葡萄酒中红米红色素液相色谱检测方法的研究

运用固相萃取纯化技术与高效液相色谱/紫外检测器,采用Phenomenex C18色谱柱(4.6 mm×250mm,5μm),流动相A:87%水、10%甲酸和3%乙腈的混合液,流动相B:40%水、10%甲酸和50%乙腈的混合液,检测波长为520 nm,建立了以高效液相色谱法检测葡萄酒中红米红色素含量的方法。研究发现,葡萄酒中矢车菊素-3-O-葡萄糖苷含量极低,如果在其中掺入红米红色素,会使矢车菊素-3-O-葡萄糖苷含量大幅增加,当超过200 mg/kg即可认为添加了红米红色素。     

葡萄酒中外源性天然色素掺伪检测

研究确定了葡萄酒中可能添加的天然色素种类是花青素类物质,并建立了葡萄酒中花色苷的检测方法,样品经SPE提取后高效液相色谱荧光法进行定性、定量分析。确定了葡萄酒中6种主要呈色物质:锦葵素-3-葡萄糖苷;锦葵素-3-乙酰葡萄糖苷;锦葵素-3-p-香豆酰葡萄糖苷;芍药素-3-葡萄糖苷;飞燕草素-3-葡萄糖苷;矮牵牛色素-3-葡萄糖苷,比例分别为5∶1.5∶1∶0.5∶0.4∶0.4,当酒中原有花色苷种类和比例出现剧烈变化时,即可判定添加了外源花色苷,方法可以有效判定酒中是否添加外源花色苷。     

复合谷物花色苷提取工艺及成分分析

花色苷提取主要影响有色作物及产品中天然色素的准确检测及含量评定.试验以花色苷含量为评价指标,采用ANOVA分析法确定复合谷物花色苷提取工艺的主要影响因子,利用极差和方差分析得出其最佳提取工艺,并以此为基础对谷物花色苷与矢车菊素-3-O-葡萄糖苷含量进行综合性评价.结果表明:氨基磺酸作为花色苷提取的新型酸试剂具有良好实用...     

HPLC法测定不同产地黑豆皮中矢车菊素-3-O-葡萄糖苷的含量

目的：建立黑豆皮中矢车菊素-3-O-葡萄糖苷的含量测定方法,测定5个不同产地黑豆皮中矢车菊素-3-O-葡萄糖苷的含量。方法：采用HPLC法测定黑豆皮中矢车菊素-3-O-葡萄糖苷的含量,色谱柱采用Phenomenex Luna Su C18 柱 (250mm×4.60mm,5μm);流动相A相为0.5%磷酸溶液,B相为水-乙腈(50:50),进行梯度洗脱;流速0.8mL/min;检测波长520nm;柱温30℃;进样量10μL。结果：矢车菊素-3-O-葡萄糖苷标准曲线回归方程为：Y＝2×107X－33120(r＝0.9998),在 0.1041～1.041μg范围内线性关系良好,平均回收率分别为92.4%、 92.5%和95.5%,不同产地黑豆皮中矢车菊素-3-O-葡萄糖苷含量范围为5.263～12.829mg/g。结论：所用方法简便、准确,可用于不同产地黑豆皮的质量控制。     

双标样高效液相色谱法测定紫玉米花青素的含量

采用分子量校正系数减小由于样品分子量与标样不同造成的偏差;根据紫玉米花青素中矢车菊素-3-葡萄糖苷和芍药色素-3-葡萄糖苷及其衍生物含量为主要组成部分,选择矢车菊素-3-葡萄糖苷和芍药色素-3-葡萄糖苷为标样的双标样高效液相色谱法分别计算相应衍生物含量减小由于样品母环与单一标样不同造成的偏差,最终确定紫玉米花青素含量为93.77 mg/g.并证实该方法的精密度、重复性和稳定性均较高.     

七种花色苷色素中矢车菊-3-葡萄糖苷含量研究

目的:调查研究七种花色苷色素中矢车菊-3-葡萄糖苷的含量.方法:实验采用高效液相色谱法,检测条件为Ultimate(R)LP-C18(5μm,250mm ×4.6mm)色谱柱;甲酸水溶液(1∶9)∶甲醇=85∶15(v/v)梯度洗脱;流速1mL/min;柱温30℃;检测波长535nm.结果:萝卜红、甘薯红、甜菜红中不含矢车菊-3-葡萄糖苷,葡萄皮色素、欧洲越橘色素、红米红、甘蓝红中矢车菊-3-葡萄糖苷含量分别为5.09％、4.15％、10.84％、0.03％.结论:七种花色苷色素中矢车菊-3-葡萄糖苷含量存在明显差异,葡萄皮色素、欧洲越橘红色素、红米红中矢车菊-3-葡萄糖苷含量较高,为矢车菊-3-葡萄糖苷的进一步开发利用提供了可靠的理论依据.     

