醋泡方法对黑豆皮中花色苷的提取量及其生物活性的影响  

Effect of Vinegar Soak Method on the Content and Bioactivities of Anthocyanins in Black Soybean Hulls

作　　者：李甘 李勇 王创建 杜芳芳 双少敏[1] LI Gan;LI Yong;Wang Chuangjian;Du Fangfang;Shuang Shaomin(College of Chemistry and Chemical Engineering,Shanxi University,Taiyuan 030006,China;Institute of Environmental Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学化学化工学院,山西太原O3OOO6 [2]山西大学环境科学研究所,山西太原030006

出　　处：《山西大学学报（自然科学版）》2019年第4期905-913,共9页Journal of Shanxi University(Natural Science Edition)

基　　金：国家自然科学基金(21475080;21575084)

摘　　要：通过将黑豆皮经醋泡处理,探究醋泡对黑豆皮中花色苷矢车菊素3-O-葡萄糖苷(Cyanidin 3-O-glucoside,Cy 3-O-glu)提取含量的影响及对花色苷提取物生物活性的影响。采用高效液相色谱法(HPLC)测得花色苷Cy 3-O-glu的含量,醋泡处理前后黑豆皮提取物中Cy 3-O-glu含量分别为11.90、16.33μg/g。结果表明醋泡方法可以提高黑豆皮提取物中Cy 3-O-glu的含量。黑豆皮提取物的抗氧化性通过ABTS和DPPH自由基清除两种方法进行比较,以维生素C作为阳性对照。结果表明自由基清除能力的强弱:醋泡黑豆皮>未经处理黑豆皮>维生素C,而且醋泡的提取物ABTS^+,DPPH^+清除能力分别为阳性对照的5.92和1.83倍。以4-甲基伞形酮-β-D-葡萄糖苷(4-MUG)作为底物,研究对α-葡萄糖苷酶抑制活性的影响,阿卡波糖为阳性对照。结果表明抑制能力的强弱:阿卡波糖>醋泡黑豆皮>未经处理黑豆皮,醋泡的提取物抑制能力为阳性对照的0.58倍。结果表明醋泡黑豆皮可以提高黑豆皮花色苷提取物的抗氧化和抑制α-葡萄糖苷酶活性的能力。The black soybean hulls were treated using vinegar soak method to study the effect on the content of Cyanidin 3-O-glucoside(Cy 3-O-glu) and bioactivities of anthocyanin from black soybean hulls extraction. The content of Cy 3-O-glu was determined by high performance liquid chromatography(HPLC), and the contents of Cy 3-O-glu before and after treatment were 11.90 μg/g, 16.33 μg/g respectively. The results showed that vinegar soak was beneficial to improve the content of Cy 3-O-glu in black bean hulls extraction. The antioxidant activity of black soybean hulls extraction was analyzed with two antioxidant models(ABTS and DPPH). Vitamin C was used as a positive control. The results indicated that radical scavenging ability was in the following order:vinegar soak black soybean hulls> untreated black soybean hulls>vitamin C, and the scavenging capacities of ABTS^+, DPPH^+ respectively in extraction from vinegar soak black soybean hulls were 5.92 and 1.83 times higher than that of the positive control. In addition, 4-methyl umbelliferone-beta-D-glucosidase(4-MUG) was used as a substrate to study the effect on the inhibitory activity of a-glucosidase, and acarbose was used as a positive control. The inhibition ability was in the following order: acarbose>vinegar soak black soybean hulls>untreated black soybean hulls, and the inhibition ability in extraction from vinegar soak black soybean hulls was 0.58 times lower than that of positive control. The results showed that vinegar soak black soybean hulls could improve its antioxidant activity and the inhibitory activity of a-glucosidase.

关 键 词：醋泡黑豆皮 矢车菊素3-O-葡萄糖苷(Cy 3-O-glu) 抗氧化活性 α-葡萄糖苷酶活性抑制能力 

分 类 号：Q946.83[生物学—植物学]