食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 276 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032762

分析与检测

改进pH示差法检测不同植物源性食品中花青素的方法

  • 谭亮 ,
  • 李玉林 ,
  • 杲秀珍 ,
  • 赵静 ,
  • 王婷 ,
  • 蒋桂娟 ,
  • 王虹蕾 ,
  • 王环
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  • (中国科学院西北高原生物研究所 青海省青藏高原特色生物资源研究重点实验室,青海 西宁,810001)
硕士,高级工程师(王环副研究员为通信作者,E-mail:wanghuan@nwipb.cas.cn)

收稿日期: 2022-06-22

  修回日期: 2022-07-13

  网络出版日期: 2022-12-02

基金资助

青海省重点实验室建设专项(2022-ZJ-Y18);中国科学院兰州区域中心自主知识课题项目(2019zl03,lz2023gl05)

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Determination of anthocyanidins in different plant origin foods by improved pH differential method

  • TAN Liang ,
  • LI Yulin ,
  • GAO Xiuzhen ,
  • ZHAO Jing ,
  • WANG Ting ,
  • JIANG Guijuan ,
  • WANG Honglei ,
  • WANG Huan
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  • (Northwest Institute of Plateau Biology,Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resource, Chinese Academy of Sciences, Xining 810001, China)

Received date: 2022-06-22

  Revised date: 2022-07-13

  Online published: 2022-12-02

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摘要

以23种含花青素的植物源性食品为研究对象,首先对pH示差法进行改进:通过液相色谱-三重四级杆串联质谱法鉴别出不同植物源性食品中花青素种类和具体化学结构,并计算出混合花青素的平均摩尔质量;通过分光光度法测得混合花青素的平均摩尔消光系数。然后对pH示差法改进前后的检测结果进行差异比较分析。结果表明,提子和蓝莓中花青素的种类最多,蓝莓和黑玉米中花青素数量最多。不同植物源性食品的混合花青素的平均摩尔质量为449.2～784.8 g/mol,平均摩尔消光系数为17 807～37 150 L/(mol·cm)。当不同植物源性食品中矢车菊素-3-O-葡萄糖苷低于所含总花青素物质的量分数的80%时,pH示差法改进前后的检测结果之间相比具有显著性差异(P<0.05)。该研究表明,对于矢车菊素-3-O-葡萄糖苷含量远低于其他花青素的植物源性食品而言,以矢车菊素-3-O-葡萄糖苷计算总花青素含量必然造成很大误差。改进后的pH示差法检测花青素的结果更准确,直接利用已确定的针对不同植物源性食品中特有混合花青素的平均摩尔质量和平均摩尔消光系数即可求得总花青素,该法可为天然食用花青素的质量控制、开发利用与加工提供数据支撑。

关键词： 植物源性食品; 花青素; pH示差法改进; 液相色谱-三重四级杆串联质谱法; 平均摩尔质量和平均摩尔消光系数

本文引用格式

谭亮 , 李玉林 , 杲秀珍 , 赵静 , 王婷 , 蒋桂娟 , 王虹蕾 , 王环 . 改进pH示差法检测不同植物源性食品中花青素的方法[J]. 食品与发酵工业, 2022 , 48(21) : 276 -285 . DOI: 10.13995/j.cnki.11-1802/ts.032762

Abstract

Twenty-three kinds of plant origin foods containing anthocyanidins were used as the research object for the determination of anthocyanidins by improved pH differential method. Firstly, the pH differential method was improved in this study. The species and chemical structures of anthocyanidins were identified by liquid chromatography-triple quadrupole tandem mass spectrometry, and the average molar mass of mixed anthocyanidins was calculated. The average molar extinction coefficient of mixed anthocyanidins was measured by spectrophotometry. Then differences in the test results between before and after improvement were analyzed. Results showed that the most varieties of anthocyanidins were detected in grape and blueberry, and the amount of anthocyanidins in blueberry and black corn was the most. The average molar mass of mixed anthocyanidins of different plant-origin foods was 449.2-784.8 g/mol and the average molar extinction coefficient was from 17 807 to 37 150 L/(mol·cm). When cyanidin-3-O-glucoside in different plant origin foods was lower than 80% of the total amount of substance fraction of anthocyanidins or no cyanidin-3-O-glucoside was contained, there were significant differences (P<0.05) between the before and after improvement of the pH differential method. This study indicated that the calculation of total anthocyanidins by cyanidin-3-O-glucoside was bound to cause a large error for the plant origin foods, in which the content of cyanidin-3-O-glucoside was much lower than that of other anthocyanidins. The test result of the determination of anthocyanidins using the improved pH differential method was more accurate and could be calculated directly by using the confirmed average molar mass and average molar extinction coefficient of specific mixed anthocyanidins in different plant origin foods. This could provide data support for quality control, development and utilization, and processing of anthocyanidins as natural food.

Key words： plant origin foods; anthocyanidins; improved pH differential method; liquid chromatography-triple quadrupole tandem mass spectrometry; average molar mass and average molar extinction coefficient

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