蓝莓冻果花色素苷的提取及抗癌活性的研究  

Study on extraction and anticancer activities of anthocyanins from frozen blueberry

作　　者：李红侠[1] 方雪梅[1] 徐礼生[1] 吴超[1] 皮盼玲 吴文艳[1] 

机构地区：[1]安徽省宿州市宿州学院生物与食品工程学院,宿州234000

出　　处：《中国食品添加剂》2017年第2期87-92,共6页China Food Additives

基　　金：宿州学院科学平台开放项目药物生物技术研究所(2014YKF31)

摘　　要：目的本实验以蓝莓冻果为试材,探索蓝莓冻果中花色素苷的最佳提取条件,并对提取的花色素苷进行抗癌活性研究。方法采用超声波辅助提取法研究不同的温度、时间、溶剂浓度和提取溶剂的p H对蓝莓花色素苷提取效果的影响,并进行了正交实验;通过MTT法进行体外乳腺癌细胞株MCF-7细胞抗增值活性测试,研究花色素苷的抗癌活性。结果提取温度为50℃,时间为50min,溶剂浓度为80%,溶剂的p H为2时对花色素苷的提取效果影响最大;体外癌细胞测试,花色素苷浓度为150μg/m L,作用时间48h时,对MCF-7细胞的抗增值活性最好,IC_(50)值为80.8μg/m L。Objective ： Frozen blueberry is used to study the best extraction conditions and anticancer activity ofanthocyanins. Method： assisted by ultrasonic extraction and single-factor and orthogonal experiment, the optimalconditions for extraction anthocyanins was studied. MTT method was used to test anti-proliferative activitiesagainst breast cancer cell lines. Results ： the best extraction condition was ： extract at 50 ℃ for 50 rnin with solventconcentration of 80% and pH 2. Vitro cancer cell test shows that 150 μg/mL anthocyanins can be reacted for 48h onMCF-TceI1, and its anticancer activity was at the highlight with IC50 was80.8 μg/mL.

关 键 词：蓝莓 花色素苷 超声波 抗癌活性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]