Extraction And Purification Of Anthocyanin From Jinblack Glutinous Corn And Its Application In Fresh Meat Preservation

This paper by Jin black glutinous maize(632)as test materials,with black glutinous maize grain the extraction,purification,stability,and application of anthocyanins as a research focus,first through the response surface test methods of ultrasonic assisted enzymatic optimum technology of extracting anthocyanins in black glutinous maize grain is optimized,and then through the orthogonal test method the NKA-Ⅱ resin adsorption and choose appropriate black glutinous maize anthocyanins purification analytical conditions,through the orthogonal experiment research on the stability of the black glutinous maize anthocyanin extracts,finally,a single factor experiment was used to study the preservation of anthocyanin and chitosan combined with the biological coating of cold meat,and the suitable biological coating was selected.It is expected to provide guidance for the black glutinous maize anthocyanin widely used in meat products preservation.Response surface methodology(RSM)was used to extract anthocyanin from black glutinous maize(Zea Mays L.)by ultrasonic-assisted enzymatic extraction.The results showed that the temperature of ultrasonic was 41 °C,the ultrasonic time was 20 min,the power was 302 W and the enzyme content was 32 mg/g,the extraction rate of anthocyanin was 0.929 mg/g.The static adsorption and desorption experiments of black glutinous maize anthocyanins were carried out by using NKA-Ⅱ,HP-10,AB-8 and LSA-10 macroporous resins.The results showed that NKA-Ⅱ resin had better adsorption and desorption effect on black glutinous maize anthocyanins.The results of dynamic adsorption and desorption experiments of NKA-Ⅱ resin showed that the purification effect was the best under the conditions of sample loading 3 BV,sample flow rate 1 m L/min,desorptional liquid volume 1 BV and desorptional flow rate 1 m L/min,and the content of anthocyanin of black glutinous maize in the desorptional solution accounted for 90.8% 。The stability of anthocyanin extracts from black glutinous maize was studied by orthogonal test.The results showed that the temperature was 20 °C,p H was 5,sucrose solution was 5% and ascorbic acid solution was 0.25%,and the retention rate of anthocyanin was 99.05%.The black glutinous maize anthocyanin was added to chitosan at three concentrations: 0.3 mg/L,0.6 mg/L and 0.9 mg/L.p H value,TVB-N value and H2 S were measured under 4 °C cold storage condition,and sensory evaluation was carried out.Compared with the positive control group treated with chitosan film without anthocyanin and the blank control group treated with distilled water,the preservation effect of the biological film formed by black glutinous maize anthocyanin and chitosan on chilled fresh meat was studied.The results showed that chitosan coating could significantly inhibit the oxidation of fat in chilled meat,but chitosan coating with 0.6 mg/L anthocyanin was more effective in antioxidant preservation of chilled meat.The coating film of anthocyanin and chitosan can significantly inhibit the rapid propagation of microorganisms in meat samples during storage and delay the deterioration of chilled fresh meat,but the effect is not as good as that of potassium sorbate.