Liazid Ali, Barbero Gerardo F, Azaroual Latifa, Palma Miguel, Barroso Carmelo G
Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain.
Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan 93000, Morocco.
Molecules. 2014 Dec 15;19(12):21034-43. doi: 10.3390/molecules191221034.
The stability of anthocyanins from grape skins after applying different extraction techniques has been determined. The following compounds, previously extracted from real samples, were assessed: delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, peonidin 3-acetylglucoside, malvidin 3-acetylglucoside, malvidin 3-caffeoylglucoside, petunidin 3-p-coumaroylglucoside and malvidin 3-p-coumaroylglucoside (trans). The techniques used were ultrasound-assisted extraction and pressurized liquid extraction. In ultrasound-assisted extraction, temperatures up to 75 °C can be applied without degradation of the aforementioned compounds. In pressurized liquid extraction the anthocyanins were found to be stable up to 100 °C. The relative stabilities of both the glycosidic and acylated forms were evaluated. Acylated derivatives were more stable than non-acylated forms. The differences between the two groups of compounds became more marked on working at higher temperatures and on using extraction techniques with higher levels of oxygen in the extraction media.
已测定采用不同提取技术后葡萄皮中花色苷的稳定性。对以下先前从实际样品中提取的化合物进行了评估：飞燕草素3 - 葡萄糖苷、矢车菊素3 - 葡萄糖苷、矮牵牛素3 - 葡萄糖苷、芍药素3 - 葡萄糖苷、锦葵素3 - 葡萄糖苷、芍药素3 - 乙酰葡萄糖苷、锦葵素3 - 乙酰葡萄糖苷、锦葵素3 - 咖啡酰葡萄糖苷、矮牵牛素3 - 对香豆酰葡萄糖苷和锦葵素3 - 对香豆酰葡萄糖苷（反式）。所采用的技术为超声辅助提取和加压液体提取。在超声辅助提取中，可施加高达75°C的温度而上述化合物不会降解。在加压液体提取中，发现花色苷在高达100°C时是稳定的。对糖苷形式和酰化形式的相对稳定性进行了评估。酰化衍生物比非酰化形式更稳定。两组化合物之间的差异在较高温度下工作以及在提取介质中使用含氧量较高的提取技术时变得更加明显。
