Method for improving antioxidant performance of raphanus sativus anthocyanins

A technology of anti-oxidation performance and radish flower, applied in the direction of fermentation and the like, can solve problems such as unfavorable industrial production, anthocyanin pollution, complicated and complicated preparation process steps, etc., and achieves the effects of low production cost, mild reaction conditions, and easy availability of raw materials

Active Publication Date: 2019-11-22
CHONGQING UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The disadvantages of this method are: ① modifying blueberry anthocyanins by acylation reaction will inevitably consume the phenolic hydroxyl groups of anthocyanins in the reaction process, and the main anti-oxidant in anthocyanins is the phenolic hydroxyl groups. The consumption of hydroxyl groups will affect the chemical resistance of anthocyanins; ②The acylation modification of blueberry anthocyanins is only through the steric hindrance after acylation to make anthocyanins less susceptible to water attack, and it is difficult to The structural transformation of ketone and colorless pseudobase improves its antioxidant performance, but it does not start from the principle of affecting the antioxidant performance of anthocyanins, so the acylation modification only improves the stability of anthocyanins and cannot significantly improve the stability of anthocyanins. Improve its antioxidant properties; ③ salicylic acid or nipaginic acid or protocatechuic acid or pyrocatechin or gentisic acid or gallic acid or p-coumaric acid or coffee used in phenolic acid reagents in the acylation process Acid itself is an antioxidant, and its use will increase the cost of the process; 4. the use of toxic chemical reagents in the preparation process of phenolic acid reagents will inevitably have residues in the later treatment, thereby polluting the anthocyanins; in addition, The preparation process steps of phenolic acid reagents are cumbersome and complicated, which is not conducive to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for improving the antioxidant properties of radish anthocyanins, the specific process steps are as follows:

[0030] (1) Preparation of rouge radish freeze-dried powder

[0031] Clean the fresh rouge radish and cut it into small pieces with a knife, then send it into a vacuum drying oven, and carry out vacuum drying for 12 hours under the conditions of a temperature of 50° C. and a vacuum degree of 40 Pa, and then the rouge radish freeze-dried powder is prepared.

[0032] (2) Preparation of radish anthocyanin crude extract

[0033] First prepare the extractant, first prepare a methanol solution with a volume fraction of 60%, and then mix the above-mentioned organic acid and 60% methanol solution according to the volume ratio of organic acid: 60% methanol solution is 1:25. Prepare the extractant. After the first step (1) is completed, according to the ratio of rouge radish freeze-dried powder: extractant=1:20, the rouge radish freeze-dried powder and extractan...

Embodiment 2

[0041] A method for improving the antioxidant properties of radish anthocyanins, the specific process steps are as follows:

[0042] (1) Preparation of rouge radish freeze-dried powder

[0043] Clean the fresh rouge radish and cut it into small pieces with a knife, then send it into a vacuum drying oven, and carry out vacuum drying for 18 hours under the conditions of a temperature of 55° C. and a vacuum degree of 45 Pa to prepare the rouge radish freeze-dried powder.

[0044] (2) Preparation of radish anthocyanin crude extract

[0045] First prepare the extractant, first prepare a methanol solution with a volume fraction of 70%, and then mix the above-mentioned organic acid and 70% methanol solution according to the volume ratio of organic acid:70% methanol solution is 1:50. Prepare the extractant. After the first step (1) is completed, according to the ratio of rouge radish freeze-dried powder: extractant=1:40, the rouge radish freeze-dried powder and extractant prepared i...

Embodiment 3

[0053] A method for improving the antioxidant properties of radish anthocyanins, the specific process steps are as follows:

[0054] (1) Preparation of rouge radish freeze-dried powder

[0055] Clean the fresh carmine radish and cut it into small pieces with a knife, then put it into a vacuum drying oven, and carry out vacuum drying for 24 hours at a temperature of 60° C. and a vacuum degree of 50 Pa to prepare the carmine radish freeze-dried powder.

[0056] (2) Preparation of radish anthocyanin crude extract

[0057] First prepare the extractant, first prepare a methanol solution with a volume fraction of 80%, and then mix the above-mentioned organic acid with 80% methanol solution according to the volume ratio of organic acid:80% methanol solution is 1:100. Prepare the extractant. After the first step (1) is completed, according to the ratio of rouge radish freeze-dried powder: extractant=1:60, the rouge radish freeze-dried powder and extractant made in the step (1) are p...

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PUM

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Abstract

The invention relates to a method for improving the antioxidant performance of raphanus sativus anthocyanins, and belongs to the technical field of anthocyanin performance modification. According to the method, by using raphanus sativus as a raw material and beta-glucosidase as a catalyst, after the steps of preparing raphanus sativus lyophilized powder, preparing a raphanus sativus anthocyanin crude extract, preparing a raphanus sativus anthocyanin solution, preparing beta-glucosidase lyophilized powder, and preparing hydrolyzed raphanus sativus anthocyanin lyophilized powder, the antioxidantperformance of the hydrolyzed raphanus sativus anthocyanin finally obtained is increased by 85.39 percentage points. The method is based on the principle of the antioxidant effect of the raphanus sativus anthocyanins, by hydrolyzing the glycosides and acylation groups which affect the antioxidant performance of the raphanus sativus anthocyanins by use of beta-glucosidase, the hydrolyzed raphanussativus anthocyanins are prepared, the reaction process conditions are mild, and the prepared hydrolyzed raphanus sativus anthocyanins retain the original excellent properties of the raphanus sativusanthocyanins; through determination of the total antioxidant performance, it is found that the total antioxidant performance of the raphanus sativus anthocyanins, through the method, is increased from25.18 U / mL to 46.68 U / mL, and the raphanus sativus anthocyanins can be widely used in food, medicine, cosmetics and other fields.

Description

[0001] 1. Technical field [0002] The invention relates to the technical field of performance modification of anthocyanins, in particular to a method for improving the antioxidant performance of radish anthocyanins. [0003] 2. Background technology [0004] Anthocyanins are a class of water-soluble pigments that widely exist in plants. They belong to flavonoid compounds and are the main coloring substances of plants. They are also an excellent natural antioxidant and free radical scavenger. It has various functions such as aging, lowering blood sugar and blood fat, anti-tumor, and anti-allergic, and is widely used in food, dye, medicine, cosmetics, etc. There are many kinds of anthocyanins, currently there are 20 known. Anthocyanins in the natural state often exist in the form of glycosides, and often pass through one or more glucose, rhamnose, galactose, xylose, arabinose, etc. Glycosidic bonds form anthocyanins. In addition, the glycoside and hydroxyl groups in anthocyani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P23/00
CPCC12P23/00
Inventor 江文
Owner CHONGQING UNIVERSITY OF SCIENCE AND TECHNOLOGY
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