摘要
为开发利用雀梅藤果实中的花青素资源,采用含0.001 mol/L盐酸的水溶液对可食的雀梅藤果实进行花青素粗提液提取,利用阳离子交换树脂从花青素粗提液中分离得到雀梅浆果花青素(Sageretia theezans Brongn fruits anthocyanins,STFA),然后采用LC-MS对雀梅浆果花青素的组成成分进行分析,最后对雀梅浆果花青素的稳定性进行了研究。结果表明,雀梅浆果花青素成分包括矢车菊色素-3-槐糖-5-葡萄糖苷、矮牵牛素-3-(6'-丙二酰)葡萄糖苷、锦葵素-3-葡萄糖苷和芍药素-3-(6'-丙二酰)葡萄糖苷,其在总花青素中的百分比分别为0.38%,22.57%,44.32%和30.86%;紫外光、红外光和室内自然光对花青素稳定性的影响较小,温度对花青素稳定性的影响较大,当pH≤6时有利于花青素的保存。研究结果可为雀梅浆果花青素的工业化生产提供参考依据。
In order to exploit and utilize the anthocyanin components from fruit of Sageretia theezans Brongn fruits,the edible fruit of Sageretia theezans Brongn was extracted by aqueous solution of HCl（ 0. 001 mol/L） to give crude anthocyanin. The crude anthocyanin were separated to obtain Sageretia theezans Brongn fruits anthocyanins（ STFA） by cation ion-exchange resin. Results showed that STFA was Cy-3-Sp-5-Glu,Pt-3-（ 6＇-Mal） Glu,Mv-3-Glu,Pn-3-（ 6＇-Mal） Glu and their relative content obtained by LC-MS analysis were 0. 38%,22. 57%,44. 32%,30. 86% respectively. Anthocyanins were stable under ultraviolet ray,infrared ray and indoor natural light in a short interval,but not stable in high temperature and high pH value. These findings provide an important basis for STFA industrial process.
出处
《广西大学学报（自然科学版）》
CAS
北大核心
2014年第3期461-466,共6页
Journal of Guangxi University（Natural Science Edition）
基金
国家自然科学基金资助项目(81060261)
广西自然科学基金重点项目(2011GXNSFD018016)
关键词
雀梅藤
果实
花青素
分离
稳定性
Sageretia theezans Brongn
fruit
anthocyanin
separation
stability
