红树莓花色苷的提取与鉴定
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摘要
以"秋福"红树莓果实为试材,对其花色苷提取条件进行优化,并采用高效液相色谱质谱联用分析鉴定其花色苷组成成分。结果表明:"秋福"红树莓花色苷最佳提取条件为1.5%的盐酸-甲醇溶液,料液比1∶30 g·mL~(-1),提取时间3 h,提取温度35℃,此时花色苷含量可达4.49 mg·g~(-1)。高效液相色谱-质谱联用分析鉴定出"秋福"红树莓中花色苷共有6种组成成分,其中含量最多为花青素-3-葡萄糖苷,其次为花青素-3-槐糖苷和花青素-3-芸香糖苷,三者含量总和占花色苷总含量的93.03%。
This study take‘Autumn Bliss' red raspberry as test material.The extraction conditions of anthocyanin were optimized,and then the anthocyanin components were identified by high performance liquid chromatography-mass spectrometry.The results showed that 1.5% hydrochloric acid-methanol solution as extraction agent,solid-liquid ratio of 1∶30 g·mL~(-1),extraction time of 3 hours,extraction temperature of 35 ℃,the anthocyanin content was 4.49 mg·g~(-1).There were about six kinds of component of anthocyanin have identified by high performance liquid chromatography-mass spectrometry in raspberry fruits,the content of cyanidin-3-glucosin was the highest,secondly were cyanidin-3-sophoroside and cyanidin-3-rutinoside,the sum of the three components accounted for93.03% of the total anthocyanin content.
This study take‘Autumn Bliss' red raspberry as test material.The extraction conditions of anthocyanin were optimized,and then the anthocyanin components were identified by high performance liquid chromatography-mass spectrometry.The results showed that 1.5% hydrochloric acid-methanol solution as extraction agent,solid-liquid ratio of 1∶30 g·mL~(-1),extraction time of 3 hours,extraction temperature of 35 ℃,the anthocyanin content was 4.49 mg·g~(-1).There were about six kinds of component of anthocyanin have identified by high performance liquid chromatography-mass spectrometry in raspberry fruits,the content of cyanidin-3-glucosin was the highest,secondly were cyanidin-3-sophoroside and cyanidin-3-rutinoside,the sum of the three components accounted for93.03% of the total anthocyanin content.
引文
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[17] 李颖畅,马驰,吕艳芳,等.树莓花色苷稳定性的研究[J].食品工业科技,2014(35):10.
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[22] 位路路,林杨,王月华,等.黑果腺肋花楸花色苷提取工艺、抗氧化活性及其组成鉴定的研究[J].食品科学,2018,39(12):239-245.
[23] KULA M,MAJDAN M,G?óD D,et al.Phenolic composition of fruits from different cultivars of red and black raspberries grown in Poland[J].Journal of Food Composition and Analysis,2016,52:74-82.
[24] MULLEN W,LEAN M E J,CROZIER A,et al.Rapid characterization of anthocyanins in red raspberry fruit by HPLC coupled to a single quadrupole mass spectrometry[J].Journal of Chromatography A,2002,966:63-70.
[25] CHANDRA A,RANA J,LI Y.Separation,identification,quantification,and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS[J].J Agriculture Food Chemistry,2001,49(8):3515-3521.
[26] CAMILLE S,BOWEN-FORBES,YANJUN ZHANG,et al.Anthocyanin content,antioxidant,anti-inflammatory and anticancer properties of blackberry and raspberry fruits[J].Journal of Food Composition and Analysis,2010,23:554-560.
[27] CHEN F,SUN Y,ZHAO G,et al.Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry[J].Ultrasonics Sonochemistry,2007,14(6):767-778.
[28] 陈亮,辛秀兰,王彦辉,等.红树莓花色苷含量测定及成分分析[J].食品与发酵工业,2011,37(5):166-169.
[29] LEE S G,VANCE T M,NAM T G,et al.Evaluation of pH differential and HPLC methods expressed as cyaniding-3-glucoside equivalent for measuring the total anthocyanin contents of berries[J].Journal of Food Measurement and Characterization,2016,10(3):562-568.
[30] ANCOS B D,GONZALEZ E,CANO M P.Differentiation of raspberry varieties according to anthocyanin composition[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1999,208(1):33-38.
[2] MARTIN BUENO J,SAEZ-PLAZA P,RAMOS-ESCDERO F,et al.Analysis and antioxidant capacity of anthocyanins pigments[J].Critical Reviews in Analytical Chemistry,2012,42(2):126-151.
[3] 旷慧,王金铃,姚丽敏,等.6种东北地区红树莓果渣提取物的抗氧化活性差异[J].食品科学,2016,37:63.
[4] CHEN L,KANG Y H.Anti-inflammatory and antioxidant activities of red pepper (Capsicum annuum L.) stalk extracts:Comparison of pericarp and placenta extracts[J].Journal of Functional Foods,2013(5):1724-1731.
[5] MORAIS C A,ROSSO V V D,ESTADELLA D,et al.Anthocyanins as inflammatory modulators and the role of the gut microbiota[J].Journal of Nutritional Biochemistry,2016,33:1-7.
