红外光谱法研究花色苷色素的酯化修饰  

Study on Esterified Modification of Anthocyanins by FTIR

作　　者：卢晓蕊[1,2] 路金丽[1] 武彦文[3] 欧阳杰[1] 孙素琴[4] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083 [2]北京市产品质量监督检验所,北京100029 [3]北京市理化分析测试中心,北京100089 [4]清华大学化学系生命有机磷化学教育部重点实验室,北京100084

出　　处：《光谱学与光谱分析》2010年第1期38-41,共4页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(30701107);国家杰出青年科学基金项目(30625042)资助

摘　　要：花色苷是一类广泛存在于植物中的水溶性色素。这类色素不仅色泽鲜艳,色调自然,而且安全性高,具有保健功能。然而,天然的花色苷色素存在稳定性差的缺陷,从而严重阻碍了其在食品工业中的广泛应用。为了改善花色苷色素的稳定性,采用分子修饰的方法,通过丁二酸酐酯化修饰花色苷色素,从而在保证色素色泽的前提下显著提高了花色苷色素的稳定性。由于花色苷的成分复杂,分析其酯化前后结构变化的步骤既繁琐又困难。利用红外光谱技术的宏观指纹特性对萝卜红色素的酯化修饰前后的结构进行分析。结果表明,花色苷分子结构中糖环上的羟基与丁二酸酐发生酯化反应,形成了相应的酯类化合物,这可能是花色苷色素提高稳定性的根本原因。Anthocyanins are relatively abundant in vegetables and fruits, which have potential positive health effects. The role of anthocyanins as food coloring agents becomes very important because they can provide attractive bright color of many food products. Nevertheless, the instability of natural anthocyanins was a big obstacle for its usage in food as colorants. The stability of the red radish anthocyanins is significantly improved by modified esterification of the colorant. Usually, the red radish anthocyanins was composed of several components of similar structures. The major methods for determining the structures of anthocyanincolorants involve chromatographic techniques such as TLC, HPLC and HPLC MS, which are very useful in separation and identification of the components of anthocyanins However, compared to the spectroscopic method, the chromatographic methods are usually complicated and time-consuming during separation and analysis. In the present paper, the authors seek to establish a new, rapid and economic method for the analysis of structural change before and after esterified modification of anthcyanins in view of unique macro-fingerprint characteristics of infrared spectroscopy, which could reflect the whole change of complicated mixture system. The anthocyanins from red radish was esterification modified by reacting with suecinic anhydride, and the natural and modified anthocyanins were detected by FTIR. The results showed that carbonyl of succinic anhydride was connected with the hydroxyl in glucosyl rings of anthocyanins to form new esterified anthocyanins, which are more stable than the natural one and present attractive bright color as usual.

关 键 词：花色苷 稳定性 萝卜红色素 酯化修饰 红外光谱 

分 类 号：O657.3[理学—分析化学]