绿原酸对紫薯花色苷的辅色作用研究

TS201.1; 为研究绿原酸对紫薯花色苷的辅色稳定作用,本试验采用可见吸收光谱和液质联用色谱(HPLC-MS)法研究了绿原酸不同添加浓度、pH值和温度对紫薯花色苷的最大吸收波长和最大吸光度及花色苷成分的影响,比较了绿原酸辅色前后花色苷的热稳定性.结果表明,绿原酸对紫薯花色苷产生了增色效应和红移效应,辅色效应随绿原酸浓度的增大而增强,最适辅色pH值为3.5,绿原酸辅色后紫薯花色苷的组成不变,花色苷热稳定性增强....

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Published in西南农业学报 Vol. 25; no. 6; pp. 2218 - 2221
Main Author 闫征 李春阳
Format Journal Article
LanguageChinese
Published 江苏省农业科学院农产品加工研究所,江苏南京,210014 2012
Subjects
紫薯
绿原酸
花色苷
辅色作用
辅色作用
紫薯
花色苷
绿原酸
Online AccessGet full text
ISSN1001-4829

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Abstract TS201.1; 为研究绿原酸对紫薯花色苷的辅色稳定作用,本试验采用可见吸收光谱和液质联用色谱(HPLC-MS)法研究了绿原酸不同添加浓度、pH值和温度对紫薯花色苷的最大吸收波长和最大吸光度及花色苷成分的影响,比较了绿原酸辅色前后花色苷的热稳定性.结果表明,绿原酸对紫薯花色苷产生了增色效应和红移效应,辅色效应随绿原酸浓度的增大而增强,最适辅色pH值为3.5,绿原酸辅色后紫薯花色苷的组成不变,花色苷热稳定性增强.
AbstractList 为研究绿原酸对紫薯花色苷的辅色稳定作用，本试验采用可见吸收光谱和液质联用色谱（HPLC—MS）法研究了绿原酸不同添加浓度、pH值和温度对紫薯花色苷的最大吸收波长和最大吸光度及花色苷成分的影响，比较了绿原酸辅色前后花色苷的热稳定性。结果表明，绿原酸对紫薯花色苷产生了增色效应和红移效应，辅色效应随绿原酸浓度的增大而增强，最适辅色pH值为3．5，绿原酸辅色后紫薯花色苷的组成不变，花色苷热稳定性增强。
TS201.1; 为研究绿原酸对紫薯花色苷的辅色稳定作用,本试验采用可见吸收光谱和液质联用色谱(HPLC-MS)法研究了绿原酸不同添加浓度、pH值和温度对紫薯花色苷的最大吸收波长和最大吸光度及花色苷成分的影响,比较了绿原酸辅色前后花色苷的热稳定性.结果表明,绿原酸对紫薯花色苷产生了增色效应和红移效应,辅色效应随绿原酸浓度的增大而增强,最适辅色pH值为3.5,绿原酸辅色后紫薯花色苷的组成不变,花色苷热稳定性增强.
Author 闫征 李春阳
AuthorAffiliation 江苏省农业科学院农产品加工研究所,江苏南京210014
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DocumentTitleAlternate Studies on Copigmentation Effect of Chlorogenic Acid on Purple Sweet Potato Anthocyanins
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Keywords 辅色作用
紫薯
花色苷
绿原酸
Language Chinese
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Notes YAN Zheng, LI Chun-yang （Institute of Agro-products,Jiangsu Academy of Agricultural Sciences,Jiangsu Nanjing 210014 ,China）
51-1213/S
Purple sweet potato; Anthocyanin ; Chlorogenic acid ; Copigmentation
To study the eopigmentation of purple sweet potato anthocyanins （PSPA）with chlorogenic acid（CA）, the effect of different chlorogenic acid concentrations and pH values on the wavelength of maximum absorbance, maximum absorbance value and antheeyanins components were investigated using visible absorption spectra and HPLC-MS. Color thermal stability of purple sweet potato antheeyanins before and after chlorogenic acid application were observed. After chlorogcnic acid added,the hyperchromic effect and batheehromic effect on purple sweet potato anthocyanins presented. The copigmentation effect became stronger with the increase of added chlorogenic acid concentration. The optimum pH value for copigmentation was 3.5. After chlorogenic acid added, the compositions of purple sweet potato antheeyanins did not changed, and
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PublicationTitleAlternate Southwest China Journal of Agricultural Sciences
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SubjectTerms 紫薯
绿原酸
花色苷
辅色作用
Title 绿原酸对紫薯花色苷的辅色作用研究
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