关于依赖pH值的硫酸盐和酸之间的复合形成的新见解:对颜色和氧化稳定性的影响
Ana Rita Pereira1, Carlo Bravo1, Rui Miguel Ramos1
1LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, Porto 4169-007, Portugal.
Journal of agricultural and food chemistry
|November 21, 2024
概括
硫酸盐 (LS) 通过形成增强其红色和抗氧化活性的复合物来稳定素-3-O-糖化物 (C3G),特别是在pH3. 这种复杂的形成提高了C3G的稳定性,并保护了其可氧化成分.
科学领域:
- 食品化学 食品化学
- 自然产品的稳定性 自然产品稳定性
- 安托素研究研究
背景情况:
- 酸,像酸-3-O-葡萄糖化物 (C3G),是有价值的天然色素和抗氧化剂.
- 它们的应用受到各种条件下的不稳定性和颜色损失的限制.
研究的目的:
- 为了研究硫酸盐 (LS) 和C3G之间的复杂形成.
- 评估这种复杂化对C3G在酸性环境中的颜色,稳定性和抗氧化特性的影响.
主要方法:
- 多技术方法包括UV-Vis光谱学,里埃变换红外光谱学,泽塔潜力,光火,终身实验和电化学方法.
- 对LS-C3G相互作用的热力学分析.
主要成果:
- LS-C3G相互作用是pH依赖的,在pH 3和4时观察到最佳的复合和增强的红色.
- 复杂的形成改善了C3G的氧化稳定性和抗氧化活性.
- 非共价相互作用 (静电,键,疏水) 驱动了复杂的形成.
结论:
- 利格诺硫酸盐有效地稳定了氨-3-O-糖化物.
- LS-C3G复合体提供了更好的颜色,稳定性和抗氧化功能,扩大了安托西亚尼的应用.
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