Nielsen Inge Lise F, Haren Gitte Ravn, Magnussen Eva Loftin, Dragsted Lars O, Rasmussen Salka E
Institute of Food Safety and Nutrition, Danish Veterinary and Food Administration, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
J Agric Food Chem. 2003 Sep 24;51(20):5861-6. doi: 10.1021/jf034004+.
Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant potential of both the anthocyanin and the vitamin C contents in the juices was evaluated. This indicated that <70% of the antioxidant capacity of the juices could be attributed to the anthocyanin content or to vitamin C, signifying that other very potent antioxidants are present in commercial black currant juices.
采用快速灵敏的高效液相色谱（HPLC）法对黑加仑汁中的四种黑加仑花青素，即矢车菊素3 - O - β - 葡萄糖苷、矢车菊素3 - O - β - 芸香糖苷、飞燕草素3 - O - β - 葡萄糖苷和飞燕草素3 - O - β - 芸香糖苷进行了定量测定。该方法经过验证，并对13种市售黑加仑饮料中的花青素进行了定量分析。为了优化含花青素样品的处理，研究了花青素的pH依赖性稳定性。将四种花青素在0.6至5.2之间的13种不同pH水平的水溶液中孵育24小时，然后通过HPLC对样品进行分析。在pH 3.3之前，每种花青素的含量保持完整的比例超过90%。在pH 3.8时检测到稳定性出现局部最小值，在pH >4.5时稳定性迅速下降。通过TEAC和FRAP法研究了所有13种黑加仑汁的抗氧化能力，并评估了汁中花青素和维生素C含量的抗氧化潜力。这表明，汁中抗氧化能力的<70%可归因于花青素含量或维生素C，这意味着市售黑加仑汁中存在其他非常有效的抗氧化剂。
