Antioxidant activities and major anthocyanins of Myrobalan plum (Prunus cerasifera Ehrh.)

Total phenolic content, total antioxidant activity of Myrobalan plum (Prunus cerasifera Ehrh.) and anthocyanin content in peel were analyzed in this article. In addition, ultra-performance liquid chromatography with photodiode array detection and electrospray ionization tandem mass spectrometry were used to determine anthocyanin composition of this fruit. The range of total phenolic content of the tested samples was 1.34 to 6.11 g/kg fresh weight (FW), and anthocyanin content in fruit peel of Myrobalan plum was from 1.93 to 19.86 g/kg peel. Ferric reducing antioxidant power values varied from 11.20 to 44.83 μmol Trolox equivalent/g FW. Four main kinds of anthocyanins in purple Myrobalan plum were detected while 6 kinds in red ones. PRACTICAL APPLICATION: The article showed the anthocyanin composition, phenolic content, and antioxidant activities of wild Myrobalan plum. The purple Myrobalan plum could be developed as a resource of fruit drinks because of its high antioxidant activity and the peel could be used as the resource to extract natural pigments.     

Optimum aqueous extraction conditions for preparation of a phenolic‐enriched Davidson's plum (Davidsonia pruriens F. Muell) extract

This study aimed to optimise aqueous extraction conditions for total phenolic compounds (TPC) from Davidson's plum (Davidsonia pruriens F. Muell) and to assess the physicochemical and antioxidant properties of the phenolic‐enriched extract. The results showed that temperature, time and ratio significantly affected the extraction of TPC. Optimization of extraction conditions was performed using response surface methodology (RSM) utilising a Box–Behnken design. Optimal extraction conditions were determined to be temperature: 90 °C, extraction time: 30 min and solvent to mass ratio: 20:1 mL g^?1. The extracted solid obtained under these conditions had low‐moisture content, high water solubility and contained 45 mg GAE g^?1 of TPC, 22 mg RUE g^?1 of flavonoids, 3.2 mg CAE g^?1 of proanthocyanidins, 2 mg CGE g^?1 of anthocyanidins and 56 mg ACE g^?1 vitamin C. The extract possessed potent antioxidant capacity, but was comparatively lower than those of vitamin E and BHT. Thus, Davidson's plum should be further investigated for its potential health promoting benefits and utilisation in the nutraceutical and food industries.     

红叶李天然食用色素的提取及其理化性质

以红叶李树叶为原料提取安全无毒的天然食用色素,并对其理化性质进行了测试研究,研究表明:该色素在一定条件下具有较高的稳定性,在食品工业中有很好的开发应用前景。     

不同时期摘叶对马瑟兰花色苷的影响

以烟台蓬莱产区马瑟兰为试材,高效液相色谱（HPLC）法测定果皮花色苷含量,研究转色期前后摘叶处理对果皮花色苷种类和含量的影响。结果表明,转色期前摘叶能够显著增加花色苷的种类和含量（P＜0.05）,共检测到16种花色苷单体,其五类基本花色苷总量是对照的3.16倍;而转色后摘叶处理和对照组均检测出12种花色苷单体,五类基本花色苷总量只略高于对照组。     

国产黑布林皮中花青素的提取工艺研究

以国产黑布林皮干粉末为原料,采用酸性乙醇浸提法提取花青素,确定最佳工艺条件为:用pH=2、浓度为75%的乙醇溶液为提取荆,料液比1:5(g/10ml),在提取温度70℃,提取时间120min的条件下提取,可得最大花青素提取量534.75m/100g(干重).     

花青素提取、纯化及稳态化技术研究进展

作为一种天然色素,花青素在食品、化妆品及医药方面具有巨大的应用潜力,但因加工过程中稳定性较差使其应用受到限制。对近年来花青素的提取、纯化及稳态化技术进展进行了综述。     

黑布林皮中花青素的提取工艺优化及稳定性研究

以国产黑布林皮干粉为原料,采用正交试验对黑布林皮中的花青素提取工艺进行优化,确定了适宜的提取工艺条件为：75％乙醇溶液、pH2．5、浸提温度50℃、浸提时间60min、料液比1：5,可得最大花青素提取率为539．66mg／100g。此外,对提取产物的稳定性研究的结果表明：黑布林皮花青素可与常用的食品基质配伍,对热、酸及常见的金属离子都有较好的稳定性,金属离子对该色素影响较小,而Fe^3＋使色素稳定性下降。     

