关键词: 阴香, 花色苷, 稳定性, 无机盐, 物理因子

Abstract:

Anthocyanins in Cinnamoummum burmannii fruits were extracted with 90% methanol aqueous solution, separated D301 macroporous resin and purified by semi-preparative HPLC, and the effects of physical factors and mineral salts on the stability of the purified anthocyanins were investigated. Their half-degradation time in aqueous solution was 4.7 h at 100 ℃. Their retention rate was 92.702% under indoor scattered light after 40 days of storage; in contrast, that in aqueous solution at pH 1.0－6.0 was more than 90.00% after the same storage period. NaCl and FeSO4 solutions in the concentration range from 1 to 10 mmol/L displayed color-protecting and hyperchromic effects on the purified anthocyanins, respectively. CuSO4 and KCl solutions in the concentration range from 1 to 100 mmol/L accelerated their decomposition. However, 1－50 mmol/L Ca(NO3)2 as well as 1 － 10 mmol/L ZnSO4 and Mg(NO3)2 had no effect on their stability. In the presence of CaNO3, ZnSO4 or Mg(NO3)2 at higher concentrations, the purified anthocyanins were significantly accelerated to be decomposed. These results suggest a higher stability of the anthocyanins purified from Cinnamoummum burmannii fruits.

Key words: Cinnamoummum bumanni, anthocyanin, stability, mineral salts, physical factors