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《食品研究与开发》2015,(7)
考察加工及储存过程中火棘原花青素的稳定性。采用盐酸-香草醛法测定火棘提取物中原花青素含量,研究了温度、p H、光照、常用食品添加剂及金属离子、糖类等因素对原花青素稳定性的影响。结果表明:加工及存储温度低于80℃,p H3~7范围内原花青素稳定性好;山梨酸钾和苯甲酸钠对原花青素基本无影响,VC、柠檬酸钠以及亚硫酸氢钠有助于维持原花青素稳定性;Na+、Al3+、Zn2+对原花青素稳定性影响不大,Cu2+不利于其稳定性,Fe3+有明显的破坏作用;自然光照不利于原花青素稳定性,紫外光照则有很大的破坏性;葡萄糖和蔗糖对原花青素无明显影响,蔗糖对原花青素稳定性优于葡萄糖。该研究可为火棘原花青素的工业化生产、储存提供科学参考。 相似文献
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为探究花生红衣原花青素的活性特点,该文通过建立多元回归模型,对超声辅助酶法提取花生红衣原花青素的工艺参数进行优化;比较5 种花生红衣样品的DPPH 自由基、羟自由基及ABTS+自由基清除能力,并通过高效液相色谱-质谱联用法(high performance liquid chromatography-mass spectrometry,HPLC-MS)分析花生红衣中的原花青素的组成成分。结果表明,在酶添加量5.00%、超声时间20.00 min、酶解时间90.00 min 条件下平行提取3 次,原花青素提取率为10.07%;“吉花27”花生红衣原花青素清除DPPH 自由基、羟自由基及ABTS+自由基的能力最强,清除率分别为91.04%、76.64%、87.11%;经过色谱分析“吉花27”花生红衣粗体液中包含原花青素A1、原花青素A2、原花青素B1、原花青素B2、儿茶素及表儿茶素,其中原花青素A2 含量最高达到5.33 mg/g。花生红衣原花青素具有较强的抗氧化活性,是天然抗氧化剂潜在原料。 相似文献
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原花青素是一类广泛存在于自然界中的黄烷-3-醇类化合物,由于大多数从自然界获得的原花青素为带有苯环或长碳链的高聚原花青素,导致其生理活性较弱。通过降解,可以增强原花青素的生理活性以及应用范围。因此,高聚原花青素降解技术成为国内外研究的热点。本文详细整理了国内外有关原花青素高聚体降解技术的文献报道,对化学、生物以及物理降解技术做出详细综述。其中,化学降解技术主要通过酸、碱、亲核剂及氢化降解等,将原花青素高聚体中C4-C8之间的链接键断裂,获得低分子量片段;生物降解技术采用微生物及生物酶将原花青素聚合物苯环打开降为低聚物;物理降解技术利用超声波、脉冲强光、超高压、微射流和电子束辐照等物理技术,将高聚原花青素降解为低聚原花青素。文章归纳了原花青素高聚体各种降解技术的降解效果、降解工艺、降解机理以及优缺点,并对高聚原花青素降解技术提出展望。 相似文献
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大孔树脂-聚酰胺分离纯化红树莓籽低聚原花青素及其体外模拟胃、肠消化 总被引:1,自引:0,他引:1
采用大孔树脂对红树莓籽原花青素进行分级及初步纯化,再利用聚酰胺对低聚原花青素进行二次纯化。结果表明,吸附红树莓籽原花青素粗提物的大孔树脂经40%乙醇洗脱得到低聚原花青素,再经60%乙醇洗脱得到高聚原花青素。聚酰胺二次纯化最适参数为:上样液质量浓度2 mg/mL,上样流速1.5 mL/min,上样液体积100 m L;解吸剂乙醇体积分数70%,解吸流速1.5 mL/min,解吸剂体积150 mL,低聚原花青素纯度从52.36%提高到71.09%。模拟胃消化0~2.5 h和肠消化0~3.0 h,低聚和高聚原花青素释放量逐渐升高至14.23,5.02 mg/g和27.79,12.62 mg/g,表明胃蛋白酶、胰酶和胆汁可促进低聚及高聚原花青素的释放。胃、肠消化过程中,低聚原花青素释放量均远超高聚原花青素,说明低聚原花青素更利于释放,更利于人体吸收利用。 相似文献
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研究了AB-8大孔吸附树脂分离纯化得到不同纯度花生红衣原花青素的制备工艺,并对产物进行了HPLC-MS分析鉴定。结果表明:最佳分离纯化条件为上样流速0.5 m L/min、洗脱流速1.0 m L/min、洗脱液20%和40%乙醇溶液,解吸后得到的原花青素纯度分别为98.7%和86.2%;此外,不同的收集方式也可得到不同纯度的原花青素;经AB-8大孔吸附树脂分离得到的纯化物均为低聚体原花青素,20%乙醇纯化物的主要成分为A型原花青素二聚体和A型原花青素三聚体,40%乙醇纯化物的主要成分为A型原花青素二聚体和A型原花青素四聚体。 相似文献
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The impact of the degree of polymerization and of the concentration of procyanidins in a model solution of French cider was investigated. Four purified fractions of procyanidins at three concentrations were added in a solution containing water, ethanol, fructose and malic acid. The four studied sensory characteristics (bitterness, astringency, sweetness and sourness) were