外源添加物质对黑莓清汁花色苷稳定性和抗氧化活性的影响
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摘要
本文研究了咖啡酸、阿魏酸、单宁酸、黄芩素、茶多酚、没食子酸、原儿茶酸、芦丁等8种外源辅色素对黑莓清汁花色苷辅色效果、热稳定性、光稳定性和体外抗氧化活性的影响。结果表明:咖啡酸、原儿茶酸、茶多酚、没食子酸、单宁酸对黑莓清汁花色苷的辅色效果影响较显著(p <0.05),最适浓度为0.1 mmol/L,而芦丁的最佳辅色浓度为0.4 mmol/L;实验所选辅色素能够在一定程度上提高黑莓清汁花色苷的热稳定性,其中没食子酸、阿魏酸、咖啡酸对其影响效果显著(p <0.05),分别使黑莓清汁花色苷的热降解半衰期延长了6.06、2.07和1.39倍。此外,原儿茶酸、阿魏酸、芦丁能够显著提高黑莓清汁花色苷的光稳定性、DPPH自由基清除能力和总还原力(p <0.05);没食子酸和单宁酸的辅色作用降低了黑莓清汁花色苷的光稳定性。黄芩素、阿魏酸、咖啡酸、芦丁等外源物质可作为黑莓清汁花色苷有效的辅色素。
The effects of 3,4-dihydroxybenzoic acid,gallic acid,caffeic acid,ferulic acid,tannic acid,rutin,baicalein and tea polyphenols on the stability and antioxidant activity in vitro of anthocyanins from blackberry juice were studied in this paper.Results showed that the caffeic acid,3,4-dihydroxybenzoic acid,tea polyphenols,tannic acid and gallic acid had significant copigmentation effects on the blackberry anthocyanins.At the concentration of 0.1 mmol/L,the copigments had better effects on blackberry juice anthocyanins.For rutin,the best concentration was 0.4 mmol/L.All eight kinds of materials in test enhanced the thermal stability of blackberry juice anthocyanins to some extent.In particular,gallic acid,ferulic acid and caffeic acid showed obvious effects on the thermal stability( p < 0.05) with a higher half-life time that was increased by 6.06,2.07 and 1.39 times,respectively.Furthermore,the light stability,DPPH radical scavenging capacity and the total reducing power of blackberry juice anthocyanins were significantly improved by 3,4-dihydroxybenzoic acid,ferulic acid and rutin. But the gallic acid and tannic acid showed decreased copigmentation effects on the light stability of blackberry juice anthocyanins. It was concluded that caffeic acid,ferulic acid,baicalein and rutin were best choices for copigmentation effects of blackberry juice anthocyanins.
The effects of 3,4-dihydroxybenzoic acid,gallic acid,caffeic acid,ferulic acid,tannic acid,rutin,baicalein and tea polyphenols on the stability and antioxidant activity in vitro of anthocyanins from blackberry juice were studied in this paper.Results showed that the caffeic acid,3,4-dihydroxybenzoic acid,tea polyphenols,tannic acid and gallic acid had significant copigmentation effects on the blackberry anthocyanins.At the concentration of 0.1 mmol/L,the copigments had better effects on blackberry juice anthocyanins.For rutin,the best concentration was 0.4 mmol/L.All eight kinds of materials in test enhanced the thermal stability of blackberry juice anthocyanins to some extent.In particular,gallic acid,ferulic acid and caffeic acid showed obvious effects on the thermal stability( p < 0.05) with a higher half-life time that was increased by 6.06,2.07 and 1.39 times,respectively.Furthermore,the light stability,DPPH radical scavenging capacity and the total reducing power of blackberry juice anthocyanins were significantly improved by 3,4-dihydroxybenzoic acid,ferulic acid and rutin. But the gallic acid and tannic acid showed decreased copigmentation effects on the light stability of blackberry juice anthocyanins. It was concluded that caffeic acid,ferulic acid,baicalein and rutin were best choices for copigmentation effects of blackberry juice anthocyanins.
引文
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[2]He Z Y,Xu M Z,Zeng M M,et al.Interactions of milkα-,β-casein with malvidin-3-O-glucoside and their effects on the stability of grapeskin anthocyanin extracts[J].Food Chemistry,2016,199:314-322.
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[4]李颖畅,孟宪军,周艳,等.金属离子和食品添加剂对蓝莓花色苷稳定性的影响[J].食品科学,2009,30(9):80-84.
[5]He Z Y,Chen J,Moser S E.Interaction ofβ-lactoglobulin with(-)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method[J].European Food Research and Technology,2015,241:357-366.
