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作 者:张梅[1,2]
机构地区:[1]闽江学院化学与化学工程系,福建福州350108 [2]福建省绿色功能材料重点实验室,福建福州350108
出 处:《南阳理工学院学报》2017年第2期104-108,共5页Journal of Nanyang Institute of Technology
基 金:国家级大学生创新训练计划项目(201410395016);福建省自然科学基金项目(2015J01599);福建省中青年教师教育科研项目(JA14252);闽江学院校级科研专项(MYZ14004)
摘 要:本文考察了光照、温度、p H值、氧化剂和还原剂、金属离子、食品添加剂对锦绣杜鹃花色苷稳定性的影响。通过锦绣杜鹃花色苷对·OH、O^(2-)·和DPPH·自由基的清除作用及还原力的测定研究其抗氧化活性。结果表明锦绣杜鹃花色苷在室内自然光下较稳定性,但要避免太阳直射;在温度低于45℃时,花色苷相对稳定存在,但温度高于55℃则加速了花色苷的降解;p H≤4时,花色苷较为稳定;杜鹃花色苷耐氧化和还原性较差;Na^+、K^+Ca^(2+)金属离子对花色苷稳定性影响不大,而Cu^(2+)、Zn^(2+)、Fe^(3+)、Al^(3+)对花色苷稳定性有不良作用;葡萄糖、苯甲酸钠、醋酸、食盐的添加对稳定性影响不大,但淀粉和谷氨酸钠的影响较大。杜鹃花色苷清除·OH、O^(2-)·和DPPH·的能力都要优于同浓度的Vc,而杜鹃花色苷和Vc还原力相当,说明杜鹃花色苷具有很好的抗氧化作用。This paper studied the effect of light,temperature,p H,oxidizer and reducer,metal ions,metallic ions and food additives on the stability of anthocyanins from Rhododendron Pulchrum Sweet. flowers. The antioxidant activities of the anthocyanins were determined by hydroxyl radicals,superoxide radicals,DPPH scavenging activities and reducing capacity. The result showed that the anthocyanins could be relatively stable under interior natural light,but strong sunlight shining still damaged. It was stable at the temperature lower than 45℃,but it rapidly degraded at the temperature higher than 55 ℃. It was stable in p H≤4 solution. The anthocyanins was badly damaged by oxidizer and reducer. Na+、K+Ca2 +had no effect on the stability of anthocyanins,but Cu2 +、Zn2 +、Fe3 +、Al3 +significantly had a bad effect on it. It was stable by addition of glucose,sodium benzoate,acetic acid and salt in certain range,but it was damaged by addition of Starch and monosodium glutamate. The scavenging effects on hydroxyl radicals,superoxide radicals,DPPH of the anthocyanidins were much better than that of vitamin C,and the reducing capacity of anthocyanidins was similar to that of vitamin C. Therefore the anthocyanins from Rhododendron Pulchrum Sweet. flowers had a strong antioxidant ability.
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