黑豆皮花色苷的酶法酰化制备及其稳定性分析  

Preparation and stability analysis of anthocyanin from black bean hull by enzymatic acylation

作　　者：周萍 黄才欢[1] 刘付 白卫滨[1] 欧仕益[1] 郑洁[1] ZHOU Ping;HUANG Caihuan;LIU Fu;BAI Weibin;OU Shiyi;ZHENG Jie(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,Guangdong,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《精细化工》2021年第7期1416-1422,1512,共8页Fine Chemicals

基　　金：广州市科技计划项目(201904010400);广东省自然科学基金(2018A030313064);广东省“珠江人才计划”项目(20170096)。

摘　　要：以黑豆皮花色苷矢车菊素-3-O-葡萄糖苷(C3G)为原料,采用月桂酸为酰基供体,经酶法酰化制备具有亲脂性能的花色苷月桂酸酰化产物。分别以黑豆皮提取物(C3G质量分数为35.8%)、纯化C3G样品(HPLC纯度>80%)、C3G标准品(HPLC纯度>98%)为底物进行酰化,通过改进反应溶剂体系,实现了黑豆皮提取物中花色苷的高效酰化,酰化率达66.59%,但工艺更为简单,底物无需纯化;酰化产物矢车菊素-3-O-葡萄糖苷月桂酸酰化物(C3G-La)经液液萃取,纯度可达82.39%;再经正相硅胶柱纯化后,产物纯度达97.58%。稳定性实验表明,在pH为中性和酸性环境中,C3G-La的稳定性优于C3G,但二者在碱性和光照条件下稳定性均较差。Cyanidin-3-O-glucoside(C3G)from black soybean hull was enzymatically acylated with lauric acid to achieve an anthocyanin derivative with improved lipophilic property.Various reaction solvents were tested and compared for the efficient acylation of anthocyanin by using black soybean hull extract(C3G mass fraction 35.8%),purified C3G sample(HPLC purity>80%),and C3G standard(HPLC purity>98%)as substrate,respectively.The acylation rate of the anthocyanin from black soybean hull extract reached 66.59%.The technology was simpler and the substrate did not need to be purified.Moreover,the acylated product,cyanidin-3-O-glucoside-lauric acid ester derivative(C3G-La),reached a purity of 82.39% after simple liquid-liquid extraction,and further to a purity of 97.58% after purification by normal phase silica gel.The stability test showed that C3G-La was more stable than C3G in either neutral or acidic pH environment,while both of them were labile under alkaline and light conditions.

关 键 词：黑豆皮 花色苷 酶法酰化 月桂酸 亲脂性 稳定性 分离提纯 

分 类 号：TQ28[化学工程—有机化工] TS209[轻工技术与工程—食品科学]