ti: Ti u ha qu trnh trch ly anthocyanin t hoa bp gim v kho st kh nng ng dng ch bin nc gii kht ln men t dch chit

i hoa bp gim. SVTH: H Th Thu Nguyt Phng Th Hunh Nh ng Th Phng Thoa T VN Tng quan Bp gim (Hibiscus sabdariffa L.) thuc h Bng (Malvaceae), tn khc l cy gim, bng bt gim, ay Nht, l mt cy bi, cao 1-2m. V mt ha hc, hoa bp gim cha anthocyanin 1,5%, acid hu c, nha, ng, alcaloid, cc vitamin A, B, C, D v mt s thnh phn khc. Anthocyanin c nhiu trong t nhin, chng phn b nhiu trong thc vt hoa, c bit c nhiu trong i hoa bt gim. Anthocyanin gm ch yu l delphinidin - 3 sambubiosid (hibiscin hay daphiriphylin) v cyanidin - 3 sambubiosid. Chng c nhiu ng dng trong y hc cng nh thc phm. Anthocyanin a cc cht chng oxy ha nh flavonoid vo c th bo v t bo, gip ngn nga cc nguy c nh x va ng mch, tai bin mch mu, lo ha tn thng do bc x, thoi ha gan Cc dn xut anthocyanin c tc dng ti to t bo vng mc v gip tng th lc vo ban m. Anthocyanin cn l mt sc t mu dng nhum mu thc n v ung, thay th cc loi ha cht tng hp thng gy c. S cn thit ca ti Trn th gii hin nay, ngi ta c xu hng chit xut cc cht mu t nhin t cy c nhum mu cho thc phm, ung thay th cc cht mu tng hp. V vy vic nghin cu chit xut cht mu t i hoa bt gim l cn thit. V ngy nay ngnh cng ngh ln men ang c ng dng rng ri mang li hiu qu cao trong cuc sng. Nh qu trnh ln men, chng ta c nhiu sn phm a dng, 07707801 07702831 07700371

phong ph c v th loi v cht lng, p ng c nhu cu s dng ngy cng cao ca ngi tiu dng. Hin nay sn phm nc tri cy ln men c cn nh ang c ch n v n c cn thp d ung, kch thch tiu ho, cung cp nhiu vitamin, l mt sn phm tt cho sc khe. Vic nghin cu tch chit anthocyanin v sn xut nc gii kht ln men t i hoa bp gim l hon ton ph hp vi xu th pht trin chung ca th gii v khu vc. Nc gii kht Hibicus sabdariffa L lm t i hoa bp gim c cn nh vi hy vng c ng gp mt phn nh vo vic to ra loi sn phm mi c cht lng tt p ng c yu cu ca th trng 3.Mt s nghin cu v ng dng trong thc tin 3.1.Tnh hnh nghin cu ca th gii - Arubi P. Alobo v S. U. Offonry-2009- Nghin cu c tnh mu ca ru vang c chit xut t i hoa bp gim. - El-Saily, S.M.;Ismail,I.A and El-Zoghbi, M.1992. Nghin cu qu trnh trch ly bp gim cho nc gii kht v l ngun anthocyanin - E.O.Odebunmi v O.O. Dosumu 2007- Nghin cu s ln men v phn tch thnh phn dinh dng ca dch chit i hoa bp gim, cam v da. - Koki Yokotsuka, Mizuo Yajma, Tatsuji Seki and Mark Matthew - Nghin cu s bin i mu sc trong sut qu trnh ln men v bo qun ru vang s dng hoa bp gim Thi di pH khc nhau v cc nng SO2. - Okoro, Casmir Emeka- 2007- Sn xut ru vang t hoa bp gim v chui s dng nm men Saccharomyces cerevisiae. - Paramee Chumsri1, Anchalee Sirichote v Arunporn Ithart 2007- Nghin cu v ti u ha qu trnh trch ly v c c dch chit ca hoa bp gim.

