花青素研究进展

文章根据国内外对花青素生理功能的研究报导归纳了花色苷的主要生理活性并就其成分分离和结构鉴定做了概括。     

Optimization of microwave-assisted extraction of anthocyanins from mulberry and identification of anthocyanins in extract using HPLC-ESI-MS

Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. This study aims to optimize the microwave-assisted extraction (MAE) conditions of anthocyanins from mulberry (M. atropurpurea Roxb.) using response surface methodology (RSM). A Box-Behnken experiment was employed in this regard. Methanol concentration, microwave power, and extraction time were chosen as independent variables. The optimized conditions of MAE were as follows: 59.6% acidified methanol, 425 W power, 25 (v/w) liquid-to-solid ratio, and 132 s time. Under these conditions, 54.72 mg anthocyanins were obtained from 1.0 g mulberry powder. Furthermore, 8 anthocyanins were identified by high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) in mulberry extract. The results showed that cyanidin-3-glucoside and cyanidin-3-rutinoside are the major anthocyanins in mulberry. In addition, in comparison with conventional extraction, MAE is more rapid and efficient for extracting anthocyanins from mulberry.     

Transformations of elderberry anthocyanins

Summary The influence of pH on structural transformations of elderberry concentrate anthocyanins and anthocyanin preparation isolated from elderberries was studied. The red coloured cationic form and colourless pseudobase occur in equilibrium in the pH range 1.0–4.5. The time interval necessary for equilibration depends on pH as well as on the reaction environment. Equilibrium constants pK = (2.73 ± 0.16) for elderberry concentrate and pK = (2.92 ± 0.07) for anthocyanin preparation were calculated from absorbance values after equilibration between the cationic form and pseudobase. Two anhydrobases with different positions of carbonyl group are formed in solution at pH values higher than 4.5 corresponding to absorption maxima at 430 nm and 530 nm. These anhydro-bases are very unstable and are subject to further structural transformations. The stability of anhydro-bases increases with increasing pH value and decreasing temperature. Half-life values of the anhydrobase and ionized anhydrobase decay in elderberry concentrate and anthocyanin preparation were calculated.

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Transformationen der Anthocyane aus Holunderbeeren

Zusammenfassung Der Einfluß des pH-Wertes auf die strukturellen Änderungen der Anthocyane im Holunderbeerenkonzentrat und im aus Holunderbeeren isolierten Anthocyanpräparat wurde untersucht. Bei pH-Werten 1,0–4,5 befinden sich die rote Kationenform und die farblose Pseudobase in Gleichgewicht. Das Zeitintervall, notwendig zur Erreichung des Gleichgewichtes, hängt sowohl vom pH-Wert als auch vom Reaktionsmilieu ab. Die Gleichgewichtskonstanten pK=(2,73 ± 0,16) für das Holunderbeerenkonzentrat und pK = (2,92 ± 0,07) für das Anthocyanpräparat wurden aus den Absorptionswerten nach Erreichung des Gleichgewichtes zwischen der Kationenform und der Pseudobase ausgewertet. Bei pH-Werten 4,5 und höher werden in der Lösung zwei Anhydrobasen mit der unterschiedlichen Position der Carbonylgruppe gebildet, dessen Absorptionsmaxima bei 430 und 530 nm liegen. Diese Anhydrobasen sind sehr labil und ihre Struktur wird weiter verändert. Die Stabilität der Anhydrobasen steigt mit steigendem pH-Wert und sinkender Temperatur. Die Halbzeitwerte des Zerfalls der Anhydrobasen und der ionisierten Anhydrobasen wurden berechnet.

     

The anthocyanins of sunflower

The extraction process of red pigments from the husks of a cultivar of sunflower has been studied. It has been shown that a fraction containing circa 80% of the starting pigments could be obtained by grinding. Best extractions were obtained with distilled water-organic solvent mixtures of intermediate polarity values. The extraction yields are strongly influenced by the pH and the solvent/powder ratio and reach the maximum after about 2 hr.
The experimental data showed that the greater part of the pigments, readily precipitable by acidification to pH 2.0, are bonded to a macromolecule, probably of protein nature, as confirmed by electrophoresis.     

花色苷的热稳定性及其影响因素研究

花色苷是优良的天然植物源色素,同时具备抗氧化、抗肿瘤等重要生理功能。花色苷的热稳定性是影响其在食品工业中应用的主要因素,本文对花色苷的热降解动力学和热降解影响因素进行了综述。花色苷在食品中的热降解动力学均为一级动力学,影响其降解的主要因素包括pH、压强、温度、糖类、黄酮类物质、抗坏血酸类及其自身的酰基化程度。     

天然色素花青素的微胶囊化研究

研究喷雾干燥法制备高包埋率微胶囊化花青素的壁材组成以及工艺条件,结果表明:花青素∶壁材为20%、麦芽糊精∶β-环状糊精为3∶1、阿拉伯胶比例为10.0%、喷雾干燥的进口温度120℃、出口温度80℃时,花青素的微胶囊化效果最好、包埋率高,而且花青素微胶囊化后,其稳定性有显著提高。     

Proanthocyanidins,anthocyanins and cardiovascular diseases

Fruit and vegetable flavonoids, including proanthocyanidins, anthocyanidins to an extent and anthocyanins (anthocyanidins with sugar moieties attached to the hydroxyl groups) are found in reasonably high quantities in cocoa, berries, cinnamon and red grapes and have proved to be protective against many cardiovascular risk factors. After summarising the biokinetic properties of anthocyanins and proanthocyanidins, we review basic science and clinical evidence for the effectiveness of these flavonoids against cardiovascular disease and discuss the possible mechanisms of action and cellular signalling pathways involved in this effect.     

