Professional Documents
Culture Documents
HCM
Khoa Cng ngh Thc Phm
B MN Cng Ngh Thc Phm
N MN HC
Cng Ngh Thc Phm
(MSMH: 20471014)
TI:
ANTHOCYANIN V NHNG NGUYN LIU CHA ANTHOCYANIN
Nm hc: 2011
Mc lc
I. Tng quan v Anthocyanin...............................................................................................3
1. Gii thiu........................................................................................................................ 4
2. Cu trc ha hc ca Anthocyanin................................................................................. 4
3. Tnh cht ca Anthocyanin .............................................................................................5
Cng dng .......................................................................................................................7
4. S phn b ca Anthocyanin.......................................................................................... 8
5. Qa trnh sinh tng hp Anthocyanin .............................................................................8
5.1. Con ng sinh tng hp Anthocyanin trong t bo thc vt .....................................9
5.2. Cc yu t nh hng n qu trnh sinh tng hp .....................................................9
6. S chuyn i cu trc ca Anthocyanin trong mi trng lng ..................................9
7. Mt s yu t nh hng n mu ca Anthocyanin..............................................11
7.1. Cu trc ......................................................................................................................12
7.1.1 Cu trc chuyn ha .................................................................................................13
7.1.2. Cu trc ha hc .....................................................................................................14
7.2. PH...............................................................................................................................15
7.3. Nhit ......................................................................................................................16
7.4. Oxy .............................................................................................................................17
7.5. Enzyme ......................................................................................................................19
7.6. nh sng ....................................................................................................................20
7.7. ng v cc sn phm bin tnh ca chng .............................................................22
7.8. Cc ion kim loi .........................................................................................................25
7.9. Sunphurdioxide(SO2) ................................................................................................ 28
7.10. Acid Ascorbic ..........................................................................................................30
8. Kh nng ng dng v cc ngun nguyn liu trong sn xut Anthocyanin hin nay.. 34
9. Vai tr ca cc hp cht Anthocyanin ..........................................................................37
9.1. i vi thc vt .........................................................................................................40
9.2. i vi sc khe con ngi .......................................................................................12
9.2.1. Hot tnh chng oxy ha .........................................................................................13
9.2.2. Hot tnh chng ung th .........................................................................................14
9.2.3. Hot tnh chng cc bnh tim mch.........................................................................15
Kt lun ..................................................................................................................16
II. Cc nguyn liu c cha Anthocyanin .........................................................................17
1. Bp ci tm ....................................................................................................................19
1.1. Tng quan ..................................................................................................................20
1.2. Thnh phn ha hc....................................................................................................22
Gii thiu v phng php trch ly .............................................................................25
Cc yu t nh hng n qu trnh trch ly .............................................................. 28
1.3. Quy trnh cng ngh chit tch Anthocyanin t bp ci tm .....................................30
Tin hnh th nghim ..................................................................................................14
Phng php th nghim..............................................................................................15
Mc ch th nghim....................................................................................................16
Chun b th nghim ....................................................................................................17
B tr th nghim .........................................................................................................19
Phng php nghin cu ............................................................................................20
Kt qu nghin cu......................................................................................................22
1.4. Kt lun ......................................................................................................................25
2. Go np than .................................................................................................................19
2.1. Tng quan ..................................................................................................................20
2.2. Thnh phn ha hc....................................................................................................22
Cu trc ha hc ca Anthocyanin:
Anthocyanin thuc nhm cc hp cht flavonoid, c kh nng ha tan trong nc v cha
khng mu.
pH = 78 li v dng baz Quinoidal Anhydro mu xanh.
Kh nng chng oxy ha cao nn c s dng chng lo ha, hoc chng oxy
ha cc sn phm thc phm, chng vim, chng cc tia phng x
4. S phn b ca Anthocyanin:
anthocyanin tp trung nhng cy ht kn v nhng loi ra hoa, phn ln nm hoa v qu,
ngoi ra cng c l v r. Trong nhng loi thc vt ny, anthocyanin c tm thy ch yu
cc lp t bo nm bn ngoi nh biu b.
