摘要
目的:探究乌饭树苷与甘氨酸合成乌饭蓝色素的酶促反应过程及其机制。方法:以乌饭树苷和甘氨酸为反应底物,选用β-葡萄糖苷酶催化组成反应体系,制备乌饭蓝;采用UV-vis、HPLC等方法检测反应进程,对乌饭蓝进行分离和色价分析。结果:提出以乌饭树苷为底物酶促合成乌饭蓝的两步法反应机制;优化的反应条件分两步进行,第一步为乌饭树苷的酶促水解反应,反应pH5.0、温度60℃、反应时间3h;第二步加入甘氨酸进行聚合反应,反应温度80℃、反应时间3h;乌饭蓝的色价为90.5。结论:乌饭树苷和甘氨酸可在β-葡萄糖苷酶催化下合成乌饭蓝,可开发作为食品添加剂。
Objective:To explore the reaction process and mechanism of blue pigment(VBP)from Vaccinoside(Vac),glycine(Gly)andβ-glucosidase.Methods:VBP was prepared accordingly,using UV-vis,HPLC and other methods to monitor the reaction process,followed by separation and color value assay.Results:VBP was synthesized by a 2-step reaction.The first step of Vac hydrolysis was set at pH 5.0 and 60℃for 3 h,and usedβ-glucosidase as catalyst;the second step of Gly polymerization was set at 80℃for 3 h,followed by separation to obtain VBP(color value 90.5).Conclusion:VBP was synthesized by Vaccinoside and glycine withβ-glucosidase as the catalyst,which could be applied as potential food additive.
作者
祁子严
周建芹
陈家敏
邓霖芳
张健
刘江云
QI Ziyan;ZHOU Jianqin;CHEN Jiamin;DENG Linfang;ZHANG Jian;LIU Jiangyun(College of Pharmaceutical Sciences,Soochow University,Suzhou 215123;The Third Affiliated Hospital of Zhejiang Traditional Chinese Medicine University,Hangzhou 310005)
出处
《中国食品添加剂》
CAS
北大核心
2022年第8期93-99,共7页
China Food Additives
基金
苏州市农业创新科技项目(SNG2018063
SNG2021022)
浙江省药学会医院药学项目(2018ZYY07)
宜兴市现代农业科技项目(2020NY02)。
关键词
乌饭树
乌饭树苷
甘氨酸
乌饭蓝
Β-葡萄糖苷酶
Vaccinium bracteatum Thunb.
Vaccinoside
glycine
blue pigment
β-glucosidase
