【作者】 黄金萍； 吴继红； 劳菲；

【Author】 Huang Jinping;Wu Jihong;Lao Fei;College of Food Science and nutrition engineering,China Agricultural University;National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs,Beijing Key Laboratory for Food Non-thermal Processing;

【机构】 中国农业大学食品科学与营养工程学院； 国家果蔬加工工程技术研究中心农业农村部果蔬加工重点实验室北京市食品非热加工重点实验室；

【摘要】 吡喃花色苷是一种常见于红葡萄酒陈酿过程中的花色苷有机酸衍生物,具有较高的化学稳定性,是具有广阔应用前景的天然食品着色剂。然而吡喃花色苷红酒陈酿生成途径耗时长、转化率低,大大限制了其在食品工业的大规模应用。本研究旨在研发一种快速制备高纯度吡喃花色苷的方法,以矢车菊素-3-葡萄糖苷为底物,丙酮酸和咖啡酸为辅色因子,构建并评价了2套吡喃花色苷合成体系,用UPLC-PDA-MS/MS对反应产物定性,HPLC定量,最后通过制备液相色谱对产物进行纯化。结果表明:花色苷和有机酸能够在75℃水浴避光反应一段时间后生成吡喃花色苷。咖啡酸反应体系的产物为10-儿茶酚-吡喃花色苷-3-葡萄糖苷,其转化率在第24小时达到峰值(66.2±1.4)%,纯化后10-儿茶酚-吡喃花色苷-3-葡萄糖苷纯度可达96.5%以上。而48 h内丙酮酸反应体系中未检测到理论产物10-羧基-吡喃花色苷-3-葡萄糖苷。本研究基于咖啡酸构建了一套30 h内快速合成吡喃花色苷的方法,为推进吡喃花色苷在食品领域的更广泛应用奠定基础。更多还原

【Abstract】 The pyranoanthocyanin is an organic acid derivative of anthocyanin which commonly produces in red wine aging.With relatively higher chemical stability,the pyranoanthocyanin has great potential to serve as natural food coloring in broad application prospects.However,the time-consuming and low converting yield of classical red wine aging pyranoanthocyanin formation process greatly limits its large-scale application in food industry.The present study aimed at developing a rapid preparation route to efficiently produce high-purity pyranoanthocyanins.Two pyranoanthocyanin synthesis systems were constructed by mixing cyanidin-3-glucoside with pyruvate or caffeic acids.The products were identified by UPLC-PDA-MS/MS,quantified by HPLC and purified by semi-prep HPLC.The results showed pyranoanthocyanins were able to form via mixing anthocyanins and organic acids in dark water bath at 75 ℃.The main product caffeic acid-anthocyanin reaction was10-catechol-pyranos-3-glucoside,with its converting rate reached the peak value of（66.2±1.4） % at the 24^th hour.The purity of 10-catechol-pyranocyanidin-3-glucoside reached more than 96.5% after purification.While the theoretical product of pyruvate acid-anthocyanin reaction,10-carboxy-pyranocyanin-3-glucoside,was not detected within 48 h.The present study introduced a rapid synthesis method for high purity pyranoanthocyanins production from caffeic acid,from which the pyrano-pigment could be efficiently formed within 30 h.Information in this study would promote the broader application of pyranoanthocyanins in food coloring industry as well as other related fields.更多还原