Application of glycine as purple corncob anthocyanin pigment assistant agent

An anthocyanin and glycine technology, applied in the field of chemistry, can solve problems such as instability, easy degradation, and color reduction, and achieve the effects of reducing influence, improving preservation rate, and improving thermal stability

Inactive Publication Date: 2012-01-18
CHONGQING TECH & BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason is mainly that purple corn cob anthocyanin pigments, like other natural pigments, are unstable and easy to degrade compared with synthetic pigments. Their color and stability are not only affected by the structure and concentration of anthocyanins themselves, Also susceptible to light, heat, oxygen, pH, metal ions, etc., for example, Fe 2+ Widely present in food and medicine, but it has a decolorizing effect on purple corncob anthocyanins

Method used

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  • Application of glycine as purple corncob anthocyanin pigment assistant agent
  • Application of glycine as purple corncob anthocyanin pigment assistant agent
  • Application of glycine as purple corncob anthocyanin pigment assistant agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the preparation of purple corncob anthocyanin pigment solution

[0020] Weigh 3.0 g of purple corn cob powder that has passed through an 80 mesh sieve, add 200 mL of a mixed solution made of 0.1 mol / L HCl and 95% ethanol at a volume ratio of 1:1, and set the temperature at 23-27 ° C , Shake extraction in a constant temperature oscillator with a vibration speed of 140-160r / min, repeat the extraction 3 times, each time for 12 hours, filter, combine the filtrates, and depressurize at a temperature of 66±2°C and a speed of 120r / min Rotary distillation to remove ethanol and most of the water to obtain a crude extract, then pass through the AB-8 resin column for purification, collect the target eluate, concentrate under reduced pressure to an appropriate volume, and obtain the purple corn cob anthocyanin pigment solution .

Embodiment 2

[0021] Embodiment 2, the influence of glycine on the stability of purple corncob anthocyanin pigments

[0022] Take respectively 0.5mL and 1.5mL of the purple corncob anthocyanin pigment solution prepared in Example 1, add 0.08mol / L glycine, coumarin, malonic acid, 1mL each of DL-malic acid solution respectively, and then respectively Dilute the volume to 10 mL with citric acid-disodium hydrogen phosphate buffer solution with pH 3.0 and pH 5.0, and prepare anthocyanin pigment concentrations of 1.36 μg / mL and 4.08 μg / mL, and auxochrome concentrations of 8 mmol / L , pH 3.0 and 5.0 co-coloring agent-purple corn cob anthocyanin pigment solution. In addition, the purple corncob anthocyanin pigment solution without co-colorant was set as a blank control. Place the above solutions at a temperature of 25°C for 10 days, measure the absorbance at a wavelength of 515nm every 24 hours, and calculate the pigment preservation rate. The calculation formula is:

[0023]

[0024] Where: ΔA...

Embodiment 3

[0029] Embodiment 3, the effect of glycine on the thermal stability of purple corn cob anthocyanin pigments

[0030] According to the method of Example 2, the anthocyanin pigment concentration was 1.36 μg / mL and 4.08 μg / mL respectively, the cocolorant-purple corncob anthocyanin pigment solution with a cocolorant concentration of 8 mmol / L and a pH of 5.0 . In addition, the purple corncob anthocyanin pigment solution without co-colorant was set as a blank control. Heat each of the above solutions in a water bath with a temperature of 50, 60, 70, 80, and 90°C, measure the absorbance at a wavelength of 515nm every 30 minutes, and calculate the purple corn cob anthocyanin pigment according to the Arrhenius formula. Thermal degradation kinetic parameters, the calculation formula is:

[0031] ln A A 0 = - kt t 1 / ...

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Abstract

The invention discloses an application of glycine as a purple corncob anthocyanin pigment assistant agent; glycine can increase the preserving rate of purple corncob anthocyanin pigment, has good color assisting effect on purple corncob anthocyanin pigment, and has better effect than coumarin, malonic acid, or DL-malic acid; glycine can increase the thermal degradation activation energy and prolong the half life period of purple corncob anthocyanin pigment, and can improve the thermal stability of purple corncob anthocyanin pigment; glycine can also reduce the effect of metal ions such as Fe2+ on the stability of purple corncob anthocyanin pigment, and increase pigment preserving rate; the color assisting mechanism is mainly that a hydrogen bond association reaction is performed between purple corncob anthocyanin pigment; the invention develops a new application of an known substance of glycine, opens up a new application field for glycine, and provides more and better applications of purple corncob anthocyanin pigment in food and medicine fields.

Description

technical field [0001] The invention relates to the field of chemistry, in particular to the application of glycine as an anthocyanin pigment auxiliary coloring agent. Background technique [0002] Purple corn cob anthocyanins, as a natural food pigment, are safe, non-toxic, rich in resources, and have certain nutritional and pharmacological effects. For example, it has been reported in the literature that it can prevent cardiovascular and cerebrovascular diseases, prevent cancer, resist oxidation, eliminate free radicals, improve liver function, etc., but it has not been widely used in the fields of food and medicine. The reason is mainly that purple corn cob anthocyanin pigments, like other natural pigments, are unstable and easy to degrade compared with synthetic pigments. Their color and stability are not only affected by the structure and concentration of anthocyanins themselves, Also susceptible to light, heat, oxygen, pH, metal ions, etc., for example, Fe 2+ It is w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L1/275
Inventor 邵承斌陈盛明李宁
Owner CHONGQING TECH & BUSINESS UNIV
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