Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ulica Warszawska 24, Cracow 31-155, Poland.
J Agric Food Chem. 2020 Oct 14;68(41):11459-11467. doi: 10.1021/acs.jafc.0c04746. Epub 2020 Sep 29.
Betacyanin pigments were studied in edible fruits of four species, Pfeiff., (Britton & Rose) Luetzelb, (Hoffm.) Pfeiff., and Pfeiff., by means of chromatographic and mass spectrometric techniques. The main pigment constituent, melocactin, endogenously present in the species, was identified as betanidin 5--β-sophoroside betacyanin, previously known as "bougainvillein-r-I". The highest total concentration of betacyanins was found in fruits of (∼0.08 mg/g). Except for melocactin being the most abundant betacyanin (34.8-38.8%) in the analyzed species, a presence of its malonylated derivative, mammillarinin (15.2-19.9%), as well as more hydrophobic feruloyled and sinapoyled melocactins was confirmed by additional co-chromatographic experiments with authentic reference betacyanins. The acyl migration isomers of the malonylated betacyanins as well as a presence of 5''---sinapoyl-2'--apiosyl-betanin (2.3-3.0%) found frequently in light-stressed cacti was also acknowledged.
通过色谱和质谱技术研究了四个物种可食用果实中的甜菜红素色素，分别为 (Britton & Rose) Luetzelb、 (Hoffm.) Pfeiff. 和 Pfeiff.。内生存在于 物种中的主要色素成分 melocactin 被鉴定为 betanidin 5--β-sophoroside betacyanin，以前称为“bougainvillein-r-I”。在 (∼0.08 mg/g) 的果实中发现了最高浓度的甜菜红素。除了 melocactin 是分析物种中最丰富的甜菜红素（34.8-38.8%）外，通过与真实参考甜菜红素的附加共色谱实验，还证实了其丙二酰化衍生物 mammillarinin（15.2-19.9%）以及更疏水的阿魏酰和芥子酰 melocactins 的存在。丙二酰化甜菜红素的酰基迁移异构体以及在光胁迫仙人掌中经常发现的 5''---芥子酰-2'--阿魏酰-betanin（2.3-3.0%）也得到了承认。
