摘要
吡喃型花青素类化合物为近年来新发现的一类花青素衍生物,主要存在于陈年葡萄酒或久置果汁中,其化学结构与自然界中常见花青素类区别较大,因在原有花青素C4位及C5位羟基间经环化加成增加一个吡喃环D,进而形成新的吡喃型花青素。该文整理了国内外有关农产品或食品中吡喃型花青素类化合物的相关研究报道,分别就其来源、种类、形成过程、分离纯化及结构鉴定技术、稳定性评价、对葡萄酒品质影响及功能活性方面进行了概述。鉴于吡喃型花青素独特化学结构、良好色泽稳定性及潜在功能活性,未来吡喃型花青素将在农产品加工或食品领域中展现出巨大应用潜力。该文旨在为吡喃型花青素类化合物的深入纯化鉴定、功能特性研究及综合开发利用提供参考依据。
The pyranoanthocyanin compounds,which are newly discovered in recent years,are mainly identified in aged grape wines or long-storage fruit juices. The chemical structures of pyranoanthocyanins are quite different from the common anthocyanins in nature,whose basic structure results from the cyclic addition of other compounds onto the position C4 and the C5-OH group of the origin anthocyanins that leads to the formation of a new pyran ring D. The present paper summarized the latest research on pyranoanthocyanin compounds from agricultural and food products,mainly focusing on the sources,species,formation process,purification and preparation,stability,effects on the wine quality and functional activity of pyranoanthocyanins. Concerning the unique chemical structure,good color stability and potential functional activity,the pyranoanthocyanins will certainly be widely used in the field of agricultural and food products. This paper expected to provide references for further purification and identification,functional characteristics,as well as comprehensive development and utilization of pyranoanthocyanins.
作者
王二雷
刘彦君
刘静波
WANG Er-lei;LIU Yan-jun;LIU Jing-bo(Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第12期325-333,共9页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31271907)
吉林省重点实验室项目(20160101328JC)
关键词
花色苷
吡喃型花青素
葡萄酒
丙酮酸
稳定性
anthocyanins
pyranoanthocyanins
grape wine
pyruvic acid
stability
