三个不同地区黑枸杞花青素的抗氧化活性分析
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摘要
以野生黑枸杞为原材料,对其花青素进行含量测定及抗氧化活性分析.对比酶解前后宁夏、新疆、青海地区的黑枸杞中花青素提取含量,发现酶解后提取液中花青素含量提高了40%左右.通过对黑枸杞中花青素的抗氧化能力测定发现三个地区的黑枸杞中花青素的抗氧化能力相接近且随着底物浓度的升高而增强,其中青海地区黑枸杞花青素的抗氧化能力较高于其他两个地区.
Wild black wolfberry was used as raw material to determine anthocyanin content and analyze its antioxidant activity. Comparing the content of anthocyanin extracted from black wolfberry in ningxia,xinjiang and qinghai region before and after enzymatic hydrolysis,it was found that the content of anthocyanin in the extract increased 40% significantly after enzymatic hydrolysis. Through the determination of the antioxidant capacity of anthocyanin solution in different regions,it was found that the antioxidant capacity of anthocyanin in three regions was close to and enhanced with the increase of substrate concentration,among which the antioxidant capacity of anthocyanin in qinghai was higher than that in other two regions.
Wild black wolfberry was used as raw material to determine anthocyanin content and analyze its antioxidant activity. Comparing the content of anthocyanin extracted from black wolfberry in ningxia,xinjiang and qinghai region before and after enzymatic hydrolysis,it was found that the content of anthocyanin in the extract increased 40% significantly after enzymatic hydrolysis. Through the determination of the antioxidant capacity of anthocyanin solution in different regions,it was found that the antioxidant capacity of anthocyanin in three regions was close to and enhanced with the increase of substrate concentration,among which the antioxidant capacity of anthocyanin in qinghai was higher than that in other two regions.
引文
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[9]张慢,潘丽军,姜绍通,等.响应面法优化酶-超声波辅助同步提取紫薯花青素工艺[J].食品科学,2014,35(10):23-28.
[10]OZTURK I,KARAMAN S,BASLAR M,et al. Aroma,sugar and anthocyanin profile of fruit and seed of mahlab(Prunus mahaleb,L.):optimization of bioactive compounds extraction by simplex lattice mixture design[J]. Food Analytical Methods,2014,7(4):761-773.
[11]杨萍,李哲. p H示差法测定黑枸杞花青素技术的研究[J].中国食品添加剂,2017(10):107-111.
[12]张玲艳,王宏权.黑枸杞花青素的提取及其抗氧化活性研究[J].食品工业,2014(12):88-91.
[13]田喜强,董艳萍.超声波辅助提取紫薯花青素及抗氧化性研究[J].中国酿造,2014,33(1):77-80.
[14]仇小妹,王英,董明盛,等.复合酶酶解对蓝莓出汁率及总抗氧化能力的影响[J].食品科学,2013,34(24):25-29.
[15]蒋彩云,郑萍,李春花,等.雪菊中抗氧化活性物质的提取工艺研究[J].江苏调味副食品,2016(1):23-26.
[16]古丽巴哈尔·卡吾力,常占瑛,哈及尼沙,等.黑果枸杞花青素的提取工艺及抗氧化活性研究[J].西北药学杂志,2017,32(4):455-460.
[2]益康.黑枸杞的价值[J].防治技术,2016,29(3):89-92.
[3]LEE J H,LEE H J,CHOUNG M G. Anthocyanin compositions and biological activities from the red petals of Korean edible rose(Rosa hybrida cv. Noblered)[J]. Food Chemistry,2011,129(2):272-278.
[4]RICE-EVANS C,MILLER N. Antioxidant activities of flavonoids as bioactive components of food[J]. Biochemical Society Transactions,1996,24(3):790-795.
[5]HOU D,KAI K,LI J,et al. Anthocyanidins inhibit activator protein 1 activity and cell transformation:structure-activity relationship and molecular mechanisms[J]. Carcinogenesis,2004,25:29-36.
[6]YOUDIM K,MARTIN A,JOSEPH J. Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress[J]. Free Radic Biol Med,2000,29(1):51-60.
[7]DUAN Y,CHEN F,YAO X,et al. Protective effect of lycium ruthenicum murr. against radiation injury in mice[J]. International Journal of Environmental Research&Public Health,2015,12(7):8332-8347.
[8]杨萍,黄佳蕊.响应面辅助优化黑枸杞中花青素提取及其稳定性初步研究[J].吉林农业科技学院学报,2018,27(1):1-5.
[9]张慢,潘丽军,姜绍通,等.响应面法优化酶-超声波辅助同步提取紫薯花青素工艺[J].食品科学,2014,35(10):23-28.
[10]OZTURK I,KARAMAN S,BASLAR M,et al. Aroma,sugar and anthocyanin profile of fruit and seed of mahlab(Prunus mahaleb,L.):optimization of bioactive compounds extraction by simplex lattice mixture design[J]. Food Analytical Methods,2014,7(4):761-773.
[11]杨萍,李哲. p H示差法测定黑枸杞花青素技术的研究[J].中国食品添加剂,2017(10):107-111.
[12]张玲艳,王宏权.黑枸杞花青素的提取及其抗氧化活性研究[J].食品工业,2014(12):88-91.
[13]田喜强,董艳萍.超声波辅助提取紫薯花青素及抗氧化性研究[J].中国酿造,2014,33(1):77-80.
[14]仇小妹,王英,董明盛,等.复合酶酶解对蓝莓出汁率及总抗氧化能力的影响[J].食品科学,2013,34(24):25-29.
[15]蒋彩云,郑萍,李春花,等.雪菊中抗氧化活性物质的提取工艺研究[J].江苏调味副食品,2016(1):23-26.
[16]古丽巴哈尔·卡吾力,常占瑛,哈及尼沙,等.黑果枸杞花青素的提取工艺及抗氧化活性研究[J].西北药学杂志,2017,32(4):455-460.