CN104770826A - Method for increasing preserving rate of bog bilberry anthocyanin - Google Patents
Method for increasing preserving rate of bog bilberry anthocyanin Download PDFInfo
- Publication number
- CN104770826A CN104770826A CN201510188396.1A CN201510188396A CN104770826A CN 104770826 A CN104770826 A CN 104770826A CN 201510188396 A CN201510188396 A CN 201510188396A CN 104770826 A CN104770826 A CN 104770826A
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- CN
- China
- Prior art keywords
- anthocyanin
- storage rate
- bog bilberry
- lipase
- acidylate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 107
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 107
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 107
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 107
- 235000011720 Vaccinium uliginosum Nutrition 0.000 title claims abstract description 28
- 244000077233 Vaccinium uliginosum Species 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 27
- 108010084311 Novozyme 435 Proteins 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 230000001105 regulatory effect Effects 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims description 50
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 claims description 22
- 229940070765 laurate Drugs 0.000 claims description 22
- 230000009514 concussion Effects 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 6
- 125000002252 acyl group Chemical group 0.000 claims description 5
- 239000003054 catalyst Substances 0.000 claims description 2
- 230000001276 controlling effect Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 238000005917 acylation reaction Methods 0.000 abstract description 6
- 230000010933 acylation Effects 0.000 abstract description 5
- 230000003197 catalytic effect Effects 0.000 abstract description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 abstract 4
- 239000005639 Lauric acid Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 235000011121 sodium hydroxide Nutrition 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 238000011835 investigation Methods 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000005286 illumination Methods 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 108090001060 Lipase Proteins 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a method for increasing the preserving rate of bog bilberry anthocyanin. The method comprises the following specific steps: I, getting and dissolving purified bog bilberry anthocyanin powder into absolute ethyl alcohol, adding lauric acid to control a mass ratio of anthocyanin to lauric acid to 1:3 to 1:6, and sufficiently dissolving after oscillating at the room temperature; II, regulating the pH value of the solution to 4-6; III, adding lipase Novozyme435 to perform acylation treatment, wherein the acylation time is controlled to 3-5 hours, the acylation temperature is controlled to be 50-60 DEG C, and the mass of the ipase Novozyme435 is 1-10 times that of the anthocyanin; IV, after the reaction is ended, filtering the ipase Novozyme435 with gauze to obtain acylated anthocyanin. The method is gentle in reaction condition and efficient in catalytic effect, so that the preserving rate can reach 90%, which is increased by 21% in comparison with the preserving rate of the unprocessed anthocyanin, after heating for 96 hours at 55 DEG C under a natural light condition.
Description
Technical field
The present invention relates to a kind of method improving anthocyanin stability, particularly relate to a kind of method improving bog bilberry anthocyanin storage rate.
Background technology
Bog bilberry anthocyanin is a kind of safe, the nontoxic natural food colour extracted for raw material with bog bilberry fresh fruit.Bog bilberry anthocyanin not still country allow the natural colouring matter that uses, and have anti-oxidant, antitumor, the plurality of health care functions such as delay senility.But due to the characteristic of itself, poor stability, degraded occurs in the impact being subject to many factors and variable color, storage rate is lower under the condition such as illumination, high temperature, limit its application in food, cosmetics, medicine and other fields.
The method mainly chemical modification method of current raising anthocyanin stability; the glycosyl of anthocyanin then can be formed stable structure by acyl groupization; thus improve the storage rate of anthocyanin; but single chemical acylation poor selectivity; anthocyanin storage rate improves not remarkable, and the catalytic reagent added can not play catalytic action under close to anhydrous organic environment.
Summary of the invention
In order to solve prior art above shortcomings, the invention provides a kind of method improving bog bilberry anthocyanin storage rate, adopt enzymatic acylation method to modify bog bilberry anthocyanin, storage rate can reach 90%.
