食品科学 ›› 2018, Vol. 39 ›› Issue (22): 45-50.doi: 10.7506/spkx1002-6630-201822008

• 食品化学 • 上一篇    下一篇

蔓越莓花色苷的组成鉴定及抗氧化能力

宛美志,孟宪军*   

  1. (沈阳农业大学食品学院,辽宁?沈阳 110866)
  • 出版日期:2018-11-25 发布日期:2018-11-21
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400704)

Anthocyanin Composition and Antioxidant Activity of Cranberry

WAN Meizhi, MENG Xianjun*   

  1. (College of Food Science, Shengyang Agricultural University, Shenyang 110866, China)
  • Online:2018-11-25 Published:2018-11-21

摘要: 对蔓越莓花色苷的组成进行鉴定,并对其抗氧化能力进行测定。采用pH示差法测定花色苷提取量,超高压辅助提取蔓越莓花色苷含量为(75.49±0.43)mg/100?g,常规溶剂提取蔓越莓花色苷含量为(67.31±1.08)mg/100?g,蔓越莓中总花色苷含量为(79.52±0.50)mg/100?g;选择AB-8大孔树脂对蔓越莓花色苷粗提物进行纯化,冻干粉中花色苷含量从(46.10±0.92)mg/g提高到(309.26±2.37)mg/g。通过测定1,1-二苯基-2-三硝基苯肼自由基清除率、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除能力和总抗氧化能力,比较蔓越莓花色苷与VC的抗氧化能力。结果表明:同质量浓度条件下,蔓越莓花色苷的抗氧化能力强于VC。通过高效液相色谱-质谱联用技术在蔓越莓中鉴定出7?种花色苷:芍药素-3,5-二己糖苷、矢车菊素-3-半乳糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-阿拉伯糖苷、芍药素-3-半乳糖苷、芍药素-3-葡萄糖苷、芍药素-3-阿拉伯糖苷,其中芍药素-3,5-二己糖苷首次在蔓越莓中被鉴定出。

关键词: 蔓越莓花色苷, 超高压, 高效液相色谱-质谱联用, 抗氧化能力

Abstract: In this paper, the anthocyanin composition and antioxidant activity of cranberry were evaluated. By pH differential method, the amounts of anthocyanins extracted by ultra high pressure-assisted extraction and conventional solvent extraction were determined to be (75.49 ± 0.43) and (67.31 ± 1.08) mg/100 g, respectively. The anthocyanin content of cranberry was (79.52 ± 0.50) mg/100 g. AB-8 macroporous resin was used to purify anthocyanins from the crude extract of cranberry. After purification, the content of anthocyanins in the freeze-dried powder increased from (46.10 ± 0.92) to (309.26 ± 2.37) mg/g. The scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+·) free radical and total antioxidant capacity of the purified anthocyanins were determined. The results indicated that the antioxidant capacity of cranberry anthocyanins was stronger than that of vitamin C at the same concentrations. Seven anthocyanins were identified by HPLC-MS, namely peonidin-3,5-dihexoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-glucoside and peonidin-3-arabinoside. Peonidin-3,5-dihexoside was identified in cranberry for the first time to our knowledge.

Key words: cranberry anthocyanins, ultra high pressure, high performance liquid chromatography-mass spectrometry, antioxidant ability

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