紫菜薹花色苷组分鉴定及其稳定性和抗氧化性

doi:10.3864/j.issn.0578-1752.2014.20.015

中国农业科学 ›› 2014, Vol. 47 ›› Issue (20): 4067-4077.doi: 10.3864/j.issn.0578-1752.2014.20.015

紫菜薹花色苷组分鉴定及其稳定性和抗氧化性

邝敏杰¹，齐敏玉¹，何静仁^1,2，李书艺¹，刘刚¹，祝振洲^1,，蔡红燕^1,2，冯军³

¹武汉轻工大学食品科学与工程学院/湖北省农产品加工与转化重点实验室，武汉 430023
²武汉轻工大学粮油食品质量检验测试中心，武汉 430023
³湖北菱湖尚品洪山菜薹农业发展有限公司，武汉 430065

收稿日期:2014-03-10 修回日期:2014-07-18 出版日期:2014-10-16 发布日期:2014-10-16
通讯作者: 何静仁，E-mail：jingrenh@yahoo.com
作者简介:邝敏杰，Tel：027-83924790
基金资助:
国家自然科学基金（31371727）、武汉市晨光计划项目（2013070104010023）、国家国际科技合作专项（2014DFG32310）、湖北省教育厅科学技术研究重点项目（D20121803）

Identification of Anthocyanins in Brassica campestris L. and Their Stability and Antioxidant Activity

KUANG Min-jie¹, QI Min-yu¹, HE Jing-ren^1,2, LI Shu-yi¹, LIU Gang¹, ZHU Zhen-zhou¹, CAI Hong-yan^1,2, FENG Jun³

¹College of Food Science and Engineering, Wuhan Polytechnic University/Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion, Wuhan, 430023
²Inspection and Test Center of Wuhan Polytechnic University for Quality of Cereals Oils & Foodstuffs, Wuhan, 430023
³Hubei Linghu Shangpin Hongshan Hongshan Flower Stalk Industry Co., Ltd., Wuhan 430065

Received:2014-03-10 Revised:2014-07-18 Online:2014-10-16 Published:2014-10-16

摘要/Abstract

摘要： 【目的】鉴定紫菜薹色素中花色苷类物质种类及其组成，并研究其呈色稳定性和抗氧化活性，为紫菜薹及其色素的深加工和在食品加工中的广泛应用提供科学依据。【方法】采用高效液相色谱-光电二极管阵列检测-电喷雾电离质谱联用技术（HPLC-PDA-ESI-MS）分析紫菜薹色素提取物中花色苷组分，探讨pH值和SO₂对紫菜薹色素稳定性的影响，并采用自由基清除和还原能力测试等方法探讨其抗氧化能力。【结果】首次鉴定出紫菜薹中15种花色苷，主要由9种高度酰基化的矢车菊花色苷（矢车菊素 3-槐糖苷-5-丙二酰葡糖苷、矢车菊素 3-咖啡酰槐糖苷-5-丙二酰葡糖苷、矢车菊素 3-香豆酰槐糖苷-5-葡萄糖、矢车菊素 3-阿魏酰槐糖苷-5-葡萄糖、矢车菊素 3-香豆酰槐糖苷-5-丙二酰葡糖苷、矢车菊素 3-阿魏酰槐糖苷-5-丙二酰葡糖苷、矢车菊素3-芥子酰槐糖苷-5-丙二酰葡糖苷、矢车菊素3-(6′-丙二酰葡糖苷-2′-(6″-香豆酰-2″-羟基苯甲酰葡糖苷))-5-(6-丙二酰葡糖苷)、矢车菊素3-(6′-丙二酰葡糖苷-2′-(6″-阿魏酰-2″-羟基苯甲酰葡糖苷))-5-(6-丙二酰葡糖苷)）及2种非酰基化的单糖苷和二糖苷矢车菊（矢车菊素3-葡糖苷、矢车菊素3-槐糖苷-5-葡糖苷）组成，另含少量非酰基化单糖苷和二糖苷的飞燕草素（飞燕草素3-葡糖苷、飞燕草素3-葡糖苷-5-葡糖苷），以及牵牛花素（牵牛花素3-葡糖苷、牵牛花素3-槐糖苷-5-葡糖苷）；紫菜薹色素pH稳定性与简单花色苷一致，酸性条件下较稳定，随着pH值的增加稳定性下降；但抗SO₂漂白稳定性高。紫菜薹色素清除自由基能力和氧化物的还原能力均随其浓度增加而增强，同等浓度下紫菜薹色素清除·OH能力与Vc相当（P>0.05），还原能力低于Vc，而清除DPPH自由基能力强于Vc。【结论】紫菜薹含有丰富的高度酰基化和糖苷化的花色苷（呈片状紫色晶体光泽），具有较高稳定性和很强抗氧化活性，是一种值得开发的新型功能性配料及花色苷应用产品资源。

