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Preparation method of myrtle anthocyanin microcapsule

A myrtle flower and microcapsule technology, which is applied in the field of preparation of myrtle anthocyanin microcapsules, can solve problems such as anthocyanin loss and anthocyanin instability, and achieve controlled release, improved solubility, and production The effect of process science

Inactive Publication Date: 2019-02-22
HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that anthocyanins themselves are extremely unstable and easily affected by conditions including light, pH value, and temperature, the present invention provides a method for preparing myrtle anthocyanin microcapsules. The method selects a suitable wall material , such as modified starch, skimmed milk powder, soybean protein isolate and other natural biomacromolecules compounded with maltodextrin, the prepared myrtle anthocyanins are embedded by spray drying method to prepare anthocyanin microcapsules. Myrtle anthocyanin microcapsules inhibit anthocyanins from being easily damaged by external conditions and cause loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of myrtle anthocyanin microcapsule 1 comprises the following steps:

[0038] 1) removing the core of the myrtle fruit, drying at a temperature of 60° C., and pulverizing to obtain an 80-mesh anthocyanin raw material;

[0039] 2) The anthocyanin raw material and the acidified ethanol solution are mixed according to a solid-to-liquid ratio of 1:20, and stirred evenly by magnetic force to obtain a peach blossom fruit powder solution; the acidified ethanol solution is ethanol after being acidified with hydrochloric acid; and the acidified ethanol solution is , the molar concentration of hydrochloric acid is 0.1mol / L, the mass concentration of ethanol is 60%, and it is the ethanol of edible grade;

[0040] 3) Under the conditions of ultrasonic power of 400W and temperature of 40°C, ultrasonically extract the peach golden fruit powder solution for 60 minutes to obtain the extract; 4) centrifuge the extract for 15 minutes at a centrifugal speed of 8000rp...

Embodiment 2

[0046] The preparation method of myrtle anthocyanin microcapsule 2 comprises the following steps:

[0047] 1) remove the core of myrtle fruit, dry at a temperature of 70°C, and pulverize to obtain 100-mesh anthocyanin raw material;

[0048] 2) Mix the anthocyanin raw material and the acidified ethanol solution according to the solid-to-liquid ratio of 1:30, and stir evenly with a magnetic force for 30 minutes to obtain a myrtle fruit powder solution; the acidified ethanol solution is ethanol acidified with hydrochloric acid; and the acidified ethanol solution Among them, the molar concentration of hydrochloric acid is 0.1mol / L, and the mass concentration of ethanol is 60%, and it is the ethanol of edible grade;

[0049] 3) Under the conditions of ultrasonic power of 380W and temperature of 42°C, ultrasonically extract the peach golden fruit powder solution for 60 minutes to obtain the extract; 4) centrifuge the extract for 15 minutes at a centrifugal speed of 8000rpm, filter t...

Embodiment 3

[0055] The preparation method of myrtle anthocyanin microcapsule 3 comprises the following steps:

[0056] 1) remove the core of myrtle fruit, dry at a temperature of 65° C., and pulverize to obtain 100-mesh anthocyanin raw material;

[0057] 2) Mix the anthocyanin raw material and the acidified ethanol solution according to a solid-to-liquid ratio of 1:25, and stir evenly with a magnetic force to obtain a peach blossom fruit powder solution; the acidified ethanol solution is ethanol after being acidified with hydrochloric acid; and the acidified ethanol solution is , the molar concentration of hydrochloric acid is 0.1mol / L, and the mass concentration of ethanol is 55%, and it is the ethanol of edible grade;

[0058] 3) Under the conditions of ultrasonic power of 450W and temperature of 45°C, ultrasonically extract the peach golden fruit powder solution for 30 minutes to obtain the extract;

[0059] 4) The extract was centrifuged for 15 minutes at a centrifugal speed of 6000 ...

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Abstract

The invention discloses a preparation method of a myrtle anthocyanin microcapsule. The method comprises the following steps: removing pits of myrtle fruits, carrying out low-temperature drying, carrying out crushing, then uniformly mixing an anthocyanin raw material with an acidified ethanol solution, carrying out ultrasonic extraction on a solution of myrtle flower powder and fruit powder, carrying out centrifuging and filtering to obtain a concentrated solution, adding natural biomacromolecules and maltodextrin into the concentrated solution, carrying out stirring for dissolving, carrying out magnetic uniform stirring until the natural biomacromolecules and maltodextrin are completely dissolved, so as to obtain a mixed solution, and finally, carrying out spray drying on the mixed solution to obtain the myrtle anthocyanin microcapsule. According to the preparation method disclosed by the invention, the microcapsules are prepared by compounding different proteins or polysaccharides toembed anthocyanin and then carrying out spray drying, and the adopted soybean isolate proteins, skimmed milk powder, modified starch, the maltodextrin and the like are all proteins or polysaccharideswidely applied in food systems, and all have the advantages of high nutritive value, good functional property, safety and non-toxicity, so that the prepared anthocyanin microcapsule can be consideredto be safe and edible.

Description

technical field [0001] The invention relates to the field of bioactive substance or functional factor microcapsule products, in particular to a preparation method of myrtle anthocyanin microcapsules. Background technique [0002] Myrtle, also known as Shanren, Gangren, Dangli, Renzi, Doumin, Myrtle, etc., belongs to the Myrtle family. The fruit is egg-shaped and pot-shaped, and it is purple-black when mature. It is a kind of fruit that has not been developed and utilized on a large scale. It is a new food resource and an excellent source for extracting natural pigments. Its anthocyanin pigment belongs to anthocyanin, which has a good effect of scavenging free radicals and has strong antioxidant properties. It can protect the human body from harmful free radical damage and help prevent various free radical related diseases. disease. There is evidence that anthocyanins are not only non-toxic and non-mutagenic, but also have properties for treating diseases. Anthocyanins are...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L5/30A23L5/00A23L29/00A23L29/30A23P10/30
CPCA23V2002/00A23L5/00A23L5/32A23L29/00A23L29/045A23L29/30A23L29/35A23L33/105A23P10/30A23V2200/224A23V2200/30A23V2250/2104A23V2250/5114A23V2250/5118A23V2250/548A23V2250/5488A23V2300/10A23V2300/14A23V2300/48A23V2300/50
Inventor 王甲水王安邦唐粉玲谭琳马蔚红臧小平
Owner HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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