CN108741071A - 一种紫苏花色苷微胶囊的制备方法 - Google Patents
一种紫苏花色苷微胶囊的制备方法 Download PDFInfo
- Publication number
- CN108741071A CN108741071A CN201810509012.5A CN201810509012A CN108741071A CN 108741071 A CN108741071 A CN 108741071A CN 201810509012 A CN201810509012 A CN 201810509012A CN 108741071 A CN108741071 A CN 108741071A
- Authority
- CN
- China
- Prior art keywords
- purple perilla
- anthocyanin
- wall material
- preparation
- freeze
- 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.)
- Withdrawn
Links
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 76
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 76
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 76
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 76
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 49
- 239000003094 microcapsule Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 29
- 239000000287 crude extract Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 12
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 11
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 11
- 238000000746 purification Methods 0.000 claims abstract description 7
- 239000011347 resin Substances 0.000 claims abstract description 7
- 229920005989 resin Polymers 0.000 claims abstract description 7
- 230000005200 bud stage Effects 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 26
- 238000004108 freeze drying Methods 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 8
- 244000061458 Solanum melongena Species 0.000 claims description 7
- 239000003480 eluent Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 238000010828 elution Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 239000011162 core material Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 239000000284 extract Substances 0.000 description 16
- 235000019441 ethanol Nutrition 0.000 description 10
- 230000002000 scavenging effect Effects 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- -1 DPPH free radical Chemical class 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002775 capsule Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 244000265913 Crataegus laevigata Species 0.000 description 1
