CN109730318A - It is a kind of improve fraise glycosides stability composition and its application - Google Patents
It is a kind of improve fraise glycosides stability composition and its application Download PDFInfo
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- CN109730318A CN109730318A CN201811390511.3A CN201811390511A CN109730318A CN 109730318 A CN109730318 A CN 109730318A CN 201811390511 A CN201811390511 A CN 201811390511A CN 109730318 A CN109730318 A CN 109730318A
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Abstract
The present invention relates to a kind of compositions for improving fraise glycosides stability, including one or more of malic acid and citric acid and malonic acid, cysteine and ferulic acid.The application composition is directly appended in the solution containing fraise glycosides, can effectively enhance the stability of fraise glycosides, improves the retention rate of fraise glycosides, and the lasting effect of composition of the present invention is good, can play a role long-term effectively.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of composition for improving fraise glycosides stability
And its application.
Background technique
Anthocyanin is also known as anthocyanidin, and it is that a kind of natural fiavanoids class is water-soluble that main component, which is pelargonin -3- glucoside,
Property pigment, it is safe and non-toxic, and there is multiple efficacies effect, but it easy influenced by various chemical factors and degraded.Flower
The stability of color glycosides other than being influenced by self structure, also with processing and storage in pH, temperature, light, oxygen, metal from
Son etc. is related.Li Ying is freely equal, and (Li Yingchang, Meng Xianjun, all gorgeous equal metal ions and food additives are to Anthocyanin from Blueberry stability
Influence [J] Food Science, 2009,30 (09): 80-84) research discovery ascorbic acid decline the stability of Anthocyanin from Blueberry
Conclusion.(extraction of Sun Wenjuan purple sweet potato anthocyanin, deodorization, stability and its Jiangnan structure Preliminary Identification [D] are big by Sun Wenjuan
Learn, 2015) it has studied ascorbic acid and has effect of losing lustre to purple sweet potato anthocyanin, and oxalic acid, malonic acid and L MALIC ACID are colored to purple sweet potato
Color glycosides has auxiliary color to act on.Liu Yujia (in Liu Yujia, Peng Litao, Ye Junli " flange " strawberry fruit the composition of anthocyanin and
Stability [J] Hua Zhong Agriculture University journal, 2016,35 (1): 24-30) research do not find that organic acid can improve strawberry
The stability of pigment glycosides.
At present about the method for improving anthocyanin stability, main includes color effect altogether, the methods of embedding.
Color effect refers to that anthocyanin and colourless or very slight color organic compound in solution form Interpolymer Association body altogether,
So that the phenomenon that anthocyanin color is more stable.The shortcomings that color effect improves the stability of anthocyanin altogether is to be easy to change pattern
Chemical constituent in glycosides solution.
Embedding is a kind of anthocyanin is encapsulated in solid particle or liquid vesica to realize that it is stabilized and control discharges
Technology.Embedding techniques higher operating costs, the release of anthocyanin ingredient and packaging material relationship are closer.
Summary of the invention
The object of the present invention is to provide a kind of compositions for improving fraise glycosides stability, including malic acid and citric acid
And one or more of malonic acid, cysteine and ferulic acid.
It is a discovery of the invention that with malic acid and citric acid for basic additive, then add other organic acids pair of appropriate ratio
Enhance the stability of fraise glycosides, the retention rate for improving fraise glycosides is of crucial importance.
As a preferred option, composition of the present invention includes malic acid, citric acid and malonic acid, or, including apple
Tartaric acid, citric acid and cysteine, or, including malic acid, citric acid, malonic acid and cysteine.
Preferably, the mass ratio of the malic acid and citric acid is 1:0.8~1.2.
Preferably, the mass ratio of the malic acid and the malonic acid is 1:0.8~1.2, the malic acid and described half
Cystine mass ratio is 1:0.8~1.2, and the mass ratio of the malic acid and the ferulic acid is 1:0.8~1.2.
It is further preferred that the malic acid, citric acid, malonic acid, cysteine and ferulic acid the ratio between tret for for
1:1:1:1:1.It is another object of the present invention to protect composition of the present invention in improving fraise glycosides stability
Using in the sample containing fraise glycosides, in terms of every mg fraise glycosides, malic acid adds 1-30mg/mg, citric acid addition
1-30mg/mg malonic acid 1-30mg/mg, cysteine 1-30mg/mg, ferulic acid 1-30mg/mg.