Cc hp cht anthocyanin xut hin rng ri trong khong t nht 27 h, 73 loi v trong v s
ging thc vt s dng lm thc vt (Bridle v Timberlake, 1996). Cc h thc vt nh vitaceae
(nho) v rosaceae (cherry, du ty, mm xi, to,) l cc ngun anthocyanin ch yu. Bn
cnh cn c cc h thc vt khc nh solanceae ( c tm), saxifragaceae (qu l v en),
ericaceae (qu vit quc) v brassicaceae (bp ci tm). Cc loi anthocyanin ph bin nht l
cc glucoside ca cyanidin, k n l pelargonidin, peonidin v delphinidin, sau petuidin v
maldivin. S lng cc 3glucoside nhiu gp 2,5 ln cc 3,5glucoside. Loi anthocyanin hay
gp nht chnh l Cyaidin-3-glucoside.
Bng 1: Cc Anthocyanin trong mt s ngun thc vt
Tn thc vt
Tn thng thng
Loi Anthocyanin
Allium cepa
C hnh
Brassica oleraea
Bp ci tm (red cabbage)
Cy-3-sophoroside-5-glucoside cacyl
ha vi malonoyl, -coumaroyl, di-coumarol,feruloyl, diferuloyl,
sinapoyl v disinapoyl
Fragaria spp
Du ty (strawberry)
Pg v Cy-3-glucoside
Glycine maxima
u nnh (v)
Cy v Dp-3-glucoside
Hibicus sabdariffa L
Hoa bt dm
Raphanus sativus
C ci (r)
Pg v Cy-3-sophoroside-5-glucoside
acyl ha vi -coumaroyl, feruloyl,
caffeoyl.
Vitis spp
Nho
5.
Hnh 2: Con ng sinh tng hp Anthocyanin. Enzyme: chalcone synthase (a); chalcone
isomerase (b); flavanone 3 hydroxylase (c); oxidoreductase (s) (d); glycosyl transferase (e)
Gl = nhm glycosyl; R, R=H, OH, OCH3 hay OGl
6. S chuyn i cu trc ca Anthocyanin trong mi trng lng:
A + H+
AH+ + H2O
B + H+
7.1. Cu trc:
7.1.1.Cu trc chuyn ha:
Trong mi trng nc cc anthocyanin t nhin ging nh cht ch th pH. pH thp,
xanh pH trung gian, v khng mu pH cao. Ti pH cho, tn ti mt cn bng gia 4
cu trc ca anthocyanin v aglycone: quinonoidal (anhydro) bazo (A) mu xanh, cation
flavylium (AH+ ) mu , carbinol pseudobase (B), v chalcone (C) khng mu.
Cu trc ha hc:
bn mu v cng mu ca cc anthocyanin ph thuc vo v tr v s lng ca
max
= 520 nm (cam)
cyaniding:
max = 535 nm ( cam)
dephinidin:
max
= 545 nm ( xanh)
Khi nhm methoxyl thay th nhm hydroxyl th ta thu c kt qu ngc li. Nhm hydroxyl
ti v tr C-3 c ngha quan trng v dung dch Anthocyanin chuyn t mu cam vng n
mu , iu ny gii thch s khc nhau gia Anthocyanin c mu trong khi 3
deoxyanthocyanin : apigenidin, luteolinidin v tricetinidin c mu vng nhng 3
deoxyanthocyanidin bn hn cc anthocyanidin khc (Mazza v Brouillard, 1987; Iacobucci v
Sny, 1983).
S c mt ca nhm hydroxyl ti v tr C-5 v nhm th v tr C-4, c 2 bin ha dng
c mu thng qua s ngn cn cc phn ng hydrat ha n n s to thnh dng khng mu.
Khi mc hydroxyl ha cc aglycone tng, tnh bn ca cc anthocyanin s gim. Tuy
nhin khi tng s methoxyl ha, s thu c kt qu ngc li.