- 235000013175 Crataegus laevigata Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Saccharide Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种紫苏花色苷微胶囊的制备方法,以花蕾期的紫苏叶片为材料,大孔树脂纯化得到的紫苏花色苷粗提物为芯材,以麦芽糊精和阿拉伯胶为壁材,通过均质获得壁材和芯材的混合液,经冷冻干燥最后得到紫苏花色苷微胶囊产品。本发明微胶囊化方法简单,通过紫苏花色苷的微胶囊化,提高了花色苷的稳定性,而且保持了紫苏花色苷的抗氧化活性,作为食品添加剂可以应用在食品工业。
Description
技术领域
本发明属于食品工业领域,具体为一种紫苏花色苷微胶囊的制备方法。
背景技术
紫苏为唇形科一年生草本植物,是我国卫生部首批颁布的既是食品又是药品的60种中药材之一。紫苏叶中含有大量的花色苷,花色苷是水溶性天然色素,色泽艳丽,安全无毒,具有天然抗氧化剂和天然着色剂的双重功效,在食品、药品及化妆品方面具有重要的应用价值。花色苷具有多种生理功能,包括抗氧化、抗癌、降血糖、降血脂、保护心血管等,还具有防止体重增加,保护视力等功能,因此研究者对花色苷的开发和研究越来越感兴趣。然而,花色苷不稳定,易受温度、pH值、光、氧、金属离子和酶等的影响,限制了其在食品中的应用。
微胶囊技术是一种行之有效的提高花色苷稳定性的方法,该技术通过一定的手段将芯材包埋在壁材中,减少了外界环境例如光、热和氧等对芯材的影响。目前,有专利文献报道过白刺、黑莓、枸杞、紫玉米花色苷等的包埋方法,然而以麦芽糊精和阿拉伯胶为壁材,冷冻干燥法制备紫苏花色苷微胶囊的研究未见报道。通过紫苏花色苷的微胶囊化,提高了花色苷的稳定性,延长了花色苷的贮藏时期,对开发功能性花色苷食品有重要意义。
发明内容
本发明的技术方案如下:一种紫苏花色苷微胶囊的制备方法,包括如下步骤:
步骤1,紫苏叶自然阴干,小型高速粉碎机粉碎1-2min,酸化乙醇超声波辅助提取,提取液5000rpm离心10min,重复提取一次,合并上清液;
步骤2,上清液减压浓缩,大孔树脂纯化,60%乙醇洗脱,收集洗脱液,减压浓缩,冷冻干燥,得到紫红色紫苏花色苷粗提物;
步骤3,以麦芽糊精和阿拉伯胶为壁材,先将麦芽糊精缓慢溶解于60-70℃蒸馏水中,完全溶解后,再加入阿拉伯胶,获得稳定的壁材溶液;
步骤4,将花色苷粗提物粉末缓慢加入壁材溶液,加入过程中不断搅拌,超声处理使样品完全均质,然后真空条件下脱气,同时调节溶液的pH。
步骤5,完全均质的芯壁混合液倒入培养皿,冷冻干燥,样品冻干后,研磨,塑料袋密封,4℃冷藏备用。
作为本发明进一步的方案:所述步骤1中,在花蕾期收获紫苏叶片,自然阴干7-10d,料液比为1:20,70%的食品级乙醇(含0.1%HCl)50-55℃超声波辅助提取2次,每次50min。
作为本发明进一步的方案:所述步骤2中,上清液40-50℃减压浓缩,XDA-8大孔树脂纯化,60%的食品级乙醇洗脱,收集洗脱液,40-50℃减压浓缩,-50℃冷冻干燥24h,得到紫红色紫苏花色苷粗提物。
作为本发明进一步的方案:所述步骤3中,以60-80%的麦芽糊精和20-40%的阿拉伯胶为壁材,壁材浓度30-50%配制壁材溶液。
作为本发明进一步的方案:所述步骤4中,以芯壁比为1:7-9,将花色苷粗提物粉末缓慢加入壁材溶液,加入过程中不断搅拌,超声处理10-15min使样品完全均质,然后真空条件下脱气2-5min,同时调节溶液的pH为2.0-3.0。
作为本发明进一步的方案:所述步骤5中,芯壁混合液倒入培养皿,-50℃冷冻干燥24h。
本发明的有益效果:(1)麦芽糊精和阿拉伯胶是两种优良的壁材,无毒,生物相容性好,在包埋过程中,对芯材的性质没有任何影响;(2)本发明提供的微胶囊,能够显著提高紫苏花色苷对外界条件的稳定性,而且保持了紫苏花色苷的抗氧化活性,应用在食品工业,可以延长产品的货架期,具有极大的经济价值;(3)冷冻干燥方法制备的微胶囊粉,能有效避免花色苷在制备过程中的降解,提高花色苷的包埋效率。
附图说明
图1紫苏花色苷提取物和微胶囊在光照条件下的稳定性图;
图2紫苏花色苷提取物和微胶囊在避光条件下的稳定性图;
图3紫苏花色苷提取物和微胶囊清除DPPH自由基能力图;
图4紫苏花色苷提取物和微胶囊清除ABTS自由基能力图。
具体实施方式
下面结合附图1-4,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
花蕾期收获紫苏叶片,紫苏叶自然阴干。取阴干的紫苏叶200g,小型高速粉碎机粉碎2min,料液比为1:20,70%的食品级酸化乙醇(含0.1%HCl)50-55℃超声波辅助提取2次,每次50min,提取液5000rpm离心10min。上清液40-50℃减压浓缩,XDA-8大孔树脂纯化,60%的食品级乙醇洗脱,收集洗脱液,40-50℃减压浓缩,-50℃冷冻干燥24h,得到紫红色紫苏花色苷粗提物。
麦芽糊精70%,阿拉伯胶30%为壁材,将两种壁材先后溶于60-70℃蒸馏水中,完全溶解后将花色苷粗提物粉末缓慢加入该溶液,芯壁比1:8,壁材浓度40%,加入过程中不断搅拌,超声处理10min使样品完全均质,真空脱气2-5min,同时调节溶液的pH为2.0。均质的样品倒入培养皿,-50℃冷冻干燥16h。样品干燥后,研磨,过60目筛,塑料袋密封,4℃冷藏备用。测得紫苏花色苷的包埋效率87.61%,囊外花色苷占12.39%,包埋产率97.64%。
