Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins
Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins
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DOI：
10.1021/jf981271k
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发表时间：
1999-11-01
影响因子：
6.1
通讯作者：
Wrolstad, RE
中科院分区：
文献类型：
--
作者：
Giusti, MM;Rodríguez-Saona, LE;Wrolstad, RE
比较了糖基化和酰化对纯化的酰化和非酰化天竺葵苷衍生物的光谱特性、摩尔吸收率和颜色特性的影响。色素是从草莓、萝卜、红薯和部分水解的萝卜色素中获得的。采用半制备高效液相色谱法分离单个色素。测定了纯化色素的光谱和颜色（CIEL*ch）属性。对香豆酸酰化的天竺香苷-3-葡萄糖苷（pg-3-glu）和pg-3-芦丁苷-5-糖苷的摩尔吸收率分别为15 600 ~ 39 590。肉桂酸酰化的存在对光谱和颜色特性有相当大的影响，导致λ (max)的色移。糖取代也发挥了重要作用，由于糖基化的存在引起了低色移。pH为1.0时，pg-3,5-二聚苯胺和pg-3,5-三聚苯胺具有较高的色相角（bbb40度），对应色固体的黄橙色区域。丙二酸的酰化对λ (max)没有影响，对颜色特性影响不大。溶剂体系不仅影响颜料的摩尔吸收率，而且影响颜料的视觉颜色特性。
The effects of glycosylation and acylation on the spectral characteristics, molar absorptivity, and color attributes of purified acylated and non-acylated pelargonidin derivatives were compared. Pigments were obtained from strawberries, radishes, red-fleshed potatoes, and partially hydrolyzed radish pigments. Individual pigments were isolated by using semipreparative HPLC. Spectral and color (CIEL*ch) attributes of purified pigments were measured. Molar absorptivity ranged from 15 600 to 39 590 for pelargonidin-3-glucoside (pg-3-glu) and pg-3-rutinoside-5-glycoside acylated with p-coumaric acid, respectively. The presence of cinnamic acid acylation had a considerable impact on spectral and color characteristics, causing a bathochromic shift of lambda(max). Sugar substitution also played an important role, with a hypsochromic shift caused by the presence of glycosylation. Pg-3,5-diglu and pg-3,5-triglu possessed a higher hue angle (>40 degrees) than the other pg derivatives at pH 1.0, corresponding to the yellow-orange region of the color solid. Acylation with malonic acid did not affect lambda(max) and showed little effect on color characteristics. The solvent system had an effect not only on the molar absorptivity, but also on the visual color characteristic of the pigments.