CN113264971A - Preparation method of high-stability blueberry anthocyanin - Google Patents
Preparation method of high-stability blueberry anthocyanin Download PDFInfo
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- CN113264971A CN113264971A CN202110468899.XA CN202110468899A CN113264971A CN 113264971 A CN113264971 A CN 113264971A CN 202110468899 A CN202110468899 A CN 202110468899A CN 113264971 A CN113264971 A CN 113264971A
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- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 85
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 85
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 85
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 85
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 46
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 46
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 46
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 52
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 52
- 235000021119 whey protein Nutrition 0.000 claims abstract description 51
- 235000018102 proteins Nutrition 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000007853 buffer solution Substances 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000287 crude extract Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 239000012452 mother liquor Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H17/00—Compounds containing heterocyclic radicals directly attached to hetero atoms of saccharide radicals
- C07H17/04—Heterocyclic radicals containing only oxygen as ring hetero atoms
- C07H17/06—Benzopyran radicals
- C07H17/065—Benzo[b]pyrans
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
- C07H1/08—Separation; Purification from natural products
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of high-stability blueberry anthocyanin, and particularly relates to a method for improving the stability of blueberry anthocyanin by treating whey protein isolate through ultrahigh pressure-preheating combination. The method comprises the following steps: preparing whey protein isolate solution, carrying out ultrahigh pressure treatment, heating in water bath to prepare preheated whey protein isolate, and compounding with blueberry anthocyanin to prepare a stable anthocyanin solution. The invention provides a method for realizing anthocyanin stabilization, whey protein isolate is protein with higher content in milk, and the introduction of the whey protein isolate into a blueberry product can greatly increase the nutritional quality, improve the stability of blueberry anthocyanin and prolong the shelf life of the blueberry product.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to a preparation method of high-stability blueberry anthocyanin.
Background
Blueberry (vaccinium) is native to Europe and North America and has very high nutritional value, and because the blueberry contains rich anthocyanin and has very high antioxidant activity, anti-inflammatory and anti-cancer effects and the like, popular researches of people show that the edible blueberry anthocyanin also has the effects of preventing cardiovascular diseases, diabetes mellitus, weight loss and the like.
The biggest defects of blueberry anthocyanin are that the blueberry anthocyanin is easy to degrade during storage and processing, the bioactivity of the blueberry anthocyanin is lost, and the product is faded. The physicochemical stability of blueberry anthocyanin is influenced by many factors, including pH value, oxygen, illumination, temperature, enzyme, ambient environment and the like. Therefore, a preparation method of high-stability blueberry anthocyanin needs to be developed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of high-stability blueberry anthocyanin, which solves the problem of poor stability of blueberry anthocyanin in the processing process by utilizing whey protein isolate subjected to ultrahigh pressure-preheating combined treatment.
The technical scheme of the invention is realized as follows:
a preparation method of high-stability blueberry anthocyanin comprises the following steps:
(1) preparation of whey protein isolate solution: weighing 50-100 mg of whey protein isolate powder, using a citric acid buffer solution with a pH value of 6.3-6.6, carrying out constant volume treatment at 10-30 ℃ to a volume flask of 200-300 mL, configuring the concentration of protein to be 0.2-0.4 mg/mL, carrying out ultrahigh pressure treatment for 10-20min at 300-400 MPa, and subpackaging the protein in a centrifuge tube with a cover to prepare a whey protein isolate solution;
(2) preparation of preheated whey protein isolate solution: putting the centrifuge tube filled with the whey protein isolate solution into a water bath kettle, adjusting the temperature of the water bath kettle to 50-60 ℃, preheating for 10-20min, taking out the centrifuge tube, immediately carrying out ice-water bath to 10-30 ℃, storing the prepared preheated whey protein isolate solution in a refrigerator with the temperature of 3-5 ℃ for 8-12 hours, and preparing the preheated whey protein isolate solution for later use;
(3) weighing 200-300 mg of anthocyanin crude extract, dissolving in 200-300 mL of citric acid buffer solution with the pH value of 2.8-3.2, placing in ultrasonic, and carrying out ultrasonic frequency of 45-55 HZ for 15-25 min, wherein a glass rod is used for continuously stirring during ultrasonic frequency, so that the concentration of the prepared anthocyanin solution is 0.5-1.5 mg/mL;
(4) and (3) mixing the preheated whey protein isolate solution prepared in the step (2) with the anthocyanin solution prepared in the step (3) at the temperature of 10-30 ℃ in a weight part ratio of 1:1, and obtaining the composite which is an anthocyanin-protein composite solution, namely the high-stability blueberry anthocyanin.
