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Method of improving stability of blackberry anthocyanins

An anthocyanin and stability technology, applied in the field of improving the stability of blackberry anthocyanin, can solve the problems of low pKa, poor cell membrane permeability, etc.

Inactive Publication Date: 2017-09-01
GUIZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, compounds that are easy to deprotonate have negative charges, lower pKa, and poor cell membrane permeability, so they are not suitable in some specific environments

Method used

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  • Method of improving stability of blackberry anthocyanins
  • Method of improving stability of blackberry anthocyanins
  • Method of improving stability of blackberry anthocyanins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] A method for improving the stability of blackberry anthocyanins, comprising the following steps: taking blackberry concentrated juice, purifying, obtaining purified blackberry anthocyanins, taking the purified blackberry anthocyanins and adding water to prepare a blackberry extract, and the concentration of the blackberry extract is 1.0mg / mL, add proline solution with a concentration of 0.5mol / L, the volume ratio of blackberry extract and proline solution is 1:2, and mix to obtain.

[0104] Purification is specifically as follows: at 50°C, concentrate the concentrated blackberry juice under reduced pressure to 1 / 5 of the original volume, then centrifuge at 3000r / min for 10min, take the supernatant which is the crude blackberry anthocyanin extract, and use Dilute the 80% ethanol solution to a concentration of 0.5 mg / mL, adjust the pH value to 1 with hydrochloric acid solution, and put it on a 60-100 mesh polyamide resin column with a flow rate of 5 BV / h and a temperature ...

Embodiment 2

[0106] A method for improving the stability of blackberry anthocyanins, comprising the following steps: taking blackberry concentrated juice, purifying, obtaining purified blackberry anthocyanins, taking the purified blackberry anthocyanins and adding water to prepare a blackberry extract, and the concentration of the blackberry extract is 2.5mg / mL, add proline solution with a concentration of 2mol / L, the volume ratio of blackberry extract and proline solution is 3:5, and mix to obtain.

[0107] Purification is as follows: at 50°C, concentrate the concentrated blackberry juice under reduced pressure to 1 / 5 of the original volume, then centrifuge at 4000r / min for 5min, take the supernatant which is the crude blackberry anthocyanin extract, and then use Dilute the 80% ethanol solution to a concentration of 1mg / mL, adjust the pH value to 1 with hydrochloric acid solution, and put it on a 60-100 mesh polyamide resin column at a flow rate of 5BV / h and a temperature of 15°C. % ethan...

Embodiment 3

[0109] A method for improving the stability of blackberry anthocyanins, comprising the following steps: taking blackberry concentrated juice, purifying, obtaining purified blackberry anthocyanins, taking the purified blackberry anthocyanins and adding water to prepare a blackberry extract, and the concentration of the blackberry extract is 1.8mg / mL, add proline solution with a concentration of 1mol / L, the volume ratio of blackberry extract and proline solution is 1:3, and mix to obtain.

[0110] Purification is specifically as follows: at 50°C, concentrate the concentrated blackberry juice under reduced pressure to 1 / 4 of the original volume, then centrifuge at 3500r / min for 5min, take the supernatant which is the crude blackberry anthocyanin extract, and use Dilute the 80% ethanol solution to a concentration of 0.75mg / mL, adjust the pH value to 1 with hydrochloric acid solution, put it on a 60-100 mesh polyamide resin column, the flow rate is 5BV / h, the temperature is 15 ° C, ...

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Abstract

The present invention discloses a method of improving stability of blackberry anthocyanins. The method comprises the following steps: blackberry concentrate juice is taken, the taken blackberry concentrate juice is purified to obtain purified blackberry anthocyanins, the purified blackberry anthocyanins are prepared into a blackberry extract, a proline solution is added, and the materials are mixed to obtain a mixed solution. The method of improving the stability of the blackberry anthocyanins can effectively improve the stability of the blackberry anthocyanins at a high temperature. A solution absorbance and a content of the blackberry anthocyanins of the mixed solution are measured, and with extensions of temperatures and heating time, the solution absorbance and content of the blackberry anthocyanin do not change obviously, indicating the proline is beneficial to the stability of the blackberry anthocyanins. A hydroxyl radical scavenging ability and an ABTS free radical scavenging ability are measured, and with the extensions of the temperatures and time, a scavenging rate does not change obviously and a blackberry extract with an addition of the proline is relatively high in antioxidant activities, indicating the proline improves both the hydroxyl radical scavenging ability and the ABTS free radical scavenging ability of the blackberry anthocyanins.

Description

technical field [0001] The invention relates to a method for improving the stability of blackberry anthocyanins, and specifically belongs to the technical field of plant extracts. Background technique [0002] Blackberry (Blackberry), Rosaceae (Rosaceae) Rubus (Rubus) shrubs, mainly native to the northern temperate zone of the Old and New World, especially rich in eastern North America and the Pacific coast, common sprouting forest and hedge plants in the British Isles and Western Europe, with relatively large varieties It has a wide range of cultivation and abundant resources. Because fresh blackberries not only have a sweet taste, but also contain a lot of vitamins, amino acids, mineral elements, trace elements, inorganic salts, pectin, flavonoids, organic acids, phenols, crude protein and sugars and other nutrients. It has the functions of food and medical care, and is loved by the masses. Blackberry has the effects of calming the nerves, nourishing the skin and improvi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/43A23L3/3526
CPCA23L3/3526A23L5/43A23L33/105A23V2002/00A23V2250/21A23V2250/064
Inventor 周欣陈华国张钰娟邓青芳赵超龚小见
Owner GUIZHOU NORMAL UNIVERSITY