共查询到19条相似文献,搜索用时 171 毫秒
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从天然蓝色素在天然色素中的地位、生产天然蓝色素的原料来源、天然蓝色素的结构与性质、微生物产天然蓝色素、天然蓝色素的提取分离及稳定化处理技术等方面介绍了我国天然蓝色素的研究现状. 相似文献
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我国允许添加在食品中的蓝色素有栀子蓝色素、藻蓝蛋白及靛蓝。栀子蓝色素是由茜草科植物栀子的果实制得的。藻蓝蛋白色素多从螺旋藻、蓝藻、念珠藻等藻类植物中提取加工而成。植物靛蓝是用蓼蓝、菘蓝、木蓝、马蓝等含有吲哚酸成分的植物叶子发酵制成。花青素也是食品中常见的色素,某些花青素在一定条件下可作为食品中的蓝色着色剂使用。作为食品中的蓝色着色剂,研究最多的为紫甘蓝色素。紫甘蓝色素是从十字花科红球甘蓝及紫球甘蓝等的叶子中提取分离得到的天然色素。本文对我国食用蓝色素的种类、来源进行了概括总结;对食用蓝色素的生成过程进行详细阐述;本文还对食用蓝色素的使用现状进行了简要概括,以期为今后我国蓝色素生产提供理论依据。 相似文献
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以栀子为原料,制得了3种天然色素(栀子黄、栀子蓝和栀子红)。通过设定调色参数,对这3种栀子色素溶液按不同体积比进行两两复配调色研究。结果表明:栀子黄与栀子蓝色素经复配调色可得到栀子绿色素;栀子红与栀子黄色素经复配调色可得到栀子橙色素;栀子红与栀子蓝色素经复配调色可得到栀子紫色素,此结果国内外未见报道。为天然色素的应用推广提供了科学的依据和参考。 相似文献
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食用微生物色素的研究进展 总被引:1,自引:0,他引:1
随着人们对食品添加剂的广泛热议,食用色素也备受关注。由于现代生活水平的提高,人们开始追求更加健康的生活方式,故合成食用色素已经不能满足人们的要求。因此,天然来源的食用色素已经成为当今食用色素发展的主流。食用天然色素是指由天然资源中获得的食用色素,主要是指从动物和植物组织及微生物发酵液中提取的色素。但是植物来源的色素会存在来源不易保证、经济花费高和技术方面的问题,而微生物产食用色素则刚好可以解决这些问题。微生物产色素具有生产周期短、产量高的特点,利用微生物产色素则成为当今天然色素的发展趋势。本文将综述微生物色素的分类研究、有食用价值的聚酮类色素及其生产菌株的研究进展,并对其可能产生的毒素进行探讨。 相似文献
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藻蓝色素(PC)是一种来自海洋藻类的天然色素蛋白复合体,也是一类重要的食品功能因子,具有抗肿瘤、抗炎、增强免疫等生理活性,被广泛应用于功能性食品、医药及化妆品等领域。藻蓝色素对非小细胞肺癌(NSCLC)细胞活性的抑制作用已被证实,然而其机制尚不明确。本研究以miR-642a-3p为切入点,探究藻蓝色素抑制NSCLC细胞活性的机制。试验结果表明,藻蓝色素能够上调4种NSCLC细胞(A549、H1299、H460和LTEP-a2)中miR-642a-3p的表达水平。过表达干预细胞中的miR-642a-3p水平能够显著抑制4种细胞的体外增殖、迁移和非锚定生长能力。此外,转染miRNA抑制剂干预miR-642a-3p的表达,在一定程度上增强了细胞的活性。本研究初步揭示miR-642a-3p上调表达参与藻蓝色素抑制NSCLC细胞活性的过程,为藻蓝色素的深入研究和利用提高科学依据。 相似文献
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为得到高纯度藻蓝色素,采用盐析、透析、羟基磷灰石(Hydroxyapatite HA)柱层析、SDSPAGE等方法对螺旋藻中的藻蓝色素进行了分离纯化及分子质量测定,还对藻蓝色素α亚基和β亚基的结构进行了模拟。经17.5%硫酸铵一步盐析得到藻蓝色素纯度为2.45,50%硫酸铵二步盐析将纯度提高至2.70,再经HA层析得到成品,纯度为4.37;纯化后的样品经SDS-PAGE得到清晰的2条带,分别为α亚基和β亚基,分子质量为17.2 ku和19.7 ku;用SWISS-MODEL和Py MOL对藻蓝色素亚基的结构进行模拟。实验结果可为藻蓝色素的进一步开发利用提供参考。 相似文献
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Faiqa A. Wani Rukhsana Rashid Abida Jabeen Bethania Brochier Shashikant Yadav Thameed Aijaz H. A. Makroo B. N. Dar 《International Journal of Food Science & Technology》2021,56(10):4823-4833
Waste or by-products produced during food processing can be used as a potential source of bioactive compounds including natural pigments. Natural pigments/colourants have numerous health benefits whereas the synthetic colourants have many negative effects on human health. Thus, there is a considerable interest worldwide in pigments extraction from natural sources. Conventional extractions such as soxhlet extraction, water distillation, and solvent extraction have many limitations such as large solvent consumption, long extraction time, and low extraction yields. Therefore, novel techniques such as high pressure, ultrasound, negative pressure and electric field have been employed to assist the pigment extraction process. The novel extraction methods are being developed with the primary aim of higher pigment yield, lower solvent consumption, minimised environmental effects and the convenience of extraction. With this perspective, the present review provides recent insights into the recovery of natural pigments from food wastes/by-products and the application of novel non-thermal technologies for their recovery. 相似文献
