关键词: 黑果腺肋花楸, 花色苷, 果胶, 结合率, 稳定性

Abstract: In this study, the factors influencing the binding rate of pectin to anthocyanins from the fruits of Aronia melanocarpa were identified by ultrafiltration and centrifugation, and the optimal conditions for binding were found. The interaction between them under the optimal conditions was analyzed by high performance liquid chromatography (HPLC). The stability and antioxidant activity of anthocyanins were compared with those of its conjugate with pectin. The results showed that pH and pectin addition had a great influence on the binding efficiency. The presence of Ca2+ had a negative effect, while the addition of Mg2+ and carbohydrate had no significant effect. The optimal binding conditions were as follows: pH 3, and ratio of anthocyanins to pectin 1:2. Anthocyanins with more hydroxyl groups or glycosyl groups in L(+) configuration were more easily combined with pectin. Binding to pectin enhanced anthocyanin stability in both hot and gastrointestinal environments; however, the scavenging capacity against hydroxyl and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical cation and the Fe3+ reduction capacity of the conjugate were detectable but lower than those of anthocyanins.

Key words: Aronia melanocarpa, anthocyanins, pectin, binding rate, stability