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[8]彭常安,卢锋波,袁晔,等.外源咖啡酸和阿魏酸对黑莓汁中花色苷的辅色研究[J].天然产物研究与开发,2012,24:94-97.
[9]张丽霞,周剑忠,顾振新,等.不同有机酸对黑莓花色苷辅色效果的影响[J].食品与发酵工业,2013,39(6):105-109.
[10]张丽霞,周剑忠,刘红锦,等.双酶水解制备黑莓澄清汁的工艺优化[J].农业工程学报,2010,26(10):372-376.
[11]朱洪梅,韩永斌,顾振新,等.单宁对紫甘薯花色苷的辅色作用研究[J].南京农业大学学报,2006,29(3):98-102.
[12]Yan Z,Li C Y,Zhang L X,et al.Enzymatic acylation of anthocyanin isolated from black rice with methyl aromatic acid ester as donor:Stability of the acylated derivatives[J].Journal of Agricultural and Food Chemistry,2016,64:1137-1143.
[13]Shimada K,Fujikawa K,Yahara K,et al.Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion[J].Journal of Agricultural and Food Chemistry,1992,40(6):945-948.
[14]Oyaizu M.Studies on products of browning reaction:Antioxidative activities of products of browning reaction prepared from glucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[15]Wang W D,Xu S Y.Degradation kinetics of anthocyanins in blackberry juice and concentrate[J].Journal of Food Engineering,2007,82(3):271-275.
[16]李恩惠,矫馨瑶,王晨歌,等.蓝莓花色苷降解动力学及稳定性[J].食品科学,2018,39(5):1-7.
[17]Matera R,Gabbanini S,Berretti S,et al.Acylated anthocyanins from sprouts of Raphanus sativus cv.Sango:Isolation,structure elucidation and antioxidant activity[J].Food Chemistry,2015,166:397-406.
[18]邹宇晓,王思远,刘凡,等.花色苷基于分子辅色机制的稳态化制备与应用技术研究进展[J].现代食品科技,2016,32(6):328-339.
[19]刘松,李小定,姜红,等.单宁酸对三种天然色素辅色作用的评价[J].食品工业科技,2015,36(20):320-325.
[20]Xiang Z N,Ning Z X.Scavenging and antioxidant properties of compound derived from chlorogenic acid in South-China honeysuckle[J].LWT-Food Science and Technology,2008,41:1189-1203.
[21]Yawadio R,Morita N.Color enhancing effect of carboxylic acids on anthocyanins[J].Food Chemistry,2007,105(1):421-427.
[22]王维茜,邓洁红,田小燕,等.黄酮对刺葡萄花色苷辅色稳定化效果的研究[J].食品工业科技,2016,37(2):318-321.
[23]李永强,杨士花,高斌,等.黄酮对杨梅花色苷的辅色作用[J].食品科学,2011,32(13):37-39.
[24]周剑忠,陆卿卿,刘小莉,等.辅色处理对蓝莓汁色泽稳定性及抗氧化活性的影响[J].江西农业学报,2014,26(10):97-99.
[25]Eiro M J,Heinonen M.Anthocyanin color behavior and stability during storage:Effect of intermolecular copigmentation[J].Journal of Agricultural and Food Chemistry,2002,50(25):7461-7466.
[26]钟瑞敏.花色苷结构与稳定性的关系及其应用研究[J].韶关学院学报:自然科学版,2001,22(12):79-83.
[27]Tatsuzawa F,Saito N,Shinoda K,et al.Acylated cyanidin3-sambubioside-5-glucosides in three garden plants of the Cruciferae[J].Phytochemistry,2006,67(12):1287-1295.
[28]Zhao C L,Yu Y Q,Chen Z J,et al.Stability-increasing effects of anthocyanin glycosyl acylation[J].Food Chemistry,2017,214:119-128.
[29]李云,赵昶灵,杨晓娜,等.花色苷分子结构与其稳定性以及呈色关系的研究进展[J].云南农业大学学报,2010,25(5):712-718.
[2]He Z Y,Xu M Z,Zeng M M,et al.Interactions of milkα-,β-casein with malvidin-3-O-glucoside and their effects on the stability of grapeskin anthocyanin extracts[J].Food Chemistry,2016,199:314-322.
[3]Matsufuji H,Kido H,Misawa H,et al.Stability to light,heat,and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract[J].Journal of Agricultural and Food Chemistry,2007,55:3692-3701.
[4]李颖畅,孟宪军,周艳,等.金属离子和食品添加剂对蓝莓花色苷稳定性的影响[J].食品科学,2009,30(9):80-84.
