“法兰地”草莓果实中花色素苷的组成及稳定性

Components and stabilities of anthocyanins from “Falandi”strawberry fruits

运用液质联用仪（HPLC-MS）和高效液相色谱仪（HPLC-DAD）对“法兰地”草莓果实中的花色素苷的种类进行鉴定,并进一步对纯化后的“法兰地”草莓果实花色素苷的稳定性进行研究.结果表明草莓果实中主要的花色素苷是矢车菊素-3-葡萄糖苷、天竺葵素G3G葡萄糖苷、天竺葵素G3G芸香糖苷和天竺葵素G丙二酰葡萄糖苷.草莓果实花色素苷对高温敏感,当贮藏温度高于40℃时,其降解速率迅速增加.不同光质条件下草莓果实花色素苷所表现的稳定性有所不同,其中,在红光条件下草莓果实花色素苷最稳定,其次是黄光和绿光,白光条件下稳定性最差.草莓果实花色素苷在pH1.0-6.0能保持稳定.添加5%的单糖或有机酸对草莓果实花色素苷的稳定性无显著影响,添加10%的单糖或有机酸在一定程度上降低草莓果实花色素苷的稳定性.

The anthocyanins from 'Falandi'strawberry fruits were identified by liquid chromatography-mass spectrometry(HPLC-MS)and high performance liquid chromatography(HPLC-DAD).The stabilities of purified anthocyanins in'Falandi'strawberry fruits were studied.The results showed that there were four main anthocyanins including cyanidin-3-glueoside,pelargonidin-3-glueoside,pelargonidin-3-rutinoside and pelargonidin-3-(malonyl)-glueoside in'Falandi'strawberry fruits.Anthocyanins from strawberry fruits had poor stability under the high temperature and lighting conditions.When the temperature was above 40 ℃,the degradation rate of anthocyanin increased.The stability of anthocynains was different under different light quality.Most anthocynains in'Falandi'strawberry fruits were stable under the red light,following by the yellow light and green light.The stability of'Falandi'strawberry fruits was the worst under the white light.The anthocynains in strawberry fruits were stable at pH ranging from 1.0to 6.0.Adding 5% simple sugars or organic acid had no significant effect on the stability of the anthocynains in strawberry fruits.Adding 10%simple sugars or organic acid decreased the stability of anthocynains to some extent.