The object of the invention is to be achieved through the following technical solutions:
Improve a method for bog bilberry anthocyanin storage rate, with lipase novozym435 for catalyst, take laurate as acry radical donor, carry out acyl group process to bog bilberry anthocyanin, concrete steps are as follows:
One, getting bog bilberry purifying anthocyanin powder is dissolved in absolute ethyl alcohol, adds laurate, and control anthocyanin and lauric mass ratio are 1:3 ~ 1:6, fully dissolves under room temperature after concussion;
Two, the pH value regulating solution is 4 ~ 6;
Three, add lipase Novozyme435 and carry out acyl group process, controlling the acidylate time is 3 ~ 5h, and acidylate temperature is 50 ~ 60 DEG C, and lipase Novozyme435 quality is 1 ~ 10 times of anthocyanin;
Four, reaction terminates rear filtered through gauze lipase Novozyme435, obtains the anthocyanin after acidylate.
The present invention has following beneficial effect:
1, reaction condition is gentle, and catalytic action is efficient;
2, under natural daylight condition, 55 DEG C of heating are after 96 hours, and storage rate can reach 90%, improve 21% than the anthocyanin storage rate not adding process.
Accompanying drawing explanation
Fig. 1 is that anthocyanin and laurate ratio are on the impact of storage rate;
Fig. 2 is the impact of pH value on anthocyanin storage rate;
Fig. 3 is the impact of reaction time on anthocyanin storage rate;
Fig. 4 is the impact of reaction temperature on anthocyanin storage rate;
Fig. 5 is the impact of lipase on anthocyanin storage rate;
Fig. 6 is the change of anthocyanin storage rate before and after modifying.
Detailed description of the invention
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
The invention provides a kind of method improving bog bilberry anthocyanin storage rate, specific experiment method is as follows:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; add appropriate laurate; fully dissolve after concussion under room temperature; by the pH value of sodium hydrate regulator solution; add lipase Novozyme435; put into after water-bath heats a period of time and take out, with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
The parameter that each process must control is as follows:
Anthocyanin and lauric mass ratio are 1:3 ~ 1:6 (g/g).
PH value is with being adjusted to 4 ~ 6.
The acidylate time is 3 ~ 5h.
Acidylate temperature is 50 ~ 60 DEG C.
Add lipase Novozyme435, quality is 1 ~ 10 times (g/g) of anthocyanin.
One, to the investigation of laurate quality:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; the ratio being respectively 2:1,1:1,1:2,1:3,1:4,1:5,1:6 in anthocyanin and laurate mass ratio adds laurate; fully dissolve after concussion under room temperature; by the pH value of sodium hydrate regulator solution; add lipase Novozyme435; put into after water-bath heats a period of time and take out, with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
According to langbobier law, the concentration of solution is directly proportional to its absorbance, measures the content of total anthocyanin with UV-VIS spectrophotometry, measures light absorption value.Again light absorption value is measured through certain hour.Calculate storage rate as evaluation index by the change of light absorption value, computing formula is as follows:
In formula:
A
0the absorbance of anthocyanin solution before-illumination;
A
nthe absorbance of-55 DEG C of anthocyanin solution after illumination n hour.
Anthocyanin after acidylate under natural daylight condition 55 DEG C of heating after 96 hours with anthocyanin and lauric ratio for abscissa, anthocyanin storage rate is ordinate, curve plotting.
As shown in Figure 1, anthocyanin and lauric ratio are when 1:3,1:4 and 1:5, and anthocyanin absorbance is comparatively large, and storage rate is higher.Anthocyanin and lauric ratio are when 2:1 and 1:1, and the excessive generation acylation reaction of anthocyanin is incomplete, and therefore the rate of depositing can not reach higher.There is low spot in anthocyanin and the lauric ratio storage rate when 1:2, this may be the storage rate that the side reaction that produces of anthocyanin and laurate or product have impact on anthocyanin, this impact of increase along with laurate ratio weakens gradually, namely under the excessive acid condition of laurate, storage rate is higher, so anthocyanin and lauric ratio range of choice are: 1:3 ~ 1:5 (g/g).When anthocyanin and lauric ratio reach 1:4, storage rate is 89%, determines that anthocyanin and laurate ratio are optimal proportion condition when being 1:4.
Two, to the investigation of pH value:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; be that 1:4 adds laurate by anthocyanin and laurate mass ratio; fully dissolve after concussion under room temperature; 1,2,3,4,5,6,7 are respectively by the pH value of hydrochloric acid and sodium hydrate regulator solution; add appropriate lipase Novozyme435; put into after water-bath heats a period of time and take out, with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
The 55 DEG C of heating under natural daylight condition of anthocyanin after acidylate were abscissa with pH value after 96 hours, and anthocyanin storage rate is ordinate, curve plotting.
