不同品种紫甘薯花色苷含量与组分分析
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摘要
以徐紫薯5号、徐紫薯8号、日本凌紫、韩紫3号、渝紫263号和渝苏紫43号6个紫甘薯品种为研究对象,采用UPLC-PDA及UPLC-QTOF/MS对紫甘薯花色苷组分进行分离,对单一组分进行结构鉴定,明确主要花色苷成分的化学结构,以矢车菊素-3-O葡糖苷为标准对照品对主要花色苷组分进行定量分析.本实验共鉴定出11种花色苷,包括6种矢车菊素类和5种芍药素类.不同品种紫甘薯花色苷含量与组分各不相同,紫甘薯花色苷(干质量)总质量分数为227.51～1 500.66mg/100g,以徐紫薯8号含量最高.紫甘薯花色苷均以酰基化的形式存在.
The qualitation and quantitation of anthocyanins in 6 purple sweetpotapo(PSP)cultivars(Xuzi 5,Xuzi 8,Ayamurasiky,Korea 3,Yuzi 263 and Yusuzi 43)were carried out using a combination of ultraperformance liquid chromatography-photodiode array(UPLC-PDA)and quadrupole-time-of-flight mass spectrometry(QTOF-MS)analyses.The quantitative analyses of these anthocyanins were conducted using cyanidin 3-O-glucoside as a standard.Eleve acylated anthocyanins including 6 cyanidins and 5 peonidins were tentatively characterized.The total anthocyanin contents of the PSPs depended on the cultivars,in the range of 227.51～1 500.66 mg/100 g DW,and Xuzi 8 showed the highest content.All anthocyanins in purple sweetpotatoes were the acylated anthocyanins.
The qualitation and quantitation of anthocyanins in 6 purple sweetpotapo(PSP)cultivars(Xuzi 5,Xuzi 8,Ayamurasiky,Korea 3,Yuzi 263 and Yusuzi 43)were carried out using a combination of ultraperformance liquid chromatography-photodiode array(UPLC-PDA)and quadrupole-time-of-flight mass spectrometry(QTOF-MS)analyses.The quantitative analyses of these anthocyanins were conducted using cyanidin 3-O-glucoside as a standard.Eleve acylated anthocyanins including 6 cyanidins and 5 peonidins were tentatively characterized.The total anthocyanin contents of the PSPs depended on the cultivars,in the range of 227.51～1 500.66 mg/100 g DW,and Xuzi 8 showed the highest content.All anthocyanins in purple sweetpotatoes were the acylated anthocyanins.
引文
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[14]He W,Zeng M M,Chen J,et al.Identification and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in China by UPLC-PDA and UP-LC-QTOFMS/MS[J].J Agric Food Chem,2016,64(1):171.
[15]邹波,曾丹,吴继军,等.不同品种紫肉甘薯抗氧化能力及花色苷成分分析[J].食品科学,2018,39(2):38.
[16]Li J,Li X D,Zhang Y,et al.Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices[J].Food Chem,2013,136(3/4):1429.
[2]Winkel-Shirley B.Flavonoid biosynthesis.A colorful model for genetics,biochemistry,cell biology,and biotechnology[J].Plant Physiol,2001,126(2):485.
[3]Lee M J,Park J S,Choi D S,et al.Characterization and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS[J].J Agric Food Chem,2013,61(12):3148.
[4]Kim H W,Kim J B,Cho S M,et al.Anthocyanin changes in the Korean purple-fleshed sweet potato,Shinzami,as affected by steaming and baking[J].Food Chem,2012,130(4):966.
[5]Xu J,Su X,Lim S,et al.Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40[J].Food Chem,2015,186(1):90.
[6]Sun C H,Fan S H,Wang X,et al.Purple sweet potato color inhibits endothelial premature senescence by blocking the NLRP3inflammasome[J].J Nutr Biochem,2015,26(10):1029.
[7]Lim S,Xu J,Kim J,et al.Role of anthocyanin-enriched purple-fleshed sweet potato P40in colorectal cancer prevention[J].Mol Nutr Food Res,2013,57(11):1908.
[8]Wang W C,Li J L,Wang Z,et al.Oral hepatoprotective ability evaluation of purple sweet potato anthocyanins on acute and chronic chemical liver injuries[J].Cell Biochem Biophys,2014,69(3):539.
[9]Sun H N,Mu T H,Liu X L,et al.Purple sweet potato(Ipomoea batatas L.)anthocyanins:preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect[J].J Agric Food Chem,2014,62(11):2364.
[10]Zhang Z F,Lu J,Zheng Y L,et al.Purple sweet potato color protects mouse liver against D-galactose-induced apoptosis via inhibiting caspase-3activation and enhancing PI3K/Akt pathway[J].Food Chem Toxicol,2010,48(8/9):2500.
[11]Wang X,Zhang Z F,Zheng G H,et al.The inhibitory effects of purple sweet potato color on hepatic inflammation is associated with restoration of NAD+levels and attenuation of NLRP3inflammasome activation in high-fat-diet-treated mice[J].Molecules,2017,22(8):E1315.
[12]Shan Q,Zheng Y L,Lu J,et al.Purple sweet potato color ameliorates kidney damage via inhibiting oxidative stress mediated NLRP3inflammasome activation in high fat diet mice[J].Food Chem Toxicol,2014,69:339.
[13]Zhang Y,Niu F X,Sun J,et al.Purple sweet potato(Ipomoea batatas L.)color alleviates high-fat-diet-induced obesity in SD rat by mediating leptins effect and attenuating oxidative stress[J].Food Sci Biotechnol,2015,24(4):1523.
[14]He W,Zeng M M,Chen J,et al.Identification and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in China by UPLC-PDA and UP-LC-QTOFMS/MS[J].J Agric Food Chem,2016,64(1):171.
[15]邹波,曾丹,吴继军,等.不同品种紫肉甘薯抗氧化能力及花色苷成分分析[J].食品科学,2018,39(2):38.
[16]Li J,Li X D,Zhang Y,et al.Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices[J].Food Chem,2013,136(3/4):1429.