V d: s c mt ca nhm OH v tr 4 v 7 trong phn t lm bn ha ng k cc
pigment, trong khi , s methoxyl ha c nhm hydroxyl ny lm gim bn.
Cc anthocyanin c glycosyl ha v acyl ha s cho dng mu xanh, S glycol ha
nhng nhm OH t do lm tng tnh bn ca anthocyanin. V vy, cc diglucoside bn hn cc
monogluside ca cng mt anthocyanin.
Anthocnin c cha 2 hay nhiu nhm acyl (nh ternatin, platyconin, cinerarrin,
gntiodenphin v zebrrinin) l bn trong mi trng trung tnh hoc acid yu do lin kt hydro
gia cc nhm hydroxyl ca cc nhn phenolic trong anthocyanin v acid vng thm. Brouillard
(1981-1982) v Goto cng vi cng vin (1982-1983) kho st rng cc anthocnin diacylate ha
c bn ha bi s lin kt cht kiu sandwich nh s tng tc gia vng anthocyanin v 2
nhm acyl vng thm.
7.2. PH:
Trong mi trng nc, pH c nh hng ng k ln mu sc ca anthocyanin
(Brouillard 1984,Mzza v Brouillard 1987). Cu trc, bn mu, mu sc ca anthocyanin
thay i theo s thay i ca ph. S thay i cu trc ca anthocyanin khi pH thay i c
cp trong phn cu trc chuyn ha.
Nhit :
Trong qu trnh ch bin v bo qun thc phm, Anthocyanin d dng b bin tnh
di tc dng ca nhit (Markakis 1974).
Adams cho rng, cc anthocyanidin 3-glycoside khi c nung nng pH = 2.0 4.0
u tin s b thy phn lin kt glycoside ( 100oC) sau l s bin i aglycone thnh
chalcone. S bin tnh hn na dn n hnh thnh dng sn phm mu nu c bit l vi s
c mt ca oxy.
Khi un nng lu di cc anthocyanin c th b phn hu v mt mu, c bit l cc
anthocyanin ca dy ty, anh o, c ci. Ngc li cc anthocyanin ca phc bn t en cng
trong iu kin li khng b thay i.Nhn chung khi gia nhit, cc cht mu d dng b
phn hu, cn cc cht mu vng th kh hn.
7.4. Oxy:
Oxy v nhit c xem l nhng tc nhn c trng xc tin s phn hy ca
anthocyanin, do m sinh ra nhng dng sn phm khng mu hoc mu nu. Chnh s oxy
ha trc tip dng carbinol pseudobase gy ra s kt ta v ng vng trong nc tri cy.
Trong qu trnh un nng cc anthocyanin b oxy ha mnh lit. Oxy v nhit l
nhng tc nhn xc tin c bit nht trong nc p ca blueberry, cherry (anh o), currant,
nho, raspberry v du.
Lng anthocyanin cn li ca du s ln hn khi ng chai di iu kin chn khng
hoc nitrogen (Baravingas v Cain, 1965). bn ca cc pigment ca nho cn c s dng
nh l cht mu nc gii kht c tng ln khi ng hp vi nitrogen.
7.5. Enzyme
Nhiu enzyme ni sinh trong t bo ca cy c kh nng lm mt mu anthocyanin.
Nhng enzyme ny c gi chung l anthocyanase. Da vo c tnh ca cc enzyme m
ngi ta phn lm 2 nhm; Glycosidase v polyphenol oxidase (PPO). Cc enzyme ny thu
c t nm (fugal).
Nm 1964, Siegenman cho rng nhng qu to ging s chuyn sang mu xanh khi
trong bng ti. Nm 1968 Vanburen v cc cng s tng trnh rng cc diglucoside c acyl
8. Kh nng ng dng v cc ngun nguyn liu trong sn xut Anthocyanin hin nay:
Cht mu Anthocyanin (E163) c cho php s dng rng ri trong cc loi thc phm
nh ung (30 40 ppm), mt tri cy (20 60 ppm), bnh ko (chewing gum, ko cng,
ko mm), yoghurt, cc sn phm trng ming hay cc loi bt ha tan ung lin. Thng
thng, hm lng cho php s dng ca Anthocyanin khng b gii hn v ch yu ph thuc
vo tng quy trnh sn xut.
