Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146711

Gaozhong Yang , Jiqiang Jin , Jufen Mei , Zhi Lin , Jiang Shi , Haipeng Lv

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Abstract

Purple leaf tea (PLT) is gaining attention for its vibrant color and potential health benefits. This study focuses on the critical role of co-pigmentation in dictating the vibrant color and stability of its anthocyanins. PLT infusions exhibit a distinct reddish-purple hue, contained approximately 10.3-fold higher total anthocyanin levels (average 34.33 μg/mL) than green leaf tea as determined by chromatography, with delphinidin-3-O-galactoside (D3G; average 15.02 μg/mL) and cyanidin-3-O-galactoside (average 7.97 μg/mL) being dominant. Co-pigments markedly intensified D3G's coloration. For instance, gallic acid and quinic acid induced hypsochromic shifts, decreasing λ_max by 7–9 nm. Thermally (80 °C, 15 h), gallic acid significantly improved D3G stability (21.0 % retention), correlating with strong docking affinity (−3.605 kcal/mol) via H-bonds and π-π stacking. Conversely, epigallocatechin gallate dramatically reduced D3G stability (1.7 % retention). These specific molecular interactions critically influence PLT's anthocyanin color expression and thermal stability, offering key insights for quality optimization.

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共色素类黄酮相互作用对紫叶茶中花青素稳定性和浸渍颜色的影响

紫叶茶（PLT）因其鲜艳的颜色和潜在的健康益处而受到关注。本研究的重点是共同色素沉着在决定其花青素的鲜艳颜色和稳定性中的关键作用。用色谱法测定其总花青素含量（平均34.33 μg/mL）比绿茶高约10.3倍，其中以飞鸽苷-3- o -半乳糖苷（平均15.02 μg/mL）和花青素-3- o -半乳糖苷（平均7.97 μg/mL）为主。共色素显著增强了D3G的显色性。例如，没食子酸和奎宁酸诱导了色移，使λmax降低了7-9 nm。热（80 °C, 15 h），没食子酸显著提高了D3G的稳定性（保留率为21.0 %），通过h -键和π-π堆叠具有很强的对接亲和力（−3.605 kcal/mol）。相反，表没食子儿茶素没食子酸酯显著降低D3G的稳定性（1.7 %保留率）。这些特定的分子相互作用严重影响PLT的花青素颜色表达和热稳定性，为质量优化提供了关键见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.