微胶囊粉和花色苷提取物分别放在避光及自然光照条件下,25℃处理90d,比较二者花色苷的保留率。结果表明,微胶囊粉在避光和自然光照条件下的花色苷保存率均高于未包埋的花色苷提取物。可以看出,微胶囊产品显著的提高了花色苷的稳定性,降低了对外界条件的敏感性。将微胶囊粉和花色苷提取物避光条件下25℃处理90d,以Vc为对照,测定二者清除DPPH和ABTS自由基能力。以花色苷提取物的质量浓度为横坐标,清除率为纵坐标,二者的清除能力均小于Vc,然而微胶囊粉的清除能力高于花色苷提取物,说明微胶囊粉保留了花色苷原有的抗氧化能力,微胶囊化减少了贮藏时间对抗氧化能力的影响。
实施例2
花蕾期收获紫苏叶片,紫苏叶自然阴干。取阴干的紫苏叶200g,小型高速粉碎机粉碎2min,料液比1:20,70%的食品级酸化乙醇(含0.1%HCl)50-55℃超声波辅助提取2次,每次50min,提取液5000rpm离心10min。上清液40-50℃减压浓缩,XDA-8大孔树脂纯化,60%的食品级乙醇洗脱,收集洗脱液,40-50℃减压浓缩,-50℃冷冻干燥24h,得到紫红色紫苏花色苷粗提物。
以麦芽糊精60%和阿拉伯胶40%为壁材,将两种壁材先后溶于60-70℃蒸馏水中,完全溶解后将花色苷粗提物粉末缓慢加入该溶液,芯壁比1:9,壁材浓度30%,加入过程中不断搅拌,然后超声处理10min使样品完全均质,真空脱气5min,同时调节溶液的pH为2.5。均质的样品倒入培养皿,冷冻干燥24h。样品干燥后,研磨,过60目筛,塑料袋密封,4℃冷藏备用。测得紫苏花色苷包埋效率84.15%,囊外花色苷占15.85%,包埋产率95.67%。
微胶囊粉和花色苷样品分别放在避光及自然光照的条件下,25℃放置90d,比较二者花色苷的保留率。结果表明,微胶囊粉在避光和自然光照条件下的花色苷保存率均高于未包埋的花色苷提取物。可以得出,微胶囊产品显著的提高了花色苷的稳定性,降低了对外界条件的敏感性。将微胶囊粉和花色苷提取物避光条件下25℃处理90d,以Vc为对照,测定二者清除DPPH和ABTS自由基能力。二者的清除能力均小于Vc,然而微胶囊粉的清除能力高于花色苷提取物,说明微胶囊粉保留了原有的抗氧化能力,微胶囊化能降低贮藏时间对抗氧化能力的影响。
实施例3
花蕾期收获紫苏叶片,紫苏叶自然阴干。取阴干的紫苏叶200g,小型高速粉碎机粉碎1min,料液比为1:20,70%的食品级酸化乙醇(含0.1%HCl)50-55℃超声波辅助提取2次,每次50min,提取液5000rpm离心10min。上清液40-50℃减压浓缩,XDA-8大孔树脂纯化,60%的食品级乙醇洗脱,收集洗脱液,40-50℃减压浓缩,-50℃冷冻干燥24h,得到紫红色紫苏花色苷粗提物。
以麦芽糊精80%和阿拉伯胶20%为壁材,将两种壁材先后溶于60-70℃蒸馏水中,完全溶解后将花色苷粗提物粉末缓慢加入该溶液,芯壁比1:7.2,壁材浓度45%,加入过程中不断搅拌,超声处理10min使样品完全均质,真空脱气2-5min,同时调节溶液的pH为3.0。均质的样品倒入培养皿,冷冻干燥16h。样品干燥后,研磨,过60目筛,塑料袋密封,4℃冷藏备用。测得紫苏花色苷的包埋效率82.63%,囊外花色苷占17.37%,包埋产率92.23%。
微胶囊粉和花色苷提取物分别放在避光及自然光照的条件下,25℃放置90d,比较二者花色苷的保留率。结果表明,微胶囊粉在避光和自然光照条件下的花色苷保存率均高于未包埋的花色苷提取物。可以看出,微胶囊产品显著的提高了花色苷的稳定性,降低了对外界条件的敏感性。将微胶囊粉和花色苷提取物避光条件下25℃处理90d,以Vc为对照,测定二者清除DPPH和ABTS自由基能力。二者的清除能力均小于Vc,然而微胶囊粉的清除能力高于花色苷提取物,说明微胶囊粉保留了原有的抗氧化能力,微胶囊化能降低贮藏时间对抗氧化能力的影响。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种紫苏花色苷微胶囊的制备方法,其特征在于,包括如下步骤:步骤1,紫苏叶自然阴干,小型高速粉碎机粉碎1-2min,酸化乙醇超声波辅助提取,提取液5000rpm离心10min,重复提取一次,合并上清液;
步骤2,上清液减压浓缩,大孔树脂纯化,60%乙醇洗脱,收集洗脱液,减压浓缩,冷冻干燥,得到紫红色紫苏花色苷粗提物;
步骤3,以麦芽糊精和阿拉伯胶为壁材,先将麦芽糊精缓慢溶解于60-70℃蒸馏水中,完全溶解后,再加入阿拉伯胶,获得稳定的壁材溶液;
步骤4,将花色苷粗提物粉末缓慢加入壁材溶液,加入过程中不断搅拌,超声处理使样品完全均质,然后真空条件下脱气,同时调节溶液的pH。
步骤5,完全均质的芯壁混合液倒入培养皿,冷冻干燥,样品冻干后,研磨,塑料袋密封,4℃冷藏备用。
2.根据权利要求1所述的紫苏花色苷微胶囊的制备方法,其特征在于:所述步骤1中,在花蕾期收获紫苏叶片,自然阴干7-10d,料液比为1:20,70%的食品级乙醇(含0.1%HCl)50-55℃超声波辅助提取2次,每次50min。
3.根据权利要求1所述的紫苏花色苷微胶囊的制备方法,其特征在于:所述步骤2中,上清液40-50℃减压浓缩,XDA-8大孔树脂纯化,60%的食品级乙醇洗脱,收集洗脱液,40-50℃减压浓缩,-50℃冷冻干燥24h,得到紫红色紫苏花色苷粗提物。
