Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.)

文献类型： 外文期刊

第一作者： Zhao, Xiaoyan

作者： Zhao, Xiaoyan;Zhang, Chao;Ma, Yue;Corrales, Margarita;Tauscher, Bernhard;Zhao, Xiaoyan;Hu, Xiaosong

作者机构：

关键词： Purple corn;anthocyanin;mass spectrometer;thermodynamics;kinetic parameter;thermal stability

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Chinese purple corn extracts (Zea mays L, Zhuozhou, Hebei, China) (EZPC) were selected among five Chinese purple corn hybrids due to their higher anthocyanin content, and their thermal stability was evaluated. The total anthocyanin content and total phenolic content of EZPC were 304.5 ± 16.32 mg of cyanidin-3-glucoside equiv/100 g of dry seeds and 489.8 ± 24.90 mg of gallic acid equiv/100 g of dry seeds, respectively. Moreover, the individual anthocyanins of EZPC were determined by HPLC-DAD/ESI-MS analysis. Seven main compounds were determined, including cyanidin-3-(malonylglucoside), cyanidin-3-O-glucoside-2-malonylglucoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, peonidin-3-(malonylglucoside), pelargonidin-3-(6"-malonylglucoside), and peonidin-3-(dimalonylglucoside). The thermal stability of EZPC was studied by differential scanning calorimetry. Thermodynamic analysis showed that the conversion of EZPC followed an Arrhenius relationship, where the delta enthalpy (H) and activation energy (E_a) were 97.0 J/g and 204 ± 2.72 kJ/mol, respectively. Furthermore, the relationships between the degree of conversion of EZPC and time or temperature were reported. This study demonstrated that the evaluated Chinese purple corn hybrids are a natural source of anthocyanins and are stable over a wide range of temperatures and times.

分类号： S13

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