玫瑰茄花色苷的酰化修饰及其抗氧化性研究  

Study on acylation modification and antioxidant activity of anthocyanins in roselle

作　　者：李彬 赵彦巧[1] 郭美辰 李建颖[1] LI Bin;ZHAO Yan-qiao;GUO Mei-chen;LI Jian-ying(Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学,天津300134

出　　处：《粮食与油脂》2022年第8期78-81,88,共5页Cereals & Oils

基　　金：天津市科技支撑计划重点项目(19YFZCSN00010);天津市大学生创新训练计划项目资助(202010069048)。

摘　　要：对玫瑰茄花色苷进行正辛酸酰基化修饰,并探究酰基化修饰对体外抗氧化性的影响。结果表明:正辛酸通过酰化作用连接到玫瑰茄花色苷上,显著降低玫瑰茄花色苷在热环境中的褪色率。正辛酸的酰化作用降低了玫瑰茄花色苷对DPPH·和ABTS^(+)·的清除能力,但提高了其对·OH的清除能力。酰化作用提高了玫瑰茄花色苷的热稳定性,减少其与Fe^(2+)的络合。The anthocyanins of roselle were acylated with n-octanoic acid,and the effect of acylation on antioxidant activity in vitro was explored.The results showed that n-octanoic acid was linked to roselle anthocyanins through acylation,which significantly reduced the fading rate of roselle anthocyanins in thermal environment.The acylation of n-octanoic acid reduced the scavenging ability of roselle anthocyanin to DPPH·and ABTS^(+)·,but increased its scavenging ability to·OH.Acylation improved the thermal stability of roselle anthocyanins and reduced their complexation with Fe^(2+).

关 键 词：酰基化修饰 玫瑰茄花色苷 正辛酸 热稳定性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]