As shown in Figure 2, the pH value of anthocyanin is regulated with hydrochloric acid and NaOH, during pH=1, it may be instead of laurate due to strong acid and anthocyanin reacts that anthocyanin storage rate increases this, under normal circumstances, the optimum pH of lipase Novozyme435 catalysis is 5 ~ 7, so lipase Novozyme435 catalysis is not good under strong acid state, when pH=5, storage rate is best, can reach 74%, therefore pH value range of choice is 4 ~ 6.
Three, to the investigation of acidylate time:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; be that 1:4 adds laurate by anthocyanin and laurate mass ratio; fully dissolve after concussion under room temperature; 5 are respectively by the pH value of hydrochloric acid and sodium hydrate regulator solution; add appropriate lipase Novozyme435; put into after water-bath heats 1h, 2h, 3h, 4h, 5h, 6h, 7h respectively and take out, with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
Anthocyanin after acidylate under natural daylight condition 55 DEG C heating 96 hours after with time glycosides for abscissa, anthocyanin storage rate is ordinate, curve plotting.
As shown in Figure 3, be 4h when reacted, the storage rate of anthocyanin can reach maximum 90%, and the time is too short, reacts insufficient.Reaction time is oversize, may produce other accessory substance storage rates and decline, so the time of reaction should control at 3 ~ 5h, best with 4h.
Four, to the investigation of acidylate temperature:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; be that 1:4 adds laurate by anthocyanin and laurate mass ratio; fully dissolve after concussion under room temperature; 5 are respectively by the pH value of hydrochloric acid and sodium hydrate regulator solution; add appropriate lipase Novozyme435; put into water-bath according to temperature 40 DEG C, 45 DEG C, 50 DEG C, 55 DEG C, 60 DEG C heat after 4h respectively and take out, with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
The 55 DEG C of heating under natural daylight condition of anthocyanin after acidylate were abscissa with temperature after 96 hours, and anthocyanin storage rate is ordinate, curve plotting.
As shown in Figure 4, between reaction temperature 50 ~ 60 DEG C, anthocyanin storage rate is higher, and when reaction temperature is 55 DEG C, storage rate can reach 97%.The temperature tolerance of lipase Novozyme435 enzyme is good, and 70 ~ 80 DEG C of enzyme activities are the highest, but higher temperature may affect the functional of anthocyanin, and the temperature of therefore reacting should control at 50 ~ 60 DEG C, and optimum temperature selects 55 DEG C.
Five, to the investigation of lipase Novozyme435:
Get Daxing'an Mountainrange bog bilberry purifying anthocyanin powder 0.005g and be dissolved in 10ml absolute ethyl alcohol; laurate is added by anthocyanin and laurate mass ratio 1:4; fully dissolve after concussion under room temperature; by the pH value of sodium hydrate regulator solution to 5; be that 1:1,1:5,1:10,1:30,1:40 add enzyme according to the mass ratio of anthocyanin and lipase Novozyme435, put into water-bath, take out after temperature 55 DEG C heating 4h; with filtered through gauze lipase Novozyme435, obtain the anthocyanin after acidylate.
Anthocyanin after acidylate under natural daylight condition 55 DEG C heating 96 hours after with the quality of lipase for abscissa, anthocyanin storage rate is ordinate, curve plotting.
As shown in Figure 5, when the mass ratio of anthocyanin and lipase Novozyme435 is 1:30, the storage rate of anthocyanin is maximum, then increases the content of enzyme, and storage rate does not have larger change, tend to balance, but consider that the price of enzyme is more expensive, it is lower to add too much cost performance, ratio is therefore selected to be 1 times of anthocyanin, storage rate can reach 90% and only differ 2% with the highest storage rate, negligible.
Six, the comparing of anthocyanin and the anthocyanin storage rate after modification:
By anthocyanin with modify after anthocyanin under natural daylight condition 55 DEG C heat 96 hours after storage rate compare.
