DOI: /jcprm ,

Transcription

1 DOI: /jcprm : *,. 2,. 1,. 1,. 1 1,,., 15, ( ), deineka@bsu.edu.ru 2,,,., 101, ( ) nikolavsol@mail.ru, (. niedzwetzkyana). -. 0, ( 84%); - ( ).. -,. :,,,,., - [1, 2]. -,, [2]. :,., [3]. -, (. niedzwetzkyana Dieck.) M. sieversii (Ledeb.) M. Roem., [4]. -, -.,, deineka@bsu.edu.ru -,, nikolavsol@mail.ru -, -,,. - - [5],, -,., [5] - *,.

2 164.,.,.. -3-, -3-, ,. -,. (. niedzwetzkyana)., -, - [6]..,, ,,, ,1 HCl ,, = [7] (, ):, 5, 10 0,1 HCl,, 3 0,1 HCl 20%, 20% ( ). 1:1. - : Agilent ,6 Reprosil-Pur C18-AQ, 5 10.% 10.% : 150 2,1 SB : 10, 350, (NaOH). - «-01-».,, , - HCl (ph = 1), 1; ( 514 ± 3 ),. - :, -, [8];

3 165, ( );,, - [9]. : 1 ; ; 3 Royalty; 4 Royalty; HCl ( = 1). - [7], -. - (1 4,5) :,,. -,, (IV)., -.,,., -, (portisin) [9, 10]., [7] ( - -3-, ) -,., (. 1)., -, -., Royalty (. niedzwetskyana. atrosanguinea) 18 (, ) -, ( 8 ) - (. 1)., : m/z, 737,1 707,1 ( 3-3- ). 1,.. 1.

4 166.,., Cy3Gal Cy3Glu Cy3Ara Cy3Xyl t * R, 3,0 3,5 5,73 ± 0,02 6,86 ± 0,02 8,52 ± 0,02 15,27 ± 0,02 ** max, m/z *** 707,1 737,1 449,1; 449,1; 419,1; 419,1; 287,0 287,0 287,0 287,0 ( ), %, Royalty 6,4 ± 0,4 84,2 ± 0,4 0,2 ± 0,1 1,7 ± 0,2 2,5 ± 0,2 4,9 ± 0,2 2,8 ± 0,2 85,6 ± 0,4 0,2 ± 0,1 2,8 ± 0,2 4,4 ± 0,2 4,2 ± 0, ,8 ± 0,4 74,1 ± 0,4 0,2 ± 0,1 3,6 ± 0,2 8,3 ± 0,3 7,0 ± 0, ,1 ± 0,2 85,7 ± 0,5 0,2 ± 0,1 2,8 ± 0,2 3,8 ± 0,2 3,4 ± 0, ,4 ± 0,3 82,2 ± 0,2 0,1 ± 0,1 2,4 ± 0,2 6,7 ± 0,2 3,2 ± 0,2 *.1; **, ; ***.. -, Cy3Gal -3-, Cy3Glu -3-, Cy3Ara -3-, Cy3Xyl -3-. (. 3), (. 1) 3- (517,5, 10.% HCOOH 10.% CH 3 CN,. 2). - m/z = 287 (. 2). (m/z = 449). (Aronia mitchurinii A. Skvorts. et Maitulina) (Amelanchier ovalis Medik.),. 3, -3-, Cy-3-Gala [5]. - : - -3-, -3-Glu, -3-, Cy-3-Ara, -3-, Cy-3-Xyl,. (. 3. 1). ( ) (. 2), : ; ; Royalty; Reprosil-Pur C18-AQ, 5. : 10.% CH 3 CN, 10.% HCOOH ; 1. : 515.,. 3. : ; (Aronia mitchurinii A. Skvorts. et Maitulina); (Amelanchier ovalis Medik.), ; 2-3- ; 3-3- ; 4-3- ; 5-3- ; 6-3- ; 7-3- ; 8-3-

