红皮云杉原花青素的配合性质及配合物的抗氧化活性研究  

Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound

作　　者：王萍[1] 郑洪亮[1] 腾飞[1] 郑影[1] 王振宇[1,2] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150086

出　　处：《食品工业科技》2014年第8期276-282,共7页Science and Technology of Food Industry

基　　金：国家自然基金资助项目(31170510)

摘　　要：研究了二次纯化后的红皮云杉球果原花青素与金属离子(Fe2+、Zn2+)螯合、与蛋白质大分子(牛血清蛋白)络合反应的条件。考察了原花青素浓度、温度和pH对配合反应的影响,优化了反应条件,并进一步通过体外抗氧化实验考察了配合体的性质。结果表明,优化后原花青素与Fe2+、Zn2+螯合率分别为89.12%±1.06%、88.31%±0.87%,与牛血清蛋白络合率为91.78%±1.25%。原花青素经过配合后其生物活性有一定的增强,且不同配合物的生物活性增强程度不同,但均具有较强的ABTS+·、DPPH·的清除能力和还原力,其浓度在一定范围内与清除能力呈量效关系。The coordination of second purified proanthocyanidins with Fe2＋,Zn2＋and bovine serum albumin was studied. The effect of proanthocyanidins concentration,temperature and pH on coordination characteristics was investigated and the coordination conditions were optimized. The antioxidant activity of the coordination compound was evaluated. Results showed that the rate of proanthocyanidins coordinated with Fe2 ＋,Zn2 ＋and bovine serum albumin was 89.12%±1.06%,88.31%±0.87% and 91.78%±1.25% respectively under the optimized conditions. The physiological activity of proanthocyanidins increased after coordinated. The activity of scavenging free radicals and reducing power were enhanced. A dose-response relation between concentrations and antioxidant activity was found,for which a good development prospects was expected.

关 键 词：红皮云杉 原花青素 配合物 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]