摘要
研究咖啡酸对紫玉米花色苷溶液的吸收光谱、颜色和花色苷组分的影响。结果表明,添加咖啡酸后,花色苷溶液的颜色加深,最大吸收峰发生蓝移,这表明咖啡酸对紫玉米花色苷具有辅色效应。热稳定性实验结果表明,添加咖啡酸能抑制花色苷因热褪色的速率,而增加花色苷褪色反应的半衰期和活化能。经高效液相色谱/电喷雾质谱联用技术检测结果表明,咖啡酸对紫玉米花色苷的辅色作用是通过咖啡酸与不同的花色苷发生加成形成矢车菊素-3-葡萄糖苷-乙烯基儿茶酚、天竺葵素-3-葡萄糖苷-乙烯基儿茶酚和芍药素-3-葡萄糖苷-乙烯基儿茶酚等花色苷衍生物而实现的。
The effect of caffeic acid on absorption spectrum, color and composition of anthocyanins extracted from purple corn cobs were investigated. Results showed that caffeic acid resulted in the increase of color intensity and the blue-shift of maximum absorption peak of anthocyanin solution. This suggests the color enhancing effect of caffeic acid on anthocyanins. Thermal stability experiments also exhibited that caffeic acid could inhibit the fading rate of anthocyanins, and increase their half-life and activation energy. High performance liquid chromatography-electrospray ionization mass spectrometry （HPLC/ESI-MS） analysis results demonstrate that the color enhancing effect of anthocyanins is achieved via the production of cyanidin-3-glucosede- vinylcatechol, pelargonidin-3-glucosede-vinylcatechol and peonidin-3-glucosede-vinylcatechol as a result of addition reaction between cafeic acid and anthocyanins.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期58-62,共5页
Food Science
基金
国家大学生创新性实验计划项目(GJ0822)
江苏省教育厅普通高校研究生创新计划项目(CX07B-180z)
关键词
紫玉米
花色苷
咖啡酸
辅色作用
purple corn
anthocyanin
caffeic acid
color enhancing effect
