胭脂萝卜花青素的稳定性及抗氧化性研究  

Study on the Stability and Antioxidation of Anthocyanins from Rouge Radish

作　　者：廖凌姗 田圣 陈杰[1] 熊竹[1] 黄辉胜[1] 袁斌芳 Liao Lingshan;Tian Sheng;Chen Jie;Xiong Zhu;Huang Huisheng;Yuan Binfang(College of Chemistry and Chemical Engineering,Yangtze Normal University,Chongqing,408100)

机构地区：[1]长江师范学院化学化工学院,重庆408100

出　　处：《当代化工研究》2022年第22期30-32,共3页Modern Chemical Research

基　　金：2021年重庆市大学生创新创业训练计划“胭脂萝卜花青素稳定性的影响因素及作用机理研究”(项目编号:S202110347013);2020年重庆市高校创新研究群体“高性能环保型含能材料及器件”(项目编号:CXQT20026)。

摘　　要：胭脂萝卜花青素稳定性不高,其化学结构在各种物理、化学因素的影响下易发生改变,因此实际应用受到限制。本文探讨了自然光、温度、pH、金属离子等因素对胭脂萝卜花青素稳定性的影响。在室内自然光条件下存放30天,损失率达到69.7%。低于70℃时花青素降解较慢,90℃时降解速度加快,4h后降解率为52.7%。低pH值环境有利于花青素稳定,在50℃下加热4h,保留率仍高于91.9%。金属离子对花青素的稳定性有一定影响,Zn^(2+)、Mg^(2+)对其稳定性起正向作用,Fe^(2+)起负向作用,Ca^(2+)的影响较小。抗氧化性研究结果证明花青素清除自由基的能力较强,对ABTS·+、DPPH·、OH·的半数清除质量浓度(IC_(50))分别为25mg/L、9mg/L、12mg/L。Anthocyanins from rouge radish are not highly stable,their chemical structures are inevitably affected by physical and chemical factors produced a qualitative change,hence their applications are limited.This paper discussed the effects of light,temperature,pH,and metal ions on the stability of anthocyanins from rouge radish.After being stored in natural light for 30 days,the percentage anthocyanin loss reached 69.7%.Anthocyanins degraded slowly below 70℃,and accelerated at 90℃,and the degradation rate was 52.7%after 4 h.Low pH environment is beneficial to the stability of the anthocyanins.After heating at 50℃for 4 h,the anthocyanin retention rate was still higher than 91.9%.Metal ions have a certain influence on the stability of the anthocyanins,Zn^(2+) and Mg^(2+) have positive effects on their stability,Fe^(2+) has positive effects,and Ca^(2+) has little effects.The results of antioxidant activity showed that the anthocyanins from rouge radish have a strong ability to scavenge free radicals,the half scavenging rate of the anthocyanins on ABTS·^(+),DPPH·,and OH·was 25 mg/L,9 mg/L,12 mg/L,respectively.

关 键 词：胭脂萝卜 花青素 稳定性 抗氧化性 

分 类 号：TQ[化学工程]