红菜对红素的色素效应,研究它们的细胞活力和相互作用机制
Sarvpreet Singh1, Nitisha Sendri1, Bhanu Sharma1
1CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
安托素 (ANS) 的稳定性通过与特定酸的共颜色增强. 酸和有机酸,特别是素酸和迷酸,在各种条件下显著改善色彩强度和保留.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 生物化学 生物化学
背景情况:
- 安西氨酸 (ANS) 是一种具有有限稳定性的天然染料.
- 配色是一种增强安托素颜色稳定性和强度的策略.
- 合成色素面临着越来越多的监管审查,推动对天然替代品的需求.
研究的目的:
- 为了研究红白菜安东素与各种有机酸,酸,黄酸和氨基酸的配色效应.
- 评估共色素对不同条件下的安东颜色稳定性和强度的影响.
- 使用理论方法阐明有效的共颜色化背后的分子相互作用.
主要方法:
- 对安东素-色素相互作用的实验分析.
- 使用热分析,安东含量和色度测量评估颜色稳定性.
- 模拟包括指导分子动力学和热力学分析.
主要成果:
- 酸和有机酸诱导了显著的人色变化 (6.5-11.6 nm).
- 酸,酸和酸显示出优越的热稳定性和在高温下 (120-150°C) 保持酸.
- 和罗斯马林酸在色度参数和安东含量稳定性方面表现出最显著的改善,罗斯马林酸表现出良好的细胞活力.
结论:
- 酸 (基,罗斯马林酸) 和有机酸 (氧酸) 是红菜中抗生素的有效副色素.
- 配色显著提高了安东的颜色稳定性和强度,使它们更适合作为天然色素.
- 像H键和π-π堆叠这样的分子相互作用是有前途的复合颜料,如基和迷酸的稳定作用的关键.
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