绿原酸提取物的抗氧化活性协同增效作用  

Synergistic Effect on Antioxidant Activity of Chlorogenic Acid Extract

作　　者：王鹏[1] 郭丽[1] 刘爽[1] 马松艳[1] 李杨[1] WANG Peng;GUO Li;LIU Shuang;MA Songyan;LI Yang(School of Food and Pharmaceutical Engineering,Suihua University,Suihua,Heilongjiang 152062)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152062

出　　处：《北方园艺》2021年第15期106-111,共6页Northern Horticulture

基　　金：黑龙江省教育厅科研资助项目(2017-KYYWF-019);黑龙江省省属高等学校基本科研业务费基础研究资助项目(KYYWF10236180301);绥化学院绿色食品加工保鲜技术研究创新团队建设资助项目(SIT04B008)。

摘　　要：以蒲公英和葵花籽粕绿原酸提取物为试材,采用FRAP亚铁离子还原能力为考察指标,研究了蒲公英和葵花籽粕来源的绿原酸提取物对抗氧化活性的影响因素,以抗氧化活性的半抑制浓度IC50为复配依据,评价蒲公英绿原酸与葵花籽粕复配品的抗氧化协同增效作用,以期为开发绿色高效的天然抗氧化剂提供参考依据。结果表明:反应体系在pH为4.0、37℃条件下,蒲公英和葵花籽粕绿原酸对FRAP亚铁离子还原能力达到最高,分别为1.11、1.09。蒲公英绿原酸可提高葵花籽粕复配品对FRAP亚铁离子的还原能力,具有抗氧化协同增效作用。The chlorogenic acid extract of dandelion and sunflower seed meal were selected as test materials,and antioxidant activities of chlorogenic acid form dandelion and sunflower seed meal were determined using FRAP ferrous ion reducing capacity.The synergistic antioxidant activities of chlorogenic acid from dandelion and sunflower seed meal were evaluated on IC50values for developing green and efficient natural antioxidants.The results showed that FRAP ferrous ion reducing capacity of chlorogenic acid from dandelion and sunflower seed meal was high level of 1.11and 1.09at pH 4.0 and 37℃.The compound of chlorogenic acid from dandelion and sunflower seed meal increased in FRAP ferrous ion reducing capacity with synergistic antioxidant effect.

关 键 词：蒲公英 绿原酸 葵花籽粕 抗氧化 协同增效 

分 类 号：TS201.1[轻工技术与工程—食品科学]