| 膳食花色苷衍生物家族的结构及其形成机制 |
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| 引用本文： | 何静仁,邝敏杰,邓莉,刘志伟,易阳,杨宁,段李歌.膳食花色苷衍生物家族的结构及其形成机制[J].中国农业科学,2013,46(2):343-355. |
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| 作者姓名： | 何静仁 邝敏杰 邓莉 刘志伟 易阳 杨宁 段李歌 |
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| 作者单位： | 武汉工业学院食品科学与工程学院/湖北省农产品加工与转化重点实验室 |
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| 基金项目： | 湖北省教育厅科学技术研究重点项目(D20121803);湖北省楚天学者计划(2012);武汉市创新人才开发资金项目(2012-238) |
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| 摘 要： | 花色苷是人们熟悉的一类水溶性天然植物色素，具有多种重要的生理功能和生物活性，是广泛存在于水果、蔬菜、豆类、谷薯、花卉和药用植物中的重要呈色物质。花色苷衍生物是近些年发现于富含花色苷果蔬的加工产品及特殊植物器官中，由花色苷在发酵和陈酿过程中形成的或在植物体内经生物代谢合成的一系列花色苷的天然衍生物，构成了不同结构种类、不同色调的花色苷衍生物家族。本文系统介绍了不同类型（花色苷与黄烷醇直接连接、花色苷与酚类通过烷基连接、具有第4个吡喃环和不同连接基团的吡喃花色苷类、具苯并吡喃氧鎓离子的类花色素衍生物、其它特殊类衍生物）的花色苷衍生物家族的发现来源、结构特征及其形成机制，为进一步开展花色苷的结构稳定性与反应活性研究及其在农产品和食品加工中的应用提供有益的参考。
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| 关 键 词： | 膳食花色苷 花色苷衍生物 反应活性 结构 形成机制 |
| 收稿时间： | 2012-08-29 |
Structures and Formation Mechanism of Diverse Classes of Dietary Anthocyanin Derivatives |
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| HE Jing-ren,KUANG Min-jie,DENG Li,LIU Zhi-wei,YI Yang,YANG Ning,DUAN Li-ge.Structures and Formation Mechanism of Diverse Classes of Dietary Anthocyanin Derivatives[J].Scientia Agricultura Sinica,2013,46(2):343-355. |
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| Authors: | HE Jing-ren KUANG Min-jie DENG Li LIU Zhi-wei YI Yang YANG Ning DUAN Li-ge |
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| Institution: | College of Food Science and Engineering, Wuhan Polytechnic University/Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion, Wuhan 430023 |
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| Abstract: | Anthocyanins are one class of natural water-soluble plant pigments which are commonly known to people and possess many important physiological functions and bioactivities. They are important substances responsible for the colours of fruits, vegetables, beans, grains, flowers and medicinal plants. In recent years, anthocyanin derivatives are found in the processed products of fruits and vegetables and some special plants rich in anthocyanins, which are series of natural products derived from anthocyanins and formed during fermentation and ageing or biologically synthesized by metabolization in plants tissues, constituting different families of anthocyanin derivatives with different structures and colours. The present paper summarized the origins of occurrence, structural features and formation mechanism of different types of anthocyanin derivatives (anthocyanin-flavanols, anthocyanin-alkyl-polyphenols, pyranoanthocyanins with the fourth pyran ring linked with different groups, anthocyanidin-like derivatives with flavylium ion and other unique anthocyanin derivatives), which will offer beneficial references for further investigate the structural stability and reactivity of anthocyanins with their applications in processing foods and agricultural products. |
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| Keywords: | dietary anthocyanins anthocyanin derivatives reactivity structures formation mechanism |
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