4.根据权利要求1所述的紫苏花色苷微胶囊的制备方法,其特征在于:所述步骤3中,以60-80%的麦芽糊精和20-40%的阿拉伯胶为壁材,壁材浓度30-50%配制壁材溶液。
5.根据权利要求1所述的紫苏花色苷微胶囊的制备方法,其特征在于:所述步骤4中,以芯壁比为1:7-9,将花色苷粗提物粉末缓慢加入壁材溶液,加入过程中不断搅拌,超声处理10-15min使样品完全均质,然后真空条件下脱气2-5min,同时调节溶液的pH为2.0-3.0。
6.根据权利要求1所述的紫苏花色苷微胶囊的制备方法,其特征在于:所述步骤5中,芯壁混合液倒入培养皿,-50℃冷冻干燥24h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810509012.5A CN108741071A (zh) | 2018-05-24 | 2018-05-24 | 一种紫苏花色苷微胶囊的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810509012.5A CN108741071A (zh) | 2018-05-24 | 2018-05-24 | 一种紫苏花色苷微胶囊的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108741071A true CN108741071A (zh) | 2018-11-06 |
Family
ID=64005702
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810509012.5A Withdrawn CN108741071A (zh) | 2018-05-24 | 2018-05-24 | 一种紫苏花色苷微胶囊的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108741071A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619588A (zh) * | 2019-01-29 | 2019-04-16 | 天津商业大学 | 一种玫瑰茄花色苷微胶囊及其制备方法 |
CN109771475A (zh) * | 2019-03-26 | 2019-05-21 | 中北大学 | 一种从紫苏籽壳中提取多酚的方法 |
CN112931764A (zh) * | 2021-02-08 | 2021-06-11 | 陕西师范大学 | 一种基于紫花苜蓿花朵花色苷的微胶囊制作方法 |
CN113372400A (zh) * | 2021-06-09 | 2021-09-10 | 贵州侗乡生态农业科技发展有限公司 | 一种从紫苏叶中提取花色苷的方法 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102488158A (zh) * | 2011-12-26 | 2012-06-13 | 江苏省农业科学院 | 一种黑莓花色苷微胶囊及其制备方法 |
CN102964866A (zh) * | 2012-11-20 | 2013-03-13 | 中北大学 | 从紫苏叶中提取紫苏色素的方法 |
CN104522666A (zh) * | 2015-01-04 | 2015-04-22 | 吉林省农业科学院 | 一种辅助降血脂的刺玫籽油和紫苏籽油复合微胶囊及其制备方法 |
CN105054070A (zh) * | 2015-09-07 | 2015-11-18 | 中国科学院西北高原生物研究所 | 一种白刺花色苷粗提物及其微胶囊 |
CN105079281A (zh) * | 2015-09-07 | 2015-11-25 | 中国科学院西北高原生物研究所 | 一种黑果枸杞花色苷粗提物及其缓释微胶囊 |
CN105153253A (zh) * | 2015-08-31 | 2015-12-16 | 桂林茗兴生物科技有限公司 | 紫甘薯花色苷的提取工艺 |
CN105238098A (zh) * | 2015-11-02 | 2016-01-13 | 江苏食品药品职业技术学院 | 一种紫玉米芯花色苷动态梯度包埋方法 |
CN107793456A (zh) * | 2017-11-07 | 2018-03-13 | 黑龙江省科学院大庆分院 | 从紫苏叶中提取纯化的花青素及其制备方法 |
-
2018
- 2018-05-24 CN CN201810509012.5A patent/CN108741071A/zh not_active Withdrawn
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102488158A (zh) * | 2011-12-26 | 2012-06-13 | 江苏省农业科学院 | 一种黑莓花色苷微胶囊及其制备方法 |
CN102964866A (zh) * | 2012-11-20 | 2013-03-13 | 中北大学 | 从紫苏叶中提取紫苏色素的方法 |
CN104522666A (zh) * | 2015-01-04 | 2015-04-22 | 吉林省农业科学院 | 一种辅助降血脂的刺玫籽油和紫苏籽油复合微胶囊及其制备方法 |
