pH对蓝莓果化学组分影响研究

Effect of pH on chemical composition of blueberry fruit

本实验以蓝莓果为原材料,采用GC-MS柱前衍生化法对蓝莓果提取液中的化学组分进行动态监控,并探究p H3.0~9.0对其的影响。结果表明:蓝莓果提取液中共鉴定出39种化合物,包括糖类、酸类、醇类、酯类和酮类五大类,其中糖类、酸类和酯类化合物总含量随着p H由酸性变为碱性呈减少的趋势,而醇类化合物的总含量和肌醇单酮含量呈增多的趋势,并且发现在p H7.0~9.0产生了新物质阿拉伯呱喃糖,其含量随p H升高逐渐增大;通过对蓝莓果提取物中含量较高的糖类化合物和酸类化合物进行动态监控,发现酸类化合物随着p H由酸性到碱性含量呈减少的趋势,而葡萄糖和阿拉伯呱喃糖随着p H的增大含量呈增多的趋势。实验结果对于蓝莓资源受p H影响的深加工技术提供一定的理论依据。

In this experiment, blueberry was used as experimental material. Dynamic monitoring of the chemical group in blueberry fruit extract was implemented by GC-MS pre-column derivatization method and the effect of pH （3.0N9.0）on the chemical composition of blueberry were investigated.The experimental results were as follows ：39 compounds in blueberry fruil extraction were identified,including sugars, acids, alcohols, esters and ketones five categories.The total content of sugars, acids and esters showed a decreasing trend with pH from acid to alkaline, but the total content of alcohols and inosose showed a increasing trend.Moreover,we found a new material namely arabinopyranose which was gradually decreasing with the increase of pH in pH7.0-9.0.By dynamic monitoring the high content of saccharides and acid compounds of blueberry extract,we found that saccharides with the pH from acidic to alkaline,while glucose and arabinopyranose showed a increasing trend with the pH increase.The experimental results provide a theoretical basis for the deep processing technology of blueberry resources affected by pH.