CN114634963B - Method for converting water-soluble natural red pigment into color tone - Google Patents
Method for converting water-soluble natural red pigment into color tone Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
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- 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
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
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- 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
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Abstract
The invention belongs to the technical field of natural pigment food additives. In order to solve the problems that natural red pigments extracted in the nature have few color tone types and cannot meet the market requirement on multiple colors, a method for converting the color tone of the water-soluble natural red pigments is provided: adding saccharomycete, aspergillus niger, laccase or beta-glucosidase into the water solution of the black chokeberry pigment and/or the roselle pigment, adding amino acid as a unique nitrogen source, and fermenting and catalyzing the pigment to react with the amino acid by utilizing microorganisms or enzymes to realize the conversion of natural red pigment into red green and yellow blue color tone. The preparation method provided by the invention has the advantages of simplicity, mild reaction conditions, easiness in operation and easiness in amplification of a reaction system, and is suitable for industrial production.
Description
Technical Field
The invention belongs to the technical field of natural pigment food additives, and relates to a method for converting water-soluble natural red pigment into color tone.
Background
Natural pigments are natural coloring materials extracted and purified from natural resources such as plants, substances, microorganisms and the like, and some natural pigments have certain effects such as biological and pharmacological effects such as antioxidation, anticancer, antivirus, heart protection and the like besides being used as coloring agents.
Natural pigments are widely available in a variety of hues. The color tone is mainly classified into warm color tone pigments, which are mainly red, yellow and orange, and cool color tone pigments, which are classified into green, blue and purple. The red and orange hues are widely available and mainly comprise cochineal, beet red, capsanthin, carotene, gardenia yellow and the like. The natural green pigment is mainly chlorophyll, and the blue pigment is two kinds of gardenia blue pigment and phycocyanin. The natural purple pigment is mostly anthocyanin, mainly derived from plants such as purple carrot, purple sweet potato, purple cabbage and the like, and has relatively simple production process and rich yield.
At present, the natural pigment is continuously growing in the demand of the edible pigment market every year and mainly uses the demand of red-tone pigment, but the water-soluble red natural pigment produced at present has not abundant tone, only has a plurality of red pigments represented by beet red, grape skin red, gardenia red and the like, has fewer red pigments with blue-violet tone, and cannot meet the demand of market and enterprises on diversified tone. Therefore, the development of natural pigments with multiple colors and diversification has great practical significance and broad market prospect in the pigment related field.
Disclosure of Invention
The invention aims to solve the problems that natural red pigments extracted in nature have few color tone types and cannot meet the market requirement on multiple colors, and further provides a method for converting the color tone of water-soluble natural red pigments. The preparation method provided by the invention has the advantages of simplicity, mild reaction conditions, easiness in operation and easiness in amplification of a reaction system, and is suitable for industrial production.
The invention is realized by the following technical scheme:
A method for converting water-soluble natural haematochrome into color tone comprises adding yeast, aspergillus niger, laccase or beta-glucosidase into water solution of fructus Sorbi Pohuashanensis pigment or Hibisci Sabdariffae pigment or their mixture, adding nitrogen source, and fermenting with microorganism or enzyme to catalyze the reaction of pigment and amino acid to realize conversion of natural haematochrome into red green and yellow blue color tone.
Further, the amino acid is selected from one of arginine, lysine, histidine, phosphatidylserine, lauroyl arginine ethyl ester hydrochloride and polylysine.
Further, the color value of the water-soluble natural red pigment is 0.1-25E, the addition amount of the microorganism activating solution or the enzyme solution is 2-10%, and the addition amount of the nitrogen source is 2-10%.
further, the pH of the reaction solution is 4.0-7.0, and the reaction temperature is 25-40 ℃.
Further, adding 1-10g glycine and 2-20g glucose into each 10g of 0.1-10E black chokeberry pigment solution, adding 1 per mill yeast solution after full dissolution, adjusting the pH to 7.0, and standing at 35 ℃ for reaction for 8-160 h; further, 1g glycine and 2g glucose are added into each 10g of the 0.1E black chokeberry pigment solution, 1 permillage of activated yeast solution is added after the mixture is fully dissolved, the pH is adjusted to 7.0, and the mixture is kept stand at 35 ℃ for reaction for 60 hours.
Further, per 10g of the black chokeberry pigment solution, 0.1-5g of lysine and 0.1-5g of glucose are added, 1mL of aspergillus niger robe liquid and 0.1-0.5g of beta-glucosidase are added after the mixture is fully dissolved, the pH is adjusted to 7.0, and the mixture is kept stand at 35 ℃ for reaction for 8-160 hours. Further, 5g of lysine and 5g of glucose are added to 50g of 10E black chokeberry pigment solution, 1ml of aspergillus niger seed solution and 0.5g of beta-glucosidase are added after the mixture is fully dissolved, the pH is adjusted to 7.0, and the mixture is kept stand for reaction for 60 hours at 35 ℃.
