means of general garden stuff processing.Although membrane processing method is safe, deodorization efficiency is low, can not reach the purpose of complete deodorization.Supercritical extraction is a kind of means of production of green, and is more satisfactory to the Radish Pigments deodorising effect, but use cost is very high.The dextrin entrapping method is fairly simple effectively, but in the Radish Pigments preservation term and when being applied in other food substrates, stink substance may be As time goes on because heat or standing storage overflow appearance " returning flavor " phenomenon.Hydrodistillation or pressure kettle method, long-time high thermal treatment easily cause the anthocyanidin degraded of thermo-sensitivity.Take off the flavor deodorising effect although additive method is certain, fail to solve fully the flavor problem of taking off of Radish Pigments.
At present the most environmental protection in the production of anthocyanin class radish red pigment, economic extracting method are water extractions.But in radish red pigment water extraction liquid, often contain carbohydrate, protein, a large amount of impurity such as Mierocrystalline cellulose.Chitosan derives from crab, shrimp shell etc., and not only safety non-toxic, and modern medicine proof has multiple biological activity.The present invention utilizes chitosan to contain the characteristics of amino and hydroxyl isoreactivity group, namely under high acid environment, amino and hydrogen ion are in conjunction with generating positively charged ammonium radical ion, be combined with electronegative glucosinolate, and repel mutually with same positively charged anthocyanidin, therefore can under the prerequisite that keeps pigment, remove radish stink precursor substance as far as possible.Simultaneously chitosan can pass through electrostatic adhesion, hydrogen bond action, forms flocculent deposit with materials such as protein in the radish juice, Mierocrystalline cellulose, pectin, tannin, finally reaches the effect of clarifying deodorization.Chitosan residual in the Radish Pigments extracting solution can also be as finally spray-dried vehicle.The present invention proves by test of many times, and making finings with chitosan, to clarify with deodorization to Radish Pigments water extraction liquid be feasible.
Summary of the invention
The purpose of this invention is to provide a kind of novel deodour method, be characterized in that technique is simple, environmental protection, do not need main equipment, do not need conditioning agent and antioxidant to take off flavor, guaranteed that namely product composition is pure natural, having greatly reduced again stink substance, is a kind of method for extracting pigment that can be used for scale operation.
The technical solution adopted in the present invention is for achieving the above object:
(1) cleans, puts stripping and slicing in order
Low tempertaure storage or fresh radish are cleaned with flowing water, remove silt and impurity, the part that can not process is removed in finishing, then is cut into uniform bulk, is immersed in the aqueous solution of pH3.Regulate the pH value with mineral substance acid or organic acid.
(2) thermal treatment
After the cutting, heated 10 minutes with steam and boiling water rapidly.Be cooled to rapidly 10～20 ℃ after the heating.
(3) broken juice
With pulverizer the radish of bulk is broken into pulpous state together with boiling water, and then with juice extractor slurries are squeezed out, the juice of squeezing out is retained, and keeps residue.
(4) half is concentrated
Radish juice after centrifugal is carried out concentrating under reduced pressure, actual conditions is-0.5～-0.1MPa, 50～60 ℃ of temperature, the juice solid content after concentrated remains on 10～15% (w/w).
(5) Enzymolysis
(3) resulting radish residue and juice are carried out respectively enzymolysis processing.Polygalacturonase can help next step pigment to extract by the hydrolyzing plant tissue.According to 1: 1 (m: v) add acidic aqueous solution at the radish residue, regulate pH to 3.5, add simultaneously polygalacturonase (20000U/g) of solid-liquid ratio, add-on is 0.2g/kg radish fresh weight, regulate temperature to 45 ℃, behind stirring at low speed 2～4h, centrifugal rear collection vat liquor.Radish filtrate is also carried out corresponding enzyme process, method is the same, and the filtrate after the extraction and the vat liquor of previous step merge, and obtains the crude extract of radish red pigment.
(6) chitosan deodorization clarification
In the radish red pigment crude extract, add 0.5～5% (w/w radish raw material) chitosan (deacetylation is 70～90%), pH3～6, stir, leave standstill clarification 0～5 hour, remove cell debris in the feed liquid, protein, pectin etc., fully remove radish stink precursor substance and stink, then centrifugal 20min, obtain transparent uniform scarlet radish juice after centrifugal, its stink substance greatly reduces.
(7) concentrating under reduced pressure
Utilize Rotary Evaporators to remove moisture, reach purpose concentrated and that further make with extra care.
