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食品与发酵工业  2021, Vol. 47 Issue (16): 84-89    DOI: 10.13995/j.cnki.11-1802/ts.026957
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
越橘花色苷的酰化修饰及其稳定性改善研究
洪森辉1,2, 黄冰晴1,2, 张晶怡1,2, 费鹏1,2*
1(闽南师范大学 生物科学技术学院,福建 漳州,363000)
2(闽南师范大学 闽台特色园林植物福建省高校重点实验室,福建 漳州,363000)
Improvement the stability of the bilberry anthocyanins through acylating modification
HONG Senhui1,2, HUANG Bingqing1,2, ZHANG Jingyi1,2, FEI Peng1,2*
1(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China)
2(Fujian University Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, Minnan Normal University, Zhangzhou 363000, China)
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摘要 为了解决花色苷在应用过程中易分解褪色的问题,该文通过酶催化法将3,4-二羟基苯甲酸及没食子酸接枝到越橘花色苷上,以提高其颜色稳定性和抗氧化活性。酰化反应后,3,4-二羟基苯甲酸酰化花色苷和没食子酸酰化花色苷的酰化度分别达到4.65%和4.53%。傅里叶变换红外光谱、紫外-可见光谱分析结果表明,3,4-二羟基苯甲酸及没食子酸通过酰化反应接枝到越橘花色苷分子的糖基上。体外抗氧化实验结果表明,相较于天然越橘花色苷,酰化花色苷的DPPH自由基清除率和β-胡萝卜素漂白抑制率更高。另外,酰化花色苷的稳定性显著高于天然越橘花色苷,这将极大地增强花色苷在食品智能包装中的应用。
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洪森辉
黄冰晴
张晶怡
费鹏
关键词:  花色苷  酰化  稳定性  抗氧化活性  酚酸    
Abstract: In order to improve the stability of anthocyanins during the application, 3, 4-dihydroxybenzoic acid and gallic acid were grafted onto bilberry anthocyanins by enzyme catalysis in this study. After modification, the acylation degrees of 3,4-dihydroxybenzoate acylated anthocyanins and gallate acylated anthocyanins reached 4.65% and 4.53%, respectively. Fourier transform infrared spectrometer and UV-visible spectroscopy results showed that 3,4-dihydroxybenzoic acid and gallic acid were grafted onto the glycosyl of bilberry anthocyanins by acylation reaction. Compared with native bilberry anthocyanins, the DPPH radical scavenging rate of acylated anthocyanins and the inhibition rate of β-carotene bleaching were significantly higher in vitro. In addition, the stability of acylated anthocyanins is also significantly higher than that of natural blueberry anthocyanins, which will greatly enhance the application of anthocyanins in food intelligent packaging.
Key words:  anthocyanin    acylation    stability    enzymic method    phenolic acid
收稿日期:  2021-02-02      修回日期:  2021-04-15                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 福建省自然科学基金青年项目(2019J05109);福建省教育厅中青年教师教育科研项目(JAT200334)
作者简介:  学士,实验师(费鹏讲师为通讯作者,E-mail:feipenggood@126.com)
引用本文:    
洪森辉,黄冰晴,张晶怡,等. 越橘花色苷的酰化修饰及其稳定性改善研究[J]. 食品与发酵工业, 2021, 47(16): 84-89.
HONG Senhui,HUANG Bingqing,ZHANG Jingyi,et al. Improvement the stability of the bilberry anthocyanins through acylating modification[J]. Food and Fermentation Industries, 2021, 47(16): 84-89.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026957  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/84
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