Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin
Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin
复制标题
热、超声波和微波处理对飞燕草素和矮牵牛素的稳定性和抗氧化活性的影响。
DOI：
10.1111/jfbc.12818
复制
发表时间：
2019
影响因子：
4
通讯作者：
Deng Zeyuan
中科院分区：
文献类型：
--
作者：
Wang Furong;Li Hongyan;Qin Yan;Mao Yu;Zhang Bing;Deng Zeyuan
研究了常规加热、超声波和微波处理对花色素标准品（飞燕草色素和矮牵牛色素）稳定性和抗氧化活性的影响。处理过程中飞燕草素和矮牵牛素的抗氧化活性显著降低，表明降解产物的抗氧化活性低于花青素。此外，飞燕草素和矮牵牛素的降解符合一级反应动力学。动力学参数表明，飞燕草素比矮牵牛素更稳定。微波处理导致最快的降解，其次是常规加热和超声波处理。此外，经HPLC-Q-TOF-MS分析，三种处理后的飞燕草素降解产物均为间苯三甲醛、飞燕草素查尔酮和3，4，5-三羟基苯甲酸。矮牵牛素裂解为间苯三甲醛、矮牵牛素查耳酮和3-甲氧基-4，5-二羟基苯甲酸。实际应用：花色苷具有很强的抗氧化活性，广泛分布于植物中。花色苷的稳定性影响其抗氧化活性和生物利用度。当花青素被降解时，它们的抗氧化活性也相应地发生变化。因此，研究花色苷的结构、稳定性和抗氧化活性具有重要意义。本文探讨了飞燕草素和矮牵牛素的结构和热解途径，为花色苷在食品加工和生产中的利用和保存提供了基础数据。
The effects of conventional heating, ultrasonic, and microwave treatments on the stability and antioxidant activities of anthocyanidin standards (delphinidin and petunidin) were studied. The antioxidant activities of delphinidin and petunidin significantly decreased during the treatments, which suggested that the antioxidant activities of the degradation products were lower than that of anthocyanidin. In addition, the degradation of delphinidin and petunidin followed first-order reaction kinetics. The kinetic parameters indicated that delphinidin was more stable than petunidin. The microwave treatment led to the fastest degradation, followed by the conventional heating and ultrasonic treatments. Moreover, three types of degradation products of delphinidin were found by HPLC-Q-TOF-MS after all three treatments, and they were phloroglucinaldehyde, delphinidin chalcone, and 3,4,5-trihydroxybenzoic acid. Petunidin was broken into phloroglucinaldehyde, petunidin chalcone, and 3-methoxy-4,5- dihydroxybenzoic acid. PRACTICAL APPLICATIONS: Anthocyanins with great antioxidant activity are widely distributed in plants. The stability of the anthocyanin affects its antioxidant activity and bioavailability. When anthocyanins are degraded, their antioxidant activities change accordingly. Therefore, it is crucial to study the structure, stability, and antioxidant activity of anthocyanins. This paper explores the structures and pyrolysis pathways of delphinidin and petunidin and provides basic data for the utilization and preservation of anthocyanins during food processing and production.