Further, per 10g of the black chokeberry pigment solution of 0.1-10E, 0.9-5g of lysine and 0.015-0.05g of laccase are added, the mixture is fully and uniformly mixed, the pH is regulated to 6.0, and the mixture is kept stand at 35 ℃ for reaction for 8-160 h. Further, per 30g of 1.1E black chokeberry pigment solution, 0.9g of lysine and 0.015g of laccase are added, the mixture is fully and uniformly mixed, the pH is regulated to 6.0, and the mixture is kept stand at 35 ℃ for reaction for 60 hours.
Further, 0.1-5g glycine is added into each 10g of the roselle pigment solution to be fully dissolved, 1ml aspergillus niger culture leaching solution is added after uniform mixing, the pH is regulated to 7.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 8-160 h at 35 ℃. Further, 1g glycine was added to 10g of the 0.1E roselle pigment solution to dissolve it sufficiently, 1ml of the Aspergillus niger culture leaching solution was added to the mixture uniformly, the pH was adjusted to 7.0 with hydrochloric acid and sodium hydroxide, and the mixture was allowed to stand at 35℃for 60 hours.
Further, 0.5 g to 5g of arginine and 5g to 10g of glucose are added into each 10g of the roselle pigment solution, 1 permillage yeast solution is added after the mixture is fully dissolved, the pH is regulated to 4.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 8 to 160 hours at the temperature of 35 ℃. Further, 1g of arginine and 5g of glucose are added into 50g of 1.8E roselle pigment solution, 1 permillage of activated yeast solution is added after the mixture is fully dissolved, hydrochloric acid and sodium hydroxide are used for adjusting the pH value to 4.0, standing reaction is carried out for 60 hours at 35 ℃,
Further, roselle pigment and black chokeberry pigment are used for preparing a mixed pigment solution, the color value of the pigment solution is 0.1-10E, 0.5-5g of lauroyl arginine ethyl ester hydrochloride and 0.5-5g of glucose are added into each 10g of the mixed pigment solution, excessive saccharomycete liquid is added after the mixture is fully dissolved, the pH value is adjusted to 5.0 by hydrochloric acid and sodium hydroxide, and the mixture is subjected to standing reaction for 8-160 h at 35 ℃. Further, 139.6g of roselle pigment of 2.22E and 4.43g of black chokeberry pigment of 70E are used for preparing a mixed pigment solution, 50g of the mixed pigment solution is weighed, the color value of the pigment solution is 1.83E, 2.5g of lauroyl arginine ethyl ester hydrochloride and 2.5g of glucose are added, after the mixture is fully dissolved, excessive activated yeast solution is added, hydrochloric acid and sodium hydroxide are used for regulating the pH value to 5.0, and the mixture is subjected to standing reaction for 60 hours at 35 ℃.
The beneficial effects of the invention are that
(1) The water-soluble natural pigment such as black chokeberry pigment and roselle pigment can react with nitrogen source, the color tone of the obtained pigment is changed, the red color is changed into bluish violet color tone, the color tone of the natural red pigment is enriched, and the current deficiency of the bluish violet pigment is overcome.
(2) The pigment enzymolysis polymerization color conversion process is safe and mild, so that the conversion of natural pigments with rich sources into other pigments with specific color tones is possible, the operation is easy, the reaction system is easy to amplify, and the method is suitable for industrial production.
Drawings
FIG. 1 shows the change of A, B value with time in the reaction of Aronia melanocarpa fruit pigment with glycine under yeast fermentation of example 1.
FIG. 2 shows the change in A, B values over time during the reaction of roselle pigment with glycine catalyzed by Aspergillus niger culture leaching enzyme solution of example 4.
FIG. 3 shows the change in A, B values over time during the reaction of roselle pigment with arginine under yeast fermentation of example 5.
Detailed Description
For a better understanding of the present application, the method provided by the present application will be further described below with reference to specific examples. It is to be understood that these examples are illustrative of the present application and are not intended to limit the scope of the present application. Further, it is understood that various changes and modifications may be made by those skilled in the art after reading the disclosure of the present application, and that such equivalents are intended to fall within the scope of the present application as defined in the appended claims.
