绿原酸对紫薯花色苷的辅色作用研究

Studies on Copigmentation Effect of Chlorogenic Acid on Purple Sweet Potato Anthocyanins

为研究绿原酸对紫薯花色苷的辅色稳定作用,本试验采用可见吸收光谱和液质联用色谱(HPLC-MS)法研究了绿原酸不同添加浓度、pH值和温度对紫薯花色苷的最大吸收波长和最大吸光度及花色苷成分的影响,比较了绿原酸辅色前后花色苷的热稳定性。结果表明,绿原酸对紫薯花色苷产生了增色效应和红移效应,辅色效应随绿原酸浓度的增大而增强,最适辅色pH值为3.5,绿原酸辅色后紫薯花色苷的组成不变,花色苷热稳定性增强。

To study the eopigmentation of purple sweet potato anthocyanins （PSPA）with chlorogenic acid（CA）, the effect of different chlorogenic acid concentrations and pH values on the wavelength of maximum absorbance, maximum absorbance value and antheeyanins components were investigated using visible absorption spectra and HPLC-MS. Color thermal stability of purple sweet potato antheeyanins before and after chlorogenic acid application were observed. After chlorogcnic acid added,the hyperchromic effect and batheehromic effect on purple sweet potato anthocyanins presented. The copigmentation effect became stronger with the increase of added chlorogenic acid concentration. The optimum pH value for copigmentation was 3.5. After chlorogenic acid added, the compositions of purple sweet potato antheeyanins did not changed, and the thermal stability of antheeyanins was enhanced.