As shown in Figure 6, anthocyanin and modify after anthocyanin under natural daylight condition 55 DEG C heat 48 hours after storage rate differ obvious, anthocyanin storage rate after modifying at 96 hours can reach 90%, and the anthocyanin storage rate of unmodified only has 69%, and the anthocyanin storage rate after modification improves 21%.
Claims (6)
1. improve a method for bog bilberry anthocyanin storage rate, it is characterized in that described method with lipase novozym435 for catalyst, laurate is acry radical donor, and carry out acyl group process to bog bilberry anthocyanin, concrete steps are as follows:
One, getting bog bilberry purifying anthocyanin powder is dissolved in absolute ethyl alcohol, adds laurate, and control anthocyanin and lauric mass ratio are 1:3 ~ 1:6, fully dissolves under room temperature after concussion;
Two, the pH value regulating solution is 4 ~ 6;
Three, add lipase Novozyme435 and carry out acyl group process, controlling the acidylate time is 3 ~ 5h, and acidylate temperature is 50 ~ 60 DEG C, and lipase Novozyme435 quality is 1 ~ 10 times of anthocyanin;
Four, reaction terminates rear filtered through gauze lipase Novozyme435, obtains the anthocyanin after acidylate.
2. the method for raising bog bilberry anthocyanin storage rate according to claim 1, is characterized in that described anthocyanin and lauric mass ratio are 1:4.
3. the method for raising bog bilberry anthocyanin storage rate according to claim 1, is characterized in that described pH value is 5.
4. the method for raising bog bilberry anthocyanin storage rate according to claim 1, is characterized in that the described acidylate time is 4h.
5. the method for raising bog bilberry anthocyanin storage rate according to claim 1, is characterized in that described acidylate temperature is 55 DEG C.
6. the method for raising bog bilberry anthocyanin storage rate according to claim 1, is characterized in that described lipase Novozyme435 quality is 1 times of anthocyanin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188396.1A CN104770826B (en) | 2015-04-21 | 2015-04-21 | A kind of method for improving bog bilberry anthocyanin storage rate |
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|---|---|---|---|
| CN201510188396.1A CN104770826B (en) | 2015-04-21 | 2015-04-21 | A kind of method for improving bog bilberry anthocyanin storage rate |
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| Publication Number | Publication Date |
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| CN104770826A true CN104770826A (en) | 2015-07-15 |
| CN104770826B CN104770826B (en) | 2018-04-13 |
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| CN201510188396.1A Expired - Fee Related CN104770826B (en) | 2015-04-21 | 2015-04-21 | A kind of method for improving bog bilberry anthocyanin storage rate |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304265A (en) * | 2020-02-25 | 2020-06-19 | 暨南大学 | Oil-soluble black bean skin anthocyanin acylation product and preparation method thereof |
| CN114403224A (en) * | 2021-12-20 | 2022-04-29 | 蚌埠市和平乳业有限责任公司 | High-stability modified milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720957A (en) * | 2008-10-21 | 2010-06-09 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
| CN103130851A (en) * | 2012-12-19 | 2013-06-05 | 上海交通大学 | Method of preparing four kinds of pelargonidin derivatives from radish peel in a separating mode |
-
2015
- 2015-04-21 CN CN201510188396.1A patent/CN104770826B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720957A (en) * | 2008-10-21 | 2010-06-09 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
| CN103130851A (en) * | 2012-12-19 | 2013-06-05 | 上海交通大学 | Method of preparing four kinds of pelargonidin derivatives from radish peel in a separating mode |
Non-Patent Citations (4)
| Title |
|---|
| 孙建霞等: "花色苷的结构稳定性与降解机制研究进展", 《中国农业科学》 * |
| 朱良玉等: "咖啡酸修饰笃斯越橘花色苷的实验分析", 《中国酿造》 * |
| 胡济美等: "大兴安岭笃斯越橘花色苷成分鉴定研究", 《食品科学》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304265A (en) * | 2020-02-25 | 2020-06-19 | 暨南大学 | Oil-soluble black bean skin anthocyanin acylation product and preparation method thereof |
| CN114403224A (en) * | 2021-12-20 | 2022-04-29 | 蚌埠市和平乳业有限责任公司 | High-stability modified milk and preparation method thereof |
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