| 紫甘薯花色苷的组分及抗氧化活性研究(英文) |
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| 引用本文： | 朱洪梅,赵猛.紫甘薯花色苷的组分及抗氧化活性研究(英文)[J].林产化学与工业,2009,29(1). |
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| 作者姓名： | 朱洪梅 赵猛 |
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| 作者单位： | 山西师范大学,工程学院,山西,临汾,041004 |
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| 基金项目： | 山西师范大学博士启动基金 |
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| 摘 要： | 对紫甘薯花色苷的化学成分和抗氧化活性进行了研究.研究采用大孔树脂AB-8纯化紫甘薯花色苷,高效液相色谱-2极管阵列法(HPLC-DAD)分析表明,纯化后的提取物中共含有11种花色苷,其中主要成分为酰化的矢车菊素和芍药素.并测定了紫甘薯总花色苷在DPPH自由基清除体系、超氧阴离子体系、还原力和亚油酸体系的抗氧化活性.在质量浓度均为0.5g/L时,花色苷、L-AA和 BHT的还原力分别为0.572、0.460 和0.121,花色苷的清除DPPH自由基的半数抑制浓度(IC50)和清除超氧阴离子IC50分别为6.94和3.68mg/L,表明花色苷还原能力强,并能有效地清除DPPH自由基和超氧阴离子.此外,紫甘薯花色苷能较好地抑制脂质过氧化.
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| 关 键 词： | 化学组分 抗氧化性 紫甘薯 花色苷 |
Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Ipomoea batatas L.(purple sweet potato) |
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| ZHU Hongmei,ZHAO Meng.Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Ipomoea batatas L.(purple sweet potato)[J].Chemistry & Industry of Forest Products,2009,29(1). |
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| Authors: | ZHU Hongmei ZHAO Meng |
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| Institution: | Engineering College;Shanxi Normal University;Linfen 041004;China |
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| Abstract: | Anthocyanins extracted from purple sweet potatoes (Ipomoea batatas L.) were purified through AB-8 resin column. The extract contains 11 kinds of anthocyanins by HPLC-DAD analysis. The majority of the anthocyanins are acylated cyanidin and peonidin. The objective of this study was to investigate the antioxidant activities of anthocyanins from purple sweet potatoes by different analytical methods: the α,α-diphenyl-β-picrylhydrazyl (DPPH) radical-scavenging effect and superoxide anions radical-scavenging effect, reducing power and antioxidant effect on lipid peroxidation in a linoleic acid model system. At a concentration of 0.5g/L, the reducing power of anthocyanins, L-ascorbic acid (L-AA) and butylated hydroxytoluene (BHT) reached 0.572, 0.460 and 0.121, respectively. The result displayed that anthocyanins possessed excellent reducing power. The fact that half inhibition concentrations (IC50) of anthocyanins scavenging DPPH radical and superoxide anions radical were 6.94 and 3.68mg/Lrespectively indicates that anthocyanins were effective in scavenging DPPH and superoxide anions radical. In addition, anthocyanins could significantly inhibit the peroxidation of lipid. |
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| Keywords: | chemical constituent antioxidant activity Ipomoea batatas L (purple sweet potato) anthocyanins |
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