[5]He Z Y,Chen J,Moser S E.Interaction ofβ-lactoglobulin with(-)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method[J].European Food Research and Technology,2015,241:357-366.
[6]Xiong S,Melton L D,Easteal A J,et al.Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel[J].Journal of Agricultural and Food Chemistry,2006,54:6201-6208.
[7]张丽霞,周剑忠,顾振新,等.黑莓花色苷的分离纯化与抗氧化活性研究[J].江苏农业科学,2012,40(8):244-247.
[8]彭常安,卢锋波,袁晔,等.外源咖啡酸和阿魏酸对黑莓汁中花色苷的辅色研究[J].天然产物研究与开发,2012,24:94-97.
[9]张丽霞,周剑忠,顾振新,等.不同有机酸对黑莓花色苷辅色效果的影响[J].食品与发酵工业,2013,39(6):105-109.
[10]张丽霞,周剑忠,刘红锦,等.双酶水解制备黑莓澄清汁的工艺优化[J].农业工程学报,2010,26(10):372-376.
[11]朱洪梅,韩永斌,顾振新,等.单宁对紫甘薯花色苷的辅色作用研究[J].南京农业大学学报,2006,29(3):98-102.
[12]Yan Z,Li C Y,Zhang L X,et al.Enzymatic acylation of anthocyanin isolated from black rice with methyl aromatic acid ester as donor:Stability of the acylated derivatives[J].Journal of Agricultural and Food Chemistry,2016,64:1137-1143.
[13]Shimada K,Fujikawa K,Yahara K,et al.Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion[J].Journal of Agricultural and Food Chemistry,1992,40(6):945-948.
[14]Oyaizu M.Studies on products of browning reaction:Antioxidative activities of products of browning reaction prepared from glucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[15]Wang W D,Xu S Y.Degradation kinetics of anthocyanins in blackberry juice and concentrate[J].Journal of Food Engineering,2007,82(3):271-275.
[16]李恩惠,矫馨瑶,王晨歌,等.蓝莓花色苷降解动力学及稳定性[J].食品科学,2018,39(5):1-7.
[17]Matera R,Gabbanini S,Berretti S,et al.Acylated anthocyanins from sprouts of Raphanus sativus cv.Sango:Isolation,structure elucidation and antioxidant activity[J].Food Chemistry,2015,166:397-406.
[18]邹宇晓,王思远,刘凡,等.花色苷基于分子辅色机制的稳态化制备与应用技术研究进展[J].现代食品科技,2016,32(6):328-339.
[19]刘松,李小定,姜红,等.单宁酸对三种天然色素辅色作用的评价[J].食品工业科技,2015,36(20):320-325.
[20]Xiang Z N,Ning Z X.Scavenging and antioxidant properties of compound derived from chlorogenic acid in South-China honeysuckle[J].LWT-Food Science and Technology,2008,41:1189-1203.
[21]Yawadio R,Morita N.Color enhancing effect of carboxylic acids on anthocyanins[J].Food Chemistry,2007,105(1):421-427.
[22]王维茜,邓洁红,田小燕,等.黄酮对刺葡萄花色苷辅色稳定化效果的研究[J].食品工业科技,2016,37(2):318-321.
[23]李永强,杨士花,高斌,等.黄酮对杨梅花色苷的辅色作用[J].食品科学,2011,32(13):37-39.
[24]周剑忠,陆卿卿,刘小莉,等.辅色处理对蓝莓汁色泽稳定性及抗氧化活性的影响[J].江西农业学报,2014,26(10):97-99.
[25]Eiro M J,Heinonen M.Anthocyanin color behavior and stability during storage:Effect of intermolecular copigmentation[J].Journal of Agricultural and Food Chemistry,2002,50(25):7461-7466.
[26]钟瑞敏.花色苷结构与稳定性的关系及其应用研究[J].韶关学院学报:自然科学版,2001,22(12):79-83.
[27]Tatsuzawa F,Saito N,Shinoda K,et al.Acylated cyanidin3-sambubioside-5-glucosides in three garden plants of the Cruciferae[J].Phytochemistry,2006,67(12):1287-1295.
[28]Zhao C L,Yu Y Q,Chen Z J,et al.Stability-increasing effects of anthocyanin glycosyl acylation[J].Food Chemistry,2017,214:119-128.
[29]李云,赵昶灵,杨晓娜,等.花色苷分子结构与其稳定性以及呈色关系的研究进展[J].云南农业大学学报,2010,25(5):712-718.
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