CN115152927A - Purple corn anthocyanin compound and preparation method thereof - Google Patents
Purple corn anthocyanin compound and preparation method thereof Download PDFInfo
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- CN115152927A CN115152927A CN202210623322.6A CN202210623322A CN115152927A CN 115152927 A CN115152927 A CN 115152927A CN 202210623322 A CN202210623322 A CN 202210623322A CN 115152927 A CN115152927 A CN 115152927A
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- purple corn
- anthocyanin
- corn anthocyanin
- pectin
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Images
Classifications
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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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- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- 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
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- 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
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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 relates to a purple corn anthocyanin compound and a preparation method thereof, and belongs to the field of food processing. A preparation method of purple corn anthocyanin compound comprises the steps of respectively dissolving purple corn anthocyanin extract and composite material in a solvent, then uniformly mixing the two, adjusting the pH value to 3.5-5, separating, freezing and drying to obtain the purple corn anthocyanin compound, wherein the composite material is one of pectin, lactalbumin, a mixture of pectin and chitosan. The purple corn anthocyanin compound prepared by the method is simple to operate, and has stable and bright purple. Compared with the purple corn anthocyanin which is not compounded, the compound has higher alpha-glucosidase inhibitory activity and good hypoglycemic activity. Meanwhile, the stability is obviously improved in the digestion process of the oral cavity, the stomach and the intestines.
Description
Technical Field
The invention relates to a purple corn anthocyanin compound and a preparation method thereof, and belongs to the field of food processing.
Background
The purple corn is rich in nutrient substances, contains vitamins B and C and various mineral elements, and also contains rich anthocyanin. Research shows that purple corn anthocyanin has strong activities of resisting oxidation, resisting obesity, resisting inflammation and the like. However, the variety and plant parts of purple corn have a great influence on anthocyanin content, wherein the anthocyanin content in the purple corn cob is higher than that of the kernel, and the purple corn cob serving as a byproduct of purple corn processing has wide sources and low price, so the purple corn cob is an ideal raw material for extracting anthocyanin in the food industry.
However, the purities of the anthocyanin of the purple corn are still low due to the complex components contained in the purple corn. Due to the influence of the chemical structure and the physicochemical factors of the purple corn anthocyanin, the physical and digestive stability of the purple corn anthocyanin is poor, and the utilization rate of the purple corn anthocyanin is reduced. At present, the purple corn anthocyanin is mainly prepared by taking maltodextrin and Arabic gum as composite materials and microencapsulating by adopting a spray drying method to improve the stability of the purple corn anthocyanin. Researchers mainly optimize parameters such as the type of composite materials, the core-wall ratio, the concentration of solid feeding materials, the temperature of feeding materials and the like required by the purple corn anthocyanin microcapsules prepared by a spray drying method. However, there is no report on the research of stabilizing purple corn anthocyanin by other methods to further improve the bioactivity and stability of purple corn anthocyanin.
Disclosure of Invention
The invention provides a preparation method of a purple corn anthocyanin complex, and particularly provides a preparation method of a purple corn anthocyanin complex with high alpha-glucosidase inhibitory activity and digestion stability.
The invention aims to realize the preparation method of the purple corn anthocyanin complex by adopting the following technical scheme, and the technical key points are as follows:
a preparation method of purple corn anthocyanin compound comprises the steps of respectively dissolving purple corn anthocyanin extract and composite material in a solvent, then uniformly mixing the two, adjusting the pH value to 3.5-5, separating, freezing and drying to obtain the purple corn anthocyanin compound, wherein the composite material is one of pectin, lactalbumin, a mixture of pectin and chitosan.
When pectin is selected as a composite material, the mass ratio of the pectin to the purple corn anthocyanin is 1: (0.5-0.8), the solvent of the pectin is an acid buffer solution or deionized water with the pH value of 3-4; the solvent of the purple corn anthocyanin is an acidic buffer solution with the pH value of 3-4.
Further, the concentration of the pectin is not particularly limited, and it is sufficient to completely dissolve the pectin; the concentration of the purple corn anthocyanin is not particularly limited, and the purple corn anthocyanin can be completely dissolved.
When whey protein is selected as a composite material, the mass ratio of the whey protein to the purple corn anthocyanin is 1: (1.3-2), wherein the solvent of the whey protein is deionized water; the solvent of the purple corn anthocyanin is an acid buffer solution with the pH value of 3-4.
