刺葡萄花色苷自聚合条件及水合动力学特性的研究  

Self-association Conditions and Hydration Kinetics of Spine Grape Anthocyanins

作　　者：邓洁红[1] 位佳静[1] 刘永红[2] 王维茜 魏一枝 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《现代食品科技》2015年第3期144-150,164,共8页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31271836)

摘　　要：花色苷自聚合是实现其稳定化的重要途径。研究了花色苷浓度、pH、温度、时间、纯度、溶剂体系等对刺葡萄花色苷自聚合效应的影响。结果表明:刺葡萄花色苷粗提液适宜的自聚合条件为:pH3,时间60min,温度20℃,浓度超过0.24mmo/L。在此条件下,聚合度达到50.5433以上。对于3种不同纯度的刺葡萄花色苷溶液,纯度越高,自聚合效应越强,且更易发生自聚合,提示刺葡萄花色苷分子间共色及辅色效应可能存在制约机制。模拟葡萄酒、葡萄汁的体系条件,发现刺葡萄花色苷在醇系中自聚合作用的强度大于在水系中,两者发生自聚合作用的初始浓度分别为0.03mmol/L和0.06mmol/L。通过对花色苷溶液水合动力学分析,发现花色苷浓度增大,其表观水合系数K减小,解离常数pK增大,说明花色苷的自聚合加强了其疏水性,使解离更加困难,稳定性提高。Self-association of anthocyanins is important for stability. The effects of anthocyanin concentration, pH, temperature, time, purity, and solvent system on the self-association of spine grape anthocyanins（SGA） were studied. The results showed that the optimum conditions for self-association of SGA crude extracts were pH 3, 60min, 20 ℃, and an anthocyanin concentration of greater than 0.240mmol/L. Under these conditions, the degree of self-association reached 50.5433. For three SGAs that differed in purity, ahigher purity resulted in molecules that could self-associate more easily and more strongly, indicating a common mechanism underlying self-association and copigmentation for anthocyanin. Solution systems were established by simulating grape wine and grape juice. The strength of self-association of crude extracts containing SGA in an alcohol solvent was greater than that in an aqueous solvent, and the initial anthocyanin concentrations that resulted in self-association in the two solvent systems were 0.03mmol/L and 0.06mmol/L, respectively. The anthocyaninhydration kinetics were also analyzed. As the anthocyanin concentration increased, the apparenthydration coefficient k decreased and the dissociation constant p K increased, indicating that self-association strengthened thehydrophobic properties and reduced the dissociation of anthocyanins, and therefore improved its stability.

关 键 词：刺葡萄 花色苷 自聚合 水合动力学 纯化 溶液体系 

分 类 号：O631.5[理学—高分子化学] TS264.4[理学—化学]