南果梨花色苷结构鉴定及稳定性研究

Research of Structure and Stability about Nanguo Pear Anthocyanidin

利用高效液相色谱与二极管阵列检测器/电喷雾质谱联用技术分析研究了不同成熟期南果梨花色苷结构差异性,并对南果梨花色苷进行酰化处理、辅色处理等稳定性研究。结果表明:南果梨提取成分中含有7类花色苷,结构差异性主要表现为种子白色期的矢车菊色素-3-半乳糖苷、牵牛花色素-3-葡萄糖苷和天竺葵色素-3-葡萄糖苷3种花色苷转变为种子褐色期的矢车菊色素-3-乙酰半乳糖苷、牵牛花色素-3,5-二葡萄糖苷和天竺葵色素-3,5-二葡萄糖苷;影响南果梨花色苷稳定性顺序为:单宁>芦丁>肉桂酸>阿魏酸,最佳方案为:1.5g/L芦丁、0.1g/L单宁、1.5g/L肉桂酸和0.5g/L阿魏酸,在60℃、10h的条件下,花色苷相对含量较对照组提高77.8%。

By using HPLC-DAD-ESI-MS to analysis the structure differentia between different growth period,and analyzed its stability by acylation and auxiliary method.The results showed that Nanguo pear extracting ingredients included seven kinds of variety anthocyanins,cyanindin-3-galactoside,petunidin-3-glucoside and pelargonidin-3-glucoside in white seed period transform into cyanindin-3-acetyl galactoside,petunidin-3,5-two glucosides and pelargonidin-3,5-two glucosides in brown seed period showed the structure differences;Order of affecting Nanguo pear anthocyanins stability factors was：TanninRutinCinnamic acidFerulic acid,the preferred plan was：1.5 g/L Rutin,0.1 g/L Tannin,1.5 g/L Cinnamic acid and 0.5 g/L Ferulic acid,under 60℃,10 h,anthocyanins relative content raised 77.8% as highly as control group.