双水相体系萃取纯化紫甘蓝色素

采用聚乙二醇(PEG)/硫酸铵双水相体系萃取纯化紫甘蓝中的花青素。通过单因素实验优化了硫酸铵、PEG、粗提液的质量分数和体系的pH,通过正交实验确定各因素对花青素选择性系数的影响程度,粗提液的质量分数 pH硫酸铵的质量分数 PEG的质量分数。实验最佳提取条件为:粗提液的质量分数为12%,硫酸铵质量分数为20%,pH为3.5,PEG的质量分数为15%,花青素的选择性系数为750.26。     

蓝莓花青素的提取工艺

通过超声波预处理、采用单因素试验和正交试验,考察料液比,乙醇浓度,提取时间,提取温度对蓝莓花青素提取率的影响。蓝莓花青素通过超声波辅助提取的最佳工艺条件为:料液比1∶10(g/mL),提取时间150min,乙醇浓度为90%,提取温度为80℃。最大提取率为7.11%。     

60种蓝莓花青素的含量及抗氧化性的比较研究

以60个蓝莓品种为实验材料,对它们的花青素含量进行了测定,并且测定了代表抗氧化活性的DPPH自由基清除能力和其总的抗氧化能力。研究表明:花青素的平均含量为5.378 mg/g。在这60种蓝莓中,L品种花青素含量比较高,其样品鲜质量平均含量为7.23 mg/g,样品鲜质量含量在5.98 mg/g~8.69 mg/g。而M品种花青素含量比较低其样品鲜质量平均含量为2.514 mg/g,最低的只有1.25 mg/g;H品种品种较多,其花青素含量大小有一定的差距,为3.18 mg/g~8.02 mg/g,没有明显规律性。同时对其清除DPPH自由基能力,总抗氧化能力测定表明,蓝莓花青素含量越高,其抗氧化能力就越强。     

蓝莓果渣花青素的超声辅助提取工艺优化

以蓝莓果渣为原料,用酒石酸酸化乙醇提取花青素,同时应用超声波进行辅助提取,采用双波长pH示差法计算花青素提取率,利用响应面分析法对蓝莓果渣花青素的提取工艺条件进行优化。结果表明:其最佳提取条件为提取温度50℃,pH 3.0,酸化乙醇浓度65%,料液比1:70(g/mL),超声波提取功率500 W,提取时间20 min,蓝莓果渣花青素提取率实际值为83.638%,与预测值85.442%的偏差为2.111%。该试验设计操作简便合理,得率高,可预测性较好,为蓝莓果渣花青素提取提供了理论依据。     

蓝莓花青素的研究进展

蓝莓是一种富含花色素,营养价值非常高的浆果,其中的花青素具有多种生物活性,其研究越来越受到重视。为了进一步开发利用蓝莓中的花青素,本文对蓝莓中的化学成分的相关研究进行了系统整理,并重点归纳了蓝莓中花青素的提取、纯化的方法和其生物活性的研究进展,希望对其以后的研究和应用提供参考。      

蓝莓花青素的纯化及镇痛、抗炎药效学研究

以总花青素含量为指标,比较两种大孔吸附树脂对蓝莓果花青素的纯化效果,分别通过小鼠受热致痛法和二甲苯致小鼠耳廓肿胀法研究蓝莓花青素的镇痛和抗炎作用效果.经Amberlite XAD-7树脂纯化后总花青素含量接近50％,经D101树脂纯化后总花青素含量也可达到35％;并且实验证实纯化后花青素可提高小鼠痛阈、抑制耳廓肿胀,具有明显的镇痛和抗炎作用.     

