红阳猕猴桃色素理化性质及其稳定性研究

本实验对红阳猕猴桃色素的理化性质和稳定性进行研究.结果表明,红阳猕猴桃色素易溶于水、酸;酸度对色素颜色影响大;色素不耐高温,紫外光稳定性好,日光稳定差;金属离子Mg2+对该红素有一定的增色作用,pb2+使色素颜色变浅,其他几种金属离子无显著影响;在强酸性条件下,色素对还原剂H2SO3有较强的耐受性,防腐剂山梨酸钾对该色素无显著影响.     

超声波协助提取茗荷红色素及其理化性质研究

采用单因素分析和正交实验L16(45),确定了超声波协助提取茗荷红色素的最佳工艺条件,并研究了茗荷红色素的理化性质.结果表明:最佳工艺条件为:提取剂的pH为1,料液比为1∶50,在50℃条件下,超声提取30min.茗荷红色素的耐热性好,耐光性较差,在酸性条件、氧化剂和蔗糖、维生素C、淀粉和柠檬酸中稳定性较好,在还原剂、苯甲酸钠和山梨酸钾中稳定性较差.     

藤稔葡萄的色素提取及稳定性研究

以新鲜的藤稔葡萄为原料,探讨藤稔葡萄天然色素的提取工艺,并通过正交实验得出藤稔葡萄色素的最佳提取条件,藤稔葡萄色素提取的最佳工艺条件是80%的乙醇作提取剂、pH为2、提取温度为70℃、料液比为1:7.同时研究了藤稔葡萄色素的稳定性,结果表明,藤稔葡萄色素在pH2～6时相对稳定,耐热性较好,耐光性也较好.金属离子对色素稳定性有一定的影响,其中Cu2 、Fe3 、Fe2 对色素的色泽有较大的破坏作用,但Mg2 对藤稔葡萄色素有稳定作用.氧化剂H2O2和还原剂Na2SO3对色素有一定的破坏作用.     

茗荷中食用红色素提取及稳定性研究

采用单因素分析和正交试验L16(45),确定了提取茗荷红色素的最佳工艺条件,并分析了茗荷红色素的稳定性.结果表明,最佳工艺条件为:料液比为1∶20,提取温度为50℃,提取剂的pH值为1,提取时间为120min.茗荷红色素的耐热性好,耐光性较差,在酸性条件、氧化剂和蔗糖、VC、淀粉和柠檬酸中稳定性较好;在还原剂、苯甲酸钠和山梨酸钾中稳定性较差;色素对金属离子的稳定性较高,Fe3 、Al3 、Ca2 对色素有增色效果,Cu2 使色素溶液变色,Mg2 、Na 和K 对色素无不良影响.     

杨梅天然色素稳定性的研究

以乙醇为溶剂从杨梅中提取红色素,并用721型分光光度计对该色素在不同温度、pH值、光照及不同介质条件下的稳定性进行了检测.结果表明:此色素是水溶性色素,在酸性条件下稳定性较好,但光照、氧化剂、还原剂、强碱条件及一些金属离子对其稳定性有一定的影响.     

金莲花黄色素稳定性的研究

研究了微波辅助提取的金莲花黄色素的稳定性。结果表明：金莲花黄色素具有较强的耐酸、耐氧化性,高温对色素有降解作用,但60℃以下稳定性良好;还原剂和光照对色素有明显影响,而常用食品添加剂食盐、蔗糖等对其无影响。     

紫堇叶绿素稳定性的研究

用丙酮、石油醚提取紫堇茎、叶中的叶绿素,研究了温度、pH、光照、金属离子等因素对紫堇叶绿素稳定性的影响.结果表明:酸、碱、高温(80℃以上)、光照等因素明显影响紫堇叶绿素的稳定性;柠檬酸、H2O2可引起紫堇叶绿素脱色降解;Vc、Na2SO3(浓度＜0.5%)对紫堇叶绿素具有一定的稳定作用;Ca2 、Mg2 、Cu2 离子可引起紫堇叶绿素褪色;Fe3 明显影响紫堇叶绿素的稳定性,加入Fe3 色素溶液逐渐变为黄色.     

产绿色素土壤细菌菌株的生物学特性及色素稳定性的研究

从土壤中分离到1株产绿色素的细菌菌株。对该菌株的形态特征、培养特征及生理生化性质等进行了描述。提取该菌株发酵液中的色素,并对该色素的理化性质进行了研究,表明菌株所产的绿色素对光、热和大多数的金属离子稳定性较好,酸性和弱碱性条件下可长时间不变色。     

水提取天然栀子黄色素稳定性研究

以消光值变化为基础,对水提取天然栀子黄色素溶液的稳定性进行了研究。结果表明,栀子黄色素水提取液有较好的耐热性,但耐光性差;在中性、碱性条件下稳定性相对较好;添加抗氧化剂L-抗坏血酸。可显著提高栀子黄色素的稳定性;金属离Fe^3＋,Cu^2＋能降低色素的稳定性,而Fe^2＋、Zn^2＋、Ca^2＋、Al外等常见金属离子对色素稳定性没有影响。     

