| 光谱学与光谱分析 |
|
|
|
|
|
| Study on Esterified Modification of Anthocyanins by FTIR |
| LU Xiao-rui1, 3, LU Jin-li1,WU Yan-wen2, OUYANG Jie1*, SUN Su-qin4 |
1.Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
2.Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
3.Beijing Products Quality Supervision and Inspection Institute, Beijing 100029, China
4.Key Laboratory of Bioorganic Phosphorous Chemistry & Chemical Biology (Ministry of Education), Department of Chemistry, Tsinghua University 100084, China |
|
|
|
|
Abstract Anthocyanins are relatively abundant in vegetables and fruits, which have potential positive health effects.The role of anthocyanins as food coloring agents becomes very important because they can provide attractive bright color of many food products.Nevertheless, the instability of natural anthocyanins was a big obstacle for its usage in food as colorants.The stability of the red radish anthocyanins is significantly improved by modified esterification of the colorant.Usually, the red radish anthocyanins was composed of several components of similar structures.The major methods for determining the structures of anthocyanin colorants involve chromatographic techniques such as TLC, HPLC and HPLC-MS, which are very useful in separation and identification of the components of anthocyanins However, compared to the spectroscopic method, the chromatographic methods are usually complicated and time-consuming during separation and analysis.In the present paper, the authors seek to establish a new, rapid and economic method for the analysis of structural change before and after esterified modification of anthcyanins in view of unique macro-fingerprint characteristics of infrared spectroscopy, which could reflect the whole change of complicated mixture system.The anthocyanins from red radish was esterification-modified by reacting with succinic anhydride, and the natural and modified anthocyanins were detected by FTIR.The results showed that carbonyl of succinic anhydride was connected with the hydroxyl in glucosyl rings of anthocyanins to form new esterified anthocyanins, which are more stable than the natural one and present attractive bright color as usual.
|
|
Received: 2008-12-28
Accepted: 2009-03-29
|
|
|
|
Corresponding Authors:
OUYANG Jie
E-mail: ouyangjie@bjfu.edu.cn, ouyangjoy@sohu.com
|
|
[1] Bridle P, Timberlake C F.Food Chem., 1997, 58: 103.
[2] Giusti M M, Wrolstad R E, Biochem.Engineer.J., 2003, 14: 217.
[3] Dyrby M, Westergaard N, Stapelfeldt H.Food Chem., 2001, 72: 431.
[4] Merzlyak M N, Chivkunova O B.Journal of Photochemistry and Photobio., 2000, 55; 155.
[5] Mollov P, Mihalev K, Shikov V, et al.Food Sci.Emerg.Tech., 2007, 8: 318.
[6] Piccaglia R, Marotti M, Baldoni G.Journal of Sci.Food.Agr., 2002, 82: 1504.
[7] Bakowska A, Kucharska A Z, Oszmianski J.Food Chem., 2003, 81: 349.
[8] ZHAO Jia-li, OUYANG Jie, WANG Jian-zhong, et al(赵佳丽，欧阳杰，王建中，等).Sci.Tech.Food Ind.(食品工业科技), 2006, 27: 153.
[9] LI Wei, NING Zheng-xiang(李 卫，宁正祥).Food Sci.(食品科学), 2005, 26: 505.
[10] Matsufuji H, Takashi O, Takeda T, et al.J.Agr.Food Chem., 2003, 51: 3157.
[11] Otsuki T, Matsufuji H, Takeda M, et al.Phytochem., 2002, 60: 79.
[12] Cabrita L, Fossen T, Anderse O M.Food Chem., 2000, 68: 101.
[13] Yap K Y L, Chan S Y, Lim C S.Food Research International, 2007, 40: 643.
[14] HUA Rui, SUN Su-qin, ZHOU Qun, et al(华 瑞，孙素琴，周 群，等).Chin.J.Anal.Chem.(分析化学).2003, 2: 134.
[15] LI Zhong-jin, YU Li-li, ZHU Lei(李仲谨，余丽丽，朱 雷).Spectroscopy Spectral Analysis(光谱学与光谱分析), 2009, 29(1): 134.
[16] LI Bao-jun, HE Gao-hong, BAI Feng-wu, et al(李保军，贺高红，白凤武，等).Chemistry(化学通报), 2007, 4: 317.
[17] HUA Rui, SUN Su-qin, ZHOU Qun(华 瑞，孙素琴，周 群).Chin.J.Anal.Chem.(分析化学), 2003, 31: 541.
[18] Wu Y W, Sun S Q, Zhao J, et al.J.Mol.Struct., 2008, 883: 48.
[19] Wu Y W, Sun S Q, Zhou Q, et al.J.Pharm.Biomed.Anal., 2008, 46: 98.
