黑莓色素大孔吸附树脂纯化工艺及其特性研究

对黑莓色素大孔吸附树脂纯化工艺及其特性进行了研究.通过静态和动态试验,从15种大孔吸附树脂中选出HPD-100A,其纯化黑莓色素效果较好.此外还对纯化的黑莓色素的光谱特性及稳定性进行了研究.结果表明HPD-100A大孔吸附树脂纯化黑莓色素的最佳工艺参数为上柱液pH 2.0～3.0,样液质量浓度0.67 mg/mL,吸附流速1.0 mL/min;以60%乙醇为解吸剂,洗脱液流速0.7 mL/min;黑莓色素在紫外(219 nm)和可见(514nm)光范围内分别有一个明显的吸收峰,该色素在pH 1.0～5.0的酸性条件下比较稳定,但最大吸收波长处对应的吸光度值随着pH的增大而呈递减趋势.     

葡萄酒颜色稳定性研究

以蛇龙珠葡萄酒和公酿2号葡萄酒为原料,通过加入天然色素和人工色素,利用分光光度计对其颜色稳定性进行了研究。结果表明,葡萄酒和天然色素的最大吸收波长为520nm,加入人工色素后最大吸收波长在530nm处。高温处理后葡萄酒很容易褪色,吸光值下降,而加入人工色素后时热不敏感;pH对葡萄酒和天然色素的颜色影响很大,酸性条件下为红色,碱性条件下为蓝色,加入人工色素后随着pH的增加,其吸光值虽有下降,但颜色变化幅度较小。铜离子和铁离子对葡萄酒颜色的影响均很大;蔗糖、优酿丹对葡萄酒颜色的影响不太明显;二氧化硫可使葡萄酒褪色,吸光值下降,但这种变化可以恢复。     

黑莓优良品种果汁加工性能的研究

通过对黑莓鲜果取汁方法的比较、酶法液化技术的实验研究以及黑莓不同品种果汁出汁率、可溶性固形物含量的调查,结果表明:采用酶法液化榨取黑莓汁,出汁率高,品质好;酶法液化处理黑莓果浆泥,果胶酶用量0.05%左右(果胶酶活力为20000u/g),酶解时间1.5h左右,酶解温度50℃左右,效果最好;黑莓品种间果汁含量差异显著,总的来看,纯黑莓品种果汁出汁率高,黑莓与树莓杂交品种果汁出汁率低;黑莓属于偏酸水果,pH在3.0左右,鲜果可溶性固形物含量品种间差异大。     

一株细菌产紫红色素的稳定性研究

为开发新的天然食品色素以替代合成色素,从小麦叶表筛选到一株产单一紫红色素的细菌Y2,对菌体内乙醇提取色素进行稳定性、光吸收特性研究.结果表明,该色素成分在中酸性溶液中呈亮紫红色.最大吸收波长为535nm(pH2.2-4)或500nm(pH5～9),在较碱性溶液(pH10)中呈橙红色,最大吸收波长为480nm;对温度处理较稳定,多种离子(K~+、Na~+、Ca~(2+)、Fe~(3+))处理不偏色.色素在几种糖溶液中较稳定,均在500nm和540nm两个波长附近出现吸收峰值.氧化剂(H_2O_2)溶液中的色素在495nm有最大吸收,但不稳定;还原剂溶液(Na_2SO_3)中色素在540nm处有最大吸收.相对稳定. 结果表明,该色素成分在中酸性溶液中呈亮紫红色.最大吸收波长为535nm(pH2.2-4)或500nm(pH5～9),在较碱性溶液(pH10)中呈橙红色,最大吸收波长为480nm;对温度处理较稳定,多种离子(K~+、Na~+、Ca~(2+)、Fe~(3+))处理不偏色.色素在几种糖溶液中较稳定,均在500nm和540nm两个波长附近出现吸收峰值.氧化剂(H_2O_2溶     

