外源咖啡酸和阿魏酸对黑莓汁中花色苷的辅色研究  

Copigmentation Effects of Exogenous Caffeic Acid and Ferulic Acid on Anthocyanins in Blackberry Juice

作　　者：彭常安[1] 卢锋波[2] 袁晔[2] 唐小媛[2] 韩永斌[2] 

机构地区：[1]芜湖职业技术学院生物工程系,芜湖241006 [2]南京农业大学农业部农畜产品加工与质量控制重点开放试验室,南京210095

出　　处：《天然产物研究与开发》2012年第1期94-97,共4页Natural Product Research and Development

基　　金：江苏省自然基金项目(BK2009649);国家科技服务企业项目(2009GJC10019);江苏高校优势学科建设工程资助项目

摘　　要：为增强黑莓汁中花色苷的稳定,添加适量咖啡酸和阿魏酸到黑莓清汁中,采用可见吸收光谱和高效液相色谱-质谱研究其对黑莓花色苷的辅色作用。研究结果表明:黑莓汁中添加咖啡酸和阿魏酸显著增加了花色苷的最大吸收值(Aλmax),最大吸收波长(λmax)红移,说明咖啡酸和阿魏酸对黑莓汁中花色苷产生了辅色作用,辅色效应随时间的延长和咖啡酸、阿魏酸浓度的增加显著增强。HPLC-DAD-MS分析发现,咖啡酸辅色产生了两种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基儿茶酚和矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基儿茶酚),阿魏酸辅色产生了三种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基愈创木酚、矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基愈创木酚和矢车菊-3-O-阿拉伯糖苷-4-乙烯基愈创木酚),这些衍生物均为羟苯基-吡喃花色苷。To enhance the stability of anthocyanins in blackberry juice,the co-pigmentation effects of exogenous caffeic acid and ferulic acid on anthocyanins in blackberry juice were investigated using visible absorption spectra and HPLC-DAD-MS.The results showed that both caffeic acid and ferulic acid could significantly increase the absorption intensity（Aλmax） and its wavelength（λmax） of anthocyanins in blackberry juice.These phenomena suggested occurrence of co-pigmentation effects of caffeic acid and ferulic acid on anthocyanins in blackberry juice.The co-pigmentation intensity depended on duration and concentrations of caffeic acid and ferulic acid.Two new anthocyanin derivatives（cyanidin-3-glucoside-4-vinylcatechol and cyanidin-3-dioxalylglucoside-4-vinylcatechol） and three new anthocyanin derivatives（cyanidin-3-glucoside-4-vinylguaiacol,cyanidin-3-dioxalylglucoside-4-vinylguaiacol and cyanidin-3-glucoside-arabinoside-4-vinylguaiacol） were observed in blackberry juice with HPLC-DAD-MS analysis by adding caffeic acid and ferulic acid,respectively.

关 键 词：黑莓汁 花色苷 咖啡酸 阿魏酸 辅色 

分 类 号：R284.2[医药卫生—中药学]