Hin nay, m bo sc khe ngi tiu dng ngy cng quan tm n vic s dng cc
cht mu t nhin hn l s dng cc cht mu tng hp, vn c th gy nhng tc dng xu
v sc khe cho ngi s dng. Rt nhiu loi dch trch t cc loi rau v tri c mu sc to
bi cc Anthocyanin c s dng to mu cho thc phm. Tuy nhin, cc ngun nguyn
liu c la chn sn xut Anthocyanin thng b gii hn bi nng sut thu nhn v gi
tr kinh t. Mt trong nhng ngun thu nhn Anthocyanin c hiu qu nht hin nay l cc
ngun m trong Anthocyanin ng vai tr l mt ph phm ca qu trnh sn xut cc sn
phm c gi tr cao hn; v d nh Anthocyanin t b nho p, b du tm, hay t qu trnh sn
xut cht to ngt t nhin Miraculin qu Miracle. Trong , b nho chnh l ngun nguyn
liu thu nhn Anthocyanin c hiu qu kinh t v d kim nht. Nho l loi tri cy c sn
lng thu hoch hng nm cao nht so vi tt c cc loi tri cy khc. Qu trnh sn xut ru
vang v nc p t nho to ra mt lng ln ph phm l b nho. Trong b nho, cc cht
mu Anthocyanin chnh l nhng thnh phn c gi tr v c tim nng khai thc nhiu nht.
Mu Anthocyanin dng bt sy phun hay dng dch lng c c t nho c a ra th
trng t nhiu nm vi tn thng mi l Enocolor v c gii thiu s dng trong thc
phm v m phm.
Cc ngun thu nhn ph bin khc nh: bp ci tm, go np than, c ci (red radish),
khoai lang tm, carrot (black carrot), qu anh o, blackberry v elderberry. Trong , cc
ngun nh c ci , khoai lang tm, bp ci tm cung cp hm lng cc Anthocyanin c
acyl ha cao hn, do bn mu ca cc dch trch ny cng cao hn.
Hin nay, xu hng nghin cu chnh ang tp trung vo vic khai thc cc Anthocyanin
c acyl ha c mu sc, bn nhit, ng sng, pH, SO2 tt hn cng vi s pht trin cc
k thut nui cy m, t bo c th nng cao kh nng ng dng ca cht mu Anthocyanin
trong thc phm.
9. Vai tr ca cc hp cht Anthocyanin:
9.1. i vi thc vt:
Trong gii thc vt, chlorophyll l loi cht mu chim u th v ng mt vai tr rt quan
trng trong qu trnh quang hp. S xut hin ca cc cht mu khc, khng phi mu xanh
(Anthocyanin, Carotenoid), thng nhm mc ch chnh l to ra s tng phn, thu ht cc
loi ng vt, to iu kin cho qu trnh th phn v pht tn ht ging ca cy. Cc nghin
cu mi y chng minh c rng cc Anthocyanin gip che ch cc dip lp, bo v cc
dip lp chng li cng nh sng cao, gip ngn s c ch qu trnh quang hp. ChalkerScott (1999) ra 3 vai tr chnh ca Anthocyanin trong thc vt gm:
Hp th cc tia bc x
Vn chuyn cc monosaccharide
iu chnh p sut thm thu trong cc giai on kh hn v nhit thp.
Ngoi ra, ngi ta cn pht hin Anthocyanin mt s vai tr khc nh: Hale v cng s
(2001, 2002) thy rng khi hm lng cht mu tng th kh nng tch t molybden v tungsten
loi Brassica sp. (Bp ci) cng tng; hay cc m c cha Anthocyanin, kh nng b tn
cng bi nm mc gim i (Coley v Aide,1989). Theo Gould, McKelvie v Markham (2002)
Anthocyanin tch t trong t bo l do kt qu ca s tn thng c hc hay do thiu ht
phosphoros hoc nitrogen (Chalker-Scott,1999).
