| Aronia melanocarpa contains a variety of vitamins,minerals,polysaccharides and polyphenols,and has the effect of anti-oxidation,anti-mutation,anti-inflammatory and anti-aging.Due to its astringent taste,it was often processed into fruit juice,fruit wine,dried fruit and other products.Due to their functional characteristics,anthocyanins had also been studied in the fields of food,health care products and cosmetics.In this study,the extraction,purification and microencapsulation process of anthocyanin from Aronia melanocarpa was investigated,also and the antioxidant activity and inhibitory effect of the anthocyanin from Aronia melanocarpa was investigated.The main results were as follows:1.Optimization of Ultrasonic-Enzymatic Extraction of Anthocyanin from Aronia melanocarpa.Ultrasonic cavitation and enzymatic hydrolysis were used to act on Aronia melanocarpa cell walls to accelerate the dissolution of AAM.Taking AAM content as the response value,the optimal extraction conditions were determined as follows: material-to-liquid ratio 1:35.4 g/m L,ethanol concentration 70.3%,enzymatic hydrolysis temperature 48.7℃,ultrasonic power 300.0 W,and the extraction volume of AAM reached 6.03 mg/ g under these conditions.2.Purification Process of Aronia melanocarpa Anthocyanin by Macroporous Resin.The X-5 type macroporous resin was selected from six types of macroporous resins.The best purification conditions were: ethanol concentration 60%,sample solution p H2.5,desorption solution p H1.5,sample solution concentration 0.2 mg/m L,the sample flow rate 1.0 m L/min,the sample liquid volume 125 m L,the desorption flow rate 1.0 m L/min and the desorption liquid volume 125 m L.Under these conditions,the purity of AAM was increased from 35.10% to54.51%.3.Study on Antioxidant and Hypoglycemic Activity of Anthocyanins of Aronia melanocarpa in Vitro.The scavenging effect of AAM on DPPH free radical,hydroxyl free radical,ABTS free radical and superoxide anion free radical as well as the inhibitory effect onα-glucosidase and α-amylase activity were determined.When the mass concentration of AAM was 0.025 mg/m L,the scavenging rate of DPPH radical and ABTS free radical was97.79±1.47% and 95.72±0.80%,respectively;when the mass concentration of AAM was 0.045mg/m L,the hydroxyl radical scavenging rate was 97.32±1.88%;when the mass concentration of AAM was 0.05 mg/m L,the scavenging rate of superoxide anion radical was 93.54±1.40%;when the mass concentration of AAM was 1.0 mg/m L,the inhibition rate of α-glucosidase andα-amylase was 90.97±1.69% and 88.67±1.15%,respectively,indicating that AAM had good antioxidant capacity and hypoglycemic activity.4.Optimization of preparation process of anthocyanin microcapsules of Aronia melanocarpa.Using AAM as the core material and gelatin and gum arabic as the wall materials,the AAM microcapsules were prepared by the response surface optimization complex aggregation method,and the structure was observed.The optimal process conditions were:wall-to-material ratio 4.28:4,wall-material concentration 1.02%,core-to-wall ratio 2.95:1.Under these conditions,the anthocyanin microcapsule embedding rate was 70.78%;its moisture content was 6.21±0.21%,the dissolution rate was 91.87±0.27%,and the particle size was 734.62±2.34 nm.Analysis by scanning electron microscope,fourier transform infrared spectroscopy,and differential scanning calorimeter showed that anthocyanin microcapsule formed new physical phase,and according to the enthalpy value,the stability of AAM microcapsules was higher than that of empty microcapsules. |
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