|
The anthocyanin phenols A ubiquitous in plants, many plant leaves, flowers and fruit showed bright colors. It has to suppress the generation of active oxygen, and removals of the physiological activity of the active oxygen. Blackcurrant contains many minerals and vitamins beneficial to humans, is rich in anthocyanin. Anthocyanins in black currant pomace extraction, purification, oxidation resistance and stability, and to provide a theoretical basis for of anthocyanins industrial production and use. Solvent extraction and enzymatic hydrolysis of two different methods of preparation of black currant anthocyanins. Ethanol solvent extraction, through single factor test to determine the best solvent for anthocyanins extracted from black currant pomace. The optimum extraction conditions were analyzed by the response surface method: extraction temperature 48 ℃, solid-liquid ratio 1:7, 75% ethanol concentration, extraction time 120min, extract pH value of 2.0, the extraction rate of black currant anthocyanins 85.28 %. Enzyme hydrolysis by single factor and orthogonal experiment to determine the optimum conditions for black currant pomace anthocyanins extracted: cellulase digestion, temperature 50 ° C, time 100min, solid-liquid ratio 1:9 enzyme dosage for the quality of raw material, the pH value of 5.0, black currant anthocyanins extraction rate of 86.63%. Using pectinase enzymatic hydrolysis, temperature 50 ° C, time 120min, solid-liquid ratio of 1:8, enzyme dosage for the quality of 1.4% of the raw material, the pH value of 3.5, black currant anthocyanins extraction rate of 91.09%. And to determine the extraction effect cellulase pectinase. Column chromatography were isolated and purified anthocyanin extract purification conditions, to determine the X-5 macroporous resin purification blackcurrant pomace anthocyanins resin. Best purification conditions: the diameter to height ratio of 1:20, adsorption dope concentration of 34mg/mL, the pH value of 2.0, adsorption volume 25mL adsorption flow rate 1mL/min, the washing volume 4BV, desorption solution ethanol concentration of 60% ethanol by volume 6 BV desorption the flow rate 1mL/min, anthocyanins yield of 89.80%. The purified anthocyanin color value of 18.26 times the original. SephadexLH-20 on the preliminary purified sample for further separation, combined spectrophotometry, paper chromatography, HPLC separated sample analysis, the results showed that the sample separable two parts anthocyanin material i.e., the sample II and sample III, contain two single anthocyanin sample Ⅱ - rutinoside and larkspur prime -3 - rutinoside cyanidin-3; samples Ⅲ cyanidin-3 - glucoside and larkspur prime 3 - glucoside. Hydroxyl radicals, superoxide anion, DPPH free radical, reducing power, the liposome oxidation reaction system, tested in vitro antioxidant activity of black currant anthocyanins. The results showed that the black currant anthocyanins have strong antioxidant activity, in which the effect of the gel samples III better than gel sample II, and both above the resin and purified anthocyanins. Best stabilizer screening and anthocyanin stability of black currant anthocyanins research trials. Selected three stable and optimal use of volume, that is, 0.09% citric acid, 0.08% of methionine and 0.04% of glutamic acid. By stability test, draw black currant anthocyanins less stable to heat, light and weak base case, the addition of stabilizer can improve the stability of black currant anthocyanins, which citric acid can significantly increase the anthocyanin resistance heat, methionine can improve the tolerance of anthocyanin light blackcurrant anthocyanins can improve stability in the case of weak base, and the addition of stabilizer. Adding stabilizer also increases the tolerance of black currant anthocyanins oxidants, preservatives, increased the hyperchromic role of sucrose on anthocyanin, of which the most obvious effect of methionine. Also after adding stabilizer to maintain the antioxidant activity of anthocyanins, greatly increased the use of black currant anthocyanins in foods.
|