黑宝石李果皮花色苷的提取工艺及其稳定性研究

对黑宝石李果皮花色苷色素的提取工艺进行了研究,通过单因素实验和L9（34）正交实验考察了甲醇浓度、料液比、温度和提取时间对花色苷提取的影响,优化了黑宝石李果皮花色苷的提取工艺,得出了最佳提取条件：甲醇浓度65%、料液比1：40、温度15℃、提取时间3.5h,极差分析得出温度对黑宝石李果皮花色苷的提取影响最大,其次是时间、甲醇浓度、料液比。研究了温度、pH等因素对黑宝石李果皮花色苷稳定性的影响,黑宝石李花色苷具有较好的热稳定性,受pH影响很大,在pH2.5左右色素最稳定,具有一定的抗氧化能力,但抗还原能力较差。     

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan‐3‐ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential.     

几种有机酸对紫玉米花青素热稳定性的影响

研究几种有机酸通过辅色作用对紫玉米花青素热稳定性的影响。通过研究热处理过程中紫玉米花青素的残留率、酰基化花青素比例和辅色后花青素热力学性质变化规律,确定单宁酸、琥珀酸、草酸、苹果酸、柠檬酸通过辅色作用有效提高紫玉米花青素的热稳定性,而抗坏血酸降低紫玉米花青素的热稳定性。其中,紫玉米花青素与苹果酸、单宁酸和草酸辅色后,其花青素稳定性显著高于未处理的紫玉米花青素,其主要原因是苹果酸、单宁酸和草酸提高紫玉米花青素中酰基化花青素的含量,提高紫玉米花青素的活化能。因此,苹果酸、单宁酸和草酸通过辅色作用可以有效提高紫玉米花青素的热稳定性。     

不同有机酸对紫甘蓝花色苷辅色效应及热稳定性对比分析

在水体系中研究不同有机酸对紫甘蓝花色苷的辅色效应及热稳定性.结果表明:分别添加酒石酸、芥子酸、阿魏酸、单宁酸和咖啡酸,紫甘蓝花色苷吸光度下降速率减缓、最大吸收波长红移、褐变指数降低,说明有机酸对花色苷有辅色效应,且辅色效应随有机酸浓度增加而增强,其中酒石酸辅色效应较其他有机酸强;在70、80和90℃下有机酸辅色花色苷符...     

李子果醋饮料的工艺研究

探讨了以李子为原料的果醋生产工艺,通过单因素试验和正交试验确定了李子果醋的最佳工艺参数。酒精发酵的最佳工艺条件为发酵温度20℃、果汁的初始糖度16％、酵母菌接种量10％、发酵7d左右;醋酸发酵最佳工艺条件为发酵温度30℃、醋酸菌接种量12％、初始酒精度8％、发酵8d。该工艺酿制出的李子果醋香味独特,口味纯正。     

加速氧化测试辣椒茎叶提取物对大豆油氧化稳定性的影响

食用油氧化稳定性是产品的一个重要指标,影响产品的安全性和货架期。采用加速氧化测定法,通过测定过氧化值(PV)、β-茴香胺值(p-AV)、共轭二烯烃(CD)和共轭三烯烃(CT)等指标研究辣椒茎叶提取物(PLSE)对大豆油氧化稳定性的影响。结果显示,在加速氧化测定条件下空白对照组大豆油4个指标逐渐增加,抗氧化剂BHT、BHA、TBHQ和提取物PLSE对大豆油氧化具有不同程度的抑制作用;10、100、200mg/kg剂量组PLSE对大豆油4个氧化指标的抑制作用均小于TBHQ(200 mg/kg),10、100、200 mg/kg剂量组PLSE对大豆油氧化指标PV和p-AV的抑制作用强于BHT(200 mg/kg)和BHA(200 mg/kg);而仅200 mg/kg剂量组PLSE对大豆油氧化指标CD和CT的抑制作用强于BHT和BHA。     

