抗坏血酸衍生物可作为抗坏血酸的潜在替代品，以减少天然提取物中含有抗坏血酸和花色苷的饮料的颜色降解。,Journal of Agricultural and Food Chemistry

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抗坏血酸衍生物可作为抗坏血酸的潜在替代品，以减少天然提取物中含有抗坏血酸和花色苷的饮料的颜色降解。
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-10-17 , DOI: 10.1021/acs.jafc.9b05049
Violaine Gérard _{1,

2} , Emel Ay _{1,

2} , Bernadette Graff _{1,

2} , Fabrice Morlet-Savary _{1,

2} , Christophe Galopin ₃ , William Mutilangi ₃ , Jacques Lalevée _{1,

2}

Affiliation

抗坏血酸在食品工业中广泛用作维生素C的来源或抗氧化剂。但是，它在酸性pH值的饮料中会迅速降解，并且会加速花青素（饮料中使用的天然染料）的降解，从而导致颜色损失。在这项工作中，我们研究了用抗坏血酸衍生物替代抗坏血酸的可能性，以防止其对天然提取物（黑胡萝卜，葡萄汁和紫色甘薯）中花青素的降解作用。为此，抗坏血酸（作为参考）和一些抗坏血酸衍生物（3-O-乙基-1-抗坏血酸，2-O-α-d-吡喃葡萄糖基-1-抗坏血酸，1-抗坏血酸2-磷酸倍半镁盐水合物，1-抗坏血酸2,6-二丁酸，抗坏血酸甘油酯，（+）-5,6-O-异亚丙基-1-抗坏血酸），单独研究了可溶于水的模型饮料中的可溶物，并在pH值为3的柠檬酸盐缓冲液中，在天然提取物中的花色苷存在下进行了研究。通过紫外-可见分光光度法对稳定性进行了研究。为了扩大研究范围，还确定了抗坏血酸衍生物的一些特性（pKa，氧化电势，键解离能，电离电势）。此外，检查了绿原酸的添加以进一步稳定花色苷与2-O-α-d-吡喃葡萄糖基-1-抗坏血酸的混合物，这是一种有前途的抗坏血酸衍生物。还确定了键解离能，电离电势。此外，检查了绿原酸的添加以进一步稳定花色苷与2-O-α-d-吡喃葡萄糖基-1-抗坏血酸的混合物，该抗坏血酸是有前途的抗坏血酸衍生物。还确定了键解离能，电离电势。此外，检查了绿原酸的添加以进一步稳定花色苷与2-O-α-d-吡喃葡萄糖基-1-抗坏血酸的混合物，这是一种有前途的抗坏血酸衍生物。

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Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts.

Ascorbic acid is widely used in the food industry as a source of vitamin C or as antioxidant. However, it degrades quickly in beverages at acidic pH and can accelerate the degradation of anthocyanins, natural dyes used in beverages, leading to a loss of color. In this work, we investigated the possibility to replace ascorbic acid by ascorbic acid derivatives to prevent its degradation effect on anthocyanins from natural extracts (black carrot, grape juice, and purple sweet potato). For this, the thermal and photolytic stabilities under air and under N2 of ascorbic acid (as reference) and of some ascorbic acid derivatives (3-O-ethyl-l-ascorbic acid, 2-O-α-d-glucopyranosyl-l-ascorbic acid, l-ascorbic acid 2-phosphate sesquimagnesium salt hydrate, l-ascorbyl 2,6-dibutyrate, glyceryl ascorbate, (+)-5,6-O-isopropylidene-l-ascorbic acid), soluble in aqueous model beverages, were studied alone and in the presence of anthocyanins from the natural extracts in citrate buffer at pH 3. The stability was followed by UV-visible spectrometry. To extend the investigation, some properties of the ascorbic acid derivatives (pKa, oxidation potential, bond dissociation energy, ionization potential) were also determined. Moreover, the addition of chlorogenic acid was examined to further stabilize the mixture of anthocyanins with 2-O-α-d-glucopyranosyl-l-ascorbic acid, a promising ascorbic acid derivative.

更新日期：2019-10-17

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