(8) spraying drying
In concentrated good radish juice, add with solid substance weighing scale 5% (w/w) maltodextrin and 5% (w/w) lactose, adopt spraying drying, inlet temperature is 160～180 ℃, and temperature out is 70～90 ℃, obtain the scarlet powdered product, i.e. radish red pigment.
The present invention adopts nontoxic friendly process fully, meets in the world American-European requirement to pigment production.The Radish Pigments look valency of producing is high, purity is high, without the radish peculiar smell.Utilize the characteristic of chitosan structure, except impurity such as deproteinize, pectin, improve purity and the look valency of anthocyanidin, and can slough stink precursor substance glucosinolate sulphur glycosides and the material that may generate the radish stink.
Description of drawings
Fig. 1 is the technical process that the present invention prepares the radish red pigment that has removed stink;
Fig. 2 is the high-efficient liquid phase chromatogram of middle stink precursor substance glucosinolate of the radish red pigment of not deodorization;
Fig. 3 is the high-efficient liquid phase chromatogram of the middle stink precursor substance glucosinolate of the radish red pigment after deodorization is processed.
Four, embodiment
Below by embodiment the present invention is specifically described; be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the invention described above content.
Embodiment 1
Select that color and luster is dark red, the tight uniform red skin turnip with red inside 5kg of quality, cleaning, arrangement, stripping and slicing are put into rapidly in the boiling water and are filled with Rapid steam heating to seething with excitement 5～10 minutes.With the radish block after the boiling water treating together with the boiling water processing of squeezing the juice, obtain filtrate 5L and 1.5kg filter residue, the radish residue is carried out enzymolysis processing, according to 1: 1 (m: v) add acidic aqueous solution at the radish residue, regulate pH to 3.5 of solid-liquid ratio, add simultaneously polygalacturonase (20000U/g), usage quantity is that 0.2g/kg radish residue is heavy, and temperature 45 C is behind stirring at low speed 2～4h, centrifugal collection vat liquor also is to soak the process of extracting haematochrome in the time of enzymolysis.Polygalacturonase can the hydrolyzing plant tissue be conducive to the extraction of pigment, can remove most of pectin simultaneously, improves clarity.Radish filtrate is carried out enzyme process, usage quantity is that the 0.1g/kg radish juice is heavy, and method is the same, and the clarification extracting solution that extracts filtrate and previous step merges, and obtains radish red stoste 10L.Radish red stoste is carried out the deodorization clarifying treatment, regulate the pH value to 4 of filtrate, add the chitosan (deacetylation is 90%) of 2% (w/w radish raw material), low rate mixing left standstill 3h after 2 minutes, obtained scarlet clarification, tasteless, transparent radish extracting solution after the filtration.
Embodiment 2
Select the shagreen turnip with red inside 5kg of the uniform Jiangsu Province of individual rounding, the pre-treatment step of the above example 1 of process obtains the former juice of 5L radish.Then after regulating the pH to 3.5 of radish red Normal juice, carry out such as the enzymolysis processing among the embodiment 1.Radish red stoste is carried out the deodorization clarifying treatment, regulate the pH value to 4 of filtrate, add the chitosan (deacetylation is 90%) of 2% (w/w), low rate mixing left standstill 3h after 2 minutes, obtained scarlet clarification, tasteless, transparent radish extracting solution after the filtration.
Embodiment 3
Obtain the pigment stoste of red skin turnip with red inside according to the treatment process of embodiment 1, then carry out the deodorization clarifying treatment, regulate pH value to 3.5, add respectively the chitosan (90% deacetylation) of 0.5% and 5% (w/w radish raw material), low rate mixing left standstill after 2 minutes 3 hours.Concrete clarification deodorization condition is asked for an interview table 1.
Embodiment 4
Obtain the pigment stoste of shagreen turnip with red inside according to the treatment process of embodiment 1, through concentrating under reduced pressure, volume reduces to original half, then carry out the deodorization clarifying treatment, regulating pH value divides and is clipped to 3 and 6, add the chitosan (90% deacetylation) of 1% (w/w radish raw material), low rate mixing left standstill after 2 minutes 2 hours.Concrete clarification deodorization condition is asked for an interview table 1.