Further, the concentration of the whey protein is not particularly limited, and it is sufficient to completely dissolve the whey protein; the concentration of the purple corn anthocyanin is not particularly limited, and the purple corn anthocyanin can be completely dissolved.
When a mixture of pectin and chitosan is selected as a composite material, the mass ratio of the mixture of pectin and chitosan to purple corn anthocyanin is as follows: and (3) chitosan: pectin: the purple corn anthocyanin is 1: (0.25-1): (0.75-1.25), the solvent of purple corn anthocyanin and chitosan is an acid buffer solution with pH of 3-4; the solvent of the pectin is an acid buffer solution or deionized water with the pH value of 3-4.
Further, the concentration of the pectin is not particularly limited, and it is sufficient to completely dissolve the pectin; the concentration of the purple corn anthocyanin is not particularly limited, and the purple corn anthocyanin can be completely dissolved; the concentration of the chitosan is not particularly limited, and it is sufficient to completely dissolve the chitosan.
In the technical scheme, the acidic buffer solution is an acetic acid buffer solution or a citric acid-sodium citrate buffer solution.
In the preparation method of the purple corn anthocyanin compound, the purple corn anthocyanin extract is prepared by the following steps: drying purple corn cob to constant weight, crushing, sieving with a 40-mesh sieve, extracting anthocyanin by using 70% by volume of acidic ethanol as an extracting agent, carrying out vacuum concentration on an extracting solution, freeze-drying, dissolving with a citric acid-sodium citrate buffer solution, adsorbing by using D-101 macroporous adsorption resin, carrying out gradient elution, collecting a desorption solution, carrying out vacuum concentration, and freeze-drying to obtain the purple corn anthocyanin extract.
In the technical scheme, the 70% by volume of acidic ethanol refers to a mixed solution of anhydrous ethanol and 0.2mol/L citric acid solution, wherein the volume ratio of the anhydrous ethanol to the citric acid is 7.
Preferably, the ratio of the screened purple corn cob to the extracting agent is 1: (40-80).
Preferably, the anthocyanin is extracted by adopting an ultrasonic auxiliary extraction method, wherein the ultrasonic temperature is 55-65 ℃, the ultrasonic power is 210-270W, and the ultrasonic time is 40min.
Preferably, the extract is lyophilized after vacuum concentration, and dissolved to 0.01-0.03 mg/mL with a citric acid-sodium citrate buffer solution having a pH of 3-4.
Preferably, the gradient elution condition of the D-101 macroporous adsorption resin for purifying purple corn anthocyanin is that water, ethanol solution with volume fraction of 10% and ethanol solution with volume fraction of 30% are used for desorption in sequence, 30% ethanol eluent is collected, and freeze drying is carried out after vacuum concentration.
Preferably, the purple corn anthocyanin extract and the composite material are respectively dissolved in a solvent, then the two are uniformly mixed, the pH value is adjusted to be 3.5-5, the mixture is kept stand for 24 hours at 4 ℃, then the mixture is centrifuged for 30 minutes at 8000r/min, and the purple corn anthocyanin compound is obtained after freeze drying.
Another object of the present invention is to provide a purple corn anthocyanin complex prepared by the above method, which has high α -glucosidase inhibitory activity and digestive stability.
The purple corn anthocyanin compound obtained by the invention is a mixture formed by purple corn anthocyanin and composite materials, and the shape of the purple corn anthocyanin compound is round, oval or irregular-shaped particles.
Pectin, lactalbumin, pectin-chitosan and purple corn anthocyanin in the purple corn anthocyanin compound obtained by the invention are combined to form the compound through hydrogen bonds, hydrogen bonds and hydrophobic interaction, and hydrogen bonds and electrostatic interaction respectively. The form of the compound is various, including a mixed type and a coated type.
