University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany.
University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P. O. Box 80257, Jeddah 21589, Saudi Arabia.
Food Chem. 2019 Apr 25;278:406-414. doi: 10.1016/j.foodchem.2018.10.126. Epub 2018 Oct 29.
The aim of the present article was an in-depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges emerging during the purification of their pigments. Two extraction procedures using either hot acidified or temperate water at its genuine pH were compared. LC-MS analyses revealed 20 mostly acylated anthocyanins, five aliphatic glucosinolates, and four indolic glucosinolates as non-volatile constituents. In addition, volatiles were characterized by HS-SPME-GC-MS. Whereas the glycosidic precursors do not impair the sensory properties, their enzymatic degradation products may evoke unpleasant flavors. The crude pigment extract obtained with hot acidified water contained low concentrations of C6 aldehydes, isothiocyanates, nitriles, and sulfides, and was selected for purification experiments. Amberlite XAD 16 HP, polyamide, chitosan, and lignosulfonate were used as adsorbents and flocculants. Particularly, Amberlite and lignosulfonate treatment diminished the content of glucosinolates and volatiles. Interestingly, indolic glucosinolates and acylated anthocyanins showed similar behavior in all purification procedures performed.
本文旨在深入研究富含矢车菊素的红甘蓝提取物，并确定在其色素纯化过程中出现的挑战。比较了两种使用热酸化水或其真实 pH 值的温和水的提取方法。LC-MS 分析表明，20 种主要为酰化的花色苷、5 种脂肪族硫代葡萄糖苷和 4 种吲哚基硫代葡萄糖苷是非挥发性成分。此外，通过 HS-SPME-GC-MS 对挥发性物质进行了表征。虽然糖苷前体不会损害感官特性，但它们的酶解产物可能会产生不愉快的味道。用热酸化水获得的粗色素提取物含有低浓度的 C6 醛、异硫氰酸酯、腈和硫化物，因此选择用于纯化实验。Amberlite XAD 16 HP、聚酰胺、壳聚糖和木质素磺酸盐被用作吸附剂和絮凝剂。特别有趣的是，Amberlite 和木质素磺酸盐处理降低了硫代葡萄糖苷和挥发性物质的含量。有趣的是，在所有进行的纯化过程中，吲哚基硫代葡萄糖苷和酰化的花色苷表现出相似的行为。