品种及地理位置对糯玉米糊化特性和食味品质影响

本研究以198个糯玉米主栽品种为材料,从适宜种植区角度测定了糯玉米淀粉糊化特征值和食味品质,并分析二者相关关系。结果表明,品种对糊化特征值的影响最大,峰值黏度、崩解值、终值黏度、回复值等糊化特征值基本呈正态分布,80%的材料峰值黏度集中在2 300~3 000 cP,超过3 000 cP 有16个品种。峰值黏度、谷值黏度、崩解值、终值黏度、回复值间为极显著正相关,与糊化时间、糊化温度呈极显著负相关。东南区的食味品质总评分最高,为86.8分,显著高于西南区、黄淮海区和东华北区,而西南区、黄淮海区、东华北区间差异不显著。峰值黏度、谷值黏度和崩解值与食味品质总分呈正相关且相关系数均在0.753以上,可用于评价糯玉米食味品质优劣。     

咖啡酸对胭脂萝卜红色素辅色作用及稳定性的影响

研究咖啡酸对胭脂萝卜红色素辅色作用及其稳定性的影响。结果表明：在酸性条件下添加咖啡酸可使色素溶液的最大吸收波长(λmax)蓝移(从530nm到518nm),溶液在λmax处的吸光度显著提高。但咖啡酸的最佳辅色剂量受溶液pH值影响明显。此外,咖啡酸的添加能明显提高色素溶液在光(自然和紫外)、热以及不同金属离子条件下的稳定性,且随咖啡酸浓度的增加其稳定效果加强。     

蜡质玉米粉的糊化特性研究

为了解蜡质玉米粉及其不同制粉方法对糊化特性的影响,测定了干磨、湿磨、挤压制蜡质玉米粉以及蜡质玉米淀粉、糯米粉的溶胀度和RVA参数。结果表明:蜡质玉米粉糊化进程中溶胀度高,水合能力强,具有较高的糊化参数。不同品种蜡质玉米粉的破损值、谷值、峰值和终黏度的变异程度较大,蜡质玉米粉的峰值与谷值、终粘度和回生值、谷值与回生值、谷值与终粘度、终粘度与回生值均呈极显著正相关。湿法制粉糊化进程中水合能力强,主要RVA参数显著高于干法制粉和挤压制粉,具备很强的成糊能力和黏滞性,干法制粉成糊后稳定较好,抗老化性较强,挤压制粉的糊化进程不明显。     

不同品种甘薯色素紫外可见光谱性质研究

选用适宜天津种植的9种甘薯,分别用水和乙醇浸提甘薯色素,研究不同品种甘薯色素的紫外可见吸收光谱性质.结果表明,紫甘薯美国黑薯、德国黑薯和京薯6号水溶性色素吸收的最大吸收波长分别为538.5 mm、532nm和531.5 nm,花心薯水溶性色素吸收的最大吸收波长为525 nm,金海2号、日本黄薯、水果薯、苏薯8号、香蕉薯色素水浸提液没有吸收;美国黑薯、苏薯8号、德国黑薯、水果薯、香蕉薯、京薯6号、金海2号、日本黄薯、花心薯醇溶色素最大吸收波长分别为323、284.5 nm,424.5、288.5 nm,326、293 nm,424 nm,447.5、282.5 nm,326.5、297 nm,283.5 nm,281.2 nm,326.5、297 nm.德国黑薯和京薯6号甘薯色素应为同一种色素.     

红色猕猴桃果汁加工中色素的浸提及其理化特性研究

为研制红色猕猴桃果汁,对红肉猕猴桃果汁加工中色素的浸提及理化特性进行了研究。结果表明,红肉猕猴桃中的红色素属于花色素苷类,适度热浸提有利于色素的浸出,果胶酶、纤维素酶等处理也可在一定程度上提高色素的浸出率;但由于对出汁率的提高幅度更大,造成果汁中色素浓度的降低。红肉猕猴桃果汁色素对酸碱较为敏感,在pH4.0以下时呈鲜艳的红色,在可见光区域内其最大吸收波长在516nm左右,但吸光度随着pH值的升高而大幅下降。长时间加热处理可造成红肉猕猴桃果汁色素的降解,低温避光有利于色素的保持。     