Example 1: color tone transition of black chokeberry pigment
10g of a 0.1E black chokeberry pigment solution is weighed, 1g of glycine (Gly) and 2g of glucose are added, after the mixture is fully dissolved, 1 permillage of an activated yeast solution is added, the pH is regulated to 7.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 60 hours at 35 ℃. Sampling at intervals of 1-2h, diluting with phosphate-citric acid buffer solution with pH of 3.0, measuring the light absorption value, and calculating an A value and a B value, wherein the A value represents the oxidation browning degree of pigment, and the larger the A value is, the lighter the red color tone is; the B value represents the degree of yellow-blue, and a larger B value represents a darker bluish-violet tone. The A value and the B value are measured and calculated by the following methods: the absorbance values at wavelengths of 420nm, 520nm and 580nm are measured by an ultraviolet spectrophotometer respectively and are marked as A420nm、A520nm、A580nm. A value=a420nm/A520nmThe method comprises the steps of carrying out a first treatment on the surface of the B value=a580nm/A520nm. (the same as in the following examples). Meanwhile, a blank control experiment was performed. As a result, as shown in FIG. 1, the A, B value of the dye changed significantly in the presence of glycine, indicating that the dye reacted chemically with the amino acid to change the color of the dye. In contrast, however, the secretion of yeast during fermentation promotes this reaction of the pigment with glycine, resulting in a faster change in the hue of the pigment.
Example 2: color tone transition of black chokeberry pigment
Weighing 50g of 10E black chokeberry pigment solution, adding 5g of lysine and 5g of glucose, dissolving thoroughly, mixing uniformly, adding 1ml of Aspergillus niger seed solution and 0.5g of beta-glucosidase, regulating pH to 7.0 with hydrochloric acid and sodium hydroxide, standing at 30 ℃ for reaction for 60h. Samples were taken at intervals, diluted with phosphate-citrate buffer at pH 3.0 and absorbance was measured to calculate A and B values. The results show that Aspergillus niger and beta-glucosidase ferment to catalyze the reaction of pigment and lysine, which converts the color tone of the black chokeberry pigment.
TABLE 1 example 2 results of A/B values over time during the reaction of Sorbus pohuashanensis pigment with lysine
Example 3: color tone transition of black chokeberry pigment
Weighing 30g of 1.1E black chokeberry pigment solution, adding 0.9g of lysine and 0.015g of laccase, fully and uniformly mixing, regulating the pH to 6.0 by using hydrochloric acid and sodium hydroxide, and standing at 35 ℃ for reaction for 60 hours. Samples were taken at intervals, diluted with phosphate-citrate buffer at pH 3.0, and absorbance was measured to calculate A and B values. The results show that under the condition of not adding lysine, the A value and the B value of the roselle pigment change from A0.406/B0.199 to A0.544/B0.339 after standing for 16 hours, and the A value and the B value increase to A0.568/B0.486 in a system with lysine, the change is more obvious, and the laccase catalyzes the color conversion reaction of the pigment.
Example 4: color tone conversion of roselle pigment
10g of 0.1E roselle pigment solution is weighed, 1g of glycine is added for full dissolution, 1ml of aspergillus niger culture leaching solution is added after uniform mixing, the pH is regulated to 7.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 60 hours at 37 ℃. Samples were taken at 1 hour intervals, and absorbance was measured after dilution with phosphate-citrate buffer at pH 3.0 to calculate A and B values. As shown in FIG. 2, the enzymes secreted by Aspergillus niger during the culture process catalyze the reaction of the pigment with glycine, which results in a shift in the color tone of the roselle pigment.
Example 5: color tone conversion of roselle pigment
50g of 1.8E roselle pigment solution is weighed, 1g of arginine and 5g of glucose are added, 1 permillage of activated yeast solution is added after the mixture is fully dissolved, the pH is regulated to 4.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 60 hours at 35 ℃. Samples were taken at intervals, diluted with phosphate-citrate buffer at pH 3.0, and absorbance was measured to calculate A and B values. As shown in FIG. 3, the A value and the B value of the roselle pigment can be changed slowly without adding amino acid, but after arginine is added, the reaction of the roselle pigment and the arginine is accelerated, the A, B value of the pigment is changed obviously, particularly the B value, which shows that the reaction of the pigment and the amino acid promotes the change of the color tone of the roselle pigment.
example 6: color tone conversion of roselle and black chokeberry mixed pigment
139.6g of concentrated roselle juice extracted by tap water of 2.22E and 4.43g of 70E black chokeberry pigment are added to prepare 310ml of pigment solution, 50g of the mixed pigment solution is weighed, the color value of the pigment solution is 1.83E, 2.5g of lauroyl arginine ethyl ester hydrochloride and 2.5g of glucose are added, excessive saccharomycete liquid is added after the mixture is fully dissolved, the pH value is regulated to 5.0 by hydrochloric acid and sodium hydroxide, and the mixture is kept stand for reaction for 60 hours at 35 ℃. Samples were taken at intervals, diluted with phosphate-citrate buffer at pH 3.0, and absorbance was measured to calculate A and B values. The results showed that the color tone of the pigment solution was analyzed by a color difference meter without adding laurylarginine ethyl ester hydrochloride, the A value and the B value of the pigment solution were changed from A0.377/B0.195 to A0.420/B0.235 after the standing reaction for 72 hours, and the color tone change was confirmed to be obvious by the system in which laurylarginine ethyl ester hydrochloride was added, the A value and the B value were increased from A0.388/B0.231 to A0.571/B0.703.
