| abstract |
The invention relates to a preparation method of high-stability liquid blueberry anthocyanin, and belongs to the field of food processing. A method for preparing high-stability liquid blueberry anthocyanins, comprising the following process steps: at room temperature, taking graphene oxide and chitosan in an MES buffer solution, mixing evenly, adding EDC and NHS in turn, and reacting to obtain a first solution; take dry blueberry anthocyanin powder in the first solution, adjust its pH to 4.5-5.0 and mix evenly to obtain a second solution; process the second solution at 350-420MPa and 2-4°C to obtain the obtained solution. The method for improving the stability of blueberry anthocyanins provided by the invention uses dry blueberry anthocyanin powder as a raw material, and increases the stability of blueberry anthocyanins in the process of processing and production by adding graphene oxide combined with chitosan complex as an anthocyanin stabilizer. sex. |