红花羊蹄甲花瓣花色苷的组分鉴定及其稳定性研究OACSTPCD

This study analyzed the anthocyanoside component of Bauhinia blakeana Dunn flower extracts by HPLC,investigated the chromaticity and thermal stability of B.blakeana flower pigment,and explored the influences of pH,temperature,light,metal ions,and sweeteners on the stability of B.blakeana flower pigment.The results showed that the total anthocyanin content of the B.blakeana flower pigment was 11.28 mg/g,which was mainly composed of petunia anthocyanin(84.65 μg/g),delphinidin-3-O-glucoside(6 801.12 μg/g),paeoniflorin-3-O-glucoside(2 069.49 μg/g),and centaurea 3-O-glucoside(667.9 μg/g).The color of the pigment varied with pH,be-ing bright red at pH 3 and blue-violet at pH 7.The thermogravimetric residue of the pigment was 25.79％,and it had good thermal stabil-ity in the range of 54.6-111.3℃.At pH of 3,Ca2+,Mg2+,glucose,and maltose had no significant effect on the stability of the pig-ment solutions;at pH of 7,sorbitol and lactose had no significant effect on the stability of the pigment solutions,but Fe2+had a signifi-cant destructive effect on the color of the pigment solutions.The B.blakeana flower is rich in anthocyanosides with high stability,which is a promising plant resource for the development of new functional ingredients and anthocyanoside application products.The results of the study can provide a scientific basis for the in-depth processing of B.blakeana flower pigment and its wide application in textile industry and food industries.