[20] WENG Shi-fu(翁诗甫).The Fourier Transform Infrared Spectroscopy(傅里叶变换红外光谱).Beijing: Chemical Industry Press(北京： 化学工业出版社)，2005.
|
| [1] |
CHENG Jia-wei1, 2，LIU Xin-xing1, 2*，ZHANG Juan1, 2. Application of Infrared Spectroscopy in Exploration of Mineral Deposits: A Review[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 15-21. |
| [2] |
LI Jie, ZHOU Qu*, JIA Lu-fen, CUI Xiao-sen. Comparative Study on Detection Methods of Furfural in Transformer Oil Based on IR and Raman Spectroscopy[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 125-133. |
| [3] |
YANG Cheng-en1, 2, LI Meng3, LU Qiu-yu2, WANG Jin-ling4, LI Yu-ting2*, SU Ling1*. Fast Prediction of Flavone and Polysaccharide Contents in
Aronia Melanocarpa by FTIR and ELM[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 62-68. |
| [4] |
GAO Feng1, 2, XING Ya-ge3, 4, LUO Hua-ping1, 2, ZHANG Yuan-hua3, 4, GUO Ling3, 4*. Nondestructive Identification of Apricot Varieties Based on Visible/Near Infrared Spectroscopy and Chemometrics Methods[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 44-51. |
| [5] |
LIU Jia, ZHENG Ya-long, WANG Cheng-bo, YIN Zuo-wei*, PAN Shao-kui. Spectra Characterization of Diaspore-Sapphire From Hotan, Xinjiang[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 176-180. |
| [6] |
BAO Hao1, 2，ZHANG Yan1, 2*. Research on Spectral Feature Band Selection Model Based on Improved Harris Hawk Optimization Algorithm[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 148-157. |
| [7] |
GUO Ya-fei1, CAO Qiang1, YE Lei-lei1, ZHANG Cheng-yuan1, KOU Ren-bo1, WANG Jun-mei1, GUO Mei1, 2*. Double Index Sequence Analysis of FTIR and Anti-Inflammatory Spectrum Effect Relationship of Rheum Tanguticum[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2024, 44(01): 188-196. |
| [8] |
LI Xiao-dian1, TANG Nian1, ZHANG Man-jun1, SUN Dong-wei1, HE Shu-kai2, WANG Xian-zhong2, 3, ZENG Xiao-zhe2*, WANG Xing-hui2, LIU Xi-ya2. Infrared Spectral Characteristics and Mixing Ratio Detection Method of a New Environmentally Friendly Insulating Gas C5-PFK[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3794-3801. |
| [9] |
HU Cai-ping1, HE Cheng-yu2, KONG Li-wei3, ZHU You-you3*, WU Bin4, ZHOU Hao-xiang3, SUN Jun2. Identification of Tea Based on Near-Infrared Spectra and Fuzzy Linear Discriminant QR Analysis[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3802-3805. |
| [10] |
LIU Xin-peng1, SUN Xiang-hong2, QIN Yu-hua1*, ZHANG Min1, GONG Hui-li3. Research on t-SNE Similarity Measurement Method Based on Wasserstein Divergence[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3806-3812. |
| [11] |
BAI Xue-bing1, 2, SONG Chang-ze1, ZHANG Qian-wei1, DAI Bin-xiu1, JIN Guo-jie1, 2, LIU Wen-zheng1, TAO Yong-sheng1, 2*. Rapid and Nndestructive Dagnosis Mthod for Posphate Dficiency in “Cabernet Sauvignon” Gape Laves by Vis/NIR Sectroscopy[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3719-3725. |
| [12] |
WANG Qi-biao1, HE Yu-kai1, LUO Yu-shi1, WANG Shu-jun1, XIE Bo2, DENG Chao2*, LIU Yong3, TUO Xian-guo3. Study on Analysis Method of Distiller's Grains Acidity Based on
Convolutional Neural Network and Near Infrared Spectroscopy[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3726-3731. |
| [13] |
DANG Rui, GAO Zi-ang, ZHANG Tong, WANG Jia-xing. Lighting Damage Model of Silk Cultural Relics in Museum Collections Based on Infrared Spectrum[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3930-3936. |
| [14] |
SUN Wei-ji1, LIU Lang1, 2*, HOU Dong-zhuang3, QIU Hua-fu1, 2, TU Bing-bing4, XIN Jie1. Experimental Study on Physicochemical Properties and Hydration Activity of Modified Magnesium Slag[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(12): 3877-3884. |
| [15] |
LUO Li, WANG Jing-yi, XU Zhao-jun, NA Bin*. Geographic Origin Discrimination of Wood Using NIR Spectroscopy
Combined With Machine Learning Techniques[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(11): 3372-3379. |
|
|
|
|