CN105153253A (zh) * | 2015-08-31 | 2015-12-16 | 桂林茗兴生物科技有限公司 | 紫甘薯花色苷的提取工艺 |
CN105054070A (zh) * | 2015-09-07 | 2015-11-18 | 中国科学院西北高原生物研究所 | 一种白刺花色苷粗提物及其微胶囊 |
CN105079281A (zh) * | 2015-09-07 | 2015-11-25 | 中国科学院西北高原生物研究所 | 一种黑果枸杞花色苷粗提物及其缓释微胶囊 |
CN105238098A (zh) * | 2015-11-02 | 2016-01-13 | 江苏食品药品职业技术学院 | 一种紫玉米芯花色苷动态梯度包埋方法 |
CN107793456A (zh) * | 2017-11-07 | 2018-03-13 | 黑龙江省科学院大庆分院 | 从紫苏叶中提取纯化的花青素及其制备方法 |
Non-Patent Citations (2)
Title |
---|
崔丽霞等: "紫苏花色苷纯化工艺研究", 《食品科技》 * |
蔡宁晨等: "紫苏叶花色苷抗氧化作用的研究", 《中国食品学报》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619588A (zh) * | 2019-01-29 | 2019-04-16 | 天津商业大学 | 一种玫瑰茄花色苷微胶囊及其制备方法 |
CN109771475A (zh) * | 2019-03-26 | 2019-05-21 | 中北大学 | 一种从紫苏籽壳中提取多酚的方法 |
CN112931764A (zh) * | 2021-02-08 | 2021-06-11 | 陕西师范大学 | 一种基于紫花苜蓿花朵花色苷的微胶囊制作方法 |
CN113372400A (zh) * | 2021-06-09 | 2021-09-10 | 贵州侗乡生态农业科技发展有限公司 | 一种从紫苏叶中提取花色苷的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108741071A (zh) | 一种紫苏花色苷微胶囊的制备方法 | |
CN109439477A (zh) | 一种火麻啤酒及其制作方法 | |
CN109123686A (zh) | 一种具有保健功能的火麻籽粉高蛋白素肉及其制备方法 | |
CN108530411A (zh) | 一种从野樱莓渣中提取与纯化花青素的方法 | |
Bastos et al. | Microwave-assisted extraction of betalains | |
CN105884737A (zh) | 一种蓝靛果花青素的提纯工艺 | |
KR101963978B1 (ko) | 진세노사이드 컴파운드 케이 및 Rh2와 생리활성성분이 증진된 새싹삼 발효조성물 및 그 제조방법 | |
CN106108003A (zh) | 一种富含稀有人参皂苷Rh2黑参的制备方法 | |
KR102560149B1 (ko) | 미강의 유산균 발효를 이용한 기능성 조성물 제조방법 | |
JP5854330B2 (ja) | β−カロテン高含有ドナリエラ粉末の製造方法 | |
CN107494769B (zh) | 葡萄籽调和油及其制作方法 | |
CN109043323A (zh) | 一种具有保健功能的火麻蛋白米粉的制备方法 | |
CN105124575A (zh) | 一种健胃消食茶叶籽多肽含片及其制备方法 | |
Wu et al. | Research progress on extraction of active components from apple processing waste | |
KR20090078013A (ko) | 혈당강하 기능성 상황버섯 균사체 배양 상엽차 | |
KR101681495B1 (ko) | 마를 이용한 기능성 식품 제조방법 및 이에 의해 제조된 기능성 식품 | |
CN108125209B (zh) | 一种具有抗氧化作用的黑米花青素盐及制备方法 | |
KR20140023124A (ko) | 레스베라트롤이 함유된 음료 제조방법 및 이에 의해 제조된 음료 | |
CN107460037B (zh) | 高钙山茶油及其生产工艺 | |
KR101326102B1 (ko) | 홍국 발효 추출물을 포함하는 화장료 조성물 | |
CN113498838A (zh) | 一种蜜炼陈皮柑汁膏及其制备方法 | |
KR102042162B1 (ko) | 산약초와 식용곤충을 활용한 간경화 개선용 건강기능식품의 조성물 및 산약초와 식용곤충을 활용한 간경화 개선용 건강기능식품의 제조방법 | |
CN1241499C (zh) | 苜苏植物浓缩提取液的生产方法 | |
CN1803933A (zh) | 紫甘薯天然红色素的乙醇提取方法 | |
CN110699180A (zh) | 金花葵烟用香料的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181106 |
|
WW01 | Invention patent application withdrawn after publication |