高效液相色谱法测定阿萨伊冻干粉中矢车菊素-3-O-葡萄糖苷的含量

目的:建立以HPLC-紫外检测器测定阿萨伊冻干粉中矢车菊素-3-O-葡萄糖苷含量的方法。方法:分别采用水和1%盐酸水溶液为溶剂,使矢车菊素-3-O-葡萄糖苷分别呈中性醌式碱和烊阳离子构型,比较两种构型对测定波长、色谱峰分离度、供试品制备方法、响应因子和标准曲线,以及对含量测定结果的影响。结果:采用烊阳离子构型,即供试品和对照品用1%盐酸水溶液为溶剂,以DIKMA C₁₈(4.6 mm×250 mm×5 μm)柱为分析柱,乙腈-0.5%磷酸溶液(12:88,V/V)为流动相,流速为1 mL/min,检测波长为520 nm。矢车菊素-3-O-葡萄糖苷烊阳离子构型在0.002419~0.077412 mg/mL范围呈线性关系,y=37029.5438x-7.6051(R2=0.9999),回收率为98.31%(RSD%=1.44%),3批阿萨伊冻干粉中矢车菊素-3-O-葡萄糖苷的含量为0.1158~0.1663 mg/g。结论:采用矢车菊素-3-O-葡萄糖烊阳离子构型,以HPLC-紫外检测器测定阿萨伊冻干粉中矢车菊素-3-O-葡萄糖苷含量的方法操作简便、灵敏、结果准确、重复性好。     

用HPLC分析赤霞珠干红葡萄酒中花色素苷成分

赤霞珠是酿造干红葡萄酒的优良传统品种。以HPLC方法对不同产地赤霞珠干红葡萄酒中花色素苷的组分进行了研究。结果表明，不同产地的赤霞珠干红葡萄酒中都含有：花翠素3-O-葡萄糖苷，花青素3-O-葡萄糖苷，3’-甲花翠素3-O-葡萄糖苷，甲基花青素3-O-葡萄糖苷，二甲花翠素3-O-葡萄糖苷，甲基花青素3-O-（6-O-乙酰)-葡萄糖苷，二甲花翠素3-O-(6-O-乙酰)-葡萄糖苷，甲基花青素3-O-(6-O-对香豆酰)-葡萄糖苷，二甲花翠素3-O-(6-O-对香豆酰)一葡萄糖苷等9种花色素苷，而其中的二甲花翠素3-O-葡萄糖苷(46．75％-60．31％)和二甲花翠素3-O-（6-O-乙酰)葡萄糖苷(22．37％-29．03％)是赤霞珠葡萄酒中的主要花色素苷。赤霞珠葡萄酒中甲基花青素3-O-(6-O-乙酰)葡萄糖苷和二甲花翠素3-O-(6-O-乙酰)葡萄糖苷的总量与甲基花青素3-O-(6-O-对香豆酰)葡萄糖苷和二甲花翠素3-O-(6-O-香豆酰)葡萄糖苷的总量比率存在大于3这一经验值，为3．92～7．40。     

利用秀丽线虫糖/脂损伤模型快速鉴定4种天然产物的修复功效

高糖、高脂饮食会导致各种慢性代谢疾病。以野生型秀丽线虫N2为研究对象,通过分别喂食100 mmol/L蔗糖和100 μg/mL硬脂酸,构建糖/脂损伤秀丽线虫模型。利用此模型分析日常膳食中的4种天然活性成分——胡椒碱、贝萼皂苷元、芍药色素-3-O-葡萄糖苷、天竺葵素-3-O-芸香糖苷对糖/脂损伤线虫的修复作用。结果:1)对糖损伤线虫,500 μg/mL胡椒碱和1 000 μg/mL天竺葵素-3-O-芸香糖苷有较好的修复作用,产卵总量分别提高25%和4.6%,线虫第4天的身长分别提高了16.84%和0.98%,寿命分别延长了8.1%和3.19%;1 000 μg/mL芍药色素-3-O-葡萄糖苷对其生殖能力和生长发育有较好的修复作用,产卵总量提高了55.81%,而寿命缩短了22.57%;贝萼皂苷元具有显著的破坏作用。2)对脂损伤线虫,500 μg/mL胡椒碱、500 μg/mL贝萼皂苷元和500 μg/mL芍药色素-3-O-葡萄糖苷均有一定修复作用,子代总量分别提高18.41%,13.41%和29.17%,线虫第3天的身长分别提高6.59%,3.19%和10.98%,寿命分别延长15.4%,2.84%和10.46%;天竺葵素-3-O-芸香糖苷对其生殖能力和生长发育有较好的修复作用,而不影响寿命。实验结果表明:4种天然产物对糖/脂损伤均有一定修复作用。此模型可作为快速鉴定天然产物对糖脂损伤修复作用的一种简单、可行的技术手段。     

肉豆蔻酰矢车菊素-3-O-葡萄糖苷在混合溶剂体系中的酶法合成

为了提高矢车菊素-3-O-葡萄糖苷(C3G,Cyanidin-3-O-glucoside)的稳定性及亲脂性,本研究用固定化脂肪酶Lipozyme 435催化肉豆蔻酸甲酯对C3G进行酰基化修饰.首先分别在单一有机溶剂和混合有机溶剂中进行酰基化反应,然后通过半制备液相色谱对C3G酰基化衍生物进行分离纯化,并通过液质联用和核...     