柿子红色素的微波-超声波法协同提取及其理化性质的研究

研究了微波和超声波对柿子红色素提取的影响,通过单因素分析和正交试验设计确定了最佳提取工艺条件,并对柿子红色素的理化性质进行了进一步研究。最佳提取工艺条件为微波功率624W,微波处理时间60s,超声波处理时间40s,料液比为1：6。该色素耐热性、耐光性、耐酸、耐糖、耐还原性较好;但耐氧化性较差,有较高的利用价值。     

乌骨鸡黑色素三步法提取及结构性状研究

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乌鸡低聚肽铁配合物的稳定性研究

以乌鸡为原料制备乌鸡低聚肽铁配合物,以分子量分布和铁含量为指标,对乌鸡低聚肽铁配合物的热稳定性、酸碱稳定性和消化稳定性进行了考察。结果表明:在温度为20⁸0℃时,乌鸡低聚肽铁配合物各个分子量区间的比例变化不超过2%,配合物的铁含量无显著性差异;在pH为380℃时,乌鸡低聚肽铁配合物各个分子量区间的比例变化不超过2%,配合物的铁含量无显著性差异;在pH为3⁹时,分子质量小于1 000 u的总含量略有升高,但升高不到6%,铁含量有所降低,但在广泛的pH范围内仍然有58.4%以上的铁含量;乌鸡低聚肽铁配合物经过蛋白酶消化后,分子质量小于1 000 u的总含量略有升高,但升高不到8%,经过胃蛋白酶消化和胰蛋白酶共同消化后,仍然有37.6%的铁含量。这说明乌鸡低聚肽铁配合物具有一定的热稳定性、pH稳定性以及消化稳定性。     

泰和乌骨鸡活性肽对5-氟尿嘧啶诱导HSF细胞损伤的保护作用

目的:用单细胞凝胶电泳技术（SCGE）研究泰和乌骨鸡活性肽对5-氟尿嘧啶（5-FU）损伤细胞DNA的保护作用。方法:传代培养人皮肤成纤维细胞（HSF）,随机分为正常对照组,5-FU组,5-FU+泰和乌骨鸡活性肽组。应用MTT法检测细胞存活率,单细胞凝胶电泳法（SCGE）检测5-FU引起HSF细胞DNA损伤程度,羟脯氨酸试剂盒检测细胞培养液中羟脯氨酸含量。结果:与正常对照组比较:5-FU组HSF细胞DNA的损伤程度较严重,且尾长、尾距、Olive尾距和尾部DNA百分含量显著增加（p<0.001）,细胞培养液中羟脯氨酸含量显著性减少（p<0.05）。与5-FU组比较,泰和乌骨鸡活性肽组细胞的尾长、尾距、Olive尾距和尾部DNA百分含量均显著性减少（p<0.001）,而细胞培养液上清中羟脯氨酸含量升高（p<0.01）。结论:泰和乌骨鸡活性肽对HSF细胞DNA损伤具有保护作用,泰和乌骨鸡活性肽可以剂量依赖性地降低5-FU诱导的HSF细胞DNA的断裂损伤。      

泰和乌鸡黑色素提取工艺的研究

研究江西泰和乌鸡黑色素的酶法和盐酸提取工艺。用单因素试验和正交试验分别确定蛋白酶和盐酸提取乌鸡黑色素的最佳工艺条件,并对两种方法提取的黑色素得率、抗自由基性能、对光和热的稳定性等方面进行比较。结果表明,蛋白酶提取乌鸡黑色素的最佳工艺:采用木瓜蛋白酶提取,pH 6.0,温度65℃,料液比1∶2(m∶V),酶底比为1∶25(m∶m),时间4h;盐酸提取乌鸡黑色素的最佳工艺条件:料液比1∶4(m∶V),回流温度95℃,提取时间2h;酶法提取黑色素量大于盐酸提取,酶法提取的乌鸡黑色素抗自由基性能和对热的稳定性高于盐酸提取。说明蛋白酶法优于盐酸法,酶法提取的黑色素产量高,性质稳定。     

黑羽乌骨鸡毛中黑色素提取工艺

以黑羽乌骨鸡毛为原料,采用盐酸水解法从乌骨鸡毛中提取黑色素并对黑色素的含量进行测定。通过单因素实验考察了提取时间、盐酸浓度、料液比对乌骨鸡毛中黑色素得率的影响,在单因素实验基础上通过响应面实验分析法得到二次多项式回归方程的预测模型。结果表明:乌骨鸡毛中黑色素提取的最佳工艺条件为,HCl浓度27%,提取时间6h,料液比(g∶mL)1∶2,在此条件下黑色素得率达4.72%。黑色素样品经过氧化氢法氧化处理,采用高效液相色谱法测出黑色素含量为76.20%。     

