红毛丹果皮花色素苷鉴定及其稳定性分析  

Identification and stability analysis of anthocyanins from rambutan pericarp

作　　者：李奕星[1] 陈娇[1] 李芬芳[1] 洪克前[2] 袁德保[1] LI Yixing;CHEN Jiao;LI Fenfang;HONG Keqian;YUAN Debao(Hainan Key Laboratory of Banana Genetic Improvement,Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,Hainan,China;Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products of Hainan Province,South Subtropical Crops Research Institutes,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524088,Guangdong,China)

机构地区：[1]中国热带农业科学院海口实验站海南省香蕉遗传改良重点实验室,海南海口571101 [2]中国热带农业科学院南亚热带作物研究所海南省热带园艺产品采后生理与技术重点实验室,广东湛江524088

出　　处：《经济林研究》2022年第3期200-207,共8页Non-wood Forest Research

基　　金：海南省自然科学基金项目(322MS109);海南省科技专项(ZDYF2019208)。

摘　　要：【目的】研究红毛丹果皮花色素苷的组成成分及稳定性,为防止或减轻红毛丹果皮褐变提供理论参考依据。【方法】以‘保研-7号’红毛丹果皮为试材,采用高效液相色谱-二极管阵列检测-电喷雾电离质谱(HPLC-DAD-ESI-MS)方法分析红毛丹果皮花色素苷的组成成分,并通过紫外-可见光光谱扫描检测确定红毛丹果皮花色素苷的最大吸收波长及其质量分数,分析温度、光照、食品添加剂、缓冲液的pH值、氧化剂和还原剂对红毛丹果皮花色素苷稳定性的影响情况。【结果】红毛丹果皮中花色苷的组成成分非常丰富且种类多,其主要苷元为矢车菊素、飞燕草素,其连接的糖主要为葡萄糖和芸香糖;红毛丹果皮花色素苷的紫外最大吸收波长为535 nm,果皮花色素苷的质量分数为0.119 mg·g^(-1);红毛丹果皮花色素苷的稳定性差;高温会使花色素苷降解,且随着保存时间的延长,其降解程度越大,低温更利于其保存;避光可以抑制其降解,保存于日光灯下的降解速度次之,而保存于自然光条件下其稳定性最差;添加5%的柠檬酸可以维持其稳定性;其保存率随着缓冲液pH值的升高而下降,酸性条件下其稳定性好;其对氧化剂和还原剂的耐受性均差。【结论】红毛丹果皮中花色素苷的主要苷元为矢车菊素与飞燕草素,连接的糖主要为葡萄糖和芸香糖。为了保证红毛丹果皮花色素苷的稳定性,应尽量在低温、避光、酸性环境中保存,尽量避免其与碱性试剂、氧化剂、还原剂的接触。【Objective】The components and the stability of the anthocyanins in rambutan pericarp were determined to provide a theoretical reference for preventing or reducing browning of rambutan pericarp.【Method】Taking ‘Baoyan-7’rambutan pericarp as test material, the anthocyanins in rambutan pericarp were analyzed by using a high performance liquid chromatography array detection-electrospray ionization tandem mass spectrometry(HPLC-DAD-ESI-MS). The maximum absorption wavelength, the mass fraction of anthocyanins in rambutan pericarp were determined by UVvisible spectroscopy technique. The effects of temperature, light, food additives, pH, oxidant and reducing agent on the stability of anthocyanins in pericarp were studied.【Result】The component and composition of anthocyanins in rambutan pericarp was rich, in which, the main aglycones were cyanidin and delphinidin, and the linked sugars were glucose and rutinose. The maximum ultraviolet absorption wavelength of anthocyanin extract from rambutan peel was 535nm, and the mass fraction was 0.119 mg/g. The stability of anthocyanins was very poor. High temperature could degrade anthocyanins, and the degradation increased with time. It was more stable under low temperature. The extract of anthocyanins was stable without light, following by fluorescent light and natural light. Adding 5% citric acid was conductive to the stability. The preserve rate of anthocyanins showed an upward trend with the increase of pH value. Under acidic conditions, degradation was inhibited. The tolerance of oxidant and reducing agent was not good.【Conclusion】The main anthocyanins in rambutan pericarp were cyanidin and delphinidin, while rutin and grape glycoside were the main anthocyanins. In order to guarantee the quality of anthocyanins in rambutan pericarp, it should be kept in low temperature, dark, acid condition, and avoiding contact with alkaline reagents, oxidants, reducing agents.

关 键 词：红毛丹 花色素苷 鉴定 理化因素 稳定性 

分 类 号：S609.2[农业科学—园艺学]