The beneficial effects of the invention are as follows: the invention adopts a gradient elution mode in the process of purifying the purple corn anthocyanin by macroporous resin, water and ethanol solution with volume fraction of 10 percent are used for removing impurities in sequence, and then the ethanol solution with volume fraction of 30 percent is used for desorption to enrich the purple corn anthocyanin, so that the obtained purple corn anthocyanin has high purity and strong activity. Any one of pectin, lactalbumin and pectin-chitosan is used as a composite material, and the composite material is combined with purple corn anthocyanin through hydrogen bonds, hydrogen bonds and hydrophobic interaction, and hydrogen bonds and electrostatic interaction respectively to form a compound. Compared with the purple corn anthocyanin which is not compounded, the alpha-glucosidase inhibitory activity is further improved, and the alpha-glucosidase inhibitory activity has good hypoglycemic activity. The purple corn anthocyanin compound prepared by the method is simple to operate, and has stable and bright purple. Compared with the purple corn anthocyanin which is not compounded, the stability of the compound is obviously improved in the digestion process of oral cavity, stomach and intestine.
Drawings
FIG. 1 shows the results of the measurement of α -glucosidase inhibitory activity.
Detailed Description
The following non-limiting examples are presented to enable those of ordinary skill in the art to more fully understand the present invention and are not intended to limit the invention in any way.
The test methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1
The glazing powder for purple corn ear pulverized and sieved with a 40-mesh sieve is prepared by mixing a dried ethanol solution and a citric acid solution in a volume ratio of 7 to 3, wherein the mixture is prepared by mixing a purple corn cob powder and an extraction agent in a ratio of 1: mixing 60g/mL, placing in an ultrasonic extractor for anthocyanin extraction, performing ultrasonic extraction for 40min at the ultrasonic temperature of 58 ℃ and the ultrasonic power of 240W, filtering the extracting solution, and performing freeze drying after vacuum concentration; dissolving the freeze-dried powder into citric acid-sodium citrate buffer solution with pH of 4 to 0.03mg/mL, adsorbing on a D-101 macroporous adsorption resin column until the absorbance of the effluent is one tenth of that of the sample loading solution, desorbing with water, 10% ethanol solution by volume fraction and 30% ethanol solution by volume fraction in sequence, collecting 30% ethanol eluate, vacuum concentrating, and freeze-drying to obtain purple corn anthocyanin extract. Respectively dissolving the purple corn anthocyanin extract and the pectin by using an acetic acid buffer solution with the pH value of 4.0 under magnetic stirring at room temperature to prepare solutions with the concentrations of 1mg/mL and 1.5mg/mL respectively, then uniformly mixing in equal volume, standing at 4 ℃ for 24, centrifuging at 8000r/min for 30min, taking the precipitate, and freeze-drying to prepare the purple corn anthocyanin compound with high alpha-glucosidase inhibitory activity.
Example 2
A glazing composition comprising pulverized purple corn cob powder sieved with a 40-mesh sieve, wherein a mixed solution of anhydrous ethanol and 0.2mol/L citric acid solution in a volume ratio of 7: mixing 60g/mL, placing in an ultrasonic extractor for anthocyanin extraction, setting the ultrasonic temperature at 58 ℃ and the ultrasonic power at 240W for 40min, filtering the extracting solution, and freeze-drying after vacuum concentration; dissolving the freeze-dried powder into citric acid-sodium citrate buffer solution with pH of 4 to 0.03mg/mL, adsorbing with D-101 macroporous adsorbent resin column until the absorbance of effluent is one tenth of that of the sample loading solution, desorbing with water, 10% ethanol solution by volume fraction and 30% ethanol solution by volume fraction in sequence, collecting 30% ethanol eluate, vacuum concentrating, and freeze-drying to obtain purple corn anthocyanin extract. Respectively dissolving purple corn anthocyanin extract and lactalbumin with deionized water and citric acid-sodium citrate buffer solution with pH of 3.0 by magnetic stirring, respectively preparing into solutions with concentrations of 1mg/mL and 0.6mg/mL, then uniformly mixing in equal volume, centrifuging at 8000r/min for 30min, taking precipitate, and freeze-drying to obtain the purple corn anthocyanin compound with high alpha-glucosidase inhibitory activity.
