荔枝皮花色苷体外抗氧化能力研究  

Study on Extraction and Purification and Antioxidant Properties in vitro of Anthocyanins from Litchi Fruit Pericarp

作　　者：何会[1] 宋哲[1] 谢碧秀[1] 谢笔钧[1] 孙智达[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2009年第11期22-25,共4页Food Science

基　　金：国家自然基金联合资助项目(UO7314005)

摘　　要：为研究荔枝皮色素提取液中花色苷的抗氧化能力,分别测定花色苷的总抗氧化能力(TAC),清除羟自由基、DPPH自由基、超氧阴离子自由基的能力。结果表明:花色苷具有极佳的抗氧化能力,其对羟自由基、DPPH自由基、超氧阴离子自由基的半抑制能力IC50分别为0.69、1.31、1.78mg/L。Anthocyanins were extracted from litchi fruit pericarp with first 60% enthanol and then ethyl acetate, and were purified with macroporous resin XAD-7HP and Sephadex LH-20 in turn. HPLC analysis showed that cyanidin-3-o-mtinoside was main component in the purified anthocyanins containing less flavonol. Total antioxidant capability and scavenging activities to hydroxyl radical, DPPH and superoxide anion of the anthocyanins were determined. Results showed that the anthocyanins had excellent antioxidant activities, and the IC50s to hydroxyl radical, DPPH radical, and superoxide anion radical were 0.69, 1.31, and 1.78 mg/L, respectively.

关 键 词：荔枝皮色素 花色苷 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]