期刊论文

Self-association Conditions and Hydration Kinetics of Spine Grape Anthocyanins

中文

现代食品科技

1673-9078

2015

31

3

144-150 and 164

10.13982/j.mfst.1673-9078.2015.3.025

国家自然科学基金资助项目（31271836）；

本校为第一机构

花色苷自聚合是实现其稳定化的重要途径.研究了花色苷浓度、pH、温度、时间、纯度、溶剂体系等对刺葡萄花色苷自聚合效应的影响.结果表明:刺葡萄花色苷粗提液适宜的自聚合条件为:pH3,时间60 min,温度20℃,浓度超过0.24 mmo/L.在此条件下,聚合度达到50.5433以上.对于3种不同纯度的刺葡萄花色苷溶液,纯度越高,自聚合效应越强,且更易发生自聚合,提示刺葡萄花色苷分子间共色及辅色效应可能存在制约机制.模拟葡萄酒、葡萄汁的体系条件,发现刺葡萄花色苷在醇系中自聚合作用的强度大于在水系中,两者发生自聚合作用的初始浓度分别为0.03 mmol/L和0.06 mmol/L.通过对花色苷溶液水合动力学分析,发现花色苷...

Self-association of anthocyanins is important for stability. The effects of anthocyanin concentration, pH, temperature, time, purity, and solvent system on the self-association of spine grape anthocyanins (SGA) were studied. The results showed that the optimum conditions for self-association of SGA crude extracts were pH 3, 60 min, 20, and an anthocyanin concentration of greater than 0.240 mmol/L. Under these conditions, the degree of self-association reached 50.5433. For three SGAs that differed in purity, a higher purity resulted in molecules that could self-associate more easily and more st...