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A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange

文献类型： 外文期刊

作者： Cao, Shaoqian 1 ; Liu, Liang 2 ; Pan, Siyi 1 ; Lu, Qi 1 ; Xu, Xiaoyun 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Guangdong Acad Agr Sci, Sericulture & Farm Produce Proc Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： Blood orange;anthocyanins;degradation kinetics;RP-HPLC;pH-differential method

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：

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收录情况： SCI

摘要： The thermal degradation of cyanidin 3-(6"-malonyl)glucoside and cyanidin 3-glucoside,which are the two major anthocyanins in blood orange juice,have been investigated using the pH-differential method and RP-HPLC method,respectively.Similar results could be obtained when the degradation kinetics of cyanidin 3-glucoside were studied by either the HPLC method or the pH-differential method.However,contrary results were obtained in the case of cyanidin 3-(6"-malonyl)glucoside.The HPLC analysis indicated that cyanidin 3-(6"-malonyl)glucoside was labile to eliminate a malonyl moiety to form cyanidin 3-glucoside before disappearing during thermal treatment and showed a lower thermal stability than cyanidin 3-glucoside,whereas the result obtained by the pH-differential method actually reflected the content of both cyanidin 3-(6"-malonyl)glucoside and its degradation intermediate.This caused an overestimate of the stability of cyanidin 3-(6"-malonyl)glucoside.

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