- Selim, K. A. Khalil, K. E., Abdel-Bary, M. S., and Abdel-Azeim, N. A-Chit xut, bo qun v ng dng sc t t hoa bp gim nh cht mu thc phm t nhin. 3.2.Tnh hnh nghin cu trong nc
-

Th Thu Thy, 2003- Nghin cu cht mu anthocyanin trch t i

hoa bt gim".
-

S KHCN&MT tnh H Ty 1993 Chit xut cht mu thin nhin t i

qu Hibiscus dng trong y hc, thc phm v m phm v ti Chit xut cc cht sinh dc hc trong Hibiscus lm thuc cha bnh. Nm 1998-1999, GS Trn Thu, Vin trng Vin Y hc dn tc c truyn

nghin cu cc ch phm t Hibiscus iu tr cho bnh nhn ca Vin. 3.3.Cc ng dng - i hoa c v chua lm gia v thay gim, ch nc gii kht, lm mt, ch xiro, ln men, ch ru vang: ru c mu p, v cht, chua du, dng dp ca vang Bordeaux. - Ngi Malaysia hoc Trung Quc cn un si cnh hoa vi ng v nc t 810 pht, ri lnh ung, nc hoa c mu rt p. - Ngi Thi dng l i Bp gim phi kh sc ung l thuc li tiu, cha si thn, hoc gim Cholesterol... hoc dng lm ru. L v cnh cha ho, ht b d dy. - Myanma, ht Bp gim cha suy nhc c th. - i loan, ht c dng nhun trng nh, b v li tiu. - Cn Philippin, r Bp gim l thuc b v kch thch tiu ho. - Ngi Jamaica lm nc ung t tri bp gim.

- Chu phi v nhiu ni khc th chn phn mu bn ngoi, sau khi phi kh c dng nh mt loi herbal tea. - Trn th gii v c Vit nam chit mu t l, i Bp gim nhum mu thc n v ung thay th cho cc loi ho cht. II. MC TIU, NI DUNG V PHNG PHP NGHIN CU Mc tiu nghin cu -

Ti u ha qu trnh trch ly anthocyanin t i hoa bp gim. ng dng trong sn xut nc gii kht ln men.

Ni dung nghin cu 2.1.i tng nghin cu: i hoa bp gim dng kh. Mua trung tm nghin cu dc liu TW2 2.2.Ni dung nghin cu: Tm hiu v tnh cht, thnh phn ca i hoa bp gim. Kho st dung mi dng trch ly anthocyanin. Kho st t l dung mi s dng trong qu trnh trch ly. Kho st t l dung mi v nguyn liu. Kho st nhit trong qu trnh trch ly. Kho st pH trong qu trnh trch ly. Kho st thi gian ca qu trnh trch ly. Kho st cc thng s thch hp cho qu trnh ln men Ch bin nc gii kht ln men t hoa bp gim. Kim tra cht lng sn phm.

3.Nguyn liu v phng php nghin cu 3.1. Nguyn liu v ha cht nghin cu
-

Nguyn liu : i hoa bp gim kh.

Ha cht dng trong th nghim :

+ Etanol + HCl + Acid citric + Acid acetic. + Nc + ng saccharose. + Chng nm men saccharomysec cerevisiae + Mi trng malt + Sunfat amon + Cacbonat amon + Natri cacbonat. Dng c v thit b:

+ Becher, erlen, pipet, bp cao su, ng nghim, cuvet, que cy, n cn, a petri. + My quang ph k UV-Vis :DR/400U + Thit b thanh trng + Cn phn tch 4 s + Brix k, nhit k, pH k, knh hin vi, bung m hng cu 3.2. Phng php nghin cu 3.2.1.Phng php thu thp d liu: t. -

Cc ti liu c thu thp ch yu thng qua cc bi bo ca Vit Nam v Quc

Thu thp ti liu v cc nghin cu trn mng Internet v sch. Thu thp ti liu t cc s mi trng, vin nghin cu, cc nh my cng nghip.

