用户名: 密码: 验证码:
黑果枸杞色素微胶囊的制备
详细信息    本馆镜像全文|  推荐本文 |  |   获取CNKI官网全文
摘要
本论文以新鲜黑果枸杞果实为原料,对黑果枸杞色素的提取方法、抗氧化活性及微胶囊制备工艺进行了研究,重点优化了微胶囊制备条件,可为黑果枸杞色素的开发利用提供科学依据。结果如下:
     1、微波辅助黑果枸杞色素提取方法的优化。结果表明,以色素含量为考察指标,通过提取溶剂、辐射功率、提取时间、料液比和浸泡时间五个因素对黑果枸杞色素提取效果的影响进行了单因素试验和正交试验,黑果枸杞色素的优化提取条件为:提取溶剂为75%乙醇,辐射功率为70 w,提取时间为20 min,料液比为1:50,浸泡时间为20 h,在此条件下色素提取率为15.32%,总花色苷含量936.27 mg/100 g。该方法具有操作简单、提取时间短、提取率高等优点。
     2、黑果枸杞色素的抗氧化活性。采用体外自氧化模拟方法测定黑果枸杞色素抗氧化活性,黑果枸杞色素对·OH,O2-和DPPH·都有较好的清除作用,通过D-半乳糖胺、四氯化碳、扑热息痛等药物制造肝损伤模型研究黑果枸杞色素的保肝活性,用化学方法测定血清中谷丙氨酸转移酶、超氧歧化酶,肝脏中肝糖含量及小鼠肝细胞的形态变化。结果表明,在试验条件下,黑果枸杞色素对三种药物导致的肝损伤有一定保护作用,黑果枸杞色素具有较强的体内外抗氧化活性。
     3、枸杞色素微胶囊的制备。采用复凝聚凝胶法制备黑果枸杞色素微胶囊,其最佳制备工艺为:2%海藻酸钠,2%氯化钙,包埋时间为0.5h,壳聚糖浓度为1%,芯壁材之比为1:3。在最佳工艺条件下微胶囊的平均包埋率为70%,经微胶囊化的黑果枸杞色素稳定性明显提高。
This dissertation mainly studies on the extraction and antioxidant and microcapsules of pigment from Lycium ruthenicum Murr.Purposing on providing stable foundation for the further research and application of Lycium ruthenicum Murr pigment. The results showed as follows:
     1. To study the microwave-assisted extraction methods of anthocyanin pigment from Lycium rethenicum Murr.The results showed that the optional conditions for the content of anthocyanin in Lycium ruthenicum Murr including content solvent, microwave power, microwave extraction time, ratio of solid to solution and immersed time duration were studied by single factor test and orthogonal test.The optimal microwave-assisted extraction conditions were as follows:content solvent was (75% HCl ethanol), microwave power was 70 W,extraction time was 20min,the ratio of solid to solution was 1:50, immersed time was 20 h.The optimized extraction technique yielded 15.32% of anthocyanin pigment,and the yield of total anthocyanins was up to 936.27 mg/100 g.The microwave-assisted extraction for anthocyanin pigment in Lycium rethenicum Murr is a time-and cost-saving and highly efficient method.
     2. The antioxidant activity of pigment from Lycium rethenicum Murr. It has shown strong scavenging ability on O2-, OH, DPPH·.Studied on the effect of Pigment from Lycium ruthenicum Murr prevention and protection to the liver disease caused by the D-galactosamine, CCl4 and AAP others multi-drug. Methods:determined the antioxidant activity of Pigment from Lycium ruthenicum Murr through the self-oxidation simulation method in vitro, used injuried liver by D-galactosamine, CCl4 and AAP and others so as to research the hepatoprotective activity of it.Chemical methods were used to determinate the content of alanine acid transferase and superoxide dismutase in serum and hepatic glycogen of liver, observed the shape of liver cells. The results showed that Pigment from Lycium ruthenicum Murr have certain protective effect on liver injuryed by D-galactosamine, CCl4 and AAP others multi-drug, Pigment from Lycium ruthenicum Murr has high anti-oxidative activity in vivo and in vitro.
