提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制

doi:10.7506/spkx1002-6630-20200801-017

食品科学 ›› 2021, Vol. 42 ›› Issue (14): 16-23.doi: 10.7506/spkx1002-6630-20200801-017

提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制

赵磊，潘飞，周娜，张雅莉，郝帅，王成涛

（1.北京工商大学，食品营养与人类健康北京高精尖创新中心，北京市食品添加剂工程技术研究中心，北京 100048；2.谱尼测试集团股份有限公司，北京 100095）

发布日期:2021-07-27
基金资助:
北京市属高校高水平教师队伍建设支持计划项目（CIT&TCD201704042；IDHT20180506）； “十三五”国家重点研发计划重点专项（2018YFC1604203-2；2016YFD0400802；2016YFD0400502-02）；国家自然科学基金青年科学基金项目（31701575）

Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism

ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao

(1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; 2. Pony Testing International Group Co. Ltd., Beijing 100095, China)

Published:2021-07-27

摘要/Abstract

摘要： 选用7 种酚类化合物和有机酸（表儿茶素、咖啡酸、迷迭香酸、绿原酸、草酸、苹果酸、丁香酸），评价其在pH 3.0和5.0条件下对黑米花色苷颜色稳定性的影响，以辅色效果和热稳定性为指标筛选最佳辅色剂，并在pH 3.0条件下探究其最佳添加浓度，随后借助红外光谱、分子对接及分子动力学分析其保护作用机制。结果表明，除苹果酸外，其余6 种辅色剂均在pH 3.0和pH 5.0时对黑米花色苷具有辅色效果并能提高其热稳定性，其中在pH 3.0条件下添加迷迭香酸的效果最佳；在所添加质量浓度范围内（0.1～4.0 mg/mL），迷迭香酸质量浓度越高对黑米花色苷的辅色效果越好。当迷迭香酸质量浓度为2.0 mg/mL时对黑米花色苷的热稳定性的保护作用最好。傅里叶红外光谱、分子对接及分子动力学结果表明，迷迭香酸可通过氢键和π-π堆积相互作用力与花色苷结合，从而提高黑米花色苷的稳定性。因此，在实际应用中可通过添加迷迭香酸提高黑米花色苷的颜色稳定性。

关键词: 黑米花色苷；辅色剂；迷迭香酸；颜色稳定性；分子动力学模拟

Abstract: Seven phenolic compounds and organic acids (epicatechin, caffeic acid, rosmarinic acid, chlorogenic acid, oxalic acid, malic acid and clove acid) were evaluated in this study for their effects on the color stability of black rice anthocyanins at pH 3.0 and 5.0. The best co-pigment was selected by virtue of its co-pigmentation and thermal stabilization effects on black rice anthocyanins, and its best concentration was explored at pH 3.0. Afterwards, its underlying mechanism of action was investigated by Fourier transform infrared (FTIR) spectroscopy, molecular docking and molecular simulation. The results showed that all the co-pigments except malic acid had good co-pigmentation effect and could improve the thermal stability of black rice anthocyanins at pH 3.0 and 5.0, among which rosmarinic acid at pH 3.0 had the best effect. The co-pigmentation effect increased with increasing concentration of rosmarinic acid from 0.1 to 4.0 mg/mL. Rosmarinic acid showed the best protective effect on the thermal stability of black rice anthocyanins when used at 2.0 mg/mL. The results of FTIR spectroscopy, molecular docking, and molecular simulation revealed that rosmarinic acid could bind to anthocyanins through hydrogen bonds and π-π stacking interactions, which improved the stability of black rice anthocyanins.

Key words: black rice anthocyanins; co-pigments; rosmarinic acid; color stability; molecular dynamics simulation

中图分类号:

TS201.2

赵磊，潘飞，周娜，张雅莉，郝帅，王成涛. 提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制[J]. 食品科学, 2021, 42(14): 16-23.

ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism[J]. FOOD SCIENCE, 2021, 42(14): 16-23.

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提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制

Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism

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