Preparation method, product and application of a purple cabbage anthocyanin-nano chitin gelatin composite film
A nano-chitin and purple cabbage technology, applied in the field of food intelligent packaging, can solve the problems of anthocyanin stability and oxidation resistance decline, susceptibility to high temperature, strong light and strong alkali, anthocyanin instability, etc., to achieve Excellent biocompatibility, improved mechanical properties, and simplified preparation process
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Embodiment 1
[0029] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...
Embodiment 2
[0034] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...
Embodiment 3
[0039] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...
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