McDougall Gordon J, Fyffe Stewart, Dobson Pat, Stewart Derek
Quality, Health and Nutrition Programme, Genes to Products Theme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom.
Phytochemistry. 2007 May;68(9):1285-94. doi: 10.1016/j.phytochem.2007.02.004. Epub 2007 Mar 23.
Anthocyanins were the main polyphenol components in extracts of fresh and pickled red cabbage. The composition of anthocyanins in red cabbage was studied using liquid chromatography mass-spectrometry. Eleven major peaks absorbing at 520 nm were discerned, which represented 18 different anthocyanin structures. Another five minor anthocyanin components could be identified by searching at their respective m/z values but only in anthocyanin-enriched concentrates produced by sorption to solid phase extraction matrices. The predominant anthocyanins were constructed of cyanidin-3-diglucoside-5-glucoside "cores" which were non-acylated, mono-acylated or di-acylated with p-coumaric, caffeic, ferulic and sinapic acids. Pelargonidin-3-glucoside and novel forms of cyanidin-3-O-triglucoside-5-O-glucoside di-acylated with hydroxycinnamic acids were also detected in extracts of raw red cabbage, commercially pickled red cabbage and anthocyanin-enriched concentrates. The stability of the anthocyanins to simulated gastrointestinal digestion was assessed. The anthocyanins were effectively stable in the acidic gastric digestion conditions but the total recovery after simulated pancreatic digestion was around 25% compared to around 100% recovery of phenol content. As anthocyanins make up the majority of red cabbage polyphenols, this suggested that anthocyanins broke down to form new phenolic components. The recovery of the individual anthocyanins was monitored by LC-MS(n). All of the anthocyanins were reduced in content after pancreatic digestion but acylated forms were notably more stable than non-acylated forms. There was also a relationship between the type of acylated hydroxycinnamic acid and stability to pancreatic digestion.
花青素是新鲜和腌制红甘蓝提取物中的主要多酚成分。采用液相色谱 - 质谱法研究了红甘蓝中花青素的组成。在520nm处有吸收的11个主要峰被识别出来，它们代表18种不同的花青素结构。另外5种次要的花青素成分可以通过搜索它们各自的m/z值来鉴定，但仅在通过吸附到固相萃取基质上产生的富含花青素的浓缩物中可以鉴定到。主要的花青素由矢车菊素 - 3 - 二葡萄糖苷 - 5 - 葡萄糖苷“核心”构成，这些“核心”未被酰化、单酰化或被对香豆酸、咖啡酸、阿魏酸和芥子酸双酰化。在生红甘蓝、市售腌制红甘蓝和富含花青素的浓缩物提取物中也检测到了天竺葵素 - 3 - 葡萄糖苷以及用羟基肉桂酸双酰化的新型矢车菊素 - 3 - O - 三葡萄糖苷 - 5 - O - 葡萄糖苷。评估了花青素对模拟胃肠道消化的稳定性。花青素在酸性胃消化条件下有效稳定，但模拟胰消化后的总回收率约为25%，而酚含量的回收率约为100%。由于花青素占红甘蓝多酚的大部分，这表明花青素分解形成了新的酚类成分。通过LC - MS(n)监测各个花青素的回收率。所有花青素在胰消化后含量均降低，但酰化形式明显比未酰化形式更稳定。酰化羟基肉桂酸的类型与对胰消化的稳定性之间也存在关系。
