| 紫色甘薯原花青素稳定性及抗氧化性的研究 |
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| 引用本文： | 陈婵,黄琼,彭宏,丁玲.紫色甘薯原花青素稳定性及抗氧化性的研究[J].安徽农业科学,2012,40(35):17308-17310. |
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| 作者姓名： | 陈婵 黄琼 彭宏 丁玲 |
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| 作者单位： | 福建农业职业技术学院,福建福州,350119 |
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| 摘 要： | 目的]研究紫色甘薯原花青素的稳定性以及抗氧化性能。方法]分别考察光照、温度、pH、添加剂、金属离子对紫色甘薯原花青素稳定性的影响,以及不同浓度紫色甘薯原花青素对羟自由基(.OH)和超氧阴离子自由基(O2-.)的抗氧化性。结果]紫色甘薯原花青素的光稳定性较差;pH在偏酸性范围内稳定性较好;热稳定在70℃以内较好;柠檬酸、VC和亚硫酸氢钠可以提高原花青素的稳定性,苯甲酸钠对紫色甘薯原花青素稳定性不显著;金属离子Sn2+、Fe3+、Cu2+、Zn2+、Na+、A13+对原花青素稳定性的影响较大,而K+、Ca2+、Pb2+、Mg2+的影响相对较小。抗氧化试验表明,紫色甘薯原花青素对.OH和O2-.具有显著的清除效果,在浓度为25μg/ml时,紫色甘薯原花青素对.OH和O2-.的清除率分别达到62.5%和83.5%。结论]研究可为紫色甘薯原花青素的进一步开发和综合利用提供理论基础。
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| 关 键 词： | 紫色甘薯 原花青素 稳定性 抗氧化性 |
Study on the Stabilization and Antioxidant Activity of Proanthocyandins from Purple Sweet Potato |
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| Institution: | CHEN Chan et al(Fujian Vocational College of Agriculture,Fuzhou,Fujian 350119) |
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| Abstract: | Objective] To study stabilization and antioxidant activity of proanthocyanidins from purple sweet potato.Method] Effects of sunlight,temperature,pH,additive,metal ion on proanthocyanidins stabilization were studied,as well as oxidative stability of different concentration purple sweet potato proanthocyanidins to(·OH)and(O2-·).Result] The results showed that proanthocyandins from purple sweet potato would reduce quickly when it was directly exposed to light.It was stable when it was in low pH value and the environmental temperature was not higher than 70℃;Adding citric acid,Vc and NaHSO3 could enhance the stability,while sodium benzoate had not effect on it.The stabilization of proanthocyandins was destroyed when Sn2+,Fe3+,Cu2+,Zn2+,Na+,A13+ was added to its medium,whereas K+,Ca2+,Pb2+,Mg 2+ had no obvious effect on its stabilization.The result in the test about antioxidant activity indicated that proanthocyandins from purple sweet potato have remarkable scavenging activity to ·OH and O2-·.When the concentration of proanthocyandins is 25 μg/ml,the clearance rate of ·OH and O2-·are 62.5% and 83.5% respectively.Conclusion] The study will provide theoretical basis for further development and comprehensive utilization of proanthocyanidins from purple sweet potato. |
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| Keywords: | Purple sweet potato Proanthocyandins Stabilization Antioxidant activity |
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