采用液相色谱-串联质谱法（LC-MS/MS）监测热处理后的紫火龙果（Hylocereus polyrhizus）纯化果实提取物中脱羧和脱氢的甜菜色素的生成情况。
Generation of decarboxylated and dehydrogenated betacyanins in thermally treated purified fruit extract from purple pitaya (Hylocereus polyrhizus) monitored by LC-MS/MS.
作者信息
Wybraniec Sławomir, Mizrahi Yosef
机构信息
Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland.
出版信息
J Agric Food Chem. 2005 Aug 24;53(17):6704-12. doi: 10.1021/jf050700t.
Pigments of purple pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton and Rose] fruits were submitted to extraction and were decarboxylated during heating experiments in acidified ethanolic and aqueous solutions. Groups of betacyanins with different decarboxylation levels were identified in the heating products by LC-DAD and LC-MS/MS. The main decarboxylation products were 2-decarboxy-betacyanins, 17-decarboxy-betacyanins, and 2,17-bidecarboxy-betacyanins. The structures of other compounds were assigned to 2,15,17-tridecarboxy-betacyanins and 14,15-dehydrogenated derivatives (neo-derivatives) of all decarboxylated betacyanins found.
对火龙果[量天尺（F.A.C.韦伯）布里顿和罗斯]果实色素进行提取，并在酸性乙醇溶液和水溶液加热实验过程中使其脱羧。通过液相色谱-二极管阵列检测法（LC-DAD）和液相色谱-串联质谱法（LC-MS/MS）在加热产物中鉴定出具有不同脱羧水平的甜菜色素组。主要脱羧产物为2-脱羧基甜菜色素、17-脱羧基甜菜色素和2,17-双脱羧基甜菜色素。其他化合物的结构被确定为2,15,17-三脱羧基甜菜色素以及所发现的所有脱羧甜菜色素的14,15-脱氢衍生物（新衍生物）。
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