采用高速逆流色谱法分离草莓花色苷，并通过高压处理与儿茶素或表儿茶素进行共色淀作用。

Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing.

机构信息

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture, Beijing 100081, China.

Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.

出版信息

Food Chem. 2018 May 1;247:81-88. doi: 10.1016/j.foodchem.2017.11.102. Epub 2017 Dec 13.

DOI:10.1016/j.foodchem.2017.11.102

PMID:29277232

Abstract

Three anthocyanins were isolated from strawberry extract by high-speed counter-current chromatography, using a biphasic mixture of tert-butyl methyl ether, n-butanol, acetonitrile, water and trifluoroacetic acid (2.5:2.0:2.5:5.0:1.0%). The anthocyanins were identified as pelargonidin-3-rutinoside, cyanidin-3-glucoside and pelargonidin-3-glucoside with purity of 95.6%, 96.2% and 99.3% respectively. Additionally, the copigmentation reaction rates between pelargonidin-3-glucoside and phenolic acids (catechin or epicatechin) at pH 1.5 and 3.6, pressure 0.1 and 500 MPa, and temperature 60 °C were calculated. The absorbance of pelargonidin-3-glucoside at pH 3.6, with high quantity of phenolic acids was significantly increased by high pressure. The complex of pelargonidin-3-glucoside/catechin has a binding energy of 78.64 kJ/mol at pH 3.6, and 39.13 kJ/mol at pH 1.5; pelargonidin-3-glucoside/epicatechin has a binding energy of 75.34 kJ/mol at pH 1.5 and 54.47 kJ/mol at pH 3.6. The hydrogen bond and van der Waals interaction were the main forces contributing to the structures of complex.

摘要

三种花色苷从草莓提取物中经高速逆流色谱法，使用叔丁基甲基醚、正丁醇、乙腈、水和三氟乙酸（2.5:2.0:2.5:5.0:1.0%）的两相混合物分离得到。花色苷分别鉴定为矢车菊素-3-芸香糖苷、矢车菊素-3-葡萄糖苷和矢车菊素-3-葡萄糖苷，纯度分别为 95.6%、96.2%和 99.3%。此外，在 pH 值 1.5 和 3.6、压力 0.1 和 500 MPa 和温度 60°C 下，计算了矢车菊素-3-葡萄糖苷与酚酸（儿茶素或表儿茶素）之间的共色淀反应速率。在 pH 值 3.6 下，高浓度酚酸显著提高了矢车菊素-3-葡萄糖苷的吸光度。在 pH 值 3.6 下，矢车菊素-3-葡萄糖苷/儿茶素的结合能为 78.64 kJ/mol，在 pH 值 1.5 下为 39.13 kJ/mol；在 pH 值 1.5 下，矢车菊素-3-葡萄糖苷/表儿茶素的结合能为 75.34 kJ/mol，在 pH 值 3.6 下为 54.47 kJ/mol。氢键和范德华相互作用是导致复合物结构的主要力。