期刊论文

中文

食品科学

1002-6630

2014

35

12

212-217

10.7506/spkx1002-6630-201412044

本校为第一机构

以分级分离得到的4种红莲外皮原花青素级分(F_1、F_2、F_3、F_4)为原料,分别进行平均聚合度的测定,通过红外光谱、反相-高效液相色谱以及反相高效液相色谱和电喷雾质谱联用分析,以揭示不同级分的组成和化学结构特征。结果表明 F_1、F_2、F_3、F_4的平均聚合度分别为2.12、7.27、7.85、8.16。F1、F2、F3和F4的红外光谱图均表现出明显的原花青素特征骨架振动,并推测出红莲外皮原花青素的主要结构单元是原花青定。F_1的反相高效液相色谱和电喷雾质谱联用分析检测出3种单体、4种二聚体和2种四聚体,其中3种单体分别为棓儿茶素、儿茶素、表儿茶素,4种二聚体和2种四聚体都是由儿茶素或表儿茶素聚合而成...

Four proanthocyanidin fractions(F1, F2, F3 and F4) from the red skin of lotus seed were measured for mean degree of polymerization, and analyzed for chemical composition and structure by infrared spectroscopy, reversed phase high performance liquid chromatography(RP-HPLC) and reversed phase high performance liquid chromatography coupled with electrospray ionization mass spectrometry(RP-HPLC-ESI-MS). The results of measurement showed that the mean degrees of polymerization of F1, F2, F3 and F4 were 2.12, 7.27, 7.85 and 8.16, respectively. Their infrared spectra exhibited obviously the character...