花色苷生物活性的研究进展

花色苷是一种广逭存在的水溶性植物色素，是水果和花靓丽颜色（红、橙、蓝）的来源。本研究对花色素类的吸收和代谢，抗氧化、抗癌及其它生物活性进行了综述。     

Food colorants: anthocyanins

Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous. All involve different groups of chemical compounds which may be used directly as colorants, or may be chemically modified to produce different hues or increased stability. All usually involve a method of collection, extraction, purification, possibly stabilization, and formulation. A variety of hues can be obtained ranging from green through yellow, orange, red, blue, and violet, depending on the source of colorant. Similarly, water or oil-soluble formulations can be prepared depending on the type of colorant.     

紫甘薯花色苷提取工艺优化研究及其组分分析

文章选取紫甘薯花色苷提取时间、提取温度和料液比三个因素进行中心组合设计,利用响应面法对其提取工艺参数进行优化研究.结果表明:在提取温度为80℃,提取时间74.7 min,料液比1:28.7的条件下,紫甘薯花色苷提取产量最高,最大提取产量预测值为157.29 mg·g-1,与实测值相符.通过HPLC-DAD分析,宁紫1号紫甘薯中有15种具有花色苷特征吸收峰的组分,其中3号峰,4号峰,9号峰,12号峰为主要花色苷,占总花色苷的21.23%,24.62%,18.49%和18.29%.     

黑米麸皮花青素脂质体冻干粉的制备

用冷冻干燥法制备黑米麸皮花青素脂质体前体——花青素脂质体冻干粉。以脂质体冻干粉复水后的渗漏率、粒径、Zeta电位等为考察指标,研究预冷冻温度、添加冻干保护剂海藻糖、蔗糖及其分别与甘露醇复配后对黑米麸皮花青素脂质体冻干粉质量的影响。结果表明:预冷冻温度对花青素脂质体冻干粉的质量无显著影响。单独使用海藻糖或蔗糖做保护剂时,当大豆卵磷脂与保护剂质量比为13,制备得到的花青素脂质体冻干粉复水后的渗漏率最低,分别为16.64%和12.50%;海藻糖或蔗糖分别与甘露醇复配均能对花青素脂质体起到协同保护作用,当大豆卵磷脂蔗糖甘露醇质量比为132时,所得脂质体冻干粉复水后渗漏率最低,为7.45%,平均粒径为346.1nm;而当大豆卵磷脂海藻糖甘露醇为132时,所得脂质体冻干粉复水后的渗漏率为9.65%,平均粒径为364.6nm;脂质体冻干粉复水后Zeta电位变得更负,脂质体稳定性有所提高。用蔗糖和甘露醇复配做保护剂制备得到的花青素脂质体冻干粉的质量最佳。     

Bilberries and their anthocyanins ameliorate experimental colitis

Bilberries have positive effects in acute and chronic diarrhea. Patients with inflammatory bowel disease (IBD) report on improved symptoms upon ingestion. Bilberries contain approximately 10% of anthocyanins (ACs), which have anti-oxidative, anti-carcinogenic, and anti-inflammatory properties. We investigated whether experimental colitis can be ameliorated by dried bilberries or ACs. Acute and chronic dextrane sodium sulphate (DSS) colitis were induced in Balb/c mice by 2.5% DSS in the drinking water. Mice were fed with dried bilberries or ACs, respectively. Cytokines were determined in supernatants from mesenteric lymph nodes (MLNs) by ELISA and apoptosis was investigated by terminal deoxynucleotidyl transferase biotin-dUTP nick end labeling assays. Oral administration of bilberries during acute DSS-induced colitis ameliorated disease severity and reduced secretion of IFN-γ and tumor necrosis factor from mesenteric lymph node cells. Dried bilberries also improved chronic DSS-colitis. Ingestion of ACs reduced intestinal inflammation in acute and chronic DSS-colitis with decreased histological scores and cytokine secretion. Both bilberries and ACs prevented inflammation-induced apoptosis in colonic epithelial cells. Taken together, ingestion of dried bilberries had positive effects on various parameters especially in acute DSS-colitis. Oral administration of ACs resulted in an amelioration of acute colitis as well as chronic colitis. These promising results justify a clinical study on their therapeutic effect in inflammatory bowel disease patients.     