Ni chung, ngi ta tin rng Anthocyanin c kh nng tng cng phn ng chng oxy
ha ca t bo i vi cc yu t gy stress.
9.2. i vi sc khe con ngi:
Ngoi nhng vai tr sinh l i vi thc vt, cc hp cht Anthocyanin cn c chng
minh l mang li nhiu ch li v sc khe cho con ngi.
Cc hp cht Anthocyanin c hp thu vo trong d dy dng phn t (Passamonti,
Vrhovsek v Mattivi, 2002) hoc c th c h tr bi mt c ch vn chuyn qua mt. Ngoi
ra, phn t Anthocyanin cng khng b bin i di tc dng ca h vi khun trong rut non.
V th, phn t Anthocyanin cng khng thay i trong huyt tng v nc tiu. Cc nghin
cu gn y cho thy cc Anthocyanin ch c hp thu mc rt thp, ch khong 0,016%
n 0,11% lng tiu th ngi.
(nh tocopherol v acid ascorbic) cng c th vai tr quan trng gip ngn chn s hnh
thnh cc gc t do.
Mt s c ch chng oxy ha ca Anthocyanin:
S thiu electron t nhin ca cc phn t Anthocyanin gip cho cc hp cht ny c
bit hot ng. Mt s c ch chng oxy ha ca Anthocyanin c c t cc nghin cu nh:
Ngn chn cc gc hot ng bng cch cho hydro.
Chelate cc ion kim loi xc tc cho cc phn ng oxy ha
Lin kt vi cc protein, to phc cht bn.
Phn ng th vo 2 nhm hydroxy nm v tr ortho trong vng B ca Anthocyanin v
cyanidin ng vai tr quan trng gip n nh cc gc t do. Ngoi ra, nhm ortho- dihydroxy
ny cn c kh nng chelate cc ion kim loi v t ngn chn s peroxy ha lipid.
Tsuda v cng s tm cch gii thch c ch chng oxy ha ca Cyanidin-3- glucoside
(C3G) bng cch cho phn ng vi gc alkylperoxyl. Da trn sn phm ca phn ng, cc tc
gi cho rng C3G chng oxy ha theo c ch khc vi alpha-tocopherol v gi thuyt rng C3G
ph v cu trc v qut cc gc t do.
Cc hp cht flavanoid ni chung trong c Anthocyanin chng oxy ha bng cch
qut cc gc O2 t do, hay phn ng vi cc gc peroxy tham gia vo phn ng oxy ha dy
chuyn. Nh vo kh nng cho cc gc t do H+, cc hp cht ny c th c ch c phn ng
peroxy ha lipid.
trong nguyn liu (tri cy, rau) vi kh nng chng oxy ha. Ngoi ra, s khc nhau v cu
trc gia cc Anthocyanin cng c th nh hng n hot tnh chng oxy ha. Trn thc t,
bng cch thay i v tr v loi gc ha hc gn vo vng thm ca phn t Anthocyanin, kh
nng nhn electron c thn t cc gc t do cng s khc nhau.
Hnh 13: Bp ci tm
Hm lng
Vitamin K
73.35 mcg
Vitamin C
30.15 mg
Dietary fiber
3.45 g
Mangan
0.18 mg
Vitamin B6 (pyridoxine)
0.17 mg
Folate
30.00 mcg
Acid bo omega- 3
0.17 g
Vitamin B1 (thiamin)
0.09 mg
Vitamin B2 (riboflavin)
0.08 mg
Caci
46.50 mg
Kali
145.50 mg
Vitamin A
198.00 IU
Tryptophan
0.01 g
Protein
1.53 g
Magie
12.00 mg
(Ngun: www.whfoods.com)
xc pha tt cho dung cht truyn t hn hp u vo dung mi. Nu thi gian tip
xc pha th qu trnh truyn vt cht xy ra cho n khi t cn bng gia hai pha.