Preferably, the whey protein isolate powder in step (1) is 75 mg.
Preferably, the citric acid buffer solution in the step (1) has a pH value of 6.4, and is metered into a 250mL volumetric flask at 25 ℃.
Preferably, the concentration of the protein prepared in the step (1) is 0.3 mg/mL.
Preferably, the temperature of the water bath kettle in the step (2) is adjusted to 55 ℃, and the preheating time is 15 min.
Preferably, the centrifuge tube is removed in step (2) and immediately cooled to 20 ℃ in an ice-water bath, and the prepared preheated whey protein isolate solution is stored in a 4 ℃ refrigerator for 10 hours.
Preferably, the step (3) is carried out at an ultrasonic frequency of 50Hz for 20 min.
Preferably, the concentration of the anthocyanin solution in the step (3) is 1 mg/mL.
Preferably, the anthocyanin purity of the blueberry anthocyanin extract in the step (3) is 30-40%.
Preferably, the anthocyanin solution in the step (3) is ready for use.
The invention has the following beneficial effects:
(1) the method has feasibility for improving the stability of anthocyanin by forming a non-covalent compound with the anthocyanin, and casein, bovine serum albumin, whey isolate protein and the like can protect the stability of blueberry anthocyanin; the preheated protein has better protection effect on anthocyanin, the structure of the preheated whey protein isolate is unfolded, and micromolecular anthocyanin can better enter the structural cavity of the protein, so that a 'hand-glove' combination mode is formed.
(2) The invention relates to a method for improving blueberry anthocyanin stability by adopting ultrahigh pressure-preheating combined treatment whey protein isolate, which comprises the steps of preparing whey protein isolate solution, performing ultrahigh pressure treatment, heating in a water bath to prepare preheated whey protein isolate, and compounding the preheated whey protein isolate with blueberry anthocyanin to prepare stable anthocyanin solution.
(3) According to the invention, whey protein isolate is adopted as protein with higher content in milk, and the introduction of the whey protein isolate into the blueberry product can greatly increase the nutritional quality, and simultaneously can improve the stability of blueberry anthocyanin and prolong the shelf life of the blueberry product.
Drawings
FIG. 1 is a graph showing anthocyanin retention under light conditions; wherein, anthocyanin represents no protein, natural whey protein isolate represents the mixture of protein and anthocyanin which is not heated, 50 ℃, 55 ℃ and 60 ℃ represent the mixture of whey protein isolate and anthocyanin which is preheated.
FIG. 2 is a graph showing the anthocyanin retention rate under heat treatment conditions; wherein, anthocyanin represents no protein, Vc represents a mixture containing anthocyanin without protein, and natural whey protein isolate represents a mixture of protein and anthocyanin without heating, and the temperature of 50 ℃, 55 ℃ and 60 ℃ represents a mixture of whey protein isolate and anthocyanin which are preheated.
FIG. 3 is a graph showing the anthocyanin retention rate under the Vc treatment condition; wherein, anthocyanin represents no protein, natural whey protein isolate represents the mixture of protein and anthocyanin which is not heated, 50 ℃, 55 ℃ and 60 ℃ represent the mixture of whey protein isolate and anthocyanin which is preheated.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials and the like used in the following examples are commercially available unless otherwise specified.
Example 1
A preparation method of high-stability blueberry anthocyanin comprises the following specific steps:
(1) weighing 50mg of whey protein isolate powder, using citric acid buffer solution with pH value of 6.3, carrying out constant volume at room temperature (10-30 ℃) to a 250mL volumetric flask, configuring the concentration of protein to be 0.2mg/mL, carrying out ultrahigh pressure treatment at 300MPa for 10min, and respectively packaging the configured whey protein isolate solution in 5 50mL centrifuge tubes with covers.
(2) And (3) putting the centrifuge tube filled with the whey protein isolate solution into a water bath kettle, adjusting the temperature of the water bath kettle to 50 ℃, preheating for 10min, taking out the centrifuge tube, immediately carrying out ice-water bath to room temperature (10-30 ℃), and storing the prepared preheated whey protein isolate solution in a refrigerator at 4 ℃ for 8 hours to prepare mother liquor for later use.
(3) Weighing 250mg of crude anthocyanin extract (with purity of 30%) and dissolving in 250mL of citric acid buffer solution with pH value of 2.8, placing in ultrasonic at ultrasonic frequency of 50HZ for 20min, and stirring continuously with a glass rod during the ultrasonic process to obtain anthocyanin solution with concentration of 1mg/mL, wherein the anthocyanin solution is ready for use.
