中国食品添加剂2024，Vol.35Issue(3)：96-102,7.DOI:10.19804/j.issn1006-2513.2024.3.012
酶促酰化对刺葡萄锦葵啶花色苷光稳定性的影响
Effect of enzymatic acylation on the photostability of anthocyanins from Vitis davidii
摘要
Abstract
Improving the stability of anthocyanins is of great significance for expanding their applications.Anthocyanins was extracted from Vitis davidii and lipase CAL-B was used for anthocyanin acylation.The photostability and photodegradation kinetics of different acylated anthocyanins were investigated to clarify the influence of acyl structure and light source on anthocyanin stability.The results showed that,in the three groups of un-acylated,enzymatic acylated(acylation efficiency 49.9%)and endogenous acyl anthocyanins,the stability of endogenous and exogenous acyl samples was higher than that of un-acylated samples.The highest stability was observed in endogenous acyl when the samples were protected from light.Photodegradation reactions of the three samples adhered to a zero-order kinetic model and were supported by regression coefficients exceeding 0.980.Under dark conditions,the endogenous acyl,enzymatic acyl and un-acyl anthocyanins had half-life(t1/2)values of 240,141 and 72.4 d,respectively;and the reaction rate constant(k0)values was 0.0499,0.0851,and 0.162,respectively.The enzymatic acylation anthocyanins were of slightly lower stability compared to endogenous acyl anthocyanins.If the acylation efficiency can be further improved,enzymatic acylation can provide valuable contributions for achieving the stabilization and application of anthocyanins.关键词
刺葡萄/锦葵啶/酶促酰化/内源酰基/稳定性/光降解动力学Key words
Vitis davidii/malvidin/enzymatic acylation/endogenous acyl/stability/photodegradation kinetics分类
轻工纺织引用本文复制引用
杨体园,黄名勇,方镇洲,呙亚波,王政,邓洁红..酶促酰化对刺葡萄锦葵啶花色苷光稳定性的影响[J].中国食品添加剂,2024,35(3):96-102,7.基金项目
湖南省自然科学基金(2018JJ2168). （2018JJ2168）
