酶促酰化对锦葵啶葡萄糖苷呈色及热降解规律的影响  

The Effects of Enzymatic Acylation on the Color and Thermal Degradation of Malvidin Glucoside

作　　者：彭非[1,2] 邓洁红 刘永红[3] PENG Fei1, 2, DENG Jie-hong1, 2, LIU Yong-hong3(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan,China; 2. Key Laboratory of Food Science and Biological Technology of Hunan Province, Changsha 410128,Hunan,China; 3. Hunan Biological and Electromechanical Polytechnic, Changsha 410127, Hunan, Chin)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《食品研究与开发》2018年第14期1-7,共7页Food Research and Development

基　　金：国家自然科学基金(31271836);湖南省自然科学基金(2018JJ2168)

摘　　要：用刺葡萄果皮制备锦葵花色苷单体,以南极假丝酵母脂肪酶B(candila antarctica lipase B,CAL-B)催化锦葵啶-3,5-O-双葡萄糖苷酰化反应,对比研究酶促酰化前后锦葵葡萄糖苷的热降解动力学参数及呈色变化,探索花色苷外源酰基对其结构稳定性的影响。结果表明:锦葵啶葡萄糖苷以及酶促酰化产物在热处理条件下(60、80、100℃),其降解规律均符合一级反应动力学模型,但酶促酰化反应提高了锦葵啶葡萄糖苷的热稳定性。3个温度下酶促酰化锦葵啶葡萄糖苷半衰期比未酰化的样品分别延长3.67、1.3、0.3 h,酰化样品活化能Ea(70.167 7 k J/mol)大于未酰化样品Ea(68.658 7 k J/mol)。热处理后锦葵啶葡萄糖苷受热分解,导致花色苷含量降低,亮度L*值升高,红绿色调a*值降低,黄蓝色调b*值上升,经酶促酰化处理后的花色苷单体总体色差变化幅度较小。Malvidin-3,5-O-diglucoside were extracted from Vitis davidii Fo觕x. skin. After enzymatic catalyzed acylation by candila antarctica lipase B（CAL-B）,the thermal degradation kinetic parameters and color change of the monomeric anthocyanin were analyzed,and the effects of glycosyl acylation on its structural stability were explored. The results showed that under the heat treatment temperatures of 60 ℃,80 ℃ and 100 ℃,monomeric anthocyanin and acylated anthocyanin conform to the degradation rule of the-first-order reaction kinetics model,but the enzymatic acylation treatment could improve the thermal stability of Malvidin-3,5-O-diglucoside.Under three different temperatures（60 ℃,80 ℃ and 100 ℃）,the half-life of the acylated anthocyanin were increased by 3.67 h,1.3 h and 0.3 h from n on-acylated samples respectively,and the activation energy of acylated samples was 70.167 7 k J/mol,greater than that of the non-acylated samples（68.658 7 k J/mol）. After a long time of high temperature treatment,the malvidin glucoside was partly decomposed,resulting in the decrease of anthocyanin content,L＊ and b＊ increased,while a＊ decreased. But enzymatic acylation made anthocyanin monomer overall less variations in color.

关 键 词：锦葵啶葡萄糖苷 酶促酰化 热稳定 色差 降解动力学 

分 类 号：TS209[轻工技术与工程—食品科学]