(4) And (3) mixing the mother liquor prepared in the step (2) and the anthocyanin solution prepared in the step (3) at room temperature (10-30 ℃) in a weight part ratio of 1:1, and obtaining a high-stability blueberry anthocyanin by taking the obtained compound as an anthocyanin-protein composite solution, wherein the solution needs to be stored away from light and at low temperature.
Example 2
A preparation method of high-stability blueberry anthocyanin comprises the following specific steps:
(1) weighing 75mg of whey protein isolate powder, using citric acid buffer solution with pH value of 6.6, fixing the volume to a 250mL volumetric flask at room temperature (10-30 ℃), configuring the concentration of protein to be 0.3mg/mL, processing under ultrahigh pressure of 350MPa for 15min, and respectively packaging the configured whey protein isolate solution in 5 50mL centrifuge tubes with covers.
(2) And (3) putting the centrifuge tube filled with the whey protein isolate solution into a water bath kettle, adjusting the temperature of the water bath kettle to 55 ℃, preheating for 15min, taking out the centrifuge tube, immediately carrying out ice-water bath to room temperature (10-30 ℃), and storing the prepared preheated whey protein isolate solution in a refrigerator at 4 ℃ for 10 hours to prepare mother liquor for later use.
(3) Weighing 250mg of crude anthocyanin extract (with purity of 35%) and dissolving in 250mL of citric acid buffer solution with pH value of 3.0, placing in ultrasonic at ultrasonic frequency of 50HZ for 20min, and continuously stirring with a glass rod during the ultrasonic treatment to obtain anthocyanin solution with concentration of 1mg/mL, wherein the anthocyanin solution is ready for use.
(4) And (3) mixing the mother liquor prepared in the step (2) and the anthocyanin solution prepared in the step (3) at room temperature (10-30 ℃) in a weight part ratio of 1:1, and obtaining a high-stability blueberry anthocyanin by taking the obtained compound as an anthocyanin-protein composite solution, wherein the solution needs to be stored away from light and at low temperature.
Example 3
A preparation method of high-stability blueberry anthocyanin comprises the following specific steps:
(1) weighing 100mg of whey protein isolate powder, using citric acid buffer solution with pH value of 6.4, fixing the volume to a 250mL volumetric flask at room temperature (10-30 ℃), configuring the concentration of protein to be 0.4mg/mL, processing under ultrahigh pressure of 400MPa for 20min, and respectively packaging the configured whey protein isolate solution in 5 50mL centrifuge tubes with covers.
(2) And (3) putting the centrifuge tube filled with the whey protein isolate solution into a water bath kettle, adjusting the temperature of the water bath kettle to 60 ℃, preheating for 20min, taking out the centrifuge tube, immediately carrying out ice-water bath to room temperature (10-30 ℃), and storing the prepared preheated whey protein isolate solution in a refrigerator at 4 ℃ for 10 hours to prepare mother liquor for later use.
(3) Weighing 250mg of crude anthocyanin extract (with purity of 35%) and dissolving in 250mL of citric acid buffer solution with pH value of 3.2, placing in ultrasonic at ultrasonic frequency of 50HZ for 20min, and stirring continuously with a glass rod during the ultrasonic process to obtain anthocyanin solution with concentration of 1mg/mL, wherein the anthocyanin solution is ready for use.
(4) And (3) mixing the mother liquor prepared in the step (2) and the anthocyanin solution prepared in the step (3) at room temperature (10-30 ℃) in a weight part ratio of 1:1, and obtaining a high-stability blueberry anthocyanin by taking the obtained compound as an anthocyanin-protein composite solution, wherein the solution needs to be stored away from light and at low temperature.
The above embodiments are merely provided to help understand the method and core principle of the present invention, and the main steps and embodiments of the present invention are described in detail by using specific examples. To those skilled in the art, the various conditions and parameters may be varied as desired in a particular implementation in accordance with the principles of the invention, and in view of the foregoing, the description is not to be taken as limiting the invention.
