期刊论文

Degradation Characteristics of Anthocyanins from Purple Sweet Potato during Storage

中文

食品科学

1002-6630

2019

40

7

88-94

10.7506/spkx1002-6630-20180110-126

湖北省科技支撑计划项目(2015BHE015) 国际科技合作与交流专项(2014DFG32310) 国家自然科学基金面上项目(31371727) 湖北省自然科学基金项目(2017CFB309 2014CFB891).

本校为第一机构

本研究通过高效液相色谱-串联质谱(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)法分析鉴定‘鄂薯12号'紫薯的花色苷成分,采用pH示差法和HPLC法研究该紫薯花色苷提取液在4、20、35 ℃贮藏98 d期间总花色苷和各单体花色苷的变化规律,并在此基础上研究了花色苷的降解动力学以及褐变指数和聚合物颜色指数。结果表明:从‘鄂薯12号'紫薯提取物中鉴定出13种花色苷,主要为矢车菊素-3-槐糖苷-5-葡糖苷和芍药素-3-槐糖苷-5-葡糖苷与对羟基苯甲酸、阿魏酸或咖啡酸形成的酰基化花色苷;贮藏期间总花色苷和各单体花色苷的含量呈下降趋势,花色苷的降解符合-级动力学模型;4、...

In this study, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to identify anthocyanins in tubers of the purple sweet potato cultivar ‘Eshu 12'. Changes in the contents of total and monomeric anthocyanins in purple sweet potato extract over 98 days of storage at 4, 20 and 35 ℃ were determined using the pH-differential method and HPLC. Additionally, the degradation kinetics of anthocyanins, and as well as the browning index and polymeric color index was investigated. Thirteen anthocyanins were identified m...