甘藷花色素?竣巫痔w和三種天然花色素?紫悃?物安定性之比較研究

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Title:	甘藷花色素?竣巫痔w和三種天然花色素?紫悃?物安定性之比較研究
Other Titles:	Studies on structural identification of Ipomoea batatas anthocyanins and stability of three natural anthocyanin extracts from selected tubers
Authors:	葉碧櫻 Yeh, Pi-Ying
Contributors:	蔡正宗 Tsai, Tsun-Chung 東海大學食品科學系
Keywords:	花色素?;薯蕷科 anthocyanin;Dioscoreaceae
Date:	1993
Issue Date:	2011-05-25T09:40:53Z (UTC)
Abstract:	花色素?（anthocyanin）是一種廣泛分佈於植物中的水溶性色素。近年來，由於人工食用色素之安全性屢遭質疑，促使天然色素之使用逐漸增加，花色素?在食品顏色上扮演重要的角色。本實驗主要在鑑定甘藷中四種主要花色素?的化學結構，並探討熱、氧氣、光線和維生素丙對模擬飲料中之花色素?安定性的影響。甘藷花色素?之萃取液經濾紙層析和HPLC分離純化得到四種主要花色素?，經吸收光譜分析、質譜分析、濾紙層析與降解物分析而推論其結構為:帶一（化合物一）：caffeoyl cyanidin 3-sophoroside 5-glucoside帶二（化合物二）：dicaffeoyl cyanidin 3-sophoroside 5-glucoside帶三（化合物三）：diferuloyl cyanidin 3-sophoroside 5-glucoside帶四（化合物四）：caffeoyl cyanidin 3-sophoroside 5- glucoside至於各醯基之鍵結位置尚有待進一步應用高解析度 NMR加以測定。由紅薯、條薯和甘藷之塊莖和塊根萃取的花色素? 溶液在95℃下加熱都有相當的安定度。添加維生素丙會破壞花色素?在模擬飲料中的安定度。光線的照射也會促進花色素?之破壞。在本實驗中空氣對花色素?並無明顯的破壞作用。 The anthocyanins are water-soluble pigments that are very widespread in plant kingdom. Nearly，owing to the safty of artificial food colorants is suspected all the time，so usage of natural pigment has been increasing gradually，therefore anthocyanin plays a very important role in food colorants. The experiment is to identify chemical structures of four major anthocyanins from Ipomoea batatas and test stability of selected anthocyanins in the model system under the influence of heat，oxygen，light and vitmain C. Four major anthocyanins from Ipomoea batatas anthocyanin extract were separated by paper chromatography and purified by HPLC. Based on absorption spectral analysis，mass spectro- metry analysis，paper chromatography and instrumental analysis of the degradated products analysis，the structure of antho- cyanins from Ipomoea batatas were tentatively concluded to be： band #1（compound 1）：caffeoyl cyanidin 3-sophoroside 5- glucoside band #2（ compound 2）：dicaffeoyl cyanidin 3-sophoroside 5- glucoside band #3（compound 3）：diferuloyl cyanidin 3-sophoroside 5- glucoside band #4（compound 4）：caffeoyl cyanidin 3-sophoroside 5- glucoside Anthocyanin solution extracted from the tuber or tuber root of Dioscorea alata，Dioscorea batatas and Ipomoea batatas showed good stability to heat at 95℃. Addition of vitamin C showed detrimental to the stability of anthocyanins in the model system. Light also enhanced the destruction of anthocyanins. the air didn''t show significant destruction in this experiment.
Appears in Collections:	[Department of Food Science ] Master's Theses

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