背景:在水果和蔬菜汁基质中发现了花色苷和维生素C之间的同步降解。为了研究花色苷的C环是否是这种相互作用的关键位点,具有四个不同C环修饰的花青素(3-糖基化,3,5-二糖基化,6″-丙二酰,吡喃化)添加到含维生素C的苹果汁中,以及花色苷保留率的变化,维生素C滞留,颜色,分析了抗氧化活性和差异代谢产物。
结果:花色苷的保留顺序为吡喃化>6″-丙二酸基化>3,5-二糖基化>3-糖基化。维生素C的保留顺序为6″-丙二酸基化>吡喃基化>3,5-二糖基化>3-糖基化。颜色稳定性的顺序与花色苷的保留顺序相同,抗氧化活性的顺序与维生素C的保留顺序相反。结果表明,C环修饰限制了花色苷的活性,提示C环是花青素与维生素C相互作用的关键位点之一。添加了不同花色苷的所有苹果汁基质的共享差异代谢产物是反式-hinokiresinol,花青素骨架可能与苹果汁中的某些化合物反应生成。
结论:本研究表明,花色苷C环的修饰可以在一定程度上影响花色苷与维生素C的相互作用。这为花青素C环改性在花青素和维生素C共存的典型果蔬饮料货架期质量控制中的应用提供了有价值的见解。©2024化学工业学会。
BACKGROUND: Synchronous degradation between
anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C-ring of
anthocyanin is the key site of this interaction, cyanidin with four different C-ring modifications (3-glucosylation, 3,5-diglucosylation, 6″-malonylation, pyranylation) was added to vitamin C-containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed.
RESULTS: The
anthocyanin retention was in the order of pyranylation >6″-malonylation >3,5-diglucosylation >3-glucosylation. The vitamin C retention was in the order of 6″-malonylation > pyranylation >3,5-diglucosylation >3-glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C-ring limited the activity of anthocyanin, and suggested that the C-ring was one of the key sites for
anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans-hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice.
CONCLUSIONS: This study showed that modification of the anthocyanin C-ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C-ring modification in shelf-life quality control of typical fruit and vegetable beverages with the coexistence of
anthocyanin and vitamin C. © 2024 Society of Chemical Industry.