食品科学 ›› 2018, Vol. 39 ›› Issue (12): 73-78.doi: 10.7506/spkx1002-6630-201812012

• 食品化学 • 上一篇    下一篇

黑豆皮中花青素与铁离子的相互作用

谢岩黎,王威,朱晓路   

  1. (河南工业大学粮油食品学院,河南省粮油食品安全检测重点实验室,河南?郑州 450001)
  • 出版日期:2018-06-25 发布日期:2018-06-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400203); 河南省谷物资源转化与利用省级重点实验室资助课题(PL2017009)

Interaction between Iron and Anthocyanin Extracted from Black Bean Coats

XIE Yanli, WANG Wei, ZHU Xiaolu   

  1. (Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2018-06-25 Published:2018-06-15

摘要: 通过紫外-可见光谱、荧光光谱研究黑豆皮中花青素提取液与铁离子在不同pH值条件下的相互作用机制,并对花青素提取液对二价铁离子稳定性和三价铁离子溶解度的影响进行研究。结果表明:铁离子的引入改变了花青素的紫外-可见吸收光谱;荧光光谱表明铁离子对花青素具有荧光淬灭作用;且花青素提取液对二价铁离子有很好的抗氧化作用,对三价铁离子有良好的增溶效果。

关键词: 花青素, 铁离子, 相互作用, 稳定性, 溶解度

Abstract: In this research, the interaction between anthocyanin extracted from black bean coats and iron ions [Fe(II) and Fe(III)] was investigated by UV-visible absorption and fluorescence quenching spectrocopy. The effects of anthocyanin extract on the stability and solubility of iron ion were studied. The presence of iron ions changed the UV-visible absorption spectra of anthocyanins at the experimental pH values. Fluorescence quenching spectra showed the complexes formed between anthocyanins and iron ions. Anthocyanins were capable of protecting Fe(II) from being oxidized and improving the solubility of Fe(III).

Key words: anthocyanin, iron ion, interaction, stability, solubility

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