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Preparation method of purple perilla anthocyanin microcapsules

A perilla flower color and glycoside microcapsule technology, which is applied in food forming, food ingredients containing natural extracts, food science, etc., can solve problems that have not been reported, achieve great economic value, maintain antioxidant activity, and avoid degradation Effect

Inactive Publication Date: 2018-11-06
ZHONGBEI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are patent literatures that have reported the embedding methods of Nitraria japonica, blackberry, wolfberry, purple corn anthocyanins, etc. However, there is no research on the preparation of perilla anthocyanin microcapsules by freeze-drying using maltodextrin and gum arabic as wall materials. to report

Method used

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  • Preparation method of purple perilla anthocyanin microcapsules
  • Preparation method of purple perilla anthocyanin microcapsules
  • Preparation method of purple perilla anthocyanin microcapsules

Examples

Experimental program
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Effect test

Embodiment 1

[0022] The perilla leaves are harvested at the flower bud stage, and the perilla leaves are naturally dried in the shade. Take 200g of perilla leaves dried in the shade, pulverize with a small high-speed pulverizer for 2 minutes, the ratio of solid to liquid is 1:20, 70% food-grade acidified ethanol (containing 0.1% HCl) 50-55 ℃ ultrasonically assisted extraction twice, each 50min, The extract was centrifuged at 5000rpm for 10min. The supernatant was concentrated under reduced pressure at 40-50°C, purified with XDA-8 macroporous resin, eluted with 60% food-grade ethanol, the eluate was collected, concentrated under reduced pressure at 40-50°C, and freeze-dried at -50°C for 24 hours to obtain purple Crude extract of red perilla anthocyanins.

[0023] 70% maltodextrin and 30% gum arabic are used as wall materials. Dissolve the two wall materials in distilled water at 60-70°C one after another. After completely dissolving, slowly add the crude anthocyanin extract powder into the...

Embodiment 2

[0026] The perilla leaves are harvested at the flower bud stage, and the perilla leaves are naturally dried in the shade. Take 200g of perilla leaves dried in the shade, pulverize them with a small high-speed pulverizer for 2min, the ratio of solid to liquid is 1:20, and use 70% food-grade acidified ethanol (containing 0.1% HCl) for 50-55°C ultrasonic-assisted extraction twice, each time for 50min, extract The solution was centrifuged at 5000rpm for 10min. The supernatant was concentrated under reduced pressure at 40-50°C, purified with XDA-8 macroporous resin, eluted with 60% food-grade ethanol, the eluate was collected, concentrated under reduced pressure at 40-50°C, and freeze-dried at -50°C for 24 hours to obtain purple Crude extract of red perilla anthocyanins.

[0027] Using 60% maltodextrin and 40% gum arabic as the wall material, dissolve the two wall materials in distilled water at 60-70°C successively, and slowly add the crude anthocyanin extract powder to the solut...

Embodiment 3

[0030] The perilla leaves are harvested at the flower bud stage, and the perilla leaves are naturally dried in the shade. Take 200 g of perilla leaves dried in the shade, pulverize with a small high-speed pulverizer for 1 min, the ratio of solid to liquid is 1:20, 70% food-grade acidified ethanol (containing 0.1% HCl) 50-55 ° C ultrasonically assisted extraction twice, each time for 50 min, The extract was centrifuged at 5000rpm for 10min. The supernatant was concentrated under reduced pressure at 40-50°C, purified with XDA-8 macroporous resin, eluted with 60% food-grade ethanol, the eluate was collected, concentrated under reduced pressure at 40-50°C, and freeze-dried at -50°C for 24 hours to obtain purple Crude extract of red perilla anthocyanins.

[0031] Using 80% maltodextrin and 20% gum arabic as the wall material, dissolve the two wall materials in distilled water at 60-70°C successively, and slowly add the crude anthocyanin extract powder to the solution after complet...

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Abstract

The invention discloses a preparation method of purple perilla anthocyanin microcapsules. The preparation method comprises the following steps of using purple perilla leaves in a bud period as a material, using a purple perilla anthocyanin crude extract obtained through macroporous resin purification as a core material, using maltodextrin and arabic gum as wall materials, performing homogenizing to obtain mixing liquid of the wall materials and the core material, and performing freeze drying, so as to finally obtain purple perilla anthocyanin microcapsule products. According to the preparationmethod disclosed by the invention, a microencapsulation method is simple, through microencapsulation of anthocyanin of purple perilla, the stability of the anthocyanin is improved, the antioxidant activity of the anthocyanin of the purple perilla is maintained, and the anthocyanin of the purple perilla, as a food additive, can be applied to food industry.

Description

technical field [0001] The invention belongs to the field of food industry, in particular to a preparation method of perilla anthocyanin microcapsules. Background technique [0002] Perilla is an annual herb of Labiatae, and it is one of the first batch of 60 kinds of Chinese medicinal materials promulgated by the Ministry of Health of my country as both food and medicine. Perilla leaves contain a large amount of anthocyanin, which is a water-soluble natural pigment with bright color, safe and non-toxic. It has dual functions of natural antioxidant and natural colorant, and has important application value in food, medicine and cosmetics. Anthocyanins have a variety of physiological functions, including anti-oxidation, anti-cancer, hypoglycemic, hypolipidemic, cardiovascular protection, etc., and also have the functions of preventing weight gain and protecting eyesight. Therefore, researchers are increasingly developing and researching anthocyanins. interested. However, ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/30A23L29/25A23L29/30A23L3/44A23P10/30
CPCA23L3/44A23L5/32A23L29/25A23L29/30A23L29/35A23L33/105A23P10/30A23V2002/00A23V2250/21A23V2250/5028A23V2250/5114A23V2300/48
Inventor 崔丽霞张志军李会珍
Owner ZHONGBEI UNIV
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