CAJ | 학술논문

花色苷是一类广泛存在于植物中的水溶性色素.这类色素不仅色泽鲜艳,色调自然,而且安全性高,具有保健功能.然而,天然的花色苷色素存在稳定性差的缺陷,从而严重阻碍了其在食品工业中的广泛应用.为了改善花色苷色素的稳定性,采用分子修饰的方法,通过丁二酸酐酯化修饰花色苷色素,从而在保证色素色泽的前提下显著提高了花色苷色素的稳定性.由于花色苷的成分复杂,分析其酯化前后结构变化的步骤既繁琐又困难.利用红外光谱技术的宏观指纹特性对萝卜红色素的酯化修饰前后的结构进行分析.结果表明,花色苷分子结构中糖环上的羟基与丁二酸酐发生酯化反应,形成了相应的酯类化合物,这可能是花色苷色素提高稳定性的根本原因.
화색감시일류엄범존재우식물중적수용성색소.저류색소불부색택선염,색조자연,이차안전성고,구유보건공능.연이,천연적화색감색소존재은정성차적결함,종이엄중조애료기재식품공업중적엄범응용.위료개선화색감색소적은정성,채용분자수식적방법,통과정이산항지화수식화색감색소,종이재보증색소색택적전제하현저제고료화색감색소적은정성.유우화색감적성분복잡,분석기지화전후결구변화적보취기번쇄우곤난.이용홍외광보기술적굉관지문특성대라복홍색소적지화수식전후적결구진행분석.결과표명,화색감분자결구중당배상적간기여정이산항발생지화반응,형성료상응적지류화합물,저가능시화색감색소제고은정성적근본원인.
Anthocyanins are relatively abundant in vegetables and fruits, which have potential positive health effects. The role of anthocyanins as food coloring agents becomes very important because they can provide attractive bright color of many food products. Nevertheless, the instability of natural anthocyanins was a big obstacle for its usage in food as colorants. The stability of the red radish anthocyanins is significantly improved by modified esterification of the colorant. Usually, the red radish anthocyanins was composed of several components of similar structures. The major methods for determining the structures of anthocyanin colorants involve chromatographic techniques such as TLC, HPLC and HPLC-MS, which are very useful in separation and identification of the components of anthocyanins However, compared to the spectroscopic method, the chromatographic methods are usually complicated and time-consuming during separation and analysis. In the present paper, the authors seek to establish a new, rapid and economic method for the analysis of structural change before and after esterified modification of anthcyanins in view of unique macro-fingerprint characteristics of infrared spectroscopy, which could reflect the whole change of complicated mixture system. The anthocyanins from red radish was esterification-modified by reacting with succinic anhydride, and the natural and modified anthocyanins were detected by FTIR The results showed that carbonyl of succinic anhydride was connected with the hydroxyl in glucosyl rings of anthocyanins to form new esterified anthocyanins, which are more stable than the natural one and present attractive bright color as usual.