关键词: 紫菜薹, 花色苷, 高效液相色谱-二极管阵列检测-电喷雾电离质谱联用, 稳定性, 抗氧化性

Abstract: 【Objective】 To identify the specific compositions of anthocyanins from pigment extracts of Brassica campestris L. (BPE) and to investigate their chromic stability and antioxidant activities in order to provide a scientific basis for the deeply processing of B. campestris L and further the broad application in food industry production.【Method】 The anthocyanins components of BPE were analyzed by HPLC-PDA-ESI-MS. The effects of pH and SO₂ on stability of the pigments were investigated and their antioxidant activities were evaluated by assaying scavenging free radicals and reducing power respectively.【Result】For the first time fifteen different anthocyanins were tentatively identified in BPE pigments, mainly consist of nine highly acylated cyanidin-glycosides (cyanidin 3-sophoroside-5-malonylglucoside, cyanidin 3-caffeoylsophoroside-5-malonylglucoside, cyanidin 3-coumarylsophoroside-5-glucoside, cyanidin 3-feruloylsophoroside-5-glucoside, cyanidin 3-coumarylsophoroside- 5-malonylglucoside, cyanidin 3-feruloylsophoroside-5-malonylglucoside, cyanidin 3-sinapylsophoroside-5-malonylglucoside, cyanidin 3-(6′-malonylglucoside- 2′-(6″-coumaryl-2″-hydroxy benzoyl-glucoside))-5-(6-malonylglucoside) and cyanidin 3-(6′-malonylglucoside-2′-(6″-feruloyl-2″- hydroxy benzoyl-glucoside))-5-(6-malonylglucoside)) and two non-acylated monoglycoside and diglycosides of cyanidin (cyanidin 3-glucoside and cyanidin 3-sophoroside-5-glucoside), as well as a few non-acylated monoglycoside and diglycosides of delphinidin (delphinidin 3- glucoside and delphinidin 3-glucoside-5-glucoside) and petunidin (petunidin 3-glucoside and petunidin 3-sophoroside-5-glucoside). Their pH stability was similar to simple anthocyanins (stable under acidic conditions and becoming unstable with the increase of pH), but the pigments were very stable to resist the SO₂bleaching. The abilities of scavenging free radicalsand reducing power of BPE pigments were enhanced as the concentration increased. Within the same concentrations the abilities to scavenge ·OH of BPE was equivalent as ascorbic acid (P>0.05) while the reducing power was lower than ascorbic acid. The ability to scavenge DPPH radicals of BPE was higher than ascorbic acid.【Conclusion】The B. campestris L. is rich in highly acylated and glycosylated anthocyanidins (flake of purple crystal gloss) with high stability and strong antioxidant activity, therefore, it is a new resource worthy to be developed into functional ingredients and applied products with anthocyanin pigments.

Key words: Brassica campestris L., anthocyanin, HPLC-PDA-ESI-MS, stability, antioxidant

邝敏杰，齐敏玉，何静仁，李书艺，刘刚，祝振洲，蔡红燕，冯军. 紫菜薹花色苷组分鉴定及其稳定性和抗氧化性[J]. 中国农业科学, 2014, 47(20): 4067-4077.

KUANG Min-jie, QI Min-yu, HE Jing-ren, LI Shu-yi, LIU Gang, ZHU Zhen-zhou, CAI Hong-yan, FENG Jun. Identification of Anthocyanins in Brassica campestris L. and Their Stability and Antioxidant Activity[J]. Scientia Agricultura Sinica, 2014, 47(20): 4067-4077.

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紫菜薹花色苷组分鉴定及其稳定性和抗氧化性

Identification of Anthocyanins in Brassica campestris L. and Their Stability and Antioxidant Activity

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