Method for enhancing oxidation resistance of blueberry anthocyanidin

A technology for blueberry anthocyanin and antioxidant properties, which is applied in the directions of antitoxin, organic chemistry, drug combination, etc., can solve the problem that the stability of blueberry anthocyanin is not optimized enough, and the modification treatment of blueberry anthocyanin cannot reach the optimal level. , the low degree of enhancement of antioxidant properties, etc., to achieve the effect of easy control of process parameters, enhanced scavenging function, and enhanced antioxidant properties

Inactive Publication Date: 2015-06-03
GUIZHOU INST OF BIOLOGY
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  • Abstract
  • Description
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Problems solved by technology

[0008] However, due to the above-mentioned poor stability of blueberry anthocyanins, when a large number of researchers in the prior art modify the stability of blueberry anthocyanins, due to the selection of acylating reagents and the cost of preparing acylating reagents The conditions and the conditions of the modification process of blueberry anthocyanins are not properly controll

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  • Method for enhancing oxidation resistance of blueberry anthocyanidin
  • Method for enhancing oxidation resistance of blueberry anthocyanidin
  • Method for enhancing oxidation resistance of blueberry anthocyanidin

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[0037] Example 1

[0038] like figure 1 As shown, a method for enhancing the antioxidant properties of blueberry anthocyanins includes the following steps:

[0039] (1) Preparation of phenolic acid reagent: mix anhydrous phenolic acid, acetic anhydride, and pyridine in a molar ratio of 1:1:1, and perform stirring treatment at a stirring speed of 50 r / min for 20 min in a normal temperature environment in the presence of nitrogen, Obtain the acetylated phenolic acid; then mix the acetylated phenolic acid and anhydrous thionyl chloride according to the molar ratio of 1:1, and stir the reaction at a temperature of 30 ° C in the presence of nitrogen with a stirring speed of 80 r / min 1h, recrystallize with aprotic solvent to obtain acetylated phenolic acid chloride; then dissolve the acetylated phenolic acid chloride with acetone, and the amount of acetone is 1 times the weight of the acetylated phenolic acid chloride, and mix After it was stirred and mixed evenly, it was placed ...

Example Embodiment

[0049] Example 2

[0050] like figure 1 As shown, a method for enhancing the antioxidant properties of blueberry anthocyanins includes the following steps:

[0051] (1) Preparation of phenolic acid reagent: mix anhydrous phenolic acid, acetic anhydride, and pyridine in a molar ratio of 1:6:6, and perform stirring treatment for 30min at a stirring speed of 70r / min in a normal temperature environment in which nitrogen exists, Obtain the acetylated phenolic acid; then mix the acetylated phenolic acid and anhydrous thionyl chloride according to the molar ratio of 1:5, and stir the reaction at a temperature of 100 ° C in the presence of nitrogen with a stirring speed of 100 r / min 24h, recrystallize with an aprotic solvent to obtain acetylated phenolic acid chloride; then dissolve the acetylated phenolic acid chloride with acetone, and the amount of acetone is 1.5 times the weight of the acetylated phenolic acid chloride, and mix After stirring and mixing evenly, it was placed in...

Example Embodiment

[0061] Example 3

[0062] like figure 1 As shown, a method for enhancing the antioxidant properties of blueberry anthocyanins includes the following steps:

[0063] (1) Preparation of phenolic acid reagent: mix anhydrous phenolic acid, acetic anhydride, and pyridine according to a molar ratio of 1:3:3, and use a stirring speed of 60 r / min in a normal temperature environment in the presence of nitrogen to carry out stirring treatment for 25min, Obtain the acetylated phenolic acid; then mix the acetylated phenolic acid and anhydrous thionyl chloride according to the molar ratio of 1:3, and stir the reaction at a temperature of 50 ° C in the presence of nitrogen with a stirring speed of 90 r / min 12h, recrystallize with an aprotic solvent to obtain acetylated phenolic acid chloride; then dissolve the acetylated phenolic acid chloride with acetone, and the amount of acetone is 1.3 times the weight of the acetylated phenolic acid chloride, and mix After it was stirred and mixed e...

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Abstract

The invention relates to the technical field of modification of blueberry anthocyanidin performance, in particular to a method for enhancing oxidation resistance of blueberry anthocyanidin. A phenolic acid reagent is prepared and used for modifying the blueberry anthocyanidin, and the acylation degree is higher and ranges from 53% to 70%; besides, the whole technological process is short, technological parameters are easy to control, raw materials are easy to obtain, reaction conditions are mild, no pollutant is emitted, and the production cost is lower; the clearing function of the modified blueberry anthocyanidin for free radicals is enhanced significantly, the oxidation resistance of the blueberry anthocyanidin is further enhanced, the stability of the blueberry anthocyanidin is improved, and the blueberry anthocyanidin can be widely applied to fields of foods, health-care products, cosmetics, medicines and the like.

Description

technical field [0001] The invention relates to the technical field of performance modification of blueberry anthocyanins, in particular to a method for enhancing the antioxidant performance of blueberry anthocyanins. Background technique [0002] Blueberry anthocyanin is an important active ingredient extracted from blueberry fruit or leaves. It has the functions of enhancing eyesight, eliminating eye fatigue, delaying brain aging, strengthening heart and lungs, and preventing senile dementia. It has the functions of capillary disease caused by diabetes, AIDS, etc. have a therapeutic effect. As a pure natural anti-aging nutritional supplement, anthocyanin has been proved to be the most effective antioxidant found by humans today. In Europe, it is called "oral skin cosmetics", and its antioxidant performance is better than that of vitamin E. It is 50 times higher and 200 times higher than vitamin C, and its bioavailability to the human body is 100%, which can be detected in...

Claims

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Application Information

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IPC IPC(8): C07D311/62A61P39/06A61P39/04
CPCC07D311/62
Inventor 徐青周元敬贾强韩瑜秦华军武玉祥聂飞
Owner GUIZHOU INST OF BIOLOGY
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