Enzyme process acylation method of strawberry anthocyanin

A strawberry anthocyanin and acylation technology, which is applied in the field of enzymatic acylation of strawberry anthocyanin, can solve the problems of poor stability and achieve the effects of improving stability, reducing costs, and having a good industrialization prospect

Inactive Publication Date: 2015-05-20
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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AI Technical Summary

Problems solved by technology

The present invention mainly aims at the technical problem of poor stability of strawberry anthocyanins, and obtains acyl anthocyanins with improved stability by performing enzymatic acylation of the initially purified strawberry anthocyanins in the organic phase

Method used

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Embodiment

[0014] Add 2 liters of 95% edible alcohol to 1 kg of strawberries, perform high-speed beating, keep warm at 60°C for 1 hour, cool, and centrifuge. The filtrate is concentrated in vacuum to about 300 milliliters, which is the crude extract, and the crude extract is put on a 500 mm × 50 mm macroporous resin column, the resin model is AB-8, and the loading flow rate is 300 ml / hour, and then the column is flushed with deionized water. After the effluent was clarified, the resin column was eluted with 750 ml of 70% aqueous ethanol as the eluent at a flow rate of 300 ml / hour. The eluent was concentrated in vacuo to 150 ml, 300 ml of ethyl acetate was added to extract fat-soluble impurities, and the aqueous phase was collected as purified purple sweet potato anthocyanins. 150 milliliters of the aqueous phase after the extraction are immediately loaded onto a 500 mm × 50 mm polyamide resin column, and the loading flow rate is 300 milliliters / hour, then flushes the column with 500 mill...

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Abstract

The invention provides an enzyme process acylation method of strawberry anthocyanin, and belongs to the technical filed of deep processing of agricultural products. The method comprises the following steps: extracting strawberry anthocyanin by using edible alcohol, adding the above obtained crude extract liquid into an AB-8 macroporous resin column, preliminarily purifying, extracting fat-soluble impurities by using ethyl acetate, immediately adding the obtained liquid to a polyamide resin column, flushing the polyamide resin column with deionized water, eluting by using an aqueous solution of 30% ethanol, carrying out reduced pressure evaporation on the obtained eluate, dissolving the obtained material into tertiary amyl alcohol, adding cinnamic acid, Novozmy immobilized lipase and 4A molecular sieve, and carrying out a shocking reaction at 40DEG C for 72h, and filtering to remove the above enzyme and the molecular sieve. The method has the advantages of cycle use of the solvent and the enzyme, low cost, suitableness for mass production, and good industrial prospect. Acylated strawberry anthocyanin can be used as an anthocyanin theory research material, and can also be used in different fields as a natural food pigment.

Description

1. Technical field [0001] The invention relates to an enzymatic acylation method of strawberry anthocyanins, which belongs to the technical field of deep processing of agricultural products. 2. Background technology [0002] Studies on strawberries at home and abroad have shown that strawberry pigments belong to anthocyanin pigments, and the main component is geranium-3-glucoside. Anthocyanins have strong physiological activities and functions such as lowering blood pressure, lowering blood fat, anti-mutation, anti-oxidation, and anti-tumor. As a safe and non-toxic natural food coloring, anthocyanins have great development potential in food, health care products, medicine, cosmetics, etc., but natural pigments are easily affected by various conditions and become unstable, which limits Its wide application in processing and storage. The main internal factor affecting its instability is the molecular structure. Acylation can improve the stability and coloration of anthocyani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06
Inventor 黄午阳王兴娜李春阳闫征王帆
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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