数字农科院2.0

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

文献类型： 外文期刊

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

作者机构：

关键词： Purple leaf tea;Co-pigmentation;Anthocyanins;Anthocyanin-EGCG interaction;Molecular docking

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 496 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： 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 mu g/mL) than green leaf tea as determined by chromatography, with delphinidin-3-O-galactoside (D3G; average 15.02 mu g/mL) and cyanidin-3-O-galactoside (average 7.97 mu g/mL) being dominant. Co-pigments markedly intensified D3G's coloration. For instance, gallic acid and quinic acid induced hypsochromic shifts, decreasing lambda max by 7-9 nm. Thermally (80 degrees 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 it-it 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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