紫甘薯花色苷粗提物的抗氧化性特性研究  

Study on the Antioxidant Capacity of the Crude Anthocyanin Extracts from Purple Sweet Potato

作　　者：代小梅[1,2] 高梦[2] 姜丽[2] 

机构地区：[1]江苏食品药品职业技术学院江苏省食品加工工程中心,江苏淮安223003 [2]南京农业大学,江苏南京210095

出　　处：《农产品加工》2015年第11期12-15,共4页Farm Products Processing

基　　金：淮安市科技支撑计划(农业)项目(SN13055)

摘　　要：采用溶剂浸提法提取紫甘薯花色苷,通过自由基体系研究其抗氧化性,并与抗坏血酸(VC)进行了比较。结果表明,紫甘薯花色苷对O2-·,DPPH·和HO·3种自由基均有一定的清除能力,且质量浓度不同作用效果就不同。在低质量浓度(<1.0 mg/m L)范围内,紫甘薯花色苷抗氧化能力很弱,而VC在低质量浓度范围对DPPH·和HO·的清除率也很高;随着质量浓度的增加,紫甘薯花色苷的抗氧化能力逐渐增强,对3种自由基的最高清除率分别为39.06%,80.9%和56.3%,VC的最高清除率分别为72.75%,97.05%和81.51%,表明紫甘薯花色苷粗提取物对这3种自由基的清除率均低于相同质量浓度的VC。The anthocyanins is extracted with hydrochloric acid-alcohol solution from purple sweet potato, and the antioxidation capacity of extracted anthocyanins is measured by adopting the free radical system and compared with ascorbic acid（VC）. Results show that the extracted anthocyanins have competitive antioxidation capacity to clear O2-·,DPPH·and HO·,different concentration,different effects. In low concentration,the effect is weak,while it＇s strong with VC. The antioxidation capacity of extracted anthocyanins is stronger as long as the concentration higher. And the highest clearance rate of antioxidation by anthocyanins of purple sweet potato and VC is 39.06%,80.9%,56.3% and 72.75%,97.05%,81.51%respectively. It showe that the antioxidation capacity of extracted anthocyanins is weaker than VC in the same concentration.

关 键 词：紫甘薯 花色苷 抗坏血酸 抗氧化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]