کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586028 | 1492045 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing
ترجمه فارسی عنوان
جداسازی آنتوسیانین های توت فرنگی با استفاده از کروماتوگرافی با سرعت بالا ضد جریان و کپی کردن با کاتچین یا اپیکتاکچین با استفاده از پردازش فشار بالا
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Three anthocyanins were isolated from strawberry extract by high-speed counter-current chromatography, using a biphasic mixture of tert-butyl methyl ether, n-butanol, acetonitrile, water and trifluoroacetic acid (2.5:2.0:2.5:5.0:1.0%). The anthocyanins were identified as pelargonidin-3-rutinoside, cyanidin-3-glucoside and pelargonidin-3-glucoside with purity of 95.6%, 96.2% and 99.3% respectively. Additionally, the copigmentation reaction rates between pelargonidin-3-glucoside and phenolic acids (catechin or epicatechin) at pH 1.5 and 3.6, pressure 0.1 and 500â¯MPa, and temperature 60â¯Â°C were calculated. The absorbance of pelargonidin-3-glucoside at pH 3.6, with high quantity of phenolic acids was significantly increased by high pressure. The complex of pelargonidin-3-glucoside/catechin has a binding energy of 78.64â¯kJ/mol at pH 3.6, and 39.13â¯kJ/mol at pH 1.5; pelargonidin-3-glucoside/epicatechin has a binding energy of 75.34â¯kJ/mol at pH 1.5 and 54.47â¯kJ/mol at pH 3.6. The hydrogen bond and van der Waals interaction were the main forces contributing to the structures of complex.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 247, 1 May 2018, Pages 81-88
Journal: Food Chemistry - Volume 247, 1 May 2018, Pages 81-88
نویسندگان
Hui Zou, Yan Ma, Zhenzhen Xu, Xiaojun Liao, Ailiang Chen, Shuming Yang,