单宁酸和绿原酸对杨梅花色苷的辅色作用
|
摘要
通过紫外-分光光度法和CIELab法探究辅色剂单宁酸和绿原酸对杨梅花色苷在水溶液体系中的辅色效果。结果表明,随着单宁酸、绿原酸浓度的增加,杨梅花色苷水溶液的最大吸收波长发生红移,L*值减小,a*值增大。辅色后,杨梅花色苷色泽热稳定性明显提高。通过HPLC进行辅色前后花色苷成分分析,发现加入辅色剂辅色后,无新的花色苷衍生物产生,推测辅色反应为非共价结合。2种辅色作用的吉布斯自由能ΔG均小于0,表明辅色反应是自发进行的;而焓变值ΔH及熵变值ΔS都是负值,表明辅色反应过程是放热的。单宁酸与花色苷辅色反应的平衡常数K值大于绿原酸,说明单宁酸与花色苷的辅色反应更容易进行。
The UV spectrophotometer and CIELab color space assay were used to explore the effects of copigments( tannic acid and chlorogenic acid) on the copigmentation of bayberry anthocyanins in aqueous solutions.The results showed that the maximum absorption wavelength of the anthocyanins aqueous solution exihibited bathochromic shift,the L* value decreased,and the a*value increased with increasing concentrations of tannic acid and chlorogenic acid. After copigmentation,the thermal stability of the pigment of bayberry anthocyanins was significantly improved. HPLC was used to analyse the composition of anthocyanins before and after copigmentation,no new anthocyanin derivatives produced after copigmentation,assuming that the copigmentation reaction was non-covalently bound.The Gibbs free energy( ΔG) of the two processes were both less than zero,indicating that the copigmentation reactions were spontaneous. In comparison,ΔH and ΔS were both negative,which indicated that the processes were generally spontaneously exothermic. The equilibrium constant( K) of the reaction of tannic acid group and anthocyanins was greater than chlorogenic acid group,which indicated that tannic acid was more favorable to react with anthocyanins for copigmentation reaction.
The UV spectrophotometer and CIELab color space assay were used to explore the effects of copigments( tannic acid and chlorogenic acid) on the copigmentation of bayberry anthocyanins in aqueous solutions.The results showed that the maximum absorption wavelength of the anthocyanins aqueous solution exihibited bathochromic shift,the L* value decreased,and the a*value increased with increasing concentrations of tannic acid and chlorogenic acid. After copigmentation,the thermal stability of the pigment of bayberry anthocyanins was significantly improved. HPLC was used to analyse the composition of anthocyanins before and after copigmentation,no new anthocyanin derivatives produced after copigmentation,assuming that the copigmentation reaction was non-covalently bound.The Gibbs free energy( ΔG) of the two processes were both less than zero,indicating that the copigmentation reactions were spontaneous. In comparison,ΔH and ΔS were both negative,which indicated that the processes were generally spontaneously exothermic. The equilibrium constant( K) of the reaction of tannic acid group and anthocyanins was greater than chlorogenic acid group,which indicated that tannic acid was more favorable to react with anthocyanins for copigmentation reaction.
引文
[1]龚辉.超声处理对蓝莓花色苷稳定性的影响[D].杭州:浙江大学,2018.
[2]ZAFRASTONE S,YASMIN T,BAGCHI M,et al.Berry anthocyanins as novel antioxidants in human health and disease prevention.[J].Molecular Nutrition&Food Research,2007,51(6):675-683.
[3]ZHU Y,LING W,GUO H,et al.Anti-inflammatory effect of purified dietary anthocyanin in adults with hypercholesterolemia:A randomized controlled trial[J].Nutr Metab Cardiovasc Dis,2013,23(9):843-849.
[4]ZHOU S H,FANG Z X.Phenolics and antioxidant properties of bayberry(Myrica rubra Sieb.et Zucc.)pomace[J].Food Chemistry,2009,112(2):394-399.
[5]SUN Chongde,ZHENG Yixiong,CHEN Qingjun,et al.Purification and anti-tumor activity of cyanidin-3-O-glucoside from Chinese bayberry fruit[J].Food Chemistry,2012,131(4):1 287-1 294.
