圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性

doi:10.7506/spkx1002-6630-201209022

食品科学 ›› 2012, Vol. 33 ›› Issue (9): 105-109.doi: 10.7506/spkx1002-6630-201209022

圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性

李颖畅，李冰心，孟良玉，邵悦

渤海大学化学化工与食品安全学院

出版日期:2012-05-15 发布日期:2012-05-07

Antioxidant Activity and Stability of Anthocyanins from St. Cloud Blueberry

LI Ying-chang，LI Bing-xin，MENG Liang-yu，SHAO Yue

(College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121000, China)

Online:2012-05-15 Published:2012-05-07

摘要/Abstract

摘要： 采用制备型高效液相色谱对圣云蓝莓花色苷进行分离，利用体外化学实验模型对分离的3个花色苷组分进行抗脂质体过氧化、还原力、清除羟自由基( ·OH)、DPPH自由基评价，并研究3个花色苷组分的光、热稳定性。结果表明：圣云蓝莓花色苷3个组分(1#、2#、3#)均具有抗脂质体过氧化，还原力、清除 ·OH、DPPH自由基能力。抗氧化性按降低的顺序依次是1#＞2#＞3#，花色苷的抗氧化性和花色苷质量浓度及其结构有关。在3组花色苷中，光、热稳定性最高的是3#，光、热稳定性最低的是1#。圣云蓝莓花色苷不同组分的光、热稳定性也与分子结构有关。因此，圣云蓝莓花色苷是天然的抗氧化剂和食品添加剂。

关键词: 圣云蓝莓, 花色苷, 抗氧化性, 稳定性

Abstract: In this study, anthocyanins were extracted from St. Cloud blueberries and separated by preparative high performance liquid chromatography. Three fractions, named as Ⅰ, Ⅱ and Ⅲ, were obtained and evaluated for their anti-lipid peroxidation activity, reducing power, hydroxyl and DPPH radical scavenging activity, and light and heat stability using in vitro assay systems. The results showed that all the anthocyanin fractions had anti-lipid peroxidation activity, reducing power, hydroxyl and DPPH radical scavenging activity and could be ranked in decreasing order of antioxidant activity as follows: fraction Ⅰ＞ fractionⅡ ＞ fraction Ⅲ. The antioxidant activity of anthocyanins was associated with their concentration and structure. Among the fractions, Ⅲ had the strongest light and heat stability, and I had the weakest light and heat stability. Similarly, the light and heat stability of anthocyanins was also related to their structure. Thus, St. Cloud blueberry anthocyanins can be a source of natural antioxidants and used as food additives.

Key words: St. Cloud blueberry, anthocyanin, antioxidant activity, stability

中图分类号:

TS255.1

李颖畅，李冰心，孟良玉，邵悦. 圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性[J]. 食品科学, 2012, 33(9): 105-109.

LIYing-chang，LIBing-xin，MENGLiang-yu，SHAOYue. Antioxidant Activity and Stability of Anthocyanins from St. Cloud Blueberry[J]. FOOD SCIENCE, 2012, 33(9): 105-109.

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圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性

Antioxidant Activity and Stability of Anthocyanins from St. Cloud Blueberry

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