杨梅果实花色苷在模拟中国杨梅酒中抗氧化化合物诱导下的降解：动力学研究及机制。
Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
出版信息
Food Chem. 2022 Mar 30;373(Pt A):131426. doi: 10.1016/j.foodchem.2021.131426. Epub 2021 Oct 20.
The degradation kinetic of cyanidin-3-O-glucoside was determined in combination with different antioxidants, namely ascorbic acid, cysteine, reduced glutathione, and sodium sulfite at different concentrations and temperatures (4, 20, and 37 °C) in model Chinese bayberry wine. Ascorbic acid, cysteine, and reduced glutathione accelerated cyanidin-3-O-glucoside degradation; half-life times decreased by ca. 46 ∼ 93%, 0.39 ∼ 88%, and 1.6 ∼ 92% respectively when the concentrations of antioxidants were 0.1 ∼ 5 mM. Thiols with more -SH groups lead to faster degradation of cyanidin-3-O-glucoside. Interactions of oxidized cyanidin-3-O-glucoside with antioxidants were evaluated in aqueous solution and methanol to investigate the degradation mechanism of anthocyanin after oxidation. An anthocyanin-cysteine adduct was identified by LC-MS and formation pathways are proposed, along with mechanisms of anthocyanin degradation induced by antioxidants.
在不同浓度和温度（4、20 和 37°C）的模型中国杨梅酒中，结合不同的抗氧化剂，如抗坏血酸、半胱氨酸、还原型谷胱甘肽和亚硫酸钠，确定矢车菊素-3-O-葡萄糖苷的降解动力学。当抗氧化剂浓度为 0.1～5 mM 时，抗坏血酸、半胱氨酸和还原型谷胱甘肽加速了矢车菊素-3-O-葡萄糖苷的降解；半衰期分别约减少了 46～93%、0.39～88%和 1.6～92%。巯基数量越多的硫醇会导致矢车菊素-3-O-葡萄糖苷更快降解。在水溶液和甲醇中评估了氧化矢车菊素-3-O-葡萄糖苷与抗氧化剂的相互作用，以研究氧化后花色苷的降解机制。通过 LC-MS 鉴定了花色苷-半胱氨酸加合物，并提出了形成途径，以及抗氧化剂诱导花色苷降解的机制。
Zotero 插件