Giai on k tip: l giai on tch pha, hai pha tch ra d dng hay khng
ty thuc vo s sai bit khi lng ring gia hai pha. Mt pha l pha trch gm
ch yu dung mi v dung cht, mt pha gi l pha rafinat gm ch yu phn cn
li ca hn hp ban u. thng th cc cu t trong hn hp v dung mi u t
nhiu ha tan vo nhau v th trong hai pha u c s hin din ca c ba cu t.
Cc phng php trch ly theo on:
Trch ly mt on: qu trnh c th thc hin lin tc hay gin on.
Trch ly lin tc nhiu on nghch dng: Nguyn liu v dung mi i ngc chiu
nhau. Nguyn liu i vo u ny cn dung mi i vo u kia. Hai pha trch v pha rafinat lin
tc i ngc chiu nhau qua mi on cui cng c hai dng sn phm. Qu trnh ny cn t
on trch hn qu trnh nhiu on giao dng vi cng 1 lng dung mi hoc cn t dung
mi hn vi cng s on trch.
Trch ly lin tc nghch dng c hon lu: trong qu trnh trch ly lin tc
nghch dng, dng sn phm trch c nng ln nht khi t cn bng vi dng nhp liu.
Vic s dng dng hon lu ca pha trch lm pha trch c nng cao hn.
Cc yu t nh hng n qu trnh trch ly:
Thc cht qu trnh trch ly l qu trnh khuch tn, v vy s chnh lch nng gia 2 pha
chnh l ng lc ca qu trnh. Khi chnh lch nng ln, lng cht trch ly tng, thi gian
trch ly gim ta thc hin bng cch tng t l dung mi so vi nguyn liu.
Din tch tip xc gia nguyn liu vi dung mi: cn tng din tch tip xc gia nguyn
liu vi dung mi bng cch nghin nh. N cn lm v cu trc t bo, thc y qu trnh
tip xc trit gia dung mi v vt liu. Tuy nhin, kch thc v hnh dng ca vt liu
sau khi lm nh cng c gii hn v nu chng qu mn s b lng ng ln lp nguyn liu,
tc cc ng mao dn kh trch ly.
Tnh cht ca vt liu cng nh hng ln n hiu sut trch ly nh m ca
nguyn liu.
Hnh 18: S quy trnh cng ngh chit tch Anthocyanin t bp ci tm.
Ethanol
KCl
CH3COONa
Dng c - thit b:
My o quang ph
pH k
T lnh ng
Thit b sy chn khng
Phng php th nghim:
Th nghim 1: Nghin cu nh hng ca nhit bc m v m nguyn
liu n kh nng chit tch v bn mu anthocyanin
Mc ch th nghim: Tm ra nhit bc m v m thch hp cho hiu sut trch ly
cao nht v bn mu nht.
Chun b th nghim:
Nguyn liu bp ci tm c ra sch
Dung mi Ethanol nc - HCl (vi t l 1:1 v 1%HCl)
B tr th nghim: Th nghim c b tr hon ton ngu nhin vi 2 nhn t v 3 ln lp
li.
Nhn t A l nhit bc m, bao gm:
0
o A1 l nhit 10-15 C ( bc hi nc trong t lnh)
0
o A2 l nhit 40 C
0
o A3 l nhit 50 C
Nhn t B l m sau khi bc m, bao gm:
o B1 l m 15% ( 0,5%)
o B2 l m 20% ( 0,5%)
o B3 l m 25% ( 0,5%)
Mu i chng nguyn liu khng sy C
S nghim thc 3x3+1= 10 mu
A1
A2
A3
B1
A1B1
A 2 B1
A3B1
B2
A1B2
A 2 B2
A2B3
B3
A1B3
A 2 B3
A3B3
o
A1B1: Mu bc m 10-15 C m 15%
o
A1B2: Mu bc m 10-15 C m 20%
o
A1B3: Mu bc m 10-15 C m 25%
o
A2B1: Mu bc m 40 C m 15%
o
A2B2: Mu bc m 40 C m 20%
o
A2B3: Mu bc m 40 C m 25%
o
A3B1: Mu bc m 50 C m 15%
o
A3B2: Mu bc m 50 C m 20%
o
A3B3: Mu bc m 50 C m 25%
o hp th cc i ca 2 mu pH = 1 v pH = 4,5 ti bc sng ca hp th cc
i 515 nm, so vi hp th ti bc sng 700 nm ( c ca mu)
% anthocyanin ton phn =
(2.1)
A.M.k.V
.100%
.l.m(100 W).10 2
Trong :
A: mt quang ( hp th ca anthocyanin)
A = (A515(pH=1) - A700(pH=1)) - (A515(pH=4,5) - A700(pH=4,5))
vi
max
(2.2)
A max
A 420
Kt qu nghin cu:
nh hng ca h dung mi n hm lng anthocyanin
Sau khi chit tch v lm sch anthocyanin trong cc h dung mi trn,
tin hnh o mt
quang A, p dng cng thc (2.1) thu c kt qu hm lng anthocyanin bng 3 v biu
din trn hnh 19.
