紫色马铃薯皮花色苷的结构鉴定

为纯化、鉴定紫色马铃薯(Solanum tuberosum L.)皮中的花色苷组分,采用2%柠檬酸水和D101大孔树脂对紫色马铃薯皮花色苷进行提取分离,利用高效液相色谱外标峰面积法测定花色苷的含量为207.33 mg/g冻干粉,并通过HPLC-DAD-ESI-MS/MS联用技术鉴定紫色马铃薯皮花色苷的组成。紫色马铃薯皮花色苷冻干粉共检出14种花色苷,以矮牵牛素-3-O-对香豆酰芸香糖苷-5-O-葡萄糖苷含量最为丰富。所有花色苷中,4种花色苷以花色素-3-O-芸香糖苷-5-O-葡萄糖苷形式存在,9种花色苷以花色素-3-O-对香豆酰(或咖啡酰或阿魏酰)芸香糖苷-5-O-葡萄糖苷的形式存在,除此之外,存在一种花色苷可能采取C3,C7-位双糖基取代。紫色马铃薯皮中所含花色苷绝大多数为酰化双糖基取代花色苷,结构稳定,因而紫色马铃薯皮作为一种食品加工副产物具有良好的开发前景和利用价值。

Identification of Anthocyanins from the Peel of Purple-fleshed Potato

This research aimed at the purification and identification of anthocyanins from the peel of purple fleshed potato (Solanum tuberosum L.). By using 2% citric acid solution and D101 macroporous resin, anthocyanins were extracted from the peel of purple fleshed potatoes. The anthocyanin content was 207.33 mg/g freeze-dried powder measured by the external standard method of HPLC. Then, the anthocyanin composition was characterized by HPLC-DAD-ESI-MS/MS. Fourteen kinds of anthocyanin were found, and 3-O-p-coumaroylrutinoside-5-O-glucoside of petunidin was the main ingredient. Four kinds of anthocyanins which existed in the form of aglycon-3-rutinoside-5-O-glucoside, and nine in the form of aglycon-3-coumaroyl (/caffeoyl/feruloyl) rutinoside-5-O-glucoside. Besides, an anthocyanin was inferred with substitutions at C3 and C7 sites. Most of the anthocyanins in the peel of purple fleshed potatoes were acylated with organic acids and substituted with disaccharide residues, which greatly increased the stability. As a byproduct in food processing, the peel of purple fleshed potatoes has good development prospects and high value in use.