Texas A&M University, Department of Soil & Crop Science/ Nutrition & Food Science, 2474 TAMU, College Station, TX 77843, USA; JR Simplot, Caldwell, ID 83606, USA.
Texas A&M University, Department of Soil & Crop Science/ Nutrition & Food Science, 2474 TAMU, College Station, TX 77843, USA.
Food Chem. 2020 Dec 15;333:127494. doi: 10.1016/j.foodchem.2020.127494. Epub 2020 Jul 6.
Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relative stability and extractability of sorghum 3-DXA vs anthocyanins from maize and cowpea under microwave-assisted extraction (MAE). UV-Vis and UPLC-MS/MS spectrometry were used to characterize the properties. The 3-DXA remained structurally stable to MAE conditions up to 1200 W/100 °C/30 min. MAE increased sorghum 3-DXA yield 100% versus control (3100 vs 1520 mg/g). On the other hand, both maize and cowpea anthocyanins were unstable and rapidly degraded under MAE. Cell wall-derived ferulate esters were detected in sorghum and maize MAE extracts, indicating cell wall degradation occurred during MAE. Thus the enhanced extraction of 3-DXA under MAE was due to their structural stability, along with improved diffusion from cell matrix due to microwave-induced sorghum cell wall disruption.
高粱衍生的 3-去氧花青素（DXA）色素相对于其花青素类似物更为稳定，在食品应用中越来越受到关注。然而，3DXA 从谷物组织中很难提取出来。本研究旨在确定在微波辅助提取（MAE）条件下，高粱 3-DXA 与玉米和豇豆花青素的相对稳定性和可提取性。使用紫外可见分光光度法和超高效液相色谱-串联质谱法（UPLC-MS/MS）对其性质进行了表征。3-DXA 在高达 1200 W/100°C/30 min 的 MAE 条件下结构保持稳定。与对照（3100 与 1520 mg/g）相比，MAE 使高粱 3-DXA 的产量提高了 100%。另一方面，玉米和豇豆的花青素在 MAE 下不稳定且迅速降解。在高粱和玉米 MAE 提取物中检测到细胞壁衍生的阿魏酸酯，表明细胞壁在 MAE 过程中发生了降解。因此，MAE 下 3-DXA 的增强提取归因于其结构稳定性，以及微波诱导高粱细胞壁破裂导致从细胞基质中扩散增强。