蓝莓花青素的纯化及镇痛、抗炎药效学研究

以总花青素含量为指标,比较两种大孔吸附树脂对蓝莓果花青素的纯化效果,分别通过小鼠受热致痛法和二甲苯致小鼠耳廓肿胀法研究蓝莓花青素的镇痛和抗炎作用效果。经Amberlite XAD-7树脂纯化后总花青素含量接近50%,经D101树脂纯化后总花青素含量也可达到35%;并且实验证实纯化后花青素可提高小鼠痛阈、抑制耳廓肿胀,具有明显的镇痛和抗炎作用。      

蓝莓花青素的提取及分离研究进展

蓝莓花青素是蓝莓的主要活性成分,具有多种生物活性,在食品、医药、化妆品、保健品等方面有着广阔的应用前景。近年来,有关蓝莓花青素的提取分离已获得深入广泛的研究。作者总结了目前蓝莓花青素提取和分离的技术方法,展望了其发展的趋势,旨在为蓝莓花青素的进一步开发利用和工业化生产提供参考。     

蓝莓果渣花青素的超声提取及组成分析

以蓝莓加工废弃物果渣为原料,优化蓝莓花青素提取工艺。试验结果表明,最佳提取条件为超声功率200 W(超声提取2 s,间歇4 s)、提取温度30℃、提取时间20 min、乙醇体积分数70%(pH 2.5)、料液比1∶30(g/mL),花青素提取率达9.99 mg/g。采用高效液相色谱对花青素粗提物进行成分分析,得到5种蓝莓花青素,即锦葵色素(36.26%)、飞燕草色素(24.08%)、矢车菊色素(22.08%)矮牵牛色素(12.53%)和芍药色素(5.05%)。     

兔眼蓝莓果渣花青素提取工艺的优化研究

以杰兔·兔眼蓝莓榨汁后的果渣为原料,利用液相色谱检测,以花青素提取量为指标,在单因素实验的基础上,通过正交实验优化蓝莓果渣相对最佳提取工艺条件。实验结果表明,以80%乙醇水溶液,超声波辅助提取2次,盐酸浓度0.3%、提取时间为30min、料液比为1:20,超声功率300W,提取温度30℃,此条件下每克蓝莓果渣实际提取花青素为5.23mg。研究结果有利于蓝莓果实资源高效利用,提高其经济价值。      

Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments

ABSTRACT: Frozen blueberries ( Vaccinium corymbosum L. cv. Rubel) were pilot-plant-processed into juice and concentrate: 2 treatments (heat and SO₂) and a control. Pressed juice yield ranged from 74 to 83% (w/w), but only 13 to 23% of the anthocyanins and 36 to 39% of the polyphenolics were recovered in the pasteurized juice. A substantial amount of anthocyanins and polyphenolics (> 42% and > 15%, respectively of the starting material) were present in the presscakes. Measurements of total and individual flavonoids showed a great loss after the initial processing steps (thawing, crushing, and depectinization). Overall anthocyanin levels were higher in treated samples after each processing step, but polyphenolic levels remained similar to those in the control.     

Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol

ABSTRACT: Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity.     

Clarification of Cheese Whey by Aqueous Two-Phase Systems

Aqueous two-phase systems comprising a pair of a polymer and a salt were investigated as a means to clarify Cheddar cheese whey. Fat in cheese why could partition exclusively into the bottom phase of a polyethylene glycol/KH₂PO₄ aqueous two-phase system, resulting in a clear top phase containing whey proteins. Several parameters have been studied to optimize the recovery of whey proteins in such a system. Decreasing solute concentrations to 11.7% polyethylene glycol/10% KH₂PO₄, lowering pH to 3.8, and lowering temperature to 7°C all contributed to enhance the yield. This method should be able to remove ca. 98% fat in Cheddar cheese whey and to recover > 90% whey proteins.     

两种纯化玉米超氧化物歧化酶方法的比较

本文利用硫酸铵分级沉淀、凝胶过滤初步分离了玉米SOD,利用DEAE-52离子交换层析和金属螯合亲和层析分别纯化了SOD.其中经离子交换层析后的比活为3 304,纯化倍数为118,回收率为4.8%,基本达到电泳纯.经金属螯合亲和层析纯化后比活为8 597,纯化倍数为307,回收率为29.4%,达到了电泳纯.     