nh hng ca h dung mi n mu anthocyanin:
Methanol
mi
Ethanol - Nc
- nc - nc
- hydrochloric
0,452
0,107
3,134
3,032
2,825
2,059
en
en
vng
vng
xanh
xanh
xanh
xanh
Hm lng, %
0,949
1,046
mu
3,267
nhn
bng mt
Mi trng kim
0,492
acid
cm
- Nc
acetic acid
HCl
Mu
Nc
formic acid
HCl
Ch s
vng
nht
xanh
T kt qu thu nhn c hnh 19, bng 3 cho thy thy rng h dung mi ethanol - nc HCl cho hm lng anthocyanin ln v mu tng i cao. Hn na ethanol t c hn so
vi methanol v l dung mi thng dng, r tin, d kim. y cng l mt trong nhng l do
m ta chn h dung mi ethanol - nc - HCl trong quy trnh cng ngh chit tch v lm sch
anthocyanin th. H dung mi ny cng c th dng tch cht mu anthocyanin t cc loi rau
qu tng t.
nh hng ca t l dung mi (ethanol-nc) n hm lng anthocyanin:
Stt
% anthocyanin
T l
Vethanol
Vnc
30
70
3: 7
0,869
35
65
7: 13
0,895
40
60
2: 3
0,974
45
55
9: 11
1,019
50
50
1: 1
1,047
55
45
11: 9
1,025
60
40
3: 2
0,957
65
35
13: 7
0,893
70
30
7: 3
0,828
1. Go np than:
1.1. Tng quan:
go. Theo
Hm lng
Nc
14
Protein
8.2
Lipid
1.5
Glucid
74.9
Acid hu c
0.6
Tro
0.8
Go (50g)
Dung mi ngm
(18:85) 100ml
Dung mi ngm
Lc ra
(18:85) 100ml
Ly dch trch th
Acid 5%
Ra vi acid 5%(50ml)
(50ml)
Ra vi C2H5OH
Du ty:
Hnh 22: qu du ty
Du ty cha nhiu cht chng oxy ha, gm cc Flavonoid: Anthocyanin, catechin,
quercetin, kaempferol..v cc vitamin nh A, B1, B2, C, trong hm lng vitamin C kh
cao, y l nhng tnh u vit ca qu du ty gip tng sc khng, chng nhim trng,
nhim c, cm cm v chng stress.
3.2. Thnh phn ha hc:
Bng 6: Thnh phn dinh dng ca qu du ty.
Thnh phn
Hm lng
Nng lng
46 kcal
Nc
84 g
protein
1.8 g
lipid
0.4 g
glucid
7.7 g
vitamin A
5 g
Beta caroten
30 g
Vitamin E
0.58 g
Vitamin B1
0.03 g
Vitamin B2
0.06 g
Vitamin pp
0.3 g
Vitamin B6
0.06
g
Vitamin C
60 g
Calcium( Ca )
22 mg
kalium( k)
190 mg
natrium( Na )
0.7 mg
Tro
0.8 g
Qa du trc tin c loi b tp cht v nhng qu dp nt, sau phn loi da theo
chn v tin hnh o mu bng my o Minolta, xc nh hm lng Anthocyanin bng
phng php vi sai, kt qu thu c nh sau:
Bng 7: Kt qu hm lng Anthocyanin theo chn ca qu du.
