蓝莓花色苷提取物抗油脂氧化能力的研究  

Antioxidation of Anthocyanins from Blueberry Fruits

作　　者：李颖畅[1] 马春颖[1] 孟宪军[2] 于娜[2] 

机构地区：[1]渤海大学生物与食品科学学院,锦州121000 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《中国粮油学报》2010年第2期92-95,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：以乙醇为溶剂从圣云蓝莓果中提取得到蓝莓花色苷。研究蓝莓花色苷对猪油和脂质体的抗氧化活性。结果表明蓝莓花色苷对猪油具有较强的抗氧化,且具有剂量效应关系,以添加0.4%精制花色苷抗氧化效果最佳,但不如BHT效果好;另外抗坏血酸等对蓝莓花色苷具有明显的协同抗氧化作用。蓝莓花色苷对脂质体过氧化有显著的抑制作用,并且高于抗坏血酸对脂质体过氧化的抑制作用,精制蓝莓花色苷的IC50为165.97μg/mL,粗蓝莓花色苷的IC50为278.16μg/mL。Anthocyanins were extracted by ethanol from Saitcloud blueberry fruits,and the antioxidation of the blueberry anthocyanins was studied.Results： Blueberry anthocyanins have strong antioxidation activity to lard and the activity is in proportion to anthocyanin dose.Addition of rarefied anthocyanins at concentration 0.4% shows the best antioxidation effect,but not as good as BHT.Ascorbic acid has synergistic effect with anthocyanins in antioxidation to lard.Blueberry anthocyanins inhibit peroxidation of lipid,showing stronger effect than ascorbic acid.The IC50 of inhibiting lipid peroxidation for rarefied and crude anthocyanins from blueberry are 165.97 μg/mL and 278.16 μg/mL,respectively.It is proved that anthocyanins from blueberry are good natural antioxidant.

关 键 词：蓝莓花色苷 抗氧化 猪油 脂质体 

分 类 号：TS20[轻工技术与工程—食品科学]