摘要
以本课题自制紫玉米花色苷粉为原料,主要研究紫玉米花色苷定量方法、组分鉴定；利用有机酸酰化的方法提高花色苷稳定性；喷雾干燥技术对紫玉米花色苷进行包埋,以提高花色苷的稳定性,同时对包埋的紫玉米花色苷进行微观观察；富含紫玉米花色苷酸奶的研制及其对酸奶品质的影响。结果表明：双标样高效液相色谱发可以跟准确的测定花色苷含量,并对各组分进行准确的分析；单宁、苹果酸和草酸的辅色效果最好,同比其他有机酸提高花色苷的稳定性最明显；喷雾干燥选定进口温度为140℃、总固形物含量为25%、芯材含量为15%、麦芽糊精的含量为45%时得到的花色苷产品包埋率最高,可以达到95.18%；富含紫玉米花色苷酸奶比普通酸奶的粘度略低,说明花色苷可以影响脂类分解。
对比单标样和双标样高效液相色谱法,证实双标样高效液相色谱法定量更准确,因为这种方法可以避免前者在计算时对小分子物质的忽略,同时也可以有针对性的对主要物质进行分析。
有机酸的添加是通过化学改性的方法对花色苷稳定性加以提高的有效方法,通过热处理对稳定性的观察,我们得到单宁、苹果酸和草酸的提高效果最高。在50℃时,可以提高稳定性50%以上
喷雾干燥方法是通过麦芽糊精和阿拉伯树胶粉对紫玉米花色苷进行包埋,选择不同的进口温度和壁材包埋比例,通过响应面方法得到最佳配比。然后通过扫描电镜和激光粒度仪对成粒效果进行观察,发现进口温度对成粒效果的影响最明显,140℃成粒分布较均匀,这也与响应面分析中得到的主要影响因素和优化方法一致。
对比普通酸奶、添加微胶囊花色苷粉酸奶、添加花色苷粉酸奶,微胶囊花色苷粉生产的酸奶粘度比普通酸奶下降30%,非微胶囊花色苷粉比普通酸奶粘度下降50%；硬度也有所下降。
Made to this topic anthocyanin purple corn powder as raw material, the main anthocyanins of purple corn quantitative methods, component identification; use organic methods to improve acylated anthocyanins stability; spray drying technology for embedded purple corn anthocyanins to enhance the stability of anthocyanins, while the purple corn anthocyanins embedded micro-observation; rich purple corn anthocyanins yoghurt and its quality of yogurt. The results showed that:fat, high performance liquid chromatography double standard sample can be accurately measured with anthocyanin content, and accurate analysis of each component; tannin, malic acid and oxalic best secondary color, up the other organic acids enhance the color the stability of the most obvious glycosides; spray drying temperature of the selected entry 140oC, the total solid content of 25%,15% core material content, the content of maltodextrin 45% anthocyanins obtained the highest rate of product embedding can achieve 95.18%; rich purple corn anthocyanins yogurt is slightly lower than the average viscosity of yogurt, indicating anthocyanins can affect the lipid decomposition.
Comparison of single-and double-standard samples by high performance liquid chromatography, confirmed that double standard sample by HPLC is more accurate because this method can avoid the former in the calculation of the small molecules of neglect, but also can be targeted The analysis of the main substances.
The addition of organic acids by chemical modification of the method to improve the stability of anthocyanins effective means of heat treatment on the stability of the observation, we have tannin, malic acid and oxalic acid increased the maximum effect. At 50℃, can improve the stability of 50%.
Spray drying is by maltodextrin and Arab trees purple corn powder on anthocyanins were embedded, select a different inlet temperature and the proportion of wall material embedded by the best ratio of response surface methods. Then by scanning electron microscopy and laser particle size analyzer into the grain effect on the observed temperature on the import into the grains found in the effect of the most obvious,140℃into a more uniform particle distribution, which obtained and response surface analysis and optimization of the main factors the same way.
Comparison of ordinary yogurt, add the yogurt powder microcapsules of anthocyanins, anthocyanin powder add the yogurt, microcapsule production of anthocyanin powder than regular yogurt, yogurt viscosity decreased by 30%, non-microencapsulated powder anthocyanins than ordinary yogurt viscosity decreased by 50%. The hardness also descends to some extent.
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