紫玉米苞叶花色苷的纯化鉴定及热稳定性分析  

Study on purification and identification of anthocyanins from purple corn bract and its thermal characterization

作　　者：王丹[1] 马越[1] 张超[1] 陈姗姗[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品工业科技》2013年第3期77-80,共4页Science and Technology of Food Industry

基　　金：北京市自然科学基金(6111001);现代农业产业技术体系建设专项资金(CARS-25-E-02)

摘　　要：为明确紫玉米苞叶花色苷的组成及比较单体花色苷的热稳定性,实验采用大孔树脂、凝胶树脂分离纯化紫玉米苞叶花色苷提取物,得到三个不同花色苷组分,并采用液质联机的方法鉴定其结构;将制备的花色苷提取物及三个单体组分进行热重仪器分析,比较不同组分的热稳定性。结果表明紫玉米苞叶中共含有6种花色苷,通过分离纯化后能够得到三个组分,第一个组分为芍药-3-O-葡萄糖苷和天竺葵-3-O-葡萄糖苷的混合物,第二个组分为矢车菊-3-O-葡萄糖苷,第三个组分为矢车菊-3-(6'丙二酰-葡萄糖苷)。其中总花色苷提取物的热稳定性最强,矢车菊-3-(6'丙二酰-葡萄糖苷)次之,芍药-3-O-葡萄糖苷和天竺葵-3-O-葡萄糖苷的混合物与矢车菊-3-O-葡萄糖苷热稳定性相当,均较以上组分弱。In order to clarify the anthocyanins composition and assess their thermal characterization in vitro, anthocyanins in the purple corn bract were purified by Amberlite XAD-7 and LH-20 and identified by HPLC-MS. The thermal characterization of anthocyanin was studied by thermogravimetry （ TG） analysis. The results showed that purple corn bract contained 6 kinds of anthocyanins.Three portions were obtained after purifying by LH-20.The first portion was mixture of pelargonidin-3-glucoside and peonidin-3-glucoside,which exhibited the least thermal stability as the second portion containing cyanidin-3-glucoside. The third portion was cyanidin-3-（ 6 ’- malonylglucoside） which exhibited less thermal stability.The total anthocyanin extract purified by Amberlite XAD-7 exhibited the strongest thermal stability.

关 键 词：紫玉米 花色苷 液质联机 热重 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]