Obtain the pigment stoste of red skin turnip with red inside according to the treatment process of embodiment 1, then carry out the deodorization clarifying treatment, regulate pH value to 3.5, get three parts of radish extracting solutions, two parts of chitosans (90% deacetylation) that add respectively 1% (w/w radish raw material) wherein, low rate mixing left standstill respectively after 2 minutes 0 and 5 hour.The 3rd part of chitosan (70% deacetylation) that adds 1% (w/w radish raw material), low rate mixing left standstill after 10 minutes 3 hours.Concrete clarification deodorization condition is asked for an interview table 1.
Table 1 radish red pigment treatment with chitosan condition
Embodiment 6
The red skin turnip with red inside juice 5L that has been crossed by treatment with chitosan that gets in the example 1 is concentrated into 1L, adds 5g dextrin and 5g lactose.The spraying drying condition is that inlet temperature is 170 ℃, and temperature out is 80 ℃.Make 20g scarlet pigment powder after the spraying drying.This powder is without obvious radish stink.
Five test methods
1, radish red pigment assay
Get two parts of Radish Pigments solution after the clarification of same amount, dilute 20 multiples (making its light absorption value between 0.2～0.8) with pH1.0 Repone K damping fluid and pH4.5 sodium-acetate buffer respectively, diluent is left standstill 15min, reach and measure respectively two sample diluents after the running balance (test is determined λ by length scanning at the maximum wavelength place
Max=512nm) and the light absorption value A at 700nm place.Then calculate anthocyanidin content according to following formula:
Anthocyanidin content (mg/L)=(A*MW*DF*1000)/ε * l
In the formula: A-absorbancy, calculation formula are A=(A
512-A
700) pH1.0-(A
512-A
700) pH4.5;
The molecular weight of MW-pelargonidin 3-glucoside, 433.2;
The DF-dilution factor;
The optical extinction coefficient of ε-pelargonidin 3-glucoside, 31600;
The l-light path, 1cm
2, determination of light transmittance
Get the later Radish Pigments aqueous solution of a certain amount of process chitosan clarifying treatment, measure transmittance at the 660nm place, measuring with cuvette thickness is 1.0cm, and with the distilled water zeroing, end-result recently represents with percentage.
3, the mensuration of stink precursor substance sulphur glycosides content in the radish red pigment
With DEAE-sephadex-A25 ion exchange column and arylsulfatase, the glucosinolate in the purification solution.The HPLC detection method: chromatographic column is Shimadzu ODS post (5 μ m, 250*4.6mm), and the detection wavelength is 229nm, and flow velocity 1ml/min, mobile phase composition are A phase (water) and B mutually (acetonitrile), elution requirement: 0～10min, 10%B phase; 10～15min, 10～25%B phase; 15～30min, the 25%B phase; 30～40min, 25～10%B phase.With the HPLC method take sinigrin as interior mark and external standard measure the content of sulphur glycosides.End-result represents with mg/ml.
4, smell evaluation
Utilize 5 minutes point systems processed by ten well-trained valuation officers, the smell of radish red pigment extracting solution before and after the treatment with chitosan in comparative example 1 and the example 2.Standards of grading are: odorlessness=0, scent of=1 slightly slightly has=2, has=3, strong=4, very strong=5.
Six experimental results
1, the product of embodiment 1 and 2 is analyzed, comprised anthocyanidin content, transmittance, sulphur glycosides content, its result is as shown in table 2.The red skin red heart of embodiment 1 and the shagreen red heart of embodiment 2 are after treatment with chitosan, and stink precursor substance sulphur glycosides has reduced at least 60%, and transmittance is increased to more than 80%, and the anthocyanidin retention rate is very high, only loses about 4%.
Table 2 radish red pigment is the parameter variable quantity before and after treatment with chitosan
2, to anthocyanidin content, transmittance, sulphur glycosides content (table 3) in the radish extracting solution after embodiment 3,4, the 5 deodorizations processing.Adopt under the different processing condition: deacetylating degree of chitosan (70～90%), the chitosan amount (0.5～5%, w/w), pH value 3.5～6, time of repose 0～5 hour, the deodorising effect of radish red pigment is variant.
Significant parameter index after the table 3 radish red pigment treatment with chitosan
3, to the smell evaluation of embodiment 1 and 2, through after the treatment with chitosan, the smell of red skin red heart sample and shagreen red heart sample obviously reduces (table 4).
Smell evaluation before and after the table 4 radish red pigment extracting solution treatment with chitosan
4, embodiment 6 is carried out the color atlas analysis, (asking for an interview accompanying drawing 2,3).Peak in the high-efficient liquid phase chromatogram of accompanying drawing 2 and accompanying drawing 3 is the desulfurization ester products of glucosinolate, can find out after relatively, and radish red pigment is after treatment with chitosan, and kind and the content of stink precursor substance glucosinolate obviously reduce.