蓝莓花色苷提取物抗油脂氧化能力的研究

以乙醇为溶剂从圣云蓝莓果中提取得到蓝莓花色苷。研究蓝莓花色苷对猪油和脂质体的抗氧化活性。结果表明蓝莓花色苷对猪油具有较强的抗氧化,且具有剂量效应关系,以添加0.4%精制花色苷抗氧化效果最佳,但不如BHT效果好;另外抗坏血酸等对蓝莓花色苷具有明显的协同抗氧化作用。蓝莓花色苷对脂质体过氧化有显著的抑制作用,并且高于抗坏血酸对脂质体过氧化的抑制作用,精制蓝莓花色苷的IC50为165.97μg/mL,粗蓝莓花色苷的IC50为278.16μg/mL。     

蓝莓类饮料中花青素的快速检测方法

目的：建立蓝莓饮料中飞燕草定-3-O- 葡萄糖苷及锦葵定-3-O- 葡萄糖苷两种花青素类成分的高效液相色谱快速检测方法。方法：采用高效液相色谱法,使用安捷伦ZORBAX SB-C18(4.6mm × 75mm,3.5μm)色谱柱,以3% 磷酸溶液和甲醇为流动相,二极管阵列检测器在波长525nm 处进行检测。结果：该方法对飞燕草定-3-O- 葡萄糖苷和锦葵定-3-O- 葡萄糖苷的最低检出限分别为0.4ng 和2.5ng,标准曲线线性良好,相关系数大于0.9984,回收率在90.2%～98.3% 之间,相对标准偏差不大于1.79%。结论：该法简洁、快速且灵敏度高,适合于蓝莓类饮料中花青素的快速检测。     

益生菌发酵蓝莓花色苷的代谢规律

选用嗜热链球菌、两岐双歧杆菌、植物乳杆菌进行纯种发酵含有蓝莓花色苷提取液的培养液,考察了益生菌发酵过程中活菌数、体外抗氧化性、有机酸、单体花色苷和酚酸等组分的变化情况。结果表明,发酵48 h后,三种益生菌的活菌数均增至8.0 lg CFU/mL左右,两岐双歧杆菌的活菌数最高(P<0.05),发酵后不同菌株发酵样的ABTS⁺·清除能力显著提升(P<0.05),其中两岐双歧杆菌发酵样品抗氧化能力最强(P<0.05);但植物乳杆菌发酵样品中乳酸含量最高(P<0.05);发酵过程中单体花色苷含量呈下降趋势,两岐双歧杆菌发酵样品花色苷组分与其它两株菌发酵的样品差异较大;绿原酸、对香豆酸和咖啡酸的含量总体呈现下降趋势,而没食子酸、丁香酸和阿魏酸含量呈上升趋势,主成分分析图中三株益生菌发酵样的分布差异较大。以上结果为进一步解释益生菌发酵代谢花色苷的机理提供了参考。     

Separation/Analysis Safranine T in Food Samples Using Surfactant/Ionic Liquid Aqueous Two-Phase Systems

Sodium dodecyl sulfate (SDS)/room temperature ionic liquids (RTILs) 1-hexyl-3-methylimidazolium bromide aqueous two-phase systems (ATPSs) are presented as separation/enrichment coupled with ultraviolet spectrometry for separation/analysis safranine T in food samples. The main factors affecting the ATPSs, such as amount of SDS, RTILs, pH, and time, have been investigated in detail. Under the optimal conditions, the linear calibration curves for safranine T was obtained over the concentration ranges of 0.05–4.0 μg mL^?1 with the correlation coefficient (R) 0.9984 and the detection limits of safranine T was 3.8 ng mL^?1. The mechanism of ATPS phase separation for safranine T has been discussed. The method was successfully applied to the determination of safranine T in food samples.