Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography   总被引：1，自引：0，他引：1  

CAO Shao-qian  PAN Si-yi  YAO Xiao-lin  FU Hong-fei 《中国农业科学(英文版)》2010,9(2):207-215

In this study, isolation and purification of anthocyanins from blood oranges by column chromatography were investigated, and then the anthocyanins of blood orange were identified. The behaviors of static adsorption and desorption, dynamic adsorption and desorption of 12 kinds of resins were compared. The results indicated that NKA-9 macroporous resin was optimum for isolation of blood orange anthocyanins, and the optimal elution reagent was 50% ethanol with citric acid （pH 2.5）. Toyopearl TSK HW-40S column was employed to separate and purify the anthocyanin extracts from blood orange. The best separation of Toyopearl TSK HW-40S column was obtained using a mobile phase of 35% methanol with 2% formic acid at a flow-rate of 0.6 mL min-~. Three kinds of anthocyanins were purified from blood orange. Then, the anthocyanins of blood orange were identified by HPLC-ESUMS analysis. The results showed that cyanidin-3-glucoside （35.2%） and cyaniding-3-（6＂-malonyl） glucoside （42.9%） were the major anthocyanins of blood orange. Furthermore, cyanidin-3-（3＂-malonyl） glucoside, cyanidin 3-（6＂-dioxalyl） glucoside and cyanidin-3-glucoside adduct：4-vinylcatechol were identified in blood orange. The combination of NKA-9 macroporous resin and Toyopearl TSK HW-40S column chromatography for isolation and purification of blood orange anthocyanins was an effective method, and HPLC-ESI/MS analysis was a convenient, rapid and effective method for identification of anthocyanins from blood orange.  相似文献   

Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice     

CAO Shao-qian  LIU Liang  PAN Si-yi 《中国农业科学(英文版)》2011,(12):1992-1997

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‘紫加1号’花色苷提取工艺及抗氧化活性分析     

周锦燕  张芸  刘良燕  阮流洋  张慧  曾千春 《中国农学通报》2023,39(3):133-140

旨在优化‘紫加1号’嫩茎叶花色苷提取工艺,并探讨其体外抗氧化活性。采用溶剂浸提法提取‘紫加1号’嫩茎叶花色苷,通过单因素试验和正交试验,分析浸提时间、浸提温度、料液比、乙醇浓度和提取次数对花色苷提取率的影响,确定提取‘紫加1号’花色苷的最佳工艺。通过水杨酸法、邻苯三酚自氧化法和DPPH法对‘紫加1号’花色苷的体外抗氧化活性进行测定。结果表明,花色苷最佳提取工艺为浸提温度50℃、浸提时间2.5 h、料液比为1:100 g/mL、乙醇浓度为55%、提取2次,此条件下得率为62.34 mg/100g,接近实际值56.23 mg/100g,说明结果准确可靠。同时,‘紫加1号’花色苷对羟基自由基(·OH)、超氧基自由基(O₂^-·)和1,1-二苯基-2-三硝基苯肼自由基(DPPH)有明显的清除作用,半数抑制浓度(IC₅₀)依次为0.488 mg/mL、0.764 mg/mL和0.032 mg/mL。该法能够有效提取‘紫加1号’嫩茎叶花色苷,且获得的花色苷具有明显的体外抗氧化活性。  相似文献   

不同芒果品种嫩叶叶色的聚类分析     

高龙燕  罗轩  范飞  李绍鹏  高爱平  李新国 《中国果业信息》2012,41(5)

以15个芒果品种为试材,测定了不同芒果品种嫩叶的色彩值、叶绿素含量和花青素含量,并对以上指标进行聚类分析。相关性分析表明,红绿属性a值分别与b值、叶绿素含量、花青素含量达到极显著水平,相关系数r分别为-0.878、0.649、0.675;b值与花青素含量存在极显著相关水平,r为-0.761;叶绿素含量与b值、花青素含量均不相关。聚类分析表明,15份不同芒果品种可分为五类,第一类包括留香、粤西一号、台农一号、黄象牙、蜜芒、五公祠、吕宋、白象牙;第二类包括金穗、桂香;第三类有四季、秋芒;第四类有爱文、金煌;第五类有红玉。此结果为依据芒果嫩叶颜色进行品种分类提供直接依据。  相似文献   

