ANTHOCYANIN INTRAMOLECULAR COPIGMENT EFFECT
ANTHOCYANIN INTRAMOLECULAR COPIGMENT EFFECT
复制标题
DOI：
10.1016/s0031-9422(00)90792-1
复制
发表时间：
1993-09-01
期刊：
影响因子：
3.8
通讯作者：
BROUILLARD, R
中科院分区：
文献类型：
--
作者：
DANGLES, O;SAITO, N;BROUILLARD, R
从 Pharbitis nil 的红紫色品种中提取出五种结构一致的花青素，研究了它们在微酸性水溶液和 25 度条件下的色素沉着特性。它们都具有相同的糖苷配基（天竺葵素）和相同的糖基部分（糖苷配基的 C-3 处的槐糖基和 C-5 处的葡萄糖基）。参考化合物未酰化，而两个成员是单咖啡酰化的，该系列中的第四个和第五个分别是二咖啡酰化和三咖啡酰化。结果表明，槐基基团的咖啡酰化对天竺葵素的某些性质具有深远的影响，例如它降低了天竺葵素水合步骤的速率和程度。我们的动力学和平衡数据强烈表明天竺葵素发色团和咖啡基（充当间隔基的糖基单元）之间存在相互作用。这凸显了过去十年发现的复杂花青素中糖基残基的功能。
Five structurally coherent anthocyanins, extracted from red-purple cultivars of Pharbitis nil, have been investigated for their pigmentation properties in slightly acidic aqueous solution and at 25-degrees. They all possess the same aglycone (pelargonidin) and the same glycosyl moieties (sophorosyl at C-3 and glucosyl at C-5 of the aglycone). The reference compound is not acylated, while two members are monocaffeylated, the fourth and the fifth in the series being di- and tricaffeylated, respectively. It is shown that caffeylation of the sophorosyl group has a profound effect on some properties of pelargonidin, e.g. it reduces both the rate and the extent of the pelargonidin hydration step. Our kinetic and equilibrium data strongly suggest the existence of an interaction taking place between the pelargonidin chromophore and the caffeyl group(s), the glycosyl unit playing the role of a spacer. This highlights the function of glycosyl residues in the complex anthocyanins found during the past decade.