渣
花青素
马维定
飞燕草素
化学
单体
DPPH
食品科学
多酚
糖苷
哌替尼丁
葡萄糖苷
色谱法
有机化学
氰化物
抗氧化剂
聚合物
病理
替代医学
医学
作者
Hailong Gui,Jixun Dai,Jinlong Tian,Qiao Jiang,Ye Zhang,Guangyu Ren,Baoge Song,Mingshuang Wang,Mihereban Saiwaidoula,Wei Dong,Bin Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:418: 135872-135872
被引量:8
标识
DOI:10.1016/j.foodchem.2023.135872
摘要
This study explored the isolation of anthocyanin monomers using a medium- and high-pressure separation technique as a means to increase the added value of a by-product of the blueberry juice industry. Six anthocyanin monomers were isolated with a purity of 95% and identified as mono-galactoside, glucoside, and isomers of delphinidin, malvidin, and even malvidin-3-O-arabinoside, malvidin-3-(6″-acetyl)-O-glucoside by LC-MS and 1H NMR. Following the conformation search, the computer calculation manifested the active sites of six anthocyanins (C4′-OH) and their stabilities based on the structural and energy parameters. The DPPH tests demonstrated that delphinidin glycoside’s free radical scavenging ability (89.93 ± 2.03 % and 86.50 ± 3.16 %) was significantly higher than that of malvidin (80.39 ± 1.30 % and 81.02 ± 0.45 %), and that malvidin’s capacity was improved by conjugation arabinoside (87.48 ± 2.39 %) and acetylated glucoside (88.39 ± 1.37 %), which was compatible with the computer calculation.
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