模型溶液中锦葵色素 -3-O-葡萄糖苷与三种酚醛共色素沉着的颜色表达：pH值和摩尔比的影响
The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio.
作者信息
Zhang Bo, He Fei, Zhou Pan-Pan, Liu Yue, Duan Chang-Qing
机构信息
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
出版信息
Food Chem. 2016 May 15;199:220-8. doi: 10.1016/j.foodchem.2015.12.008. Epub 2015 Dec 5.
Copigmentation was investigated in model solutions between the anthocyanin malvidin-3-O-glucoside and three phenolic aldehydes (vanillic, syringic and coniferyl aldehydes) as a function of the pH and the pigment/copigment molar ratio. Tristimulus colorimetry was applied to evaluate the chromatic variations induced by copigmentation process. The results indicated that the greatest magnitude of copigmentation was obtained at pH 3.0 and molar ratio of 1:100, being significantly higher with coniferyl aldehyde, followed by syringic and vanillic aldehydes. The equilibrium constant (K) and Gibbs free energies (ΔG°) determined here show a spontaneous exothermic reaction. Theoretical calculations (ΔGbinding, ΔE) specified the relative arrangement of the pigment and copigment molecules within the complexes. In addition, an atoms in molecules (AIM) analysis was used to explore the main driving forces contributing to the formation of copigmentation complexes.
研究了花青素锦葵色素 -3-O - 葡萄糖苷与三种酚醛（香草醛、丁香醛和松柏醛）在模型溶液中的共色素沉着情况，考察了其作为pH值和色素/共色素摩尔比的函数关系。采用三刺激比色法评估共色素沉着过程引起的颜色变化。结果表明，在pH 3.0和摩尔比1:100时共色素沉着程度最大，松柏醛的共色素沉着程度显著更高，其次是丁香醛和香草醛。此处测定的平衡常数（K）和吉布斯自由能（ΔG°）显示为自发放热反应。理论计算（ΔGbinding，ΔE）确定了配合物中色素和共色素分子的相对排列。此外，还采用分子中的原子（AIM）分析来探究促成共色素沉着配合物形成的主要驱动力。
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