CN110590729A - Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide - Google Patents
Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide Download PDFInfo
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- CN110590729A CN110590729A CN201910904189.XA CN201910904189A CN110590729A CN 110590729 A CN110590729 A CN 110590729A CN 201910904189 A CN201910904189 A CN 201910904189A CN 110590729 A CN110590729 A CN 110590729A
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- anthocyanin
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- walnut peptide
- heat stability
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
- A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
Abstract
The invention belongs to the field of improving the heat stability of brassica alba anthocyanin, and relates to a method for improving the heat stability of brassica alba anthocyanin by adopting walnut peptide. The method comprises the following steps: selecting Chinese cabbage with good growth condition, and cleaning for later use; selecting acidified ethanol as an extracting agent, and extracting anthocyanin from the extracting solution and Chinese cabbage under an ultrasonic condition to obtain an extracting solution; centrifuging the extracting solution, and separating supernatant to obtain crude extracting solution of anthocyanin; concentrating to obtain a concentrated solution of crude anthocyanin extract; soaking the crude anthocyanin extract concentrated solution for 2.5-4 hours, then washing the macroporous resin with distilled water, desorbing the macroporous resin with desorption solution, collecting the desorption solution and concentrating to obtain purified anthocyanin solution; adding walnut peptide solution into anthocyanin solution and heating. The invention preserves anthocyanin through the action of low-concentration walnut peptide, and can remarkably improve the preservation rate of anthocyanin at a certain temperature, which has positive effect on the preservation, development and utilization of anthocyanin in the future.
Description
Technical Field
The invention belongs to the field of improving the heat stability of brassica alba anthocyanin, and relates to a method for improving the heat stability of brassica alba anthocyanin by adopting walnut peptide.
Background
Chinese cabbage (Chinese cabbage)Brassica rapa) Native China is a main leaf vegetable in southern regions, and in recent years, southeast Asia, Europe, Japan, America and other countries are widely introduced and become world vegetables. The pakchoi is cool in nature and resistant to low temperature and high temperature, and can be planted and marketed almost in one year. However, if the Chinese cabbage is eaten in palatability, safety and nutrition, the Chinese cabbage is eaten in the first, second and third months. The rice is more nutritious for consumers, is soft, glutinous and delicious when being used, and has faint scent and delicious taste and sweet taste. The pakchoi contains similar nutritive value components as pakchoi, and contains protein, fat, anthocyanin, saccharide, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, nicotinic acid, vitamin C, etc. The Chinese cabbage has high nutritive value and rich anthocyanin content.
On one hand, anthocyanin of Chinese cabbage is easily influenced by factors such as illumination, temperature, oxygen, metal ions, additives and the like in the processing process, so that the degradation of anthocyanin is caused, the reduction of anthocyanin content seriously influences the functional action of anthocyanin, and on the other hand, anthocyanin substance is also a natural pigment, the degradation of anthocyanin substance can also cause the color and luster of products to be deteriorated, the stability of product systems is influenced, and the quality of the products is reduced.
The walnut protein has complete amino acid types and rich nutrition, contains 8 essential amino acids necessary for human bodies, is similar to animal protein, is an important source of high-quality protein, however, compared with the walnut protein, the hydrolysate walnut peptide has the good characteristics of high concentration, low viscosity, good solubility, strong reducing capability, relative stability to pH change and the like, is superior to the walnut protein in the aspects of foamability, emulsibility, oil absorption and the like, and has certain oxidation resistance and can effectively prevent various diseases such as cardiovascular diseases, obesity, diabetes and the like.
Disclosure of Invention
Aiming at the serious defects in the stable anthocyanin preservation technology in the prior art, the invention provides the method for improving the heat stability of the brassica chinensis anthocyanin by adopting the walnut peptide.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for improving the heat stability of the anthocyanin of the Chinese cabbage by adopting the walnut peptide comprises the following steps:
(1) selecting Chinese cabbage with good growth condition, and cleaning for later use;
(2) selecting acidified ethanol as an extracting agent, and extracting anthocyanin from the extracting solution and Chinese cabbage under an ultrasonic condition to obtain an extracting solution;
(3) centrifuging the extracting solution obtained in the step (2), and separating supernatant to obtain a crude extracting solution of anthocyanin;
(4) carrying out crude extraction liquid obtained in the step (3); concentrating to obtain a concentrated solution of crude anthocyanin extract;
(5) adding the pre-treated macroporous resin into the anthocyanin crude extraction concentrated solution obtained in the step (4), soaking for 2.5-4 hours, then washing the macroporous resin with distilled water, desorbing the macroporous resin with a desorbent, collecting the desorbed solution and concentrating to obtain a purified anthocyanin solution;
(6) and (3) adding a walnut peptide solution into the anthocyanin solution obtained in the step (5) and heating, wherein the starting temperature is 80-90 ℃.
