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Study on Copigmentation Effect of Organic Acids and Flavonoids on Anthocyanins from Spine Grape

Author: TianXiaoYan
Tutor: DengJieHong
School: Hunan Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: anthocyanins from spine grape (SGA) stability orgnic acids flavonoids copigmentation
CLC: TS201.2
Type: Master's thesis
Year: 2013
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The anthocyanins is known as water-soluble natural pigments, it has a variety of biological effect helping to our human health. But the stability of anthocyanins is poor and vulnerable to external factor, such as its own molecular structure, pH, temperature, light and others. This paper will give an overview of organic acid acylation and flavonoids complementary color about anthocyanins on the base of pre-existing researching, and study the copigmentation of organic acid and flavonoids with anthocyanins from spine grape, for thorough research of stabilization about anthocyanins, and expanding the application of anthocyanins in food processing.The study results of effect of organic acids on stability of anthocyanins from spine grape proved that:after adding a certain amount of cinnamic acid, caffeic acid and ferulic acid selected, the anthocyanins from spine grape’biggest absorbance significantly increased, the maximum absorption wavelength redshift, and tolerance to temperature, light, increased. When those three organic acids compound used, the maximum absorbance value increased more significantly. Through quadratic rotational combination test and statistical analysis, the regression equation of the influence of three kinds of organic acid on the anthocyanins from spine grape was obtained:Y=2.1978+0.03768X,-0.0211X2+0.06849X3+0.00334X1X1-0.00108X2X2-0.0055X3X3-0.02X,X3+0.005X2X3.The study results of effect of flavonoids on anthocyanins from spine grape’ stability showed that:the selected quercetin, baicalein and rutin produced hyperchromic effect to the anthocyanins from spine grape, the maximum absorbance increased with the increase of flavonoids’ concentration, and the resistance to the temperature and light of vitis skin anthocyanins improved. When combined all those three flavonoids, the maximum absorbance value increased more significantly, Through quadratic rotational combination test and statistical analysis, the regression equation of the influence of three kinds of flavonoids on the anthocyanins from spine grape was obtained:Y=3.0819+0.01666X1+0.02032X2+0.03063X3+0.00549X1X1+0.00302X2X2-0.00511X3X3-0.00287X1X2-0.00087X1X3+0.00387X2X3.

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