High-stability pigment derivative and preparation method thereof

A pigment derivative and high-stability technology, applied in the field of pigments, can solve problems such as sensory quality decline, decrease, and balance decrease, and achieve the effects of increasing production efficiency, wide source of raw materials, and improving stability

Active Publication Date: 2020-04-21
SHANTOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, after long-term storage, anthocyanins will easily lose their original color
The transformation of anthocyanins to a colorless structure, commonly found in beverage products (such as wine, mulberry wine, fruit juice), this phenomenon will cause the beverage to lose its attractive color, but also make it lose the fullness of the mouthfeel, and reduce the acidity of

Method used

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  • High-stability pigment derivative and preparation method thereof
  • High-stability pigment derivative and preparation method thereof
  • High-stability pigment derivative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024]Add 2 parts of mallow pigment-3-glucoside into the reactor, add 1000 parts of distilled water, stir for 25 minutes, then add 1.2 parts of proanthocyanidins with an average degree of polymerization of 1.5, stir fully for 1 hour, add 1.5 parts of acetaldehyde diethyl acetal, stirred for 25 minutes, after the mixing process, add 0.2 parts of cinnamic acid, at this time the pH of the system is 5.6, the reactor is sealed and protected from light, and placed in an environment with a temperature of 20°C for 120 days , and then the finished product is obtained after opening the reactor for drying.

Embodiment 2

[0026] Add 15 parts of mallow pigment-3-glucoside into the reactor, add 200 parts of distilled water, stir for 25 minutes, then add 60 parts of proanthocyanidins with an average degree of polymerization of 2.7, stir fully for 1 hour, add 10 parts of propionaldehyde, stirred for 25 minutes, after the mixing process, add 0.4 parts of tartaric acid, at this time the pH of the system is 1.2, the reactor is sealed and protected from light, and placed in an environment with a temperature of 35°C for 270 days, and then the reactor is opened The finished product is obtained after drying.

Embodiment 3

[0028] Add 10 parts of geranium pigment-3-glucoside into the reactor, add 5000 parts of distilled water, stir for 25 minutes, then add 90 parts of proanthocyanidins with an average degree of polymerization of 3.8, stir fully for 1 hour, add B 12 parts of aldehyde, stirred for 25 minutes, after the mixing treatment, add 0.2 parts of hexanoic acid, at this time the pH of the system is 1.2, seal the reactor to avoid light, place it in an environment with a temperature of 25°C for 5 days, then open the reactor The finished product is obtained after drying.

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Abstract

The invention discloses a high-stability pigment derivative, and the number-average molecular weight of the pigment derivative is 523-168Da. In the structural unit, the content of epicatechin is 5-30%, the content of catechin is 3-75%, the content of gallocatechin is 1-13%, the content of epigallocatechin is 1-5%, the content of catechin gallate is 1-16%, and the content of epicatechin gallate is2-17%. The pigment derivative provided by the invention belongs to a natural anthocyanin derivative, is not influenced by the chemical balance of salt, chalcone, Quinoid alkali and methanol pseudo-base, can keep stable red in an acidic to neutral (pH 1.0-7.0) solution, and is not influenced by pH, oxygen, a reduced bleaching agent and temperature. The problem of poor color stability of natural anthocyanin is solved.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a pigment. Background technique [0002] Anthocyanin is a natural plant pigment widely found in red fruit and vegetable peels. After the beginning of the veraison period, the anthocyanin content in the fruit and vegetable peels gradually increases, making the peels gradually turn red or bright purple. After the fruits and vegetables mature, the anthocyanin content also reaches the maximum. Some vegetable and fruit peels, such as: passion fruit shells, grapes, passion fruit, purple potato peels, etc. are rich in anthocyanins, and the maximum content can reach 400mg / g dry base peel. From the perspective of chemical structure, anthocyanins themselves contain a large number of phenolic hydroxyl groups and benzene ring structures, which belong to polyphenolic substances, and the reducibility of phenolic hydroxyl groups is one of the common characteristics of polyphenolic compounds. Mul...

Claims

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Application Information

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IPC IPC(8): A23L5/48
CPCA23L5/48A23V2002/00A23V2200/04A23V2300/10
Inventor 滕博刘杨刘嘉曼何晓峰戴明辉林悦陈成龙陈美珍
Owner SHANTOU UNIV
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