辣椒色素的分离纯化与光学性质的研究

探索了吸附树脂柱色谱法脱除辣椒色素中辣椒素的新方法。该方法可将辣椒色素与辣椒素分离并对红、黄色素组分实现初步分离，辣椒色素产品色价高达105。用硅胶柱色谱法可分离辣椒色素精细组分。对所得色素精细组分进行了紫外-可见光谱分析表明：红色素组分的最大吸收波长为470nm，黄色素组分的最大吸收波长为450nm；各辣椒色素组分的光稳定性也存在较大的差异，为辣椒色素各精细组分充分而有效的利用提供了理论依据。     

蓝莓、黑莓原果汁及7种天然红色素果汁饮料 产品的比较

目的比较几种蓝莓、黑莓原果汁及天然红色素果汁饮料的品质。方法通过对6品种蓝莓、黑莓果汁出汁率、可溶性固形物、总酸含量、色价、总花色苷含量及花色苷降解指数等品质指标的比较,并制备黑莓果汁饮料,与6种市售蓝莓、桑葚果汁饮料的品质进行比较。结果 6品种原果汁的可溶性固形物含量在8.8%~14.2%范围内,总酸含量在0.447%~1.604%之间,色价为6~45,总花色苷含量在22~83 mg/100 mL之间,花色苷降解指数为1.10~1.23,出汁率为60%~70%,其中园蓝和宝森原果汁的品质较好。7种果汁产品的品质差异较大,其中黑莓果汁饮料的果汁含量30%,色价为3.63±0.050,总花色苷含量6.70±0.019 mg/100 mL,花色苷降解指数1.34,仅次于果汁含量95%的蓝百蓓有机野生蓝莓汁。蓝百蓓野生蓝莓汁和光明桑果汁饮料的品质适中,受欢迎度高。结论原果汁品质从高到低依次为园蓝、宝森、赫尔、切斯特、灿烂、巨蓝;果汁产品品质从高到低依次为蓝百蓓有机野生蓝莓汁、黑莓果汁饮料、光明桑果汁饮料、蓝百蓓野生蓝莓汁、萃雅源蓝莓汁、绿情野生蓝莓汁、金双谷蓝莓汁。     

BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH CONTENT OF BIOACTIVES AND NUTRITIONAL VALUE

Selected berry seed oils from blackberry, blueberry, cranberry, strawberry, red raspberry and kiwi were characterized for their quality and nutritional characteristics. These oils are by-products of berry juice production that have only recently gained commercial interest. Free fatty acid content was below 1.6% for all examined oil samples. Peroxide value ranged between 0.6 and 44 mg O₂/kg oil for blackberry and kiwi seed oils, respectively, and p -anisidine value varied from 6 in cranberry to 23 in strawberry. Linolenic acid content ranged from 17.53% in blackberry seed oil to 57.60% in kiwi seed oil. The oxidative stability of all oils was rather low (0.17 h for kiwi to 8.4 h for blackberry at 97.8C). Phytosterol contents ranged between 403 and 692 mg/100 g for blackberry and cranberry, respectively. The content of tocols (tocopherol  +  tocotrienol) varied from 34.4 for kiwi to 2,133 mg/kg for red raspberry seed oils.

PRACTICAL APPLICATIONS

A waste stream of fruit processing is used to extract the oil from berry seeds. Such oils are particularly rich in essential fatty acids (with a favorable low n-6/n-3 ratio) and antioxidants. They are incorporated in cosmetic preparations such as hand and body creams, and shampoos. Their composition is also interesting from a nutritional point of view. As the commercial interest is growing, chemical studies are necessary to elucidate the composition, activity and stability of different berry seed oils.     

Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

The effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation of these compounds was significantly different between the different blackberry cultivars. The Brazos and Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in bioactive compounds and higher antioxidant capacity.     

Anthocyanin Pigment Composition of Blackberries

ABSTRACT: The anthocyanin pigments in 51 blackberry samples were isolated and characterized by highperformance liquid chromatography (HPLC) with UV-visible detection, electrospray mass spectroscopy (ESMS), and hydrolysis and saponification reactions. Five pigments were detected: cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-xyloside, cyanidin-3-glucoside acylated with malonic acid, and an unidentified acylated derivative of cyanidin-3-glucoside. Four different quantitative patterns were evident among the cultivars and selections. Total anthocyanin content ranged from 70.3 to 201 mg/100 g with a mean of 137 mg/100 g. Ten commercial blackberry juice concentrate samples were analyzed. Total anthocyanin ranged from 12.3 to 107 mg/100 g on a single-strength juice basis, and 1 sample had an atypical profile.     

CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILD FRAGARIA AND RUBUS BERRIES

ABSTRACT

Content of individual sugars, organic acids, total phenolics (TPH), some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid) and total antioxidant capacity (TAC) in the fruits of strawberry, raspberry and blackberry were studied. A comparison was made between cultivars and wild relatives of each species (Fragaria vesca L., Rubus idaeus L. and Rubus fruticosus L.). The main sugars found were fructose and glucose both in the fruits of wild species and the studied cultivars. Citric acid was determined to be the major organic acid in most of tested berries with the exception of blackberry cultivars, where malic acid was dominant. The content of individual phenolic compounds varied among the wild species, as well as among the studied cultivars. Ellagic acid content was higher in F. vesca, R. idaeus and R. fruticosus (122.5 µg/g FW, 12.71 µg/g FW and 61.7 µg/g FW, respectively) than that obtained in analyzed cultivars. Overall, TPH expressed higher values in the wild strawberry and blackberry species in comparison to the studied cultivars, and consequently, the highest levels of TAC were recorded in F. vesca (5.78 mg asc/g FW), followed by R. fruticosus (4.95 mg asc/g FW).

PRACTICAL APPLICATIONS

In recent years, both wild and cultivated berries have become very attractive for consumers because of potentially beneficial phytochemicals contained in these fruits. Fruit nutritional quality can be described by standard quality parameters (sugars and organic acids), and the analysis of antioxidant capacity influenced by specific related compounds. The importance of flavonoids and other phenolics have been suggested to play a preventive role in the development of cancer and heart disease. A significant positive correlation observed in this study between total phenolics and total antioxidant capacity indicate the need for the use of wild species in the breeding programs of small fruits, especially strawberry and blackberry, in order to increase their nutritive value and the health benefits.     

外源添加物质对黑莓清汁花色苷稳定性和抗氧化活性的影响

本文研究了咖啡酸、阿魏酸、单宁酸、黄芩素、茶多酚、没食子酸、原儿茶酸、芦丁等8种外源辅色素对黑莓清汁花色苷辅色效果、热稳定性、光稳定性和体外抗氧化活性的影响。结果表明:咖啡酸、原儿茶酸、茶多酚、没食子酸、单宁酸对黑莓清汁花色苷的辅色效果影响较显著(p<0.05),最适浓度为0.1 mmol/L,而芦丁的最佳辅色浓度为0.4 mmol/L;实验所选辅色素能够在一定程度上提高黑莓清汁花色苷的热稳定性,其中没食子酸、阿魏酸、咖啡酸对其影响效果显著(p<0.05),分别使黑莓清汁花色苷的热降解半衰期延长了6.06、2.07和1.39倍。此外,原儿茶酸、阿魏酸、芦丁能够显著提高黑莓清汁花色苷的光稳定性、DPPH自由基清除能力和总还原力(p<0.05);没食子酸和单宁酸的辅色作用降低了黑莓清汁花色苷的光稳定性。黄芩素、阿魏酸、咖啡酸、芦丁等外源物质可作为黑莓清汁花色苷有效的辅色素。     

