CN113455608A - A medicinal preparation containing phycocyanin and its preparation method - Google Patents
A medicinal preparation containing phycocyanin and its preparation method Download PDFInfo
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- CN113455608A CN113455608A CN202010247444.0A CN202010247444A CN113455608A CN 113455608 A CN113455608 A CN 113455608A CN 202010247444 A CN202010247444 A CN 202010247444A CN 113455608 A CN113455608 A CN 113455608A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 61
- 108010053210 Phycocyanin Proteins 0.000 title claims abstract description 45
- 235000003724 spirulina extract Nutrition 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000007864 aqueous solution Substances 0.000 claims description 15
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 8
- 229940068041 phytic acid Drugs 0.000 claims description 8
- 239000000467 phytic acid Substances 0.000 claims description 8
- 235000002949 phytic acid Nutrition 0.000 claims description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000011180 diphosphates Nutrition 0.000 claims description 3
- 125000005341 metaphosphate group Chemical group 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229940005740 hexametaphosphate Drugs 0.000 claims description 2
- 108060006184 phycobiliprotein Proteins 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000021317 phosphate Nutrition 0.000 claims 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000002411 adverse Effects 0.000 abstract description 4
- 238000004040 coloring Methods 0.000 abstract description 4
- 239000000576 food coloring agent Substances 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 230000009982 effect on human Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 35
- 238000010438 heat treatment Methods 0.000 description 16
- 230000014759 maintenance of location Effects 0.000 description 16
- 241000195493 Cryptophyta Species 0.000 description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 5
- 229940082787 spirulina Drugs 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229940045916 polymetaphosphate Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229940048084 pyrophosphate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940074410 trehalose Drugs 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 239000006179 pH buffering agent Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a phycocyanin preparation and a preparation method thereof, wherein the phycocyanin preparation comprises the following raw material components in percentage by weight: 10 to 99.7 percent of spirulina extract and 0.3 to 90 percent of stabilizer. Compared with the prior art, the invention can obviously improve the heat resistance of the phycocyanin preparation, does not have adverse effect on the coloring capability of the phycocyanin preparation, basically keeps the original characteristics of the phycocyanin preparation, has simple operation, is easy to implement in the food industry, has no toxic or side effect on human body, and can be used as a natural, safe and healthy food coloring raw material.
Description
Technical Field
The invention belongs to the technical field of pigment preparation, and relates to an algae blue preparation and a preparation method thereof.
Background
Phycocyanin is an important pigment protein in spirulina, has bright gem blue color and fluorescence, can be widely applied to food industry as a natural pigment, such as jelly, candy, cheese, fruit juice (taste) beverages, ice cream, ice sucker and the like, not only avoids the harm of synthetic pigment to human body, but also has the effects of resisting oxidation, inhibiting tumor, resisting inflammation, enhancing immunity and the like due to the rich amino acid composition of phycocyanin, and has wide market application prospect. However, since phycocyanin is unstable at high temperature, discoloration and even protein aggregation and precipitation can occur in the heating process of the product, which greatly limits the large-scale application of phycocyanin in the actual production process. Therefore, the development of an phycocyanin preparation with excellent heat resistance is of great practical significance.
For example, chinese patent 201380057914.5 discloses a method for stabilizing phycocyanin, which comprises the step of immersing the material in glycerol or a "water/glycerol" mixture. However, the above method requires that the content of glycerin is not less than 40%, which is difficult to achieve in most foods, and the process of dissolving phycocyanin in glycerin is difficult and the operation steps are complicated. Therefore, although certain results have been achieved, the development of the preparation of phycocyanin still has shortcomings.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide an algae blue preparation and a preparation method thereof. The heat resistance of the phycocyanin preparation can be obviously improved, the adverse effect on the coloring capacity of the phycocyanin preparation is avoided, the original characteristics of the phycocyanin preparation are basically maintained, the operation is simple, the implementation is easy in the food industry, and meanwhile, the phycocyanin preparation has no toxic or side effect on a human body and can be used as a natural, safe and healthy food coloring raw material.
The purpose of the invention can be realized by the following technical scheme:
one of the technical schemes of the invention provides an phycocyanin preparation, which comprises the following raw material components in percentage by weight: 10 to 99.7 percent of spirulina extract and 0.3 to 90 percent of stabilizer.
Further, the mass content of the stabilizer is 0.5-50%.
Furthermore, the mass content of the stabilizer is 1-30%.
Further, the spirulina extract is one or a compound of phycobiliprotein or phycocyanin.
Further, the stabilizer is at least one selected from phytic acid and salts thereof, phosphate, metaphosphate, polymetaphosphate or pyrophosphate.
