温度、光照及pH值对阴香花色苷清除DPPH自由基活性的影响  

Effects of Temperature,Light and pH on DPPH Radical Scavenging Activity of Anthocyanin Extracted from Fruit of Cinnamoumum burmannii

作　　者：张镜[1] 温思霞[1] 廖富林[1] 黄思梅[1] 刁树平[2] 朱远平[1] 牟利辉[1] 范玉琴[1] 

机构地区：[1]嘉应学院生物系,广东梅州514015 [2]嘉应学院化学系,广东梅州514015

出　　处：《食品科学》2009年第13期120-123,共4页Food Science

基　　金：广东省梅州市科技计划项目(2006A11)

摘　　要：以大孔吸附树脂精制及半制备HPLC纯化的阴香果实花色苷样品,研究阴香花色苷清除DPPH自由基的活性及温度、光照、pH值对花色苷清除DPPH自由基的影响。结果表明:阴香花色苷对DPPH自由基半清除剂量IC50=4.6μg/ml;花色苷溶液100℃处理5h及130℃处理30min对DPPH自由基清除率显著下降,pH9处理3d及pH10处理2d自由基清除率,625～3418lx光照8d自由基清除率与处理1d无显著差异,14～70.8klx太阳光对花色苷清除DPPH自由基活性的稳定性有显著影响。The anthocyanin extracted from fruit of C. burmannii was purified by macroporous adsorption resin and semipreparative HPLC, and then the effects of temperature, light and pH on the activity of the anthocyanin to scavenge DPPH radical was investigated. The results showed that the IC50 of the anthocyanin was 4.6μg/ml. Its antioxidant capacity significantly decreased after being heated for 5 h at 100 ℃ or for 30 min at 130 ℃. No significant difference in the DPPH radical scavenging activity was found between the treatment for 3 d at pH 9 and that for 2 d at pH 10. Fluorescence radiation for 1 h at different intensities led to sharp decreases of the DPPH radical scavenging activity to almost the same extent. After that the DPPH radical scavenging activity almost did not change regardless of the increase of fluorescence intensity or the prolongation of duration. Sunlight intensity exhibited significant effect on the activity of the anthocyanin to scavenge DPPH radical.

关 键 词：阴香 花色苷 DPPH 羟自由基 抗氧化活性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]