Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Food Chem. 2019 May 30;281:189-196. doi: 10.1016/j.foodchem.2018.12.111. Epub 2019 Jan 3.
Anthocyanin-rich fractions isolated from blackcurrant (Ribes nigrum L.) including delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside were enzymatically acylated with lauric acid. All the four anthocyanins were successfully monoacylated, and their relative proportions did not affect the conversion yield. The acylation occurred at the 6″-OH position of the glucosides and at the rhamnose 4‴-OH of the rutinosides. The rutinoside moieties of the anthocyanins were successfully acylated for the first time, and the corresponding acylation sites were verified by NMR analysis. The acylation enhanced the lipophilicity. The hydrophilic anthocyanin rutinosides were more lipophilic after acylation. Introducing lauric acid into the anthocyanins significantly improved the thermostability and capacity to inhibit lipid peroxidation and maintained UV-vis absorbance and antioxidant activity. This research provides important insights into acylation of mixed anthocyanins with different glycosyl moieties.
从黑加仑（黑穗醋栗）中分离出富含花色苷的成分，包括矢车菊素-3-O-葡萄糖苷、矢车菊素-3-O-芸香糖苷、飞燕草素-3-O-葡萄糖苷和飞燕草素-3-O-芸香糖苷，并用月桂酸对其进行酶法酰化。所有四种花色苷都成功地单酰化，并且它们的相对比例不影响转化率。酰化发生在糖苷的 6″-OH 位置和芸香糖苷的鼠李糖 4‴-OH 上。花色苷的芸香糖苷部分首次成功酰化，并通过 NMR 分析验证了相应的酰化位点。酰化提高了亲脂性。酰化后，亲水性花色苷芸香糖苷具有更高的亲脂性。将月桂酸引入花色苷中，显著提高了热稳定性和抑制脂质过氧化的能力，并保持了 UV-vis 吸光度和抗氧化活性。这项研究为具有不同糖基部分的混合花色苷的酰化提供了重要的见解。