[6]黄海智.杨梅酚类化合物抗氧化和抗癌功能及机理研究[D].杭州:浙江大学,2015.
[7]FARIA A,FERNANDES I,NORBERTO S,et al.Interplay between anthocyanins and gut microbiota[J].Journal of Agricultural&Food Chemistry,2014,62(29):6 898.
[8]位佳静,邓洁红,田小燕,等.花色苷稳定化途径及自聚合效应研究进展[J].包装与食品机械,2012,30(4):44-49.
[9]IWASHINA T.Contribution to flower colors of flavonoids including anthocyanins:A review[J].Natural Product Communications,2015,10(3):529.
[10]张波,祝霞,盛文军,等.红葡萄酒中花色苷辅色化反应研究进展[J].中国农业科技导报,2017,19(8):92-104.
[11]张丽霞,周剑忠,顾振新,等.不同有机酸对黑莓花色苷辅色效果的影响[J].食品与发酵工业,2013,39(6):105-110.
[12]卢锋波.黑莓花色苷提取及其辅色研究[D].南京:南京农业大学,2010.
[13]李永强,杨士花,高斌,等.黄酮对杨梅花色苷的辅色作用[J].食品科学,2011(13):37-39.
[14]刘松,李小定,姜红,等.单宁酸对三种天然色素辅色作用的评价[J].食品工业科技,2015,36(20):320-325.
[15]ZHANG B,LIU R,HE F,et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:experimental and theoretical investigations[J].Food Chemistry,2015,170(170):226-233.
[16]刘传菊.杨梅中酚类物质的分离、分析、特性及应用研究[D].武汉:华中农业大学,2008.
[17]HOLMAN B W B,PONNAMPALAM E N,VEN R J VD,et al.Lamb meat colour values(Hunter Lab CIE and reflectance)are influenced by aperture size(5 mm v.25mm)[J].Meat Science,2015,100:202.
[18]SUI X.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food Chemistry,2016,192:516-524.
[19]MALAJ N,SIMAONE B C D,OUARTAROLO A D,et al.Spectrophotometric study of the copigmentation of malvidin 3-o-glucoside with P-coumaric,vanillic and syringic acids[J].Food Chemistry,2013,141(4):3 614-3 620.
[20]TIWARI B K,PATRAS A,BRUNTON N,et al.Effect of ultrasound processing on anthocyanins and color of red grape juice.[J].Ultrasonics Sonochemistry,2010,17(3):598-604.
[21]BAKOWSKABARCZAK A.Acylated anthocyanins as stable,natural food colorants-A review[J].Polish Journal of Food&Nutrition Sciences,2005,11(3):201-247.
[22]田小燕,邓洁红,位佳静,等.花色苷有机酸酰化及黄酮辅色研究进展[J].农产品加工(学刊),2012(11):126-131.
[23]ZHANG B,HE F,ZHOU P P,et al.Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions:Investigations with experimental and theoretical methods[J].Food Research International,2015,78:313-320.
[24]刘婷婷.辅色素对葡萄酒花色苷辅色作用及颜色影响的研究[D].无锡:江南大学,2014.
[25]TEIXEIRA N,CRUZ L,BRAS N F,et al.Structural features of copigmentation of oenin with different polyphenol copigments[J].J Agric Food Chem,2013,61(28):6942-6 948.
[26]LIU Y X,LIANG N N,WANG J,et al.Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines[J].Journal of Food Science,2013,78(1):C25-C30.
[27]乔丽萍,傅瑜,叶兴乾,等.酚酸生物活性研究进展[J].中国食品学报,2013,13(10):144-152.
[28]GONZALEZMANZANO S,DUENAS M,RIVASGONZALO J C,et al.Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine[J].Food Chemistry,2009,114(2):649-656.
[2]ZAFRASTONE S,YASMIN T,BAGCHI M,et al.Berry anthocyanins as novel antioxidants in human health and disease prevention.[J].Molecular Nutrition&Food Research,2007,51(6):675-683.
[3]ZHU Y,LING W,GUO H,et al.Anti-inflammatory effect of purified dietary anthocyanin in adults with hypercholesterolemia:A randomized controlled trial[J].Nutr Metab Cardiovasc Dis,2013,23(9):843-849.