TABLE 2 example 6 results of color tone over time during the reaction of the mixed pigment solution with ethyl lauroyl arginine hydrochloride
Remarks: CIEL a b is an international color expression standard, which is based on visual sensitivity of human eyes to light, and visually judges color difference by using viewing angles of human eyes, wherein three dimensions of L, a and b are used for representing colors, L represents brightness, the range is from 0 to 100, the colors are represented from black to white, a and b represent hues, the value range is (+ 127-128), a represents red (+) -green (-) color axis, b represents yellow (+) -blue (-) color axis, and the distance from a point of space to a vertical axis represents saturation, and the larger the value is, the more the distance is, the farther the saturation is represented. CIE L a b may also be interconverted with CIE L C h, L representing brightness, C representing saturation, h representing hue, the angles being different hues.
The above examples are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the scope of protection defined by the claims of the present invention without departing from the spirit of the present invention.
Claims (7)
1. a method for converting color tone of water-soluble natural red pigment is characterized in that saccharomycetes, aspergillus niger, laccase or beta-glucosidase are added into an aqueous solution of black chokeberry pigment and/or roselle pigment, a nitrogen source is added, the pigment is catalyzed to react with amino acid by utilizing microbial or enzymatic fermentation, the pH of reaction solution is 4.0-7.0, the reaction temperature is 30-37 ℃, and the reaction is carried out for 60 hours, so that the conversion of natural red pigment to red green and yellow blue color tone is realized;
When the pigment is black chokeberry pigment, the nitrogen source is selected from one of glycine and lysine; when the pigment is roselle pigment, the nitrogen source is selected from one of glycine and arginine; when the pigment is a mixed pigment of roselle pigment and black chokeberry pigment, the nitrogen source is selected from lauroyl arginine ethyl ester hydrochloride;
The color value of the water-soluble natural red pigment is 0.1-25E, the addition amount of the microorganism activating solution or the enzyme solution is 2-10%, and the addition amount of the nitrogen source is 2-10%.
2. the method according to claim 1, wherein 1-10g glycine and 2-20g glucose are added to 10g of the 0.1-10E black chokeberry pigment solution, 1%o yeast solution is added after the solution is fully dissolved, the pH is adjusted to 7.0, and the solution is allowed to stand at 35 ℃ for reaction for 60 hours.
3. The method according to claim 1, wherein 0.1-5g lysine and 0.1-5g glucose are added per 10g of the solution of the black chokeberry pigment, 1mL aspergillus niger seed solution and 0.1-0.5g beta-glucosidase are added after sufficient dissolution, the pH is adjusted to 7.0, and the mixture is allowed to stand at 30 ℃ for reaction for 60 hours.
4. The method of claim 1, wherein 0.9-5g lysine and 0.015-0.05g laccase are added per 10g of the solution of the black-fruit pigment, the mixture is thoroughly mixed, the pH is adjusted to 6.0, and the mixture is allowed to stand at 35 ℃ for 60 hours.
5. The method according to claim 1, wherein 0.1-5g glycine is added to 10g of the 0.1-10E roselle pigment solution to dissolve the solution sufficiently, 1ml of the Aspergillus niger culture leaching solution is added to the solution uniformly, the pH is adjusted to 7.0 by hydrochloric acid and sodium hydroxide, and the solution is allowed to stand at 37 ℃ for reaction for 60 hours.
6. The method according to claim 1, wherein 0.5-5g arginine and 5-10g glucose are added to 10g of the 0.1-10E roselle pigment solution, 1%o yeast solution is added after the mixture is fully dissolved, the pH is adjusted to 4.0 by hydrochloric acid and sodium hydroxide, and the mixture is allowed to stand at 35 ℃ for 60 hours.
7. The method according to claim 1, wherein a mixed pigment solution is prepared from roselle pigment and black chokeberry pigment, the color value of the pigment solution is 0.1-10E, 0.5-5g of lauroyl arginine ethyl ester hydrochloride and 0.5-5g of glucose are added to 10g of the mixed pigment solution, excessive yeast liquid is added after the mixture is fully dissolved, the pH is adjusted to 5.0 by hydrochloric acid and sodium hydroxide, and the mixture is allowed to stand at 35 ℃ for reaction for 60 hours.
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