     3. The optimal conditions for the preparation of pigment microcapsules:the alginate concentration was 2.0%, calcium chloride concentration was 2.0%, Embedding of time was 0.5 h, Chitosan concentration was 1.0%,the ratio of wall-material and core-material was 1:3 Under the optimum preparation technology, the embedded rate of Microcapsule was 70 percent.The stability of pigment can be improved significantly after microcapsuled.
引文
[1]元英进,刘明言,董岸杰.中药现代化生产关键技术[M].北京:化学工业出版,2002.
    [2]王振宇,赵鑫.超声波提取大花葵色素的工艺研究[J].林产化学与工业,2003,25(2):55-58.
    [3]马自超,庞业珍.天然食用色素化学及生产工艺学[M].北京:中国林业出版社,1994.
    [4]孙波,彭密军,杨晓燕.超声波提取杜仲叶的工艺研究[J].林产化学与工业,1999,3:67-70.
    [5]冯年平.膜分离技术在中药研究中的应用[J].中成药,1996,45(2):47-49.
    [6]王世岭、超滤法一次提取黄芩甙的工艺研究[J].中成药,1994,3(5):2-3.
    [7]启胜禄,孙伟.糖蜜酒精废液中色素提取工艺的研究[J].矿产与地质,2003,4(1):71-74.
    [8]袁黎明.高速逆流色谱在植物有效成分提取中的应用[J].药物分析杂志,1998,12(1):60-62.
    [9]Wilhelmina Kalt.Antioxidant Capacity,Vitamin C,Phenolics and Anthocyanins after fresh storage of Small Fruits[J]Agric.Food Chem,]999,47(11):4638~4644.
    [10]唐传核.花色苷类的生理功能[J].中国食品用化学品,1999,3(7):41-43.
    [11]菲尼马.食品化学[M].北京:中国轻工业出版社,445-464.
    [12]Hyun Jun Chung Pasting and nutritional characteristics of black rice harvested in Korea[J].Journal of Food Science and Nutrition,1999,4(4):231~235.
    [13]Sean Joo Song,You Seok Lee.Volatile flavor components in cooked black rice Korea[J].Journal of Food Science and Technology,2000,32(5):1015~1021.
    [14]Jacob,RA,& Butri,B.J.Oxidative damage and defense[J].Am.J.Clin.Nutr,1996,6(3):985~990.
    [15]Choi S W,Chang E J,Ha T Y,et.al.Antioxidative activity ofacylate anthocyanins isolated from fruit and vegetables[J].Food Sci Nutr,1997,2(3):191~196.
    [16]Furuta S,Suda I,Nishiba Y,et al.Sweet potato cultivars with purple flesh[J].Food Sci Tecnology, 1998,4(1):33~35.
    [17]Tsuda T,Shiga K,Ohshima K,et.al.Inhibition of lipid Peroxidation and the active Oxygen radical effeet of anthocyan in Pigments isolated from phaseolus vulgaris[J].Biochemical pharmacology 2005,2(7):1033~1039.
    [18]satue-Gracia,MT,Heinonen,IM,Frankel EN..Anthocyanins as antioxidants on human Low density lipoprotein and lecithin liPosome.Systems[J].Journa of Agricultura and Food Chemistry 1997,45(33):~37.
    [19]Droge,W.Free.radicals.in the physiological control of cell function[J].Physiology,Reviews,2002, 82(47):~95.
    [20]Ghiseili A,Nardini M,Baldi A.et.al.Antioxidant activity of diffirent phenolic Fractions separated from an Italian red wine[J].Journal of Agricultural and Food Chemistry 1998.4(6):361~367.
    [21]Igarashi.Ph-dependent forms of red wine anthocyanins as antioxidants[J].Agri Food chem,1999, 47(6):67~70.
    [22]Tsuda R.Auimutagemeity of sweet potato root[J].Journal of Biochem,1999,63(3):537~541.