Example 3
A glazing composition comprising pulverized purple corn cob powder sieved with a 40-mesh sieve, wherein a mixed solution of anhydrous ethanol and 0.2mol/L citric acid solution in a volume ratio of 7: mixing 60g/mL, placing in an ultrasonic extractor for anthocyanin extraction, performing ultrasonic extraction for 40min at the ultrasonic temperature of 58 ℃ and the ultrasonic power of 240W, filtering the extracting solution, and performing freeze drying after vacuum concentration; dissolving the freeze-dried powder into citric acid-sodium citrate buffer solution with pH of 4 to 0.03mg/mL, adsorbing with D-101 macroporous adsorbent resin column until the absorbance of effluent is one tenth of that of the sample loading solution, desorbing with water, 10% ethanol solution by volume fraction and 30% ethanol solution by volume fraction in sequence, collecting 30% ethanol eluate, vacuum concentrating, and freeze-drying to obtain purple corn anthocyanin extract. 0.1g of chitosan, 0.1g of purple corn anthocyanin and 0.025g of pectin are respectively dissolved in 100mL of acetic acid aqueous solution with the mass fraction of 1%, 10mL of citric acid-sodium citrate buffer solution with the pH value of 3.0 and 20mL of deionized water through magnetic stirring, then the components are mixed, the pH value is adjusted to 4, then the mixture is homogenized for 5min, and after the mixture is centrifuged for 30min at 8000r/min, precipitates are taken for freeze drying, and the purple corn anthocyanin compound with the high alpha-glucosidase inhibitory activity is prepared.
Comparative example 1
A glazing composition comprising pulverized purple corn cob powder sieved with a 40-mesh sieve, wherein a mixed solution of anhydrous ethanol and 0.2mol/L citric acid solution in a volume ratio of 7: mixing 60g/mL, placing in an ultrasonic extractor for anthocyanin extraction, setting the ultrasonic temperature at 58 ℃ and the ultrasonic power at 240W for 40min, filtering the extracting solution, and freeze-drying after vacuum concentration; dissolving the freeze-dried powder into citric acid-sodium citrate buffer solution with pH of 4 to 0.05mg/mL, adsorbing on a D-101 macroporous adsorption resin column until the absorbance of the effluent is one tenth of that of the sample loading solution, desorbing with water, 10% ethanol solution by volume fraction and 30% ethanol solution by volume fraction in sequence, collecting 30% ethanol eluate, vacuum concentrating, and freeze-drying to obtain purple corn anthocyanin extract.
Comparative example 2
A glazing composition comprising pulverized purple corn cob powder sieved with a 40-mesh sieve, wherein a mixed solution of anhydrous ethanol and 0.2mol/L citric acid solution in a volume ratio of 7: mixing 60g/mL, placing in an ultrasonic extractor for anthocyanin extraction, setting the ultrasonic temperature at 58 ℃ and the ultrasonic power at 240W for 40min, filtering the extracting solution, and freeze-drying after vacuum concentration; dissolving the freeze-dried powder into citric acid-sodium citrate buffer solution with pH of 4 to 0.03mg/mL, adsorbing with D-101 macroporous adsorbent resin column until the absorbance of effluent is one tenth of that of the sample loading solution, desorbing with water, 10% ethanol solution by volume fraction and 30% ethanol solution by volume fraction in sequence, collecting 30% ethanol eluate, vacuum concentrating, and freeze-drying to obtain purple corn anthocyanin extract. Respectively dissolving whey protein and pectin with deionized water under magnetic stirring to obtain 5% and 2% solutions, mixing at equal volume, adjusting pH to 7, dissolving purple corn anthocyanin extract with pH 3.0 citric acid-sodium citrate buffer solution under magnetic stirring, and adding into the above mixed solution to obtain whey protein, pectin and purple corn anthocyanin at a mass ratio of 5:2:1, magnetically stirring for 2 hours, adjusting the pH value to 3.5, centrifuging for 30min at 8000r/min, taking the precipitate, and freeze-drying to obtain the lactalbumin-pectin composite purple corn anthocyanin compound.
The following indexes were measured for the purple corn anthocyanin complexes prepared in examples 1 to 3, the purple corn anthocyanin complex not complexed in comparative example 1, and the pectin-whey protein complex complexed in comparative example 2, and the measurement methods and measurement results were as follows:
(I) detection method
1.a measurement of the inhibitory Activity of glucosidase
50. Mu.L of each sample at different concentrations and 25. Mu.L of 1U/mL alpha-glucosidase solution (prepared with 0.1mol/L of PBS buffer pH 6.9) were added to a 96-well plate, mixed well and incubated at 37 ℃ for 10min. Further 25. Mu.L of 0.1mM p-nitrophenyl alpha-D-glucopyranoside (PNPG, prepared in 0.1mol/L PBS buffer pH 6.9) was added and incubated at 37 ℃ for 30min. Finally, 100. Mu.L of 0.2mol/L NaCO3 solution was added to terminate the reaction. And the absorbance is measured at the wavelength of 405nm of the microplate reader. The assay was performed 3 times in parallel and the half inhibitory concentration (IC 50) was calculated.
