文章基本信息

标题：Morus moraceae ) juice
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作者：Engmann N.F. ; Ma Y.-K. ; Ying X. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2013
卷号：31
期号：1
页码：72-80
DOI：10.17221/530/2011-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3- O -glucopyranoside (55.56%) and cyanidin-3- O -coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3- O -coumaroylglucoside (0.46%) and delphinidin-3- O -coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3- O -coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected.
关键词：mulberry fruit; antioxidants; health benefits; HPLC-ESI-MS