5 167 2., 100 *,. % 1 0,36 ± 0,01 0,041 ± 0,003 0,36 ± 0,03 2 0,56 ± 0,02 0,052 ± 0,003 0,45 ± 0,01 3 0,36 ± 0,01 0,037 ± 0,002 0,52 ± 0,01 4 0,070 ± 0,003 1,66 ± 0,03 5 «Royalty» 0,046 ± 0,001 1,83 ± 0,02 *, 1,5 2,. - «-», 34,6 18,0 1,. ( Royalty) (. 2),, -.,, , 0, ( - 84%); ( ). «-», Stintzing F.C., Stintzing A.S., Carle R., Frei B., Wrolstad R.E. Color and antioxidant properties of cyanidin-based anthocyanin pigments // J. Agric. Food Chem Vol. 50. Pp Rodriguez E.B., Flavier M.E., Rodriguez-Amaya D.B., Amaya-Farfán J. Phytochemicals and functional foods. Current situation and prospect for developing countries // Segurança Aliment. Nutric. Camp Vol. 13. Pp Mulabagal V., Van Nocker S., Dewitt D. L., Nair M.G. Cultivars of apple fruits that are not marketed with potential for anthocyanin production // J. Agric. Food Chem Vol. 55. Pp van Nocker S., Berry G., Najdowski J., Michelutti R., Luffman M., Forsline P., Alsmairat N., Beaudry R., Nair M.G., Ordidge M. Genetic diversity of red-fleshed apples (Malus) // Euphytica Vol Pp ,.,.,.,.,. - Rosaceae - // ,., - // , C Giusti M.M., Wrolstad R.E. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy // Current Protocols in Food Analytical Chemistry, R. E. Wrolstad (Ed.), John Wiley & Sons, NY, F1.2.1-F ,.,. - //. : (47) He F., Pan Q.-H., Shi Y., Duan C.-Q. Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines // Molecules Vol. 13. Pp He F., Liang N.-N., Mu L., Pan Q.-H., Wang J., Reeves M.J., Duan C.-Q. Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution // Molecules Vol. 17. Pp

6 168.,.,.. Dejneka V.I. 1*, Solomatin N.M. 2, Dejneka L.A. 1, Sorokopudov V.N. 1, Makarevich S.L. 1 RED-FLESH APPLES AS A SOURCE OF ANTHOCYANINS 1 Belgorod State University, Belgorod, Victory, 15, (Russia) deineka@bsu.edu.ru 2 Michurinsky State Agrarian University, Tambov region, Michurinsk, Internatsionalnaya, 101, (Russia) nikolavsol@mail.ru Fruits of some cultivars of red-flesh apples derived from alus niedzwetzkyana were found to accumulate up to 0,070 g per 100 g (for that of «Granatnoye» variety). The main component of all samples under investigation was found to be cyanindin-3-galactoside (more than 84% of anthocyanins sum) among some others cyanidin derivatives. The titrable acidity as well as antioxidant activity of «Granatnoye» fruits juice exceeded that for ordinary varieties (including red-skin ones); thus the former is of great interest for food industry. Keywords: apples, anthocyanins, red-flashed varieties, antioxidant activity, acidity. References 1. Stintzing F.C., Stintzing A.S., Carle R., Frei B., Wrolstad R.E. J. Agric. Food Chem., 2002, vol. 50, pp Rodriguez E.B., Flavier M.E., Rodriguez-Amaya D.B., Amaya-Farfán J. Segurança Aliment. Nutric. Camp., 2006, vol. 13, pp Mulabagal V., Van Nocker S., Dewitt D.L., Nair M.G. J. Agric. Food Chem., 2007, vol. 55, pp van Nocker S., Berry G., Najdowski J., Michelutti R., Luffman M., Forsline P., Alsmairat N., Beaudry R., Nair M.G., Ordidge M. Euphytica, 2012, vol. 185, pp Dejneka V.I., Grigor'ev A.M., Dejneka L.A., Ermakov A.M., Sirotin A.A., Staroverov V.M. Rastitel'nye resursy, 2005, issue 1, pp (in Russ.) 6. Ivanov A.A., Verzilin A.V. Slaborosloe sadovodstvo. Materialy mezhdunarodnoj nauchno-prakticheskoj konferencii ijunja [Grew poorly gardening. Proceedings of the international scientific-practical conference on June 1999]. Michurinsk, 1999, part 2, pp (in Russ.) 7. Giusti M.M., Wrolstad R.E. Current Protocols in Food Analytical Chemistry, New York, 2001, F1.2.1-F Dejneka L.A., Litvin Ju.Ju., Dejneka V.I. Nauchnye vedomosti BelGU. Serija: Estestvennye nauki, 2008, no. 7(47), issue 7, pp (in Russ.) 9. He F., Pan Q.-H., Shi Y., Duan C.-Q. Molecules, 2008, vol. 13, pp He F., Liang N.-N., Mu L., Pan Q.-H., Wang J., Reeves M.J., Duan C.-Q. Molecules, 2012, vol. 17, pp Received December 3, 2013