文献类型：期刊文献

中文题名：酰基稳态化花色苷的制备及其热降解特性和抗氧化活性

英文题名：Preparation of Acylated Anthocyanin and Its Thermal Degradation Properties and Antioxidant Activity

作者：滕慧[1,2];米亚妮[3];何远菊[1,2];邓宏挺[1,2];艾超[1,2];陈雷[1,2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江534088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034;[3]福建农林大学食品科学学院,福建福州350002

年份：2023

卷号：44

期号：6

起止页码：49

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、EI(收录号：20231713947704)、Scopus、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：广东省自然科学基金面上项目(2022A1515010694);广东海洋大学科研启动经费资助项目(101202/060302042103);中国博士后面上基金项目(2020M682073)。

语种：中文

中文关键词：酰基化;花色苷;矢车菊素-3-O-葡萄糖苷;肉桂酸甲酯;脂肪酶

外文关键词：acylation;anthocyanin;centaulin-3-O-glucoside;methyl cinnamate;lipase

中文摘要：食品级的肉桂酸甲酯为酰基供体,运用减压酶法,催化其与矢车菊素-3-O-葡萄糖苷(C3G)发生酰化反应,具有绿色安全、高效且酰化产物单一等优点。对酰化产物进行分离,并进行热稳定性和抗氧化性等性质的测定。结果表明:酰化转化率为80%;利用半制备高效液相色谱仪对酰化后的产物进行分离纯化,纯化后的酰化C3G纯度达98.3%;经质谱分析可知,酰化后产物为矢车菊素-3-(6-肉桂酰)-葡萄糖苷(C3(6C)G)。酰基化修饰使花色苷的脂溶性、热稳定性得到了明显改善。采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除、2,2-氨基-二(3-乙基-苯并噻唑啉-6-磺酸)2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid,ABTS)阳离子自由基清除、铁离子还原/抗氧化能力法(ferric reducing and antioxidant power,FRAP)、羟自由基清除体外实验测定不同浓度下C3G、C3(6C)G和VC的抗氧化能力。与相同浓度的VC相比,除了在ABTS阳离子自由基清除实验中抗氧化表现不佳,C3G和C3(6C)G在其余3种抗氧化实验中表现良好。浓度为200μmol/L时,与C3G相比,酰化产物C3(6C)G的羟自由基和DPPH自由基清除能力显著增强(P<0.05);此浓度下,C3G和C3(6C)G的ABTS阳离子自由基清除和FRAP抗氧化能力差异不显著(P>0.05),这表明花色苷被肉桂酰修饰后并没有减弱其抗氧化性能,而对羟自由基的清除能力上显著提高。

外文摘要：Food-grade methyl cinnamate as an acyl donor was used to enzymatically acylate cyanidin-3-O-glucoside(C3G)under reduced pressure,which has the advantages of safety,high efficiency and single acylation product.After being purified by semi-preparative high-performance liquid chromatography(SP-HPLC),the acylation product was evaluated for its thermal stability and antioxidant activity.The results showed that the acylation rate was 80%,and the purity of the purified acylated C3G was as high as 98.3%.Mass spectral analysis showed that the acylated product was cyanidin-3-(6-cinnamoyl)-glucoside(C3(6C)G).Acylation modification significantly improved the lipid solubility and thermal stability of C3G.C3G and C3(6C)G had weaker scavenging capacity against 2,2-amino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation but similar 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity,ferric reducing and antioxidant power(FRAP)and hydroxyl radical scavenging capacity compared with vitamin C(VC)at the same concentration.At 200μmol/L,the hydroxyl and DPPH radical scavenging capacity of C3(6C)G was significantly enhanced compared with C3G(P<0.05),while there was no significant difference in ABTS radical cation scavenging or FRAP between C3G and C3(6C)G(P>0.05),which showed that cinnamyl modification did not impair the antioxidant capacity of anthocyanins,but instead improved the scavenging capacity against hydroxyl radicals.