Preferably, the Chinese cabbage in the step (1) is Chinese cabbage or non-heading Chinese cabbage.
Preferably, the temperature ultrasonically treated in the step (2) is 30 ℃; the frequency of ultrasonic wave is 80 Hz; the extraction time is 28 min.
Preferably, the acidified ethanol in step (2) is 80% ethanol of 1% HCL.
Preferably, the liquid-material ratio of the extracting solution in the step (2) to the Chinese cabbage is 1: 50.
preferably, the concentration in the step (4) is carried out at 30 ℃ for 20 minutes.
Preferably, the desorbent in step (5) is 0.1% HCL in 80% ethanol.
Preferably, the specific steps predicted in the step (5) are as follows: the macroporous resin is firstly soaked in 1mol/L hydrochloric acid for 10 hours, washed clean by distilled water, then soaked in 1mol/L sodium hydroxide for 10 hours, washed to be neutral and filtered for standby.
Preferably, the volume fraction of the walnut peptide solution in the step (6) is 0.5%.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the cabbage anthocyanin is obtained through the walnut peptide, so that the heat stability of the anthocyanin is improved, and the method is simple and effective in operation process;
2. the method provided by the invention is healthy and nontoxic, and has no harm to the environment;
3. the macroporous resin which is soaked in 1mol/L HCL and 1mol/L NaOH for 10 hours is more beneficial to playing the effect of impurity removal.
Drawings
FIG. 1 is a graph of the concentration of anthocyanins at 80 ℃ and different volume fractions of walnut peptide of example 1;
FIG. 2 is a graph of anthocyanin concentrations at 85 ℃ for different volume fractions of walnut peptides of example 1;
FIG. 3 is a graph of anthocyanin concentrations at 90 ℃ for different volume fractions of walnut peptides of example 1.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments. It will be understood by those skilled in the art that the following examples are illustrative of the present invention only and should not be taken as limiting the scope of the invention. The specific techniques or conditions are not indicated in the examples, and the techniques or conditions described in the literature in the art are performed in accordance with the instructions. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
A method for improving the heat stability of the anthocyanin of the Chinese cabbage by adopting the walnut peptide comprises the following steps:
preparing 80% ethanol extractant containing 1% hydrochloric acid for use;
preparing a walnut peptide solution with the volume fractions of 0.1%, 0.5%, 1%, 1.5% and 2% for later use;
lipid D-101 macroporous resin was prepared: soaking the raw materials for 10 hours by using 1mol/L hydrochloric acid, washing the raw materials clean by using distilled water, soaking the raw materials for 10 hours by using 1mol/L hydrogen hydroxide, washing the raw materials to be neutral, and performing suction filtration for later use;
weighing 0.2 g of purple cabbage, grinding into powder, and mixing according to the weight ratio of 1: adding an extracting agent into a liquid-material ratio of 50, putting a test tube filled with the extracting agent into an ultrasonic instrument, extracting for 28 minutes at 80HZ and 30 ℃, putting the centrifugal tube into a centrifugal machine, centrifuging for 10 minutes at 8000g and 4 ℃, sucking supernatant and removing residues, putting the supernatant into a vacuum concentrator, concentrating for 20 minutes at 30 ℃, putting 1g of macroporous resin D-101 into 40ml of crude anthocyanin extract concentrated solution, soaking for 3 hours, repeatedly washing the macroporous resin with distilled water, putting the macroporous resin in a shaking table at 28 ℃ with 80% ethanol of 0.1% HCL for 150r/min, desorbing the macroporous resin for 1 hour, and obtaining a purified anthocyanin solution;
the purified anthocyanin solution is concentrated for 15 minutes in a concentrator for later use, and the concentration after concentration is 16.98 mg/L. According to the volume ratio of 1:1, adding 500 mu l of anthocyanin concentrated solution and 500 mu l of walnut peptide protein solution with different concentrations, carrying out an experiment in a water bath at 80 ℃, and detecting the content of anthocyanin in each system by using a pH differential method to obtain column diagrams shown in figure 1, figure 2 and figure 3: as can be seen from the figure, the walnut peptide protein with higher concentration can accelerate the degradation of anthocyanin, on the contrary, the walnut peptide with 0.5 percent can obviously improve the heat stability of anthocyanin, but the effect of 0.1 percent and 2 percent is obviously reduced.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A method for improving the heat stability of the anthocyanin of the Chinese cabbage by adopting the walnut peptide is characterized by comprising the following steps:
(1) selecting Chinese cabbage with good growth condition, and cleaning for later use;
(2) selecting acidified ethanol as an extracting agent, and extracting anthocyanin from the extracting solution and Chinese cabbage under an ultrasonic condition to obtain an extracting solution;
(3) centrifuging the extracting solution obtained in the step (2), and separating supernatant to obtain a crude extracting solution of anthocyanin;
(4) concentrating the crude extraction liquid obtained in the step (3) to obtain a concentrated anthocyanin crude extraction liquid;
(5) adding the pretreated macroporous resin into the anthocyanin crude extraction concentrated solution obtained in the step (4), soaking for 2.5-4 hours, then washing the macroporous resin with distilled water, desorbing the macroporous resin with a desorbent, collecting the desorbed solution and concentrating to obtain a purified anthocyanin solution;
(6) and (3) adding a walnut peptide solution into the anthocyanin solution obtained in the step (5) and heating, wherein the starting temperature is 80-90 ℃, and the volume ratio of the anthocyanin solution to the walnut peptide solution is 1: 1.
