换锦花花色苷成分及其稳定性

Effects of physical and chemical factors on anthocyanin stability in Lycoris sprengeri

【目的】探讨换锦花Lycoris sprengeri花色苷组成成分及其理化因子对换锦花花色苷稳定性的影响。【方法】采用液质联用技术测定换锦花花色苷成分,并通过紫外分光光度法和高效液相色谱(HPLC-ADA)技术研究温度、光照、pH和金属离子浓度等理化因素对换锦花花瓣花色苷呈色变化规律的影响。【结果】(1)矢车菊素、天竺葵素和飞燕草素是换锦花花色苷主要成分。(2)温度低于30℃、避光和pH≤3.0时换锦花花色苷溶液比较稳定;高温、强光和高pH会使花色苷降解,且随着时间的延长,降解程度越大;Al^(3+)、Fe^(2+)、Cu^(2+)、Fe^(3+)均使花色苷溶液颜色发生变化,Ca^(2+)、Zn^(2+)、Mg^(2+)和K+对花色苷呈色影响不大,但金属离子浓度为0~0.01 mol·L^(-1)时对换锦花花色苷有一定的增色效应,Fe^(2+)浓度越高增色作用越明显。(3)高温、强光和pH的变化对换锦花花色苷主要成分质量分数有一定的影响。矢车菊素-3-O-葡萄糖苷质量分数随着时间、光照和温度的增加而降低,天竺葵素-3-O-葡萄糖苷则呈相反趋势,飞燕草素-3-O-葡萄糖苷在光照和温度不同条件下较稳定。随着pH增加,矢车菊素-3-O-葡萄糖苷质量分数逐渐降低,飞燕草素-3-O-葡萄糖苷逐渐增加。【结论】换锦花花色苷的主要成分是矢车菊素、天竺葵素和飞燕草素;高温、强光和高pH对花色苷有降解作用,可导致花色苷之间结构的转变。

[Objective] This study aims to investigate the composition of anthocyanins and the effects of physical and chemical factors on the stability of anthocyanins in Lycoris sprengeri. [Method] The anthocyanins in the flower were determined by liquid chromatography-mass spectrometry(LC-MS). The effects of temperature, light, pH value and metal ions on the color change of anthocyanins in L. sprengeri were studied by ultraviolet spectrophotometry and HPLC-ADA. [Result](1) Cyanidin, pelargonidin and delphindin were the main components of anthocyanins in L. sprengeri.(2) The anthocyanin solution was stable when temperature was lower than 30 ℃, dark and pH value ≤ 3.0. High temperature, strong light and high pH value could degrade anthocyanins, and the degradation degree increased with time. Al^(3+), Fe^(2+), Cu^(2+) and Fe^(3+) all changed the color of anthocyanin solution, and Ca^(2+), Zn^(2+), Mg^(2+) and K+ had little effect on the color of anthocyanins, but the metal ion concentration of 0-0.01 mol·L^(-1) had a certain effect on the color of anthocyanins. Hyperchromiceffect of Fe^(2+) was more obvious when Fe^(2+) concentration increased.(3) High temperature, strong light and p H value had some effects on the concentration of anthocyanins. The concentration of cyanidin 3-O-glucoside decreased with the increase of time, light and temperature, while that of pelargonidin-3-O-glucoside showed the opposite trend. Delphinidin-3-O-glucoside was stable under different light and temperature conditions. With the increase of p H value, the mass concentration of cyanidin-3-O-glucoside decreased gradually, while delphinidin-3-O-glucoside increased gradually. [Conclusion] The main components of anthocyanins in L. sprengeri are cyanidin, pelargonidin and delphinidin. High temperature, strong light and high p H value can degrade anthocyanins, which can lead to their structural transformation.