2. In vitro simulated digestion
(1) Simulating oral digestion
Simulated saliva: 32.5mg of alpha-amylase were dissolved in 25mL of a 1mmol/L CaCl2 solution with pH = 7.
The oral cavity digestion process: the PCCA, PC-PCCA, WPI-PCCA and CS-PC-PCCA powders are respectively put into a 100mL conical flask, 20mL NaCl solution (9 g/L) and 1mL simulated saliva are added, and the mixture is shaken in a water bath shaker at 37 ℃ and 120rpm/min for 10min and then taken out. Freeze-drying the obtained digestive juice, dissolving with 70% ethanol solution, centrifuging, measuring anthocyanin concentration, and calculating anthocyanin retention rate in the digestive juice;
(2) Simulating gastric digestion
Simulated gastric fluid: 1.2g of pepsin was dissolved in 30mL of 0.1mol/L HCl solution.
After simulating oral digestion, adjusting the pH value of the sample solution to 3.0 by using an HCl solution (6 mol/L), then adding 2.5mL of simulated gastric juice, carrying out oscillatory digestion for 1h and 2h at 37 ℃ and 120rpm/min, respectively taking out, carrying out freeze drying on the obtained digestive juice, dissolving and centrifuging by using a 70% ethanol solution, measuring the concentration of anthocyanin and monomer thereof, and calculating the retention rate of anthocyanin and monomer thereof in the digestive juice.
(3) Simulating intestinal digestion
Simulating intestinal juice: 0.8g of pancreatin and 4.8g of bile salts were dissolved in 40mL of a 0.1mol/L NaHCO3 solution.
After simulating gastric digestion, adjusting the pH value of the sample solution to 7.5 by using NaHCO3 solution (0.9 mol/L), adding 5mL of intestinal juice, carrying out shaking digestion for 1h and 2h at 37 ℃ and 120rpm/min, respectively taking out, carrying out freeze drying on the obtained digestive juice, dissolving and centrifuging by using 70% ethanol solution, measuring the concentration of anthocyanin and monomer thereof, and calculating the retention rate of anthocyanin and monomer thereof in the digestive juice.
3. Determination of anthocyanin content
The anthocyanin concentration is measured by a pH differential method. In a test tube, 4.5mL of each of potassium chloride buffer having pH =1.0 (0.025 mol/L) and sodium acetate buffer having pH =4.5 (0.4 mol/L) was added to each of the test tubes, 0.5mL of each of the test samples was placed in the dark at room temperature for 30min, and absorbance at a wavelength of 520nm and at a wavelength of 700nm was measured. The absorbance and concentration (mg/mL) of anthocyanin were calculated as shown in formulas (1) and (2).
Wherein A = (A520 nm-A700 nm) pH1.0- (A520 nm-A700 nm) pH4.5
m w : (iv) the molar mass of cyanidin-3-O-glucoside (449.38 g/mol);
DF is dilution factor (10);
ε represents an extinction coefficient (26 900L/(mol. Cm));
l is the optical path length (1 cm).
(II) the result of the detection
1. Comparison of alpha-glucosidase inhibitory Activity (in the figure, PCCA, WPI-PC-PCCA, WPI-PCCA, CS-PC-PCCA correspond to comparative example 1, comparative example 2, example 1, example 2, and example 3, respectively)
TABLE 1 IC50 of alpha-glucosidase inhibitory Activity
In the table, PCCA, WPI-PC-PCCA, WPI-PCCA, CS-PC-PCCA correspond to comparative example 1, comparative example 2, example 1, example 2, example 3, respectively
As can be seen from fig. 1, the α -glucosidase inhibitory activity rapidly increased with increasing concentration of the three purple corn anthocyanin complexes of the examples, compared to the purple corn anthocyanin without complexing, and the whey protein-pectin complexed purple corn anthocyanin. From the IC50 values of α -glucosidase inhibitory activity (the sample concentrations corresponding to the inhibition rates of 50%) in table 1, the mass concentrations corresponding to the inhibition rates of 50% of the three compounds in the examples are all significantly lower than those in the comparative examples, which shows that the α -glucosidase inhibitory activity of the three compounds is stronger than that in the comparative examples.
