粗制及精制蓝靛果花色苷的稳定性和抗氧化性研究  

Stability and antioxidant activity of anthoyanins from Lonicera edulis

作　　者：雷月[1] 黎盛[2] 智红涛 李斌[1] 殷秀岩 王维生 于童[1] 孟宪军[1] 赵悦[1] 矫馨瑶 高凝轩 张家臣 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]西南大学食品科学学院,重庆400715 [3]辽宁省农产品质量安全中心,辽宁沈阳110001 [4]通化禾韵现代农业股份有限公司,吉林通化134001 [5]沈阳皇冠蓝莓生物科技有限公司,辽宁沈阳110161

出　　处：《食品工业科技》2016年第2期113-118,124,共7页Science and Technology of Food Industry

基　　金：辽宁省农业领域青年科技创新人才培养计划资助(2014041);沈阳农业大学天柱山英才项目资助(2014);农业部公益性行业(农业)专项经费资助(201303073-04)

摘　　要：通过对蓝靛果花色苷的提取粗制品和纯化的精制品进行稳定性和体外抗氧化活性的比对实验,考察了p H、光照、温度、过氧化氢、糖等对蓝靛果花色苷稳定性的影响,并比较了其总还原力和清除DPPH自由基、羟自由基的抗氧化性能力。结果表明:在避光和p H为1、3的条件下,蓝靛果花色苷的保存率达85%以上,稳定性较好,且花色苷粗制品的稳定性优于精制品;随着处理温度的升高,花色苷的稳定性急剧下降,在50℃以下花色苷较稳定;在一定浓度范围内,葡萄糖、乳糖、蔗糖和淀粉对蓝靛果花色苷稳定性均具有增强作用,过氧化氢对花色苷有严重的破坏作用,且花色苷粗制品的耐氧化性明显强于精制品。此外,抗氧化性对比实验发现蓝靛果花色苷具有较强的还原能力,清除DPPH自由基、羟自由基的能力,通过比较花色苷粗制品及精制品的EC50值可知,这两种花色苷制品的总还原能力及清除羟自由基的能力略弱于同质量浓度的VC,但清除DPPH自由基的能力均强于同质量浓度的VC,且花色苷精制品的抗氧化能力明显强于粗制品。By comparing the stability and antioxidant activity in vitro of the extracted crude product with that of the refined product of the Lonicera edulis anthocyanins,the experiment discussed the effect of p H,light,temperature,H2O2 and sugar on the stability of the Lonicera edulis anthocyanins,and compared its total reduction capacity,scavenging capacity of DPPH and hydroxyl free radicals. The results showed that the preserved rate of the Lonicera edulis anthocyanins reached more than 85% under the condition of dark and p H1.0 and 3.0,and the stability of the crude product was better than the refined product. The stability of anthocyanins decreased with the increase of temperature,and anthocyanins was stable at the temperature lower than 50 ℃. The stability of anthocyanins was enhanced by addition of glucose,maltose,lactose and starch in certain range. Anthocyanins was badly damaged by H2O2. In addition,it was concluded that the Lonicera edulis anthocyanins had strong scavenging capacity of DPPH free radical, hydroxyl free radical and the reduction capacity. By comparing the EC50 value of the crude product and the refined product,the results found that the reduction capacity and the scavenging capacity of hydroxyl free radical of these two products were stronger than VCof the same mass concentration,but the scavenging effect on DPPH free radical were weaker than VC,and the antioxidant activity of the refined product was significantly stronger than the crude product.

关 键 词：蓝靛果 花色苷 稳定性 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]