摘要
以23种含花青素的植物源性食品为研究对象,首先对pH示差法进行改进:通过液相色谱-三重四级杆串联质谱法鉴别出不同植物源性食品中花青素种类和具体化学结构,并计算出混合花青素的平均摩尔质量;通过分光光度法测得混合花青素的平均摩尔消光系数。然后对pH示差法改进前后的检测结果进行差异比较分析。结果表明,提子和蓝莓中花青素的种类最多,蓝莓和黑玉米中花青素数量最多。不同植物源性食品的混合花青素的平均摩尔质量为449.2~784.8 g/mol,平均摩尔消光系数为17 807~37 150 L/(mol·cm)。当不同植物源性食品中矢车菊素-3-O-葡萄糖苷低于所含总花青素物质的量分数的80%时,pH示差法改进前后的检测结果之间相比具有显著性差异(P<0.05)。该研究表明,对于矢车菊素-3-O-葡萄糖苷含量远低于其他花青素的植物源性食品而言,以矢车菊素-3-O-葡萄糖苷计算总花青素含量必然造成很大误差。改进后的pH示差法检测花青素的结果更准确,直接利用已确定的针对不同植物源性食品中特有混合花青素的平均摩尔质量和平均摩尔消光系数即可求得总花青素,该法可为天然食用花青素的质量控制、开发利用与加工提供数据支撑。
Twenty-three kinds of plant origin foods containing anthocyanidins were used as the research object for the determination of anthocyanidins by improved pH differential method.Firstly,the pH differential method was improved in this study.The species and chemical structures of anthocyanidins were identified by liquid chromatography-triple quadrupole tandem mass spectrometry,and the average molar mass of mixed anthocyanidins was calculated.The average molar extinction coefficient of mixed anthocyanidins was measured by spectrophotometry.Then differences in the test results between before and after improvement were analyzed.Results showed that the most varieties of anthocyanidins were detected in grape and blueberry,and the amount of anthocyanidins in blueberry and black corn was the most.The average molar mass of mixed anthocyanidins of different plant-origin foods was 449.2-784.8 g/mol and the average molar extinction coefficient was from 17 807 to 37 150 L/(mol·cm).When cyanidin-3-O-glucoside in different plant origin foods was lower than 80% of the total amount of substance fraction of anthocyanidins or no cyanidin-3-O-glucoside was contained,there were significant differences(P<0.05) between the before and after improvement of the pH differential method.This study indicated that the calculation of total anthocyanidins by cyanidin-3-O-glucoside was bound to cause a large error for the plant origin foods,in which the content of cyanidin-3-O-glucoside was much lower than that of other anthocyanidins.The test result of the determination of anthocyanidins using the improved pH differential method was more accurate and could be calculated directly by using the confirmed average molar mass and average molar extinction coefficient of specific mixed anthocyanidins in different plant origin foods.This could provide data support for quality control,development and utilization,and processing of anthocyanidins as natural food.
作者
谭亮
李玉林
杲秀珍
赵静
王婷
蒋桂娟
王虹蕾
王环
TAN Liang;LI Yulin;GAO Xiuzhen;ZHAO Jing;WANG Ting;JIANG Guijuan;WANG Honglei;WANG Huan(Northwest Institute of Plateau Biology,Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resource,Chinese Academy of Sciences,Xining 810001,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第21期276-285,共10页
Food and Fermentation Industries
基金
青海省重点实验室建设专项(2022-ZJ-Y18)
中国科学院兰州区域中心自主知识课题项目(2019zl03,lz2023gl05)。
关键词
植物源性食品
花青素
pH示差法改进
液相色谱-三重四级杆串联质谱法
平均摩尔质量和平均摩尔消光系数
plant origin foods
anthocyanidins
improved pH differential method
liquid chromatography-triple quadrupole tandem mass spectrometry
average molar mass and average molar extinction coefficient
