Novel oxidation products of cyanidin 3-O-glucoside with 2,2′-azobis-(2,4-dimethyl)valeronitrile and evaluation of anthocyanin content and its oxidation in black rice
作者:Haruna Kamiya、Emiko Yanase、Shin-ichi Nakatsuka
DOI:10.1016/j.foodchem.2014.01.077
日期:2014.7
The radical oxidation mechanism of anthocyanin derivatives was investigated by the reaction of cyanidin 3-O-glucoside in the presence of radical initiator 2,2′-azobis-(2,4-dimethyl)valeronitrile (AMVN) in EtOH and aqueous CH3CN. Six different oxidation products were isolated, depending on the solvent employed. These products were identified using NMR spectroscopy and multistep derivatisation reactions
花青素衍生物的自由基氧化机理是通过花青素3- O-葡萄糖苷在自由基引发剂2,2'-偶氮双-(2,4-二甲基)戊腈(AMVN),EtOH和CH 3 CN水溶液中的反应下进行研究的。。根据所使用的溶剂,分离出六种不同的氧化产物。使用NMR光谱和多步衍生化反应鉴定了这些产物。在长时间存储下,从黑米中分离出两种新的氧化的花色苷衍生物。基于这些反应产物提出了自由基反应机理。黑米中氧化的花色苷的定量被证明是一种验证米饭新鲜度的方法。