酰基化蓝靛果花色苷的抗氧化性研究  

Study on Antioxidation Property of Acylated Anthocyanins from Lonicera edulis Turcz

作　　者：张智[1] 臧云[1] 王群[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《现代食品科技》2013年第3期534-538,486,共6页Modern Food Science and Technology

摘　　要：本文将提纯的蓝靛果花色苷进行酰基化修饰,并经紫外、红外扫描确定酰基化成功。继而以Vc和未酰基化的样品为对照,研究了经酰基化的蓝靛果花色苷衍生物对DPPH.、.OH、O2.、H2O2的清除能力,抗脂质过氧化能力,总抗氧化以及总还原能力。结果表明,蓝靛果花色苷衍生物具有很强的的体外抗氧化活性并且与浓度呈明显的量效关系。其中总抗氧化能力能力稍强于Vc;清除羟自由基、过氧化氢自由基、清除超氧自由基能力与Vc相当;在总还原能力、清除DPPH自由基和抗脂质过氧化试验中,也有较好的能力,但结果逊于Vc。In this article, the purified anthocyanins from Lonicera edulis Turcz was acylated. The UV absorption spectrum and infrared spectrum showed that the sample had been acylated successfully. To research the antioxidant activity of anthocyanin derivatives, the following experiments were carried out, including the scavenging effects on DPPH,OH, O2 and H2O2. anti-lipid peroxidation and total antioxidant and reduction capacities with Vc and no acylated sample as the control group. The results showed that, anthocyartin derivatives exhibited antioxidant abilities in a dose dependent manner. The total antioxidant capacity was stronger than Vc and the scavenging effects on .OH, O2 and H2O2were close to Vc, but the reduction capacity, anti-lipid peroxidation and the scavenging effect on DPPH were weaker than Vc.

关 键 词：酰基化 蓝靛果花色苷 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]