摘要
为了解荔枝果皮花色苷的稳定性,以'糯米糍'荔枝果皮为试验材料,分离纯化得到荔枝果皮花色苷,通过高效液相色谱-质谱(HPLC-MS)联用技术鉴定荔枝果皮中的主要花色苷,并研究温度、酚类、醛类、有机酸、金属离子和抗氧化剂对荔枝果皮花色苷稳定性的影响.结果表明:'糯米糍'荔枝果皮中的主要花色苷为矢车菊素-3-芸香糖苷;荔枝花色苷对热不稳定,低温有利于荔枝果皮花色苷的保存;没食子酸、香兰素、草酸、3,5-二硝基水杨酸、阿魏酸均对荔枝果皮花色苷具有辅色效应,并且在一定范围内浓度越高,作用也越强;金属离子Al3+对花色苷有良好的增色和稳定作用,2,6-二叔丁基对甲酚抗氧化剂对荔枝花色苷虽然有明显的增色效应,但不利于花色苷稳定性的维持.研究结果可为采后荔枝果皮色泽控制提供理论依据.
Abstract
This study aimed to investigate the stability of litchi anthocyanins.'Nuomici'pericarp was collected and used as the experimental materials for lychee anthocyanins separation and purification,the main anthocyanins were identified by HPLC-MS combined technology,and the effects of temperatures,phenols,aldehydes,organic acids,metal ions and antioxidants on the stability of lychee anthocyanins were studied.The results showed that the main anthocyanin in'Nuomici'lychee pericarp was cyanidin-3-rutinoside,which was unstable at high temperatures,while beneficial for preservation at low temperatures.The gallic acid,vanillin,oxalic acid,3,5-dinitrosalicylic acid,and ferulic acid all presented synergistic effects as co-pigment on lychee anthocyanins,and the effects were stronger with increasing concentrations within a certain range.Furthermore,Al3+ions demonstrated significant color enhancement and stabilization properties for the anthocyanins.In contrast,the antioxidant 2,6-di-tert-butyl-4-methylphenol showed obvious color enhancement on lychee anthocyanins but negatively impacted the stability maintenance.The research results could provide theoretical basis for the post-harvest color control of lychee peri-carp.
维普
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