从黑莓汁加工的废弃物中提取多酚类化合物

黑莓汁加工会产生大量的废弃物黑莓渣,黑莓渣富含多酚类生物活性物质。黑莓渣中总酚含量(以干基计)为6.86%(w/w),花色苷含量(以干基计)为0.38%(w/w)。从黑莓渣中提取多酚和花色苷的研究结果表明,花色苷的最佳提取工艺条件是:以80目的黑莓渣粉为原料,采用含有1%柠檬酸的50%乙醇溶液为提取剂,在35℃提取2次,每次30min、料液比为1∶10。花色苷的提取率为98.33%。总酚的最佳提取工艺条件是:以80目的黑莓渣粉为原料,用含有1%柠檬酸的50%乙醇溶液为提取剂,在55℃提取2次,每次15min、料液比为1∶10,在此条件下总酚的提取率为93.72%。     

辅色剂对蓝莓花色苷的辅色作用及其稳定性的影响

研究了几种辅色剂对蓝莓花色苷的辅色作用,并研究了微波、不同温度和光照条件下辅色剂丁二酸、苹果酸、对羟基苯甲酸、阿魏酸对蓝莓花色苷稳定性的影响。结果表明:丁二酸、苹果酸、对羟基苯甲酸、阿魏酸对蓝莓花色苷具有辅色作用,浓度为0·05mol/L辅色效果最佳,而且能够增强花色苷光热稳定性,但对微波处理的花色苷辅色效果次之。总之,在这4种辅色剂中,丁二酸、苹果酸、对羟基苯甲酸对蓝莓花色苷的稳定性较强,阿魏酸偏弱。     

笃斯越橘花色苷抗氧化活性研究

目的:研究笃斯越橘花色苷的体外抗氧化活性、作用于肿瘤细胞后细胞内抗氧化酶的活性以及氧化产物的含量。方法:采用分光光度法、水杨酸比色法、邻苯三酚自氧化法、硫代硫酸钠滴定法、铁氰化钾还原法测定对DPPH·、·OH、O-2·、H2O2的清除能力以及总还原能力,采用试剂盒测定GSH-PX、CAT、SOD的活性和MDA的含量。结果:笃斯越橘花色苷清除DPPH·的能力略大于VC,清除其他三种自由基的能力和总还原能力都小于VC,并且作用于肿瘤细胞后,细胞内GSH-PX、CAT、SOD的活性都随笃斯越橘花色苷浓度的升高而减少,具有一定的量效关系,而细胞内MDA的含量随笃斯越橘花色苷浓度的升高而增加,呈线性关系。结论:笃斯越橘花色苷的体外抗氧化活性较强,并对肿瘤细胞内抗氧化酶的活性和氧化产物的含量具有一定影响。     

越橘花色苷特征及其制备技术研究进展

越橘花色苷是一类重要的植物功能性天然色素。系统论述了越橘花色苷的结构、组分、理化性质、生理功能、提取等方面研究成果,阐述了其研究和产业化开发方面存在的问题及越橘花色苷在人体保健应用方面的发展前景。     

天然花青素稳定性研究现状

花青素是天然色素的一种,赋予了自然界许多植物明亮而鲜艳的颜色。然而,由于花青素的高活性,温度、光照、pH等多种因素都可以影响其稳定性,从而使其降解。在天然色素应用越来越广泛的当今,对花青素稳定性方面的研究也越来越多。本文简述了国内外天然花青素稳定性的研究现状,分析了影响花青素稳定性的各个因素,论述了提高色素稳定性的措施,特别论述了国内外使用辅色素改善色素稳定性的方法,希望对花青素的扩大应用起到一定的促进作用。     

Acylated anthocyanins in broccoli sprouts

Broccoli is a nutritious vegetable and a good source of vitamins and minerals. It also contains important antioxidant phytochemicals like β-carotene and α-tocopherol, indoles and isothiocyanates. On the other hand, edible sprouts are novel nutritive plant-derived foods, good source of flavonoids and other polyphenols (Moreno, Pérez-Balibrea, et al., 2006).     

玫瑰茄花色苷纯化工艺优化研究

对玫瑰茄花色苷纯化工艺进行优化研究,通过对X-5、DA-201、HPD-100、D101、AB-8五种大孔树脂进行筛选,得出最适用于玫瑰茄花色苷纯化的树脂为HPD-100大孔树脂。通过单因素和正交实验对HPD-100大孔树脂纯化条件进行优化,得出最佳吸附工艺条件是:样液浓度为1.5 mg/m L,上样流速为2 m L/min,p H值为3.0,吸附率为91.988%;最佳解吸工艺条件是:洗脱液浓度为70%,洗脱流速为1.75 m L/min,洗脱液用量60 m L,解吸率为92.144%,纯化后的玫瑰茄红色素色价为38.5。通过纯化前后玫瑰茄红色素高效液相色谱图的比较可知:玫瑰茄红色素主要含有5种成分,纯化后的色素矢车菊花色苷的含量明显升高。