Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits
Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits
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红树莓果实花青素3-葡萄糖苷和花青素3-槐花苷辅助色素的比较分析
DOI：
10.1016/j.foodchem.2009.11.031
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发表时间：
2010-06-15
期刊：
影响因子：
8.8
通讯作者：
Hu, Xiaosong
中科院分区：
文献类型：
--
作者：
Sun, Jianxia;Cao, Xiamin;Hu, Xiaosong
以红树莓提取物中的矢车菊素3-葡萄糖苷（Cy 3-glu）和矢车菊素3-槐糖苷（Cy 3-soph）为色素，以5种酚酸为辅助色素。利用紫外可见分光光度计分析了pH值、温度、花色苷和辅色素的结构以及花色苷与辅色素的摩尔比对共色素效果的影响。用Δ H-0、Δ G（0）和Δ S-0值对反应进行了定性定义。在pH 4左右观察到Cy 3-glu和Cy 3-soph与阿魏酸的最大共色素效应。芥子酸和阿魏酸具有较强的共色素效应，在花青素苷/共色素摩尔比为1：100时，观察到最强的即时共色素效应。较低的温度有利于共着色反应。此外，计算的热力学数据表明，对于相同的花青素苷，在pH 4.0下的共色素化反应比在pH 3.2下更有利，并且在相同的pH下，Cy 3-glu比Cy 3-soph更有利。
Cyanidin 3-glucoside (Cy 3-glu) and cyanidin 3-sophoroside (Cy 3-soph) from red raspberry extracts were selected as pigments, and five phenolic acids as copigments. The influences of pH, temperature, structure of anthocyanins and copigments, and molar ratio of anthocyanins to copigments on the copigmentation effect were analyzed with a UV-Visible spectrophotometer. The reaction was thermodynamically defined in terms of Delta H-0, Delta G(0) and Delta S-0 values.The maximum copigmentation effect for Cy 3-glu and Cy 3-soph with ferulic acid was observed around pH 4. Sinapic acid and ferulic acid had stronger copigmentation effect than the other three phenolic acids investigated, The strongest immediate copigmentation was observed at an anthocyanin/copigment molar ratio of 1: 100. Lower temperatures favoured the copigmentation reaction. Moreover, the calculated thermodynamic data indicated that the copigmentation reaction was more favourable at pH 4.0 than at pH 3.2 for the same anthocyanin, and more favourable for Cy 3-glu than for Cy 3-soph at the same pH. (C) 2009 Elsevier Ltd. All rights reserved.