彩色马铃薯“剑川红”和“转心乌”花色苷的抗氧化分析

doi:10.7506/spkx1002-6630-201613003

摘要/Abstract

摘要：

彩色马铃薯“剑川红”和“转心乌”富含花色苷，为探明2 种马铃薯中花色苷的体外抗氧化活性差异及其组合效果，使这种价格低廉、取材方便的食材得到更好的开发和利用。本研究以抗坏血酸（VC）为对照，采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基法、2,2’-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate)，ABTS）自由基法、羟自由基（·OH）法、超氧阴离子自由基（O2－·）法等4 种体外抗氧化模型评价了云南地方特色马铃薯品种 “剑川红”和“转心乌”花色苷的抗氧化活性。结果表明：“剑川红”和“转心乌”的花色苷具有很好的抗氧化活性，且与质量浓度成正相关，其清除自由基的能力是抗坏血酸的10.7～31.3 倍；“剑川红”和“转心乌”对4 种自由基的清除能力依次为ABTS＋·＞DPPH自由基＞O2－·＞·OH；“转心乌”花色苷对4 种自由基的清除效果比“剑川红”花色苷强；二者的花色苷之间没有拮抗作用，且有一定的协同或增效作用，协同或增效效果因自由基的不同而有所差异。

关键词: &ldquo, 剑川红&rdquo, &ldquo, 转心乌&rdquo, 花色苷, 抗氧化活性, 自由基

Abstract:

This study comparatively evaluated the antioxidant activities of individual and combined anthocyanins extracted from the tubers of the red-skinned and red-fleshed potato variety ‘Jianchuanhong’ and the blue-skinned and blue-fleshed potato variety ‘Zhuanxinwu’, both of which are rich in anthocyanins as important natural antioxidants, with the aim of achieving better exploitation and utilization of these low-cost, easily available agricultural materials. The antioxidant activities were tested using four different in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sμlphonate) radical (ABTS⁺·), hydroxyl (·OH) and superoxide anion free radical (O²_-·)scavenging assays with vitamin C (VC) as a control. The results showed that anthocyanins extracted from ‘Jianchuanhong’ and ‘Zhuanxinwu’ potatoes had strong antioxidant activity in a concentration dependent manner and revealed a significant
free radical scavenging capacity 10.7–31.3 times higher than that of VC. For both pigmented potato varieties, the capacity for scavenging four kinds of free radical revealed the following order: ABTS^＋· > DPPH radical > O²_-·> ·OH. The antioxidant activity of anthocyanins from ‘Zhuanxinwu’ potato was better than that of ‘Jianchuanhong’ potato. Anthocyanins from both varieties, in combination, were not antagonistic but were synergistic in scavenging free radicals, and the synergistic effects against different free radicals were different.

Key words: ‘Jianchuanhong’, ‘Zhuanxinwu’, anthocyanins, antioxidant activities, free radical

中图分类号:

TS255.1

肖继坪，杨晓艳，郭华春. 彩色马铃薯“剑川红”和“转心乌”花色苷的抗氧化分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613003.

XIAO Jiping, YANG Xiaoyan, GUO Huachun. Antioxidant Activities of Anthocyanins from ‘Jianchuanhong’ and ‘Zhuanxinwu’ Pigmented Potatoes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613003.

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