杨梅澄清汁及浓缩汁中花色苷热降解动力学的研究   总被引：4，自引：1，他引：3  

辛修锋  余小林  胡卓炎  余恺 《农业工程学报》2007,23(9):251-255

杨梅花色苷易受温度、pH值等因素的影响而发生降解,是导致产品外观品质变劣的主要原因。本文研究了杨梅澄清汁及浓缩汁内花色苷在不同pH值和不同加热温度下的热稳定性。花色苷降解动力学数据的分析结果表明：杨梅花色苷热降解属动力学一级反应,随着pH值和温度的升高,杨梅花色苷降解的半衰期(t_1/2)和热降解活化能(Ea)显著下降,即花色苷的降解速度增大;同一处理条件下,浓缩果汁的t_1/2明显低于澄清汁。而反应速率常数k和Ea值大于澄清果汁,说明澄清汁花色苷的热稳定性优于浓缩汁。  相似文献   

NaCl、蔗糖和KH_2PO_4对红叶桃离体叶片花色苷合成基因表达的影响     

文杨  韩键  姜卫兵  王小青  房经贵  张斌斌  马瑞娟 《园艺学报》2016,43(11):2214-2222

为探明外源化学物质对红叶桃叶片着色的影响及其机制,以‘筑波5号’离体叶片为试材,研究不同浓度NaCl、蔗糖及KH_2PO_4处理对叶片中花色苷生物合成途经相关基因表达水平的影响。结果显示:低浓度NaCl(100和200 mmol′L~(-1))短时间(4 h)处理能提高花色苷合成结构基因CHI、UFGT和转录因子基因MYB10、bHLH33的表达水平;0.3%蔗糖处理8 h对UFGT、MYB10和bHLH33的表达促进作用显著;0.2%KH_2PO_4处理8 h对CHI、UFGT、MYB10、bHLH33和WD40的表达也具有显著的促进作用,而且CHI的表达在一定范围内随蔗糖及KH_2PO_4浓度增大和处理时间延长,效果更明显。除了0.2%KH_2PO_4处理8 h提高了WD40的转录外,NaCl、蔗糖及KH_2PO_4对MYB15和WD40的表达均具有显著抑制作用。  相似文献   

Effects of bilberry anthocyanins on MMP2 and collagen I in human fetal scleral fibroblast in vitro     

LIU Li-min  ZHONG Hua-hong  DENG Hong-wei  XIAO Hong-ping  ZENG Qi-wen  TIAN Yuan  LIU Xiao-yong  MENG Jing 《园艺学报》2018,34(7):1291-1296

AIM:To investigate the effects of bilberry anthocyanins on matrix metalloproteinase 2 (MMP2) and collagen type I (collagen I) expression in human fetal scleral fibroblasts (HFSF) in vitro and to provide experimental data for the prevention and treatment of myopia by bilberry anthocyanins. METHODS:HFSF were treated with bilberry anthocyanins at different concentrations (0, 10^-6, 10^-5, 10^-4, 10^-3, 10^-2, 10^-1 and 1 g/L). The effects of bilberry anthocyanins on the viability of HFSF for different time (6 h, 8 h, 12 h, 24 h and 48 h) were measured by MTT assay. The cell cycle distribution and apoptosis of HFSF with highest viability (10^-1 g/L bilberry anthocyanins for 12 h) were analyzed by flow cytometry. The mRNA expression of MMP2, COL1A1 and COL1A2 in the HFSF was detected by RT-qPCR. The protein expression of MMP2 and collagen I was determined by Western blot. RESULTS:The cell viability was the highest after treatment with bilberry anthocyanins at a concentration of 10^-1 g/L for 12 h. Compared with blank control group, 10^-1 g/L bilberry anthocyanin group showed increased cell numbers in S and G₂ phases (P<0.05), but no significant difference of the apoptotic rate was observed. The mRNA expression of MMP2 was decreased (P<0.05), and that of COL1A1 was increased (P<0.05). No significant difference of COL1A2 expression was seen. The protein expression of MMP2 was decreased (P<0.05), and collagen I protein was increased (P<0.05). CONCLUSION:Bilberry anthocyanins inhibit the expression of MMP2 and increase the expression of collagen I in the HFSF.  相似文献   

