Analysis of anthocyanins in purple sweet potato wine before and after fermentation by UPLC-MS/MS

Authors

YUAN Jiang-yue, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China
HE Jia, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China
SUN Jun-jie, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China
RUI Peng, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China
LIU Xi-ming, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China

Abstract

The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry （UPLC-MS/MS）. Results 8 kinds of anthocyanins with large structural differences were identified, and various anthocyanins had different changes before and after fermentation; after high-temperature cooking, the anthocyanin species in the purple sweet potato did not change, but the total anthocyanin content decreased; After being fermented into purple sweet potato wine, the yield of 8 anthocyanins is about 30%.

Publication Date

6-28-2021

First Page

56

Last Page

61,68

DOI

10.13652/j.issn.1003-5788.2021.06.010

Recommended Citation

Jiang-yue, YUAN; Jia, HE; Jun-jie, SUN; Peng, RUI; and Xi-ming, LIU (2021) "Analysis of anthocyanins in purple sweet potato wine before and after fermentation by UPLC-MS/MS," Food and Machinery: Vol. 37: Iss. 6, Article 10.
DOI: 10.13652/j.issn.1003-5788.2021.06.010
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/10

References

[1] 刘欣. 紫薯系列产品的加工[J]. 农村百事通, 2019（7）: 42-43.
[2] 于洪建, 董晋泉. 浅谈花青素功效[J]. 现代中医药（北京）, 2007（3）: 67-70.
[3] 赵二劳, 闫唯, 高子怡, 等. 紫薯色素提取工艺及其功能活性研究进展[J]. 食品与机械, 2018, 34（3）: 192-195.
[4] 张毅, 孔秀林, 王洪云, 等. 不同品种紫甘薯花色苷含量与组分分析[J]. 江苏师范大学学报（自然版）, 2019, 37（2）: 26-30.
[5] 朱璐, 董福, 冯叙桥, 等. 浸提法、超声波法和微波法提取紫薯花色苷的抗氧化性比较研究[J]. 食品科学, 2015, 36（19）: 83-88.
[6] GRAS C C, NEMETZ N, CARLE R, et al. Anthocyanins from purple sweet potato （Ipomoea batatas （L.） Lam.） and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts[J]. Food Chemistry, 2017, 235: 265-274.
[7] 徐颖, 樊凡, 阴鹏涛, 等. 紫薯花青素超声波辅助酶法提取工艺优化及其抗氧化性研究[J]. 食品与机械, 2017, 33（3）: 150-154.
[8] 江玉婷, 秦昉, 陈洁, 等. 天然花色苷色素稳定化研究进展[J]. 食品与机械, 2019, 35（5）: 213-218, 236.
[9] 李甜, 王越, 安家彦. 紫薯酒发酵过程颜色变化规律及颜色特征[J]. 食品与发酵工业, 2016, 42（1）: 48-52.
[10] 郭孝萱, 柳嘉, 陆雪娇, 等. 紫薯发酵前后总酚、总黄酮、花色苷、抗氧化性和抗癌作用比较[J]. 中国食品学报, 2017, 17（3）: 289-295.
[11] 魏好程, 米聪, 王瑞芳, 等. 大孔树脂吸附法纯化紫薯花色苷的研究[J]. 食品安全质量检测学报, 2015, 6（8）: 3 186-3 191.
[12] 于聪, 李艳. 响应面法优化紫甘薯发酵酒的工艺条件[J]. 食品研究与开发, 2019, 40（11）: 133-140.
[13] 陈文, 裴彰明, 刘晓宇, 等. LC-MS/MS分析测定紫薯花色苷方法研究[J]. 中国食品添加剂, 2015（3）: 191-194.
[14] 王昶森, 杨志伟, 刘亚新, 等. UPLC-MS/MS方法在葡萄酒花色苷鉴定过程中对两种锦葵色素同分异构体的分离[J]. 酿酒科技, 2018（6）: 72-75.
[15] TIAN Q, KONCZAK I, SCHWARTZ S J. Probing anthocyanin profiles in purple sweet potato cell line （Ipomoea batatas L. Cv. Ayamurasaki） by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry[J]. Journal of Agricultural & Food Chemistry, 2005, 53（16）: 6 503-6 509.
[16] SUDA I, OKI T, MASUDA M, et al. Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods[J]. Japan Agricultural Research Quarterly, 2014, 37（3）: 167-173.
[17] ISLAM M S, YOSHIMOTO M, TERAHARA N, et al. Anthocyanin compositions in sweetpotato （Ipomoea batatas L.） leaves[J]. Bioscience Biotechnology & Biochemistry, 2014, 66（11）: 2 483-2 486.
[18] TRUONG V D, DEIGHTON N, THOMPSON R T, et al. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS[J]. Journal of Agricultural & Food Chemistry, 2010, 58（1）: 404-410.
[19] 刘海英, 邢子毅, 王加华, 等. 不同有机酸体系中紫薯花色苷热降解稳定性研究[J]. 食品工业科技, 2015, 36（10）: 320-324, 334.
[20] 梁敏, 包怡红. 蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响[J]. 食品科学, 2018, 39（10）: 151-157.