原花青素与维生素C的协同抗氧化作用的研究
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摘要
选取紫叶李的原花青素与纯维生素C复配,比例依次为7∶1,5∶1,3∶1,1∶1,1∶3,1∶5,1∶7。检测单一组分和复配物对DPPH的清除能力,结果表明在同一条件下,它们对DPPH均具有较强的清除能力,清除力都达到60%以上。通过Chou-Talalay联合指数来分析它们是否具有协同抗氧化能力。花青素与维生素的复配物对DPPH-的清除能力达到50%时,其CIDPPH值分别为0.90±0.08,0.83±0.06,0.80±0.08,0.76±0.09,0.71±0.02,0.58±0.04,0.46±0.05,则表明维生素C与花青素具有同抗氧化作用,但整体显示花青素的抗氧化能力比维生素C高。
The original anthocyanin of the prunus cerasifera had been mixed with vitamin C,and the ratio of between original anthocyanin and vitamin C was 7∶ 1,5∶ 1,3∶ 1,1∶ 1,1; 3,1∶ 5,1∶ 7. DPPH radicals abilities of a single- component and two components were detected. From the results we can see that they have strong ability to clear the DPPH which are more than60%. Though the Chou- Talalay combination index( CI),whether eatabilished the synergistic antioxidant esffect was studied. The CIDPPHof procyanidins,when mixed with vitamin C complex( 1 ∶ 1),were 0. 90 ± 0. 08,0. 83 ± 0. 06,0. 80 ± 0. 08,0. 76 ± 0. 09,0. 71 ± 0. 02,0. 58 ± 0. 04,0. 46 ± 0. 05. This result authenticated that the procyanidins when mixed with vitamin C produced a synergistic antioxidant effect,and it also demonstrated that the original anthocyanin have a more antioxidant capacity than the vitamin C.
The original anthocyanin of the prunus cerasifera had been mixed with vitamin C,and the ratio of between original anthocyanin and vitamin C was 7∶ 1,5∶ 1,3∶ 1,1∶ 1,1; 3,1∶ 5,1∶ 7. DPPH radicals abilities of a single- component and two components were detected. From the results we can see that they have strong ability to clear the DPPH which are more than60%. Though the Chou- Talalay combination index( CI),whether eatabilished the synergistic antioxidant esffect was studied. The CIDPPHof procyanidins,when mixed with vitamin C complex( 1 ∶ 1),were 0. 90 ± 0. 08,0. 83 ± 0. 06,0. 80 ± 0. 08,0. 76 ± 0. 09,0. 71 ± 0. 02,0. 58 ± 0. 04,0. 46 ± 0. 05. This result authenticated that the procyanidins when mixed with vitamin C produced a synergistic antioxidant effect,and it also demonstrated that the original anthocyanin have a more antioxidant capacity than the vitamin C.
引文
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[6]白海娜,王振宁,张华,等.多酚类化合物与黑木耳多糖协同抗氧化作用研究[J].食品工业科技,2013,34(22):124-127.
[2]周芳,赵宏飞,杨洋,等.高丛蓝莓品种花青素含量与抗氧化能力比较[J].西南林业大学学报,2011,31(5):53-57.
[3]王金贵,王永宁,马兰玉.橙皮中维生素C的提取及含量测定[J].科技创新导报,2010(14):136.
[4]Wang Xi,Tong H R,Chen Feng,et al.Chemical charactherization and antioxidant evaluation of muscadine grape pomace extract[J].Food Chemical,2010,123(4):1156-1162.
[5]Chou T C.Drug combination studies and their synergy quantification using the chou-talalay methond[J].Cancer Reasearch,2010,70(2):440-446.
[6]白海娜,王振宁,张华,等.多酚类化合物与黑木耳多糖协同抗氧化作用研究[J].食品工业科技,2013,34(22):124-127.