β-glucosidase Activity in Juice-Processing Enzymes Based on Anthocyanin Analysis

A screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure β-glucosidase activity of enzyme preparations used for juice processing. Enzyme preparations (n = 26) were evaluated at two dosage rates. At the mean recommended dosage, one preparation produced a decrease in total monomeric anthocyanin and cyanidin-3-glucoside, relative to a control, indicating β-glucosidase activity. At 0.1% dosage, 4 enzymes produced a significant decrease in cyanidin-3-sophoroside and 2 enzymes caused an increase in cyanidin-3-rutinoside, indicating β-1,2-glucosidase activity. Such activity in juice processing enzymes was much lower and less prevalent than found previously for β-galactosidase. Botrytis cinerea also degraded anthocyanins in boysenberry juice.     

Mass spectrometry fragmentation pattern of coloured flavanol‐anthocyanin and anthocyanin‐flavanol derivatives in aged red wines of Rioja

Background and Aims: During wine ageing, a great variety of reactions take place, resulting in an immense variety of products whose structure sometimes remains unknown. The aim of this work is the study of different fragmentation patterns of flavanol‐anthocyanin derivatives formed along the wine ageing; these patterns are useful for elucidating the different structures of these compounds and other new related ones. Methods and Results: Several wines from the Protected Denomination of Origin Rioja have been studied by an analytical method that combines column chromatography and high‐performance liquid chromatography with diode array and mass and tandem mass spectrometric detections. Thirty‐five coloured flavanol‐anthocyanin compounds formed by direct reaction or by acetaldehyde‐mediated condensation have been identified. For direct reaction derivatives, two different fragmentation patterns (one of them not previously reported) have been observed depending on the position of flavanol in the coloured derivative. Several compounds have been identified in aged wines for the first time to the authors' knowledge, like (+)‐gallocatechin‐cyanidin‐3‐glucoside and (+)‐catechin‐cyanidin‐3‐glucoside Conclusions: The developed analytical procedure has allowed the identification of some compounds for the first time, and two different fragmentation patterns have been observed depending on the position of flavanol in the pigment. Significance of the Study: The establishment of different fragmentation patterns allows the structural elucidation of unknown compounds.     

Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler

The total phenolic, flavonoid and anthocyanin content of achenes (true fruit) and thalamus (receptacle) from the native South American Fragaria chiloensis ssp. chiloensis (f. patagonica and f. chiloensis), Fragaria vesca and Fragaria x ananassa cv. Chandler was determined by spectrophotometric means. Highest phenolic content was found in F. vesca while lowest content was measured for white strawberry (F. chiloensis ssp. chiloensis, f. chiloensis). The total anthocyanin and total flavonoid contents in the samples investigated was lower for the white strawberry and higher in F. x ananassa cv. Chandler. Total flavonoid content showed a better correlation than total anthocyanins with the free radical scavenging effect of the extracts measured by means of the DPPH discoloration assay. In the superoxide anion assay all the acetone extracts of strawberries showed similar activity. The data presented in this study demonstrate that the amount of phenolic compounds differ significantly between species and subspecies and determine the free radical scavenging activity of fruits. On a w/w basis, higher total phenolics including flavonoids was found in achenes. The highest total anthocyanin content was found in the achenes of F. chiloensis and F. vesca, while F. ananassa presented higher antocyanin content in thalamus. The main anthocyanin in thalamus of F. ananassa (95%) were pelargonidin derivatives which were also present in F. chiloensis ssp. chiloensis f. patagonica (62.6%) but were not detected in F. vesca and F. chiloensis ssp. chiloensis f. chiloensis. In F. vesca and F. chiloensis ssp. chiloensis f. chiloensis only cyanidin derivatives were found both in thalamus and achenes.     

甘薯块根内活性物质对花青素稳定性的影响

甘薯薯肉内含有能使花青素分解退色的活性物质,在甘薯匀浆中可导致一半以上的色素损失,严重影响了色素提取效率。结果表明,这种物质能溶于水,不耐酸,不耐加热,可被乙醇钝化,属蛋白质类物质。在色素提取时要首先将这些活性物质钝化,以提高花青素的产率。     

大孔树脂分离纯化葡萄籽原花青素的研究

本文研究了大孔树脂分离纯化葡萄籽提取物中原花青素的方法。先对5种大孔吸附树脂用静态筛选方法选择HPD100和HPD400树脂,进一步以动态吸附与解吸附实验比较了两种树脂对葡萄籽提取物原花青素的吸附与洗脱效果。结果表明:HPD100、HPD400树脂对葡萄籽提取物中原花青素的动态饱和吸附量分别为101.2和92.1mg·g-1,乙醇洗脱的总洗脱率分别为96.5%和92.0%;其中30%乙醇洗脱样品中原花青素含量分别为74.8%和85.0%;50%乙醇洗脱样品中原花青素含量分别为70.0%和73.9%。与HPD100相比较,HPD400更适合葡萄籽原花青素的分离与富集。     

富士苹果果皮中花青素含量测定

苹果中花青素的主要成分为矢车菊素-3-半乳糖苷。文章研究了苹果中矢车菊素-3-半乳糖苷提取的条件与测定方法。提取条件为:以1.00%盐酸甲醇溶液为提取溶液,在温度40℃下超声提取60min。在优化的条件下,首次对北京昌平、陕西白水、山东烟台等3个不同地区长富2号苹果果皮的矢车菊素-3-半乳糖苷含量进行测定。在3个地区的9个果园的样品矢车菊素-3-半乳糖含量在4.51～14.7μg/cm2之间,其中陕西白水苹果含量最高,平均含量达14.0μg/cm2。