食品科学 ›› 2019, Vol. 40 ›› Issue (7): 88-94.doi: 10.7506/spkx1002-6630-20180110-126

• 基础研究 • 上一篇    下一篇

紫薯花色苷在贮藏过程中的降解特性

江 甜,李 佳,杨 宁,何 毅,祝振洲,李书艺,杨新笋,何静仁   

  1. 1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.湖北省农业科学院粮食作物研究所,湖北 武汉 430064
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    湖北省科技支撑计划项目(2015BHE015);国际科技合作与交流专项(2014DFG32310);国家自然科学基金面上项目(31371727);湖北省自然科学基金项目(2017CFB309;2014CFB891)

Degradation Characteristics of Anthocyanins from Purple Sweet Potato during Storage

JIANG Tian, LI Jia, YANG Ning, HE Yi, ZHU Zhenzhou, LI Shuyi, YANG Xinsun, HE Jingren   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 本研究通过高效液相色谱-串联质谱(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)法分析鉴定‘鄂薯12号’紫薯的花色苷成分,采用pH示差法和HPLC法研究该紫薯花色苷提取液在4、20、35 ℃贮藏98 d期间总花色苷和各单体花色苷的变化规律,并在此基础上研究了花色苷的降解动力学以及褐变指数和聚合物颜色指数。结果表明:从‘鄂薯12号’紫薯提取物中鉴定出13 种花色苷,主要为矢车菊素-3-槐糖苷-5-葡糖苷和芍药素-3-槐糖苷-5-葡糖苷与对羟基苯甲酸、阿魏酸或咖啡酸形成的酰基化花色苷;贮藏期间总花色苷和各单体花色苷的含量呈下降趋势,花色苷的降解符合一级动力学模型;4、20 ℃和35 ℃贮藏条件下总花色苷半衰期分别为228.8、48.1 d和32.6 d;在相同糖苷配体情况下,矢车菊素类花色苷的半衰期要短于芍药素;在相同花色素配体情况下,酰基化花色苷的半衰期要长于未酰基化花色苷,且二酰化花色苷的半衰期长于单酰化花色苷;褐变指数和聚合物颜色指数随贮藏时间的延长和贮藏温度的升高而增大,并且聚合物颜色指数与花色苷含量之间呈指数关系。

关键词: 紫薯, 花色苷, 贮藏稳定性, 降解特性, 褐变指数, 聚合物颜色指数

Abstract: In this study, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to identify anthocyanins in tubers of the purple sweet potato cultivar ‘Eshu 12’. Changes in the contents of total and monomeric anthocyanins in purple sweet potato extract over 98 days of storage at 4, 20 and 35 ℃ were determined using the pH-differential method and HPLC. Additionally, the degradation kinetics of anthocyanins, and as well as the browning index and polymeric color index was investigated. Thirteen anthocyanins were identified majorinly including cyanidin and peonidin 3-sophoroside-5-glucosides acylated with p-hydroxybenzoic acid, ferulic acid, or caffeic acid. The contents of total and monomeric anthocyanins progressively decreased during storage, following first-order reaction kinetics. The half-life time of total anthocyanins were 228.8, 48.1 and 32.6 d at 4, 20 and 35 ℃, respectively. Moreover, the half-life of cyanidin glycosides was shorter than that of peonidin counterparts. The half-life of acylated anthocyanins was longer than that of non-acylated counterparts, and the half-life of diacyl anthocyanins was longer than that of monoacyl ones. Furthermore, the browning index and polymeric color index increased storage time and temperature. Our results suggested a strong negative exponential correlation between anthocyanin content and polymeric color index in purple sweet potatoas.

Key words: purple sweet potato, anthocyanins, storage stability, degradation characteristics, browning index, polymeric color index

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