Riboflavin Affects Anthocyanin Synthesis in Nitrogen Culture using Strawberry Suspended Cells

Anthocyanins were produced under 88.8 μmol m^_2s^_1 for 2 wk using cells derived from suspended cultures of strawberry leaf tissues. Although riboflavin stagnated cell growth, anthocyanin synthesis was strongly enhanced. The highest anthocyanin contents (about 1000 μg/g cell) were obtained at 1 wk in optimum medium using 8 and 10 mg/L concentrations of riboflavin, attaining amounts 2.7 times more than the control. Total anthocyanin production was highest in the 4 mg/L riboflavin concentration after 2 wk. Moreover, this enhancement of anthocyanin synthesis by riboflavin supplements was observed in culture conditions in which cells generally lost the faculty of producing anthocyanin, such as a ratio of NHJ NO₃/0:60, 60:0, 0:30, and 30:0 after 1 wk. The highest anthocyanin content was obtained in a ratio of NHJ(30 mM):NO3 (0 mM), which reached 1474 μg/g cell and was 7.1 times greater than that obtained at 2 wks and that produced by the control after 1 wk. Riboflavin also influenced major anthocyanins composition.     

Anti-oxidative analysis,and identification and quantification of anthocyanin pigments in different coloured rice

Anthocyanin pigments in coloured rice cultivars were isolated and identified using high-performance liquid chromatography techniques. Two black rice cultivars (Asamurasaki, Okunomurasaki) contained three major anthocyanins: cyanidin-3-glucoside, peonidin-3-glucoside and malvidin. Chinakuromai (black) rice additionally contained a fourth anthocyanin, petunidin-3-glucoside. Four red rice cultivars contained only malvidin. The total anthocyanin content varied greatly among black rice cultivars (79.5–473.7 mg/100 g), but was lower in red rice (7.9–34.4 mg/100 g). Total phenolic content was similar between red (460.32–725.69 mg/100 g) and black (417.11–687.24 mg/100 g) rice. The oxygen radical absorbing capacity was ranked as follows: red (69.91–130.32 μmol Trolox/g) > black (55.49–64.85 μmol Trolox/g) > green (35.32 μmol Trolox/g) > white (21.81 μmol Trolox/g) rice. The antioxidant capacity resulted mainly from the seed capsule, not the endosperm. The anthocyanin pigments contributed little to the total antioxidant capacity of red (0.03–0.1%) and black (0.5–2.5%) rice cultivars. Hence, the antioxidant capacity is derived mainly from other phenolic compounds.     

Simple validated method for simultaneous determination of deoxynivalenol,nivalenol, and their 3-β-D-glucosides in baby formula and Korean rice wine via HPLC-UV with immunoaffinity cleanup

A simple and reliable method for the simultaneous determination of major type B trichothecene mycotoxins, deoxynivalenol (DON) and nivalenol (NIV), along with their 3-β-d-glucosides (DON-3-glucoside (DON3G) and NIV-3-glucoside (NIV3G)) in baby formula and Korean rice wine was validated in the present study. The method was based on immunoaffinity cleanup followed by analysis using an HPLC-UV technique. The method was validated in-house for two matrices as follows: linearity (R² > 0.99) was established in the range of 20–1000 μg kg^–1; accuracy (expressed as recovery) ranged from 78.7 to 106.5% for all the analytes; good intermediate precision (relative standard deviation < 12%), and adequate detection and quantitation limits (< 4.4 and < 13.3 μg kg^–1, respectively) were achieved. Furthermore, the estimated measurement expanded uncertainty was determined to be 4–24%. The validated method was successfully applied to the analysis of 31 baby formulas and Korean rice wines marketed in Korea.     

Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives

The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients. A range of common food additives and ingredients were added to assess possible interference: ascorbic acid (E300), citric acid (E330), sorbic acid (E200), calcium propionate (E282), lecithin (E322), diacetyltartaric acid esters of fatty acid mono- and diglycerides (E472a), calcium phosphate (E341), disodium diphosphate (E450i), xanthan gum (E415), polydextrose (E1200), sorbitol (E420i), sodium bicarbonate (E500i), wheat gluten and malt flour. The DON content was reduced by 40%, and the DON-3-glucoside concentration increased by >100%, after baking for 20 min at 180°C. This confirmed that DON and DON-3-glucoside concentrations can vary during heating, and DON-3-glucoside could even increase after baking. However, DON and DON-3-glucoside are not affected significantly by the presence of the food additives tested.     