[4]ZHOU S H,FANG Z X.Phenolics and antioxidant properties of bayberry(Myrica rubra Sieb.et Zucc.)pomace[J].Food Chemistry,2009,112(2):394-399.
[5]SUN Chongde,ZHENG Yixiong,CHEN Qingjun,et al.Purification and anti-tumor activity of cyanidin-3-O-glucoside from Chinese bayberry fruit[J].Food Chemistry,2012,131(4):1 287-1 294.
[6]黄海智.杨梅酚类化合物抗氧化和抗癌功能及机理研究[D].杭州:浙江大学,2015.
[7]FARIA A,FERNANDES I,NORBERTO S,et al.Interplay between anthocyanins and gut microbiota[J].Journal of Agricultural&Food Chemistry,2014,62(29):6 898.
[8]位佳静,邓洁红,田小燕,等.花色苷稳定化途径及自聚合效应研究进展[J].包装与食品机械,2012,30(4):44-49.
[9]IWASHINA T.Contribution to flower colors of flavonoids including anthocyanins:A review[J].Natural Product Communications,2015,10(3):529.
[10]张波,祝霞,盛文军,等.红葡萄酒中花色苷辅色化反应研究进展[J].中国农业科技导报,2017,19(8):92-104.
[11]张丽霞,周剑忠,顾振新,等.不同有机酸对黑莓花色苷辅色效果的影响[J].食品与发酵工业,2013,39(6):105-110.
[12]卢锋波.黑莓花色苷提取及其辅色研究[D].南京:南京农业大学,2010.
[13]李永强,杨士花,高斌,等.黄酮对杨梅花色苷的辅色作用[J].食品科学,2011(13):37-39.
[14]刘松,李小定,姜红,等.单宁酸对三种天然色素辅色作用的评价[J].食品工业科技,2015,36(20):320-325.
[15]ZHANG B,LIU R,HE F,et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:experimental and theoretical investigations[J].Food Chemistry,2015,170(170):226-233.
[16]刘传菊.杨梅中酚类物质的分离、分析、特性及应用研究[D].武汉:华中农业大学,2008.
[17]HOLMAN B W B,PONNAMPALAM E N,VEN R J VD,et al.Lamb meat colour values(Hunter Lab CIE and reflectance)are influenced by aperture size(5 mm v.25mm)[J].Meat Science,2015,100:202.
[18]SUI X.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food Chemistry,2016,192:516-524.
[19]MALAJ N,SIMAONE B C D,OUARTAROLO A D,et al.Spectrophotometric study of the copigmentation of malvidin 3-o-glucoside with P-coumaric,vanillic and syringic acids[J].Food Chemistry,2013,141(4):3 614-3 620.
[20]TIWARI B K,PATRAS A,BRUNTON N,et al.Effect of ultrasound processing on anthocyanins and color of red grape juice.[J].Ultrasonics Sonochemistry,2010,17(3):598-604.
[21]BAKOWSKABARCZAK A.Acylated anthocyanins as stable,natural food colorants-A review[J].Polish Journal of Food&Nutrition Sciences,2005,11(3):201-247.
[22]田小燕,邓洁红,位佳静,等.花色苷有机酸酰化及黄酮辅色研究进展[J].农产品加工(学刊),2012(11):126-131.
[23]ZHANG B,HE F,ZHOU P P,et al.Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions:Investigations with experimental and theoretical methods[J].Food Research International,2015,78:313-320.
[24]刘婷婷.辅色素对葡萄酒花色苷辅色作用及颜色影响的研究[D].无锡:江南大学,2014.
[25]TEIXEIRA N,CRUZ L,BRAS N F,et al.Structural features of copigmentation of oenin with different polyphenol copigments[J].J Agric Food Chem,2013,61(28):6942-6 948.
[26]LIU Y X,LIANG N N,WANG J,et al.Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines[J].Journal of Food Science,2013,78(1):C25-C30.
[27]乔丽萍,傅瑜,叶兴乾,等.酚酸生物活性研究进展[J].中国食品学报,2013,13(10):144-152.
[28]GONZALEZMANZANO S,DUENAS M,RIVASGONZALO J C,et al.Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine[J].Food Chemistry,2009,114(2):649-656.