食品科学

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蓝莓酒渣、果、酒中花色苷成分鉴定及酒渣与果中花色苷抗氧化活性比较

张 杨,谢笔钧,孙智达   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2016-01-25 发布日期:2016-01-15
  • 通讯作者: 孙智达

Composition Analysis of Anthocyanidins in Blueberry Wine Lees, Blueberries and Blueberry Wine and Comparison of Antioxidant Activity of Anthocyanidins in Blueberries and Wine Lees

ZHANG Yang, XIE Bijun, SUN Zhida   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: SUN Zhida

摘要:

采用XAD-7HP大孔树脂对蓝莓果及蓝莓酒渣花色苷进行纯化,用固相微萃取小柱对蓝莓酒花色苷进行纯化浓缩。通过高效液相色谱-二极管阵列-电喷雾-串联质谱法鉴定了蓝莓果、酒渣、酒中花色苷的组成,并对蓝莓果和蓝莓酒渣花色苷的抗氧化性进行了评价。结果表明:通过XAD-7HP大孔树脂纯化所得的蓝莓果、蓝莓酒渣及利用固相微萃取小柱纯化所得的蓝莓酒中花色苷含量分别为(210.52±5.74)、(151.12±0.88)、(8.93±0.14)mg/g。蓝莓果中鉴定出11 种花色苷;蓝莓酒渣中鉴定出12 种花色苷,其中包括3 种酰化花色苷;蓝莓酒中鉴定出9 种花色苷,其中包含1 种酰化花色苷。蓝莓果和蓝莓酒渣花色苷抗氧化性实验结果表明,蓝莓果和蓝莓酒渣花色苷清除2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基IC50值分别为(1.43±0.02)、(1.19±0.03)μg/mL,清除1,1-二苯基-2-苦基肼自由基IC50值分别为(3.28±0.03)、(2.41±0.01)μg/mL;蓝莓果和蓝莓酒渣花色苷清除自由基能力及还原力均显著优于VC,蓝莓酒渣花色苷抗氧化性显著强于蓝莓果花色苷。

关键词: 蓝莓酒渣, 花色苷, 结构鉴定, 抗氧化性

Abstract:

Anthocyanidins from blueberries and blueberry wine lees were purified by XAD-7HP macroporous resin
chromatography. Anthocyanidins from blueberry wine were purified and concentrated by solid phase extraction (SPE)
using a Supelclean ENVI-18 cartridge. High performance liquid chromatography with diode array detection combined
with electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) was used to analyze the anthocyanidin
composition of extracts. Antioxidant activity of anthocyanidins in blueberries and blueberry wine lees was evaluated. The
results indicated that the contents of anthocyanidins in the extracts from blueberries, blueberry wine lees and blueberry wine
were (210.52 ± 5.74), (151.12 ± 0.88), and (8.93 ± 0.14) mg/g, respectively. A total of eleven anthocyanins were identified
in the extracts from blueberries while twelve anthocyanins in the extracts from blueberry wine lees, among which three
anthocyanins were acidylated. Nine anthocyanins in the extracts from blueberry wine were identified, one of which was
acidylated. The IC50 values of ABTS radical scavenging activity for anthocyanidins from blueberries and blueberry wine
lees were (1.43 ± 0.02) and (1.19 ± 0.03) μg/mL, respectively, while those for scavenging effects on 1,1-diphenyl-
2-picrylhydrazyl (DPPH) radical were (3.28 ± 0.03) and (2.41 ± 0.01) μg/mL, respectively. Free radical scavenging
effects and reducing power of the anthocyanins from blueberris and blueberry wine lees were much stronger than those
of VC. The results indicated that the antioxidant activity of anthocyanidins in blueberry wine lees was much stronger
better than that of blueberries.

Key words: blueberry wine lees, anthocyanidins, composition analysis, antioxidant activity

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