    [23]Wang H,Gao H,Prior R L Oxygen radical absorbing capacity of anthocyanins[J].Agricultral food chem 1997,2(6):304~309.
    [24]Landrult N,Ravel P,Gasc F,et.al.Antioxidant capcatities and phenolics leves ofFrench wins from differents varieties and vintages[J].Ageic food chem.2001,49(33):1~8.
    [25]Sanna A D,Dreelakshmi Y,shanna R.A.Antioxidant ability ofanthocyanins against ascorbic acid[J]. Phyto chem.1997.45(67):1~4.
    [26]Sanna A D, shanna R.Anthocyanin DNA co pigment action complex mutual protection.against oxidative damage[J].Phyto chem.1999.52(11)131~138.
    [27]夏敏,凌文华,马静,等.黑米皮抗脂蛋白E基因缺陷小鼠动脉粥样硬化形成及机制[J].中国动脉粥样硬化,2002,10(5):414-417.
    [28]庞志申.花色苷研究概况[J].北京农业科学,2000,18(5):37-42.
    [29]Kayamori Cotelle N. Antioxidant properties of hydroxy flavones[J].Freadmed,1996,20(10):35~43.
    [30]Kong.J.M, China. L.S, Gou.N.K, et.al. Analysis and Biological Activities of Anthocyanins [J]. Phyto chem,2003,64(16):923-933.
    [31]宋长铣.花色素类色素的分析方法[J].化工时刊,1999,13(1):20-24.
    [32]高爱红.天然食用色素一花青素应用研究进展[J].广州食品工业科技,2000,17(3):75-78.
    [33]温广宇,朱文学.天然植物色素的提取与开发应用[J].河南科技大学学报,2003,23(21):68-74.
    [34]孙庆杰,顾琼芳.超临界流体萃取技术在天然色素中的应用[J].农牧产品开发,1997,15(12):3-5.
    [35]李华.葡苷酶高产株的筛选在及栀子色素制备中的应用[J].武汉化工学院学报,2001,23(1):28-30.
    [36]高彦祥,向宁.微波萃取技术及其在食品工业中的应用[J].食品与机械,1998,9(2):38-39.
    [37]宋常春,王晓鹏.壳聚糖膜的制备及对植物色素富集作用的研究[J].食品科学,2003,24(10):88-90.
    [38]陈勇,张晴.大孔吸附树脂吸附和分离紫甘薯色素研究[J].中国食品添加剂,2001,2(1):6-9.
    [39]赵宜江,姚建民.无机膜提取栀子黄色素工艺研究[J].南京化工大学学报,1997,19(1):77-81.
    [40]王贤纯.姜黄色素及其提制方法[J].生物学杂志,2000,17(1):36-37.
    [41]何炳林,黄文强.离子交换与吸附树脂[M].人民卫生出版社,1995.
    [42]甘青梅,左振常,昌也平,等.藏药“旁玛”的考证及生药学研究[J].中国民族民间医药杂志,1995,(12):31-33.
    [43]《新疆植物志》编辑委员会编著.新疆植物志[M].乌鲁木齐:新疆科学技术出版社.2004,2(7):353-354.
    [44]郗金标,张福锁,毛达如,等.新疆药用盐生植物极其利用潜力分析[J].中国农业科技导报,2003,5(1):43-48.
    [45]中国科学院新疆综合考察队和中国科学院植物研究所主编.新疆植被极其利用[M].北京:科学出版社,1978.
    [46]浩仁塔本,赵颖,郭永盛,等.黑果枸杞的组织培养[J].植物生理学通讯,2005,4(10):631-634.
    [47]陈红军,白红进,王小明,等.黑果枸杞中红色素提取方法的研究[J].塔里木农垦大学学报,2000,1(6):13-16.
    [48]陈红军,马玲,孔星云.黑果枸杞中十三种元素含量的测定[J].中国野生植物资源,2002,(4):59-60.
