摘要
随着人们对食品中合成添加物中潜在的健康意识的提高,水果和蔬菜中天然提取物在食品工业中的应用受到了广泛关注。本文通过高效液相色谱-电喷雾离子化串联质谱联用技术(HPLC-ESI-MS/MS)对几种提取物中的主要花色苷成分进行了成分鉴定。通过对比相关文献结果,推测出葡萄皮花色苷的主要成分为:飞燕草-3-半乳糖苷、矢车菊-3-葡萄糖苷、矮牵牛-3-葡萄糖苷、芍药素-3-葡萄糖苷、锦葵素-3-葡萄糖苷、飞燕草素-3-葡萄糖苷;黑米花色苷的主要成分为:矢车菊素-3-葡萄糖苷、矮牵牛素-3-葡萄糖苷、飞燕草素-3-葡萄糖苷;紫甘薯花色苷中主要检测出了:芍药素-3-咖啡酰-对羟基苯甲酰槐糖苷-5-葡萄糖苷、芍药素-3-咖啡酰-阿魏酰槐糖苷-5-葡萄糖苷。通过研究不同提取物中的花色苷成分,为其在食品中的应用提供理论数据。
With increasing public awareness of the potential health issues associated with synthetic food color additives,the food industry has become particularly interested in replacing these additives with natural alternatives,including fruit and vegetable extracts. The paper used HPLC-ESI-MS/ MS method to identify the main component of the anthocyanin of several extracts. By comparing the results of the relevant literature,there are six kinds of anthocyanin in the grape skin extract,which are Delphinidin-3-galactoside,Cyanidin-3-glucoside;Petunidin-3-glucoside,Peonidin-3-glucoside,Malvidin-3-glucoside and Delphinidin-3-glucoside. Black rice anthocyanins mainly composed of Cyanidin-3-glucoside,Petunidin-3-glucoside and Delphinidin-3-glucoside. The major anthocyanins in PSPC were Peonidin-3-caffeoyl-phydroxybenzoylsophoroside-5-glucoside and Peonidin-3-caffeoylferuloylsophoroside-5-glucoside. By studying the anthocyanin composition of different extracts,the study provides the theoretical data in food applications.
出处
《中国食品添加剂》
CAS
北大核心
2016年第7期181-186,共6页
China Food Additives
基金
国家科技支撑计划项目:食用色素制备关键技术研究及产业化
课题编号:2011BAD23B02
