Anthocyanin composition in black, blue, pink, purple, and red cereal grains
Anthocyanin composition in black, blue, pink, purple, and red cereal grains
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DOI：
10.1021/jf0606609
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发表时间：
2006-06-28
影响因子：
6.1
通讯作者：
Rabalski, Iwona
中科院分区：
文献类型：
--
作者：
Abdel-Aal, El-Sayed M.;Young, J. Christopher;Rabalski, Iwona
从各种各样的食用和观赏的黑色，蓝色，粉红色，紫色，红色，和白色小麦，大麦，玉米，水稻和野生稻的花青素色素进行了鉴定和定量，以评估其作为天然着色剂或功能性食品成分的潜力。总花色素苷含量变化显著，范围为7-3276 μ g/g。一些谷物，如红米和黑米，含有有限数量的色素，而其他谷物，如蓝色，粉红色，紫色和红色玉米，具有复杂的花青素谱。在观察到的42种花青素化合物中，有9种通过与真实标准品的光谱和色谱特性进行比较来表征。其余化合物的光谱性质和电喷雾电离质谱的基础上，初步确定。在黑米、红米、蓝玉米、紫玉米和红玉米中含量最高的花色苷是矢车菊素3-葡萄糖苷，在粉玉米中含量最高的是天竺葵素3-葡萄糖苷，在蓝小麦中含量最高的是飞燕草素3-葡萄糖苷。
Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn, rice, and wild rice were identified and quantified to evaluate their potential as natural colorants or functional food ingredients. The total anthocyanin contents varied significantly and exhibited a range of 7-3276 mu g/g. Some grains, such as red rice and black rice, contained a limited number of pigments, whereas others, such as blue, pink, purple, and red corns, had complex anthocyanin profiles. Of the 42 anthocyanin compounds observed, 9 were characterized by comparison of the spectroscopic and chromatographic properties with those of authentic standards. The remaining compounds were tentatively identified on the basis of spectroscopic properties and electrospray ionization mass spectra. The most abundant anthocyanins were cyanidin 3-glucoside in black and red rices and in blue, purple, and red corns, pelargonidin 3-glucoside in pink corn, and delphinidin 3-glucoside in blue wheat.