Xu Zhiyuan, Yu Xizhen, Liu Wenzhe, Cheng Jianbo, Xiong Guoyuan
College of Animal Science and Technology, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Anhui Province Key Laboratory of Functional Agriculture and Functional Food, College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.
Food Chem X. 2025 Apr 18;27:102487. doi: 10.1016/j.fochx.2025.102487. eCollection 2025 Apr.
The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were investigated. When PC and MF anthocyanin solutions were mixed in a ratio of 9:1 (PC-MF (9:1)), the color change was most obvious distinguishable at different pH values. According to the fourier transform infrared spectroscopy (FTIR) results, the intermolecular interactions between PC and MF composite anthocyanins were stronger and formed hydrogen bonds. The PC-MF (9:1) indicator film exhibited a distinct color change when chicken was gradually spoiled for 8 d storage at 4 °C. Based on gas chromatography mass spectrometer (GC-MS), the key reason for the color change of indicator film was that the reaction between anthocyanins and gases such as trimethylamine, indole, ammonium carbamate, and butyric acid that can cause pH changes.
研究了花青素（紫甘蓝（PC）、桑椹果实（MF）和紫薯（PSP））在不同pH值（pH 6.0、7.0和8.0）下的颜色变化及其分子间相互作用，以及它们与不同比例（分别为10:0、9:1、8:2、7:3、6:4、5:5、4:6、3:7、2:8和1:9）形成的复合物。当PC和MF花青素溶液以9:1的比例混合（PC-MF（9:1））时，在不同pH值下颜色变化最为明显。根据傅里叶变换红外光谱（FTIR）结果，PC和MF复合花青素之间的分子间相互作用更强且形成了氢键。当鸡肉在4℃下储存8天逐渐变质时，PC-MF（9:1）指示膜呈现出明显的颜色变化。基于气相色谱-质谱联用仪（GC-MS），指示膜颜色变化的关键原因是花青素与三甲胺、吲哚、氨基甲酸铵和丁酸等可导致pH值变化的气体之间发生了反应。
