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食品与发酵工业  2017, Vol. 43 Issue (6): 181-    
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蓝莓皮渣花色苷粗提物的抗氧化性
周笑犁,杜斌,周艳,谢国芳,兰国会,肖娜
贵阳学院食品与制药工程学院,贵州贵阳,550005
贵州医科大学食品安全学院,贵州贵阳,550025
Study on antioxidant activity of anthocyanins from crude extract of blueberry pomace
ZHOU Xiao-li,DU Bin,ZHOU Yan,XIE Guo-fang,LAN Guo-hui,XIAO Na
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摘要 从蓝莓加工废弃物-皮渣中提取花色苷粗提物,研究花色苷粗提物清除超氧阴离子自由基、DPPH自由基、羟自由基和抗脂质氧化、还原力等活性.结果表明:蓝莓皮渣花色苷粗提物对超氧阴离子自由基、DPPH自由基、羟自由基的清除率和还原能力随着添加浓度的增大而升高.花色苷粗提物的羟自由基抑制率在同等浓度下与标准抗氧化剂VC相近、对脂质的抗氧化作用比标准抗氧化剂BHT和VC表现出更好的活性,但花色苷粗提物显著低于同浓度VC对DPPH自由基的清除率.通过与VC、刺梨多糖的协同作用分析发现,VC对蓝莓皮渣花色苷粗提物具有更好的协同作用.因此,蓝莓皮渣花色苷粗提物具有一定的还原能力、较强的抗脂质过氧化能力,并对自由基具有较强的清除效果,为贵州省蓝莓皮渣的综合开发及新型食品添加剂的研制及进一步推广应用提供了依据.
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Abstract: The oxidation resistant of anthocyanins from blueberry pomace such as scavenging activities on superoxide anion radical,DPPH radical and hydroxyl free radical,anti-lipid peroxidation activity and reducing power were studied.The results showed that,the hydroxyl radical scavenging rates,superoxide anion radical and DPPH radical scavenging were enhanced with the concentration increasing.The antioxidant activity of anthocyanins from blueberry pomace used on the oil had a better effect than that of Vc and BHT,close to the same concentration of Vc on the hydroxyl radical scavenging rates,but scavenging effect on DPPH radical was not as good as Vc at the same concentration.It was found that Vc had synergistic antioxidative activities with crude extracts.Therefore,anthocyanins extracted from blueberry pomace had good oxidation resistance.The research provides the basis for comprehensive development of blueberry pomace as a food additive in Guizhou province.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 贵州省科技厅自然科学基金(黔科合J字[2014]2006号)
贵州省科技厅联合基金(黔科合LH字[2015]7313号)
贵州省食品科学与工程重点学科建设项目(黔学位合字ZDXK[2014]13号)
贵州省普通高等学校功能食品重点实验室建设项目(黔教合KY字[2016]007号)
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