Anthocyanin and colour degradation in ozone treated blackberry juice

Response surface methodology (RSM) was used to investigate the effects of ozone concentration (%w/w) and treatment time (min) on the anthocyanin content and colour of fresh blackberry juice. RSM methodology based on a two factor five level central composite design was employed with control variables of ozone concentration (0 to 7.8%w/w) and treatment time (0 to 10 min) at a constant gas flow rate. Predicted models were found to be significant (p < 0.001) with regression coefficients (R²) of 0.89, 0.82, 0.95, 0.86 and 0.97 for L, a, b, TCD and anthocyanin content respectively. Ozone concentration and treatment time were found to be critical factors influencing both anthocyanin and colour degradation. This study demonstrated that response surface methodology can be employed to model colour and anthocyanin degradation of ozonated blackberry juice while minimising the number of experiments required.Industrial relevanceIn the United States (US) legislation requires fruit juice processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Consequently a number of commercial fruit juice processors in the US started to employ ozone for fruit juice pasteurisation. Ozonation was approved by the FDA in 2001 as a direct additive to food. The FDA issued industry guidelines for fruit juice processing with ozone [FDA, (2004). FDA Guidance to Industry, 2004: Recommendations to Processors of Apple Juice or Cider on the Use of Ozone for Pathogen Reduction Purposes. Available online http://www.cfsan.fda.gov/~dms/juicgu13.html.], however this report concludes that these guidelines are based upon limited scientific data. This paper investigates the effect of ozone processing on the anthocyanin content and colour of blackberry juice. The results presented demonstrate that the effect of ozonation on the nutritional properties of blackberry juice or juice products containing blackberry should be considered by processors prior to its adoption as a preservation technique.     

热烫处理对黑莓果汁营养成分和多酚氧化酶活力的影响

黑莓榨汁前采用蒸汽热烫处理,可以明显提高果汁中功能性成分———花色苷和总酚的含量,并且可以使导致果汁褐变和品质下降的主要内源酶多酚氧化酶失活,热烫3min,压榨得到果汁的花色苷和总酚含量达到最高值,当热烫时间2min,黑莓中的多酚氧化酶已完全失活。随着热烫时间延长,果汁出汁率有所下降。添加0.05%Vc进行护色处理,不能促进花色苷和总酚的溶出。黑莓榨汁前最佳的蒸汽热烫处理时间为3min。     

石榴汁中花色素苷稳定性研究

天然石榴汁中花色素苷在ｐＨ＝３．５时始呈现玫瑰红色，且随ｐＨ的呈色行为符合Ｙ＝０．２１５５Ｘ０．５３５５的规律，最大吸收峰波长为５１５ｎｍ，其稳定性受氧化剂的作用而呈曲线下降趋势，与Ｙ＝０．２８０４ｅ０．５０３４ｘ拟合，受温度的作用而呈直线下降趋势，与表达式Ｙ＝０．２０５１－８．５６×１０－４Ｘ拟合，其中低温（６℃）下的分解速率常数为１．９×１０－３，高温（６３℃）下的分解速率常数为８．０×１０－３，金属离子Ｆｅ３＋、Ｃｕ２＋对石榴汁花色苷有破坏作用，而Ｃａ２＋、Ｍｇ２＋、Ｋ＋以及甜味剂对其无影响。     

复合乳酸菌发酵蓝莓黑莓混合汁过程中的品质变化

以鲜榨并经灭菌的蓝莓黑莓混合果汁为原料,接入3种不同的乳酸菌（植物乳杆菌、乳酸乳杆菌、肠膜明串珠杆菌）进行发酵,研究发酵过程中乳酸菌活菌数、pH、总酸、总糖、还原糖、总酚、体外抗氧化和抑菌活性变化规律。结果表明,乳酸菌在混合果汁中生长良好,24 h时活菌数最高,为1.23×108 cfu/mL;发酵过程中,pH值不断降低,由最初的5.50降低到3.75,总酸含量呈不断上升趋势,从初始含量0.15 g/100 mL上升到2.15 g/100 mL;还原糖呈先短暂上升然后下降趋势,发酵至6 h为最高值2.63 g/L,总糖被微生物利用消耗, 质量浓度不断下降,42 h后趋于0 g/L;总酚含量从2.32 mg/mL升高到3.26 mg/mL,发酵前后增加了40.52%;DPPH·、羟基自由基和超氧阴离子自由基清除能力比未发酵前分别提升了18.17%、30.67%和34.55%。发酵混合汁对大肠杆菌、金黄色葡萄球菌、酿酒酵母和黑曲霉等几种微生物的抑菌作用显著,抑菌效果随发酵时间而逐渐提高。因此,利用复合乳酸菌发酵来提升蓝莓黑莓混合汁品质和开发功能性产品具有重要意义。