紫色马铃薯皮花色苷结构鉴定.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 紫色马铃薯皮花色苷的结构鉴定 方芳，吴奇辉，郭慧，蒋益虹 （浙江大学生物系统工程与食品科学学院，浙江杭州 310058） 摘要：为纯化、鉴定紫色马铃薯（Solanum tuberosum L. ）皮中的花色苷组分，采用2%柠檬酸水和 D101 大孔树脂对紫色马铃薯 皮花色苷进行提取分离，利用高效液相色谱外标峰面积法测定花色苷的含量为 207.33 mg/g 冻干粉，并通过HPLC-DAD-ESI-MS/MS 联用技术鉴定紫色马铃薯皮花色苷的组成。紫色马铃薯皮花色苷冻干粉共检出 14 种花色苷，以矮牵牛素-3-O-对香豆酰芸香糖苷-5-O- 葡萄糖苷含量最为丰富。所有花色苷中，4 种花色苷以花色素-3-O-芸香糖苷-5-O-葡萄糖苷形式存在，9 种花色苷以花色素-3-O-对香 豆酰（或咖啡酰或阿魏酰）芸香糖苷-5-O-葡萄糖苷的形式存在，除此之外，存在一种花色苷可能采取C ,C -位双糖基取代。紫色马铃 3 7 薯皮中所含花色苷绝大多数为酰化双糖基取代花色苷，结构稳定，因而紫色马铃薯皮作为一种食品加工副产物具有良好的开发前景和 利用价值。 关键词：紫色马铃薯皮；花色苷；结构鉴定；HPLC-DAD-ESI-MS/MS 文章篇号：1673-9078(2014)5-92-97 Identification of Anthocyanins from the Peel of Purple-fleshed Potato FANG Fang, WU Qi-hui, GUO Hui, JIANG Yi-hong (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China) Abstract: This research aimed at the purification and identification of anthocyanins from the peel of purple fleshed potato (Solanum tuberosum L.). By using 2% citric acid solution and D101 macroporous resin, anthocyanins were extracted from the peel of purple fleshed potatoes. The anthocyanin content was 207.33 mg/g freeze-dried powder measured by the external standard method of HPLC. Then, the anthocyanin composition was characterized by HPLC-DAD-ESI-MS/MS. Fourteen kinds of anthocyanin were found, and 3-O-p-coumaroylrutinoside-5-O-glucoside of petunidin was the main ingredient. Four kinds of anthocyanins which existed in the form of aglycon-3-rutinoside-5-O-glucoside, and nine in the form of aglycon-3-coumaroyl (/caffeoyl/feruloyl) rutinoside-5-O-glucoside. Beside