Preferably, when the sample is that strawberry is starched, as mass fraction, the additive amount of the malonic acid is 0.1-
1.5%, the additive amount of the cysteine is 0.1-1.5%, and the additive amount of the ferulic acid is 0.1-1.5%, the apple
The additive amount of acid is 0.1-1.5%, and the additive amount of the citric acid is 0.1-1.5%.The study found that excessively high and too low the third two
Acid, cysteine, ferulic acid, malic acid, citric acid do not have positive effect to raising fraise glycosides retention rate.
Preferably, the sample is strawberry slurry, and as mass fraction, the total amount of adding of composition is that the strawberry starches total matter
The 0.3~3% of amount.
As a preferred option, the sample is strawberry slurry, and the composition is malic acid, citric acid, malonic acid and half
The mass ratio of cystine is the mixture of 1:1:1:1, and the additive amount of the composition is that the strawberry starches the 1% of gross mass.
Preferably, the strawberry slurry is directly beaten by fresh strawberry is prepared.
Preferably, composition of the present invention is in the concrete operations of stability for improving the anthocyanin in strawberry slurry,
Strawberry added with the composition is starched and is saved under conditions of 4 DEG C.
Method of the present invention has the following beneficial effects:
1) present invention passes through adds stability composition in the solution, can effectively enhance the stability of colored strawberry glycosides,
Improve the retention rate of fraise glycosides.
2) composition of the invention can play the role of improving strawberry glycosides retention rate steadily in the long term, be suitable for industrialization
The application of production.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, and is the third of 1:1:1 including mass ratio
Diacid, malic acid and citric acid.
The present embodiment further relates to the application that the high anthocyanin stability of strawberry is proposed using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, 100mL strawberry is taken to starch, through detecting, pattern in fresh strawberry
The content of glycosides is 620mg/L；
2) combinations of the above object 0.9g is added in Xiang Shangshu 100mL strawberry slurry, 4 DEG C is placed on after being put into brown reagent bottle
It is saved in refrigerator.
Embodiment 2
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, and is the half of 1:1:1 including mass ratio
Cystine, malic acid and citric acid.
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, take 100mL；
2) 0.9g combinations of the above object is added in Xiang Shangshu 100mL strawberry slurry, 4 DEG C is placed on after being put into brown reagent bottle
In refrigerator.
Embodiment 3
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, including mass ratio be 1:1:1 Ah
Wei's acid, malic acid and citric acid.
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, take 100mL；
2) 0.9g combinations of the above object is added in Xiang Shangshu 100mL strawberry slurry, 4 DEG C is placed on after being put into brown reagent bottle
In refrigerator.
Embodiment 4
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, and is 1:1:1:1's including mass ratio
Malonic acid, cysteine malic acid and citric acid.
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, take 100mL；
2) 1g combinations of the above object is added in Xiang Shangshu 100mL strawberry slurry, 4 DEG C of ice is placed on after being put into brown reagent bottle
In case.
Embodiment 5
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, including mass ratio is 1:1:1:1:1
Malonic acid, cysteine, ferulic acid, malic acid and citric acid.
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, take 100mL；
2) 3g composition as described in example 4 is added in Xiang Shangshu 100mL strawberry slurry, placement after being put into brown reagent bottle
In 4 DEG C of refrigerators.
Embodiment 6
The present embodiment is related to a kind of composition that fraise glycosides stability can be improved, including mass ratio is 1:1:1:1:1
Malonic acid, cysteine, ferulic acid, malic acid and citric acid.
The present embodiment further relates to the application that fraise glycosides stability is improved using this composition, includes the following steps:
1) fresh strawberry cleaned, be directly beaten after stalk, take 100mL；
2) composition described in 0.5g embodiment 5 is added in Xiang Shangshu 100mL strawberry slurry, is put after being put into brown reagent bottle
It sets in 4 DEG C of refrigerators.
Comparative example 1
Compared with Example 1, difference is that malonic acid is not added in the composition, and the total addition level of composition is
0.9g。
Comparative example 2
Compared with Example 2, difference is that citric acid is not added in the composition, and the total addition level of composition is
0.9g。
Experimental example 1
This experimental example is related to the measurement of strawberry anthocyanin retention rate in embodiment and comparative example, includes the following steps:
(1) the blank control strawberry that the application composition was starched and do not added to the strawberry in embodiment, comparative example is starched 4
DEG C refrigerator is saved 7 days and is taken out, and is kept the temperature 20-40min under conditions of 80-90 DEG C of temperature, is then centrifuged under the conditions of 3000rpm
15min takes all supernatants constant volume in 250ml volumetric flask, 1ml solution is then taken from volumetric flask, utilizes the solution of pH=1
(V (0.2mol/L KCl): V (0.2mol/L HCl)=25:67) constant volume in the brown volumetric flask of 10ml, then takes the palm fibre
1mL solution in color tolerance measuring bottle, with pH=4.5, ((V (1mol/L NaAC): V (1mol/L HCl): V's (H2O)=10:6:9) is slow
Into the brown volumetric flask of 10ml, last 25 DEG C are kept in dark place 2 hours constant volume fliud flushing again.
