文章基本信息

标题：ナス下漬液中のナスニン回収および素材化技術の開発
本地全文：下载
作者：伊藤和子 ; 伊藤和子
期刊名称：日本食品科学工学会誌
印刷版ISSN：1341-027X
电子版ISSN：1881-6681
出版年度：2019
卷号：66
期号：9
页码：327-334
DOI：10.3136/nskkk.66.327
出版社：Japanese Society for Food Science and Technology
摘要：Large amounts of purple-colored liquid waste containing nasunin are generated by plants manufacturing lightly salted eggplant products (Asa-zuke). A combination method using HP-20 and 5mol/l acetic acid as an elution liquid can be used to prepare nasunin-containing pigment powder from liquid waste of brined eggplant. The ORAC value for the powder was estimated to be about 10432µmol trolox equivalent/g, which was 69% that of chlorogenic acid. However, the nasunin-containing pigment powder exhibited low water-solubility and a strong acetic acid odor. Here, treatment with β-cyclodextrin and γ-cyclodextrin was investigated in order to address these undesirable characteristics. The optimal conditions for improving the characteristics of the powder were obtained by mixing γ-cyclodextrin and the powder in a 1:1 molar ratio (γ-cyclodextrin: nasunin/chlorogenic acid), and stirring for more than 10 minutes. This treatment increased the water-solubility of the powder from 32% to 81% and decreased the odor of acetic acid by 81%. The contribution of nasunin to the ORAC value of the antioxidant powder was estimated to be approximately 26%. In addition, it was found that nasunin exerts an anti-inflammatory effect and that this effect is mediated by its antioxidant activity.
关键词：eggplant;ナス;brined eggplant;ナス下漬液;nasunin;ナスニン;functionality;機能性;material;素材化