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Method for improving stability of xanthophyll and food dyeing method

A lutein and stability technology, applied in the fields of improving lutein stability and food dyeing, can solve problems such as reducing the color and transparency of natural pigments, health concerns, etc.

Pending Publication Date: 2022-02-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of biomolecules to embed pigments can effectively improve the stability of natural pigments, but to a certain extent reduces the original color and transparency of natural pigments. In addition, consumers will also have health risks due to chemical modification. to worry about

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0036] (a) 0.05g lutein sample, 0.05g phenolic acid (tannic acid, gallic acid, rosmarinic acid, caffeic acid), appropriate amount of distilled water and Tween 80 are mixed together to make an emulsion; (b) Knead the emulsion and 100g flour into a dough. Put the dough into the oven and bake at 180°C for 30min.

[0037] Comparative example 1

[0038] Mix 0.05g lutein sample, appropriate amount of distilled water and Tween 80 together to make emulsion. Knead the emulsion with 100g of flour to form a dough. Put the dough into the oven and bake at 180°C for 30min.

[0039] Wherein preparation example 1, comparative example 1 sample extracts lutein according to the following method, and this method comprises the following steps: sample is freeze-dried and grinds and takes by weighing 4g biscuit grinding sample, adds 100mL dichloromethane, ultrasonic (power is 80W) extraction 60 min; the supernatant was collected and centrifuged at 10000 rpm for 2 min; the absorbance was measured...

preparation example 2

[0041] Mix 0.05g lutein sample, 0.05g phenolic acid (tannic acid, gallic acid, rosmarinic acid, caffeic acid), appropriate amount of distilled water and Tween 80 to make emulsion. Mix the emulsion, 0.5g of yeast powder and 100g of flour together and knead it into a dough, and leave it to ferment for 30min. Then put the dough fermented to double in size into a steamer and steam for 15 minutes.

[0042] Comparative example 2

[0043] Mix 0.05g lutein sample, appropriate amount of distilled water and Tween 80 together to make emulsion. Mix the emulsion, 0.5g of yeast powder and 100g of flour together and knead it into a dough, and leave it to ferment for 30min. Then put the dough fermented to double in size into a steamer and steam for 15 minutes.

[0044]Wherein Preparation Example 2 and Comparative Example 2 samples extract lutein according to the following method, which method includes the following steps: freeze-dry the sample and grind it and take 4g steamed bread grindin...

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PUM

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Abstract

The invention discloses a method for improving stability of xanthophyll, which comprises the steps of mixing a phenolic acid compound with xanthophyll, and completely dissolving the mixture with absolute ethyl alcohol to obtain a xanthophyll-phenolic acid compound preparation of which the light resistance and heat resistance are remarkably improved. The invention further discloses a food dyeing method, that is, when the xanthophyll-phenolic acid compound preparation is used for dyeing steamed buns or biscuits, the dyeing effects of bright color and high temperature resistance can be achieved.

Description

technical field [0001] The invention relates to a method for improving the stability of lutein and food dyeing Background technique [0002] Lutein is a natural pigment widely present in vegetables, flowers, fruits and some algae. The area is popularized and planted, and marigold is used as an ideal raw material for extracting and separating lutein in industry. Lutein belongs to carotenoid pigments, also known as "plant lutein", widely exists in nature. This kind of natural pigment has the advantages of bright color, strong tinting power, safety and non-toxicity, strong anti-oxidation ability, prevention of human aging, rich nutrition and no side effects, so it is more and more valued by people. Now it is popular in the world to add a certain amount of lutein to food to make "lutein food", which can prevent a series of diseases caused by human organ aging. In addition, lutein has a protective effect on vision, and has the functions of preventing cataract, arteriosclerosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/31G01N21/78G01N21/01
CPCG01N1/31G01N21/78G01N21/01G01N2021/0112
Inventor 张应烙吴俊马克克李浩然张逸帆张颖佳
Owner ANHUI AGRICULTURAL UNIVERSITY