Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
Food Chem. 2023 Jan 15;399:133927. doi: 10.1016/j.foodchem.2022.133927. Epub 2022 Aug 12.
Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin, cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect of flavonols, such as kaempferol (KAE), hyperoside (HYP), rutin (RUT), quercetin (QTI) and isoquercitrin (IQT), was better than that of quercitrin (QTR) and catechin (CAT). The degradation rate constant (k) of C3G decreased by 8.6 %∼50.0 % when KAE, HYP, RUT, QTI and IQT were added, whilst half-life (t), activation energy (E) and hydration reaction equilibrium constant (pK) increased by 7.4 %∼99.0 %, 60.0 %∼95.7 % and 8.3 %∼37.8 % respectively. Meanwhile, the maximum absorption wavelength of the mixture displayed bathochromic shift. Molecular simulation indicated that the interaction energy with C3G was KAE > HYP > RUT > QTI > IQT > QTR > CAT. The main driving force forming C3G-flavonol complex were hydrogen bond and Van der Waals interaction. These results will provide theoretical reference to enhance color stability of food rich in anthocyanins.
研究了类黄酮对黑桑果汁及其主要花色苷矢车菊素-3-O-葡萄糖苷（C3G）的增色效应。结果表明，黄酮醇如山柰酚（KAE）、异槲皮苷（IQT）、芦丁（RUT）、槲皮素（QTI）和杨梅素（HYP）的增色效应优于槲皮苷（QTR）和儿茶素（CAT）。当添加 KAE、HYP、RUT、QTI 和 IQT 时，C3G 的降解速率常数（k）降低了 8.6%∼50.0%，半衰期（t）、活化能（E）和水合反应平衡常数（pK）分别增加了 7.4%∼99.0%、60.0%∼95.7%和 8.3%∼37.8%。同时，混合物的最大吸收波长发生红移。分子模拟表明与 C3G 的相互作用能为 KAE>HYP>RUT>QTI>IQT>QTR>CAT。形成 C3G-类黄酮配合物的主要驱动力是氢键和范德华相互作用。这些结果将为提高富含花色苷的食品的颜色稳定性提供理论参考。