[6] ZURAWICZM E,STUDNICKI M,KUBIK J.A careful choice of compatible pollinizers significantly improves the size of fruits in red raspberry[J].Scientia Horticulturae,2018,235:253-257.
[7] FIBIGR J,SATINSKY D,SOLICH P,et al.A UHPLC method for the rapid separation and quantification of anthocyanins in acai berry and dry blueberry extracts[J].Journal of Pharmaceutical and Biomedical Analysis,2017,143:204-213.
[8] CHEN F,SUN Y,ZHAO G,et al.Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry[J].Ultrasonics Sonochemistry,2007(14):767-778.
[9] GHASSEMPOUR A,HEYDARI R,TALEBPOUR Z.Study of new extraction methods for separation of anthocyanins from red grape skins:Analysis by HPLC and LC-MS/MS[J].Journal of Liquid Chromatography & Related Technologies,2008,31:2686-2703.
[10] TENG H,LEE W Y,CHOU Y H.Optimization of microwave-assisted extraction for anthocyanins,polyphenols,and antioxidants from raspberry(Rubus coreanus Miq.) using response surface methodology[J].Journal of Separation Science,2013,36:3107-3114.
[11] SWER T L,MUKHIM C,BASHIR K,et al.Optimization of enzyme extraction of anthocyanins from Prunus nepalensis L.[J].LWT-Food Science and Technology,2018,91:382-390.
[12] BLACKHALL M L,BERRY R,DAVIES N W,et al.Optimized extraction of anthocyanins from Reid fruits′ Prunus avium ‘Lapins’ cherries[J].Food Chemistry,2018,256:280-285.
[13] TENG H,FANG T,LIN Y Q,et al.Red raspberry and its anthocyanins:Bioactivity beyond antioxidant capacity[J].Trends in Food Science & Technology,2017,66:153-165.
[14] SUN Y Z,LIAO X J,WANG Z F,et al.Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry[J].European Food Research Technology,2007,225(3-4):511-523.
[15] 李蕊,王萍,王振宇,等.野生红树莓花色苷的提取分离及成分鉴定[J].食品与发酵工业,2010,36(10):203-207.
[16] PATRAS A,BRUNTON N P,O′DONNELL C,et al.Effect of thermal processing on anthocyanin stability in foods,mechanisms and kinetics of degradation[J].Trends Food Science and Technology,2010,21:3-11.
[17] 李颖畅,马驰,吕艳芳,等.树莓花色苷稳定性的研究[J].食品工业科技,2014(35):10.
[18] 申芮萌.蓝莓花色苷提取纯化、结构鉴定及体外抗氧化活性研究[D].北京:北京林业大学,2016:25-26.
[19] AGCAM E,AKYILFIZ A,BALASUBRAMANIAM V M,et al.Optimization of anthocyanins extraction from black carrot pomace with thermosonication[J].Food Chemistry,2017,237:461-470.
[20] TAO Y,WANG P,WANG J D,et al.Combining various wall materials for encapsulation of blueberry anthocyanin extracts:Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties[J].Powder Technology,2017,311:77-87.
[21] SANG J,SANG J,MA Q,et al.Extraction optimization and identification of anthocyanins from Nitraria tangutorun Bobr.seed meal and establishment of a green analytical method of anthocyanins[J].Food Chemistry,2017,218:386-395.
[22] 位路路,林杨,王月华,等.黑果腺肋花楸花色苷提取工艺、抗氧化活性及其组成鉴定的研究[J].食品科学,2018,39(12):239-245.
[23] KULA M,MAJDAN M,G?óD D,et al.Phenolic composition of fruits from different cultivars of red and black raspberries grown in Poland[J].Journal of Food Composition and Analysis,2016,52:74-82.
[24] MULLEN W,LEAN M E J,CROZIER A,et al.Rapid characterization of anthocyanins in red raspberry fruit by HPLC coupled to a single quadrupole mass spectrometry[J].Journal of Chromatography A,2002,966:63-70.
[25] CHANDRA A,RANA J,LI Y.Separation,identification,quantification,and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS[J].J Agriculture Food Chemistry,2001,49(8):3515-3521.
[26] CAMILLE S,BOWEN-FORBES,YANJUN ZHANG,et al.Anthocyanin content,antioxidant,anti-inflammatory and anticancer properties of blackberry and raspberry fruits[J].Journal of Food Composition and Analysis,2010,23:554-560.
[27] CHEN F,SUN Y,ZHAO G,et al.Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry[J].Ultrasonics Sonochemistry,2007,14(6):767-778.
[28] 陈亮,辛秀兰,王彦辉,等.红树莓花色苷含量测定及成分分析[J].食品与发酵工业,2011,37(5):166-169.
[29] LEE S G,VANCE T M,NAM T G,et al.Evaluation of pH differential and HPLC methods expressed as cyaniding-3-glucoside equivalent for measuring the total anthocyanin contents of berries[J].Journal of Food Measurement and Characterization,2016,10(3):562-568.
[30] ANCOS B D,GONZALEZ E,CANO M P.Differentiation of raspberry varieties according to anthocyanin composition[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1999,208(1):33-38.