Natural Pigments Extraction from Basella rubra L. Fruits by Ultrasound-Assisted Extraction Combined with Box-Behnken Response Surface Design

In this study, natural pigments from Basella rubra L. were extracted by ultrasound-assisted extraction (UAE) technique using three levels, four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid (SL) ratio) Box-Behnken response surface design. The optimal condition was found to be: extraction temperature of 54°C, ultrasonic power of 94 W, extraction time of 32 min and SL ratio of 1:17 g/mL respectively. Under this optimal condition, the experimental yield of (betacyanin of 1.42 ± 0.001 and betaxanthin of 5.35 ± 0.13 mg/g) pigments were well correlated with predicted values (betacyanin was 1.43 mg/g and betaxanthin was 5.37 mg/g).     

甜菜红素提取、纯化、稳定性及抗氧化活性研究进展

甜菜红素广泛存在于苋科、藜科、紫茉莉科、仙人掌科以及商陆科等多种植物中。近年来,国内外关于甜菜红素抗氧化的研究和应用已经成为热点。本文综述了甜菜红素的结构、提取、纯化、稳定性以及其通过直接清除自由基、抑制脂质过氧化反应、络合金属离子、抑制氧化酶和炎症因子的表达、激活机体抗氧化体系等方面发挥的抗氧化作用,为更好地优化甜菜红素的提取和纯化工艺,更深入研究其抗氧化活性提供参考和理论依据。     

Physico-chemical and structural changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during fruit development

BACKGROUND: Determination of physico‐chemical (weight, length, diameter, stomatal density, respiration rate, colour, soluble solids concentration, titratable acidity, chlorophyll and betacyanin content) and structural changes of red‐fleshed dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) was carried out from 5 to 35 days after pollination (DAP) in order to explain their growth, development, maturations and ripening stages. RESULTS: Fruit growth of red‐fleshed dragon fruit followed a sigmoid growth pattern. Significant changes in colour were obtained in both peel and pulp as DAP progressed, which were indicated by reductions of L*, C* and h° values as both changed from green to red–violet colour at ripening. Red–violet betacyanin was manifested earlier in pulp at 25 DAP, followed by peel 4–5 days later, and finally both peel and pulp turned full red–violet by 30 DAP. There was a significant increase in soluble solids concentration and titratable acidity with the continuous increase in betacyanin content as DAP progressed. CONCLUSION: The physico‐chemical and betacyanin accumulation of red‐fleshed dragon fruit changed as it developed, matured and ripened which coincided with structural changes. Copyright © 2010 Society of Chemical Industry     

Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stability

Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.     

红甜菜甜菜红素降血脂作用的实验研究

探讨红甜菜甜菜红素对高血脂小鼠的降血脂效果。通过喂食高脂饲料的方法建立高血脂症小鼠模型,将受试样品分别以高、中、低三个浓度剂量给高血脂小鼠灌胃,空白组和高血脂模型组灌胃蒸馏水,连续灌胃30d后,拨眼球取血,进行总胆固醇、甘油三酯、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇浓度的测定。结果显示:红甜菜甜菜红素能降低高血脂小鼠血液中总胆固醇(中剂量组p<0.05,高剂量组p<0.01)、甘油三酯(中剂量组p<0.05,高剂量组p<0.01)和低密度脂蛋白胆固醇(中剂量组p<0.05,高剂量组p<0.01)的浓度,提高高密度脂蛋白胆固醇(高剂量组p<0.05)的浓度。甜菜红素具有明显的降血脂功效。     

高效液相色谱法优化盐地碱蓬甜菜红素提取工艺研究

以黄河三角洲潮间带盐地碱蓬地上部分为实验材料,采用高效液相色谱法,通过测定实现基线分离的甜菜红素类成分在特征吸收波长550nm下的峰面积,对甜菜红素的提取工艺进行了优化。结果表明,在室温下,以60%乙醇为提取溶剂,料液比1∶20,超声浸提30min,浸提2次,可最大效率地提取盐地碱蓬中的甜菜红素类成分。     

红甜菜色素稳定性影响因素研究进展

红甜菜是一种营养价值较高的食用蔬菜,含有大量的红甜菜色素。红甜菜色素是一种水溶性、含氮的季胺型生物碱,核心结构为甜菜醛氨酸。红甜菜色素依据化学结构不同可分为两类:甜菜红素和甜菜黄素。红甜菜色素作为一种食用天然色素,已应用于多种食品,但由于稳定性较差,其在食品、营养保健品和化妆品等领域的潜在应用受到诸多限制。作者综述了红甜菜色素的组成及结构,详细阐述了pH值、光照、温度、氧气和降解酶对红甜菜色素质量分数和颜色的影响,同时阐明了甜菜红素受这些因素影响后在易降解位置发生脱糖基化、脱羧、脱氢、醛亚胺键水解和异构化等化学变化的途径及产物,为深入研究甜菜色素稳定性、扩大红甜菜及红甜菜色素的应用领域提供参考。     

红龙果甜菜苷色素降解动力学研究

研究红龙果色素的色相、吸收光谱及色素降解动力学.研究表明,红龙果甜菜苷色素最大吸收波长不受pH值影响,色相随pH增大而彩度增大.红龙果甜菜苷色素稳定性强烈受pH、温度、光及氧的影响,在pH5时色素稳定性最好,光照、氧等因素能加快火龙果色素的降解;火龙果色素的热降解遵循Arrhenius定律,热降解反应活化能为97.93 kJ/mol.     

酶解条件对火龙果甜菜红素含量和出汁率的影响

为提高酶解制备红肉火龙果果汁甜菜红素保留率和出汁率,探讨了酶添加量、酶解时间、酶解温度和底物pH等工艺因素对红肉火龙果果汁甜菜红素稳定性、出汁率和透光率的影响。在单因素试验结果基础上,采用Box-Behnken试验设计和响应面分析,以红肉火龙果果汁甜菜红素保留率为重要指标,结合考虑火龙果的出汁率和透光率响应值,运用期望函数同时优化多目标途径,优化了酶法制备红肉火龙果汁的工艺条件。结果表明:当果胶酶添加量为285 U/g,酶解温度46℃,底物pH为3.7,酶解时间2 h时,火龙果中的甜菜红素保留率可达到80.8%,出汁率可达到64.4%,透光率可达到89.5%,获得的酶解工艺参数在满足红肉火龙果果汁甜菜红素保留率高的同时,又有的高出汁率和透光率。经实验验证,实验值与预测相符。