高温和pH对笃斯越橘花色苷抗氧化活性的影响  

Effects of high temperature and pH on the antioxidant activity of the anthocyanins in Vaccinium uliginosum

作　　者：郑影[1] 栾德士 郑洪亮[1] 腾飞[1] 王萍[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品工业科技》2014年第7期104-107,111,共5页Science and Technology of Food Industry

摘　　要：以笃斯越橘为原料，主要测定其花色苷精制物在121℃加热6、8、10min及不同pH下花色苷含量、抗氧化活性的变化。结果表明：处理液中单体花色苷、辅色花色苷、聚合花色苷和总花色苷含量随着加热时间增加及pH升高大体都呈下降趋势，辅色花色苷在pH4．0～5．0时有微量的存在。花色苷残留率随加热时间增加、pH升高而降低。DPPH·法结果表明，同一pH条件下，处理液对DPPH·清除能力为加热6min〉8min〉10min；3个时间下的处理液清除能力均在pHl．0时达到最佳，且其IC50值分别为1．50、2．94、3．40μg／mL。ABTS＋·法结果表明，pHl．0、121℃加热6、8、10min下，处理液的IC50值分别为0．27、0．29、0．32txg／mL；处理液的清除能力整体随加热时间增加、pH升高而降低。The object of this study was to evaluate the effects of different heat-up time（6,8, 10min heating at 121℃） and pH on the antioxidant activity and the contents of the anthocyanins in Vaccinium uliginosum. The results showed that Monomeric anthocyanin（MA） ,Secondary color anthocyanin（SCA） ,Polymeric anthocyanins（PA） and Total anthocyanins（TA）tended to decrease with the increasing of heat-up time and pH.The content of SCA was detected only in pH4.0-5.0.The residual rates of anthocyanins reduced with the increasing of heat-up time and pH.The results of DPPH. showed that,in the same pH,the activity of scavenging DPPH. were 6min 〉 8min 〉 10min and all reached to the best at pH1.0 with the values of IC50 were 1.50,2.94,3.40μg/mL respectively.The results of ABTS＋ showed that,under pH].O and 6,8,10min heating at 121℃,the values of IC50 were O.27,0.29,0.32μg/mL, respectively;the scavenging ability tended to decrease with the increasing of heat-up time and pH.

关 键 词：笃斯越橘 花色苷 抗氧化性 PH 加热时间 

分 类 号：TS201.4[轻工技术与工程—食品科学]