Further, the stabilizer is at least one selected from hexametaphosphate or phosphate.
Furthermore, the preparation also comprises trehalose, and the mass content of the trehalose is not higher than 80%. More preferably, the content is 70% by mass or less. Still more preferably, the content by mass is 50% or less.
Further, when the preparation is used, the preparation is prepared into an aqueous solution with a color value of 0.072, and the pH value is controlled to be 4.5-8.0.
Further, the pH value is controlled to 6-8.
Even more preferably, the pH is controlled to be 7-8.
The second technical scheme of the invention provides a preparation method of the phycocyanin preparation, which is obtained by directly and uniformly mixing the raw material components or dissolving the raw material components in water, uniformly mixing the raw material components and then spray drying the mixture.
In the stabilizer, phytic acid and salt thereof are common color protection stabilizers in the food industry, and phosphate, metaphosphate, polymetaphosphate and pyrophosphate are common water retention agents, pH buffers and color protection stabilizers. The main reason for the inactivation of the protein under the high temperature condition is that the conformation is changed due to the removal of water molecules, and the addition of the water-retaining agent can stabilize hydrogen bonds on the surface of the protein to prevent the conformation change; in addition, the stability of the phycocyanin is very easily influenced by the acid-base property of the environment where the phycocyanin is located, and the system can be in a neutral or weakly acidic environment where the phycocyanin is more stable by adding the pH buffering agent. The addition amount of the stabilizer is too low, so that the effect of the auxiliary material is difficult to embody; if the addition amount is too high, the color value of the formula is correspondingly reduced, the practical application value of the pigment is influenced, and even the thermal stability of the algae blue preparation is adversely affected.
Compared with the prior art, the heat resistance of the phycocyanin preparation is obviously improved by adding the stabilizer, the adverse effect on the coloring capacity of the phycocyanin preparation is avoided, the original characteristics of the phycocyanin preparation are basically maintained, the operation is simple, the implementation is easy in the food industry, and meanwhile, the phycocyanin preparation has no toxic or side effect on a human body, and can be used as a natural, safe and healthy food coloring raw material.
Detailed Description
The present invention will be described in detail with reference to specific examples. The present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the scope of the present invention is not limited to the following embodiments.
In the following examples, the spirulina extract was phycocyanin (i.e., phycocyanin) obtained from behcet, ibid, biotechnology limited, and was centrifuged in an ultrafiltration tube with a molecular weight of 3KD to remove small molecular excipients such as sodium citrate. In addition, the preparation of the phycocyanin preparation is obtained by uniformly mixing all solid raw materials.
The rest of the raw materials or processing techniques are conventional commercial products or conventional processing techniques in the field if not specifically mentioned.
Example 1:
preparing 3.5 percent of disodium hydrogen phosphate, 3.2 percent of sodium hexametaphosphate and 93.3 percent of spirulina blue preparation into water solution with the color value of 0.072 according to the mass ratio of the disodium hydrogen phosphate, the sodium hexametaphosphate and the spirulina extract, heating the water solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 1.
Example 2:
preparing 6.9 percent of disodium hydrogen phosphate, 19.2 percent of sodium hexametaphosphate and 73.9 percent of spirulina blue preparation by weight, respectively, into an aqueous solution with the color value of 0.072, heating in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 1.
Example 3:
preparing an algae blue preparation with sodium hexametaphosphate and spirulina extract respectively accounting for 6.5% and 93.5% by mass into an aqueous solution with a color value of 0.072, heating in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 1.
Example 4:
preparing an algae blue preparation with the ratio of the phytic acid to the spirulina extract of 4.8% and the spirulina extract of 95.2% respectively into an aqueous solution with a color value of 0.072, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the aqueous solution, and measuring the color value retention rate of the aqueous solution. The results are shown in Table 1.
Example 5:
preparing an algae blue preparation with the mass ratio of phytic acid to spirulina extract of 11.1% and 88.9% into an aqueous solution with the color value of 0.072, heating in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 1.
Example 6:
preparing 0.4% and 99.6% of the blue algae preparation into water solution with color value of 0.072, heating in water bath at 95 deg.C for 10min, observing the state of the solution, and determining the color value retention rate of the solution. The results are shown in Table 1.
Example 7:
preparing water solution with color value of 0.072 from 1.7% disodium hydrogen phosphate and 98.3% spirulina blue preparation, heating in 95 deg.C water bath for 10min, observing solution state, and determining color value retention rate of the solution. The results are shown in Table 1.
Example 8:
preparing 6.2% and 93.8% of algae blue preparation with disodium hydrogen phosphate and Spirulina extract by weight ratio into water solution with color value of 0.072, heating in water bath at 95 deg.C for 10min, observing solution state, and determining color value retention rate of the solution. The results are shown in Table 1.