    [49]王航宇,邓峰美,刘金荣,等.黑枸杞无机元素分析[J].中药材,2002,(4):2-7.
    [50]白红进,陈红军,侯旭杰.黑果枸杞中的几种营养成分的分[J].食品科学,2005,37(4):31-33.
    [51]马玲.黑果枸杞中多糖的提取与测定[J].中国卫生检验杂志,2005,15(4):50-54.
    [52]房江育,马雪泷.影响黑果枸杞缩合单宁测定的因素分析[J].中国农学通报,2006,(8):105-107.
    [53]黑果枸杞类黄酮的提取和精制工艺研究[J].食品研究与开发,2008,(8):25-28.
    [54]刘永民.维吾尔药志(下)[M].乌鲁木齐:新疆科技卫生出版社,1999:478-485.
    [55]甘青梅,骆桂法,李普衍,等.藏药黑果枸杞开发利用的研究[J].青海科技,1997,4(1):17-19.
    [56]甘青梅.浅述藏药的研究[J].中草药,2001,32(4):371-373.
    [57]白红进,汪河滨,罗锋.黑果枸杞色素的提取及其清除DPPH自由基作用的研究[J].西北农业学报,2007,16(2):190-192.
    [58]白红进,王金磊,等.黑果枸杞色素清除自由基活性的研究[J].食品研究与开发,2006,127(11):8-10.
    [59]李进,瞿伟菁.大孔树脂吸附分离黑果枸杞色素的研究[J].食品科学,2005,12(12):47-51.
    [60]瞿伟菁,李进,张素军,等.黑果枸杞色素的抗氧化活性研究[J].中国中药杂志,2006,12(7):1179-1183.
    [61]李彩霞,焦扬,梁倩倩,等.黑果枸杞提取物抗氧化性研究[J].食品工业科技,2006,4(10):55-57.
    [62]陶大勇,白红进等.黑果枸杞色素对小鼠抗衰老作用的研究[J].中兽医医药杂志,2008.10(1):11-13.
    [63]陈晓琴.黑果枸杞果实多糖的制备与抗疲劳、降血糖生物功效的研究[D].新疆师范大学硕士学位论文,2007,6.
    [64]韩彬,黑果枸杞Lycium ruthenicum色素的提取与食品安全评价[D].新疆师范大学硕士学位论文,
    2006,6.
    [65]蔺定运,李炜,甘青梅,等.黑果枸杞果实色素的初步研究[J].中国食品添加剂,1995,3(2):5-9.
    [66]陶燕铎.黑果枸杞植物果实提取物及其制备方法和应用[P].CN:20051006480.2,2005.
    [67]索有瑞.黑果枸杞抗氧化活性果粉及制备[P].CN:200810045562.2,2008.
    [68]Cherukuri S R, Mansukhani G. Multiple Encapsulated Sweetener Delivery System[P].US Patent, 4933190.1990.
    [69]张可达,徐冬梅,王平.微胶囊化方法[J].功能高分子学报,2001,14(4):474-480.
    [70]方元超,微胶囊技术及其在茶饮料生产中的应用[J].冷饮与速冻食品工业,1992,11(2):14-17.
    [71]朱选,汪洋,微胶囊技术及其在食品工业中的应用[J].粮食与饲料工业,1999,6(11):47-49.
    [72]王连艳,微胶囊技术及其在造纸上的应用[J].黑龙江造纸,1999,11(3):6-9.
    [73]刘殿林,崔宏宇,微胶囊技术原理及其在食品工业中的应用[J].天津农业科学,1999,5(4):26-29.
    [74]张永成,方岩雄,范会强,医药微胶囊技术[J].河北化工,2002,13(6):7-9.
    [75]胡勇东,徐光卫,阻燃剂微胶囊技术的研究[J].聚氨酯工业,2002,17(4):17-19.
    [76]陈水林,微胶囊技术及其对织物印花之应用[J].印染,1998,24(9):28-32.
    [77]曹永梅.微胶囊技术在双歧杆菌中的应用[J].食品科技,2000,5(2):8-11.