HPLC法测定桃不同品种果实中花色苷组成和含量

目的： 用高效液相色谱法测定桃不同品种果实中花色苷组成和含量。方法： 色谱柱为C1 8柱(150mm×4.6mm,5μm),流动相为乙腈：4%磷酸溶液(V/V=12:88,pH2),检测波长520nm,流速0.8mL/min,进样量20μL,柱温30℃。结果：桃3个品种果实中主要含有1种花色苷：花青素-3-葡萄糖苷,花青素-3-葡萄糖苷在0.4～100μg/mL内线性关系良好(R=0.9992),低、中、高质量浓度的平均回收率为85.7%、89.4%、91.2%。红、黄、白肉桃果肉中的花青素-3-葡萄糖含量分别为103.7、30.6、21.5mg/kg。结论：本方法操作简单,结果准确可靠,重复性好,可作为桃果实中花青素-3-葡萄糖苷的定量分析方法。     

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

Cyanidin 3-glucoside (Cy 3-glu) and cyanidin 3-sophoroside (Cy 3-soph) from red raspberry extracts were selected as pigments, and five phenolic acids as copigments. The influences of pH, temperature, structure of anthocyanins and copigments, and molar ratio of anthocyanins to copigments on the copigmentation effect were analyzed with a UV–Visible spectrophotometer. The reaction was thermodynamically defined in terms of ΔH⁰, ΔG⁰ and ΔS⁰ values.     

Isolation,identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

The major anthocyanins were isolated by Amberlite XAD-7 and Sephadex LH-20 column chromatography from the acidified, methanolic extracts of red raspberry, their purity was over 85%. Moreover, the major anthocyanins were identified as the cyanidin-3-glucoside (Cy-3-glu) and cyanidin-3-sophoroside (Cy-3-soph) using HPLC-PDA and HPLC/ESI-MS. Their UV–vis absorption spectra and color index were also investigated. Cy-3-glu and Cy-3-soph had the similar UV–vis absorption spectra in all investigated pH values, the bathochromic shift occurred progressively in the spectra with pH increase. However, the molar absorptivity of Cy-3-soph was lower than that of Cy-3-glu as pH increased except at pH 4.6 and 5.7. The color index of Cy-3-glu and Cy-3-soph in buffer solution were described by CIEL*a*b* coordinates L* (lightness), C* (chroma) and H° (hue angle). The L* and C* values had the similar change behavior. With increasing pH, the L* and C* values of Cy-3-glu and Cy-3-soph increased and reached a maximum at pH 5.7. Afterwards, the L* and C* values presented a decrease with increasing pH from 6.5 to 7.6. However, H° decreased for Cy-3-glu and Cy-3-soph with pH increasing from 1.0 to 5.7, respectively. Afterwards, H° kept constant and nearly identical for Cy-3-glu and Cy-3-soph although pH value continued increasing from 5.7 to 7.6. It could be concluded that the glucosyl and sophorosyl substitution at 3-position of cyanidin had no significant effect on spectra characteristics and color indices of anthocyanins except the molar absorptivity and the C* value.     

Preservation of Cyanidin-3-glucoside Antioxidant Properties by Coating with β-lactogiobulin Nanoparticles

利用热激的β-乳球蛋白（β-Lg）与矢车菊素-3-葡萄糖苷（C3G）共组装形成纳米粒以保护C3G的抗氧化活性。溶液pH值为2．5～6．5、蛋白热激温度为30—85℃及B—Lg与C3G不同摩尔比例（1：2～1：32）对纳米体系的粒径、Zeta电位、包埋率及单位蛋白载药量具有显著影响。在pH6．5时能够形成稳定的纳米分散体,在热激温度85％、β-Lg与C3G摩尔比为1：2时,β—Lg对C3G的抗氧化活性具有最好的保护作用。     

β-乳球蛋白包埋花色苷C3G对其抗氧化活性的保护

利用热激的β-乳球蛋白(β-Lg)与矢车菊素-3-葡萄糖苷(C3G)共组装形成纳米粒以保护C3G的抗氧化活性。溶液pH值为2.5～6.5、蛋白热激温度为30～85℃及β-Lg与C3G不同摩尔比例(1∶2～1∶32)对纳米体系的粒径、Zeta电位、包埋率及单位蛋白载药量具有显著影响。在pH 6.5时能够形成稳定的纳米分散体,在热激温度85℃、β-Lg与C3G摩尔比为1∶2时,β-Lg对C3G的抗氧化活性具有最好的保护作用。