Claims (10)
1. A preparation method of high-stability blueberry anthocyanin comprises the following steps:
(1) preparation of whey protein isolate solution: weighing 50-100 mg of whey protein isolate powder, using a citric acid buffer solution with a pH value of 6.3-6.6, carrying out constant volume treatment at 10-30 ℃ to a volume flask of 200-300 mL, configuring the concentration of protein to be 0.2-0.4 mg/mL, carrying out ultrahigh pressure treatment for 10-20min at 300-400 MPa, and subpackaging the protein in a centrifuge tube with a cover to prepare a whey protein isolate solution;
(2) preparation of preheated whey protein isolate solution: putting the centrifuge tube filled with the whey protein isolate solution into a water bath kettle, adjusting the temperature of the water bath kettle to 50-60 ℃, preheating for 10-20min, taking out the centrifuge tube, immediately carrying out ice-water bath to 10-30 ℃, storing the prepared preheated whey protein isolate solution in a refrigerator with the temperature of 3-5 ℃ for 8-12 hours, and preparing the preheated whey protein isolate solution for later use;
(3) weighing 200-300 mg of anthocyanin crude extract, dissolving in 200-300 mL of citric acid buffer solution with the pH value of 2.8-3.2, placing in ultrasonic, and carrying out ultrasonic frequency of 45-55 HZ for 15-25 min, wherein a glass rod is used for continuously stirring during ultrasonic frequency, so that the concentration of the prepared anthocyanin solution is 0.5-1.5 mg/mL;
(4) and (3) mixing the preheated whey protein isolate solution prepared in the step (2) with the anthocyanin solution prepared in the step (3) at the temperature of 10-30 ℃ in a volume part ratio of 1:1, and obtaining the composite which is an anthocyanin-protein composite solution, namely the high-stability blueberry anthocyanin.
2. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the whey protein isolate powder in the step (1) is 75 mg.
3. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the pH value of the citric acid buffer solution in the step (1) is 6.4, and the solution is metered into a 250mL volumetric flask at 25 ℃.
4. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the concentration of the prepared protein in the step (1) is 0.3 mg/mL.
5. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: and (3) adjusting the temperature of the water bath kettle in the step (2) to 55 ℃, and preheating for 15 min.
6. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: and (3) immediately taking out the centrifuge tube in the step (2), carrying out ice-water bath to 20 ℃, and storing the prepared preheated whey protein isolate solution in a refrigerator at 4 ℃ for 10 hours.
7. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: and (4) placing the ultrasonic frequency in the ultrasonic wave of 50HZ in the step (3) and carrying out ultrasonic wave for 20 min.
8. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the concentration of the anthocyanin solution in the step (3) is 1 mg/mL.
9. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the anthocyanin purity of the blueberry anthocyanin extract in the step (3) is 30-40%.
10. The preparation method of high-stability blueberry anthocyanin according to claim 1, wherein the preparation method comprises the following steps: the anthocyanin solution in the step (3) is prepared for use.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651979A (en) * | 2022-03-29 | 2022-06-24 | 南昌大学 | Transparent anthocyanin self-associating emulsion based on internal water phase microenvironment regulation and control and preparation method thereof |
| CN114903129A (en) * | 2022-04-15 | 2022-08-16 | 沈阳农业大学 | Preparation method and application of berry anthocyanin-collagen-sodium hyaluronate steady-state composite juice |
| CN115624131A (en) * | 2022-10-26 | 2023-01-20 | 沈阳农业大学 | Method for preparing anthocyanin dyed peeled corn kernels |
| CN115812896A (en) * | 2023-02-21 | 2023-03-21 | 中国农业大学 | Method for bluing anthocyanins |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095123A (en) * | 2017-03-29 | 2017-08-29 | 沈阳农业大学 | A kind of method for improving Anthocyanin from Blueberry stability |
| CN110547393A (en) * | 2019-08-29 | 2019-12-10 | 中国农业大学 | Method for improving stability of anthocyanin by regulating interaction between protein and anthocyanin through ultrahigh pressure treatment |
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2021
- 2021-04-28 CN CN202110468899.XA patent/CN113264971A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095123A (en) * | 2017-03-29 | 2017-08-29 | 沈阳农业大学 | A kind of method for improving Anthocyanin from Blueberry stability |
| CN110547393A (en) * | 2019-08-29 | 2019-12-10 | 中国农业大学 | Method for improving stability of anthocyanin by regulating interaction between protein and anthocyanin through ultrahigh pressure treatment |
Non-Patent Citations (1)
| Title |
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| 孙倩怡: "蓝莓中花青素的提取和稳定性的研究及其脂质体的制备" * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651979A (en) * | 2022-03-29 | 2022-06-24 | 南昌大学 | Transparent anthocyanin self-associating emulsion based on internal water phase microenvironment regulation and control and preparation method thereof |
| CN114903129A (en) * | 2022-04-15 | 2022-08-16 | 沈阳农业大学 | Preparation method and application of berry anthocyanin-collagen-sodium hyaluronate steady-state composite juice |
| CN115624131A (en) * | 2022-10-26 | 2023-01-20 | 沈阳农业大学 | Method for preparing anthocyanin dyed peeled corn kernels |
| CN115812896A (en) * | 2023-02-21 | 2023-03-21 | 中国农业大学 | Method for bluing anthocyanins |
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Application publication date: 20210817 |