Loi du
M t trng thi
Hm lng
Anthocyanin (%)
Cha chn
0.147
Gn chn
Mu hng, cng
0.474
Va chn
Mu tm en,cng
0.994
Qu chn
Mu en sm, mm
1.287
% Mu cn li = AA1.100%
Trong :
A: l hp thu ca mu ti thi im o xc nh
A1: l hp thu ca mu ti bc sng hp thu cc i ban u vi mi mu nghin cu.
Sau qu trnh nghin cu v tnh ton ta thu c cc kt qu trong bng sau:
Thi gian
Ph = 3
Ph = 4
Ph = 5
Ph = 6
Nc
Etanol
Nc
Etanol
Nc
Etanol
Nc
Etanol
SO2
nc
SO2
nc
SO2
nc
SO2
nc
Ban u
100
100
100
100
100
100
100
100
15 pht
97.54
96.36
96.36
94.47
95.84
92.65
94.82
91.30
30 pht
96.21
95.37
94.47
91.50
92.91
91.76
90.46
87.62
45 pht
94.12
89.79
91.63
86.81
90.71
88.82
88.56
84.95
60 pht
91.61
85.50
88.66
82.57
86.30
85.59
83.65
80.26
Nhn xt:
Khi gia nhit n 95oC cc dung mi v PH khc nhau th bn mu ca Anthocyanin
gim dn theo thi gian v theo chiu tng ca PH. cng nhit v PH bn mu ca
Anthocyanin chit trong nc SO2 cao hn khi chit trong etanol/nc. 95oC Anthocyanin
tng i bn nhit khi gia nhit trong khong thi gian 60 pht, sau 60 pht Ph = 3 phn trm
mu ca Anthocyanin chit trong nc SO2 l 91.61%, trong khi chit trong etanol/nc l
85.50%.Ti ph = 6 phn trm mu cn li l thp nht, sau 60 pht gia nhit l 80.26%. So vi
cc gi tr Ph cn li th PH = 3 Anthocyanin t b thoi bin do nhit hn.
3.4. Kt lun:
Qua kt qu th nghim cho thy nhng qu du qu chn th hm lng Anthocyanin cao
hn so vi cc qu du cha chn. V vy, thu c hm lng Anthocyanin cao th ta nn thu
hi nhng qu du va chn hoc qu chn, cn nhng qu cha chn hoc gn chn th khng
nn thu hi v hm lng Anthocyanin trong chng cn thp.
Nguyn liu:
Chn nhng qu tht chn, c mu ti, hi dp mt cht cng c. Trc khi ngm
phi ct b cung,ra s lt bng nc cho sch, ro.
Ngm(Trch):
Cho nguyn liu vo nc, (s dng bnh hay l c np y kn ) nguyn liu nn lm dp
trc khi b vo cho qa trnh trch tin hnh tt hn. Dung mi trch 1%HCOOH-Etoh
(15 :85) c a vo theo t l 1 :1 vi nguyn liu. Nhit trich 16oC v trong 3 ngy,
trong khi trch ta c th khuy o cho u v trnh nh sng. Khi trch xong ta tin hnh lc .
Lc:
Lc s b bng vi lc trc loi b sau lc bng lc ht chn khng vi ln cho tht
sch v em dch trch c c.
C c:
C c bng my c c chn khng Heidoph VV2000 nhit 30 oC. Ly 200ml dch
trch c c khong 60ml l c. Nu c c tt th s thun li cho qu trnh hp th.
Hp th:
Cho dch trch c c hp th trn ct Silicagen nhm loi ng c trong dch trch,
Anthocyanin b gi li v dng EtOH gii hp th.Dch qua hp th thng rt long do
phi c c li.
Sau khi c c dch trch ta tin hnh :
Kho st nh hng ca pH
1. Bo v mu ca Anthocyanin :