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Małgorzata Nowacka Magdalena Dadan Monika Janowicz Artur Wiktor Dorota Witrowa-Rajchert Ronit Mandal Anubhav Pratap-Singh Emilia Janiszewska-Turak 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):5097-5144
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material. 相似文献
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桑椹色素是从桑椹果实提取而得天然有色物质,具有多种功能,其作为天然色素在食品工业具有良好应用前景。该文简介桑椹色素组成及性质,并对桑椹色素提取工艺及应用研究现状进行综述。 相似文献
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Jungeun Cho Eun Jin Lee Kil Sun Yoo Seung Koo Lee Bhimanagouda S. Patil 《Journal of food science》2009,74(1):C11-C16
ABSTRACT: The color-forming ability of amino acids with thiosulfinate in crushed garlic was investigated. We developed reaction systems for generating pure blue pigments using extracted thiosulfinate from crushed garlic and onion and all 22 amino acids. Each amino acid was reacted with thiosulfinate solution and was then incubated at 60 °C for 3 h to generate pigments. Unknown blue pigments, responsible for discoloration in crushed garlic cloves ( Allium sativum L.), were separated and tentatively characterized using high-performance liquid chromatography (HPLC) and a diode array detector ranging between 200 and 700 nm. Blue pigment solutions exhibited 2 maximal absorbance peaks at 440 nm and 580 nm, corresponding to yellow and blue, respectively, with different retention times. Our findings indicated that green discoloration is created by the combination of yellow and blue pigments. Eight naturally occurring blue pigments were separated from discolored garlic extracts using HPLC at 580 nm. This suggests that garlic discoloration is not caused by only 1 blue pigment, as reported earlier, but by as many as 8 pigments. Overall, free amino acids that formed blue pigment when reacted with thiosulfinate were glycine, arginine, lysine, serine, alanine, aspartic acid, asparagine, glutamic acid, and tyrosine. Arginine, asparagine, and glutamine had spectra that were more similar to naturally greened garlic extract. 相似文献
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Luxsika Ngamwonglumlert Naphaporn Chiewchan 《Critical reviews in food science and nutrition》2017,57(15):3243-3259
Natural colorants from plant-based materials have gained increasing popularity due to health consciousness of consumers. Among the many steps involved in the production of natural colorants, pigment extraction is one of the most important. Soxhlet extraction, maceration, and hydrodistillation are conventional methods that have been widely used in industry and laboratory for such a purpose. Recently, various non-conventional methods, such as supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, ultrasound-assisted extraction, pulsed-electric field extraction, and enzyme-assisted extraction have emerged as alternatives to conventional methods due to the advantages of the former in terms of smaller solvent consumption, shorter extraction time, and more environment-friendliness. Prior to the extraction step, pretreatment of plant materials to enhance the stability of natural pigments is another important step that must be carefully taken care of. In this paper, a comprehensive review of appropriate pretreatment and extraction methods for chlorophylls, carotenoids, betalains, and anthocyanins, which are major classes of plant pigments, is provided by using pigment stability and extraction yield as assessment criteria. 相似文献