Example 9:
preparing the phycocyanin preparation with the ratio of substances of phytic acid, trehalose and spirulina extract of 1.6%, 65.6% and 32.8% into water solution with color value of 0.072, heating in water bath at 95 deg.C for 10min, observing the state of the solution, and determining the color value retention rate of the solution. The results are shown in Table 1.
Example 10:
preparing the phycocyanin preparation with the ratio of substances of phytic acid, trehalose and spirulina extract of 4.0%, 64.0% and 32.0% into water solution with color value of 0.072, heating in water bath at 95 deg.C for 10min, observing the state of the solution, and determining the color value retention rate of the solution. The results are shown in Table 1.
Example 11:
preparing 0.5% and 99.5% of algae blue preparation with color value of 0.072 from potassium polymetaphosphate and Spirulina extract, respectively, heating in water bath at 95 deg.C for 10min, observing the state of the solution, and determining the color value retention rate of the solution. The results are shown in Table 1.
Example 12:
preparing an algae blue preparation with sodium pyrophosphate and spirulina extract respectively accounting for 0.3% and 99.7% by mass into an aqueous solution with a color value of 0.072, heating in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 1.
Comparative example 1:
preparing the spirulina blue powder with the spirulina extract mass ratio of 100% into an aqueous solution with the color value of 0.072, heating in a water bath at 95 ℃ for 10min, observing the state of the solution, and determining the color value retention rate of the solution. The results are shown in Table 1.
Comparative example 2:
preparing 99.5% and 0.5% algae blue preparation with color value of 0.072 from sodium hexametaphosphate and Spirulina extract, respectively, heating in 95 deg.C water bath for 10min, observing solution state, and determining color value retention rate of the solution. The results are shown in Table 1.
Comparative example 3:
preparing an algae blue preparation with the ratio of the phytic acid to the spirulina extract of 99.7 percent and 0.3 percent respectively to obtain an aqueous solution with a color value of 0.072, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the aqueous solution, and measuring the color value retention rate of the aqueous solution. The results are shown in tables 1 and 2.
TABLE 1
TABLE 2
As can be seen from the above tables 1 and 2, the color value retention rate of phycocyanin heated at 95 ℃ for 10 minutes can reach more than 20% by selecting the stabilizer and appropriate content of the phycocyanin, and the phycocyanin can always keep a clear and transparent solution state, and the color value index of the phycocyanin can still meet the coloring requirement in the food field.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (10)
1. The phycocyanin preparation is characterized by comprising the following raw material components in percentage by weight: 10 to 99.7 percent of spirulina extract and 0.3 to 90 percent of stabilizer.
2. The phycocyanin preparation according to claim 1, wherein the stabilizer is 0.5-50% by mass.
3. The phycocyanin preparation according to claim 2, wherein the stabilizer is present in an amount of 1-30% by weight.
4. The phycocyanin preparation of claim 1, wherein the spirulina platensis extract is one or a combination of phycobiliprotein and phycocyanin.
5. The preparation of claim 1, wherein the stabilizer is at least one selected from phytic acid and its salts, phosphates, metaphosphates, polymetaphosphates and pyrophosphates.
6. The preparation of claim 5, wherein the stabilizer is at least one selected from hexametaphosphate and phosphate.
7. The phycocyanin preparation according to claim 5, further comprising trehalose in an amount of not more than 80% by mass.
8. The preparation according to claim 1, wherein the preparation is prepared as an aqueous solution having a color number of 0.072 and a pH controlled to 4.5-8.0.
9. The preparation of claim 8, wherein the pH is controlled to 6-8.
10. The preparation method of an phycocyanin preparation as claimed in any one of claims 1 to 9, wherein the preparation method comprises directly mixing the raw material components, or dissolving the raw material components in water, mixing the raw material components uniformly, and spray-drying the mixture.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564520A (en) * | 2013-11-21 | 2014-02-12 | 北京美添前景科技有限公司 | Efficient water-holding color retention agent for meat products, and preparing and using methods thereof |
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| CN103598572A (en) * | 2013-09-12 | 2014-02-26 | 云南瑞宝生物科技有限公司 | Gardenia yellow pigment color fixative and food dyeing method |
| CN103564520A (en) * | 2013-11-21 | 2014-02-12 | 北京美添前景科技有限公司 | Efficient water-holding color retention agent for meat products, and preparing and using methods thereof |
| CN110537566A (en) * | 2019-09-25 | 2019-12-06 | 浙江海洋大学 | Preparation method of red body fish meat for raw eating and color-protecting preservative thereof |
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