酶解对乌骨鸡多肽抗氧化活性影响的研究

研究了不同的酶及酶解条件对乌骨鸡多肽抗氧化能力的影响,以得到最优的酶解条件及较高抗氧化能力的多肽。结果表明,在温度为50℃、酶用量[E/S]8000U/g、底物浓度为7%时,胰蛋白酶水解乌骨鸡多肽可以获得更高抗氧化能力的多肽;进一步对胰蛋白酶水解条件正交实验优化,结果表明,胰蛋白酶水解的最优条件为温度50℃、pH8.5、酶用量[E/S]6000U/g、反应时间6h及底物浓度9%,此时有最高的抗氧化能力,在33.3μg/mL乌骨鸡多肽浓度时能清除45.41%的羟自由基,比同一浓度条件下的VC的羟自由基清除率高了4%。     

Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet

Four acid treatments: acetic acid (FA), citric acid (FC), hydrochloric acid (FH) and lactic acid (FL) were used in this study to extract the pepsin-solubilised collagen (PSC) containing melanin from silky fowl feet. The collagen content, melanin content, electrophoresis and ultraviolet (UV) absorption spectra (200–400 nm) were determined in order to develop a collagen with UV protection. Among four acid extractions, the acetic acid treatment had both the highest extracting yield (7.3%) and collagen content (516.6 mg/g). PSCs obtained from silky fowl feet using four acid extractions exhibited melanin content; whereas no similar observations were found in that of broiler feet by acetic acid extraction (FB). Moreover, the PSC via acetic acid extraction resulted in the significantly highest melanin content (210 mg/g) (P < 0.05), which contributed to UV absorption. In electrophoresis, three subunits were found in PSCs from silky fowl feet using the four acid extractions, which were different from typical type I collagen and assumed that the PSCs obtained from silky fowl feet consisted of more than two types of collagens.     

Isolation and characterization of natural melanin derived from silky fowl (Gallus gallus domesticus Brisson)

Water-insoluble melanins derived from silky fowl (SF-melanin) were isolated using an enzymatic extraction procedure. The yields of the pigments from periosteum, ovary or testis, trachea, skin and muscle, were 21.3, 13.7, 10.2, 1.1, and 1.0 mg/g, respectively, on a fresh tissue basis. The isolated pigments were identified as melanins according to the Electron Paramagnetic Resonance Spectroscopy spectra. Using synthetic melanin as a calibration, their physicochemical and morphological properties were further characterized by X-ray photoelectron spectroscopy (XPS) and advanced imaging technology. Elemental composition analysis by XPS revealed that the main component of the SF-melanin was eumelanin. The morphological study showed that (1) the SF-melanin displayed ellipsoidal melanosomes which was regarded as representative of the natural material; and (2) the SF-melanin maintained its natural integrity. In conclusion, our enzymatic extraction method yielded highly purified products while maintaining the natural properties of the SF-melanin, which could be chemically, physically, morphologically, defined as eumelanin.     

Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions

Black-bone silky fowl (Gallus gallus domesticus Brisson) (BSF) muscle was hydrolyzed by papain, and the hydrolysate was separated by preparative high performance liquid chromatography (HPLC). The amino acid composition of the BSF hydrolysate (BSFH) and its fractions was determined by HPLC precolumn derivation with 2,4-dinitrofluorobenzene. The molecular weight (MW) distribution of the BSFH and its fractions was measured by a peptide column on an HPLC system. Antioxidant activities of the BSFH and its fractions were studied by testing the reducing power and four radical scavenging systems: superoxide anion (O₂⁻), hydroxyl (·OH), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) radicals. The results demonstrated that the BSFH had strong antioxidant capacity to scavenge O₂⁻, DPPH and ABTS⁺, and displayed strong reducing power, but revealed less powerful ability to scavenge ·OH. Fraction II of the BSFH exhibited the highest activity in scavenging O₂⁻ and DPPH, and reducing power, whereas fraction I displayed the strongest ·OH scavenging ability. Besides Glu, Asp and Gly, the rich amino acids of Ala and Leu played an important role in antioxidant activity. The small-size peptides with MW ranging from approximately 200-6000 Da probably contributed to higher antioxidant activity. Results from this study indicated that BSFH and its fractions could be used as food additives and diet nutrients.     

乌鸡山珍调味酱的研制

鸟鸡山珍调味酱是以鸟鸡肉精膏、鸡枞菌、甜面酱为主要原料,配以植物油、胡椒粉、姜蒜粉、食盐等辅料,经调配、煮制等工序制成.在借鉴风味酱制作工艺的基础上,采用正交试验设计的方法对乌鸡山珍调味酱的配方进行了优化,最后根据试验结果确定了调味酱的最佳配方.