3.2.2.Phng php tng hp ti liu: Thu thp, tng hp ti liu lin quan n ti v hoa bp gim, anthocyanin, chit xut anthocyanin, nuc gii kht ln men, ng dng ca hoa bp gim trong nc gii kht ln men t tng hp v x l d liu. 3.2.3. Phng php kho st dung mi dng trch ly Ta tin hnh kho st cc h dung mi: ethanol:nc (1:1), ethanol:nc:clohydric (50:49:1), ethanol:nc:acid citric (50:49:1), ethanol:nc:acid acetic (50:49:1) (v/v/v) nhit 500C, thi gian 30 pht, t l dung mi:nguyn liu=15:1(v/w). Sau em o hp thu mu bc sng 535nm xc nh h dung mi no trch ly c nhiu anthocyanin nht. Da trn c s no chn h dung mi nh trn? 3.2.4. Phung php kho st t l dung mi dng trch ly Sau khi xc nh c h dung mi no l tt nht cho qu trnh trch ly, ta tip tc kho st cc t l khc nhau ca cc dung mi dng trch ly tm ra vi t l bao nhiu th kh nng trch ly anthocyanin l cao nht. Ta thay i t l ca dung mi, cc thng s cn li nh nhit , pH, thi gian, t l dung mi:nguyn liu th vn gi nguyn, sau em o quang v xc nh t l thch hp nht. 3.2.5. Phng php kho st t l dung mi:nguyn liu dng trch ly Tng t nh trn, ta ch thay i lng dung mi vi t l nguyn liu:dung mi= 1:5, 1:10, 1:15, 1:20, 1:25 (w/v) dng trch ly, cc thng s cn li gi nguyn, em o quang v xc nh t l thch hp nht. 3.2.6. Phng php kho st nhit trong qu trnh trch ly Tng t nh trn, ta tin hnh kho st vi nhit 300C, 400C, 500C, 600C, 700C v c nh cc thng s cn li
3.2.7. Phng php kho st pH trong qu trnh trch ly.

Ta kho st vi cc gi tr pH= 1.5, 2, 2.5, 3, 3.5, 4, 4.5

3.2.8 Phng php kho st thi gian ca qu trnh trch ly. Ta kho st vi khong thi gian l 30, 40, 50, 60, 70 pht. 3.2.9.Phng php kho st cc thng s thch hp cho qu trnh ln men - Xc nh c im hnh thi, sinh trng ca nm men, t l nm men b xung: Quan st hnh thi ca nm men thng qua knh hin vi, kim tra t l nm men sng, cht, ny chi, xy dng ng cong sinh trng sinh trng ca nm men. - Kho st hm lng ng b sung thch hp. Lng dch trch ly hu nh khng cht kh cho qu trnh ln men tt do ta phi b sung thm ng iu chnh nng cht kh ca dch ln men. Ta b sung ng vo lng dch trch ly v tin hnh kho st cc Brix khc nhau: 15,17,19,21 0 Bx xc nh c hm lng ng thch hp nht cho qu trnh ln men. Lng ng ca qu trnh ln men cng thng khng i nhiu. Do mc tiu ca sn phm em yu cu nh th no, th lng ng s l nh vy. Lng ng ca dch ln men ph thuc vo ngt v cn ca sn phm cui v do em xc nh trc. Chnh v vy, vic kho st yu t ny l khng cn thit lm. - Kho st pH thch hp cho qu trnh ln men. pH ca dch ln men nh hng ln n qu trnh ln men v cht lng sn phm. Nm men ch hot ng pH nht nh, pH ti u ca nm men Saccharosemyces cerevisiae l 4-6. V vy ta tin hnh kho st cc khong pH khc nhau: 3.5; 4;4.5; 5;5.5;6 tm iu kin hot ng ti u ca nm men trong dch chit t i hoa bp gim. Lu : bn thn bp gim khi trch l cng c v chua ! V v chua ca dch ln men khng thay i nhiu (tham kho gio trnh). Chnh v vy, vic kho st yu t ny l khng cn thit lm. - Kho st t l nm men thch hp. T l nm men l c nh --> Chnh v vy, vic kho st yu t ny l khng cn thit lm. - Kho st thi gian ln men thch hp

Ci ny th kho st c. Ph thuc vo cn hnh thnh, v lng ng tiu th. Nh vy, nn chng, em hy kho st loi, t l nm men s dng. Chn 3 loi nm men, vi cc t l: 1:0:0; 0:1:0; 0:0:1; 1:1:0; 1:0:1; 0:1:1; 1:1:1. Yu t, ng, pH l c nh. Lng dch s dng l c nh. cn cui c nh. Kho st s thay i ca chu trnh ln men vi mi t l nm men khc nhau (pH, Brix, cn, mu, cm quan, s lng t bo sng-cht) Vi cm quan, kho st theo mu, mi, v, trong, hi ha. Theo phng thc cho im nh tnh trng s.
3.2.10 Ch bin nc gii kht ln men t hoa bp gim.

