山杏核壳黑色素氨基酸修饰物的制备及性能分析

Amino acid modification and property determination of melanin in apricot kernel shell

摘要:

针对黑色素水溶性较差的问题，从废弃物山杏核壳中提取纯化得到黑色素并对其进行了氨基酸修饰，结果表明：精氨酸和DL-精氨酸的修饰效果最好，黑色素水溶性明显改善，其最佳修饰质量比分别为1:4.5和1:1.5；之后，比较了精氨酸和DL-精氨酸修饰前后黑色素的稳定性、水溶性和抗氧化性等性质。山杏核壳黑色素经精氨酸与DL-精氨酸修饰后稳定性无较大变化；黑色素水溶性明显改善且仍有较强的抗氧化及抑菌作用。最后选取精氨酸修饰山杏核壳黑色素进行了全棉纱布染色性能的探究并确定了最适染色条件为染色温度60°C，精氨酸修饰山杏核壳黑色素的质量浓度0.08 mg/mL，浴比1:10，染色次数4次。该文为开发来源丰富、天然无毒的天然高效染色剂与食品添加剂提供了理论依据。

Abstract:

In view of the poor water-solubility of melanin, this study extracted and purified melanin from the waste apricot shell and modified it with amino acids. The results showed that arginine and DL-arginine had the best modification effects, and the water-solubility was improved obviously. The best modification quality ratio was 1:4.5 and 1:1.5, respectively; then the stability, water?solubility and antioxidant properties of melanin before and after arginine and DL-arginine modification were compared. After modification with arginine and DL-arginine, the stability of melanin in the kernel and shell of apricot had no significant change, water solubility was improved, and it still had strong antioxidant and bacteriostatic effects. Finally, the dyeing performance of arginine modified melanin in apricot kernel shell was investigated and the optimal staining conditions were determined as follows: dyeing temperature 60 ℃, mass concentration of arginine modified melanin in apricot kernel shell 0.08 mg/mL, bath ratio 1:10, staining 4 times. This study provides a theoretical basis for the development of efficient natural food?additives and colorants with rich sources and non-toxicity.