以脱壳栀子果实为原料,采用X-5大孔树脂分离制备栀子黄色素,测定了纯化前后栀子黄色素色价及抗氧化活性,并探讨了温度、光照、金属离子以及pH值对纯化前后栀子黄色素稳定性的影响。结果表明,在上样质量浓度为2.00 mg/mL、上样流速为1.50 mL/min、乙醇体积分数为80%、洗脱流速为3.00 mL/min条件下,栀子黄色素的色价由48.51增加到243.43,提高了4.07倍。DPPH自由基、铁离子还原、ABTS阳离子自由基抗氧化能力分别提高了12.77、6.73、21.66倍。此外,与纯化前栀子黄色素相比较,纯化后栀子黄色素具有更高的稳定性。纯化前后栀子黄色素对高温、紫外光、Fe3+、强酸强碱环境均呈现较差的稳定性。该研究可为栀子黄色素的开发与应用提供理论依据,对保健食品的研发具有重要意义。
The dehulled gardenia fruit was used as raw materials, X-5 macroporous resin was used to separate and prepare gardenia yellow pigment. The color value and antioxidant activities of gardenia yellow pigment before and after purification were determined. The effects of temperature, light, metal ions, and pH value on the stability of gardenia yellow pigment before and after purification were also studied. Results showed that the color value of gardenia yellow pigment increased 4.07 times from 48.51 to 243.43 when the loading mass concentration was 2.00 mg/mL, the loading flow rate was 1.50 mL/min, the ethanol volume fraction was 80%, and the elution flow rate was 3.00 mL/min. The DPPH radical scavenging capacity, ferric-reducing antioxidant power, and ABTS cationic radical scavenging capacity were increased by 12.77, 6.73, and 21.66 times, respectively. In addition, compared with the gardenia yellow pigment before purification, the gardenia yellow pigment had higher stability after purification. The gardenia yellow pigment before and after purification showed poor stability at high temperatures, ultraviolet light, Fe3+, strong acids, and strong alkalis. This article aims to provide a theoretical basis for the development and application of gardenia yellow pigment, and it is of great significance to the research and development of healthy foods.
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