玫瑰茄红色素纯化鉴定及对猪肉糜的保鲜作用

Purification and Identification of Hibiscus sabdariffa L.Red Pigment and Its Preservation Effect on Minced Meat

采用AB-8大孔树脂对玫瑰茄红色素进行纯化,以吸附率和解吸率为指标,通过单因素试验对纯化工艺进行优化,利用高效液相色谱检验纯化效果,超高效液相色谱-四极杆串联飞行时间质谱仪鉴定主要成分,傅里叶变换红外光谱和X-射线衍射表征其结构,并探讨其对猪肉糜冷藏过程中的保鲜作用。结果表明:在上样浓度为175.450 mg/L、上样流速为35 r/min、上样体积为15 mL时,吸附效果最好,吸附率为98.29%;在洗脱液(乙醇)流速为30 r/min、乙醇体积为65 mL、乙醇体积分数为70%时,解吸效果最好,解吸率为90.81%。冻干后的玫瑰茄红色素色价为38.6。纯化后矢车菊-3-O-葡萄糖苷含量较纯化前明显提高,纯化产物中含有矢车菊-3-O-葡萄糖苷、飞燕草-3-O-葡萄糖苷、矢车菊-3-桑布糖苷、飞燕草-3-桑布糖苷4种色素。纯化的玫瑰茄红色素具有花色苷典型结构特征且为无定形。对猪肉糜冷藏过程中挥发性盐基氮含量、羰基价及菌落总数的升高具有抑制作用,可用于猪肉糜的保鲜。

In this paper,AB-8 macroporous resin was used to purify the red pigment of Hibiscus sabdariffa L.,and the purification process was optimized through a single-factor experiment using adsorption rate and desorption rate as evaluation indexes.The effect of purification was evaluated by high-performance liquid chromatography(HPLC),and the main components of the purified product were identified by ultraperformance liquidchromatography-quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS).The structure was characterized by Fourier transform infrared spectroscopy(FT-IR)and X-ray diffraction.The preservation effects of the purified product on minced meat during refrigerated storage were explored.The results showed the optimal adsorption conditions were 175.450 mg/L of sample concentration,35 r/min of sample flow rate,and 15 mL of sample volume,yielding an adsorption rate of 98.29%.The optimal desorption conditions were 30 r/min of speed of eluent(ethanol),65 mL of ethanol,and 70%of ethanol,yielding a desorption rate of 90.81%.The color value of the red pigment of freeze-dried Hibiscus sabdariffa L.was 38.6.After purification,the content of cyanidin-3-O-glucoside was higher.Four anthocyanins were identified in the purified product,namely cyanidin-3-O-glucoside,delphinidin 3-O-glucoside,cyanidin 3-sambubioside,and delphinidin 3-sambubioside.The purified red pigment of Hibiscus sabdariffa L.has the typical structure of anthocyanins presenting an amorphous structure.It can inhibit the increase of total volatile base nitrogen(TVB-N),carbonyl value(CV)and total colony number in the process of cold storage of minced pork,and can be used for the preservation of minced pork.