成膜型抗蒸腾剂对‘赤霞珠’葡萄成熟进程的影响     

韩伟伟  韩宁  姜凯凯  杨沫  赵新节 《园艺学报》2018,45(3):447-451

为探讨成膜型抗蒸腾剂对酿酒葡萄成熟进程的影响机理,以酿酒葡萄品种‘赤霞珠’为试材,在始熟期前(花后55 d)对果实定期喷施3次成膜型抗蒸腾剂Vapor Gard(有效成分为帖烯聚合物松脂二烯),对照喷施清水。成膜型抗蒸腾剂处理对成熟初期葡萄果粒横、纵径及百粒质量影响不显著,但降低果实还原糖、可溶性固形物及总酚积累量,提高果实含酸量。成膜型抗蒸腾剂处理延缓了始熟期果实膨压的下降及果实转色,通过下调果实花色苷合成通路中关键基因MYBA、OMT、UFGT的表达降低了成熟初期果实总花色苷含量及修饰类花色苷在总花色苷中所占的比例。因此推测成膜型抗蒸腾剂处理可能通过减少果实水分蒸腾来保持果实的膨压,从而延迟果实转色和成熟进程,因而此抗蒸腾剂可被用来调节葡萄果实的发育进程。  相似文献   

Protective effects of polyphenol‐rich blackcurrant preparation on biochemical and metabolic biomarkers of rats fed a diet high in fructose          下载免费PDF全文

J. Jaroslawska  M. Wroblewska  J. Juskiewicz  L. Brzuzan  Z. Zdunczyk 《Journal of animal physiology and animal nutrition》2016,100(1):136-145

The purpose of the study was to compare in vivo effects of dietary supplementation with blackcurrant pomaces containing variable level of phenolic compounds on blood and internal organ parameters in rats. Forty‐eight growing Wistar rats were allocated to six treatment groups in which they were fed ad libitum for 4 weeks the following diets: standard chow (group S), high‐fructose diet (group F), standard chow supplemented with 7.7% of either rich in polyphenols unprocessed blackcurrant pomace (UB) or polyphenol‐deprived processed pomace (PB) (groups SUB and SPB respectively), and high‐fructose diet with 7.7% of either UB or PB (groups FUB and FPB respectively). Blackcurrant pomace, irrespective of its phenolic content, selectively modulated the enzymatic activity of the colon microflora, reducing the activity of enzymes with potentially harmful properties and promoting activities of enzymes that might increase the use of carbohydrates that escaped digestion in the upper gastrointestinal tract. Although both pomaces increased antioxidant status of the liver and blood serum, the unprocessed pomace showed a greater ability to inhibit lipid peroxidation in heart and kidney than the pomace that was less abundant in polyphenols. Both of the examined pomaces had a positive influence on serum lipid profile, but better hypocholesterolemic effect was observed after supplementation of the diet with unprocessed preparation. The biochemical action of unprocessed pomace in the normalization of fructose‐induced disturbances was more distinct than those of pomace remaining after extraction.  相似文献   

草莓果实花色苷成分组成鉴定及分析   总被引：1，自引：0，他引：1  

罗赟  陈宗玲  宋卫堂  王红清 《中国农业大学学报》2014,19(5):86-94

为研究草莓不同品种花色苷成分组成特点,本试验以17个品种草莓为试材,利用液质联用仪(HPLCMS)和高效液相色谱仪(HPLC-DAD)对果实花色苷的种类与含量进行研究。在草莓果实中检测到9种花色苷,但不同品种所含花色苷种类、含量及比例有所不同。其中花葵素3-葡糖苷、花葵素3-芸香苷、花葵素-丙二酰葡糖苷、花青素3-葡糖苷和花葵素3-甲基丙二酰葡糖苷在草莓中含量较多,尤以花葵素3-葡糖苷含量最高,占总花色苷的58.6%~93.6%。通过主成份分析和品种聚类分析,根据总花色苷含量高低、花色苷种类丰富程度和花青苷含量的高低的综合因素,将草莓品种分为丰富型(RA)3个、高花青苷型(HC)6个,普通型(MA)6个和低花色苷型(LA)2个。其中‘农大19-32’总花色苷含量最高,所含花色苷种类丰富,表明可以通过育种和筛选技术获得果实花色苷含量更高、种类更丰富和果品色彩更丰富的草莓优良品系。  相似文献