COPIGMENTATION OF SIMPLE AND ACYLATED ANTHOCYANINS WITH COLORLESS PHENOLIC-COMPOUNDS

被引：123

作者：

DAVIES, AJ

MAZZA, G

机构：

[1] UNIV MANITOBA,DEPT FOOD SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] AGR CANADA,RES STN,CROPS UTILIZAT LAB,MORDEN R0G 1J0,MANITOBA,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 05期

关键词：

D O I：

10.1021/jf00029a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of pH and structure and concentration of copigment and pigment on the copigmentation reaction of anthocyanin-colorless phenolic compounds has been investigated. It has been found that the copigmentation effect displayed by chlorogenic acid, caffeic acid, and rutin was greater for the acylated pelargonidin, monardaein, than for the corresponding pelargonidin 3-glucoside, and malvin solutions exhibited the greatest copigmentation effects. The pH of maximum copigmentation effect was 3.2-3.7 for chlorogenic acid and 3.5-4.7 for caffeic acid and rutin. The equilibrium and stoichiometric constants for eight pigment-copigment combinations were determined and used to quantitate the association between pigments and copigments. The magnitude of the copigmentation effect is interpreted in terms of the acidity constant of the copigment and the hydration constant of the pigment.

引用

页码：716 / 720

页数：5

共 10 条

[1] CO-PIGMENTATION EFFECT OF QUERCETIN GLYCOSIDES ON ABSORPTION CHARACTERISTICS OF CYANIDIN GLYCOSIDES AND COLOR OF RED WING AZALEA [J].