Claims (1)
1. radish red pigment deodour method is characterized in that carrying out according to following step:
(1) clean, put stripping and slicing in order:
Low tempertaure storage or fresh radish are cleaned with flowing water, remove silt and impurity, the part that can not process is removed in finishing, then is cut into uniform bulk, is immersed in the aqueous solution of pH3;
(2) thermal treatment:
After the cutting, heated 10 minutes with steam and boiling water rapidly; Be cooled to rapidly 10～20 ℃ after the heating;
(3) broken juice:
With pulverizer the radish of bulk is broken into pulpous state together with boiling water, and then with juice extractor slurries are squeezed out, the juice of squeezing out is retained, and keeps residue;
(4) half is concentrated:
Radish juice after centrifugal is carried out concentrating under reduced pressure, actual conditions is-0.5～-0.1MPa, 50～60 ℃ of temperature, the juice solid content after concentrated remains on mass concentration 10～15%;
(5) Enzymolysis
(3) resulting radish residue and juice are carried out respectively enzymolysis processing; Add acidic aqueous solution in quality and volume ratio 1: 1 at the radish residue according to solid-liquid ratio, regulate pH to 3.5, add polygalacturonase according to 20000U/g simultaneously, add-on is 0.2g/kg radish fresh weight, regulate temperature to 45 ℃, behind stirring at low speed 2～4h, centrifugal rear collection vat liquor; Radish filtrate is also carried out corresponding enzyme process, method is the same, and the filtrate after the extraction and the vat liquor of previous step merge, and obtains the crude extract of radish red pigment;
(6) chitosan deodorization clarification
In the radish red pigment crude extract, add take radish raw material weight mass concentration 0.5～5% deacetylation as 70～90% chitosans, pH3～6, stir, leave standstill clarification 0～5 hour, remove cell debris, protein, pectin in the feed liquid, fully remove radish stink precursor substance and stink, then centrifugal 20min, obtain transparent uniform scarlet radish juice after centrifugal
(7) concentrating under reduced pressure:
Utilize Rotary Evaporators to remove moisture, reach purpose concentrated and that further make with extra care;
(8) spraying drying:
In concentrated good radish juice, add with solid substance weighing scale mass concentration 5% maltodextrin and mass concentration 5% lactose, adopt spraying drying, inlet temperature is 160～180 ℃, and temperature out is 70～90 ℃, obtain the scarlet powdered product, i.e. radish red pigment.
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| CN102134402B (en) * | 2011-01-04 | 2014-04-02 | 重庆海巨农业发展有限公司 | Method for preparing and purifying alkylated radish red pigment |
| CN102070915B (en) * | 2011-01-18 | 2013-06-05 | 烟台大学 | Radish red deodorizing technology without odor return |
| CN102702776A (en) * | 2012-01-19 | 2012-10-03 | 天津天康源生物技术有限公司 | Phytochrome deodorizing and refining method |
| CN102675913B (en) * | 2012-05-18 | 2013-10-30 | 江西国亿生物科技有限公司 | Preparation method of deodorized radish red pigment |
| CN103210774B (en) * | 2013-05-06 | 2014-10-01 | 镇江瑞繁农艺有限公司 | Cultivation method of pollution-free red-skin red-heart radishes with high anthocyanin content |
| CN103509369A (en) * | 2013-10-09 | 2014-01-15 | 罗合春 | Method for preparing odorless radish red pigment powder |
| CN103923483B (en) * | 2014-04-25 | 2016-03-23 | 重庆科瑞制药(集团)有限公司 | A kind of preparation method of radish red pigment |
| CN104292877B (en) * | 2014-09-23 | 2016-05-11 | 四川大学 | The preparation method of the liquid radish red pigment of a kind of odorless |
| CN111387399B (en) * | 2020-04-07 | 2024-02-23 | 天津市食品研究所有限公司 | Technological method for deodorizing radish juice and radish juice obtained by same |
| CN113082760A (en) * | 2021-03-10 | 2021-07-09 | 广州中国科学院先进技术研究所 | Solid powder deodorization method |
| CN113624707B (en) * | 2021-09-17 | 2024-06-18 | 云南博瑞生物科技有限公司 | Quantitative detection method for red smell of radish |
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