心里美萝卜花青素的提取及其抗氧化性  

Extract and Inoxidizability of Anthocyanin from Xinlimei Radish

作　　者：仉晓文[1] 孙向东[1] 王丽[1] 王琳[1] 王林嵩[1] 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007

出　　处：《贵州农业科学》2013年第1期61-64,共4页Guizhou Agricultural Sciences

基　　金：河南省教育厅科学技术研究重点项目"萝卜过氧化物酶在花青素代谢中作用"(12A180017);河南师范大学博士研究生启动经费"中华绒螯蟹模式识别受体参与病原防御的分子机制"(11133)

摘　　要：为优化心里美萝卜花青素的浸提及纯化条件,弄清其花青素稳定性以及抗氧化性,用不同浸提液和大孔吸附树脂对心里美萝卜花青素进行了提取与分离纯化,并对提取花青素的稳定性和抗氧化性进行了初步试验。结果表明:0.1%的HCl浸提液对花青素提取效果最好,2h、12h和24h时OD505分别为2.60±0.17、2.95±0.21和3.52±0.24;AB8大孔吸附树脂纯化花青素的效果较好,与pH 6.0的缓冲液比较,花青素在pH 7.0的缓冲液中较为稳定;Fe3+在一定程度上可提高花青素的稳定性,0.5mM Fe3+时花青素最为稳定,10min内花青素的残留量保持在90%左右;花青素对受到氧化损伤的大肠杆菌的生长有一定的保护作用。The anthocyanin was extracted and purified from radish by different extraction solvents and macroporous resin and the stability and inoxidizability of the extracted anthocyanin were determined. The results showed that 0.1% HCl had the best extract ion effect on anthocyanin from radish and OD505 was 2.60±0.17, 2.95±0.21 and 3.52±0.24 at 2 h, 12 h and 24 h respectively. AB8 macroporous resin had better purification effect on anthocyanin. The anthocyanin stability in the buffer solution with pH 7.0 was better than that in the buffer solution with pH 6.0. Fe3＋ could improve the anthocyanin stability to a certain degree and the anthocyanin residual quantity in the buffer solution with 0.5 mM FC＋ could reach about 90% in 10 min. Anthocyanin has a certain protection effect on growth of E .coli under oxygen stress.

关 键 词：花青素 分离纯化 稳定性 抗氧化性 萝卜 

分 类 号：Q554.6[生物学—生物化学] Q814.9