New Pyranoanthocyanins Synthesized from Roselle (Hibiscus sabdariffa L.) Anthocyanins

被引：0
作者：
del Pilar Guzman-Figueroa, Maria [1 ]
Eugenia Ortega-Regules, Ana [2 ]
Belen Bautista-Ortin, Ana [3 ]
Gomez-Plaza, Encarna [3 ]
Anaya-Berrios, Cecilia [4 ]
机构：
[1] Univ Americas Puebla, Dept Ingn Quim Alimentos & Ambiental, Cholula 72810, Mexico
[2] Univ Americas Puebla, Dept Ciencias Salud, Cholula 72810, Mexico
[3] Univ Murcia, Dept Tecnol Alimentos Nutr & Bromatol, Campus Univ Espinardo S-N, E-30100 Murcia, Spain
[4] Univ Americas Puebla, Dept Ciencias Quim Biol, Cholula 72810, Mexico
来源：
JOURNAL OF THE MEXICAN CHEMICAL SOCIETY | 2016年 / 60卷 / 01期
关键词：
pyranoanthocyanins; roselle; 4-vinylphenol; acetone; pinotins; methylpyranoanthocyanins; RED WINES; COLOR PROPERTIES; PIGMENT COMPOSITION; DEGRADATION; ACID; IDENTIFICATION; PEROXIDASE; EVOLUTION; EXTRACT; JUICE;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Six new pyranoanthocyanins were synthesized through the reaction between dephinidin-3-sambubioside and cyanidin-3-sambubioside, extracted from roselle calyxes, with 4-vinylphenol, acetone and 2-butanone. The reaction products were characterized by liquid chromatography coupled to mass spectrometry (HPLC-TOF-MS), ultraviolet-visible spectroscopy (UV/Vis) and high-performance liquid chromatography. Those new pigments belong to the families of pinotins and methylpyranoanthocyanins and show a hypsochromic shift, which results in a more orange colour compared to the red hue of the original anthocyanins. Therefore, these compounds could be used to obtain new colorants more stable against certain factors such as pH.
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页码：13 / 18
页数：6
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