2. Comparison of in vitro simulated digestive stability
TABLE 1 results of in vitro simulated digestion stability determination
In the table, PCCA, WPI-PC-PCCA, WPI-PCCA, CS-PC-PCCA correspond to comparative example 1, comparative example 2, example 1, example 2, example 3
As can be seen from the results of in vitro simulated digestion stability in table 2, the retention rates of the three purple corn anthocyanin complexes in the examples in oral cavity, stomach and intestine are obviously improved compared with those of uncomplexed purple corn anthocyanin and whey protein-pectin complexed purple corn anthocyanin, which indicates that the purple corn anthocyanin complexes are more stable under the action of in vivo acid, alkali and digestive enzymes and have lower degradation degree.
Finally, the description is as follows: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1.A preparation method of purple corn anthocyanin complex is characterized by comprising the following steps: respectively dissolving the purple corn anthocyanin extract and the composite material in a solvent, then uniformly mixing the two, adjusting the pH value to 3.5-5, separating, freezing and drying to obtain the purple corn anthocyanin composite, wherein the composite material is one of pectin, whey protein and a mixture of pectin and chitosan.
2. The method of claim 1, wherein: the mass ratio of the pectin to the purple corn anthocyanin is 1:0.5 to 0.8, and the solvent of the pectin is acid buffer solution or deionized water with the pH value of 3 to 4; the solvent of the purple corn anthocyanin is an acid buffer solution with the pH value of 3-4.
3. The method of claim 1, wherein: the mass ratio of the whey protein to the purple corn anthocyanin is 1: 1.3-2, wherein the solvent of the whey protein is deionized water; the solvent of the purple corn anthocyanin is an acidic buffer solution with the pH value of 3-4.
4. The method of claim 1, wherein: the mass ratio of the mixture of the pectin and the chitosan to the purple corn anthocyanin is as follows: and (3) chitosan: pectin: the purple corn anthocyanin is 1:0.25 to 1:0.75 to 1.25, the solvent of purple corn anthocyanin and chitosan is an acid buffer solution with pH value of 3 to 4; the solvent of the pectin is an acid buffer solution or deionized water with the pH value of 3-4.
5. The method of claim 1, wherein: the purple corn anthocyanin extract is prepared by the following method: drying purple corn cobs to constant weight, crushing, sieving with a 40-mesh sieve, extracting anthocyanin by taking 70% by volume of acidic ethanol as an extracting agent, carrying out vacuum concentration on an extracting solution, freeze-drying, dissolving with a citric acid-sodium citrate buffer solution, adsorbing by using D-101 macroporous adsorption resin, carrying out gradient elution, collecting a desorption solution, carrying out vacuum concentration, and freeze-drying to obtain the purple corn anthocyanin extract.
6. The method of claim 5, wherein: the anthocyanin is extracted by adopting an ultrasonic auxiliary extraction method, wherein the ultrasonic temperature is 55-65 ℃, the ultrasonic power is 210-270W, and the ultrasonic time is 40min.
7. The method of claim 5, wherein: the extract is frozen and dried after vacuum concentration, and is dissolved into 0.01 to 0.03mg/mL by using citric acid-sodium citrate buffer solution with pH of 3 to 4.
8. The method of claim 5, wherein: the gradient elution condition for purifying the purple corn anthocyanin by the D-101 macroporous adsorption resin is that water, ethanol solution with the ethanol volume fraction of 10 percent and ethanol solution with the ethanol volume fraction of 30 percent are sequentially desorbed, 30 percent ethanol eluent is collected, and freeze drying is carried out after vacuum concentration.
9. Purple corn anthocyanin complex produced by the method of any one of claims 1 to 8, wherein: the purple corn anthocyanin compound is a mixture formed by purple corn anthocyanin and a composite material, and the shape of the purple corn anthocyanin compound is round, oval or irregular-shaped particles.
10. Purple corn anthocyanin complexes of claim 9, wherein: the purple corn anthocyanin compound has high alpha-glucosidase inhibitory activity and digestion stability.
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