modified according to the concentration of procyanidins. The degree of polymerization (DP) of procyanidins influenced only bitterness and astringency but this impact was not the same for all concentrations. Despite the fact that pH, fructose and malic acid concentrations were the same in all samples, the perception of sweetness and sourness were modified according to the concentration of procyanidins. 相似文献
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E.J. WATERS Z. PENG K.F. POCOCK P.J. WILLIAMS 《Australian Journal of Grape and Wine Research》1995,1(2):86-93
The presence of procyanidins in wine protein fractions was established by a chemical assay and by pyrolysis DI-EI MS/MS of proteins. The chemical assay, involving acid-catalysed oxidative degradation of the procyanidins, gave cyanidin which was specifically quantified by HPLC. The assay was calibrated with purified grape seed tannin (GST); procyanidin was expressed in μg GST. Cyanidin yields were little altered by the presence of a large excess of protein. The limit of detection of the assay was 1 μg GST and the limit of quantification 3.5 μg GST. Both heat-induced and natural hazes isolated from various white wines were all shown to contain procyanidins, with a content ranging from < 0.02 to 4.9% (w/w). Although a crude soluble protein isolate from white wine contained a detectable amount of procyanidins, none were found in fractions separated chromatographically from this isolate. This observation, and the absence of procyanidins in resolubilised heat-induced haze, demonstrated that procyanidins are only weakly associated with both heat-induced hazes and soluble wine proteins. Nevertheless, procyanidins appear to be implicated in the formation of protein hazes in wine, because many soluble wine proteins that had been rendered free of procyanidins would precipitate to give haze in wine but not in model wine which was devoid of phenolic compounds. 相似文献
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莲房是莲科植物莲的成熟花托,是莲的重要组成部分,在民间常被作为一种化瘀止血药使用。研究发现莲房中存在含量较多的原花青素,可作为原花青素提取的重要原料来源,有望替代葡萄籽、树莓籽等作物提取原花青素,以此能够将莲房变废为宝,降低原花青素生产成本,最终实现莲房资源的最大化利用。本文针对性地归纳了近年来有关莲房中原花青素提取工艺方法,分析了各方法的优缺点;以实例方式介绍了莲房中原花青素的主要生理功能;最后根据功能简要介绍了莲房中原花青素在食品工业中应用情况。本文研究结果将对莲房中原花青素的深入研究和莲房资源的最大化合理开发利用提供一定的理论依据。 相似文献
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山楂原花青素的抗氧化活性研究 总被引:11,自引:1,他引:11
研究了山楂果实中的原花青素在溶液体系和脂质体体系中的体外抗氧化活性。在所用的实验模型中,山楂原花青素表现出较强的清除自由基和抑制脂质过氧化的能力。对.OH,山楂原花青素和Vc的IC50分别约为0.053mg/mL和0.11mg/mL;对O2-.,山楂原花青素和VC的IC50分别约为0.05mg/mL和0.17mg/mL。在脂质体体系中,山楂原花青素抑制脂质过氧化的能力远大于VE。 相似文献