(2) Abs value is measured under 500nm and 700nm luminosity.Using fraise glycosides concentration C (mg/L)=A × MW ×
DF × 100 × 25 × 2/ ε × 1 calculates the retention rate of anthocyanin.
Above-mentioned experimental result is shown in Table 1:
Table 1
As shown in Table 1, it is added to composition described herein, the stabilization of fraise glycosides can be effectively improved really
Property, effect is best when including malic acid, citric acid, malonic acid and cysteine with addition.In addition, malic acid and citric acid really may be used
Extraordinary synergistic effect is played, in the case where not adding citric acid, is had a greatly reduced quality the preservation effect of anthocyanin (as compared
Example 2).By detection in 30 days, composition of the invention still can effectively play a role, and have preferable lasting effect.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of composition for improving fraise glycosides stability, which is characterized in that including malic acid and citric acid and the third two
One or more of acid, cysteine and ferulic acid.
2. composition according to claim 1, which is characterized in that including malic acid, citric acid and malonic acid, or, including
Malic acid, citric acid and cysteine, or, including malic acid, citric acid, malonic acid and cysteine.
3. composition according to claim 1 or 2, which is characterized in that the mass ratio of the malic acid and citric acid is 1:
0.8~1.2.
4. the composition according to claim 3, which is characterized in that the mass ratio of the malic acid and the malonic acid is
1:0.8~1.2, the malic acid and the cysteine mass ratio are 1:0.8~1.2, the malic acid and the ferulic acid
Mass ratio be 1:0.8~1.2.
5. application of the described in any item compositions of Claims 1 to 4 in raising fraise glycosides stability, feature exist
In in the sample containing fraise glycosides, in terms of every mg fraise glycosides, malic acid adds 1-30mg/mg, citric acid adds 1-
30mg/mg, malonic acid addition 1-30mg/mg, cysteine addition 1-30mg/mg, ferulic acid add 1-30mg/mg.
6. application according to claim 5, which is characterized in that the sample is strawberry slurry, as mass fraction, described third
The additive amount of diacid is 0.1-1.5%, and the additive amount of the cysteine is 0.1-1.5%, and the additive amount of the ferulic acid is
0.1-1.5%, the additive amount of the malic acid are 0.1-1.5%, and the additive amount of the citric acid is 0.1-1.5%.
7. application according to claim 6, which is characterized in that the sample is strawberry slurry, as mass fraction, composition
Total amount of adding be the strawberry starch gross mass 0.3~3%.
8. application according to claim 6 or 7, which is characterized in that the sample is strawberry slurry, and the composition is apple
Acid, citric acid, malonic acid and cysteine mass ratio be the mixture of 1:1:1:1, the additive amount of the composition is described
Strawberry starches the 1% of gross mass.
9. according to the described in any item applications of claim 6~8, which is characterized in that the strawberry slurry is directly beaten by fresh strawberry
Slurry is prepared.
10. according to the described in any item applications of claim 6~9, which is characterized in that starch the strawberry added with the composition
It is saved under conditions of 4 DEG C.
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Cited By (3)
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| WO2021035913A1 (en) * | 2019-08-29 | 2021-03-04 | 中国农业大学 | Method for improving anthocyanin stability |
| CN113475653A (en) * | 2021-07-19 | 2021-10-08 | 沈阳农业大学 | Method for improving anthocyanin stability of berry juice |
| CN114874640A (en) * | 2022-05-23 | 2022-08-09 | 江南大学 | Method for improving color stability of mulberry red pigment based on mulberry anthocyanin derivative |
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Cited By (3)
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| WO2021035913A1 (en) * | 2019-08-29 | 2021-03-04 | 中国农业大学 | Method for improving anthocyanin stability |
| CN113475653A (en) * | 2021-07-19 | 2021-10-08 | 沈阳农业大学 | Method for improving anthocyanin stability of berry juice |
| CN114874640A (en) * | 2022-05-23 | 2022-08-09 | 江南大学 | Method for improving color stability of mulberry red pigment based on mulberry anthocyanin derivative |
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| CN109730318B (en) | 2022-11-08 |
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