酶解辅助乙醇浸提法提取青梅中的有机酸

采用低温酶解辅助乙醇浸提法代替传统乙醇回流法提取青梅中的有机酸,用单因素试验和响应面分析法(Box-Bchnken)研究酶液添加量、酶解时间、酶解温度对乙醇提取青梅肉中有机酸效果的影响.以提取液中总有机酸提取率为响应值,通过响应面分析优化青梅有机酸提取工艺条件.结果表明:果胶酶对青梅酶解能力显著,影响青梅有机酸提取效果的主要因素为酶解温度、酶解时间、酶添加量.青梅中有机酸适宜酶解辅助浸提提取的工艺条件为酶添加量31.6 U/mL、酶解温度45.67℃、酶解时间3.41 h,相应提取液中总有机酸的提取率为35.49%.较传统乙醇回流法提取率(29.10%)有显著提高.     

超声波提取胡椒中抗氧化成分的研究

以乙醇为提取溶剂,研究了超声波提取胡椒中抗氧化成分的工艺。优选出超声提取最佳工艺条件为:浸泡时间为12h,超声波提取时间为60min,料液比为1∶20(g/mL),原料粒度为60目。     

Influence of storage conditions on pigment degradation in paprikas from different greenhouse pepper cultivars

A comparative study was made of the pigments and kinetics of pigment degradation in paprika from Ocal, Datler, Belrubí and L T Datler varieties of pepper cultivated in greenhouse conditions during storage in darkness and at different temperatures and degrees of humidity. Differences were established after fitting the experiment data to a first- or second-order kinetic model. The pigment degradation rate constants and half-lives were obtained for each variety and each storage condition. As expected, the speed of pigment degradation increased for all the paprika types at higher storage temperatures and decreased as relative humidity rose. The data obtained allowed the determination of the parameters involved in the respective Arrhenius equations which equate the pigment degradation rate constant (supposed first or second order) with absolute temperature in cases of zero humidity. Significant differences with respect to degradation rate and pigment content were found between the cultivars in most of the storage conditions assayed. © 1998 Society of Chemical Industry.     

黑米花色苷的分离纯化及其抗氧化性的研究

对黑米花色苷进行分离纯化并研究不同部分的抗氧化活性。首先采用溶剂萃取的方法将黑米花色苷粗提取物依极性大小分成石油醚可溶部位、乙酸乙酯可溶部位、正丁醇可溶部位和水可溶部位,并对各部位清除2,2-二苯基-1-苦味肼基自由基（DPPH·）和羟基自由基（·OH）的活性进行了分析,确定了抗氧化能力最强的组分是水可溶部分。其次用大孔树脂柱层析的方法对水可溶部位进行了细分,得到C1、C2、C3、C4、C5五个组分,并对各组分清除DPPH·和·OH的活性进行了分析,确定了各组分抗氧化能力从大到小依次为:C2>C3>C4>C1>C5。研究发现,黑米花色苷水可溶部位中20%⁴0%乙醇洗脱的部分（C2、C3）具有更强的抗氧化活性。      

紫茄皮中花青素的纯化及稳定性研究

对以紫茄皮为原料提取的花青素进行大孔树脂纯化法纯化,探讨紫茄皮花青素的稳定性。通过静/动态吸附-解吸实验筛选大孔树脂、优化纯化工艺条件,在此基础上,探讨温度、p H、氧化/还原性物质、防腐剂、金属离子、糖等条件对紫茄皮中花青素稳定性的影响。结果表明:在供试树脂中,AB-8大孔树脂为紫茄皮花青素纯化的最适吸附剂,其吸附最优条件为为吸附时间1 h,上样量260 m L,吸附流速1 m L/min;最佳解析条件为,解析时间1 h,洗脱液乙醇体积分数为40%,洗脱液体积为80 m L,吸附流速1 m L/min,纯化后的花青素纯度为95.54%;高温、p H、H2O2、抗坏血酸、苯甲酸钠、Fe3+等导致紫茄皮中花青素稳定性降低。大孔树脂纯化法适合于紫茄皮花青素的纯化。紫茄皮花青素应在4℃、p H1.0且避光条件下保存,在储藏过程中应避免接触铁容器,紫茄皮花青素对H2O2、苯甲酸钠很敏感,使用过程中应该避免二者存在。此外,紫茄皮花青素对糖稳定,生产中可依情况适量添加。