三种黑色粮油作物种皮花色苷提取物抗氧化能力的稳定性比较  

Comparing Antioxidant Stability of Anthocyanin Extracts in Seed Coats of Three Black Cereal and Oil Crops

作　　者：李莉蓉[1] 张名位[1] 刘邻渭[2] 魏振承[1] 张瑞芬[1] 

机构地区：[1]广东省农业科学院生物技术研究所/农业部功能食品重点开放实验室,广州510610 [2]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国农业科学》2007年第9期2045-2052,共8页Scientia Agricultura Sinica

基　　金：国家自然科学基金项目(30671268)

摘　　要：【目的】比较外界因素及杀菌工艺对黑米、黑大豆、黑玉米3种黑色粮油作物种皮花色苷提取物总抗氧化能力的影响。【方法】选用不同光照、温度、食品原料、防腐剂、金属离子和5种杀菌工艺(巴氏灭菌、煮沸灭菌、高温短时灭菌、高压蒸汽灭菌、微波灭菌、)处理3种花色苷提取物,采用铁离子还原法评价其处理前后的总抗氧化能力变化。【结果】黑米、黑大豆、黑玉米种皮花色苷提取物的总抗氧化能力随光照和加热时间延长而下降,温度越高下降越快,在避光、自然光和日光灯照射3种光照条件下黑米花色苷提取物的稳定性最好,其次为黑大豆花色苷提取物的,黑玉米花色苷提取物的最差;在相同温度下黑大豆花色苷提取物的稳定性最好,黑米和黑玉米花色苷提取物的较差;NaCl、蔗糖、葡萄糖等食品原料和防腐剂苯甲酸钠对3种花色苷提取物总抗氧化能力的影响不明显,5种金属离子(K+、Ca2+、Mg2+、Zn2+、Cu2+)和5种不同杀菌工艺(巴氏灭菌、煮沸灭菌、高温短时灭菌、高压蒸汽灭菌、微波灭菌)对其总抗氧化能力均有不同程度的影响,其中高温短时灭菌的影响较小,高压蒸汽灭菌的影响最大。【结论】黑米、黑大豆、黑玉米3种花色苷提取物抗氧化稳定性受光照、温度、食品原料、金属离子和杀菌工艺等多种因素影响。　【Objective】To study was conducted to compare the effects of external factors and five sterilizing processes on the stabilities of total antioxidant capacities（TAC）in three anthocyanin extracts of black rice,black soybean and black corn.【Method】 Changes in TACs of three anthocyanin extracts of black rice,black soybean and black corn before and after treatments of light,temperature,food materials,antiseptic,metal ions and five sterilizing processes of pasteurization,boiling sterilization,high temperature short time sterilization,autoclave sterilization and microwave sterilization,were analyzed by ferric reducing method.【Result】The TAC of anthocyanin extracts from seed coats of black rice,black soybean and black corn displayed the photosensitive and thermosensitive characteristics that decreased with the prolonging of illuminating and heating time.The higher the temperature,the more they were decreased;Under the conditions of natural light,fluorescent light,and without illumination,the TAC stability was in the order of black rice anthocyanin extracts（BRAE）,black soybean anthocyanin extracts（BSAE）,and black corn anthocyanin extracts（BCAE）.Under the same temperature,the TAC stability was in the order of BSAE,BRAE and BCAE.There were no significant effects of food materials such as NaCl,sucrose and glucose and preservative sodium benzoate on the TAC stabilities of these three anthocyanin extracts,while there were different effects of five metal ions of K^＋,Ca^2＋,Mg^2＋,Zn^2＋,and Cu^2＋ on the TAC stabilities of these three anthocyanin extracts.There were different effects of five sterilizing processes on the TAC stabilities of these three anthocyanin extracts,of which high temperature short time treatment had the least effect,while autoclave sterilization had the highest effects.【Conclusion】The TAC stabilities of these three anthocyanin extracts were affected by external factors of light,temperature,food materials,metal ions and sterilizing processes.

关 键 词：黑米 黑大豆 黑玉米 花色苷 抗氧化作用 稳定性 

分 类 号：R151[医药卫生—营养与食品卫生学]