2. The method for improving the heat stability of cabbage anthocyanin by using walnut peptide as claimed in claim 1, wherein the cabbage in the step (1) is a Chinese cabbage or a Chinese cabbage without heading.
3. The method for improving the heat stability of the brassica oleracea anthocyanin by using the walnut peptide as claimed in claim 1, wherein the temperature of the ultrasonic treatment in the step (2) is 30 ℃; the frequency of ultrasonic wave is 80 Hz; the extraction time is 28 min.
4. The method for improving the heat stability of brassica alba anthocyanin by using juglans regia as claimed in claim 1, wherein the acidified ethanol in the step (2) is 80% ethanol of 1% HCL.
5. The method for improving the heat stability of the brassica campestris anthocyanin by using the walnut peptide as claimed in claim 1, wherein the liquid-material ratio of the extracting solution in the step (2) to the Chinese cabbage is 1: 50.
6. the method for improving the heat stability of the brassica alba anthocyanin by using the walnut peptide as claimed in claim 1, wherein the concentration temperature in the step (4) is 30 ℃, and the concentration time is 20 minutes.
7. The method for improving the heat stability of the anthocyanin of the cabbage family by using the walnut peptide as claimed in claim 1, wherein the desorbent in the step (5) is 80% ethanol with 0.1% HCL.
8. The method for improving the heat stability of the brassica alba anthocyanin by using the walnut peptide as claimed in claim 1, wherein the specific steps which are predicted in the step (5) are as follows: the macroporous resin is firstly soaked in 1mol/L hydrochloric acid for 10 hours, washed clean by distilled water, then soaked in 1mol/L sodium hydroxide for 10 hours, washed to be neutral and filtered for standby.
9. The method for improving the heat stability of the brassica alba anthocyanin by using the walnut peptide as claimed in claim 1, wherein the volume fraction of the walnut peptide solution in the step (6) is 0.5%.
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| CN201910904189.XA CN110590729B (en) | 2019-09-24 | 2019-09-24 | Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide |
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| CN110590729B CN110590729B (en) | 2022-09-30 |
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Citations (6)
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| CN1620935A (en) * | 2004-12-15 | 2005-06-01 | 辽宁省农业科学院食品与加工研究所 | Amylose, polypeptide functional blueberry drink and production process |
| CN101416653A (en) * | 2008-10-28 | 2009-04-29 | 张守勤 | Processing method of blueberry preserved food |
| CN102060833A (en) * | 2010-11-29 | 2011-05-18 | 中国科学院西北高原生物研究所 | Method for extracting anthocyanin from lycium ruthenicum fruit |
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2019
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| CN1620935A (en) * | 2004-12-15 | 2005-06-01 | 辽宁省农业科学院食品与加工研究所 | Amylose, polypeptide functional blueberry drink and production process |
| CN101416653A (en) * | 2008-10-28 | 2009-04-29 | 张守勤 | Processing method of blueberry preserved food |
| CN102060833A (en) * | 2010-11-29 | 2011-05-18 | 中国科学院西北高原生物研究所 | Method for extracting anthocyanin from lycium ruthenicum fruit |
| CN102060829A (en) * | 2010-11-29 | 2011-05-18 | 中国科学院西北高原生物研究所 | Method for extracting anthocyanin from nitratia seeds |
| CN105153253A (en) * | 2015-08-31 | 2015-12-16 | 桂林茗兴生物科技有限公司 | Purple sweet potato anthocyanin extraction process |
| CN107383115A (en) * | 2017-06-15 | 2017-11-24 | 淮阴工学院 | The method for extracting flower color glycosides |
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