Abstract：
:Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts. β-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthocyanins. HPLC-MS analysis showed that hydrolysis resulted in an obvious change of the major constituents of radish anthocyanins. Four new constituents in hydrolysed radish anthocyanins were identified. The HPLC-MS results indicated successful hydrolysis of the attachments of glucosides and acids of radish anthocyanins. Furthermore, the FT-IR spectra of radish anthocyanins before and after hydrolysis further described the hydrolysis, which reached 53.36 ± 0.98% under the best performance. Thus, hydrolysis can significantly enhance the antioxidant and antiproliferative capacities of radish anthocyanins.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jiang W,Zhou Xdoi
10.1016/j.foodchem.2019.05.078subject
Has Abstractpub_date
2019-10-01 00:00:00pages
477-485eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30871-4journal_volume
294pub_type
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