黑豆皮中花青素与铁离子相互作用的研究

摘要/Abstract

摘要： pH 1.0的60%酸性乙醇溶液并辅助超声对黑豆皮进行花青素的提取，液相-质谱联用定性、定量分析提取液中花青素，通过紫外-可见吸收光谱、荧光光谱探究花青素粗提液与铁离子在不同pH条件下的相互作用机制，通过紫外分光光度计测定铁含量的方法进行表征花青素粗提液对铁离子稳定性和溶解度的影响。结果表明：黑豆皮中花青素含量为6.965 mg/g，液质色谱出现m/z为449.3的离子峰和287.12的离子碎片，鉴定该物质花青素为矢车菊素-3-葡萄糖苷；紫外-可见光谱表明铁离子改变了花青素的羟基结构，荧光光谱表明花青素与铁离子[Fe(II)][Fe(III)]发生相互作用形成了复合物，花青素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, 分光光度法

Abstract: By using the 60% acidic ethanol solution at pH 1.0, the anthocyanin was extracted from black bean coats under assist of ultrasonic. Qualitative and quantitative analysis of anthocyanins in extraction solution by high performance liquid chromatography-mass spectrometry. In this issue, the interaction between anthocyanin extracted from black bean coats and iron ions [Fe (II) and Fe (III)] was investigated by UV-Visible absorption spectra and Fluorescence quenching spectra.The stability and solubility of iron ion is characterized by UV- spectrophotometry to determine iron content. It was shown that The content of anthocyanin determined by liquid chromatography was 6.965 mg/g, and mass spectrum appeared m/z 449.3 ion peak and 287.12 ion fragment which identified the purity was cyanidin-3-glucoside. The presence of iron ions changed the UV-Visible absorption spectra of anthocyanins for different degrees at experimental pH values, indicating the transformation of hydroxyl structure of anthocyanins. Fluorescence quenching spectra showed the complexes forming between anthocyanins and iron ions, Anthocyanins has the ability of protecting Fe(II) from being oxidized and improving the solubility of Fe(III).

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

中图分类号:

TS20

谢岩黎王威朱晓路. 黑豆皮中花青素与铁离子相互作用的研究[J]. 食品科学, 0, (): 0-0.

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