Method for improving thermal stability of brassica rapa anthocyanin by adopting walnut peptide

• Main Authors: HOU XILIN, LIU TONGKUN, HU CHUNMEI, KONG XIANGYU, LI YING, XIAO DONG, WANG JIANJUN, ZHANG CHANGWEI
• Format: Patent
• Language: Chinese; English
• Published: 20.12.2019
• Subjects: CHEMISTRY; HETEROCYCLIC COMPOUNDS; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; ORGANIC CHEMISTRY; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES

The invention belongs to the field of improving thermal stability of brassica rapa anthocyanin, and relates to a method for improving thermal stability of brassica rapa anthocyanin by adopting walnutpeptide. The method comprises the following steps of selecting brassica rapas with good growth conditions and washing for later use; selecting acidified ethanol as an extracting agent, and carrying out processing on an extracting solution and the brassica rapa under an ultrasonic condition for extracting anthocyanin to obtain an extracting solution; centrifuging the extracting solution to separatea supernatant to obtain a crude extracting solution of anthocyanin; carrying out concentrating to obtain an anthocyanin crude extract concentrated solution; soaking the anthocyanin crude extract concentrated solution for 2.5-4 h, and then washing macroporous resin by using distilled water, then desorbing macroporous resin by using a desorption solution, and collecting the desorption liquid and concentrating to obtain a pu