    [78]陈红军,陈新萍.黑果枸杞色素最优提取工艺及其性质研究[J].中国野生植物资源,2000,19(6):44-46.
    [79]李进,祝长青,原惠,等.黑果枸杞色素最优提取工艺条件研究[J].新疆师范大学学报(自然科学版),2005,(1):62-69.
    [80]吐尔逊,王选东,李婷.等.黑果枸杞色素的提取工艺研究[J].安徽农业科学,2007,35(4):1111-1112.
    [81]陈伟,刘清梅,杨性民,等.微波技术在杜仲黄酮提取工艺中的应用[J].食品科学,2006,27(10):285-288.
    [82]吕丽爽,潘道东.微波对葡萄籽中低聚原花青素提取的影响[J].食品与机械,2004,20(6):31-32.
    [83]张益娜,谢琼,李敏,等.新疆沙棘叶总黄酮的微波辅助提取和鉴别新疆农业科学[J].2007,44(6):761-764.
    [84]Ingrid Elisia, Chun Hu, David G Popovich, et.al.Antioxidant assessment of an anthocyanin enriched blackberry extract [J].Food Chemistry,2007,10(1),1052~1058.
    [85]Subramain Sellappan, Casimir C Akhon, Gerard Krewer.Phenolic compounds and antioxidant capacity of eorgia-grown blueberries and black berries [J].Agricultural Food Chemistey,2002,12(50):2432~ 2438.
    [86]G E Pantelidis, M Vasilakakis, G A Manganaris, et.al.Antioxidant capacity, phenol anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, goose berries and Cornelian cherries[J].Food Chemiatry;,2007,15(102):777~783.
    [87]陈封政,李书华,弓加文.红三叶中总异黄酮含量测定[J].乐山师范学院学报,2005,20(5):49-50.
    [88]付煜荣,张万明,陈桂敏,等.景天三七中没食子酸和总酚酸含量测定[J].中成药,2006,28(7):1016-1019.
    [89]崔文新,张静静,耿越.几种天然植物色素清除自由基能力比较研究[J].山东师范大学学报(自然科学版),2006,21(2):105-107.
    [90]李进,瞿伟菁,张素军,等.黑果枸杞色素的抗氧化活性研究[J].中国中药杂志,2006,31(14):1179-]183.
    [91]刁云鹏,紫穗槐果实保肝活性成分及指纹图谱研究[D].辽宁中医大学学报,2005,5(2):58-65.
    [92]武谦虎,樊一桥空心莲子草保肝活性研究进展[J].抗感染药学,2008,5(7):70-74
    [93]黄建康,王凤岩,黄琼,等.灵芝孢子油增强小鼠免疫功能及护肝作用的试验研究[J].现代预防医学2007,34(14):1272-1274.
    [94]原惠,曾献春,时德红,等.黑果枸杞色素的毒理学研究[J].食品科学,2008,28(7)470-474.
    [95]吴斐华,梁敬钰,陈荣,王奇志,李伟光,毛平车前的化学成分和保肝活性[J].中国天然药物,2006,4(6):435-439.
    [96]何敬钊,何丽嫦,杨安平,何作文,林鉴权,芦荟多糖护肝作用试验研究[J].社区医学杂志,2007,5(11):49-50.
    [97]Wu FH, Cao JS, Jiang JY, et.al Ruscogening lucoside isolated from Liriope muscari improves liver injury by dys functioning liver infiltrating lymphocytes [J].Pharm Pharmacol,2001,53(5):681~688.
    [98]田云,卢向阳,何小解,等.水溶性儿茶素的微胶囊化的研究[J].中草药,2004,35(8):881-884.
    [99]张莉华,许新德,陈少军,等.微胶囊叶黄素理化性质及其稳定性研究[J].中国食品添加剂.2006.21(3)92-96.
    [100]王学武,夏延斌,王克勤.天然番茄红素的稳定性研究[J].湖南农业大学学报(自然科学版),2002,28(1):57-60.

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700