3.2.11 Kim tra cht lng sn phm. T cc ni dung trn, vit li quy trnh kho st. Lu v hnh trn microsoft visio v nh em hnh b chy lung tung ht. 3.3 Cc quy trnh d kin 3.3.1 Quy trnh chung dng trch ly:
Nc Ra Nghin Cn Dung mi Ngm Lc C c
b
i bp gim, cn

anthocyani n

3.3.2 Quy trnh kho st dung mi dng trch ly:

i bp gim

Nc

Ra Nghin Cn (5g/mu)

Ethanol:nc(1:1) (75ml)

Ethanol:nc:hydrocloric (50:49:1) (75ml)

Ethanol:nc:acid citric (50:49:1) (75ml)

Ethanol:nc:acid acetic (50:49:1) (75ml)

Ngm 500C, 30 pht Lc o quang (535nm)

b

i bp trch ly: 3.3.3 Quy trnh kho st t l dung mi dnggim Nc Ra Nghin Cn (5g/mu) T l dung mi Ngm 500C, 30 pht Lc o quang (535nm)
b

3.3.4 Quy trnh kho st t l dung mi:nguyn liu dng trch ly:

i bp gim

Nc

Ra Nghin Cn (5g/mu)

T l nguyn liu:dung mi (w/v)

1:25 1:5 1:10 1:15 1:20

Ngm 500C, 30 pht Lc o quang (535nm)

b

3.3.5 Quy trnh kho st nhit trong qu trnh trch ly

i bp gim

Nc

Ra Nghin Cn (5g/mu)

Dung mi

Trch ly
700C

300C

400C

50 C
0

60 C
0

15

:20

:25

Ngm 30 pht Lc o quang (535nm)

b

3.3.6 Quy trnh kho st pH trong qu trnh trch ly.

i bp gim

Nc

Ra Nghin Cn (5g/mu)

Dung mi

Trch ly

pH=4 pH=1.5 pH=2 pH=2.5 pH=3 pH=3.5 pH=4.5

Ngm 30 pht Lc o quang (535nm)

b

3.3.7 Quy trnh kho st thi gian ca qu trnh trch ly

i bp gim

Nc

Ra Nghin Cn (5g/mu)

Dung mi

Trch ly

30 pht

40 pht

50pht

60pht0

C:20

70pht

Lc o quang (535nm)

3.3.8.Quy trnh sn xut nc gii kht ln men

i bp gim kh

Nghin nh

3.3.9.Quy trnh kho st hm lng ung

Trch ly

i bp gim kh B sung ng

Nghin nh iu chnh pH Nm men Trch ly Lc B sung ng Ln men 170 Bx 190 Lm lnh Bx 210 Bx

Nhn ging 150 Bx

iu Lc pH chnh Nm men Lc Rt chai Ln men Thanh trng Lm lnh Sn phm Lc Rt chai Thanh trng

Nhn ging

Sn phm

3.3.10 Xc nh pH thch hp cho qu trnh ln men

Dch trch ly

B sung ng

iu chnh pH

pH=3.5

pH=4

pH=4.5

pH=5

pH=5.5

pH=6

Nm men

Lc

Nhn ging

Ln men

Lm lnh

Lc

Rt chai

Thanh trng

Sn phm

3.3.11 Kho st t l nm men ging b sung Dch trch ly

B sung ng

iu chnh pH Nm men

Lc T l men/dch

Nhn ging

2%

3%

4%

5%

nga

nga

nga

nga

Lm lnh

Lc

Rt chai

Thanh trng

Sn phm

3.3.12 Xc nh thi gian ln men thch hp

Dch trch ly

B sung ng

iu chnh pH Nm men

Lc

Nhn ging

Ln men

24h

48 h

72 h

86h

nga

nga

nga

nga

Lm lnh

Lc

Rt chai

Thanh trng

Sn phm

III. NGHA CA TI 1. ngha khoa hc: Hin nay phm mu s dng trong ngnh thc phm rt nhiu, ch yu l cc cht mu tng hp, c nguy c nh hng n sc khe ca ngi tiu dng. V vy chit xut cc cht mu t nhin t hoa bp gim a ra thm mt hung gii quyt trong vic s dng cht mu t nhin sn xut thc phm. 2. ngha thc t: Tng gi tr kinh t v gi tr s dng ca cy bp gim. 3. Tnh mi To mt sn phm mi t cy bp gim