期刊论文

Effect of enzymatic acylation on the photostability of anthocyanins from Vitis davidii

中文

中国食品添加剂

1006-2513

2024

35

3

96-102

10.19804/j.issn1006-2513.2024.3.012

2018JJ2168:湖南省自然科学基金项目

本校为第一机构

提高花色苷的稳定性对扩大其应用意义重大.本研究以刺葡萄花色苷为对象,采用脂肪酶CAL-B酰化,对比分析不同酰化花色苷的光稳定性及光降解动力学特性,探索酰基结构及光源对花色苷稳定性的影响.结果表明:在未酰化、酶促酰化(酰化率 49.9%)、内源酰基花色苷三个样品中,内源酰基、外源酰基样品的稳定性均高于未酰化样品;避光后内源酰基的花色苷含量最高.三个样品的光降解反应符合动力学零级模型,其回归系数均大于 0.980.在避光条件下,内源酰基、酶促酰化、未酰化三个样品的半衰期t1/2 分别为240、141、72.4 d;反应速率常数k0 分别为0.0499、0.0851、0.162.目前酶促酰化样品的光稳定性稍低于内源酰基...

Improving the stability of anthocyanins is of great significance for expanding their applications.Anthocyanins was extracted from Vitis davidii and lipase CAL-B was used for anthocyanin acylation.The photostability and photodegradation kinetics of different acylated anthocyanins were investigated to clarify the influence of acyl structure and light source on anthocyanin stability.The results showed that,in the three groups of un-acylated,enzymatic acylated(acylation efficiency 49.9%)and endogenous acyl anthocyanins,the stability of endogenous and exogenous acyl samples was higher than that of ...