蓝莓花色苷体外及模拟人体胃肠环境的抗氧化活性研究  

Antioxidant Activity of Anthocyanins Extracted from Blueberry In Vitro and Simulated Gastrointestinal Environments

作　　者：郑影[1] 何玉龙[1] 郑洪亮[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：《食品与生物技术学报》2014年第7期736-742,共7页Journal of Food Science and Biotechnology

基　　金：中央高校基本科研业务费专项资金资助项目(2572014CA14)

摘　　要：以野生蓝莓为原料提取花色苷,对其进行纯化、121℃高温加热6 min和模拟人体胃肠环境处理,测定处理后的样液的抗氧化活性,对结果进行综合分析比较,得出不同条件对花色苷抗氧化活性的影响。结果表明:同一处理环境下,水溶液中的花色苷的抗氧化活性随纯度的增大而明显增强,二次纯化物的活性是粗提物的4倍左右,但在模拟胃肠环境中活性受纯度的变化影响较小;在同一纯度下,花色苷经过模拟胃肠和高温加热处理后抗氧化活性大大的降低,水溶液中的花色苷活性是模拟胃肠环境中的2倍以上;花色苷经121℃高温加热后活性大大降低,同一条件下活性损失了一半左右,但这种损失在模拟人体胃肠环境中较小,粗提物水溶液中的花色苷的活性是121℃加热后的花色苷的2.7倍。The wild blueberry as raw materials was used to get its anthocyanins,and the anthoeyanins were purified、heated at 121 ℃ for 6min and then got into simulated gastrointestinal environments.The antioxidant activity of the treated samples were measured and then take a comparative analysis,as to know the effects of the purity and external environment on the antioxidant activity of anthocyanins.The results showed that：under the same processing environments,the antioxidant activity of anthocyanins in aqueous solution enhanced significantly with the purity increasing.The activity of the secondary purified was about 4 times than that in crude extracts.But the effects from purity in simulated gastrointestinal environments were smaller.In the same purity,the antioxidant activity of the anthocyanins were reduced greatly after the heating treatment and simulated gastrointestinal environment,the anthocyanins activity in aqueous solution was 2 times above than that in simulated gastrointestinal environment.The antioxidant activity of anthocyanins were greatly reduced after heated at 121 ℃,and a loss of activity about half was occurred under the same conditions.However,this loss in simulated gastrointestinal environment was smaller.The crude anthocyanins activity in aqueous solution was 2.7 times than that which heated at 121 ℃.

关 键 词：花色苷 模拟胃肠环境 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学] R285[轻工技术与工程—食品科学与工程]