Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts
文献类型：期刊论文
| 作者 | Luan, Guangxiang; Wang, Yuwei; Ouyang, Jian; He, Yanfeng; Zhou, Wu; Dong, Qi; Wang, Honglun ; Hu, Na
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| 刊名 | JOURNAL OF FOOD SCIENCE
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| 出版日期 | 2021 |
| 卷号 | 86期号:10 |
| 关键词 | anthocyanin degradation HPLC analysis Lycium ruthenicum Murr polyphenol extract pH differential method |
| 英文摘要 | Anthocyanins are a group of flavonoids widely used as natural pigments and in functional foods. However, the sensitivity of anthocyanins to environment factors limits their utilization. The present study examined the stabilizing effects of polyphenol extracts from raspberry, sea-buckthorn, Lonicera edulis, and blackcurrant on Lycium ruthenicum Murr (LRM)-derived anthocyanins. After light and heat exposure, contents of total anthocyanins and the monomers were detected with the pH differential method and the HPLC. Remarkably, polyphenol extracts from raspberry, Lonicera edulis and blackcurrant extended the half-lives of anthocyanins, while the effect of the sea-buckthorn extracts was negligible. Noticeably, petunidin-3-O-[6-O-(4-O-trans-p-coumaroyl-alpha-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-[beta-D-glucopyranoside], the major component of LRM-derived anthocyanins, exhibited a dramatic increase in half-life with the presence of polyphenol extracts from raspberry, Lonicera edulis, and blackcurrant. In summary, our findings suggest the polyphenol extracts could be developed into copigments for stabilization of anthocyanins. |
| 源URL | [http://210.75.249.4/handle/363003/60739]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 推荐引用方式 GB/T 7714 | Luan, Guangxiang,Wang, Yuwei,Ouyang, Jian,et al. Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts[J]. JOURNAL OF FOOD SCIENCE,2021,86(10). |
| APA | Luan, Guangxiang.,Wang, Yuwei.,Ouyang, Jian.,He, Yanfeng.,Zhou, Wu.,...&Hu, Na.(2021).Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts.JOURNAL OF FOOD SCIENCE,86(10). |
| MLA | Luan, Guangxiang,et al."Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts".JOURNAL OF FOOD SCIENCE 86.10(2021). |
入库方式： OAI收割
来源：西北高原生物研究所
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