层析法分离提取葡萄籽原花青素的进一步研究

以吸附量和解吸率为指标,比较了7种大孔吸附树脂对原花青素的静态吸附解吸性能并考查了AB—8树脂对原花青素的吸附特性及机理。实验结果表明:AB—8树脂是较理想的吸附剂;在溶液中AB—8树脂对原花青素的吸附达到平衡的时间为240 min,吸附行为符合Langmuir等温方程;最佳动态吸附参数原花青素提取液浓度4.0 mg/mL,吸附流速2 BV/h(1BV=13.03 mL)用40%乙醇溶液洗脱。AB—8树脂适合于柱层析操作分离原花青素。     

发酵及新鲜葡萄籽与相关保健品中原花青素检测方法的比较

以发酵葡萄酒后的葡萄籽渣、市售新鲜葡萄籽、两种国内和7种澳大利亚市售的原花青素保健品为原料,用70%乙醇,料液比为1∶6,50℃提取2h。提取液分别采用硫酸香草醛法和福林-肖卡法测定其原花青素含量,对两种方法进行比较,并将所有样品进行了高效液相色谱测定。结果表明,新鲜葡萄籽中的原花青素含量明显高于发酵红葡萄酒后的葡萄籽,而发酵且蒸馏后的葡萄籽中原花青素含量高于发酵后未蒸馏的葡萄籽皮;高效液相色谱法为原花青素保健品的检测提供了一定依据。      

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

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.     

Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms

This study aimed to evaluate the antimicrobial and antibiofilm activities of two procyanidins isolated from an ethyl acetate extract of laurel wood against a selection of foodborne pathogens. The analysis of the extract by HPLC–DAD/ESI–MS allowed us to detect the presence of two procyanidins, which were selectively isolated and identified by chromatographic and spectroscopic means as cinnamtannin B‐1 ( 1 ) and procyanidin B‐2 ( 2 ). Procyanidins 1 and 2 exhibited two biological activities: inhibition of bacterial growth at high concentrations and prevention of biofilm formation at lower concentrations. Synergistic effect was also detected when both compounds were tested in combination against Listeria monocytogenes. Significant effects were also detected on disruption of preformed biofilm. The ability of procyanidins to inhibit microbial growth and biofilm formation and to synergistically work with each other may stimulate a market as natural food preservatives, and/or natural sanitisers for processing equipment where foodborne pathogens reside.     

壳聚糖微花对原花青素的负载表征及缓释性能

采用离子交联法制备壳聚糖微花（chitosan microflowers,CSMF）,通过扫描电镜、傅里叶变换红外光谱（Fourier transform infrared spectroscopy,FTIR）、X射线光电子能谱（X-ray photoelectron spectroscopy,XPS）等对CSMF表征,并以原花青素（procyanidins,PC）作为模型药物,考察不同条件下对PC的负载效果,分析负载后原花青素载药微花（PC-CSMF）的体外缓释和抗氧化性能。结果表明,CSMF的形貌是三维多层的微花结构,其直径为1.5 μm左右,层与层之间存在间隙;FTIR表明PC-CSMF在1 448 cm－1产生新的吸收峰,XPS显示PC-CSMF表面碳氧比例有所提高,两者协同证明了PC被成功负载;XRD和热重分析发现PC-CSMF的结晶性和热稳定性没有显著改变;单因素试验结果表明在27 ℃和PC质量浓度为10 mg/mL时,CSMF对PC负载量达到最大为352.88 mg/g;体外缓释和抗氧化性实验证明了PC-CSMF具有缓释作用且负载后的PC生物活性得到提升。     

大孔树脂吸附纯化葡萄籽原花青素的研究

采用大孔树脂对葡萄籽原花青素进行吸附纯化,以吸附率和解吸率及纯化效果为指标,比较了7种大孔树脂对原花青素的吸附解吸性能。研究了上样量、洗脱剂浓度、上样流速、洗脱剂用量对原花青素纯化效果的影响。结果表明,AB-8大孔树脂对葡萄籽中原花青素的吸附效果最好,树脂体积为20 mL,上样量为80 mL,上样流速为40 mL/h,用40%的乙醇洗脱,洗脱剂用量为100 mL,洗脱流速为80 mL/h时的纯化效果最好,该条件下原花青素洗脱率为94.37%,所得溶质纯度可达89.63%。     

蓝莓原花青素的提取与检测方法

花青素属于酚类化合物中的类黄酮类,花青素广泛存在于自然界中,多达三百多种。具有极强的抗氧化作用,可以抵御自由基对人体的损伤,具有延缓衰老、抗辐射的功效。在医药保健、化妆品、食品添加等方面被广泛应用。本文阐述了蓝莓原花青素的提取方法及测定技术。     

莲房原花青素提取方法、生理功能及其在食品工业中应用的研究进展

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...     

莲房原花青素对紫甘蓝泡菜亚硝酸盐的抑制作用

目的:泡菜在发酵过程中不可避免地会产生对人体有害的物质亚硝酸盐,影响着消费者的健康。为降低泡菜中的亚硝酸盐含量,本文研究了莲房原花青素对紫甘蓝泡菜中亚硝酸盐的抑制作用。方法:在模拟发酵条件下测定了莲房原花青素溶液以及Vit C溶液对亚硝酸钠的清除率和对亚硝胺合成的阻断率;比较添加了莲房原花青素及空白组紫甘蓝泡菜发酵过程中各项理化指标以及抗氧化指标的变化情况。结果:在模拟发酵条件下,莲房原花青素对亚硝酸钠的清除率可达81.15%,为Vit C的12倍,对亚硝胺合成的阻断率可达80.29%,为Vit C的6倍以上。在发酵液中添加0.01%的莲房原花青素后,亚硝酸盐峰值由空白组的8.24 mg/kg降低到4.49 mg/kg,并且推后一天到达峰值;发酵终期氯化钠含量由空白组的2.32%降至1.49%。结论:研究表明,添加莲房原花青素能显著降低紫甘蓝泡菜中亚硝酸盐和氯化钠含量,并能提高泡菜的抗氧化能力,但会延长泡菜的发酵时间,降低泡菜的总酸含量。